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BAKED STUFFED APPLES
• Wash and core the apples, but don’t peel them. In a pan that will t in your slow cooker,
stand up the apples. Butter the pan rst.
• Fill the core cavities with the brown sugar, raisins and orange peel. Top with butter.
• Place the pan in the slow cooker. Pour the hot water around the pan. Sprinkle the orange
juice concentrate over the apples.
• Cover the cooker and cook on low for 3 - 5 hours or until apples are tender.
1/4 cup butter
2 cup very hot water
3 tbsp. orange juice concentrate
6 medium red tart apples
1 cup light brown sugar
1/4 cup raisins
1 tbsp. orange peel
PIÑA COLADA BREAD PUDDING
• With a sharp knife, peel crust from bread; discard crust or make into bread crumbs for
use in another recipe. Cut bread into 1-inch cubes; set aside. In blender or food
processor, tted with a metal blade, combine 1/2 of the following ingredients; drink mix,
pineapple juice, evaporated milk, cream of coconut, and banana slices.
• Process until pureed; pour puree into a 6-cup bowl. Puree remaining 1/2 of liquid
ingredients and banana slices as well as eggs and liqueur, if desired.
• Combine both purees; set aside. Combine raisins and crushed pineapple (and the juice);
set aside. Place about 2/3 of bread cubes in slow cooker, sprinkle with 1/2 tsp. grated
lemon peel and spread 1 cup of the raisin-pineapple mixture over bread in slow cooker.
Top with remaining bread cubes, then with remaining 1/2 tsp. lemon peel and
raisin-pineapple mixture. Pour pureed ingredients into slow-cooker.
• Cover and cook on LOW 6 hours. Spread pudding into 8 or 10 dessert dishes and serve
hot. Garnish with fresh mint sprigs.
3 eggs
1/4 cup light rum
1 cup raisins
8 oz. pineapple; crushed w/juice
1 tsp. lemon peel; grated
fresh mint sprigs
1 lb. loaf French bread
10 oz. frozen piña colada drink mix
6 oz. pineapple juice
12 oz. evaporated milk
1/2 cup cream of coconut
2 large bananas; sliced
RECIPES - Dessert
BLUEBERRY BUMP CAKE
• Place pie lling in the slow cooker. Combine dry cake mix and butter, sprinkle over lling.
Sprinkle the walnuts on top of that.
• Cover and cook on low for 2 - 3 hours. Serve warm in bowls.
• Top with whipped cream or vanilla ice cream.
2 21 oz. cans blueberry pie lling
2 packages yellow cake mix
1 cup butter
1 cup chopped walnuts
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