Dessert Recipes

Bread Pudding

Use 11” Skillet with Cover

Ingredients:
6-8 slices of whole wheat or the bread of your choice. It is better if it is a few days old.
1/2 cup brown sugar
1 can coconut milk (light)
1/2 cup soya milk
2 tbsp melted butter or tbsp cooking oil
1/2 tbsp nutmeg
1 tbsp cinnamon
1 tbsp almond essence
2 beaten eggs
1 cup raisins

Instructions:
Mix brown sugar, coconut milk and Soya milk in mixing bowl. Break bread into tiny pieces and add to mixture in the bowl. Let it sit for 1/2 hour. Blend eggs, nutmeg, cinnamon, almond and butter. Add to mix into bowl and blend all together. Place into Saladmaster baking cake pan. Can be cooked in several ways. Place on rack over the 7-quart while roast is baking or on the rack of the 11" skillet with about 2" of water at the bottom of skillet. Cover with the dome on a medium heat. When water starts spitting around the side turn down to low Cook for 30 minutes or until done.

Chocolate Flan Cake

Use Pudding Pan, 1 Qrt Sauce Pan, 11” Skillet , Utility Rack and Dome Cover

Ingredients:
Leche flan
Utensils: Pudding and 1-qrt sauce pan
Ingredients
6 eggs(whole)
1 cup white sugar (for caramelizing)
1 can of condensed milk
1 lemon grind #1 cone
1 can evaporated milk

Instructions:
Caramalize sugar inthe 1-qrt sauce pan. Pour into cake pan for lining. Then pour egg mixture into pan. Line with caramel, cook isndie the dutch oven on top of roast reparated by the 11" utility rack. Steam for 15 minutes, watch for the mixture to become firm then add chocolate cake mixture and cook for another 20 minutes.

For the Cake:
2-1/2 cups lemon cake mix or any other ready mixed cake
3 whole eggs
1/4 milk or any liquid

Instructions:
Mix cake with eggs, slowly until thoroughly mixed. Then pour batter on top of leche flan mixture and cover with dome of dutch. Wait for heat to come up to dome before putting the flame to low heat. Cooking time is 15-20 minutes. After the 20 minutes has elapsed take the cake out and set aside to cool for 5 minutes.

Refrigerator Cake

Use 5-QRT bowl, 3-QRT Sauce Pan, 4-QRT Roaster

Ingredients:
6 whole eggs
1-1/4 cups white sugar
1 whole can of fruit cocktail
2 cans of evaporated milk
4 envelopes of knox unflavored gelatin
Lady fingers or rolls to line your pan

Instructions:
First separte the yolk from the white (eggs), Mix the yolk, 3/4 cup sugar, 2 cans of evaporated milk in your 3-qrt saucepan. In a small bowl mix the 4 envelopes of knox gelatin and the juice from the fruit salad. Beat the egg white until fluffy and then add 1/2 cup of sugar little by little until thickened. Line your 4-qrt roaster w/rolls or ladyfingers, bottom and sides. Then pour the fruit cocktail (drained) on top of the rolls. Mix the cooked custard and the knox gelatine. Then add the custard to the beatened egg white a little bit at a time. Pour this custard to the 4-qrt. roaster lined with rolls and lady fingers. Refrigerate until you are ready to serve. Pour the mold into the pizza pan and decorate to your likings.

Sticky Cinnamon Buns

Use Electric Skillet

Ingredients:
2 loaves frozen bread dough
1/4 cup brown sugar
2 tsb butter
1-1/2 cup brown sugar
1-1/2 tsb ground cinnamon

Instructions:
Pre-heat EOC to 225 degrees, melt butter and springkle 1/4 cup brown sugar at the bottom of pan. Turn off. Let bread dough rise for about 4 hours or until the dough doubles in size. Roll out each dough roll separately to aprox 1/2" in thickness, spread 3/4 cup of brown sugar all over and sprinkle with cinnamon. Roll up and pinch ends. Cut into 8 buns and place in electric skillet (EOC). Repeat with secnd loaf. put lid on skillet and cook at 225 degrees for approx 18 minutes. Remove lid and let stand for approx. 5 minutes. Then flip buns upside down onto Saladmaster pizza pan.

back to recipes