Apple Crisp - Proctor Silex 70452 Manual De Instrucciones

Baked Pineapple Bread Pudding
12 slices of white bread, torn into
strips to fit food chute
20-ounce (567-g) can pineapple chunks,
drained
2 eggs
1 cup (237 ml) half 'n half cream
Insert chopping/mixing blade into food processor bowl and, with processor
running, drop bread through food chute to make soft breadcrumbs. Pour into a
greased 2-quart (2-L) casserole dish. Place pineapple chunks in food processor
bowl with chopping/mixing blade. Process pineapple for 20 seconds. Add eggs,
cream, vanilla, melted butter or margarine, and sugar. Process until mixed. Pour
pineapple mixture over soft breadcrumbs. Garnish with three pineapple rings
overlapping in center. Bake at 350ºF (180ºC) for 1 hour or until golden. Makes
8 servings.

Apple Crisp

6 large Golden Delicious apples,
peeled and cored and cut to fit in
food chute (6 cups [1.4 L] sliced)
1 Tablespoon (15 ml) lemon juice
1 ⁄ cup (118 ml) sugar
2
1 Tablespoon (15 ml) flour
1 teaspoon (5 ml) cinnamon
1 ⁄ teaspoon (1.2 ml) nutmeg
4
Using slicer/shredder disc, slicing side up, slice apples. Put apples in a large
bowl. Drizzle lemon juice over apples. Sprinkle apples with sugar, flour, cinnamon,
and nutmeg. Stir to mix; then put apples in ungreased 2-quart (1.9-L) baking dish.
Using chopping/mixing blade, place topping ingredients in work bowl and pulse
until mixed. Crumble topping over apples. Bake at 375ºF (190ºC) for 30 minutes.
Serve topped with vanilla ice cream. Makes 6 servings.
12
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1 teaspoon (5 ml) vanilla
1 Tablespoon (15 ml) melted butter or
margarine
1 1 ⁄ cups (355 ml) sugar
2
3 pineapple slices, drained
Topping:
1 ⁄ cup (118 ml) butter, melted
2
1 cup (237 ml) flour
1 cup (237 ml) sugar
1 teaspoon (5 ml) cinnamon
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