Guru Goddess

What You Need:

8 t of butter, softened

1 t of ground cinnamon

8 slices of stale bread

4 eggs lightly beaten

2 C of milk

2 t of vanilla extract

1/2 C of honey

1/4 C of dried apricots, chopped

How to Make It:

Place the butter into a small mixing bowl.

Sprinkle the cinnamon into the butter and stir until well combined.

Spread each slice of the bread with the prepared butter.

Break the bread into 1 inch cubes.

Mix together the eggs, milk, vanilla and honey in a separate bowl.

Light grease a casserole dish.

Place half of the bread into the bottom of the prepared dish.

Sprinkle the bread with half of the dried apricots.

Pour half of the milk mixture over the bread.

Repeat the layers again ending with the remaining milk.

Place a trivet into your pressure cooker.

Cover the casserole dish with foil and place on the trivet.

Bring the pressure to high and cook 15 minutes.

Let the pressure fall on its own.

Stale bread does have its place when you cook up this delicious pudding.  Any type of bread will work including wheat. Fresh bread can also be used if you’re in a pinch.  Any type of dried fruit will work including raisins. 

Makes 4 servings

What You Need:

3 1/2 C of water, divided

4 large oranges

1/2 C of honey

1/4 t of allspice

1 t of rum extract

How to Make It:

Pour 3 C of water into the pressure cooker.

Place the unpeeled oranges into the water.

Bring the cooker up to high pressure and poach the oranges for 3 minutes.

Quickly release the pressure under cold water, remove the oranges and drain the water.

Peel the oranges and place them back into the cooker.

Add the honey, allspice, rum extract and remaining water to the cooker.

Bring the cooker back up to high pressure and cook for 2 minutes.

Allow the pressure to be released on it own then remove the oranges.

Allow the sauce to heat over medium heat until it has thickened to your preference. 

Pour the sauce over the oranges just before serving.

This dish is very versatile when it comes to how it’s served.  It can be used as a side dish at dinner, as a dessert or even as a breakfast treat.  Grapefruit can be substituted for the oranges if you prefer.  Be sure when you pressure cook fruit that it doesn’t touch the side of the cooker and burn. 

Makes 4 servings

What You Need:

2 C of low fat milk

3 eggs, lightly beaten

1/2 C premium sweet cocoa

1 t of vanilla

1/8 t of salt

1 t of nutmeg

How to Make It:

Spray 4 custard cups with a non stick cooking spray.

Place the milk and eggs into a mixing bowl and blend together well.

Add the cocoa, vanilla and salt.

Beat with an electric mixer until combined well.

Divide the mixture into the custard cups filling them 2/3 full.

Place the trivet into the cooker.

Cover each cup tightly with aluminum foil and place on the trivet.

Bring the pressure up quickly and cook for 4 minutes.

Release the pressure quickly under cold water.

Remove the custard cups and sprinkle the top of each with the nutmeg.

There are many variations to this custard.  To make a basic egg custard, leave out the cocoa and add 2 T of sugar.  For caramel custard use the basic egg custard recipe and place 1 1/2 T of brown sugar into the bottom of each custard cup before adding the custard.  After cooking turn the custard upside down and the brown sugar will form a caramel sauce that oozes down the side of the custard. 

Makes 4 servings

What You Need:

2 C of water

1 C frozen corn

1/2 C frozen peas

1/2 C red bell pepper, chopped

1/4 C frozen pearl onions

1 t of mixed herbs

How to Make It:

Pour the water into the cooker and place the trivet into the cooker.

Generously grease a casserole dish.

Place the corn, peas, bell pepper and onions into the dish.

Sprinkle with the mixed herbs.

Cover tightly and place on the trivet.

Bring the pressure to high and cook 5 minutes. 

Reduce the pressure quickly under cold water.

This casserole is not only great tasting but pretty when placed on your table.  It makes a great side dish for any meal.  Fresh vegetables may be substituted for frozen vegetables if you prefer.

Makes 4 servings

What You Need:

4 large sweet onions

1 C of bread crumbs

4 egg whites

1 t dried sage

1/2 t salt

1/4 t pepper

4 t Parmesan cheese, grated

2 C of water

How to Make It:

Scoop the center out of each of the onions leaving 2 layers of onion and being careful not to perforate the onion walls.

Place the bread crumbs into a mixing bowl.

Add the egg whites.

Sprinkle in the sage, salt and pepper and mix until blended together well.

Stuff the onions 2/3 full of the mixture.

Sprinkle each onion with 1 t of the Parmesan cheese.

Pour the water into the pressure cooker.

Place the trivet into the cooker.

Lay the stuffed onions on the trivet making sure the onions do not touch the sides of the cooker.

Bring the cooker to high pressure quickly and cook 5 minutes.

Quickly release the pressure under cold water.

Pressure cookers are a major time saver.  They are at least three times faster than normal cooking and almost twice as fast as the microwave.  If your food is not done after the recommended cooking time, recover the cooker and bring it back up to pressure.  Continue cooking for 3 minutes and then quickly release the pressure again. 

Makes 4 servings