Presto 8-Quart Stainless Steel Pressure Cooker and Canner User Manual
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OATMEAL APPLE CRISP
4 cups apples, peeled and sliced
2 tablespoons flour
1 tablespoon lemon juice
1 teaspoon cinnamon
1
⁄
2
cup quick cooking oats
2 tablespoons margarine, softened
1
⁄
4
cup brown sugar
1 cup water
Sprinkle apples with lemon juice. Combine oats, brown sugar, flour, and cinnamon. Cut in margarine
until coarse meal forms. Place apples in a greased bowl that will loosely fit in cooker. Sprinkle oat
mixture evenly over apples. Cover bowl firmly with aluminum foil. Pour water into cooker. Place bowl
in steamer basket in cooker. Close cover securely. Place pressure regulator on vent pipe and cook 20
minutes with a very slow, steady flow of steam escaping from the pressure regulator. Cool cooker
at once.
Nutrition Information Per Serving
4 servings
209 Calories, 7 g Fat, 0 Cholesterol
CHEESECAKE
1 8-ounce package cream cheese
2 eggs
1 3-ounce package cream cheese
1
⁄
2
cup vanilla wafer crumbs
1
⁄
2
cup sugar
2
1
⁄
2
cups water
Beat cream cheese until smooth. Add sugar and beat in eggs. Pour mixture into buttered custard cups.
Top with vanilla wafer crumbs. Cover each cup firmly with aluminum foil. Pour water into cooker. Place
custard cups in steamer basket in cooker. Close cover securely. Place pressure regulator on vent pipe
and cook 15 minutes with a very slow, steady flow of steam escaping from the pressure regulator
Cool cooker at once Cool cheesecake. Cut around inside of cups to loosen and invert onto serving
dish. Chill. Top with one of the following sauces, if desired.
Nutrition Information Per Serving
6 servings
305 Calories, 23 g Fat, 157 Cholesterol
CARAMEL SAUCE — Combine
1
⁄
4
cup soft cream cheese,
1
⁄
4
cup brown sugar, 1 tablespoon granu-
lated sugar, and
1
⁄
4
teaspoon vanilla. Mix thoroughly. Spoon over cheesecake.
Garnish with pecans. Refrigerate until serving.
FRUIT SAUCE — Spoon canned fruit pie filling of your choice over cheesecake. Refrigerate until
serving.