Nostalgia Electrics TSC250 SERIES - Manual (Page 14)

EN
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LIS
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12
BERRY COBBLER
• 10 oz. Frozen
Strawberries
• 10 oz. Frozen
Blueberries
• 10 oz. Frozen
Raspberries
• ½ Cup Sugar
• ½ Cup Biscuit Mix
Topping:
• 2¼ Cups Biscuit Mix
• ½ Cup Sugar
(separated into 2
separate servings
of ¼ Cup each)
• ½ Cup Milk
• 2 Teaspoons Ground
Cinnamon
Spray the insert of a slow cooker with
nonstick cooking spray.
In a large mixing bowl, toss together all the
frozen fruit, sugar and ½ cup baking mix.
Transfer the fruit to the slow cooker.
In another large mixing bowl, stir together
2¼ cups baking mix, ¼ cup sugar, melted
butter and milk with a wooden spoon.
Using your hands, drop spoonfuls of dough
on top of the fruit in the slow cooker.
In a small mixing bowl, stir together the remaining ¼ cup
sugar and ground cinnamon. Sprinkle the cinnamon sugar
on top of the dough and place the lid on the slow cooker.
Slow cook on High setting for 3 to 4 hours until the
topping has puffed and the fruit is bubbling.
Serve warm with whipped cream or ice cream.
RICE PUDDING
• 1 Cup Uncooked,
Short Grain
White Rice
• 1 Cup White Sugar
• 24 Ounces
Evaporated Milk
• 1 Teaspoon Vanilla
• 1 Cinamon Stick
• 1 Teaspoon
Ground Nutmeg
Put all ingredients (rice, sugar, evaporated milk, vanilla,
cinnamon stick, and nutmeg) into a ceramic cooking pot.
Cover, and cook on Low setting for 4
hours, stirring every 30 minutes.
Add another cup of water or milk and cook on
High setting for an additional 1½ hours.
Remove cinnamon stick and serve warm.
Yield: 8 Servings