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16
Baked Pineapple Bread Pudding
12 slices of white bread, torn into
strips to fit food chute
20 ounce can pineapple chunks, drained
2 eggs
1 cup half-and-half cream
Insert S-blade into food processor bowl and, with processor running, drop bread
through food chute to make soft breadcrumbs. Pour into a greased 2-quart
casserole dish. Place pineapple chunks in food processor bowl with S-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 for 1 hour or until golden. Makes 8 servings.
Chocolate Chip Cheesecake
Filling:
3 8-ounce packages cream cheese,
cut into chunks
1 cup sugar
2 tablespoons flour
4 eggs
1
⁄4 cup milk
1 teaspoon vanilla
1
⁄2 cup chocolate chips
Crust: Use 1 teaspoon butter to grease a 9 to 9
1
⁄2-inch springform pan and set
aside. Using S-blade and with processor running, drop cookies through food
chute and process until an even crumb is formed. Continue processing, adding
melted butter through the food chute until mixed. Pour crumbs into prepared
springform pan and press crumbs evenly on bottom of pan. Bake in 425 degree
oven for 10 minutes. Remove from the oven and cool on rack.
Filling: Using S-blade, add cream cheese, sugar, flour, eggs, milk, and vanilla to
work bowl. Process until smooth. Pour filling over cooled crust and sprinkle with
chocolate chips. Bake 15 minutes at 425°F. Reduce heat to 250°F and continue to
bake (without opening the oven door) for 45 minutes more or until cheesecake is
set. When cooled, cover and refrigerate several hours or overnight.
Makes 16 servings.
Cooking Tip: For a creamy smooth-textured cheesecake, bake it in a water bath.
Tear off a sheet of aluminum foil that extends about 6 inches larger than the
springform pan. Place springform pan in center of foil and form foil up around the
sides. This prevents water from leaking into the pan. Place the springform pan in a
larger pan and fill larger pan with about 1
1
⁄2 inches of hot tap water. Bake as
directed.
Crust:
1 teaspoon butter, softened
22 chocolate chip cookies
3 to 4 tablespoons unsalted butter,
melted
1 teaspoon vanilla
1 tablespoon melted butter or
margarine
1
1
⁄2 cups sugar
3 pineapple slices, drained