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
1 teaspoon vanilla
1 tablespoon melted butter or margarine
11⁄2 cups sugar
3 pineapple slices, drained
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:
1 teaspoon butter, softened
22 chocolate chip cookies
3 to 4 tablespoons unsalted butter, melted
Crust: Use 1 teaspoon butter to grease a 9 to 91⁄2-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 11⁄2 inches of hot tap water. Bake as directed.
