Wolfgang Puck BDRCRS007 manual Quickie Cornbread, Sweet Potato Puree With Gingersnap Cookies

HSN7C_RiceCooker09 5/28/09 5:47 PM Page 57

Quickie Cornbread

Makes 3 - 4 Servings

INGREDIENTS

1/2 cup yellow cornmeal 1/2 cup all-purpose flour 2 tablespoons sugar

1 1/2 teaspoons baking powder 1/2 teaspoon kosher salt

1/2 cup whole milk 1/4 cup vegetable oil 2 eggs

1/2 cup fresh or frozen corn kernels

METHOD

1Whisk all dry ingredients together in a mixing bowl. Pour over wet ingredients and whisk until smooth.

2Spray Steamer/Rice Cooker Pot with nonstick spray. Pour in cornbread mixture. Press COOK.

3After several minutes, the machine will switch to KEEP WARM. After 25 minutes, check cornbread. It is done when the top is pale and domed. A toothpick inserted off center should come out clean.

If not done, press COOK again.

4Unplug machine and, using potholders, remove Steamer/Rice Cooker Pot from Steamer/Rice Cooker. Invert carefully onto a serving platter. The bottom will be a beautiful golden brown. Serve warm with butter.

Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef

Sweet Potato Puree With

Gingersnap Cookies

Makes 4 Servings

INGREDIENTS

11/2 pounds sweet potatoes

3 tablespoons unsalted butter

6 gingersnap cookies, crumbled

1tablespoon brown sugar

1cup heavy cream

kosher salt and fresh cracked pepper to taste

METHOD

1Peel and cut sweet potatoes into uniform chunks. Add to Steamer/Rice Cooker Pot. Add 1 cup water, close lid, and press COOK.

2When Steamer/Rice Cooker switches to KEEP WARM, check potatoes. They should be very tender. Add remaining ingredients and mash until quite smooth. Taste for seasoning.

3Serve right away or keep hot in the KEEP WARM setting.

Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef

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