Posts tagged: Flour

Steamed Coffee Can Bread!

By , March 28, 2012

Submitted by Pamie F.

Here is my web link if you would like to see more photos and my how-to video:

http://www.techconsult4u.com/OH-THE-FOODS/Steam-Breads/Instant_Pot_Steam_Breads-03-27-2012.html or you may use this smaller URL: http://tinyurl.com/7ll3rrw

THE SUPPLIESSteamed Coffee Can Bread 241x300 Steamed Coffee Can Bread!

  • Favorite Bread recipe (Boxed, Frozen or from Scratch for – 1 loaf)
  • 1 – Coffee Can that will fit into your Instant Pot. Mine was a 1-lb Coffee Can that was 5.5′ high
  • Oil, Butter or spray Oil for inside the Can
  • A couple of Tbls – Flour
  • Foil wrap
  • A Trivet  (I used one that was about 1/2 high)
  • Your Instant Pot

THE DIRECTIONS

1. Mix you favorite bread recipe up. (let rest a few minutes while you put your Instant Pot items together) 2. Oil, Butter or a spray Oil the inside of the Can.

3. Completely Flour the inside of the Can after you Oil it.

4.  Roll up your Bread into a soft ball and insert it inside the Can.

5. Add Foil to the top of the Can so it is about 1 inch higher then the lip of the Can. (notice Video) 6. Let the Bread raise until it’s 1″ from the top. (Bread will raise higher during the pressure cooking) 7. Add 8 cups of water where it’s at least 1/3 to 1/2 up the side of the can.

8. Put the lid on and “Manually” set the Instant Pot for 15 minutes. (If it’s a very heavy Bread like Multi-grain or Rye/Wheat, add another 5 minutes on top of that equaling 20 minutes total time.

9. Let the Bread cool down for 10 minutes then let out the rest of the steam.

10. Use a knife and slide around your loaf of Bread and gently slide it out to cool.

BUON APPETITO!

Lemon Cheesecake

By , March 27, 2012

Submitted by Pamela F.

Here is my web link if you would like to see a photo too.

Lemon Cheesecake 300x225 Lemon CheesecakeTools:

  1. You will need a 7” spring form pan (if you have a 6 quart Instant Pot – this size will fit into it or you can use any pie dish that fits inside),
  2. Your trivet that fits in the bottom of your Instant Pot
  3. The Instant Pot itself.
  4. You will also want to prepare a foil strip that’s 18” long and double folding it twice lengthwise. This is to aid in lifting the Cheesecake in and out of the Instant Pot. The heavy strip of folded foil is placed under the pan. The “wings” are folded down inside the cooker so they don’t interfere with the lid closing.

The Crust

Ingredients:

  • ½ cp – Graham Cracker crumbs
  • 2 tbls. – melted Butter
  • 2 tbls. – Sugar

Directions:
To make the crumbs in a food processor or put them in a heavy duty zip bag and crush finely. Add the melted Butter and Sugar until well mixed. Coat the sides of the pan with the crumbs part of the way up and use the rest to cover the bottom, pressing firmly to adhere and create a smooth base.

The Filling

Ingredients:

  • 2 – 16 ounces Cream Cheese (at room temperature) ½ cp – Sugar
  • 3 – large Eggs
  • 1 tbls – Lemon fresh squeezed (you may use any flavoring if you don’t wish to use lemon such as: Almond, Orange and Rum extracts)
  • 1 tsp – grated Lemon Zest (optional)
  • ½ tsp Vanilla Extract
  • 2 tbls – of Flour if you want a richer and denser Cheesecake. (optional)

Directions:

  1. Blend together the softened Cream Cheese and Sugar until smooth. Blend in the Eggs (one at a time), Lemon juice, Lemon Zest and Vanilla Extract. Do not overwork the batter.
  2. Pour batter into the prepared Crust.
  3. Pour 2 cups of water into your Instant Pot insert and place the trivet in the bottom. Make sure the water level is not to high were it would hit the bottom of the spring-form pan. There should be a small space below the trivet’s top.
  4. Carefully center the Cheesecake on the foil strip and lower it into your Instant Pot on the trivet. Fold the foil strips down so that they do not interfere with closing the lid.
  5. Lock the lid in place. Bring it to high pressure for 15 minutes. (use the manual setting)
  6. After 15 minutes, allow the pressure to come down naturally.
  7. Carefully unlock and remove the lid then remove the pan by lifting the foil handles and gently moving it to a wire rack to cool. If there is a little water on top of the Cheesecake – blot with a paper towel. The Cheesecake will look a little puffy almost like a dense Soufflé. As it cools – it condenses beautifully. (Note: You may cover your Cheesecake with foil before cooking it, but for me, it made no difference – so why do it?)

Refrigerate covered with plastic wrap for at least 4 hours or overnight.

To remove from the pan, run a thin knife around the inside of the pan, release the spring and remove the round pan rim.

To serve, garnish as desired. I like a mixed berry sauce but I am also partial to a warm Caramel or Fudge sauce.

Enjoy and Buon Appetito!