| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs, Dairy |
Danish |
|
1 |
Servings |
INGREDIENTS
| 1 1/4 |
c |
All-purpose flour |
| 1/2 |
c |
Coarsely chopped walnuts |
| 1/3 |
c |
Sugar |
| 1 |
tb |
Baking powder |
| 1/4 |
ts |
Salt |
| 2/3 |
c |
Chopped dates |
| 1 |
|
Egg |
| 2/3 |
c |
Water |
| 1/4 |
c |
Mayonnaise |
| 1 |
ts |
Vanilla extract |
| 3 |
c |
Hot water |
|
|
Danish or other cream cheese |
INSTRUCTIONS
Mix flour, walnuts, sugar, baking powder, and salt. Stir in dates. Beat
egg, 2/3 cup water, mayonnaise, and vanilla until smooth. Add to the flour
mixture. Stir just until moistened. Pour into 1-quart casserole or souffle
dish that fits loosely in a 6-quart pressure cooker. Cover casserole
securely with aluminum foil. Place cooking rack and 3 cups of water in
pressure cooker. Place casserole on rack. Close cover securely. Bring
pressure to 15 pounds. Cook for 40 minutes at 15 pounds pressure. Let
pressure drop of its own accord. Remove bread and let cool in casserole on
wire rack. Remove bread from casserole. Refrigerate until chilled. Cut into
thin slices and serve with cheese. -The Official Presto Pressure Cooker
Cookbook
Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@usa.net> on Aug 19, 98,
converted by MM_Buster v2.0l.
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