66
Pumpkin Custard
3 eggs, beaten
1 can (15 oz.) cooked pumpkin
3/4 cup light brown sugar
1 teaspoon pumpkin pie spice
1 can (12 ounces) evaporated milk
1 cup sour cream
DIRECTIONS:
1. Remove bread pan; attach kneading blade.
2. Combine eggs, pumpkin, brown sugar, spice, and milk;
pour into bread pan. Cover pan.
3. Insert bread pan, close lid and plug in.
4. Press SELECT until setting number 11 is displayed.
Press timing button to read 35 minutes. Press START.
5. Pour mixture into a large bowl. Whisk in sour cream until
mixture is smooth. Chill. Serve with whipped cream.
6 Cups
Tapioca Pudding
5 cups milk
2 eggs, beaten
3/4 cup sugar
6 tablespoons quick-cooking tapioca
1-1/2 teaspoons vanilla extract
DIRECTIONS:
1. Remove bread pan; attach kneading blade.
2. Combine milk, eggs, sugar and tapioca; pour into
bread pan. Cover pan.
3. Insert bread pan, close lid and plug in.
4. Press SELECT until setting number 11 is displayed.
Press timing button to read 30 minutes. Press START.
5. Pour mixture into a large bowl. Whisk in vanilla extract.
Chill before serving.
1-1/2 Quarts
Spread and
Glaze Recipes
Garlic Butter
Mix:
1/4 cup margarine or butter, softened
1/8 teaspoon garlic powder
Herb-Cheese Butter
Mix:
1/4 cup margarine or butter, softened
1 tablespoon grated Parmesan cheese
1 teaspoon chopped fresh parsley
1/4 teaspoon dried oregano leaves
Dash of garlic salt
Italian Herb Butter
Mix:
1/4 cup margarine or butter, softened
1/2 teaspoon Italian seasoning
Dash of salt
Choco-Banana Spread
Mix:
1/3 cup mashed ripe banana
1/3 cup semisweet chocolate chips, melted
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