EPC Desserts

Did you get an Electric Pressure Cooker for Christmas? EPCs promised to be one of the hot items on many people’s lists. I’ve had mine about 3 years and I’m amazed at the variety of things it can do. 

Some things to remember – while the electric pressure cooker will cook food much quicker than the stovetop or oven, it is a moist cooking method, so you won’t have a crispy exterior. There are new appliances on the market that claim to do both, cook quickly and crisp. These cookers actually do this in two processes with two different lids for the different processes. The crisping function is much like the air fryer appliance. 

The other thing the electric pressure cooker, or any pressure cooker, won’t do is canning! Do not confuse the pressure canning process with pressure cooking. Canning will need another, different appliance. 

My favorite things in the Electric Pressure Cooker? Beef! – roasts and less than tender steaks are fork tender in less than an hour. I prefer to brown/sear the outside of the meat before pressure cooking to develop the flavor. That can be done in the EPC with the sauté setting. 

To show the variety of foods you can do, I’m including a couple of recipes here, both for desserts. I did both these recipes for demonstrations this fall and for our family. Tasty and enjoyed! 

Tips: 

·     make a foil sling to place under and around the pan for lowering and removing the cake pan from the PC pot. 

·     These recipes use ‘mini’ pans, 8-inch springform and bundt cake pans to fit into the PC pot. These pans are available on-line or in kitchen stores. Pans should be set on the PC rack, not directly on the bottom of the pot. 

·     “Natural release” of pressure is allowing the PC to set until all the pressure has released and the pressure valve is down. The lid will be unlocked at this time. Do not force the lid off! “Quick release” is to turn the pressure knob to venting to allow the steam to escape and the pressure to release. 

·     The smaller cakes are a good choice for small families! 

Pumpkin Cheesecake                                      

                    

Ingredients:

1 cup crushed gingersnaps

3 tablespoons unsalted butter, melted

1 pound cream cheese, at room temperature

½ cup sugar

2 large eggs, at room temperature

¾ cup pumpkin puree

¼ cup sour cream, at room temperature

1 tablespoon all-purpose flour

2 teaspoons pumpkin pie spice

½ teaspoon vanilla extract

Caramel sauce or whipped cream for topping

Directions:

1.    Line the bottom of a 7-inch springform pan with parchment. Combine the cookies and butter and press into the bottom of the pan.

2.    Beat the cream cheese and sugar with an electric mixer on medium until smooth. Add the eggs, pumpkin, and sour cream; beat until smooth, about 1 minutes. Add the flour, pumpkin pie spice, and vanilla; beat until smooth. Spread over the crust. Tap the pan on the counter to release any bubbles. Add 1 cup water to the pressure cooker pot, set the rack inside. Place the pan on the rack, with a foil sling. Lock the lid and set to high pressure for 30 minutes. 

3.    Turn the steam valve to ‘venting’ to release pressure (quick release). Lift out the pan with potholders or the foil sling. The cheesecake will settle as it cools. Refrigerate until set, at least 4 hours. Loosen the sides of the cheesecake with a thin knife. Remove the collar. Top with caramel sauce or whipped cream. 

PUMPKIN CHOCOLATE CHIP POUND CAKE WITH CIDER GLAZE

Ingredients:

1 ½ cups all-purpose flour

½ teaspoon pumpkin pie spice

1 teaspoon ground cinnamon

½ teaspoon kosker salt

½ teaspoon baking soda

½ teaspoon baking powder

½ cup unsalted butter, softened

½ cup granulated sugar

½ cup packed dark brown sugar

2 large eggs

1 cup pumpkin puree

½ cup mini chocolate chips

Cider Glaze Ingredients:

2 Tbs. unsalted butter, melted

1 cup powdered sugar

Pinch of kosher salt

2-3 Tbs. apple cider

Directions: 

1.    In a medium mixing bowl, mix the flour, spices, salt, baking soda, and baking powder; set aside. 

2.    Using a mixer, cream the butter and sugars until fluffy, 2-3 minutes. Add eggs one at a time mixing well after each addition. Add the pumpkin and mix until combined well. Add the reserved dry ingredients and chocolate chips, mixing until just combined. 

3.    Spoon batter into half sized bundt pan (8-inch) that has been well sprayed with non-stick spray, then cover bundt pan tightly with foil. Pour 1 ½ cups water into the PC pot, placing the rack in the bottom. With a foil sling, place the bundt pan into the PC pot on the rack. 

4.    Lock the lid into place, and select high pressure setting for 25 minutes. When the timer sounds, use a natural pressure release for 10 minutes, then do a quick pressure release to release any remaining pressure from the PC. 

5.    Using the foil sling, carefully remove the bundt pan to a wire rack to cool uncovered for 10 minutes. After 10 minutes, invert cake pan onto cake stand. Cover cake with plastic wrap to cool completely. 

6.    Cider Glaze:to prepare the glaze, combine melted butter with powdered sugar and salt; add cider a bit at a time, until glaze reaches desired consistency. When cake has cooled, drizzle cider glaze over entire cake, or if, preferred, drizzle glaze over each individual piece as cake is served.