Tapioca Pudding…. Grammas..Old Fashion and fluffy. Includes an IP version

This is not really a super sweet Dessert, but it is so nice and fluffy like the Clouds. Serve with a little spoonful of Raspberry, Strawberry or Blueberry jam, or even your favorite fresh fruit.
You can add more Sugar to the Recipe, but we always had it with a teaspoon of homemade Strawberry Jam. Dad got to have homemade Raspberry ?, and we loved it warm. It makes quite a bit so I often cut it in half…it doesn’t hurt to use 2 eggs instead of 1 1/2.

Note : The hot Pudding pasteurizes the Egg Whites.

3 Egg Whites.
3 Egg Yolks
1/2 c Tbsp granulated Sugar. (Or 1/4 Monkfruit/ Erythritol Blend)
1/2 c Minute Tapioca. (Or 1/2 c dry small Pearl tapioca soaked overnight.)
4 cups Whole Milk (sometimes I put some evaporated milk in with it).
1/4 tsp Salt.
2 tsp Real Vanilla.

Separate Egg Yolks from Whites and reserve the Whites in medium Bowl.
Beat Yolks until the color of a Lemon Rind, add 1/4 c Milk, add the Sugar and Salt, stir and add the rest of the Milk.

Bring to a boil and boil for 3 min stirring constantly . Cover and turn burner off, let stand on the hot burner.

Beat Egg Whites quickly until they stand up stiff and are almost dry. Pour hot Pudding slowly over Egg Whites as you fold them in. Let stand for 20 minutes and then fold in gently again. Starting the spoon from the bottom of the Bowl as sometimes the Tapioca starts to seperate from the Egg Whites. Do not over mix at anytime. Let cool. Place in Refrigerator if desired or if you have any left over. May be eaten cold or warm, as desired. serve with a dollop of jam or Whipped Cream. …or pour a little Cream on it.

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For the Instant Pot Version

This has been modified and cut in half.
Serves 4
2 Eggs separated
1/4 c Sugar or Monkfruit/Erythritol Blend.
1/4 slightly rounded c Minute Tapioca. (Or 1/4 c Pearl Tapioca soaked overnight)
1 1/2 c Heavy Cream. (If it’s Costco’s really thick cream allow for 5 min more to cook).
1/2 c whole Milk (save out and heat up till bubbly, separately when pudding is done)
1/8 tsp Salt.
1 tsp Real Vanilla

Use part Heavy Cream and Milk but save the 1/2 c Milk out until after the Pudding is cooked.
Add recommended amount of water in the bottom of the liner Pot, add trivet. Then, EXCEPT for the Milk, add all other ingredients into a stainless steel Bowl and stir really well. Let the mixture set for 5 min to get a start on the Tapioca swelling. Put the Bowl onto the trivet and close the pot up. Turn the time to 10 min and allow for 10 min NPR. Use this time to heat the Milk in a microwave or sauce Pan. Heat til bubbly but not boiling.
QR the rest of the pressure out of the Pot. Open the lid, pour the Hot Milk into the Pudding mixture and using a whisk, carefully push the tip of it into the Tapioca on the bottom of the bowl to loosen it up because it will have settled. Gently stir it all into the Milk and Cream….it will thicken as it is stirred in.
The Pudding can be dished up into Bowls and refrigerated at this point, OR you can finish it up by beating the room temp Egg Whites to stiff Peaks and then pour the Pudding, a little at a time over the beaten Whites.
Serve into individual bowls or refrigerate in the Bowl.

I highly recommend getting one of these Copper Mixing Bowls for whipping Egg Whites and whipping Cream Cream. Don’t let it set in the copper bowl…(it will flavor it copper.)

It happens this fast! 2-3 min. Use room temp egg whites.

Pour a little of the hot pudding over the Whites.
Gently fold it in
Finish folding the rest of the Pudding into the whites, leaving some tufts of whites.
Immediately transfer it out of the Copper Bowl.
This is after setting in the Refrigerator Overnight.

Noodle Pudding [FAUX] Low Carb..IP..made with Tofu, no Noodles..GF

Finally! Fulfill the Craving for Noodle Pudding but without all the Carbs from Pasta. One of my favorite Desserts. While there are many additions such as Cinnamon, Nutmeg, or Lemon, I like to just add real Vanilla. Feel free to add your own flavorings to it.
You wont be slicing this pudding to serve. You will be spooning it out, so I like to make it in a buttered Stainless Steel bowl, PIP method, I also use all full fat ingredients to making it. The end result makes me think of Cheesecakey, Rice Pudding, Creme Brûlée ish flavor with sweetened Tofu and Cottage Cheese mixed in. Tofu is one of those foods that absorbs whatever flavors you add to the dish, and, well, everyone knows that Cottage Cheese is so versatile that it can go either way..weather it’s served with fruit in it, under it, or beside it, or even adding it to Lasagna. If you realllly dislike Tofu, this may not be for you.
Dig down to the bottom to serve this dessert up. Enjoy all the different textures. Don’t be afraid to serve with crushed nuts or Craisins/Raisins on top, even Whipped Cream is a nice touch.
I make this in my IP Duo Crisp 80 Plus Air fryer, and I switch Lids at the end to put some color on top, but you can use an Oven Broiler just the same.
You could even mix this in your super Blender.
By the way, I love this warm. It’s best that way. Can be warmed up in the microwave for about 20 seconds after refrigerated but will loose some liquid when you do.

INGREDIENTS:
1-14 oz pkg Firm Tofu. Drained and Pressed, and sliced thin
4 oz Philadelphia Cream Cheese (1/2 brick). full fat, Room Temp
4 Tbsp Butter (no substitute.) Room Temp
3/4 c Cottage Cheese 4%
1 c Sour Cream.
1/3 c Monk Fruit/Erythritol blend (I mix of batches of 2/3c blend to 1/3 c sugar and then use 1/3 c of that.)
1/4 tsp Salt.
3 large eggs.
1 tsp Real Vanilla

DIRECTIONS:
Have your Stainless steel mixing bowl that fits into the Instant Pot, greased and set aside. Also you will need your long handled trivet, or make a sling.
Use an Electric Beater or Stand Mixer if you have one.
To the work bowl, add the Butter, and Cream Cheese and mix until very soft and well blended. Scrape the sides down. Add the Cottage Cheese and mix until the curds start to break down. Scrape. Next add the Sour Cream, Monkfruit blend, Salt, Eggs and Vanilla. Scrape down one last time.
The mixture will be slightly thick at this point but the Cottage Cheese curds will still drop to the bottom.
Pour a bit of the batter in to the bottom of the Stainless Bowl and evenly
distribute the slices of Tofu on the bottom, then pour a bit more batter on top of it, repeat until all the tofu is mixed with the batter.
pour about 1 1/2 c water in the instant Pot (I have an 8q)
Set the bowl onto the long-handled trivet and lower the bowl, uncovered into the Instant Pot.
Put the lid on and set the time for For 25 min on hi pressure.
when the timer goes off, allow the Pot to NPR (natural pressure release) for 15 min, the pin should drop by then but if not, QR (Quick Release) the rest of the pressure out, Open the lid. The top will have liquid on it, so
take about 3 paper towels and gently lay them on top of the pudding which should be spongy. Let the towels soak up the liquid for a few minutes and then discard them. You are now ready to remove the pudding from the pot and let cool. But if you want some color on top just for esthetics, then I switch pressure cook lid to Air fry Lid and Air fry/broil for 5 min at 400° turning the inner pot half way through. You can put it under your broiler for a few min too but don’t walk away, it browns fast and can easily burn.
I love this warm, it’s the best consistency this way, but you can cool completely before Serving. If you refrigerate the leftovers, individually reheat in the microwave for 20 seconds….it will seperate a bit like any custard,but still tastes good!

Buttery Cookies

Perfect Coffee or Tea cookie.
You would think that this is a commercial for Costco’s ingredients? but it’s not. If you have other Nut blends, Cereal blends and sweetener blends then use those.
Do you buy Costco’s addictive “Cashew Clusters” and wonder what to do with all of the good crumbs in the bottom of the bag? With these cookies, you will use them up and can even food process some of them to make these treats, a sweet, biscuity, shortbready cookie in texture, these are a bit like a ranger cookie in flavor. Makes 1 dozen or more depending on size. They are great dunkers the next day. This one is a keeper.


Oven 375°.
1 1/4 c Buiscuit mix (see my recipe below)
1/2 c butter Softened
1/4 c Lakanto brand Monkfruit Erythritol mix
2 Tbsp Sugar
1/4 c Mini white Chocolate Chips.
1 large egg.
1 tsp vanilla.
1 c Costco’s Kirkland brand “Cashew Cluster” Crumbs. (Or 1/4 c candied pecans and 3/4 c mixed nuts all chopped fine.)
3/4 c Mountain Summit cereal (or bran flakes with nuts cranberries and berries)

Preheat Oven to 375°

Using a stand mixer, Cream Butter and Sweetener together until light and fluffy, add the egg and beat well, add Vanilla, then add the White Chocolate chips and the Cashew Cluster Crumbs, mix in, then add Biscuit mix all at once and mix well. Dough will be stiff. Lastly, add Mountain Summit cereal and mix in.
Line a cookie sheet with parchment paper or silicone liner.
Scoop out walnut sized to golf ball sized pieces into your hand and shape and flatten a little.
Place each cookie on to the cookie sheet. Bake at 375 for about 1-12 minutes, until slightly golden in color. Remove from the oven and transfer cookies to a cooling rack. Cool before eating. Perfect tea cookie.

Tangy Lemon Curd Pie..IP and oven. Pucker up?

 Don’t let this sweet and innocent looking little piece of pie fool you! Do you love Lemon Meringue and Pie or Lemon Curd, but worry about the sweetness being a carb overload? Do you remember sour patch candy? This delicious and quite tangy, small sized Pie is more like a Tart than a Pie really, but it is also not as sweet as typical Lemon Pie and packs a punch to satisfy your sweet and sour cravings. The filling can also just be poured into 6 individual Ramekins to serve with sweeter whipped cream, cottage cheese or yogurt. You can either buy or make a regular crust or even make a shortbread or graham cracker crust and you cans also make individual desserts.
For a small crust like the kind that Keebler makes, I use my small 8” Cuisinart omelet pan, With weights to make the small one. Yes it goes in the oven. I don’t mind if the crust slides down some, while cooking because I want the crust thick.
*Note if you don’t want to use the Monk fruit Erythritol blend, you can use 1/2 c sugar total, including the 2tbsp in the recipe.

1-small pre made and cooled Pie Crust. See my pie crust recipe in the files if you want a recipe to make your own. Set aside. Keebler makes graham cracker crusts that will work.

5 solppily separated large eggs, (meaning about 3 yolks and 2 whole eggs).
7/8 c Lemon Juice
1 tsp Lemon Zest if ya like it.
8 Tbsp softened Salted Butter
3 rounded Tbsp Sugar in the raw
3 rounded Tbsp of Erythritol and Monkfruit blend
1 Tbsp heaping of Cornstarch
1 pinch Salt

Use a food processor or beater to mix the butter and sugar with monkfruit and Erythritol until light and fluffy, scrape sides down and add eggs. Mix well until light and well blended. Scrape down. Add the lemon juice and zest, and the rest of the filling ingredients… mix for about a minute more.
One of the rare times that I use glass in the IP full knowing that there is always a chance of breakage, I use a rubber made 5 cup food storage container… the ones with the thick lids…I don’t use the lid for this.
Pour the filling into the Container.
Pour Required amount of Water into the IP inner Pot, and add the long handled Trivet, then set the filling container onto the Trivet. Cover with foil or in my case, the rack that comes with the duo crisp, the one with holes in it…another Trivet works too. Cover that with a Paper Towel so no Water gets into the filling.. Put the lid on and set the time for 4 min on hi pressure, then allow 10 min NPR before opening. Stir well with a spatula . It will all come together as you stir. Let it cool and then pour about 2 1/2 cups into your cooled Pie crust. Set in the frig for a couple of hours. It will not set up stiff like a Lemon Meringue Pie does but it is cuttable, and holds.
Serve with whipped cream. .

The Curd can also be stored into small individual pots and served with Whipped Cream, Yogurt or even Cottage Cheese.

One of the rare times that I use glass in the IP full knowing that there is always a chance of breakage, I use a rubber made 5 cup food storage container… the ones with the thick lids…I don’t use the lid for this.
pour the filling into the container.
pour Required anoint of water into the IP inner pot, and add the long handled trivet, then set the filling container onto the trivet. Cover with foil or in my case, the rack that comes with the duo crisp, the one with holes in it…another trivet works too. Cover that with a paper towel so no water gets into the filling.. Put the lid on and set the time for 4 min on hi pressure, then allow 10 minNPR before opening. Stir well with a spatula . It will all come together as you stir. Let it cool and then pour about 2 1/2 cups into your cooled Pie crust. Set in the frig for a couple of hours. It will not set up stiff like a lemon meringue pie does but it’s cuttable, and holds.
Serve with whipped cream. .

The curd can also be stored into small individual pots and served with whipped cream, yogurt or even cottage cheese.

One of the rare times that I use glass in the IP full knowing that there is always a chance of breakage, I use a rubber made 5 cup food storage container… the ones with the thick lids…I don’t use the lid for this.
pour the filling into the container.
pour Required anoint of water into the IP inner pot, and add the long handled trivet, then set the filling container onto the trivet. Cover with foil or in my case, the rack that comes with the duo crisp, the one with holes in it…another trivet works too. Cover that with a paper towel so no water gets into the filling.. Put the lid on and set the time for 4 min on hi pressure, then allow 10 minNPR before opening. Stir well with a spatula . It will all come together as you stir. Let it cool and then pour about 2 1/2 cups into your cooled Pie crust. Set in the frig for a couple of hours. It will not set up stiff like a lemon meringue pie does but it’s cuttable, and holds.
Serve with whipped cream. .

The curd can also be stored into small individual pots and served with whipped cream, yogurt or even cottage cheese.
This is what it looks like after you pour it from the food processor

This is what it looks like after you open the lidKeep stirringReady for the frig

Caramel Apple Cinnamon Sauce, includes choice of Monkfruit Blend sweetener.

You know the deliciousness of the cinnamony goo that is inside of Apple Pie. Well this is it! This Sauce is fantastic on Vanilla Ice cream, and so many other things.

Not to be confused with Caramel for caramel apples.

1/4 c concentrated apple juice from frozen ( or reduced from 1/2 c bottled juice).
1/3 c Sugar (or a combo of 1 1/2 Tbsp sugar and 3 1/2 Monkfruit Blend Sweetener although this will have a slightly different consistency it is lower carb content. But it will separate after it sets for several hours so refrigerate )
1/4 rounded tsp ground Cinnamon
4 Tbsp salted Butter.
2 pinches Salt

In a Sauce pan add all ingredients and bring to a rolling boil.
remove from heat. ( If using Erythritol Monkfruit blend, you have to let it boil for about a minute to really melt it into the sauce). Sauce thickens as it cools. It gets really thick. Just heat up to use on Ice cream. If you want to thin it down, just add some apple juice.

Serve Over Ice Cream , or use as a dip for Banannas and Peanut Butter or get creative….chocolate… cheese, celery and peanut butter….etc yum!

This is hot. Notice how thin it is. All sugar batch hot..
All sugar batch almost cooled. It’s thick when done.
This is what the batch made with Monk fruit blend comes out like, when hot.
This is Monkfruit blend sauce almost cooled, it will thicken a bit more.
Both Sauces, totally cooled. Just heat up for ice cream!

Lemon cup custard IP


I have had this recipe for over 40 yrs just hanging around, I had made it several times but finally converted it for the IP.

This light and delicious dessert can be made in individual Ramekins like I had it when I was young, or all in one container. I have added all.

1 C Sugar. I use 1/2 of this. (I put in 3 Tbsp Sugar and 5 Tbsp Monkfruit Erythritol blend.)
3 Tbsp Butter.
3 Eggs Seperated.
1 tsp fresh Lemon Zest.
4 Tbsp Flour.
5 Tbsp fresh lemon Juice.
1 1/2 c slightly warmed whole milk.
Dash Salt.

For the IP scroll down..

For the OVEN:

Preheat oven to 375°.
Also have Tea Kettle full and onto boil. If it boils before your ready for it then keep it simmering.
You will need a shallow metal 9×13 cake pan or casserole dish setting by
Have 6-8 Ramekins set out.
Cream Butter and Sugar together well.
Add Flour, Salt and Lemon Zest and blend well.
Beat Egg Yolks until Light and lemon Colored.
Add Beaten Egg Yolks to the slightly warmed Milk. Mix well.
Add to creamed Butter, Sugar mixture.
Add Lemon Juice.
Beat Egg whites to stiff peaks.
Lastly add the stiffly beaten egg whites to the mixture.
Pour mixture or ladle it into individual Ramekins.
set the Ramekins into the shallow baking pan and set it into the preheated Oven, and take your Tea Kettle full of Boiling water and pour it in around the ramekins, up to about 1/2 way up the sides of the pan . Carefully slide the rack back into place.
Lower Oven temperature to 350°
Bake until Crust is Golden Brown. About 30 minutes. No time was on the recipe, it just says until golden brown. So watch it closely after about 25 min.
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To make this PIP in the IP using a stainless steel bowl, Soufflé dish or Cassarole dish. For the 6 q If you use a 6”x 4” tall dish it will have some left, because it rises and then comes back down, so that, you can pour into 2 Ramekins, and hold aside or put in another IP. I have fit them all in. Practice a way before filling the containers that you will use, remember to cover them just so the steam doesn’t drip on them, see pic.
A leak proof spring form dish will would also work, of course you have to serve it right out of there.
I have an 8 q so I used a bit lower dish.
Pour recommended amount of water into the inner pot and place a long handled trivet down inside.
Make sure that your dish is high temp and Hi pressure resistant. There is always a chance of breakage if you use ceramic or glass but NO question if you use a Stainless Steel Bowl. ( For this batch I I took a chance it for the pretty dish this dish is from England).
Pour the mixture all into your container and set it on a long handled trivet. Cover with foil or a trivet and a paper towel.
Put the lid on and set to Pressure cook LOW and the time for 10 min and then Allow for 15 min NPR.
Preheat your broiler
Carefully remove the cup custard and place it under the broiler for about 5 min. Watch carefully as it burns easily.
cool on baking rack before serving, into dessert dishes. the magic happens as it cools.
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For the IP:

To make this PIP in individual Ramekins, you need to figure out how you will stack them and allow for some rise and fall before you fill your dishes.
Pour the recommended amount of water into the inner pot, put a long handled trivet inside
Fill your Ramekins 1/4” from the top with the mixture and cover with foil.

Fit them in the pot into two or three layers, put the lid on and set the time for 5 min, and then let it NPR for 15 min.. Now, if you have the Duo Crisp model of IP, just switch lids and put the air fryer lid on and set to broil for a couple of minutes check to be sure it doesn’t burn. . Otherwise if you don’t have the Duo Crisp AF lid, then remove from the pot and set them onto a cookie sheet and place under the broiler for 5-10 min watching carefully, until golden brown on top.
Let cool before serving.

Bon Appetit



Pumpkin pie Custard IP

For Thanksgiving we were having Turkey Pot Pie and I didn’t want to over load us on PIE Crust so this was more experimenting.
Pumpkin pie filling…. I baked 4 in the oven without the Water bath but this is about the ones in the Instant Pot.

These can also be made in the silicone Egg a bites or in poached egg cups. Just spray them.

I used Moms Pumpkin Pie recipe. For a single pie,

1 c of Pumpkin.
1 heaping Tbsp Flour
1 c Heavy Whipping Cream.
2/3 c Sugar OR (for Diabetics use 3 Tbsp Erythritol and 3 Tbsp Sugar)
3/4 tsp Salt.
1/4- 1/2 tsp Nutmeg.
1/2- 1 tsp Cinnamon.
1 tsp Ginger.
3 Beaten Eggs (Or 2 large eggs)


I went on the light side on the seasonings.

You need a LOW trivet to keep the Ramekins out of the water, AND a long legged trivet or the stacking egg racks to put on top of your Ramekins, something that can clear the top of them and support the Ramikens on top tier.
Mix everything together with a whisk. Spray 7 Ramekins with pam, fill within 1/4 inch from the top.
Pour 1 1/2 c water in the 8 q IP, or 1 in the 6 q. Put the trivet down inside, long handled would be best. Remember that they will rise up, so set 3-4 of them down on the trivet in the then put the other trivet in for the next tier. Even though the paper towel won’t sit on the Ramekins on the lower rack, it will keep moisture droplets from raining on top of the custard, so lay a paper towel on the bottom of the upper trivet with a paper towel. Put your second layer of Ramekins on the top paper towel trivet, cover them by just loosely laying the paper towel on top.
Set the time for 5 min and allowed for a 10 min NPR. Or 15 min on Low pressure with 15 min NPR. Same diff. Very carefully remove them from the pot with good tongs.
So there ya have it!

See how they rise up, so make sure you have clearance for the second level. They will go down quickly.

Lime Cheesecake IP. Includes Sous Vide method

Can be made with Key Limes.
For Sous Vide Scroll to the bottom for Pics and Directions once you make the filling.

This is a different approach to the common Cheesecake. The Vanilla Wafer Crust is pre baked and cooled before filling. It also has 3 Tbsp Of Xyletol/Monkfruit and 3 Tbsp sugar in the whole filling. The recipe has less sugar than others, and it also has lime juice in it. The lime juice is mixed with the Sugar, Xyletol and Corn Starch and warmed in a Small Frying Pan until slightly thickened and then cooled before adding to the eggs, which is then added to the Cream Cheese and Sour Cream mixture.

For the Crust.
Preheat the Oven to 425°

FOR KETO CRUST:
6 Oz “Catalina Crunch Keto” Cereal.
1/3 c Melted Salted Butter
OR
FOR REGULAR NILLA CRUST:
1/3 box of an 11 oz box of Nilla Wafers..Food processed Into fine crumbs.
1/4 c melted Salted Butter.
Mix together . Continue below.

Do this First:
Line the bottom of your spring form pan with parchment paper. (See below) you can also line the sides if you want.

ASSEMBLY AND BAKING OF THE CRUST:
Mix together the crushed/processed Cereal or Wafers with the Melted Butter (mentioned above).
Press into the bottom and up to 1 1/2” of the sides of a 7” leak proof spring form pan. Do not go higher. The filling needs to go above the Crust or it will get soggy wherever it is exposed on top. Bake at 425° for 7-10 min and check for doneness. When done, remove from Oven and Completely cool.

*FOR INDIVIDUAL Mason Jars, press filling into bottom of the jars. Place Jars onto a cookin Sheet and Bake at 375° for 10 min. Remove and cool completely.

Bring ALL ingredients to Room temprature before mixing. Do not use a mixer. You don’t want to incorporate air into the filling. Stir by Hand.

For the TOPPING:
1/2 c Sour Cream.
1 1/2 tsp Sugar.
1 1/2 tsp Monk Fruit, Xyletol, or Erythritol

FILLING:
2 pkg Cream Cheese full fat. Don’t use less fat.
3 Tbsp granulated White Sugar.
3 Tbsp Xyletol, Erythritol or Monk fruit blend sweetener.
2 Tbsp + 1 1/2 tsp Corn Starch.
1/8 Tsp Salt.
1/4 c Lime Juice.
2 tsp Vanilla.
1/2 c Sour Cream.
2 Beaten Eggs

DIRECTIONS:
In a Medium sized mixing Bowl, mix the Cream Cheese By HAND, until softened and smooth, then add the Sour Cream and carefully blend together. You are trying not to incorporate air into the recipe.
In another small bowl, remove the white Chalazae (thick white blob with the squiggly thing) from the Egg Yolk, then mix the Eggs lightly. Add the Vanilla and stir into the Eggs. Set aside.
Using a small 6” Frying Pan, add the Salt, Sugar, Xyletol, Corn Starch and then Lime juice and stir well. Let it set until the granuals are totally dissolved. Turn the heat on the burner to Medium low. Using a whisk, stir the mixture until it starts to thicken . DO NOT OVERHEAT (the mixture may seize up) Pull off the heat, stir, and repeat until the mixture warms and thickens just enough to coat the back of a Spoon. Remove from heat and cool completely, stirring occasional to prevent it from congealing.
When the Lime mixture is totally cooled, drizzle it into the beaten Eggs while mixing it all together with a Fork. Then slowly fold the Egg/Lime mixture into the smooth Cream Cheese Mixture.
Add Recommended amount of water to the inner pot. Make a sling or use a long handled trivet. ? Stop here. For individual servings with Sous Vide Method Skip down to Sous Vide Below.

FOR PRESSURE COOKING:
Pour the Filling into your Pre baked Crust in the Spring form Pan. Tap it on the counter a few times to remove bubbles. Make sure that the Filling covers the Crust. Set the Pan into a sling or trivet and lower into the Pot.
Put the lid on and set the time for 28 min. When the timer beeps, let it NPR for 15 min. Open lid carefully, straight up, not tipped, avoid dripping condensation onto the Cake. Set the Lid aside not on the Pot. Remove the Cheesecake and immediately use a Paper towel to carefully soak up the Water off the top of the Cheesecake.
Set the Cheesecake onto a Cooling Rack for an hour to cool completely before covering and putting in the Refrigerator.
Refrigerate the Cheesecake for a few hours before topping.

TOPPING: mentioned above
1/2 c Sour Cream.
1 1/2 tsp Sugar.
1 1/2 tsp Monk Fruit, Xyletol, or Erythritol

Mix well and allow Sugars to dissolve .
Take a flat bladed knife like a butter knife and Carefully run it between the Cheesecake Crust and sides of the pan. Try not to scratch your Pan.
Carefully spread the Sour Cream topping on the top of the Cheesecake.
Remove the side of the Pan.
Garnish with thinly Sliced Lime if desired.

Transfer Cheesecake to a nice serving Plate and serve.

First stir the Cream Cheese until smooth and then add the Sour Cream and gently mix together. You don’t want to incorporate air into this.
This is what the Cornstarch and Lime juice mixture should look like. Do not overheat.
Drizzle cooled Cornstarch mixture into the Egg mixture.
Slowly fold in the Egg and Cornstarch mixture into the Cream Cheese mixture.
After Cooking, Take a Paper Towel and carefully soak the Water up off of the top and make sure to tip it a bit it a little to see where to get the Water off.
It got a little soggy on the parts of the Crust that were exposed because the Cheesecake didn’t cover the Crust.
For the Topping, mix the Sour Cream with the Sugar andMonk Fruit/Erythritol Blend Let set until the grains dissolve.
After running a butter Knife blade around the edge to loosen Cheesecake sides, top evenly with the Topping
Garnish and serve.
Enjoy!

FOR INDIVIDUAL SOUS VIDE CHEESECAKES:
In an 8 q Instant Pot or a vat, fill to Half way.
Use HOT tap water to fill your Sous Vide Bath. Set the temp to 160°. Let it come up to temp. If you like your Cheesecake really Firm you may want 178-180° (Cook for 2 hrs), the times are at the bottom for smoother and creamy or firm.
Put the trivet down inside. This allows for circulation around the bottom.
Have Kitchen Tongs or Canning Jar Tongs ready.

6- 8oz Mason jars or Similar type with their Seals and Lids
Follow Crust and Filling directions from above.
You can PreBake the crusts for 10 min at 375° and Cool completely before filling.
I didn’t, but if you are making them to store in the frigid for a couple of days I would.

DIRECTIONS:
Fill Mason Jars with Filling to within 1/4” of the top for expansion but not less than that because they could float in the SV Bath. Put the lids on just a little tighter than Finger tight.
If you use the ones shown in pic, the Seal will/may leak a bit but if you fill these ones to the top, the filling will prevent water from going “IN”. The egg cooking causes filling to expand some so the pressure comes from within not the outside.
Using the Tongs, carefully lower the Jars Down onto the trivet. Put the Lid on and make sure that the Valve is on release.or use a glass Lid. Set a kitchen timer for the time that you want.
1 hour gives you smooth and creamy Cheesecake.
2 hours gives a more firm Cake.
For Very firm Cheese cake, go with 178°-180° for 2 hrs.

Slowly fold in the Egg and Cornstarch mixture into the Cream Cheese mixture.


Banana Bread moms Old recipe

Oven 350°

1 Loaf Pan 9×3”

2 c Flour 

1 1/2 tsp Baking Powder

1 tsp Baking Soda

1 1/4 tsp Salt

1/2 c Shortening (I use Butter, but 1/4 c butter and 1/4 c shortening would work)

3/4 c Sugar

2 eggs

6 Tbsp Buttermilk or Sour Milk

1 cup Mashed Bananas

1/2 c Chopped Walnuts

Sift and measure the Flour. Mix with Soda Salt and Baking Powder. Cream the Shortning (Butter) until light, blend in the Eggs. Add the Buttermilk and Bananas. Add to the creamed mixture. Add the flour gradually mixing only with dry ingredients until dampened/moistened. Fold in the Nuts. Pour into well greased 9×3 pan. Bake at 350° for 45-50 minutes.

Pineapple Coconut Upsidedown cake IP

Prepare for the melt down! This one is goooooood!

These 2 small Bundts can also be Baked in the Oven at 350° for 25 min. Check for Doneness.

Check your pot to see if two bundts will fit stacked in your 6 q. I used an 8 q. If you can’t get 2 bundts in you may be able to use 2 small cake pans. See what fits.

1/2 recipe of the “Cake White and Simple” …Moms White cake recipe http://Cake white and simple. … except substitute some of the Pineapple juice for the milk…see below

Topping :

1 can (15 1/4oz) drained Pineapple Chunks or Crushed. Reserve juice.
1/2 cup shredded sweetened Coconut.
1/4 c brown sugar.
1/4 c butter melted
1/4 c Maraschino Cherries (I didn’t have them)

2 mini bundt pans (6 3/4” x 2 1/2”) you will stack them. I have an 8 q. Or use 2 stackable small non stick Cake pans.

Split the can of P A Chunks between the 2 Bundt Pans sprinkle both with the Coconut. Mix the melted butter and brown sugar and pour it over the Coconut .

Mix 1/2 the cake recipe below in the picture according to directions. Except use Butter instead of Shortening, and reduce the milk to 2 Tbsp and Substitute 1/3 c Pineapple Juice for the rest. It should = 1/2 c.

“Cake White and Simple” in the menu. Moms White cake.http://Cake white and simple

Split the batter on top of the Pineapple, Coconut and Brown Sugar toppings already in the bottom of the Pans. Carefully Bundt pan on the counter a few times to settle the bubbles out.

Add your recommended water to the Pot. Add the Long handled Trivet, and then one pan on the bottom, cover and add another trivet or rack, then the last pan full of cake. Cover that with foil or a pots lid that fits or stainless lid from your stackable pans set. Mine are called “Dubbas” brand.

Set Manual for 20 min and then 15 min NPR.

See the toppings on the bottom
This is what it looks like if you cover it
This is what it looks like if you don’t cover it. No big, this goes on the plate.