PRO TOAST RECIPES

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INSTANT POT RECIPES – THE OFFICIAL CURATED INSTANT POT RECIPES



Instant Pot Recipes – The official curated Instant Pot recipes image

A perennial birthday favorite, carrot cake turns out wonderfully dense and moist when cooked in the Instant Pot®. If you’re pressed for time, skip the frosting and serve the cake as a single layer, dusting the top with confectioners’ sugar.

Provided by Weldon Owen

Total Time 80 minutes

Yield 6 servings

Number Of Ingredients 20

1 1/4 cups all-purpose flour (295 g)
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground allspice
1 tsp kosher salt
1/2 tsp baking soda
1/2 tsp baking powder
2 large eggs
3/4 cup granulated sugar (170 g)
1/4 cup firmly packed dark brown sugar (60 g)
3/4 cup canola oil (180 ml)
1 tsp vanilla extract
1 1/2 cups peeled and grated carrots (6 oz)
1/4 cup dried currants (475 ml)
1 package cream cheese (at room temperature, 8 oz)
4 tbsp unsalted butter (at room temperature, 2 oz/60 g)
2 tbsp sour cream
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
3/4 cup confectioners’ sugar (90 g)

Steps:

  • To make the cake, lightly spray a 7-inch (18-cm) springform pan with nonstick cooking spray. In a bowl, whisk together the flour, cinnamon, nutmeg, allspice, salt, baking soda, and baking powder. In another bowl, whisk together the eggs, both sugars, oil, and vanilla until smooth. Fold half of the flour mixture into the egg mixture until well mixed, then fold in the remaining flour mixture just until no dry streaks remain. Finally, fold in the carrots and currants. Transfer to the prepared pan and smooth the top. Cover the pan with aluminum foil, crimping the edges.
  • Pour 2 cups (475 ml) water into the Instant Pot®. Place the springform pan on the steam rack and lower the pan into the pot. Lock the lid in place and turn the valve to Sealing. Press the Pressure Cook button and set the cook time for 65 minutes at high pressure.
  • Let the steam release naturally for 15 minutes, then turn the valve to Venting to quick-release any residual steam. Carefully remove the lid and transfer the springform pan to a cooling rack. Remove the foil and let the cake cool in the pan for 15 minutes, then remove the pan sides and let cool completely.
  • Meanwhile, make the frosting. In a bowl, using an electric mixer, beat together the cream cheese and butter on medium-high speed until smooth, about 45 seconds. Beat in the sour cream, vanilla, and salt until well mixed. On low speed, beat in the confectioners’ sugar until combined, then increase the speed to medium-high and beat until smooth and fluffy, about 1 minute.
  • Split the cake into 2 layers. Spread a thin layer of frosting on the bottom layer, top with the second layer, and then frost the top and sides. Cut into wedges to serve.

HOW TO MAKE FRENCH TOAST - EASY FRENCH TOAST RECIPE



How To Make French Toast - Easy French Toast Recipe image

This French toast recipe will have you wondering why you've not been eating French toast EVERY weekend. Our recipe is a brioche French toast, but if you'd rather, just use regular bread instead.

Provided by Gabriella English

Categories     breakfast    brunch

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 4 servings

Number Of Ingredients 10

4

large eggs

250 mL

whole milk

1/2 tsp.

ground cinnamon

1 tbsp.

caster sugar

1 tsp.

vanilla extract

8

slices brioche, each about 1 1/2cm thick

25 g

butter

Maple syrup 

Blueberries, strawberries and raspberries, to serve

Icing sugar, to dust (optional)

Steps:

  • Preheat your oven to its lowest temperature to keep the french toast warm. In a large bowl, whisk together the eggs, milk, cinnamon, sugar, and vanilla extract. Add 2 slices of brioche and submerge into the eggy mixture and leave to soak for 1 minute. Heat a knob of the butter in a wide non-stick frying pan over a medium heat. Add the soaked brioche slices and cook for 2-3 mins each side until deep golden brown. Transfer to a baking tray and keep warm in the oven while you repeat with the remaining brioche slices and egg mixture. Divide the french toast between plates and serve with maple syrup and berries. Dust with icing sugar, if you like.




















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