Rival CFF5-Z 08EM1 warranty Recipes, Cherry And Pistachio Biscotti, Fortune Cookies

CFF5-Z_08EM1.qxd:CFF5 4/17/08 1:49 PM Page 11

ENTERTAINING IDEAS FOR YOUR RIVALTM CHOCOLATE FOUNTAIN

The RivalTM Chocolate Fountain will provide hours of entertaining and delight guests of all ages. You can dip virtually anything in the chocolate fountain, for best results cakes are not recommended-they may break and crumb easily.

Be creative with the items you choose for your guests to dip:

•Pretzels

•Fruits - strawberries, bananas, pineapples, apples, oranges, raspberries, cherries, grapes, and even dried fruits!

•Cookies - peanut butter, sugar, chocolate chip.

•Biscotti

•Nuts

Dipping suggestions for a more youth oriented party:

•Animal crackers

•Graham crackers

•Licorice

•Marshmallows

•Swedish Fish

•Candy Canes

•Fruit

NOTE: Close supervision is required when this product is used near children.

NOTE: The RivalTM Chocolate Fountain is equipped with a safety guard to prevent dropped food or skewers from getting caught in the auger and jamming the machine.

RECIPES

CHERRY AND PISTACHIO BISCOTTI

Any dried fruit and nut work well in this recipe. However, the red of a dried cherry or cranberry with the green of the pistachio nut make these cookies a festive holiday cookie - perfect for dipping in the Chocolate Fountain!

1 cup butter, cold		1 / cups sugar
1 / cups light brown sugar			1	2
		4 eggs
1	2
3 Tablespoon vanilla		6 cups flour
3 teaspoon baking powder		1	/	teaspoon salt
			2
2 teaspoon cinnamon		1 teaspoon nutmeg
2 cups dried cherries		3 cups pistachios

Preheat oven to 350°F. Prepare 4 cookie sheets by lining with wax paper. Combine butter and sugars in a mixer and beat until creamy and light. Beat in eggs, one at a time; add vanilla and blend well. Add in remaining ingredients until just incorporated. Do not over mix. Remove dough, place on a well floured surface and knead dough until it comes together. Shape dough into four 12-inch loaves, using more flour if necessary. Place each loaf on its own cookie sheet. Bake 2 loaves at a time, rotating cookie sheet 1/2 turn during baking time. Bake for about 35 minutes. Remove loaves from oven. Bake remaining 2 loaves.

Lower oven temperature to 300°F. Slice loaves lengthwise with a serrated knife 1/4 to 1/2 inch thick. Bake 10-12 minutes. Then turn biscotti over and bake them for an additional 5 minutes. Repeat with remaining batches. Once they have cooled, the biscotti can be frozen or can be stored in a vacuum sealed bag for about 12 weeks.

Makes 6 dozen biscotti.

FORTUNE COOKIES

10 Tablespoon butter, melted		8 large egg whites
2 cups superfine sugar		2 cups flour, sifted
1	/ teaspoon salt	6 Tablespoon heavy cream
	8

1 teaspoon vanilla

Preheat oven to 400°F. Line 2 cookie sheets with a silicone pad or parchment paper. Spray with nonstick cookie spray. Beat eggs and

-10- -11-