Apple Butter

4 quarts peeled, thin-sliced McIntosh apples

4 cups granulated white sugar

1 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon salt

1.Stir all ingredients in stoneware. Cover; cook on High for 1 hour and then on Low for 7 hours, or until the apple butter is thick and brown. Stir occasionally throughout the day.

2.Apple butter will thicken as it cools. Spoon into sterilized pint jars and seal. If sealed, will keep for up to 1 year.

This recipe is ideal for

 

This recipe is ideal for using

using the Auto Cook Mode.

E84

the Dual Cycle Mode.

Refer to pg. 7 for instructions.

 

Refer to pg. 10 for instructions.

SCVC600SS-CN.idd.indd 87-88

Orange Soufflé

1 tablespoon butter to coat stoneware

2/3 cup superfine sugar plus extra sugar to coat stoneware and sprinkle on top of soufflé (regular sugar may be used if superfine is unavailable)

1 orange, zest only

6 tablespoons flour

1/2 cup milk

8 egg yolks

4 tablespoons unsalted butter, room temperature

6 tablespoons orange liqueur

1 tablespoons vanilla extract

10 egg whites

1 teaspoon salt

4 tablespoons sugar

Chocolate sauce or sweetened whipped cream (optional)

1.Rub the interior of stoneware with unsalted butter, and sprinkle with superfine sugar. Turn out and reserve any excess sugar.

2.Mix 2/3 cup sugar and orange zest in a food processor.

3.Whisk the flour and milk in a saucepan to blend. Beat in the orange scented sugar. Stir over medium heat until sauce thickens, then whisk as sauce comes to a boil. Continue whisking for 30 seconds and then remove from the heat. Let cool for a moment before beating in the egg yolks one at a time.

4.Add butter, orange liqueur and vanilla extract to the mixture and let stand at room temperature for 20 minutes to cool.

5.In a clean bowl, beat egg whites until foamy. Add salt and beat to soft peaks. Sprinkle in 4 tablespoons sugar and beat to stiff peaks.

6.Add in 1/4 of whipped egg whites to base and fold in. Fold in remaining whites and then scrape the mixture into the sugar-coated stoneware. Cover, cook on High for 1 hour.

7.If desired, sprinkle the top of the soufflé with sugar and brûlée with a torch, gradually melting and browning the sugar in quick small, circles.

8.Spoon out and serve with chocolate sauce or sweetened whipped cream.

Serves 10

This recipe is ideal for

 

This recipe is ideal for using

using the Auto Cook Mode.

E85

the Dual Cycle Mode.

Refer to pg. 7 for instructions.

 

Refer to pg. 10 for instructions.

8/22/06 4:57:13 PM

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Rival Smart-SetTM owner manual Apple Butter, Orange Soufflé, E84, E85
Page 43 Page 45

Smart-SetTM specifications

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