2006 Deep Fryer Manual_3 11/21/06 11:01 AM Page 37
Cranberry Caramel
Dipping Sauce
4 servings
INGREDIENTS
1 cup sugar
4 tablespoons water
1 teaspoon lemon 1/4 cup orange
8 oz. cranberry juice
1 star anise
METHOD
1In a quart saucepot combine the sugar, water, and lemon juice. Stir until dissolved.
2Place over a medium heat cook until blond in color. Meanwhile, pour the cranberry juice and star anise in a small saucepot.
3Place over medium heat and stir, reducing to 1/2 cup. When the sugar mixture reaches blond color, remove from heat and add the reduced cranberry juice.
Funnel Cakes
INGREDIENTS
1 large egg, room temperature 3/4 cup milk, room temperature 1 1/2 cups Bisquick® baking mix 2 tablespoons sugar Powdered sugar, for dusting Oil, for frying
METHOD
1Preheat oil in Deep Fryer to 375°.
2Beat egg and milk together. Add the Bisquick and sugar to egg mixture, beating until smooth.
3When the temperature in the Fryer is 375°, open lid. The basket should be in the lowered position.
4Pour batter into a funnel while your thumb is covering the bottom opening. Remove thumb and drop batter into hot oil using a circular motion to form spirals about 4 inches in diameter per cake. Make one funnel cake at a time.
IMPORTANT: To avoid the risk of burn from spattering, wear heavy plastic gloves during this procedure. Use extreme caution at all times.
5Remove cake when golden brown. Drain on paper towel and sprinkle with powdered sugar while still warm.
6Repeat until all batter is used.
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