Desserts - NuWave Pro Plus Manual And Cookbok

Tips for Dessert
Many recipes in this section call for the use of the Silicone Baking Ring, 8x8-inch
Silicone Baking Pan, and Silicone Cupcake Liners, all of which can be found in
the NuWave Baking Kit. If you'd like to purchase the NuWave Baking Kit and take
your baking to the next level, visit www.NuWaveNow.com.
When converting your own recipe to NuWave Pro Plus Oven methods, it is
recommended to use the Extender Ring, 1-inch rack and bake at 300˚F the first
time. You can always adjust from there.
The use of glass and ceramic pans will increase the required cooking time.
Recipes in this book have been tested in silicone and metal pans.
For multi-layer baking, use the Silicone Baking Ring. Recipe temperatures
will typically need to be set at 250˚F rather than 300˚F. Remember to adjust
accordingly when using your own recipes.
Because the NuWave retains the moisture in baked goods, your recipe will stay
fresh longer than recipes made in conventional ovens when stored properly.
For converting recipes requiring a 9x13-inch pan, you can usually substitute two
pans using our 8x8-inch square silicone baking pan, with divider in place, slicing
into finger size bars.
For cakes, cookies, muffins and more, adding the Extender Ring will control even
browning. Depending on recipe directions, place cookies around perimeter of the
liner pan (avoid placing cookies directly under Power Head).
For bottom crust pies, poke holes all over top and sides. Bake crust alone at
350˚F for 15-20 minutes on 3-inch rack. Add pie filling and cook remaining time
as directed.
If a recipe calls for a glaze, spread it on during the last 5 minutes to prevent
overcooking.
Always check for doneness with a toothpick or fork. If additional time is needed
only use 3-5 minutes increments.
The Silicone Baking Ring can be used for any foods you want to prevent from
sticking to the rack.
Recipes that call for baking in our NuWave Silicone 8x8-inch Pan will require
more time if you are using a smaller pan. Check for doneness with toothpick and
3-5 minutes at a time until desired doneness is reached.
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Pumpkin Whoopie Cookies
Yields: 24 cookies
1 cup vegetable oil
2 cups light brown sugar, packed
2 large eggs
1 cup pumpkin puree, canned
or fresh
1 tablespoon pumpkin pie spice
1 teaspoon pure vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
3 cups all-purpose flour
Cream Cheese Filling Ingredients:
1 (8-ounce package) cream
cheese, softened
1 cup butter, softened
4½ cups powdered sugar
2 teaspoons pure vanilla extract
Directions:
1. Spray liner pan with non-stick
cooking spray.
2. In large bowl, mix together
vegetable oil and brown sugar
until smooth.
3. Add in eggs until blended. Add in
pumpkin puree, pumpkin pie
spice, vanilla, baking powder,
baking soda and salt. Whip until
light and fluffy.
4. Gently fold in flour with rubber
spatula. Be careful not to
over mix.
5. Using small cookie scoop, drop
pieces on liner pan about 2
inches apart.
6. Place Extender Ring on
base.
7. Bake at 350˚F for 12-14
minutes, or until cookies spring
back when lightly touched.
8. Cool completely before filling.
Cream Cheese Filling Directions:
1. In large bowl of electric mixer,
cream butter and cream cheese
on medium speed, scraping
sides of bowl.
2. Add vanilla.
3. Mix on low speed and gradually
add powdered sugar, then beat
until light and fluffy.
4. Spread flat side of the cookies
with cookies filling. Top with
another pumpkin cookie,
pressing down very lightly
to seal.
Tip: If you don't have pumpkin
pie spice on hand, mix:
1½ teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon ginger
½ teaspoon allspice
Store in single layers and
keep refrigerated.
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