Pound Cake - NuWave Pro Plus Manual And Cookbok

Pound Cake

Yield: 1 Cake
3 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
1 cup (2 sticks) unsalted butter,
softened
3 cups sugar
2 teaspoons pure vanilla extract
6 large eggs
1 cup heavy cream
Directions:
1. Sift together flour, baking powder
and salt; set aside.
2. Cream butter and sugar together
until fluffy on medium-high speed.
3. Mix in vanilla extract and add
eggs one at a time, beating well
after each addition.
4. Gradually add flour mixture
to butter mixture alternating with
heavy cream.
5. Pour batter into silicone bundt
pan.
6. Place Extender Ring on base.
7. Place bundt pan on 1-inch rack.
8. Bake at 300˚F for 30 minutes.
9. Reduce temperature to 275˚F
and bake for 45 minutes without
opening the NuWave.
10. Check for doneness with a
knife. If more time is needed, do
not add more than 5 minutes at
a time.
11. Remove from NuWave; let cool
in pan for 15 minutes.
12. Invert cake onto cake plate.
Tip: Replace vanilla extract with
almond or lemon extract to
change it up.
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Latin Lace
Florentine Cookies
Yield: 48 Cookies
¾ cup quick-cooking oats
¾ cup all-purpose flour
¾ cup granulated sugar
1 teaspoon ground cinnamon
¾ teaspoon chili powder
½ teaspoon baking soda
½ teaspoon salt
1½ cups sliced almonds
10 tablespoons (1 ¼ sticks)
unsalted butter, melted
¼ cup half-and-half cream or
whole milk
¼ cup light corn syrup
1 teaspoon pure vanilla extract
4 ounces fine-quality bittersweet
chocolate, chopped (look
for bittersweet chocolate with a
minimum of 60% cocoa solids)
Directions:
1. In large bowl, whisk together
oats, flour, sugar, cinnamon,
chili powder, baking soda and
salt.
2. Stir in almonds; set aside.
3. In separate bowl, combine
butter, half-and-half (or milk),
corn syrup and vanilla extract.
4. Add wet ingredients to dry
ingredients a little at a time until
combined.
5. Place heaping teaspoons of batter
onto liner pan 3 inches apart.
6. Bake at 300˚F for 14 minutes or
until crisp around the edges.
7. Transfer cookies to cooling rack.
8. Place wax paper below rack to
catch chocolate drizzle.
9. While cookies are cooling, melt
chocolate in metal bowl set
over pan of simmering water.
10. Drizzle chocolate in zigzag
pattern over tops of cooled
cookies.
Easy Lemon Cookies
Yield: 36 Cookies
1 package (18¼ ounces) lemon
cake mix
1 egg
½ cup butter (softened)
1 tablespoon lemon juice
Grated zest from 1 lemon
Powdered sugar for decoration
Directions:
1. Pour cake mix into large bowl.
2. Mix in egg, butter, lemon juice
and lemon zest until well
blended.
3. Refrigerate dough for at least 15
minutes, or overnight if desired.
4. Roll heaping teaspoons of dough
into balls and roll in powdered
sugar.
5. Place cookie dough around
perimeter of liner pan, with
pieces about 1-inch apart.
6. Bake at 300˚F for 10 minutes.
7. Once cookies have cooled
completely, dust with powdered
sugar one more time.
For multi-level baking:
1. Place Extender Ring on NuWave
Oven base.
2. Place cookies in liner pan as
directed above.
3. Place 1-inch rack over cookies in
liner pan.
4. Place Silicone Baking Ring on
cooking rack.
5. Arrange cookies on Silicone
Baking Ring.
6. Bake at 300˚F for 15 minutes.
Tip: Do not place cookies directly
under heating element.
Country Road Bar Cookies
Serves: 12
2 cups graham cracker crumbs
⅓ cup melted butter
¼ cup granulated sugar
½ cup chopped macadamia nuts
½ cup white chocolate chips
½ cup sweetened flaked coconut
1 (14-oz.) can sweetened
condensed milk
Directions:
1. Combine first 3 ingredients in
medium bowl.
2. Press mixture onto bottom of
8x8-inch silicone baking pan.
3. Place Extender Ring on base tray.
Place pan on 1-inch rack.
4. Bake at 300˚F for 15 minutes.
5. Remove from oven.
6. Sprinkle macadamia nuts, white
chocolate morsels and coconut
over hot crust.
7. Pour condensed milk evenly
over top.
8. Bake additional 20-25 minutes,
or until lightly browned and
edges are bubbly.
9. Let cool for 1 hour on wire rack.
Slice into finger size bars.
Tip: If macadamia nuts are not
available, try butter toffee peanuts.
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