Rival CFF5-Z 08EM1 Owner's Manual page 6

CFF5-Z_08EM1.qxd:CFF5 4/17/08
ENTERTAINING IDEAS FOR YOUR RIVAL
The Rival TM 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 Rival TM Chocolate Fountain is equipped with a safety guard to
prevent dropped food or skewers from getting caught in the auger and
jamming the machine.
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TM CHOCOLATE FOUNTAIN
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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 1 / cups light brown sugar
2
3 Tablespoon vanilla
3 teaspoon baking powder
2 teaspoon cinnamon
2 cups dried cherries
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 turn during baking time. Bake for about
1 /
2
35 minutes. Remove loaves from oven. Bake remaining 2 loaves.
Lower oven temperature to 300°F. Slice loaves lengthwise with a
serrated knife to inch thick. Bake 10-12 minutes. Then turn
1 / 1 /
4 2
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
2 cups superfine sugar
1 / teaspoon salt
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
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1 1 / cups sugar
2
4 eggs
6 cups flour
1 / teaspoon salt
2
1 teaspoon nutmeg
3 cups pistachios
8 large egg whites
2 cups flour, sifted
6 Tablespoon heavy cream