Wolfgang Puck BDFR1000 Use And Care Manual page 16

Cranberry Caramel
Dipping Sauce
4 servings
INGREDIENTS
1 cup sugar
4 tablespoons water
1 teaspoon lemon juice
1/4 cup orange
8 ounces cranberry juice
1 star anise
METHOD
1. In a saucepot, combine the sugar, water and lemon juice; stir until
dissolved.
2. Place over medium heat and cook until blond in color.
3. Meanwhile, pour the cranberry juice and star anise in a small
saucepot.
4. Place 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.
30
Funnel Cakes
INGREDIENTS
1 large egg, room temperature
3/4 cup milk, room temperature
1 1/2 cups Bisquick® baking mix
2 tablespoons sugar
Oil, for frying
Powdered sugar, for dusting
METHOD
1. Preheat oil in Deep Fryer to 375°F.
2. Beat egg and milk together. Add the Bisquick® and sugar to egg
mixture; beat until smooth.
3. When the temperature in the Fryer reaches 375°F, open Lid. The
basket should be in the lowered position.
4. Pour 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.
5. Remove cake when golden brown. Drain on paper towels and sprinkle
with powdered sugar while still warm.
6. Repeat with remaining batter.
31