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
1.
In a quart saucepot combine the sugar, water, and lemon juice.
Stir until dissolved.
2.
Place over a medium heat cook until blond in color. Meanwhile, pour
the cranberry juice and star anise in a small saucepot.
3.
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.
Recipe courtesy Wolfgang Puck
Funnel Cake
4 servings
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
1.
Preheat oil in Deep Fryer to 375°.
2.
Beat egg and milk together. Add the Bisquick and sugar to egg
mixture, beating until smooth.
3.
When the temperature in the Fryer is 375°, 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 towel and sprinkle
with powdered sugar while still warm.
6.
Repeat until all batter is used.
Recipe courtesy Wolfgang Puck
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