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97
Desserts
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.
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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