Nostalgia Electrics CD070 Use and Care Manual download pdf (Page 11)

ENGLISH

WHITE CHOCOLATE SAUCE

• ½ Cup Heavy Cream

• 1 Tbsp. Unsalted

Butter

• ½ lb. White

Chocolate, chopped

• 1 Tsp. Vanilla Extract

• 2 Tbsp. White

Creme de Cacao

In a small saucepan, heat the cream and butter

over low heat until the butter melts and cream

comes to a simmer, stirring frequently.

Preheat CHOCOLATE DIPPING POT for 5 minutes.

Place chopped chocolate in the Removable

Pot. Pour the hot cream into the Pot.

Stir in the vanilla and creme de cacao until

smooth and completely melted.

Serve with fresh strawberries, grapes or honeydew melon.

CINNAMON SAUCE

• 1 Cup Water

• 2 Tbsp. Butter

• ½ Cup Brown Sugar

• 1 Tsp. Cinnamon

• 2 Tsp. Corn Starch

Bring 1 cup water, 2 Tbsp. butter, ½ cup

brown sugar and 1 tsp. cinnamon to boil in

a small saucepan over medium heat.

In a small bowl, dissolve corn starch in 2 tsp. water;

whisk into hot syrup for a smooth sauce.

Transfer to CHOCOLATE DIPPING POT to keep warm.

Serve with sliced apples, pound cake

or angel food cake cubes.

NACHO CHEESE SAUCE

• 2 Tbsp. Butter

• 1 Medium Onion

• 2 Tbsp. Flour

• 1 Cups Milk

• ½ lb. Cheddar Cheese

Melt butter in a small saucepan. Saute

onions until caramelized.

Add our and cook for 2-3 minutes on medium heat.

Add milk and cheese and stir frequently

until melted, about 15 minutes.

Transfer to CHOCOLATE DIPPING POT to keep warm.

Serve with tortilla chips or pretzels.

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Nostalgia Electrics CD070 Use and Care Manual Page 11

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