Nostalgia Electrics CD070 Instructions Et Recettes page 11

• ½ Cup Heavy Cream
• 1 Tbsp. Unsalted
Butter
• ½ lb. White
Chocolate, chopped
• 1 Tsp. Vanilla Extract
• 2 Tbsp. White
Creme de Cacao
CINNAMON SAUCE
• 1 Cup Water
• 2 Tbsp. Butter
• ½ Cup Brown Sugar
• 1 Tsp. Cinnamon
• 2 Tsp. Corn Starch
NACHO CHEESE SAUCE
• 2 Tbsp. Butter
• 1 Medium Onion
• 2 Tbsp. Flour
• 1 Cups Milk
• ½ lb. Cheddar Cheese
9
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.
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.
Melt butter in a small saucepan. Saute
onions until caramelized.
Add flour 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.