Cuisinart CDF-200P1 User Manual - Page 11

RECIPES Applesauce Spice Doughnuts 11 Spicy Buffalo Wings 11 Blue Cheese Dressing 12 Fried Calamari 12 Better than Fast-Food French Fries. . . . . . 12 Hush Puppies 13 Herbed Beer-Batter Onion Rings 13 Crispy Chicken Fingers 14 Honey Mustard Sauce 14 Applesauce Spice Doughnuts sauce and eggs; beat until smooth. Add the flour mixture in two additions and blend on medium speed until mixed. Cover dough and chill for a least 1 hour. Divide dough into two equal portions. Place one portion of dough on a generously floured surface and dust with flour. Roll out to ½-inch thickness. Cut dough with a floured doughnut cutter and place doughnuts on a waxed paper-lined baking sheet or tray. Repeat with remaining dough. Re-roll scraps and repeat. Heat vegetable oil in Cuisinart® 4-Quart Deep Fryer until it reaches 375°F. Carefully lower 3 doughnuts into the hot oil - do not overcrowd! Fry on each side, about 1½ to 2 minutes, turning with a slotted spoon or wire skimmer. Remove and drain on layered paper towels. Pat gently to remove any excess oil, and sprinkle with desired amount of sugar. Spicy Buffalo Wings Makes about 24 Makes 24 pieces 3¹⁄3 cups unbleached, all-purpose flour, divided 1 tablespoon baking powder ½ teaspoon salt ¾ teaspoon cinnamon ¼ teaspoon ground allspice ¹⁄8 teaspoon freshly grated/ ground nutmeg ¾ cup granulated sugar 2 tablespoons solid vegetable shortening 1 cup applesauce 2 large eggs Flour for dusting Oil for frying Powdered or granulated sugar for dusting Put the flour, baking powder, salt and spices in a medium bowl and stir with a whisk to blend; reserve. Put the sugar and shortening in a large bowl. Using an electric mixer on low speed, beat to blend and break up the shortening. Add the apple- 12 chicken wings ½ cup unsalted butter, melted 5-8 tablespoons "Louisiana style" hot sauce 1 tablespoon cider vinegar Oil for frying Blue Cheese Dressing (page 12) and celery sticks, carrot sticks, zucchini sticks Cut wing tips from wings and discard or reserve for making chicken stock. Split each wing at the joint and cut through so there are 2 pieces from each wing. Rinse and dry completely. In a large bowl, combine the melted butter, hot sauce and cider vinegar and stir until completely blended. Heat oil until it is 375°F. Put half the wings into the Cuisinart® 4-Quart Deep Fryer and cook until browned and crispy, about 12 to 15 minutes. Remove wings; drain briefly on layered paper towels. Then stir hot, crispy wings into the hot sauce mixture. Repeat with remaining 11