Hamilton Beach 33417 Use & Care - Page 11

840152602 Ev03.qxd 5/20/08 9:15 AM Page 11 Choco-Berry Fondue 1 (12 ounce/350 ml) jar caramel ice cream topping Serving Tip: Excellent sauce 1 can (8 ounce/250 ml) evaporated milk to serve over pound cake. 1 (10 ounce/300 ml) jar raspberry preserves 1 (12 ounce/340 g) package semi-sweet chocolate chips 1⁄2 cup (1 stick/115 g) butter, quartered 1. In cooking dish, mix caramel topping, evaporated milk, and raspberry preserves together. 2. Stir in chocolate chips. 3. Cover dish and cook on MEDIUM for 2 hours, stirring occasionally. 4. Before serving, stir in butter until melted. 10-12 servings. Gourmet Caramel Apples 2 (14 ounce/800 g) bags caramels 1⁄4 cup (60 ml) water 4 green apples, washed 1 cup (250 ml) walnuts, chopped 2 tablespoons (30 ml) crystallized ginger, chopped 1⁄2 cup (125 ml) dried cranberries 4 popsicle sticks 1⁄2 cup (125 ml) coconut, toasted (optional) 1. Unwrap caramels and place with water in the cast iron dish. 2. Cover and heat on MEDIUM. Stir occasionally, until thoroughly heated, approximately one hour. 3. Mix walnuts, crystallized ginger and cranberries together on a cookie sheet. 4. Push popsicle stick into apples, dip in melted caramel and immediately roll in walnut mixture. Sit on wax paper to dry. 10-12 servings. Visit hamiltonbeach.com for more delicious recipes, tips, and to register your product online! 11