NuWave Pro Plus - Almond Tart; Angel Food Cake

95
Almond Tart
Serves: 8
10-12 ounces ginger snaps,
broken into pieces
1 stick unsalted butter, cut into
cubes
12 ounces chopped almonds
4 eggs
¾ cup light corn syrup
¼ cup honey
½ cup sugar
1 tablespoon rum
1 teaspoon pure vanilla extract
dash of salt
Directions:
1. Process cookie pieces and
butter pieces together in food
processor, fitted with steel blade,
until crumbs begin to soften
together.
2. Press into 9-inch tart pan, along
sides and bottom.
3. Sprinkle almonds evenly over
bottom of crust.
4. In medium bowl, beat together
eggs, corn syrup and honey
until pale in color.
5. Mix in sugar, rum, vanilla and
salt.
6. Pour mixture over almonds and
place pan on 1-inch rack.
7. Bake at 350˚F for 5 minutes.
8. Tent tart with foil, continue baking
for 30 minutes.
9. Remove foil tent, continue to
bake at 350˚F for additional
15 minutes.
Angel Food Cake (Box)
Serves: 10-12
1 cake mix box (prepared)
1 metal tube pan
Water
Directions:
1. Prepare mix as directed on
package.
2. Pour batter into ungreased pan.
3. Cut through batter with sharp
knife to remove large air bubbles.
4. Place Extender Ring on
base tray.
5. Place tube pan on 1-inch rack.
6. Bake at 300˚F for 20 minutes.
7. Lower temperature to 250˚F
and bake for additional
20 minutes.
8. Remove pan from oven and hang
upside down on top of wine
bottle until completely cool.
9. Loosen cake from tube and
sides of pan using a knife or
spatula with up-and-down
strokes.
10. Gently remove cake.
Desserts