Nostalgia Electrics CEM200 Manuel D'instructions page 13

RASPBERRY DIPPING SAUCE
• 1 Pint Fresh
Raspberries
• ¼ Cup White Sugar
• 2 Tbsp. Orange Juice
• 2 Tbsp. Cornstarch
• 1 Cup Cold Water
CINNAMON SAUCE
• 1 Cup Water
• 2 Tbsp. Butter
• ½ Cup Brown Sugar
• 1 Tsp. Cinnamon
• 2 Tsp. Corn Starch
EMPANADA DOUGH
• ½ Cup Cold Water
• 1 Egg
• 1 Egg White
• 1 Tsp. Vinegar
• 3 Cups Flour (plus
a little more for
kneading)
• 1 Tsp. Salt
• 3 Tbsp. Shortening
11
Combine the raspberries, sugar, and orange
juice in a saucepan. Whisk the cornstarch into
the cold water until smooth. Add the mixture
to the saucepan and bring to a boil.
Simmer for about 5 minutes, stirring constantly,
until the desired consistency is reached. The
sauce will thicken further as it cools.
Puree the sauce in a blender or with a handheld
immersion blender and strain it through a fine
sieve. Serve warm or cold. The sauce will keep
in the refrigerator for up to two weeks.
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. Cover.
Serve warm.
In a bowl, beat the water, egg, egg white
and vinegar together. Set aside.
In a separate bowl, mix together the 3 cups of flour and salt.
Cut the shortening into the flour mix with a
pastry blender or two butter knives. Make a well
in the center of the flour mix and pour the liquid
ingredients from the first bowl into the center.
Mix the wet and dry ingredients with
a fork until it becomes stiff.
Turn the dough out onto a lightly floured
surface. Knead it just until all the flour is
incorporated and the dough is smooth.
Wrap the dough in plastic and refrigerate for at least 1 hour,
but never more than 24 hours. (Freeze dough for later use.)
Refer to the Helpful Tips section for instructions
on forming and baking your empanadas.