George Foreman GSF026B - Manual (Page 10)

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CINNAMON ORANGE DONUT DROPS
Oil for frying
2 cups unsifted all-purpose flour
2½ tsp. baking powder
½ tsp baking soda
½ tsp. salt
2 tbsp. grated orange peel
2 large eggs
1 cup sugar
½ cup sour cream
1 tsp. vanilla extract
1 tsp. ground cinnamon
Add oil to “MAX” fill in George Forman® Lean Mean™ Fryer; heat to 375ºF.
Meanwhile, in large bowl, combine flour, baking powder, baking soda and salt. Add
orange peel.
In small bowl, beat eggs until foamy; gradually beat in ½ cup sugar until thoroughly
blended.
Stir in sour cream and vanilla. Add to dry ingredients and blend just until
moistened. Dough will be soft.
Drop by tablespoons into hot oil. Do not crowd the fryer; cook about 6 at a time. Fry
until golden brown on all sides and cooked through, about 5 minutes.
Spin on low for 1 minute.
Drain on paper towels.
Combine remaining ½ cup sugar with cinnamon. Roll doughnut rounds in cinnamon
sugar.
Note: If desired stir in ½ cup mini chocolate morsels into batter just before frying.
Makes about 2½ dozen.
FRIED ChEESECAKE SQUARES
1 pint strawberries, hulled and sliced
1 tbsp. sugar
1 pkg. frozen New York style cheesecake
3 eggs, beaten
3 cups graham cracker crumbs
Oil for frying
Fresh mint
In bowl, combine strawberries and sugar; toss to blend. Cover and let stand at
room temperature or in refrigerator until ready to serve (strawberries will create
their own syrup).
Cut frozen cheesecake into 1-inch squares. Place eggs in a bowl and blend in
2 tbsp. water. Place crumbs in a second bowl. Coat squares of cheese cake in
crumbs. Dip into egg mixture and turn to coat all sides. Return to crumbs and coat
evenly. Repeat coating cheesecakes in egg and crumbs. Arrange in single layer on
platter. Cover lightly and return to freezer for several minutes.
Add oil to “MAX” fill in George Forman
® Lean Mean ™ Fryer; heat to 350ºF.
Place about 6 squares in fryer basket and lower into hot oil. Fry about 30 seconds
to 1 minute until golden brown.
Spin on low for 30 seconds.
Drain on paper towels. Serve with strawberries and garnish with fresh mint leaves.
Makes 6 to 8 servings.