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77
This recipe is ideal for using
the Dual Cycle Mode.
This recipe is ideal for
using the Auto Cook Mode.
78
This recipe is ideal for using
the Dual Cycle Mode.
This recipe is ideal for
using the Auto Cook Mode.
Desserts
Chocolate Hazelnut Polenta Cake
Butter, as needed to grease the stoneware
4 ounces semi-sweet chocolate, melted
2 ounces semi-sweet chocolate, chopped into
1
/
4
-inch pieces
4 tablespoons butter, melted
3
/
4
cup sugar
2 eggs
1/3 cup milk
1 teaspoon vanilla
3
/
4
cup cornmeal
1
/
4
cup flour
1 teaspoon baking powder
1
/
2
teaspoon baking soda
1 teaspoon cinnamon
1
/
2
teaspoon orange peel, finely minced
1
/
4
cup hazelnuts, finely chopped
Dash of salt
1. Butter and flour bottom and 3 lowest side inches of stoneware, shaking
out any excess flour.
2. In a small sauce pan, melt together 4 ounces of chocolate and butter.
Transfer to mixing bowl.
3. Combine sugar, eggs, and vanilla; beat until fluffy. Add to chocolate and
blend.
4. In a separate bowl, combine cornmeal, flour, baking powder, baking
soda, cinnamon, orange peel, hazelnuts and salt. Mix to blend.
5. Add milk and cornmeal mixture alternately to chocolate until fully
incorporated.
6. Fold in chocolate chunks.
7. Pour into stoneware, cover, and cook on HIGH for 2
1
/
2
hours, until cake
sets but is still moist in the center.
8. Let cool and serve with ice cream or whipped cream.
Serves 6-8
Desserts
Apple Butter
4 quarts peeled, thin-sliced McIntosh apples
4 cups granulated white sugar
1 teaspoon ground cinnamon
1
/
4
teaspoon ground cloves
1
/
4
teaspoon salt
1. Stir all ingredients in stoneware. Cover; cook on HIGH for 1 hour and
then on LOW for 7 hours, or until the apple butter is thick and brown.
Stir occasionally throughout the day.
2. Apple butter will thicken as it cools. Spoon into sterilized pint jars and
seal. If sealed, will keep for up to 1 year.
6 QT Smart-Set 08EM1.indd Sec1:77-Sec1:786 QT Smart-Set 08EM1.indd Sec1:77-Sec1:78 4/17/08 6:21:25 PM4/17/08 6:21:25 PM