Évaluations - 3, GPA: 3.7
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Facilité d'utilisation
3. Do not immerse motor in water. Do not disassemble of attempt to lubricate the motor. 4. It is recommended that the cookie press be stored with the batteries removed. 7 840113300 Ev04.qxd 4/8/03 9:47 AM Page 8 Questions & Answers 1. How long will the batteries last? A set of 4 alkaline batteries will last through 35 to 40 regular barrels of stiff dough. 2. How many cookies will one barrel make? Approximately 4 dozen cookies can be made, depending on the disc and how fast you move the cookie press. 3. Can you use regular AA batteries in the cookie press instead of alkaline batteries? Regular batteries will not provide as much power and will not last as long as alkaline batteries. 4. Why won’t cookies and mints cut off properly? The dough must be the right consistency – stiff and pliable – not crumbly or very soft. Also, the 3 barrel cap feet must touch the baking sheet in order to form a cookie or mint. As the unit is lifted from the cookie sheet, the flow of dough is cut, forming a cookie or mint. Be sure to use uncoated, ungreased baking sheets. 5. Can you decorate a cake with the cookie press? The cookie press can be used to make attractive borders, edges, and garnishes on cakes and many other desserts. Stiff icings/frostings work best. 6. Can you use the cookie press when the barrel is not full? Yes. Be sure to follow the assembly and filling instructions on page 4 and 5. 7. Why won’t the cookie press push the dough when the barrel is full? The gear must be turned so that 1–2 threads are showing on the rod (see step 2 on page 4). 8. Why does the cookie press run backwards? The batteries are inserted incorrectly. See step 1 on page 4 and the diagram inside the battery compartment for correct battery placement. 8 840113300 Ev04.qxd 4/8/03 9:47 AM Page 9 Recipes Appetizers Helpful Hints • Vary garnishes using: sprigs of parsley, fresh dill weed, and watercress; pimento or olive slivers; chopped chives or nuts. • Use vegetables, crackers, fried potato skins, etc. as bases for canapes. Crabmeat Canapes • The following recipes are only a starting point for the wide variety of appetizers that can be prepared. Use these ideas as a guide when creating your own variations. 1 can (6 oz.) crabmeat, drained 2 teaspoons Worcestershire sauce1 8 oz. package cream cheese, softened Canape bases (crackers, cucumber2 tablespoons toasted almonds, slices, etc.) very finely chopped 2 teaspoons green onions, very finely chopped Place crabmeat, cream cheese, almonds, onions, and Worcestershire sauce in food processor or blender. Process until mixture is smooth. Assemble and fill cookie press with mixture. Using the decorator tip, make mounds, rosettes, zigzags, or lines on canape bases. Garnish as desired. Makes 7–8 dozen canapes. * Cooked lobster, shrimp, or tuna may be substituted for crabmeat. Deviled Eggs 12 large eggs, hard-cooked 6 tablespoons mayonnaise 1 tablespoon sugar 1.4 teaspoon salt 1.8 teaspoon pepper 1.2 tablespoon prepared spicy brown mustard Cut eggs in half lengthwise. Remove yolks and place in food processor. Process until finely chopped. Add mayonnaise, sugar, mustard, salt, and pepper. Process until smooth. Arrange egg whites on serving plate or tray. Blot tops of eggs with paper towel to remove any excess moisture. Assemble and fill cookie press with yolk mixture. Using decorator tip, fill egg whites with mixture. Garnish as desired. Makes 24 deviled eggs. 9 840113300 Ev04.qxd 4/8/03 9:47 AM Page 10 Cheddar Crackers 121 .2 cup butter or margarine, softened .2 cups all purpose flour 1.2 cup vegetable shortening 1 tablespoon salt 1 pound sharp cheddar cheese, 1 tablespoon dry mustard finely grated 1.8 teaspoon cayenne pepper Place butter and shortening in large mixing bowl. Cream together on medium high speed. Add cheese and mix well using medium speed. Combine flour, salt, mustard, and cayenne in separate bowl. Add to the cheese mixture in three (3) additions, mixing well after each addition. Use low speed. Assemble and fill cookie press with dough; use ribbon disc. Make 3 inch ribbons on greased, uncoated baking sheet. Bake at 350°F for 10-12 minutes, or until edges are just starting to turn brown. Carefully remove from baking sheet. Cool on wire rack. Sprinkle with paprika if desired. Makes 8-9 dozen crackers. Entrees Helpful Hints • Mashed potatoes make attractive borders or toppings for meat, seafood, or vegetable casseroles; stews; or shepherd’s pie. Prepare mashed potatoes as usual, making sure they have a smooth thick consistency. Two cups will fill barrel. Use decorator tip. • Butter rosettes are an elegant addition to dinner parties and buffets. They also add an artistic touch to Three Cheese Stuffed Shells pancakes and waffles at a festive brunch. • Use whipped butter or margarine directly from the refrigerator; 8 oz. will fill barrel. Refrigerate or freeze rosettes until serving. • Cream cheese rosettes are an attractive replacement for butter on baked potatoes and other vegetables. • Whip crea...