Hamilton Beach Cookware Cookie Press and Cake Food Decorator User Manual

Cookie Press and  
Cake & Food Decorator  
Important Safeguards . . . . . . . . 2  
Know Your Cookie Press . . . . . . 2  
Operating Instructions . . . . . . . . 4  
Cleaning . . . . . . . . . . . . . . . . . . . 7  
Recipes. . . . . . . . . . . . . . . . . . . . 9  
Customer Service . . . . . . . . . . . 18  
In USA: 1-800-851-8900  
In Canada: 1-800-267-2826  
840113300  
 
Discs and Tips  
Regular Discs  
Use discs with stiff dough to prepare cookies, candies, crackers, etc.  
Diamond  
Ribbon  
Snowman  
Tree  
Heart  
Jewel  
Shell  
Car  
Tulip  
Gingerbread  
Man  
Star  
Sparkler  
Filler Tip  
Use filler tip with thin mixtures to  
fill pastries.  
Decorator Tip  
Use decorator tip with soft dough to  
prepare appetizers, candies, and  
desserts; to fill pasta; and to garnish  
casseroles and desserts.  
3
 
Operating Instructions  
To Assemble and Fill  
BEFORE FIRST USE: Wash all parts (except motor) in hot, sudsy water, rinse,  
and dry thoroughly. Wipe motor with damp cloth and dry thoroughly.  
1. Twist the battery cover counterclock-  
wise and lift it to  
4. Insert the rod into the hollow shaft.  
Then, line up the  
ridges on the inside  
of the barrel with the  
notches on the  
remove. Insert four  
AA alkaline batteries  
into the battery  
compartment (see  
diagram on unit).  
Replace the battery  
cover by placing it  
off-center (to the right)  
and twisting to the left  
until it clicks.  
pusher plate. Slide  
the barrel onto the  
motor. Turn the  
barrel clockwise  
and lock it into  
place.  
5. Fill barrel with desired mixture; press  
food down lightly to  
remove air pockets.  
NOTE: Cookie dough  
must be freshly  
2. Turn the gear on the rod so that  
one or two threads  
can be seen above  
the gear.  
made. Cookie dough  
that has been refrig-  
erated overnight is  
not recommended.  
3. Attach the pusher  
plate to the rod on  
the end that’s near-  
est the gear.  
6. Select desired disc or tip and place  
on filled barrel. Place  
barrel cap on barrel  
and turn clockwise  
to lock into place.  
4
 
7. With barrel pointing up, squeeze  
trigger until mixture  
reaches disc or tip.  
Release trigger.  
To Refill Barrel:  
1. Unit will indicate it is empty by making  
a clicking noise.  
2. Remove barrel cap, disc or tip, and  
Turn cookie press  
over and it is ready  
to use.  
rod/pusher plate.  
3. Follow steps 3–7 on pages 4 and 5.  
To Use Discs  
All Discs except Ribbon Disc  
1. When making  
cookies, mints,  
etc., line up several  
ungreased, uncoated  
(without non-stick  
surface) baking  
sheets on work  
surface.  
5. Space cookies two inches apart,  
mints one inch apart on uncoated  
baking sheet.  
NOTE: Cookie/mint shapes and  
sizes may vary until you develop  
your own rhythm. As with any new  
appliance, practice with the cookie  
press to achieve the best results.  
2. Stand cookie press  
upright on baking  
sheet; hold with  
one hand.  
3. Squeeze trigger  
continuously; touch  
baking sheet with 3  
barrel cap feet for  
each cookie, mint,  
etc.  
4. To make uniform cookies quickly  
and easily, establish a rhythm by  
counting. For example, “one  
thousand one” – touch baking sheet.  
“One thousand two” – lift unit and  
move. “One thousand three” – touch  
baking sheet, etc.  
Alternative method: Squeeze then  
release trigger for each cookie, mint,  
etc.; lift and repeat.  
5
 
Ribbon Disc  
1. To make cookies, crackers, etc., line  
up several ungreased, uncoated bak-  
ing sheets on work surface.  
• Two-thirds of the way down each  
strip, release trigger but continue to  
move unit.  
2. Hold cookie press at a 45 degree  
• Touch dough with finger or rubber  
spatula to break flow of dough.  
Move unit to start next strip.  
angle to baking sheet.  
3. Squeeze trigger continuously.  
4. When baked. remove cookies,  
crackers, etc. from baking sheet.  
Place on cooling rack.  
• When dough starts to come  
through the disc, move the unit to  
form a 3-inch strip.  
To Use Decorator Tip  
Mounds: Using a circular  
motion, make mounds of the  
desired size and height.  
Uses: Appetizers, vegeta-  
bles, desserts, garnishes,  
candies, etc.  
Rosettes: Gradually lift unit  
straight up until mixture is  
desired shape and height.  
Uses: Garnishes, appetizers,  
candies, etc.  
Zigzag lines: Make a series  
of small “S” movements to  
desired width. Uses:  
Appetizers, borders,  
garnishes, etc.  
Strips: Move unit in a  
straight line until mixture is  
desired length. Uses:  
Desserts, borders, cookies,  
pasta. Moving the unit faster  
produces a thin strip;  
moving it slower produces  
a wide strip.  
To Use Filler Tip  
Use the filler tip to fill foods such as  
donuts, cream puffs, and éclairs.  
4. Holding food in one hand, insert filler  
tip into one side of food. Squeeze  
trigger for several seconds, then  
release. Remove tip from food.  
1. Arrange foods to be filled on baking  
sheet.  
2. Assemble and fill cookie press with  
filling mixture.  
3. Hold unit parallel to work surface.  
6
 
Operating Tips and Tricks  
1. Ingredients (onion, green pepper,  
meat, tuna, seafood, cheese, nuts,  
hard cooked eggs, cereal, oatmeal,  
chocolate chips, raisins, etc.) must  
be very finely chopped, minced, or  
grated before being added to dough  
or mixtures.  
2. Packaged ingredients (chopped  
nuts, shredded cheese, grated  
coconut, etc.) must be very finely  
chopped or grated again before  
using.  
9. The cookie press may be operated  
when barrel is partially filled.  
10. Once dough or mixtures have been  
loaded into barrel, they should be  
used immediately.  
11. Discs may be changed at any time  
whole the barrel is loaded by simply  
removing the barrel cap. Do not  
touch trigger while changing discs.  
12. The number of cookies, crackers,  
mints, etc. made from one recipe  
will depend on the size of the  
cookies, crackers, etc. pressed.  
The faster you move the unit, the  
smaller the cookies.  
3. Measure flower by lightly spooning  
it into measuring cups, then leveling  
it off with a straight-edge knife.  
4. Sift brown sugar and powdered  
sugar before measuring to remove  
lumps and ensure a smooth dough.  
13. When using the decorator tip,  
release the trigger before you finish  
making the desired shape, but con-  
tinue to move the unit.  
14. Stop the flow of dough or mixture  
from the decorator tip by quickly  
pushing the decorator tip in and out  
of the food one time.  
5. Dough and mixtures should be  
pliable before use to extrude easily.  
6. If cookie dough is sticky, refrigerate  
10-15 minutes before using.  
7. Spoon soft mixture into barrel and  
press food down lightly.  
15. For best results, use baking sheets  
that do not have a non-stick surface  
(uncoated).  
8. Shape stiff dough into small balls,  
drop into barrel and press dough  
down lightly to eliminate large air  
pockets.  
Cleaning  
1. Disassemble and wash all parts  
except motor in hot, soapy water.  
Rinse and dry thoroughly.  
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.  
• Do NOT wash in an automatic  
dishwasher.  
• Use a bottle brush to clean the  
inside of the barrel.  
2. Remove batteries. Wipe motor  
with a damp cloth or sponge.  
Dry thoroughly.  
7
 
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?  
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.  
Approximately 4 dozen cookies can  
be made, depending on the disc and  
how fast you move the cookie press.  
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).  
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?  
8. Why does the cookie press run  
backwards?  
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.  
The batteries are inserted incorrectly.  
See step 1 on page 4 and the  
diagram inside the battery  
compartment for correct  
battery placement.  
8
 
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.  
• 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.  
Crabmeat Canapes  
1 can (6 oz.) crabmeat, drained  
1 8 oz. package cream cheese, softened  
2 tablespoons toasted almonds,  
very finely chopped  
2 teaspoons Worcestershire sauce  
Canape bases (crackers, cucumber  
slices, etc.)  
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  
14 teaspoon salt  
12 large eggs, hard-cooked  
6 tablespoons mayonnaise  
1 tablespoon sugar  
18 teaspoon pepper  
12 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
 
Cheddar Crackers  
212 cups all purpose flour  
1 tablespoon salt  
12 cup butter or margarine, softened  
12 cup vegetable shortening  
1 pound sharp cheddar cheese,  
finely grated  
1 tablespoon dry mustard  
18 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  
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 cream cheese until fluffy; 12 oz.  
fills barrel. Use decorator tip.  
• 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  
12 teaspoon salt  
1 package (12 oz.) jumbo shell  
pasta (about 30), cooked  
12 teaspoon pepper  
12 teaspoon basil  
2 containers (15 oz. each) ricotta cheese  
1 package (8 oz.) mozzarella cheese,  
finely shredded  
14 teaspoon garlic powder  
1 jar (31-34 oz.) spaghetti sauce  
Grated Parmesan cheese  
12 cup grated Parmesan cheese  
2 eggs, slightly beaten  
Combine ricotta, mozzarella, and Parmesan cheese, eggs, salt, pepper, basil, and  
garlic powder in a large mixing bowl. Mix until well blended. Assemble and fill  
cookie press with cheese mixture; use decorator tip. Fill shells. Pour thin layer of  
spaghetti sauce into a 13 x 9 inch baking pan. Arrange filled shells in a single layer  
over sauce. Top with remaining sauce. Sprinkle with Parmesan cheese. Bake at  
350°F for 30-40 minutes.  
Makes 30 shells (10 servings)  
10  
 
Chicken Manicotti  
8 manicotti tubes, cooked  
2 eggs, slightly beaten  
1 teaspoon salt  
14 cup butter or margarine  
12 pound mushrooms, sliced  
2 cups cooked chicken, finely chopped  
12 cup parsley, finely minced  
12 cup fresh white bread crumbs  
14 cup onion, finely chopped  
1 teaspoon thyme  
1 teaspoon Worcestershire sauce  
18 teaspoon pepper  
3 cups tomato sauce  
Grated Parmesan cheese  
Place butter in large fry pan; melt over medium heat. Add mushrooms, saute 5  
minutes. Place in food processor or blender; process until smooth. Combine  
mushrooms, chicken, parsley, bread crumbs, onion, eggs, salt, thyme,  
Worcestershire sauce and pepper in large mixing bowl. Mix until well blended.  
Assemble and fill cookie press with mixture; use decorator tip. Insert tip into one  
end of manicotti tube; squeeze trigger several times; at same time pull unit back  
out of manicotti tube. When one end of manicotti tube is filled, turn tube around  
and fill other end. Pour thin layer of tomato sauce into 13 x 9 inch baking pan.  
Arrange filled manicotti tubes in single layer over sauce. Top with remaining  
sauce. Sprinkle with Parmesan cheese. Bake at 350°F for 30-40 minutes.  
Makes 8 manicotti (4 servings)  
Twice-Baked Potatoes  
8 medium (6-8 oz. each) Russet  
potatoes, washed and dried  
14 cup butter or margarine  
1 teaspoon salt  
18 teaspoon pepper  
14-12 cup milk  
Prick potato skins with fork. Bake at 425°F for 60 minutes or until fork tender.  
With sharp knife, slice lengthwise to remove top fourth from each potato. Use  
spoon to carefully scoop out potatoes to form 6 shells, set aside. Scrape potato  
from top quarter, then discard top. Place shells on ungreased baking sheet.  
Place potatoes, butter, salt, and pepper in large mixing bowl. Beat until fluffy on  
high speed. Add 14 cup milk, beating until smooth. If potatoes ar too stiff, add  
remaining 14 cup milk. Mixture should be smooth. Assemble and fill cookie press  
with potato mixture; use decorator tip. To fill shells, hold until above potato shell;  
squeeze trigger continuously while moving the unit around shell to fill. Repeat with  
remaining shells. Sprinkle potatoes with paprika. Bake at 425°F for 10-12 minutes  
or until tops are golden.  
Makes 6 potatoes (6 servings).  
Variations:  
Bacon/Onion: Add 4 oz. bacon, cooked, drained and finely crumbled;  
1 tablespoon onions finely minced.  
Cheese: Add 4 oz. sharp Cheddar cheese, finely grated; 14 cup parsley,  
finely chopped or 1 tablespoon caraway seeds.  
Sour Cream/Chives: Substitute 1/2 cup sour cream for butter and milk;  
add 2 tablespoons finely chopped chives.  
11  
 
Cookies  
Helpful Hints  
• Decorate cookies before baking  
by brushing them with slightly  
beaten egg white and adding one  
of the following:  
2. Brushing tops with sugar glaze  
then sprinkling with chopped nuts,  
coconut, decorative candy bits,  
etc.  
1. Sprinkle with white or colored  
granulated sugar.  
3. Rolling warm cookies in powdered  
sugar.  
2. Place a nut or chocolate chip on  
center of cookie.  
3. Decorate with small pieces of  
candied fruit, chopped nuts,  
coconut or chocolate sprinkles.  
When using this egg white glaze, you  
may need to increase baking time  
about 1 minute.  
4. Dipping half of cookie in melted  
semi-sweet chocolate then sprin-  
kling with ground nuts.  
5. Brushing with thin glaze. Combine  
1 cup powdered sugar, 4-5 tea-  
spoons hot milk, and 1/2 teaspoon  
vanilla. Mix well.  
• Make sandwich cookies. Assemble  
and fill cookie press with desired  
frosting; use decorator tip. Make a  
small rosette in center of half of the  
cookie and press together gently.  
• Decorate cookies after baking by:  
1. Placing a small amount of jam or  
color frosting on top.  
Basic Spritz Cookies  
12 cup butter or margarine, softened  
12 cup vegetable shortening  
34 cup granulated sugar  
1 large egg  
2 teaspoons vanilla  
2 cups all-purpose flour  
14 teaspoon baking powder  
14 teaspoon salt  
Place butter and shortening in large mixing bowl. Cream together on medium high  
speed. Add sugar gradually. Beat until light and fluffy, about 5 minutes. Add egg  
and vanilla; mix well using medium speed. Combine flour, baking powder and salt  
in separate bowl. Add to butter/sugar mixture in three (3) addition. Dough will be  
stiff. Assemble and fill cookie press with dough; using desired disc. Press cookies  
on ungreased, uncoated baking sheet. Bake at 375°F 10-12 minutes or until lightly  
brown around the edges. Do not overbake.  
Makes 6-7 dozen cookies.  
Variations:  
This recipe may varied in flavor and color by using different spices and/or extracts,  
or by adding food coloring to the dough in Step 3. The following variations will  
give you a good start.  
Orange: Substitute 2 tablespoons orange extract for the vanilla; add 1 tablespoon  
finely grated orange peel.  
Raspberry-Nut: Substitute 112 teaspoons coconut extract for the vanilla;  
2 tablespoons seedless red raspberry jam. Sprinkle with chopped nuts  
before baking.  
12  
 
Gingerbread Cookies  
12 cup brown sugar  
12 cup shortening  
1 teaspoon ginger  
12 teaspoon baking soda  
12 teaspoon ground cloves  
12 teaspoon nutmeg  
14 teaspoon mace  
14 cup light molasses  
1 egg  
2 cups all-purpose flour  
112 teaspoons cinnamon  
1 teaspoon baking powder  
18 teaspoon salt  
Place brown sugar and shortening in large mixing bowl. Beat on medium speed  
until thoroughly creamed. Add molasses and egg to sugar/shortening mixture,  
beat until well blended. Combine flour, cinnamon, baking soda, baking powder,  
ginger, cloves, nutmeg, mace, and salt in a separate bowl. Gradually add flour  
mixture to sugar/shortening mixture, beat until thoroughly blended. Assemble and  
fill cookie press with dough. Use gingerbread man disc. Press cookies on  
ungreased, uncoated baking sheet. Bake at 350°F for 10-12 minutes.  
Makes 5-6 dozen cookies.  
Applesauce Cookies  
12 cup butter or margarine, softened  
12 cup granulated sugar  
1 cup brown sugar, firmly packed  
1 large egg  
312 cups all-purpose flour  
1 teaspoon baking soda  
1 teaspoon cinnamon  
112 teaspoons pumpkin pie spice  
12 teaspoon salt  
1 cup unsweetened applesauce  
12 cup wheat germ  
Place butter in large mixing bowl and cream thoroughly on medium high speed.  
Add sugars gradually. Beat until light and fluffy. Add egg, applesauce, and wheat  
germ. mix well using medium speed. Combine flour, baking soda, cinnamon,  
pumpkin pie spice, and salt in a separate bowl. Add to applesauce mixture in  
three (3) additions; mixing well after each addition. Dough will be soft. Assemble  
and fill cookie press with dough; using decorator tip. Make 112 inch mounds,  
2 inches apart on ungreased, uncoated baking sheet. Bake at 400°F for 9-11  
minutes or until lightly browned around the edges. Do not overbake. Brush with  
a thin glaze.  
Makes 6-7 dozen cookies.  
13  
 
Sugar & Spice  
12 cup butter or margarine, softened  
12 cup shortening  
34 cup sugar  
1 teaspoons baking powder  
4 cups flour  
12 teaspoon cinnamon  
12 teaspoon nutmeg  
14 teaspoon allspice  
18 teaspoon ground cloves  
Pinch of salt  
34 cup brown sugar  
3 eggs  
1 teaspoon vanilla  
3 tablespoons milk  
Place butter, shortening, and sugars in large mixing bowl. Cream together until  
fluffy. Add eggs, vanilla, and milk. Beat until mixed. Combine baking powder, flour,  
cinnamon, nutmeg, allspice, cloves, and salt. Gradually add to better/sugar mix-  
ture. Beat until mixed. Assemble and fill cookie press with dough; use selected  
discs. Press cookies on ungreased, uncoated baking sheet. Bake at 325°F for 12  
to 15 minutes.  
Makes 10 dozen cookies.  
Desserts  
Helpful Hints  
• For a festive touch, garnish desserts,  
such as sheet cakes, cold souffles,  
tortes, cream pies, puddings,  
shortcakes, gelatin, cobblers,  
fruit cups, etc., with sweetened  
whipped cream.  
when used to decorate desserts, such  
as carrot cake. Whip cream cheese  
until fluffy; add sugar;  
12 oz. fills barrel.  
• Mints make attractive cake  
decorations.  
• Sweetened whipped cream cheese  
rosettes and borders are attractive  
• Use the above ideas as guides  
when creating your own garnishes.  
Frozen Yogurt Pie  
2 containers (8 oz. each) vanilla yogurt  
1 container (8 oz.) whipped topping  
1 8-inch graham cracker or cookie  
pie crust  
Place yogurt in large mixing bowl. Lightly fold in whipped topping. Assemble and  
fill cookie press with yogurt mixture; use decorator tip. Spoon remaining yogurt  
mixture into pie crust; make surface smooth. Decorate pie using cookie press.  
Freeze until firm. Remove pie from freezer 10-15 minutes before serving.  
Makes 1 pie (8 servings).  
Variations:  
Berry: Substitute strawberry, raspberry, or other berry yogurt for vanilla yogurt.  
Lemon: Substitute lemon yogurt for vanilla yogurt; add 1 tablespoon finely grated  
lemon peel to yogurt.  
14  
 
Cream Puffs  
1 cup water  
1 cup all-purpose flour  
4 large eggs  
12 cup butter or margarine  
14 teaspoon salt  
Place water, butter, and salt in medium saucepan; bring to boil; remove from heat.  
Stir in flour all at once. Beat well until mixture leaves the sides of the pan. Cool 1  
minute. Add eggs, one at a time, beating well after each addition. Mixture should  
be smooth and glossy. Assemble and fill cookie press with cream puff mixture;  
use decorator tip. Make 1 1/2 inch mounds, 2 inches apart on greased baking  
sheet. Bake at 450°F for 15 minutes. Reduce to 350°F and continue to bake for 30  
minutes or until puffs are golden brown with dry, rigid sides. Make a slit in the side  
of puff with a small sharp knife. Cool on wire rack. Fill centers per directions.  
Makes 12 large cream puffs.  
Cream Puff Variation:  
Miniature Cream Puffs:  
Make 1-inch mounds, 2 inches apart, on greased baking sheet. Bake at 450°F for  
15 minutes; reduce to 350°F and continue baking 10 minutes or until puffs are  
golden brown with dry, rigid sides. Fill centers with vanilla cream or cut tops off  
and fill with meat, cheese or seafood fillings.  
Makes 42 miniature cream puffs.  
Eclairs  
Prepare cream puff mixture. Using decorator tip, make 3-inch long strips, 2 inches  
apart, on greased baking sheet. Bake at 450°F for 15 minutes; reduce to 350°F  
and continue baking for 30 minutes or until eclairs are golden brown with dry, rigid  
sides. Make a slit in the side of each eclair with a small, sharp knife. Cool on wire  
rack. Fill centers. Spread tops with chocolate or vanilla frosting.  
Makes 12-15 eclairs.  
Vanilla Cream  
1 cup sugar  
4 egg yolks, slightly beaten  
14 cup butter or margarine  
1 tablespoon vanilla  
6 tablespoons all-purpose flour  
14 teaspoon salt  
112 cups milk  
12 cup heavy cream, whipped  
Combine sugar, flour and salt in medium saucepan. Stir in milk. Cook, stirring  
constantly, over low heat until mixture thickens (about 5 minutes). Add egg yolks  
and cook, stirring constantly, 3 minutes. Do not allow to boil. Remove from heat,  
stir in butter and vanilla. Chill. Fold in whipped cream. Assemble and fill cookie  
press with vanilla cream; use filler tip. Fill cream puffs, miniature puffs or eclairs.  
Makes 3 cups vanilla cream; fills about 12 medium puffs or eclairs, or about  
36 miniature puffs.  
15  
 
Candy  
Helpful Hints  
• Flavors may be varied by substituting • Chocolate Kisses may be held  
any liqueur, cordial or extract.  
several weeks by storing in covered  
plastic containers. Place waxed paper  
on bottom of container; arrange  
single layer of candies in container;  
cover with another sheet of waxed  
paper. Repeat until container is filled.  
Store in cool, dry place. Do not  
refrigerate.  
• Vary mint colors by using different  
foods colors. For example: Pink: 2-3  
drops red. Pale Yellow: 4-5 drops  
yellow.  
Chocolate Kisses  
1 package (12 oz.) semisweet chocolate 1 can (14 oz.) sweetened  
pieces  
condensed milk  
Crystallized lilacs (optional)  
14 cup almond flavored liqueur  
18 teaspoon salt  
Melt chocolate pieces in double boiler. Remove from heat. Stir in liqueur, salt and  
sweetened condensed milk in one addition. Beat until smooth; cover with plastic  
wrap. Let stand at room temperature overnight. Assemble and fill cookie press  
with chocolate mixture; use decorator tip. On waxed-paper-lined baking sheet,  
make mounds 1 inch in diameter and 3/4 inch in height. Top with crystallized  
lilacs, if desired. Allow to stand several hours or overnight, until Kisses can be  
easily removed from baking sheets with spatula.  
Makes 7 dozen Kisses.  
Variations:  
Chocolate stars: Make rosettes instead of mounds.  
Mints  
1 package (3 oz.) cream cheese,  
softened  
1 tablespoon light corn syrup  
12 teaspoon peppermint extract  
1-2 drops green food color  
3-4 cups powdered sugar  
Place cream cheese, corn syrup, extract and food color in large mixing bowl.  
Cream thoroughly on medium high speed. Add sugar gradually. Beat until thor-  
oughly mixed. Dough will be smooth. Form into a ball. Assemble and fill cookie  
press with mint dough; use desired disc. Make mints on ungreased, uncoated  
baking sheet. Allow mints to “firm up” (about 20-30 minutes) before attempting  
to arrange on plate or to serve.  
Makes 5-6 dozen mints.  
16  
 
Frostings  
Orange Frosting  
12 cup butter or margarine, softened  
4 cups sifted powdered sugar  
2 tablespoons sour cream  
18 teaspoon salt  
2 tablespoons freshly grated orange  
peel  
1 tablespoon orange juice  
Place butter in large mixing bowl. Cream thoroughly on medium high speed. Add  
sugar, sour cream, orange peel, orange juice and salt. Beat until smooth and  
creamy. NOTE: Add extra orange juice, if frosting is to stiff. Assemble and fill  
cookie press; use decorator tip.  
Makes 3 cups frosting.  
Variations:  
Chocolate: Increase powdered sugar to 412 cups and sour cream to 6 table-  
spoons. Add three (3) 1 oz. squares unsweetened chocolate, melted. Omit orange  
peel and juice.  
Professional Frosting  
2 teaspoons vanilla  
Food color (optional)  
2 cups solid vegetable shortening  
12 cup milk  
2 pounds powdered sugar  
Place vegetable shortening in large mixing bowl. Beat on high speed 3 minutes  
until creamy. Add milk; beat on low speed, until well blended. Gradually add  
powdered sugar. Beat on high speed 1 minute.Add vanilla and food color. Beat  
on high speed 1 minute, until light and fluffy. Assemble and fill cookie press  
with frosting; use decorator tip.  
Makes 5 cups frosting.  
Convenience Foods  
Helpful Hints  
• To save time, use one of the many  
prepared cheese or meat spreads  
when making appetizers.  
• Create a professional-looking cake in  
minutes by decorating any cake with  
ready-made frosting.  
• Defrost whipped topping in refrigera-  
tor; 3-4 ounces of topping fills barrel.  
Use to decorate a wide variety of  
desserts.  
• Make quick sugar cookies in fun  
shapes by using “commercially  
prepared” refrigerated dough or  
sugar cookie mixes (omit water).  
• Fill donuts with seedless jelly or  
vanilla cream for a special breakfast  
treat. Use filler tip.  
17  
 
Customer Service  
If you have a question about your cookie press, call our toll-free customer  
service number. Before calling, please note the model and type numbers and fill in  
that information below. These numbers can be found on the base of the motor,  
around the shaft. This information will help us answer your question much  
more quickly.  
MODEL: ______________ TYPE: ________________  
LIMITED WARRANTY  
This product is warranted to be free from defects in material and workmanship for a period  
of two (2) years for Hamilton Beach Portfolio products or one (1) year for Hamilton Beach  
products from the date of original purchase, except as noted below. During this period, we  
will repair or replace this product, at our option, at no cost. THE FOREGOING WARRANTY  
IS IN LIEU OF ANY OTHER WARRANTY, WHETHER EXPRESS OR IMPLIED, WRITTEN  
OR ORAL INCLUDING ANY WARRANTY OF MERCHANTABILITY OR FITNESS FOR A  
PARTICULAR PURPOSE. ANY LIABILITY IS EXPRESSLY LIMITED TO AN AMOUNT  
EQUAL TO THE PURCHASE PRICE PAID, AND ALL CLAIMS FOR SPECIAL, INCIDENTAL  
AND CONSEQUENTIAL DAMAGES ARE HEREBY EXCLUDED. There is no warranty with  
respect to the following, which may be supplied with this product: glass parts, glass  
containers, cutter/strainer, blades, and/or agitators. This warranty extends only to the  
original consumer purchaser and does not cover a defect resulting from abuse, misuse,  
neglect, use for commercial purposes, or any use not in conformity with the printed  
directions. This warranty gives you specific legal rights, and you may also have other legal  
rights which vary from state to state, or province to province. Some states or provinces do  
not allow limitations on implied warranties or special, incidental or consequential damages,  
so the foregoing limitations may not apply to you.  
If you have a claim under this warranty, DO NOT RETURN THE APPLIANCE TO THE  
STORE! Please call our CUSTOMER SERVICE NUMBER. (For faster service please have  
model, series, and type numbers ready for operator to assist you.)  
CUSTOMER SERVICE NUMBERS  
In the U.S. 1-800-851-8900  
In Canada 1-800-267-2826  
KEEP THESE NUMBERS FOR FUTURE REFERENCE!  
HAMILTON BEACH PROCTOR-SILEX,INC.  
PROCTOR-SILEX CANADA,INC.  
Picton, Ontario K0K 2T0  
263 Yadkin Road Southern Pines, North Carolina 28387  
840113300  
3/03  
18  
 

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