Russell Hobbs RHCP 021 Mode D'emploi page 20

5. Bake for 12-15 minutes.
6. Let cool for 10 minutes and serve.
Yield: 15 desserts
Deviled Eggs
12 hard -boiled eggs
1/2 cup mayonnaise
1 teaspoon prepared mustard
1 teaspoon vinegar
salt to taste
pepper to taste
paprika (optional) to taste
1. Halve hard-boiled eggs lengthwise and remove yolks.
2. Place yolks in a bowl and mash with a fork.
3. Add mayonnaise, mustard and vinegar and mix thoroughly until smooth.
4. Salt and pepper to taste.
5. Fill Biscuit/Cookie Maker Tube with egg yolk mixture and add Filler Tip.
6. Fill the egg white halves with filling and sprinkle with paprika.
7. Chill until ready to serve.
Yield: 24 halves
Butterscotch Meringue Kisses
2 egg whites
1/8 teaspoon cream of tartar
1/8 teaspoon salt
1/2 cups sugar
1/3 cup crushed butterscotch candy pieces
1. Preheat oven to 225°F
2. Beat the egg whites with the cream of tartar and salt in a mixing bowl until soft
peaks form.
3. Add the sugar gradually, beating for 5 minutes or until stiff and glossy peaks form.
4. Fill the Biscuit/Cookie Maker Tube with filling and add Filling Tube.
5. Dispense in a vertical motion creating small mounds on biscuit/cookie sheet
covered with parchment paper.
6. Sprinkle with crushed candy pieces.
7. Bake for 1-1/2 hours. Turn off the oven and open the oven door.
8. Let stand in oven until completely cool. Remove from the biscuit/cookie sheet and
store in an airtight container.
Yield: 18-24 meringue kisses