Russell Hobbs RHCP 021 Mode D'emploi page 21

Filled cupcakes
24 prepared cupcakes
1 (10 or 12-oz. jar) 100% canned dessert fruit, chilled for 2 hours
or
1(12-oz.) container cake frosting
1. Fill Biscuit/Cookie Maker Tube with simply fruit or frosting and attach Filler Tip.
2. Insert tip of Filler Tip through the top down to the center of the cupcake.
3. Press the Button and count to 2. The cupcake will expand in size and the filling
will be extruded into the center of the cupcake. Leave the Filler Tip in the cupcake
for 15 seconds and then slowly remove excess filling on top of cupcakes as you
remove.
4. Sprinkle with powdered sugar before serving.
Cannoli Shells with Filling Cannoli Shells
2-1/2 cups all-purpose flour
2/3 cup shortening
1 large egg
3 oz. white wine
3 tablespoons sugar
pinch of salt
glaze for shells
1 egg white
1. Preheat cooking oil to fry cannolis over medium high heat.
2. With electric mixer, combine flour and shortening.
3. Add egg, wine, sugar and salt, mixing until a loose dough ball is formed.
4. Roll dough flat until1/4-inch thick.
5. Cut into 3 inch squares
6. Wrap dough around each cannoli shell form.
7. Brush egg white glaze on outside of cannoli dough.
8. Fry each cannoli shell for 2-3 minutes or until golden brown. Remove from heat
and allow to cool slightly before removing from form.
9. Repeat for remaining cannoli shells. Allow to cool thoroughly before filling.
Filling
1 lb ricotta chees
1-1/2 teaspoons vanilla
1 cup powdered sugar
1/4 teaspoon lemon juice
1. Place ricotta cheese into a strainer or colander and drain off excess liquid.
2. Use an electric mixer to cream the ricotta cheese, vanilla, powdered sugar and
lemon juice together.
3. Fill the Biscuit/Cookie Maker Tube with filling and add the Filler Tip. Fill the cooled
cannoli shells right before serving and dust with powdered sugar.
NOTE: If shells are filled too far in advance, they will become soggy.
Yield: 12 to 14 cannolis