Russell Hobbs RHCP 021 Mode D'emploi page 18

1. Preheat oven to 375°F.
2. Use an electric mixer to cream the butter and margarine together until fluffy.
Gradually beat in the brown sugar.
3. Add the molasses and egg and mix well.
4. Sift the flour, baking soda, salt and allspice together. Add half of the flour mixture
to the butter mixture and beat until smooth. Repeat with the rest of the flour
mixture.
5. Fill the Biscuit/Cookie Maker with dough and select Biscuit/Cookie Disc 6 or any
other. Form the cookies on ungreased biscuit/cookie sheets.
6. Bake 10-12 minutes. Remove from biscuit/cookie sheets and cool on wire racks.
Yield: 8 to 9 dozen
Cheese Crackers
1 cup butter, softened
2 cups all-purpose flour
1 teaspoon garlic powder
2 teaspoons sesame seeds
1/4 teaspoon cayenne pepper
dash of salt
dash of pepper
1 pound sharp white cheddar cheese, grated
1. Preheat oven to 375°F.
2. Use an electric mixer to cream the butter until fluffy. Gradually add the flour, garlic
powder, sesame seeds, cayenne pepper, salt and pepper, mixing until well
blended.
3. Add the cheese and mix well.
4. Fill the Biscuit/Cookie Maker with dough and select Biscuit/Cookie Disc10. Form
the cookies on ungreased biscuit/cookie sheets.
5. Bake 12-15 minutes or until golden brown.
Yield: 9 to 10 dozen crackers
Strawberries with Cream Cheese Filling
8 oz. cream cheese, softened
1/3 cup granulated sugar
1/4 cup lemon juice
1-1/2 tablespoons fresh lemon zest
14 to 16 large strawberries
1. Wash strawberries and cut the top open, core center leaving part of the fruit
intact.
2. Use an electric mixer to cream the cream cheese, sugar, lemon juice and lemon
zest until fluffy.
3. Fill the Biscuit/Cookie Maker with the filling and add the Filler Tip.
4. Squeeze cream cheese filling into each strawberry.
5. Sprinkle with powdered sugar and chill until ready to serve.
Yield: 14-16 large strawberries