Cuizimate RBSCAKEPOP, Инструкция по эксплуатации

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7. ½ teaspoon baking powder
8. ¼ teaspoon baking soda
9. Dash salt
10. 3 tablespoons milk
11. 1 tablespoon lemon juice
12. Glaze or coating of choice
Directions
1. Beat together butter and sugar until
light and creamy. Beat in lemon zest,
egg and lemon extract.
2. Combine flour, baking powder,
baking soda and salt. Combine milk
and lemon juice.
3. Alternately blend in flour mixture
and milk mixture into butter mixture,
beginning and ending with the flour
mixture.
4. Fill each cooking reservoir with
about 1 tablespoon of batter.
5. Bake 4 to 5 minutes or until a
toothpick inserted into a cake pop
comes out clean.
6. Allow to cool and glaze or coat, as
desired.
Makes about 2½ dozen cake pops
Tip:
Lemon cake pops taste great
when coated with a lemon flavored
frosting dip made from lemon frosting
and vanilla chips.
French Breakfast Puffs
Ingredients
1. ½ cup sugar
2. ½ cup shortening
3. 1 egg
4. 1½ cups all-purpose flour
5. 1½ teaspoons baking powder
6. ½ teaspoon salt
7. ¼ teaspoon nutmeg
8. ½ cup milk
9. 6 tablespoons butter, melted
Cinnamon-Sugar Topping
1. ¾ cup sugar
2. 1½ teaspoons cinnamon
Directions
1. Beat together sugar and shortening
in mixing bowl until light and fluffy.
Beat in egg.
2. Stir together flour, baking powder,
salt and nutmeg. Beat in eggs and
vanilla.
3. Alternately blend in flour mixture
and milk into shortening mixture,
beginning and ending with the flour
mixture.
4. Fill each cooking reservoir with
about 1 tablespoon of batter.
5. Bake 4 to 5 minutes or until a
toothpick inserted into puffs comes
out clean.
6. For cinnamon-sugar topping,
combine cinnamon and sugar in
small bowl.
7. Immediately roll hot puffs in melted
butter, then in cinnamon-sugar mixture.
Makes about 2½ dozen puffs
Tip:
If preferred, rather than rolling
the puffs in melted butter then the cin-
namon-sugar topping, allow to cool
then dip in a vanilla glaze (recipe on
page 23-24).
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