Deni 4650 Instructions Manual page 8

Cookie Press
BAKED STUFFED POTATOES
Ingredients:
6 medium baking potatoes, washed and dried
/ /
1 stick ( 1 cup) butter
2 4
/
1 cup light cream or half and half
2
1 cup cheddar cheese, finely shredded
1 tsp. hot pepper flakes
Salt and pepper
Method:
1. Prick potato skins and bake in an oven or microwave
until fork tender.
2. With sharp knife, carefully slice off top quarter of each
hot potato. Scoop out each potato to form a shell.
Places shells in an oven-proof shallow dish.
3. Combine the potatoes (including the potato cut from
the tops), butter and milk into a large mixing bowl.
4. Whip potatoes at high speed, until smooth and fluffy.
5. Fold in cheddar cheese and pepper flakes. Taste and
season with additional salt and pepper.
6. Place mixture into the regular size cookie barrel and
attach desired decorating tip.
7. Fill shells, rotating back and forth, to fill shell and give
it a rippled pattern.
8. Bake at 425°F for 10-12 minutes until tops are golden
brown.
7
CHEESE STRAWS
Ingredients:
8 oz. sharp cheddar cheese, very finely shredded
/
1 lb. parmesan cheese, very finely grated
4
1 cup butter, softened
/
3 1 cups all-purpose flour
4
1 tbsp. salt
/
1 - 1 tsp. cayenne pepper
2
1 cup milk
Black sesame seeds as needed
Method:
1. Preheat oven to 375°F.
2. Lightly grease 2 or 3 baking sheets.
3. Allow cheeses to come to room temperature.
4. In a large mixing bowl beat cheeses and butter
together until very smooth and fluffy. Gradually mix
in flour, salt and cayenne pepper to taste. Batter will
be very stiff. Add milk a little at a time, until dough is
quite soft.
5. Place mixture into regular size cookie barrel and
attach desired decorating tip, to make long thin
cheese sticks. Cookie discs will make attractive
cheese biscuits. Immediately sprinkle with sesame
seeds.
6. Bake 10 minutes until straws begin to brown at the
edges. Put on wire rack to cool.
7. Store in airtight container for up to one week, or
freeze for three months.