Hamilton Beach Toastation 22708 Manual De Usuario página 8

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Recipes
Strawberry Cream Cheese
3 ounce (85 g) package cream cheese, softened
2 tablespoons (30 ml) strawberry preserves
Combine ingredients. Store in refrigerator. Makes 4 servings.
Mexican Cream Cheese
4 ounces (115 g) cream cheese, softened
1 tablespoon (15 ml) milk
1 ⁄ cup (125 ml) Colby and Monterey Jack cheese, shredded
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1 ⁄ teaspoon (2.5 ml) chili powder
2
1 ⁄ teaspoon (2.5 ml) cilantro, optional
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Combine ingredients. Store in refrigerator. Makes 4 servings.
Orange Honey Butter
1 cup (250 ml) unsalted butter (2 sticks), softened
⁄ tablespoon (7.5 ml) honey
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2
1 ⁄ teaspoon (2.5 ml) orange zest
2
Whip butter with electric mixer on HIGH speed until light and fluffy. Mix in honey and
orange zest. Store covered in refrigerator. Makes 8 servings.
Cinnamon Butter
1 cup (250 ml) unsalted butter, softened
2 tablespoons (30 ml) confectioners sugar
Beat softened butter with electric mixer on on HIGH speed until light and fluffy.
Reduce mixer to low speed, add sugar, cinnamon, and nutmeg and whip until
smooth and creamy. The perfect addition to pancakes, toast, or biscuits. Store
covered in the refrigerator. Makes 8 servings.
Italian Butter
1 cup (250 ml) unsalted butter, softened
1 tablespoon (15 ml) garlic, minced
⁄ cup (60 ml) Parmesan cheese, grated
1
4
1 teaspoon (5 ml) garlic salt
Beat softened butter with electric mixer on MEDIUM speed until light and fluffy.
Combine garlic, Parmesan cheese, garlic salt, Italian seasoning, pepper and
paprika. Mix on low setting until smooth. Spread on bread or crackers. Store
covered in the refrigerator. Makes 8 servings.
Toastation ™ Pretzels
1 can refrigerator white bread dough
Flour (for dusting surface)
Divide dough into 14 pieces. On a lightly-floured surface, roll each piece of
dough into a 16-inch (40 cm) rope and then form into pretzel shape. Transfer
dough to refrigerator until ready to boil.
Preheat Toastation
water to a boil. Add pretzels 3 at a time and cook until pretzels rise to the sur-
face (approximately 30 seconds). Remove and drain on paper towels. Arrange
pretzels on buttered bake pan. Brush with beaten egg then sprinkle with salt.
Bake for 15 to 20 minutes or until browned. Makes 14 pretzels.
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™ to 425ºF (220ºC). In a large pot, bring 4 quarts (4 L) of
1 egg, beaten
1 ⁄ cup coarse salt
2