Nostalgia Electrics CDP200 RED - Manual (Page 18)

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CREAM CHEESE FROSTING
• 2 (8-oz.) Packages
Cream Cheese,
softened
• ½ Cup Butter,
softened
• 1 Tsp. Pure
Vanilla Extract
• 2 Cups Confectioners'
Sugar, sifted
In a medium bowl, cream together the
cream cheese and butter until creamy.
Mix in the vanilla, then gradually stir
in the confectioners' sugar.
Store in the refrigerator after use.
PASTRY CREAM FILLING
• 2 Cups Milk
• ¼ Cup White,
Granulated Sugar
• 2 Egg Yolks
• 1 Egg
• ¼ Cup Cornstarch
• 1 /
3
Cup White,
Granulated Sugar
• 2 Tbsp. Butter
• 1 Tsp. Pure
Vanilla Extract
In a heavy saucepan, stir together the milk and ¼
cup of sugar. Bring to a boil over medium heat.
In a medium bowl, whisk together the egg yolks and egg.
Stir together the cornstarch and 1 /
3
cup sugar;
then stir them into the egg until smooth.
When the milk comes to a boil, drizzle it into the
bowl in a thin stream while mixing so that you do not
cook the eggs. Return the mixture to the saucepan,
and slowly bring to a boil, stirring constantly so
the eggs don't curdle or scorch on the bottom.
When the mixture comes to a boil and
thickens, remove from the heat.
Stir in the butter and vanilla, mixing until
the butter is completely blended in.
Pour into a heat-proof container and place a piece of
plastic wrap directly on the surface to prevent a skin
from forming. Refrigerate until chilled before using.
DEVILED EGGS
• 6 Hard-Boiled Eggs
• 2 Tbsp. Mayonnaise
• 1 Tsp. White,
Granulated Sugar
• 1 Tsp. White Vinegar
• 1 Tsp. Mustard
• ½ Tsp. Salt
• Paprika
Slice eggs in half lengthwise; remove
yolks and set whites aside.
In a small bowl, mash yolks with a fork.
Add the mayonnaise, sugar, vinegar,
mustard and salt; mix well.
Use ELECTRIC COOKIE PRESS with Pastry Tip to
fill eggs with mixture. Sprinkle with paprika.
Refrigerate until serving.