IMPORTANT SAFEGUARDS When using electrical appliances especially when children are present, basic safety precautions should always be followed to reduce the risk of fire, electric shock, and/or injury to persons, including the following: 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. READ ALL INSTRUCTIONS. Do not touch hot surfaces. Use any handles or knobs. Parts become hot during use. To protect against electrical shock, do not place cord, plug or appliance in water or other liquid.
OPERATING INSTRUCTIONS PRODUCT MAY VARY SLIGHTLY FROM ILLUSTRATIONS This appliance is for HOUSEHOLD USE ONLY. It may be plugged into an AC electrical outlet (ordinary household current). Do not use any other electrical outlet. CORD PLUG This appliance has a polarized plug (one blade is wider than the other). To reduce the risk of electric shock, this plug is intended to fit into a polarized outlet only one way. If the plug does not fit into the outlet, reverse the plug and try again.
1) The marked electrical rating of the cord set or extension cord should be at least as great as the electrical rating of the appliance, and 2) The cord should be arranged so that it will not drape over the countertop or tabletop where it can be pulled on by children or tripped over unintentionally. DO NOT OPERATE APPLIANCE IF THE LINE CORD SHOWS ANY DAMAGE, OR IF APPLIANCE WORKS INTERMITTENTLY OR STOPS WORKING ENTIRELY.
7. 8. 9. 10. 11. 12. 13. 14. they are ready before starting to preheat. When the treat maker has preheated to the proper cooking temperature, the green READY light will illuminate. Open the top lid using an oven mitt or pot holder to avoid making contact with hot surfaces. CAUTION: Surfaces of the treat maker are hot. To avoid accidental burns or contact with the hot surfaces or steam being released while cooking, always open and close the lid of the treat maker using an oven mitt or pot holder.
HOW TO USE AS A CUPCAKE MAKER 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. Position the treat maker on a dry, level, heat-resistant surface. Release the lid latch and lift the lid to the open position. Insert the cupcake plates according to instructions. If not using paper cupcake liners, to maintain the quality of the nonstick it is recommended to periodically coat the nonstick surface with a small amount of vegetable oil. This can be done with a paper towel or with a nonstick oil spray.
TREAT MAKER HINTS AND SUGGESTIONS • Use a disposable pastry bag or zip-top food storage bag to easily fill the cooking reservoirs of the treat maker. Fill the bag with the prepared batter and clip one of the corners off the bag. Squeeze gently to push batter from the corner of the bag. • Never over mix donut hole batter as this could cause the donut holes to become tough. Blend batter ingredients until large lumps are gone.
RECIPES Vanilla Cupcakes Why is it that some folks consider vanilla to be a plain and simple flavor? To some of us (like Kathy), vanilla is anything but bland. Tips Did you forget to set out the butter so that it will soften? Cut it into slices, place on a microwave-safe glass plate and microwave on Medium-Low (20%) for 10 to 15 seconds or until starting to soften. Let butter stand for about 10 minutes, then proceed with the recipe. Separating an egg couldn’t be easier.
Lemon Cupcakes Lemon tastes refreshing no matter what time of year. We know it takes a minute to freshly squeeze the juice, but the flavor of the cupcakes will be so much better — you will be glad you did. Tips Top with Lemon Glaze or frost with Lemon Buttercream Frosting or Cream Cheese Frosting. Garnish with tiny curls of lemon zest, if desired. For ease, zest the lemon first, then juice it. One lemon will yield about 3 tbsp (45 mL) juice and 2 to 3 tsp (10 to 15 mL) zest.
Spice Cupcakes While some may think of spices such as ginger and cloves as flavors for fall or for holidays, this cupcake really is a year-round favorite. The enticing aroma will remind you of being in Grandma’s kitchen. Tip Spice cupcakes are excellent with Cream Cheese Frosting or Caramel Frosting. We were both born in Missouri, where fried apples are a favorite, so we love to spoon fried apples on top of the frosted cupcakes.
White Chocolate Cake Pops These elegant white chocolate cake pops taste moist and rich. Kathy’s daughter Amanda is a huge fan of white chocolate, so this flavor is a popular request at Kathy’s house. Tip Be sure to check the baking progress at the minimum time, then continue baking until a tester inserted in the center comes out clean. Makes 42 to 44 cake pops 3 oz 1⁄4 cup 2 cups 2 1⁄3 cup 1 tsp 1. 2. 3. 4.
Cherry Cake Pops Dip these pretty pink cake pops, packed with cherries, in chocolate and you will be reminded of a chocolate-covered cherry. Tips Have you ever noticed that many cherry desserts include just a tiny amount of almond extract? That’s because almond extract seems to intensify the cherry flavor. Makes 34 to 36 cake pops 1 cup 1 tsp 1⁄4 tsp 1⁄4 cup 2 tbsp 2⁄3 cup 1⁄3 cup 2 2 tbsp 1⁄2 tsp 4 to 6 1. 2. 3. 4. 5.
Chocolate Doughnuts While these doughnuts taste oh-so-good even plain, they are especially delicious if coated in confectioners’ (icing) sugar. Tip To coat doughnuts with confectioners’ (icing) sugar, place 1 to 11⁄2 cups (250 to 375 mL) confectioners’ sugar in a paper bag. As you remove the doughnuts from the cake pop maker, add them to the bag and toss gently to coat. Transfer to a wire rack to cool.
Blueberry Doughnuts Kathy made these one Sunday morning and took them to church. Everyone loved them! Tips If your preserves are chunky, pour the warm preserves through a sieve to remove larger pieces of fruit. Sugar-coated doughnuts are best served within a day of baking and coating. If you plan to serve them the next day, store doughnuts in an airtight container to keep them fresh.
Raspberry Lemonade Cupcakes If a perfect summer day was captured in a cupcake, it might just taste like these treats. They make a delightful dessert to serve after a cookout on a beautiful summer evening — but you might find they’re so good you’ll serve them year-round. Tips This batter may appear a little thin at first, but it thickens to a nice consistency as you finish adding all of the ingredients. If desired, garnish with fresh raspberries and lime zest curls.
Praline Cupcakes Kathy and Roxanne do not always share the same food tastes; in fact, they usually prefer opposite flavors! The exception to this rule is pralines, which they both adore. When they attend culinary conferences in New Orleans, their idea of a fun afternoon is “praline tasting” in the French Quarter. Tips No buttermilk on hand? Stir 2 tsp (10 mL) lemon juice or white vinegar into 2⁄3 cup (150 mL) milk. Let stand for 5 to 10 minutes or until thickened. Proceed with the recipe.
German Chocolate Cake Pops German chocolate cake is Roxanne’s top pick for favorite birthday cake treats. Now she enjoys the flavor burst all year long with these “just a bite” cake pops. Tips Toasting pecans intensifies their flavor. Spread chopped pecans in a single layer on a baking sheet. Bake at 350°F (180°C) for 5 to 7 minutes or until lightly browned. Let cool.
Minted Brownie Cake Pops Laura Secord, a Canadian chocolate store, sells wonderful chocolate mint candies. These cake pops are a tribute to that favorite combo. Decorating Tip To accent the peppermint flavor, coat the cake pops in chocolate mint candy coating. Pipe on a swirl of green candy coating. Makes 12 to 14 cake pops 1 cup 1 2 tbsp 1 tbsp 1 tsp 1. 2. 3. 4. 5.
Apple Cider Doughnuts Every fall, Roxanne’s family heads to a local cider mill to enjoy fresh cider and warm apple cider doughnuts. They always purchase cider to take home so they can make these round replicas and relive the warm memories of the day. Tip To coat the hot doughnuts, place the topping in a brown paper bag, add the doughnuts and gently shake to coat. Alternatively, place the topping in a shallow bowl, add the doughnuts and roll to coat evenly.
Raspberry Lemonade Frosting Tart and sweet flavors make such a fabulous combination — especially when the balance between the two is perfect. You will enjoy this frosting on Raspberry Lemonade Cupcakes (page 16), but it is great on any yellow or vanilla cupcake. Tip: Remember that any frosting — especially one made with butter — will soften and melt easily. Keep frosted cupcakes in a cool spot until serving time. Makes about 1 cup (250 mL) 1⁄3 cup 13⁄4 cups 3 to 4 tbsp 2 to 3 1. 2.
ONE YEAR LIMITED WARRANTY SELECT BRANDS, INC. warrants, subject to the conditions stated below, that from the date of purchase, this product will be free from mechanical defects for a period of one (1) year. SELECT BRANDS, INC., at its option, will repair or replace this product found to be defective during the warranty period. Should this product become defective by reason of improper workmanship or material defect during the specified warranty period, Select Brands, Inc.
