Hamilton Beach 63232 Cinnamon Butter, Honey Butter, No Cook Fudge Truffles, Mini Meringue Morsels

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Cinnamon Butter

1 cup (250 ml) unsalted butter, softened	1 teaspoon (5 ml) ground cinnamon
2 tablespoons (30 ml) confectioners sugar	1 dash ground nutmeg

Using whisk attachment beat butter 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.

Honey Butter

1 cup (250 ml) unsalted butter, softened

1⁄2 cup (125 ml) honey

Using whisk attachment beat butter on high speed until light and fluffy. Reduce mixer to low speed, add honey and whip until smooth. The perfect addition to pancakes, toast, or biscuits. Store covered in the refrigerator.

Makes 8 servings.

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No Cook Fudge Truffles

8-ounce (225 g) package cream cheese, room temperature

1⁄4 cup (60 ml) butter, room temperature

1 teaspoon (5 ml) vanilla

2⁄3 teaspoon (1.25 ml) salt

2⁄3 cup (150 ml) unsweetened baking cocoa

31⁄2 cups (875 ml) confectioners sugar

1⁄2 cup (125 ml) finely chopped pecans or walnuts

Using the flat beater attachment, beat cream cheese and butter on setting 6 until smooth. Add vanilla, salt and cocoa and mix on setting 4. Add confectioners sugar 1 cup (250 ml) at a time and beat until smooth. Shape into 1-inch (2.5 cm) balls then place in freezer for 1 hour. Remove from freezer and roll in nuts. Refrigerate. Makes about 3 dozen.

Mini Meringue Morsels

2 egg whites

2⁄3 teaspoon (1.25 ml) cream of tartar

1⁄2 cup (125 ml) sugar

2 tablespoons (30 ml) unsweetened baking cocoa

Preheat oven to 275ºF (140ºC). Using the whisk attachment, beat egg whites and cream of tartar on setting 12 until soft peaks form. Reduce speed to set- ting 10 and slowly add sugar. Beat until stiff peaks form. Remove from stand and fold in cocoa. Place mixture in pastry bag. (Or spoon into a plastic stor- age bag with a small corner snipped off.) Place parchment paper on cookie sheet. Pipe out small mounds of meringue (slightly less than one tablespoon). Place in oven and bake for 15 minutes. Turn off oven but leave meringues in oven another hour. Remove and let cool. Makes about 6 dozen meringues.

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