Tag Archive | Cookware and bakeware

Cooking Utensils I want!

I’ve been wanting a Mandoline… To be able to slice veggies into ribbons and small pieces… for salads… soups… veggie dishes

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Looks so pretty… and I like the texture when eating…

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I know I could buy one at a store… but, it’s on my list for my Thrift Store finds

Another thing I have wanted is a Madeleine Pan… to make those sweet little cakes for the Holidays… 220px-Madeleinetraysmall

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but, will have to keep looking… The fun is in the hunt!…

I did happen on this neat little pan that had shapes that reminded me of “peanuts”…

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Well, that’s what it looked like to me…

I just liked it… so bought it… thinking of some cute cookie shapes… or little cakes of some kind…

OLYMPUS DIGITAL CAMERA Pan I found!

Then, it dawned on me!… Lightbulb moment!…

This was an Eclair Pan… 200px-Eclair_1120005560

and I love Eclairs pastry… custard filling and chocolate frosting!…

Yummy!…

So, I looked up a few recipes… and these seem to be as simple as I could find…

Madeleines are very small sponge cakes with a distinctive shell-like shape acquired from

being baked in pans with shell-shaped depressions.

 Madeleins

Specialty tools: Two 12-cavity Madeleine pans

Preparation time: 15 minutes

Baking time: 10 minutes

Yield: 2 dozen

4 eggs

1/4 teaspoon salt

2/3 cup sugar

1 teaspoon vanilla extract

1 cup all-purpose flour

1/2 cup (1 stick) unsalted butter, melted and cooled

1 teaspoon lemon zest, finely minced

  1. Preheat the oven to 400 degrees. Spray the cavities of two 12-cavity Madeleine pans with nonstick cooking spray and set aside briefly.
  2. Using a mixer, beat the eggs with the salt in a large mixing bowl until they’re foamy.

Gradually add the sugar and whip the mixture at medium-high speed for about 5 minutes, until the mixture is pale colored and holds a slowly dissolving ribbon when the beater is lifted. Add the vanilla extract and blend in well.

  1. Fold the flour into the mixture in three stages. Fold in the melted butter in three stages. Blend in the lemon zest.
  2. Transfer the mixture to a 2-cup liquid measuring cup. Pour the batter into each cavity of the pans, filling three-fourths full.
  3. Place the pans on baking sheets. Bake for 10 minutes, until the Madeleine’s are golden and spring back when touched. Remove the cookie sheets from the oven and turn the Madeleine pans upside down on cooling racks.

Gently shake the pans to remove the cookies. Cool completely on the racks. Store in an airtight container at room temperature for up to 3 days or freeze for longer storage.

http://www.dummies.com/search.html?query=Carole+Bloom%2C+CCP

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Eclairs

Serves: 10

What You’ll Need:

  • 1 cup water
  • 1/2 cup (1 stick) butter, cut into quarters
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour
  • 4 eggs, at room temperature
  • 2 cups (1      pint) heavy cream
  • 1 (4-serving)      package instant vanilla pudding and pie filling
  • 1 1/2 cups confectioners’      sugar
  • 3 tablespoons unsweetened      cocoa
  • 2 tablespoons milk
What To Do:
  1. Preheat oven to 400 degree F. In a medium saucepan, bring water, butter, and  salt to a boil over medium-high heat. Add flour all at once and stir quickly  with a wooden  spoon  until mixture forms a ball; remove from heat.
  2. Add 1 egg to mixture and beat hard with wooden spoon to blend. Add remaining  eggs one at a time, beating well after each addition; each egg must be  completely blended before the next egg is added. While beating dough, its  consistency will change from looking almost curdled to smooth.
  3. When dough is smooth, spoon it into a large resealable plastic storage bag  and, using scissors, snip off one corner of bag, making a 1-inch-wide cut.  Gently squeeze bag to form ten 1″ x 4″ dough logs about 2 inches apart on an  ungreased large rimmed baking sheet. Bake 40 to 45 minutes, until golden and  puffy. Remove to a wire  rack  to cool.     ( I would use my pan I found )…
  4. In a large bowl, beat cream until stiff peaks form. Fold in pudding mix and  set aside. In a small bowl, stir together confectioners’ sugar, cocoa,  and milk to make a smooth icing.
  5. Cut eclair shells horizontally in half and spoon pudding mixture equally  into bottom of each. Replace tops of eclair shells and spread cocoa icing  over tops. Cover loosely and chill at least 1 hour before serving.

Read more at http://www.mrfood.com/Pastry/Bakery-Style-Eclairs-503#fW0qyAH4HUg31Z7t.99

“Warm Brownies… Bring On the Milk!”

I’ve made brownies tonight… Why? …because everyone likes them!… We just like them plain… chocolatey… moist… and warm …When you need a treat there is nothing like them!…I likeDuncan Hines   brand… always have… made from scratch are OK… but, why bother when the packaged are so good!… They will be gone by tomorrow afternoon… I just know!… milk and brownies… coffee and brownies and just brownies with brownies… I have one of those special brownie pans …I use it because it makes perfect same size squares… neat invention… a Christmas present for me from my daughter-in-law…and what’s so funny… I bought one for her… I have thoroughly enjoyed it… I ran across a special Brownie Recipe I would like to share… ENJOY!  


Brownie Goody Bars
Ingredients
1   box (1 lb 6.5 oz) Betty Crocker® Original Supreme brownie mix
Water, vegetable oil and eggs called for on brownie mix box
or you could use my favorite..."Duncan Hines"... 1   container 
(1 lb) Betty Crocker® Rich & Creamy vanilla frosting
3/4 cup   salted peanuts, coarsely chopped
3 cups   crisp rice cereal
1 cup   creamy peanut butter
1   bag (12 oz) semisweet chocolate chips (2 cups)Directions
Heat oven to 350 degrees F. 
Grease bottom only of 13x9-inch pan with cooking spray or shortening. 
(For easier cutting, line pan with foil, then grease foil on bottom 
only of pan.)
Make and bake brownies as directed on box for 13x9-inch pan, using
water, oil and eggs. Cool completely, about 1 hour.
Frost brownies with frosting. 
Sprinkle with peanuts; refrigerate while making cereal mixture.
Measure cereal into large bowl; set aside. 
In 1-quart saucepan, melt peanut butter and chocolate chips over low 
heat, stirring constantly. 
Pour over cereal in bowl, stirring until evenly coated. 
Spread over frosted brownies. 
Cool completely before cutting, about 1 hour. 
For bars, cut into 6 rows by 4 rows. Store tightly covered at room 
temperature. 
 
"My Kids!"...
Brownies  were our specialty at our school... baked by our kids 
in our little Patriot Bake Shop to sell and earn money for our classes...
They were a hit... Everyone raved about them!...To this day,
people say, "They were the best!"... and they were!...Chocolatey...moist 
...and warm!

Things Are Looking Spiffy!

I’ve been cleaning out my kitchen cabinets …My husband is refinishing and painting the doors and drawer fronts  … Looking quite spiffy!…The least I could do was clean and rearrange my pots, pans , bowls, utensils and silverware while he was beautifying the rest…We are a handy little team…always have been… I guess you say we “compliment each other”… I almost said, “Complicate” each other…That too sometimes! …It feels good to get the dust out …line with new shelf paper…and throw out things I’ve not used in a long time… It gets to be less each time… I feel that’s a good thing!…I found my sister’s compote bowl she has been searching for… more like asking everyone for… I didn’t even know I had it!… but,when I pulled two of the same thing out of the back of one of the lower cabinets… I knew I was the culprit… I called and confessed“I was so worried about it!”, ha,ha! …I didn’t find anyone elses bowls or pans… but, I bet I have a few at someone’s house just waiting to be discovered … Is it time for a cupboard cleaning? … I’m missing a clear glass plate with a gold edging… Anyone seen it?

“My Kids!”…

We had cabinets in our kitchen area at school … There were actually four kitchen areas… but we only used two… They were built in the schools when Home Economics  was taught… No more… so they weren’t kept in working conditionWe don’t need to learn to cook, measure  or bake  anymore, or do laundry anymore , or learn to make a bed anymore, or sew anymore How obsolete! …but, we tried to teach these things to our students…We called it pre-vocational training… I believe there are still families who need to be fed… restaurants that need chefs … I still believe there are bakeries who make cakes and desserts… I still think we have hotels that need to be cleaned and beds made beside the bed you sleep in every night… I still think we need to keep our clothes clean… and not wash something dyed red with the whites… I think we still lose a button every now or then and that maybe there are clothes designers making wonderful salarys…But, who are we?… We just thought it might be handy!… We also taught our kids to keep things clean… and cleaning out the cupboards  was a task we showed them how to do… soapy water …cleaning detergents…and elbow grease…And guess what? …We sometimes ran into that lost item we had been looking for Now where did that baking pan go?