SUBSTANCE: open and shut pans are composed of stackable blocks of baking sheets carrying on their upper sides lower halves and on lower sides upper halves for baking products. Baking shaft positioned above lower loading position, at which basic product is placed on upper sides of each block of...
SUBSTANCE: open and shut pans are composed of stackable blocks of baking sheets carrying on their upper sides lower halves and on lower sides upper halves for baking products. Baking shaft positioned above lower loading position, at which basic product is placed on upper sides of each block of...
halving them, removing the pit with my thumb and dropping the halves into the pan. When I have used up whatever cherries I have, I cut up nectarines, apricots or peaches into the same pan, in chunks or wedges — it doesn’t matter. I do this until the pan is three...
It’s been a long time since I stuffed a pumpkin, but Halloween and late fall combined to make me want to do it again. This is so easy and you can stuff any old winter squash with any old stew (or stuffing) and make a dramatic dish!
If you’re making a single serving you can easily do it in a cast iron skillet, but for the full recipe I preferred to use the oven, which is the method outlined below. (Mostly for less bacon grease to clean up afterward.) This dish is and excellent way to use up leftover rice an...
Oven method: Preheat the oven to 160°C. In a baking dish of 1¼ litre capacity dot the bottom with small knobs of butter. Place the sago pearls in a jug and pour over plenty of cold water to release any starch. Pour through a sieve and then scatter the sago over the base of ...
In the oven Preheat the oven to 350°F (175°C), spread the pecan halves on a rimmed baking sheet and bake for 3 minutes. Stir them around and bake for another 3 to 6 minutes until they’re fragrant. Let the pecans cool for about 10 minutes before chopping them for the filling. ...
This pie is something between a crust-less quiche and a frittata, and is baked in the oven. It’s open to many variations of not just the squash, but also the herbs and cheese depending on what you have on hand. Make sure to completely drain the squash so the pie doesn’t become ...
Ever eaten a mushy apple pie? Often, this results from the baker using a soft apple variety that doesn’t hold up in the oven. When you use the right kinds of apples in your recipes, your dishes can go from good to delicious!
I split the dough in four and work from there. This recipe makes FOUR complete batches of cookies. That’s a LOAD of cookies folks. The recipe halves fine too, although I prefer to make the whole thing, wrap in plastic, put in ziploc bags and refrigerate up to 2wks. Karen says it ...