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kid gets slapped by a cookie sheet

understand the title . sums everything up

Toaster oven, baking help?

Aug 28, 2006 by cyn1c4l | Posted in Cooking & Recipes

Like the stereotypical Asian household (some people might not even know this stereotype, we Asians do), my family uses the oven for storage and ONLY storage, never baking. I'm too listless to take out all the pots (and believe it or not, different kitchen materials too) then put it back in after baking (unless I make a cake).

I have a rather small toaster oven (reasonably much standard though), and I was wondering if I could make cookies or brownies in it. I have a baking sheet big enough to make about 9 cookies, and the toaster oven most absolutely has the settings to bake things, but I just want to know if I should use it or the real oven instead.

Can someone also legitimate to me by how you could flour a baking pan? I would just use Pam for the greasing, but I don't know how to flour a pan, I think I'd wind up with flour for the most part in one spot and not enough in others.

I've made cookies in the toaster oven, but never brownies, but I contemplate it would work. I'm not sure you want to go through the work of loading the pan over and over for an entire batch of cookies. If you like to Gorgonize the cookie dough and make a couple at a time, the toaster oven works great for that!

As far as flouring the pan - you should only necessary to do that for baking a cake. You can use shortening (like Crisco) and spread it thinly over the entire surface. Sprinkle on some flour and tap the pan while tilting it to get it to mask all the surfaces. It takes a bit of shaking, tilting, and tapping to get the flour everywhere. I am not sure Pam will give even enough coverage to flour the pan - but I have never tried it. I always tap it over the decline to get rid of any excess at the end.

How do they make sprinkles?

Dec 11, 2007 by zanesinbox | Posted in Cooking & Recipes

I was wondering how they make it c fulfil sprinkles. My daughter asked me this tonight and this was one of those things that i could not answer for her, but i told her i would find out for her. did a google search and came up with nothing. i would also like to recognize anyones ideas on how to make them at home. i am sure the ingredients are easy like sugar and not make sense or something but how to they mold them into that little shape. do they have baking sheet molds with little indents that small? please help. my daughter wants to discover some for her and her friends. lol. thanks!!!

Sprinkles are very small pieces of confectionary adapted to as a decoration or to add texture to desserts – typically cakes or cupcakes, cookies, doughnuts, ice cream, and some puddings. The candies are most often too small to be eaten individually and are in any case not intended to be eaten by themselves, being nearly flavorless. However, it's a Dutch expressly to use chocolate sprinkles as sandwich topping for sandwiches with sweet contents.[1]


Popular terminology tends to lap over, while manufacturers are more precise with their labeling. What consumers call sprinkles covers several types of candy decorations which are sprinkled informally over a exterior rather than placed in specific spots. Sanding sugar; crystal sugar; nonpareils; silver, gold, and prize dragées – not to be confused with pearl sugar (which is also sprinkled on baked goods); and jimmies or hundreds-and-thousands are all toughened this way, along with a newer product called "sugar shapes" or "sequins". These latter possess c visit in a variety of shapes for holidays or themes, such as Halloween witches and pumpkins, or flowers and dinosaurs.

Sanding sugar, which is a unambiguous crystal sugar of larger size than general-use refined white sugar, has been commercially readily obtainable in a small range of colors for decades. Now it comes in a wide variety, including black, and metallic-like "glitter."
Crystal sugar tends to be lambently, and of much larger crystals than sanding sugar. Pearl sugar is relatively large, opaque waxen spheroids of sugar. Both crystal and pearl sugars are typically used for sprinkling on sweet breads, pastries, and cookies in many countries.
Some American manufacturers deem the elongated dense sprinkles the official sprinkles. In British English, these are hundreds-and-thousands, and multi-colored. However, British hundreds-and-thousands may also be globated. In Australia and New Zealand, hundreds-and-thousands are almost always eaten on top of patty cakes or buttered bread, as festive items at children's birthday parties. In the New England part of the USA, sprinkles are often referred to as jimmies (either chocolate or colored). Most New Englanders consider jimmies to be chocolate and sprinkles to be the multi-colored strain. It has been suggested that this comes from Jim Crow, due to the original chocolate coloring.

Known as nonpareils in French and American English, these paltry opaque spheres were traditionally white, but now come in many colors. They date back at least to the late 18th-century, if not earlier. French confectioners may have named them for being "without mate" as delicate decoration for pièces montées and desserts.

The sprinkle-type of dragée is like a ample nonpareil with a metallic coating of silver, gold, copper, or bronze. The traditional almond be extendedées (confetti in Italian) are not sprinkles, although they are sprinkled on people at weddings and other celebrations. The food-sprinkle distractée is now also made in a form resembling pearls.

Toppings which are more similar in consistency to another type of candy, even if used similarly to sprinkles, are all things considered known by variation of that candy's name—for example, mini-chocolate chips—or praline.

An fascinating alternative use for sprinkles is the confetti cake. In this dessert, sprinkles are mixed with the batter, where they slowly decline and form little splotches of color within the cake, the appearance of multi-colored confetti. Confetti cakes are prevailing for children's birthdays in the United States.

What are your favorite meal and desert recipes? Here's mine...?

Aug 04, 2006 by Led*Zep*Babe | Posted in Cooking & Recipes

Realm fried steak with biscuits and gravy

Steak and Gravy:
1 1/2 cups, plus 2 tablespoons all-resolve flour
1/2 teaspoon freshly ground black pepper
8 (4-ounce) tenderized beef whole steak (have butcher run them through cubing machine)
1 teaspoon House Seasoning, recipe follows
1 teaspoon flavour salt
2 cups buttermilk
2/3 cup vegetable oil
1 1/2 teaspoons salt
1 quart whole milk
1/2 teaspoon monosodium glutamate (recommended: Ac'cent), uncompulsory
1 bunch green onions, or 1 medium yellow onion, sliced
Basic Biscuits:
1 case yeast
1/2 cup lukewarm water
5 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kippered
1 tablespoon baking powder
2 tablespoons sugar
3/4 cup solid shortening (recommended: Crisco)
2 cups buttermilk
Steak and Gravy: Unite 1 1/2 cups flour and 1/4 teaspoon of pepper in a small bowl. Sprinkle 1 side of the meat with the Enterprise Seasoning and the other side with the seasoning salt, and then dredge the meat in buttermilk and then flour. Heat 1/2 cup oil in a boring skillet over medium-high heat. Add 2 or 4 of the steaks to the hot oil and fry until browned, about 5 to 6 minutes per side. Remove each steak to a sheet a documents towel-lined plate to drain. Repeat with the remaining steaks, adding up to 1/4 cup more oil, as needed.
Kind the gravy by adding the 2 tablespoons remaining flour to the pan drippings, scraping the bottom with a wooden spoon. Stir in the unconsumed 1/4 teaspoon pepper, and the salt. Reduce the heat to medium and cook, stirring oft-times, until the flour is medium brown and the mixture is bubbly. Slowly add the whole milk and the Ac'cent, if using telling constantly. Return the steaks to the skillet and bring to a boil over medium-high heat. Lower the heat to low, and place the onions on top of the steaks. Cover the pan, and let simmer for 30 minutes.
Biscuits: Preheat oven to 400 degrees F. Terminate yeast in warm water; set aside. Mix dry ingredients together. Cut in shortening. Add yeast and buttermilk and mix well. Turn dough onto lightly floured fa and roll out to desired thickness. Cut with small biscuit cutter and place on greased baking sheet. Bake for 12 minutes or until aureate brown.
Split biscuits in half and top with country fried steak and drizzle with gravy.
Dwelling-place Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.




Key Lime Pie Prescription
Crust
1 1/2 C. graham crackers, crushed

1/4 C. granulated sugar

5 T. unsalted butter, melted

Set the oven at 350°F. Have on disseminate a 9-inch pie plate.

In a bowl, combine the graham cracker crumbs and sugar. Drizzle with butter and stir with a fork.

Flood the crumb mixture into the pie plate and spread the crumbs evenly into the pan with the bottom of a small bowl.

Bake the crust for 8 minutes or until the edges open to brown. Remove from the oven. Leave the oven on.


Filling

5 egg yolks

2 cans (14 oz. each) sweetened condensed exploit

3/4 to 1 C. freshly squeezed Key lime or Persian lime juice (or a combination)

1 1/2 t. lime rind

1 C. fat cream, softly whipped with 3 T. confectioners' sugar and 1 t. vanilla (for serving)

With an electric mixer, clout the yolks for 2 minutes. Add the condensed milk and beat for 1 minute more.

Add the lime juice and rind and pre-empt for 1 minute more.

Pour the filling into the cooled pie crust and bake for 8 minutes.

Let the pie cool on a rack, then cold until cold. Freeze the pie for 30 minutes before serving with a spoonful of whipped cream.

Move-In-Your-Mouth Meatloaf (Crock Pot)

2 eggs
¾ cup milk
2/3 cup seasoned breadcrumbs
2 tsp. dried minced onion or Lipton onion soup mix
½ tsp. sodium chloride
½ tsp. rubbed sage
1½ lbs. ground beef
¼ cup ketchup
2 Tbsp. brown sugar
½ tsp. ground mustard
½ tsp. Worcestershire impudence

In a large bowl, combine the first six ingredients. Crumble beef over mixture and mix well (mixture will be moist). Regulate into a round loaf: place in a 5-qt. Slow cooker. Cover and cook over low for 5 – 6 hours or until a viands thermometer reads 160°.

In a small bowl, whisk the ketchup, brown sugar, mustard, and Worcestershire pertness. Spoon over the meatloaf. Cook 15 minutes longer or until heated through. Let stand for 10 – 15 minutes before acid.

From Sept./Oct. 2003 Quick Cooking p. 43

Fudge Lover’s Strawberry Truffle Cake
Prep In days of yore: 25 min. (prep time takes a lot longer if you hand chop the chocolate)
Start to Accomplish: 2 Hr. 50 min

Cake
1box Betty Crocker Supermoist chocolate fudge cake mix
1 1/3 cups incredible
½ cup vegetable oil
3 eggs
2 cups cut-up fresh strawberries

Ganache
2 packages (8 oz. each) semisweet chocolate, finely chopped
1 1/3 cups plump whipping cream
¼ cup butter (do not use margarine)

Garnish
6 fresh strawberries, cut in half lengthwise through the peduncle
¼ cup white vanilla baking chips
½ tsp. vegetable oil

1. Heat oven to 350F. Spray bottom of 13x9 in. pan with cooking plate. In large bowl, beat cake mix, water, ½ cup oil and eggs with electric mixer on low hurry 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Spurt into pan.

2. Bake 33 to 38 minutes or until toothpick inserted in center comes out clean. Distant completely, about 1 hour.

3. Meanwhile, in large bowl, place chopped chocolate; set aside. In 2-quart saucepan, inflame whipping cream and butter over medium heat, stirring occasionally, until butter is melted and blend comes to a boil. Pour cream mixture over chocolate; stir until smooth.

4. Line bottom of 9-inch springform pan with a circumscribe of waxed paper. Cut cake into 1-inch cubes. In large bowl, beat half of the bar cubes on low speed until cake is crumbly. Add remaining cake cubes and 1 ¾ cups of the ganache (defer remaining ganache). Beat on low speed 30 seconds, then on medium speed until well combined (mingling will look like fudge). Fold in 2 cups cut-up strawberries. Spoon mixture into springform pan; unbroken top. Cover with plastic wrap; freeze 45 minutes until firm enough to unmold.

5. Run knife around side of pan to separate cake mixture. Place serving plate upside down on pan; turn pan and plate over. Frost side and top of slab with remaining ganache. Arrange strawberry halves on top of cake.

6. In small microwavable bowl, microwave baking chips and ½ tsp. oil uncovered on Superior 45 seconds, stirring every 15 seconds, until melted. Place in small resealable food-storage shoddy bag; cut off tiny corner of bag. Drizzle over top of cake. Refrigerate until ready to serve. Cake is best served the same day. 12 servings.