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| | From:  PCBombChelle (Original Message) | Sent: 8/26/2005 9:37 PM |
Here's what the catalog says: New, improved nonstick finish releases food easily. Makes 24 hors d'oeuvres or mini-muffins. What do you say? |
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I have had one encounter and it wasn't pretty. I tried to make the brownie cup thingy's and failed terribly. They overflowed and the ring stuck. So yummy but so ugly! Have been to busy to try again so I'm not much help here! Just felt like chiming in! Michelle |
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I absolutely LOVE this pan! I can make tiny little muffins for my kids or mini-brownies....and my kids will gobble them up (so does my hubby!!!)! Nothing leftover when I use this! Michelle |
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I just made 94 of those Smore's brownie bites from the kids cookbook for our VBS! Love the pan! If you have not tried this recipe yet it is easy and taste yummy! You can make so much in little time! Kelcy |
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Make mini-corn dogs. Use the jiffy box mix of corn bread, scoop batter into the mini-muffin pan and cut up 4 hot dogs into 6 bite sized pieces. Push them into the corn muffin mixture and insert a toothpick in each one. Bake for the time stated on the box.....these are soooo easy to make and take about 5 minutes to prepare. |
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I love this pan but I will tell you that with the Tuxedo Brownie cups, I always spray the pan with non-stick spray AND give it a dusting of flour. The brownie cups "pop" right out this way. Before doing this I was about 50/50 for broken and not broken. Now I'm pretty close to 100% not broken (much to the dismay of my kids). I have also had trouble making the Savory Vegetable Mini Quiches (All the Best). I've had a bad time with those sticking as well. I do lots of other recipes in this pan without problem. I have the Brownies down to a science so they don't stick, but the quiches, I haven't figured that one out yet.
It's interesting about the quiches too because they are made in pie crust. When doing just a pie crust cup (for pumpkin tartletts) the pie crust never sticks, but when I do the quiche they always do. It must have something to do with the egg mixture, but I don't know. |
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| I use this pan all the time!! I love it!! I was hesitant at first b/c my other mini muffin pan was so awful. This one though-it's great! I love to make mini muffins (spray w/ non stick 1st) but I mostly use it for mini frittattas (sp?) Easier than quiche b/c there is no crust. I use 6 (I think it's 6, can't think clearly right now), add some shredded cheese and chopped canadian bacon. I also spray the pan first for these. I bring these to playgroups all the time-the kids love them! Karen |
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| | (1 recommendation so far) | Message 8 of 10 in Discussion |
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I've had my mini muffin pan for WAY longer than I've been doing PC and was excited to set a 2nd one in my SS bonus kit. My kids love to help me bake banana muffins and using this pan makes them the perfect size for them to eat! The small scoop is a must have since it has the exact measurement for this pan. I've made tuxedo brownie cups for fairs and for school events and they are always a hit. I use Baker's Joy to spray the pan and then the small scoop to fill. Cool for 10 minutes and they will pop out very easily and you won't even have to use the citrus peeler to help you get them out. I had someone order every single product to make these when I had samples at a fair -- I had a handout with the products required, and she bought each and every one of them. Must have product, especially if you have small children! Don't forget to cross sell with the small scoop and they won't over flow! |
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Fill each cup two-thirds full. If every cup in pan is not filled, fill empty cups with water to avoid scorching the surface. Bake as recipe directs, reducing suggested recipe temperature by 25°F (darker pans require slightly lower temperatures). NOTE: All Pampered Chef recipes, using this pan, reflect the temperature reduction. Remove from oven; cool 5-10 minutes. NOTE: Avoid use of metal or sharp uten-sils on surface of pan.
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Thought I'd add this here so it doesn't get lost! |
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