Stoneware 101

Here are some great tips for using your Pampered Chef Stoneware.....oh, you don't have any? Well read on and join the stoneware fanclub! Christmas is right around the corner and I can help Santa pick out the perfect piece to adorn the bottom of your Christmas tree. ;)


STONEWARE 101—some of the basics of our Stoneware!!

Q: Just what are baking stones?
A: Our stoneware is made from natural clay products and is hand-finished. Because they are made from a natural product, there may be subtle variances in color and texture that will not affect baking performance. Each piece is unique.

Q: I keep hearing about seasoning but I really don't understand it. Help!
A: With use, seasoning will naturally occur in Stoneware. Fats and oils are absorbed onto the surface of the stone. The seasoning forms a non-stick coating, making greasing almost obsolete.

Q: My Baking Stone is sticky. Why?
A: If a stone is over-oiled during the seasoning process, a sticky build-up can occur. This build-up can also cause food to stick to the stone. If this occurs, coat stone surface with a baking soda and water paste, let it sit for approximately 30 minutes and clean as usual.

Q: Why are baking stones better than glass or aluminum?
A: Aluminum simply cannot absorb the heat from the oven and hold it evenly. Aluminum, and glass, does not stop at the temperature of the oven as stoneware does. Aluminum, is actually a good conductor of heat, it continues to rise in temperature. In an oven, heat is not directly applied to the aluminum, as on a stovetop, and therefore does not hold and maintain temperature. This is why underbaking and overbaking occur.

Q: I've seen stoneware in stores (cheaper) what's so special about yours?
A: Please be aware that our stoneware is of a higher quality and is the most superior available. In fact, our stoneware vendor said it best: "Stoneware offered from other companies is definitely different than Pampered Chef's. The Pampered Chef is the cream of the crop--each one hand-finished, fully inspected of the finest quality. I can assure you that no other stones come close to The Pampered Chef in quality." Plus.... our stones all have a 3-year warranty. Try returning that other stone to the Dollar Mart after 30 days--let alone within 3 years! (Plus...most stones are made of a material that may allow oils to soak and drip all the way through to the bottom of the oven--YUCK!!)

Q: There is a baking stone on the market that never breaks and comes with a lifetime guarantee. Why don't we carry stones like this?
A: This type of stoneware is called Kiln Brick (this is the company that makes stones sold through department stores--such as Wal-Mart, etc.) While it (Kiln Brick) is less susceptible to breakage, it has the disadvantage of actually being too porous. When high fat items are baked on a Kiln Brick stone, the grease soaks up into its interior. The next time the stone is heated up, the grease caught in the center of the stone also heats up and starts to smoke, giving of a noxious odor. Kiln Brick Stones are suited only for baking pizza or bread. Another disadvantage of Kiln Brick is that it must be pre-heated for at least 30 minutes before using it. Also, a 13-inch Kiln Brick weighs well over 2 pounds MORE than our 13-inch stone.

Q: Can stones be used under a broiler?
A: A stone should not be used under a broiler or on top of a direct heat source. For this reason, we do not recommend cooking with the Stoneware in an oven above 500 degrees because the broiler element will be turned on at or above 500 degrees.

Q: Can my stone be stored in the oven?
A: Yes, your stone can be stored in the oven...however, it is not recommended to leave the stored stone in the oven while baking other foods, could cause thermal shock

Q: Should I preheat Stones before use?
A: It is not necessary to preheat Pampered Chef's Stoneware. However, you should preheat your oven. Bake foods on the Baking Stones at the same temperatures and time-lengths you would normally use.

Q: Why does dish soap leave a flavor but garlic and fish don't?
A: Soap or detergent works to actually form a bond with fats and oils. On our stoneware, fats and oils are part of the seasoning of the stone, so when you try to rinse the soap away, it has actually bonded to the surface seasoning making it difficult to remove. A soap taste may then exist during your next usage. When you bake food with strong odors and flavors, there is nothing in the food that binds to the stone or seasoning. Garlic, fish, onion, etc., are natural food products and do not adhere to the stone. That's why you can bake fish one night and cookies the next without having a "fishy" cookie taste.

Q: If I'm not using soap to clean my stone, then how can it be clean?
A: Soap does not kill bacteria. Soap (and detergent) when combined with water molecules penetrates the pores of food residue to soften it. This softening of food residue just makes it easier for the residue to be removed. Hot water alone makes oil and other food substances more fluid and therefore easier to dislodge, especially when used in combination with the nylon pan scraper. This rubbing action will effectively remove food residue.

Q: Can stoneware be used in a convection oven?
A: Definitely. A convection oven is an oven with a built-in fan that forces superheated air throughout the oven for a quicker, more even browning and baking. Since the oven temperature is uniform and controlled throughout, convection ovens do require cooking temperatures to be lower. You can use your favorite Pampered Chef recipe with a convection oven, but for best results, follow baking time and temperature guidelines that are provided with the oven.

Q: What is the correct rack to put a stone in the oven?
A: The second from the bottom. Some ovens are labeled "A", "B", etc. "B" is the correct position-the most "central" part of the oven. Before pre-heating the oven at your shows, always check rack position and adjust if necessary.

Q: Can I place another pan directly on top of the stoneware to bake?
A: No. This will create thermal shock and break the stone.

Q: Can you bake with two stones in the oven at the same time?
A: Yes and no. Two stones can be baked on at the same time if they are on the same rack. "Stacking" or placing stones on separate racks, one over the other, is not an efficient way to use the stones. The stone on the bottom actually absorbs most of the heat from the element and the upper stone does not heat properly.

Pampered Chef Items that apply to this post:

#1321 Deep Covered Baker, glazed (Have I mentioned this baby is the star of my kitchen? Check ou the recipes in previous posts!)
#1332 Deep Dish Pie Plate, glazed (There is a post for this one too!)
#1351 Mini-Baker, glazed
#1353 Rectangular Baker, 9x13, glazed
#1339 Square Baker 9x9, glazed
#1336 Deep Dish Baker, glazed
#1430 Rectangular Baker, 9x13
#1448 Small Bar Pan
#1449 Medium Bar Pan
#1445 Large Bar Pan
#1350 Rectangle Stone
#1341 Medium Round Stone with Handles
#1371 Large Round Stone with Handles (He went to work this evening baking a delicious Friday night pizza!)
#1465 12-Cup Muffin Pan
#1418 Mini Loaf Pan
#1417 Stoneware Loaf Pan
#1440 Stoneware Fluted Pan
#2223 The Pampered Chef Stoneware Inspirations (Cookbook)

If you are interested in any of the items listed above or any other Pampered Chef products please visit my website or contact me. My information is listed in the mid-section of the column on the right.

Green Onion $$$$ Saving Tip

I love the Food Network! (I know that's hard to believe....LOL!) I especially love the newest Food Network Star, Melissa d'Arabian. She has amazing tips. I would like to share one of her tips with you that I have personally tried and LOVE!

When you use green onions in a recipe be sure to use the top (green part). That is the correct end to use in your cooking. Now.....it get's even better. Store the bulb end in water like you would fresh herbs. IT WILL REGROW IT'S TOP! Simply amazing and true.

I realize, that often times, when you store things like green onions in the upper part of your refrigerator that they get too chilled. Therefore, they are ruined. Well, I have the answer for you! Pampered Chef have an amazing little container, specially designed to keep herbs in such conditions. Not to mention the top doubles as a mincing cup to snip, measure and store fresh herbs for more flavor and less waste. This prized little contraption is called.....the Herb Keeper.....you never would have guessed! ;).

I can't mention the Herb Keeper with out it's favorite side-kick, the Professional Shears. They are a magnificent pair! The Professional Shears have both a tough and tender side. They delicately snip your favorite herbs, but they don't shirk when there is a tough duty at hand. They roll up their sleeves and slash right through a chicken carcass or tin can if you prefer!

Now I can sleep knowing that I have introduced you to an amazing culinary duo.

#1787 Herb Keeper
#1088 Professional Shears

If you are interested in any of the products listed above, or any other Pampered Chef products, please visit my website or contact me. My information is listed in the mid-section of the column on the right.

Inspiration from the Little Red Hen

As I rocked out to "The Little Red Hen" yesterday on my way home from my Walmart, diaper- run, I thought to myself, "Isn't it a shame that we don't all listen too AND take to heart great music like this." You can laugh...(I did). BUT, I was impressed with the lyrics. I feel confident that you know the story of the Little Red Hen. With the story in mind you can tell where the lyrics of this song are coming from.....

"And the (pig, duck, cat) said, 'Not right now. I can't be bothered
Not right now. It's not my concern.
Not right now. I'm just too busy.
Not right now, it's not my turn.'"

The song's end teaches the moral....."When someone needs help, then it's your turn."

Too bad that so many of us haven't truly learned and implemented the moral of this little story into our daily lives. When we see a need, it is sad how often we think "I can't be bothered", It's not my concern", "I just too busy", "It's not my turn", "or simply "not right now." I challenge you to make a difference. Remember, when someone needs help, then it's your turn!

Deep Covered Baker sampling of recipies

I've had too much fun experimenting with my Pampered Chef Deep Covered Baker. A couple months ago I started off my experimenting with a 5 lb. bone-IN chicken. Imagine roasting a WHOLE 5 lb. chicken in 30 minutes....no joke.

So here's the story.....

-Take a whole chicken (I'm sure you've got that by now).
-Using your Chef's Silicone Basting Brush, brush with butter or oil
-Season the chicken as you desire (seasoned salt, lemon pepper, garlic....any of your favorite rotissary chicken flavors)
-Toss it in your Deep Covered Baker
-Nuke that baby for 30-33 minutes
It BROWNS....no lie! I did it.

Next scrumptious and time-saving recipe.

BBQ Alaskan Salmon

2 Tbsp. butter
2 Tbsp. brown sugar
1-2 cloved of minced garlic
1 Tbsp. lemon juice
2 1/2 tsp. soy sauce
4 salmon steaks

In the 1.5 qt. Covered Saucepan combine the first 5 ingredients. Cook and stir until the sugar is dissolved. Place the salmon steaks in the Deep Covered Baker. Baste with the butter sauce using the Chef's Silicone Basting Brush. Microwave for 5 minutes. Baste again. Microwave another 3-5 minutes, until the salmon flakes easily with a fork.

My family enjoyed this meal with a roll, green salad, and rice.

Earlier this week I concocted the recipe that follows......


Deep Covered Baker Pork Fajita Meat


1 packet Fajita Seasoning
1 1/2 lbs pork country-style ribs
1 can beef broth
-Rub meat with seasoning
-Refrigerate for at least 1/2 hour
-Bake uncovered for 1 hour at 350 degrees in your Deep Covered Baker
-Heat beef broth and add to Deep Covered Baker.
-COVER and continue baking for 1 additional hour.
-Shred meat and return to drippings.
-Serve with all your favorite fajita fixin's.......last step.....Enjoy!

#1755 Chef's Silicone Basting Brush
#1352 Deep Covered Baker
#5368 1.5 qt Covered Saucepan

To order any of these or any other Pampered Chef products please visit my website or contact me. My information is listed in the mid-section of the column on the right.

Be of good cheer.....the Lord's hand is in my life

"Be of good cheer, little children; for I am in your midst, and I have not forsaken you; And inasmuch as you have humbled yourselves before me, the blessings of the kingdom are yours. Gird up your loins and be watchful and be sober, looking forth for the coming of the Son of Man, for he cometh in an hour you think not. Pray always that you enter not into temptation, that you may abide the day of his coming, whether in life or in death. Even so, Amen."
D&C 61:36-39

This is the inspirational thought that I started my day with. I am so blessed.

I recognized the hand of the Lord in my life as I was running in between errands. My daughter forgot her lunch today....and she was out of lunch money. Does that sound like a little blessing? I'm testifying that the Lord works in mysterious ways.

On my way into the school (with lunch and lunch money) I ran into another mom bringing her boys to school. They had just been to the health center to get their H1N1 vaccination, that they had waited two and a half hours to receive. Quite luckily (rather, blessed) she told me that there were more available....SO instead of depositing lunch I withdrew a child. I continued on to the health center where all my children were vaccinated within 20 minutes. Voila! Those of you who have waited in line for hours for this same coveted vaccination realize that YES in fact the Lord's hand was in my life today......"be of good cheer, little children; for I am in your midst...."

Recipies for the Pampered Chef Deep Dish Pie Plate

-As promised to one of my most kind and valued Pampered Chef customers.....my baby's favorite Bill, .....here is my favorite pie crust recipe. -



NEVER FAIL PIE CRUST
1/2 tsp. salt

2 1/2 c. flour

1/2 c. liquid
(liquid consists of 1 Tblsp. vinegar*, add enough cold water to measure 1/2 c.)

1 c. lard or Crisco

Measure flour and salt into mixing bowl. Cut lard in with your pastry cutter. Then add the liquid. It should pull together into a ball when it is mixed thoroughly. Roll out and bake as directed with pie filling directions. If you need a pre-baked shell bake it at 350 degrees for approximately 12 minutes. Keep a close eye on it and don't forget to pierce the bottom and sides of the crust.

Notes: Be sure to press it securely to your pie dish or it will shrink. If you double this recipe it will make 3 double crusts and one single.

* I prefer to use apple cider vinegar



-I can't give a recipe for pie crust and not put in a filling. This is my all-time favorite. My mom has made this pie for years!!! I have no clue where she got it, but it is a keeper. -


TEXAS PECAN PIE
3 eggs 1 tsp. vanilla

1/2 c. sugar 1/4 c. melted butter (the Pampered Chef Micro Cooker works beautifully for this)

1 c. light corn syrup

1/8 tsp. salt 1 c. pecans

1 unbaked pie crust


Pre-heat oven to 350 degrees.

Whisk eggs in the Classic Batter Bowl with the Stainless Whisk. Whisk in the sugar, corn syrup, salt and vanilla. Pour in the melted butter and mix well. Place the pecans in the bottom of the unbaked pie crust. Pour the egg mixture over the top of the pecans. The pecans will rise to the top as it bakes.....(pretty amazing!).

Place the Pie Crust Shield on the pie (or make your own contraption out of tinfoil to cover your crust). Cover crust for only the first 15-20 minutes of baking time. Bake your pie at 350 degrees for approximately 50-60 minutes, or until the center of the pie shakes only slightly when moved.


-Now since I've started and I just can't stop here's my favorite Chocolate Cream Pie -


FAVORITE CHOCOLATE CREAM PIE

1 Pre-baked pie shell

Cream Cheese Mixture:
8 oz. cream cheese 1 c. Frozen Topping
1 c. powdered sugar

In the Classic Batter Bowl combine cream cheese mixture ingredients and spread over cooled pie shell.

Chocolate Mixture:
1 pkg instant vanilla pudding (most of the time I use a while chocolate)
1 pkg. instant chocolate pudding
3 c. cold milk

Beat mixture until smooth; pour over cream cheese mixture. Top with remaining frozen topping.
I love to dab the frozen topping with my scraper to make peaks in the topping. For the final touch I make chocolate curls with the serrated peeler or vegetable peeler.

If you are a baker or are interested in pie making you definitely want to take a peek at my Pampered Chef products highlighted in red. At my website. Check out the side bar on your right to get the info to shop online or to contact me.

-One last savory pie recipe..... -


MEAT PIE

1-2 c. meat (I like to use my left over roast beef, chicken or turkey. You could throw in sausage, ham, game....the sky is the limit here. Just be sure it is cooked through.)

2-3 c. veggies (This is a great meal to use your leftover veggies. You save loads of money by using up those random things in the refrigerator. Some of my personal favorites are steamed-cubed potatoes, steamed carrots, celery and onions that I saute quickly to soften, peas and corn-you can throw them in still frozen, mushroom, broccoli, green beans, and cauliflower are all good.)

1-2 c. of gravy (I use my leftovers or quickly mix up some from scratch....don't be intimidated if you are not accustomed to doing that because you can always use a mix from a packet or buy a bottle or can of gravy.

Meat Pie Crust:

1/2 c. shortening
2-2 1/2 c. flour
1/2 tsp. salt
2 Tbsp. baking powder
approximately 1/4 c. milk

Whisk the salt and baking powder into your flour. Next, using a Pastry Blender cut the shortening into the flour mixture. With a Bamboo Spoon or Bamboo Spatula stir in the milk. (You may need more) Use enough milk to make a formable dough.

Combine the meat, veggies and gravy in the bottom of your Deep Dish Pie Plate. Roll out the crust dough and top your pie. Bake in a 350 degree oven for 25-30 min. or until your crust brows nicely. You may choose to glaze your meat pie with an egg. Brush it onto the crust with the Chef's Silicone Basting Brush.


Helpful Pampered Chef Items for these recipes:

#1332 Deep Dish Pie Plate
#2230 Classic Batter Bowl
#1650 Classic Scraper
#1657 Mix N; Scraper
#2475 Stainless Whisk
#1072 Serrated Peeler
#1071 Vegetable Peeler
#1674 Bamboo Spoon Set
#2042 Bamboo Spatula Set
#1683 Pastry Blender
#1715 Pie Crust Shield
#1485 Baker's Roller
#1684 Pastry Cutter
#1718 Pastry Mat
#1755 Chef's Silicone Basting Brush
#2776 Small Micro-Cooker
#2779 Rice Cooker Plus (to steam your meat pie veggies)

To order any of these or any other Pampered Chef products please visit my website or contact me. My information is listed in the mid-section of the column on the right.

Long Term Preservation of the Common Chicken Egg

I attended the most amazing little self-reliance seminar! The women who presented were powerful individuals. They were well versed in the gospel and and power-houses of information. I learned a great deal from these outstanding women. The information poured out faster than I could comprehend or take it in. Of all the information, I was most excited about this simple procedure: the preservation of an egg.

I've often thought that of all the luxury's in one's kitchen, to have eggs at one's disposal is a most advantageous condition. This thought is backed by the saying that an egg is "the cement that holds the castle of cuisine together." An egg can bind, thicken, leaven, clarify, glaze, emulsify, and retard crystallization, not to mention garnish. Most importantly they are the star protein of consumption.

"Egg contains the highest quality food protein known. It is so nearly perfect, in fact, that egg protein is often the standard by which all other proteins are judged. Based on the essential amino acids it provides, egg protein is second only to mother's milk for human nutrition." *Food and Agriculture Organization of the United Nations. The Amino Acid Content of Foods and Biological Data on Proteins. Nutritional Study #24. Rome (1970). UNIPUB, Inc., 4611-F Assembly Drive, Lanham, MD 20706

With no more wait and anticipation I will reveal to you the coveted procedure to preserve the common egg........drum roll please.............BAM!!!!! (That was the cymbals, you have to use your imagination here.)

Take your incredible-ediable egg and coat it throurally with mineral oil (you may choose to dip it). Yes, I repeat, common mineral oil.

At this point you have sealed your egg.

Now find a cool, dark storage spot for your egg. The ladies recommended storing it in a form of insulation.....e.g. box filled with sawdust, straw, or newspaper in a basement, celler, etc.

Your egg will keep for up to 1 YEAR.....no lie.

Test prior to use. Submerse them in a bowl of water.....if they float to the top--they have gone bad, if they stay submersed on the bottom, fry you up an egg and enjoy the highest quality of protein.

Blessed with Commandments???

In my scripture reading this morning I came across a scripture that fascinated me. I was reading in Doctrine and Covenants section 59. Instructions are being given to the saints about building Zion. The Lord is telling how the saints will be blessed if they "come up unto this land with an eye single to my glory."

So we are looking at how people will be blessed when they go forth with the Lord's purposes. In verse 4 it reads, "And they shall also be crowned with blessings from above, yea, and with commandments not a few......(blessed with commandments! That is the part that reached out and smacked me) and with revelations in their time--- that they are faithful and diligent before me."

What an interesting concept,....to be blessed with commandments (none the less,"not a few"). As I pondered this it began to make more and more sense. We know that the Lord gives an amazing gift with each commandment that he gives. He couples it with a blessing that far outweighs the "burden" of keeping the commandment. So we can change our views of commandments if we only look to the final result of keeping them. It is the ultimate incentives program!

In my Pampered Chef business I have been on the receiving end of some great incentives. I have had great success in a short period of time. I have been rewarded gobs of free product value because I have met certain criteria. I think we can look at the gospel that way. If I meet the Lord's criteria on a commandment level.....just imagine the blessings that I will be eligible for. And at that point the incentives begin again....the whole "not a few" part comes into play. We can compare this to any other incentive program and know that the more that is required the greater the incentives value will be. Great info to remember is that God is just. He will not rob us of our labors. I love this whole concept. I'm excited to apply it to my life on a greater level. Join me and we'll build Zion together.

In Search of the Ultimate DONE Moment

Do any of you ever reach moments in your life when everything you need to do is DONE? If any of you do kindly speak up now and spill your secret. As my life progresses I feel a little more out of control and farther from that "done" moment the farther I go. I don't know if I have strayed too far from being the ideal person that I hold as a model in my mind or just maybe ....doubtful, but maybe, I'm actually becoming closer to being that person and the blinders of ignorance are falling. And then I see how much farther I have to go.

I vowed to reprioritize my life not all that long ago, but I lacked a solid game plan. I'm not entirly sure that I have one now, but I do believe that I'm a bit closer. This lovely new little blog is my new assistant. I'm following the whole theory that if a plan or goal physically exists somewhere in one's life that it will more likely be realized, remembered, and accomplished.

So here is goes......no laughing please ;)....notice how the tense must be present tense....the solid push into reality....

I live a more Christ centered life with focused purpose each day to better another's life and in turn bettering my own

I spend precious time with my babies each day

I finish and publish my children's cookbook

I thrive in my Pampered Chef business

Wow, there it is.....I'm sure I'll add a great deal more in the future, but I have to take this one step at a time. It's all up for editing proposals. Now we can all anticipate a new outlined schedule to soon be formulated in my brain.....it will include a days of Service, Missionary Work, Provident Living, and a ME day....we'll see what I can fabricate. Wish me luck and until then.....I'll be thinking....thinking.....thinking.