Kitchen And Houseware Market - Artisan (2 pk.) Non-Stick Silicone Baking Mat Set, 16 5/8 x 11

Kitchen And Houseware Market - Artisan (2 pk.) Non-Stick Silicone Baking Mat Set, 16 5/8 x 11

Artisan (2 pk.) Non-Stick Silicone Baking Mat Set, 16 5/8 x 11 From Artisan Metal Works List Price: $16.78 Price: $15.43 & eligible for FREE Shipping on orders over $35. Details Availability: Usually ships in 24 hours Ships from and sold by Amazon.com 34 new or used available from $14.99 Average customer review:  (2109 customer reviews)

Product Description

The Artisan silicone 2 pack half size baking mats are ideal for use with half-sized aluminum sheet pan (18 inches x 13 inches). This mat gives your sheet pan a non-stick surface for delicate or messy baking projects. Produced using FDA (USA) and LFGB (Europe) approved materials, these are oven, microwave, and freezer safe and the silicone mats can also be used on the countertop for all types of dough. Mats clean up quickly and easily with soap and water and allow to air dry. Mats are also dishwasher approved for top rack only. The mats will not absorb food orders or flavors and are perfect for the avid baker or the seasonal holiday cook. No cooking sprays, oils or parchment paper needed, helping you save both calories and money. These will quickly become your new favorite kitchen must have item. These are not to be used as a cutting surface. Sharp objects will damage the mats. Please use in conjunction with standard baking sheet pans; place silicone baking mat inside the baking sheet and then place food/cookie dough on the top of the silicone mat for either oven or freezer use. Mats are all BPA and BPP free. Artisan Metal Works is a 107 year old company that is known for exceptionalism in the foodservice industry.

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Product Details

• Amazon Sales Rank: #32 in Kitchen & Housewares
• Size: 2 pk baking mat set
• Color: Red/Tan
• Brand: Artisan Metal Works
• Model: T3602MATA
• Dimensions: 16.63" h x .13" w x 11.00" l, .30 pounds

Artisan (2 pk.) Non-Stick Silicone Baking Mat Set, 16 5/8 x 11

Posted by Shirley-Ann Pearman on Tuesday, April 28, 2015

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Breakfast Photos - Recipe Marketing

Recipe Marketing Breakfast Photos https://www.facebook.com/media/set/?set=oa.987754774567865&type=1
Posted by Recipe Marketing on Wednesday, April 22, 2015

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Quiche

Quiche Quiche made with 2 eggs and 4 tablespoons milk; red and green pepper; salt and pepper; chopped onions, and...
Posted by Recipe Marketing on Tuesday, April 21, 2015

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Potato Cheese Cakes

Potato Cheese Cakes Ingredients 1lb mashed potatoes, 4 oz cheese grated, 1 egg yolk, 1 teaspoon chopped chives or...
Posted by Recipe Marketing on Tuesday, April 21, 2015

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April 2015 Monthly Newsletter

RECIPE MARKETING

APRIL 2015 MONTHLY NEWSLETTER

Recipes To These Photos Noted Herewith 
Are Included In April 2015 Newsletter

Yellow Cake With Meringue Frosting

Portuguese Donuts

Orange Glazed Whole Wheat Raisin Bread

Please click herewith for copy of newsletter:-

Newsletter April 2015

Recipe Marketing

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Yellow Cake With Meringue Frosting

.YELLOW CAKE WITH MERINGUE FROSTING

Yellow Cake With Meringue Frosting

Ingredients

¾ cup butter

3 eggs

2½ cups all-purpose flour

2½ teaspoons baking powder

½ teaspoon salt

1¾ cups sugar

1½ teaspoons vanilla

1¼ cups milk

Method

1.                  Allow butter and eggs to stand at room temperature for 30 minutes.  Grease and flour two 9 x 1½ -inch or 8 x 1½ –inch round cake pans or grease one 13 x 9 x 2-inch baking pan; set aside in a bowl stir together flour, baking powder, and salt; set aside.

2.                   Preheat oven to 375°F.  In a mixing bowl beat butter with an electric mixer or medium to high speed for 30 seconds.  Gradually add sugar, beating until well combined.  Beat 2 minutes more.  Add eggs one at a time.  Beating well after each addition.  Beat in vanilla.  Alternately add flour mixture and milk, beating on low speed after each addition just until combined.  Spread batter into prepared pan(s).

3.                   Bake for 20 to 25 minutes for the 9-inch pans, 30 to 35 minutes for 8-inch pans, 25 to 30 minutes for 13x 9x2-inch pan, or until a wooden toothpick inserted near center(s) comes out clean.  Cool cake layers in pans or wire racks for 10 minutes.  Remove layers from pans; cool thoroughly on racks.  Or place 13x9x2-inch cake in pan on wire rack; cool thoroughly.  Frost with desired frosting. 

Meringue Frosting

Ingredients

1½ cups sugar

⅓ cup cold water

2 eggs whites

¼ teaspoon cream of tartar

1 teaspoon vanilla

Method

1.                  In the 2-quart top of a double boiler combine sugar, water, egg whites, and cream of tartar.  Beat with an electric mixer on low speed for 30 seconds.

2.                  Place the pan over boiling water (upper pan should not touch the water.  Cook, beating constantly with the electric mixer on high speed, for 10 to 13 minutes or until an instant-read thermometer registers 160° F when inserted in the mixture, stopping beaters and quickly scrapping bottom and sides of pan every 5 minutes to prevent sticking.  Remove pan from the heat; add vanilla.  Beat about 1 minute more or until frosting is fluffy and holds soft peaks.  This frosts tops and sides of two 8– or 9- inch cake layers of one 10– inch tube cake.  Store frosted cake in the refrigerator and serve the same day it is made.

Yellow Cake with Meringue Frosting was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipes were taken from Better Homes and Garden New Cook Book “14^th Edition”; the chapter on Cakes and Frostings; pages 164 and 184.

https://drive.google.com/file/d/0B5WnHuJ90rZZeFhGUmdrN1RCYlE/view?usp=sharing

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ShirleyAnn Pearman

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Portuguese Donuts

PORTUGUESE DONUTS

Portuguese Donuts

Ingredients

5lbs flour

2 cups sugar

1 dozen eggs

1 bar of butter

1 can of milk and ½ to 1 can of milk

Boil lemon slivers with milk

2 tablespoons salt

3 yeast packages, warm water 1 tablespoon sugar

Method

1.                  Mix all together.

2.                  Let rise, fry.

Portuguese Donuts were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe was given to by Lucy DaPonte a co-worker I worked with while working at Conyers, Dill and Pearman in the 1980’s.

https://drive.google.com/file/d/0B5WnHuJ90rZZaTBYaE9fYWJYU3c/view?usp=sharing

  

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ShirleyAnn Pearman

Recipe Marketing

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