Stoneware Cookie Mold Tips
Stoneware Cookie Mold Ideas
CINNAMON CLAY MOLDS:
1 1/2 cups ground cinnamon
1 cup applesauce
1/3 cup white glue
1. Mix ingredients in Classic Batter Bowl. Remove from Batter Bowl; knead mixture until firm and clay-like. Refrigerate 30 min.
2. Sprinkle Mold lightly with Cinnamon; invert and tap sides to remove any excess cinnamon. Firmly press a portion of dough into mold. If dough is sticky; lightly sprinkle hands with cinnamon
TISSUE PAPER DECORATIONS:
32 squares of Ultra Charmin
Fill Clean cookie mold with water. Layer bathroom tissue across cookie mold using two squares at a time, alternating directions with each layer, like spokes of a wheel. When all layers are on mold, press tissue into indentations. Pull excess tissue of edges if desired. Microwave approx 5 minutes, checking midway. If bubbled up, press down and finish cooking. Paper ornament will pull out when dry. Don't overcook.
TO MOLD CHOCOLATE:
1. Start with a clean dry Mold. Do not grease mold. Place in freezer for at least 1 hour. Be sure all utensils are dry. Water causes melted coatings to harden and streak.
2. Place 1 pound of chocolate confectionery .coating in Classic Batter Bowl. Microwave on DEFROST (30% power) 2 minutes; stir. Continue to microwave for 30-second intervals, stirring after each interval, until coating is melted and smooth.
3. Remove mold from freezer. Carefully pour melted(slightly cooled as much as
possible) chocolate in Mold, filling to top of mold. Lightly tap mold on counter to remove any air bubbles in coating.. If necessary, run blade of long knife across top of mold to even out coating. Chocolate will begin to set due to bold being cold. so you must work quickly.
4. Place mold in refrigerator; chill about 15 minutes or until set. Chocolate will appear frosted on surface and sides will pull away from edges when it is ready to release.
Stained Glass Confections:
20-25 clear hard Candies such as Jolly Ranchers
Non-stick cooking Spray
Spray Stoneware mold with non-stick cooking spray. Melt Candy in small Pampered Chef Non-stick saute pan over medium heat for 5 to 6 minutes or until candy is completely melted and surface is bubbly (Do not overheat) Pour melted candy into mold. Cool candy mold 10 to 12 minutes or until candy is set around edges an begins to harden. Unmold candy by carefully lifting edge of candy out of mold using a Quikcut Paring Knife. Invert (still flexible) mold and peel candy out of mold. Gently press candy on hard surface to flatten, if necessary. Cool completely.
Hard Candy Heart Mold Tip
If any of you are having trouble with the candy demo in the heart mold: This is from a Yahoo Pampered Chef Loop of which I belong.. I had a lot of problems with my first one. I discovered that I heated the candy too high. DO NOT OVERHEAT THE CANDY!!! It would not release from the mold and I had to pull it out in pieces and it disintegrated. (I had sprayed the mold with Canola oil.)
Since then, I spray the mold generously with Pam. I use 20 Jolly Rancers and melt them in the Professional Small Saute pan on medium low heat. It takes longer but as soon as the candy is melted and there are little bubbles, I pour it into the mold. Let it sit for 10 minutes (timed) and use Quikut paring knife
in corner to release. It works like a charm. This from Janet Myers
1. For each mold, remove 1/4 pound (1 stick) of butter from the refrigerator to soften for 20 - 30 minutes. At the same time, place clean, dry cookie molds in the freezer to chill.
2. Remove the molds from the freezer and press butter in the mold using the heel of your hand or the back of a large metal spoon. Return the filled mold to the refrigerator for 20 - 30 minutes to chill.
3. To remove molded butter, carefully run a small knife around the inside edge of the mold and use the tip of the knife to pry one edge of the formed butter away from the mold. Tip out onto a small serving plate.
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