Recent content by bridgetbakes

Has anyone ever tried doing the microwave chips and then dipping them in chocolate? A friend mentioned it and I thought it was a great idea. Wondering if I can turn this into something at a show. Dip chips in warmed Chocolate Caramel sauce and let cool on parchment? LOVE the idea of the...

Thanks Aimee. But no, I do not need the white baker. I wanted to replace the lid to my cranberry one. I think I might even have the white baker in my attic right now! (Like I said, I've had a few of them!) :o

Thank you! This helps a lot. The lid handle broke off my baker and I was hoping to replace. I have a few DCBs and I didn't know if this one was within the 3yr. Sounds like it is not. :(

Does anyone know at what time (year) the Deep Covered Baker went from having the Family Heritage logo on the outside bottom to having just the Pampered Chef logo with "3Qt" markings? :)

Is this the BEST news or what?!!!:D:D:D:D Dear Consultant, I am very pleased to announce that effective Nov. 1, the Cranberry Deep Covered Baker is no longer a “Host Only” item. We have worked closely with our suppliers to secure an adequate amount of inventory, and as a result we are...

I am flying with a fellow consultant for NC and we are taking advantage of the good PC rate offered by GO Airport Express to get from the airport to the hotel and then from McCormick to the airport. I am trying to make a reservation through consultant's corner right now and it is asking me...

I feel like a delinquent cheffer not knowing the answer to this question but... how do you make french fries on the bar pan?:blushing: Any tips? Suggested cutting tool for potatoes? Cook temp and time? Favorite seasonings?

I have found that having enough potatoes is key to getting this recipe its desired thick consistency. The recipe says 3 large russet potatoes or 2.5 pounds of potatoes. Well 2.5lbs of potaotes is HALF of the standard 5-pound bag so that is a lot of potatoes! :chef: I have used 1% and 2% milk...

Does anyone know? I have a customer who says her mom purchased her pans for her in 1999. Was the Professional cookware out then? Just trying to figure out if she has the old Generations or if these could be Professional pans... Thanks!

Becky - Thanks for the idea. However, the dressing for the salad requires 1/3 a cup of sugar...would that be considered diabetic friendly?

My latest host would like a recipe that is diabetic friendly AND lactose/whey free...I am TOTALLY stumped!! Anyone have ideas how to address ALL of these?:eek:

Just thought I would let you all know that the Kitchen Shears worked like MAGIC in cutting the oil-packed sun-dried tomatoes! Truthfully it was a lot less messy than using one of the knives. Since I show off 2 of the knives earlier in the recipe, showing off another product like the shears works...

Ginger, thanks for the great idea to use the Kitchen Shears! Cutting sun-dried tomatoes with a knife is so messy! Would still love a great idea for how to use the Food Chopper in that recipe though...;)

Bumping up...:chef: HELP!

I am making Creamy One Pot Pasta for a show tomorrow night. I have done this a number of times before and when it gets to the sun-dried tomatoes I usually have someone slice with the Forged Paring Knife. However, I wondered if anyone has ever tried using the Food Chopper to dice sun-dried...