Half-Recipe Turtle Fudge Skillet Cake in an 8" Saute Pan

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Discussion Overview

This thread explores various dessert ideas that can be made in an 8" saute pan, with participants sharing their personal experiences and recipes. The focus is on smaller portions suitable for demonstrations and personal use, particularly in the context of Pampered Chef shows.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant, identifying as a consultant, is interested in making a half recipe of turtle fudge skillet cake in an 8" saute pan for a show.
  • Another participant suggests using canned biscuits to make cinnamon sugar bites.
  • Several users mention rice krispie treats, with one sharing a simple recipe and discussing the ease of cleanup with the cookware.
  • One participant shares a recipe using a Jiffy cake mix with pineapple, highlighting its presentation and suitability for smaller gatherings.
  • Another participant expresses excitement about trying the cinnamon bites for both personal and demo purposes.
  • One participant shares their experience of making chocolate fondue in the saute pan, noting its appeal during a show.
  • Several participants agree that the smaller dessert sizes are ideal for newly married couples, seniors, and singles.
  • One participant discusses a potential sale of cookware to a maintenance man, indicating interest in hosting a show.
  • Another participant shares their success in selling cookware to a friend, indicating the potential for future bookings.

Areas of Agreement / Disagreement

Participants generally agree on the appeal of smaller dessert recipes for various audiences, including singles and couples. However, there is no clear consensus on which dessert is the best option, as multiple recipes are suggested and discussed.

Contextual Notes

The thread reflects a community of Pampered Chef consultants sharing personal experiences and ideas for using specific cookware in their demonstrations and personal cooking.

Who May Find This Useful

Consultants looking for dessert ideas that can be easily prepared in an 8" saute pan, particularly for demonstrations or smaller gatherings.

C
ChefSteph06
Messages
53
Has anyone tried making a smaller version in the 8" saute pan? That is the only piece of cookware I have & I would really like to show it off. For my show tonight I am making the clubhouse chicken squares. I would like to have the dessert in the oven while I am doing my demo. I was thinking I would just do a half recipe of the turtle fudge skillet cake in the saute pan. She's expecting about 8 to 10, so I figured everyone would get a little sample after the chicken squares.
 
What about cinnamon sugar bites (using canned biscuits)
 
Or the rice krispie treat that everyone talks about (I would love the recipe if anyone has it)
 
jenniferknapp said:
Or the rice krispie treat that everyone talks about (I would love the recipe if anyone has it)
Click to expand...
Jennifer -

I've not tried making them yet, but here's what someone gave me...

Rice Krispie Treats

1 tsp. butter
1-cup mini marshmallows
1-cup Rice Krispies
I talk to them about the features of our cookware while I wait for them to melt. Then I stir in one cup of the cereal. Most people know what a mess is left in the pan/bowl and the spoon they use. I walk around the room and show everyone how the whole bunch just slides around the pan, it's wonderful. The spoon shows how everything usually sticks to the pan but not with our 'try me' pan! (or any or our cookware) I use little Ziplock snack bags for the two ingredients and if the host has butter on hand for the other recipe, I'll use hers, if not then I take it along with me.
 
Thanks!! I def want to try this, for a demo, but also personally, since I am alone and hate to make a large batch of them!BTW - I will bring the ingredients in prep bowls instead of baggies!
 
I use a Jiffy cake mix which is equivalent to half of a regular cake mix. Melt 2 tablespoons butter, and 2 tabsp. of brown sugar in Saute Pan. Place four rings from a can of sliced pineapple into the melted and stirred mixture. Use the juice from the can for the liquid the cake mix calls for, with one egg. Pour over the pineapple slices and bake 15 to 20 minutes in a 350 degree oven. It proves that the pan is oven worthy, and looks so pretty on the serving plate. It could be cut into 8 pie shaped pieces. If you have some cherry's to put in the center of the rings, that adds to the presentation.
 
Grandmarita said:
I use a Jiffy cake mix which is equivalent to half of a regular cake mix. Melt 2 tablespoons butter, and 2 tabsp. of brown sugar in Saute Pan. Place four rings from a can of sliced pineapple into the melted and stirred mixture. Use the juice from the can for the liquid the cake mix calls for, with one egg. Pour over the pineapple slices and bake 15 to 20 minutes in a 350 degree oven. It proves that the pan is oven worthy, and looks so pretty on the serving plate. It could be cut into 8 pie shaped pieces. If you have some cherry's to put in the center of the rings, that adds to the presentation.
Click to expand...

That is great to know!! I love this thread, thanks for starting it Steph!
 
I am doing chocolate fondue in mine tonight at a show. It is 1 bag of chocolate chips...let them melt and slowly pour in 1/2 can of evaporated milk. Mix thoroughly, pour into SA bowl and serve with pretzels or graham stix on the rectangle platter. Then wipe out pan with a paper towel to show how easy it cleans.
wish me luck tonight with it. I made it for mu kids a few minutes ago. They loved it.
 
Grandmarita said:
I use a Jiffy cake mix which is equivalent to half of a regular cake mix. Melt 2 tablespoons butter, and 2 tabsp. of brown sugar in Saute Pan. Place four rings from a can of sliced pineapple into the melted and stirred mixture. Use the juice from the can for the liquid the cake mix calls for, with one egg. Pour over the pineapple slices and bake 15 to 20 minutes in a 350 degree oven. It proves that the pan is oven worthy, and looks so pretty on the serving plate. It could be cut into 8 pie shaped pieces. If you have some cherry's to put in the center of the rings, that adds to the presentation.
Click to expand...

That sounds wonderful! Thanks for sharing. I will have to try it out to sell more cookware--that's the only piece I own of ours right now too!
 
jenniferknapp said:
Thanks!! I def want to try this, for a demo, but also personally, since I am alone and hate to make a large batch of them!

BTW - I will bring the ingredients in prep bowls instead of baggies!
Click to expand...

Great idea JK--use the prep bowls so you can show and sell them!:)
 
  • Thread starter
  • #11
Thanks so much for the ideas! I tried the cinna-bites (that's what i called them) & everyone LOVED them! I used sugar & our cinnamon plus in a prep bowl to dip the biscuit pieces. They slid right out of the pan! I got one booking just so she can get the cookware!
 
Sounds sooo goood
Grandmarita said:
I use a Jiffy cake mix which is equivalent to half of a regular cake mix. Melt 2 tablespoons butter, and 2 tabsp. of brown sugar in Saute Pan. Place four rings from a can of sliced pineapple into the melted and stirred mixture. Use the juice from the can for the liquid the cake mix calls for, with one egg. Pour over the pineapple slices and bake 15 to 20 minutes in a 350 degree oven. It proves that the pan is oven worthy, and looks so pretty on the serving plate. It could be cut into 8 pie shaped pieces. If you have some cherry's to put in the center of the rings, that adds to the presentation.
Click to expand...

I have this pan too, and this sounds very yummy and easy enogh as well, should get a lot of sautee pan orders too.

thanks;

liz
 
Not only do these recipes sound great! They are the perfect size for our just married couples, when a large dessert is too much.
 
Pamperedchef8592 said:
Not only do these recipes sound great! They are the perfect size for our just married couples, when a large dessert is too much.
Click to expand...

Also great for seniors or empty nesters!
 
Or for singles like myself!! Because I WILL eat an entire batch of a desserts by my lonesome!
 
Sorry about that JK--that is also an excellent point! Everything in moderation!
 
The less I make, the less I can eat!!:D
 
I try to convey that to my husband but he doesn't buy it! LOL!!!
 
Back on topic. My maintenance man stopped by yesterday and asked me if I sold pots and pans too. I said yes and showed him my 8" saute pan that I got free during my SS bonus when I started 2 1/2 years ago. He was quite impressed with it and asked for a catalog to look at at home. I told him that if he bought a set of cookware from me I would make turn it into a show for him and give him host rewards. I hope he does! Will let you know if something comes out of it.
 
pamperedharriet said:
Back on topic. My maintenance man stopped by yesterday and asked me if I sold pots and pans too. I said yes and showed him my 8" saute pan that I got free during my SS bonus when I started 2 1/2 years ago. He was quite impressed with it and asked for a catalog to look at at home. I told him that if he bought a set of cookware from me I would make turn it into a show for him and give him host rewards. I hope he does! Will let you know if something comes out of it.
Click to expand...

I'll keep my fingers crossed for you on that one!! I would LOVE, LOVE, LOVE to sell a set of cookware!!!
 
I finally sold my first set to my mom's best friend last weekend...we decided to make her the co-host, so that she could get in the combo now....and she will host a show in the future for me! But I hope that she loves it, and talks it up at another show booking from my mom's party in April :)
 
Thanks Kearstin! I hope so too!
 
That would be awesome JK!!
 

Frequently Asked Questions

What ingredients do I need for the Half-Recipe Turtle Fudge Skillet Cake?

To make the Half-Recipe Turtle Fudge Skillet Cake, you will need the following ingredients: 1 cup of all-purpose flour, 1/2 cup of granulated sugar, 1/2 cup of brown sugar, 1/2 cup of unsweetened cocoa powder, 1/2 teaspoon of baking powder, 1/4 teaspoon of baking soda, 1/4 teaspoon of salt, 1/2 cup of milk, 1/4 cup of vegetable oil, 1 teaspoon of vanilla extract, and chocolate and caramel sauce for drizzling.

How long does it take to cook the cake in the 8" Saute Pan?

The Half-Recipe Turtle Fudge Skillet Cake typically takes about 25-30 minutes to cook in the 8" Saute Pan. It's important to check for doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.

Can I use a different pan if I don't have an 8" Saute Pan?

Yes, you can use a different pan, but keep in mind that cooking times may vary. If you use a larger or smaller pan, monitor the cake closely to ensure it cooks evenly and doesn't overbake or underbake.

What can I substitute for the vegetable oil in the recipe?

If you need a substitute for vegetable oil, you can use melted butter, coconut oil, or applesauce. Each substitute may slightly alter the flavor and texture, so choose one that complements the cake.

How should I store leftovers of the Turtle Fudge Skillet Cake?

To store leftovers, let the cake cool completely, then cover it tightly with plastic wrap or transfer it to an airtight container. It can be stored at room temperature for up to 2 days or in the refrigerator for up to a week. For longer storage, consider freezing individual slices.

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