Jodi'sKitchen
- 14
Have You Tried These Delicious Pull Apart Bread/Garlic Bites?
- Thread starter Jodi'sKitchen
- Start date
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Discussion Overview
The thread centers around the preparation and sharing of recipes for pull apart bread and garlic bites, with participants discussing their personal experiences and preferences regarding ingredients and cooking methods. There is also a focus on how to incorporate these recipes into brunch shows.
Discussion Character
- Anecdotal
- Opinion-based
- Exploratory
Main Points Raised
- One participant, identifying as a consultant, inquires about where to find a specific recipe and expresses uncertainty about hosting a brunch show.
- Another participant shares a basic recipe for pull apart bread, noting variations in ingredient amounts, particularly butter.
- Several users mention using different amounts of butter, with some preferring a half stick or even less for their recipes.
- One participant describes their experience making cinnamon pull apart bread, highlighting the use of Grands biscuits and a specific baking method that worked well for them.
- Another participant discusses their plans to demonstrate the pull apart bread at an upcoming show, considering how to integrate it with other dishes.
- One user mentions testing the garlic bread recipe with their family and shares their cooking method.
- Another participant notes the importance of ensuring the bread slides out of the pan easily during demonstrations.
Areas of Agreement / Disagreement
Views differ regarding the amount of butter to use in the recipes, with no clear consensus on a specific quantity. Participants also share varying approaches to demonstrating the recipe at shows.
Contextual Notes
Participants are sharing personal experiences and preferences related to cooking and demonstrating pull apart bread recipes, particularly in the context of Pampered Chef shows.
Who May Find This Useful
Consultants looking for recipe ideas and tips for incorporating pull apart bread into their cooking demonstrations may find this discussion beneficial.
soonerchef
- 1,523
The pull apart bread is pretty basic....a couple of cans of small biscuts (refigerated), melt one stick of butter in saute pan, add garlic and Italian Seasoning to taste, add biscuts cut into quarters. Toss to coat fully, bake in oven (some might do a different temp) at about 375 until golden brown. You can change all of this up just by adding different ingredients to the butter.
For brunches I do either the Ham and Cheese Omelet Roll or the Florentine Casserole.
For brunches I do either the Ham and Cheese Omelet Roll or the Florentine Casserole.
Could you resend it? Thanks!
jrstephens
- 7,085
mommyhugz1978
Gold Member
- 3,695
Cindycooks
Silver Member
- 1,843
This weekend I made the cinnamon ones for my family - except I used the Buttery Grands biscuits. I did not have an apple, so I stirred in some raisins. Baked as is says in the 8" saute pan and when they were ready, I dumped them onto the medium square SA - then spread with some cream cheese icing. Probably one-thousand calories in one little piece but OMG they were better than Cinnabon!
I always use the Grands biscuits and not the regular ones. I find it easiest to melt the butter in the saute pan, then stir everything up in the Classic Batter Bowl - then pour back in the saute pan. Scrape down the sides with the skinny scraper. This is what works for me as the grands biscuits are bigger so it is hard to stir them in the saute pan without making a mess. But it bakes up nice and fluffy and soooo good. I sell a saute pan at nearly everyshow because of these! I love to have the garlic ones baking as the guests arrive!
For brunch shows I usually make the Ham and Egg Braid along with the Cinnamon Pull-Aparts. The Ham & Egg recipe is attached. Its from the old stoneware cookbook I believe and I love it.
I always use the Grands biscuits and not the regular ones. I find it easiest to melt the butter in the saute pan, then stir everything up in the Classic Batter Bowl - then pour back in the saute pan. Scrape down the sides with the skinny scraper. This is what works for me as the grands biscuits are bigger so it is hard to stir them in the saute pan without making a mess. But it bakes up nice and fluffy and soooo good. I sell a saute pan at nearly everyshow because of these! I love to have the garlic ones baking as the guests arrive!
For brunch shows I usually make the Ham and Egg Braid along with the Cinnamon Pull-Aparts. The Ham & Egg recipe is attached. Its from the old stoneware cookbook I believe and I love it.
Last edited:
spoiledchef
- 386
Okay, I'm doing these at my show on Friday night. When you do these AT a show, do you demo any of it? I'm also making the Italian Pasta Stir-Fry from the SB f/w '05, so I'm mainly demoing that. Just wondering about doing a demo with the pull aparts.
And -- I made them at home last night, and I only used 2 tablespoons of butter. I found that one stick is WAY too much butter for our liking, and 1/2 stick probably would be, too. I may try 3 tbs Friday night though.
And -- I made them at home last night, and I only used 2 tablespoons of butter. I found that one stick is WAY too much butter for our liking, and 1/2 stick probably would be, too. I may try 3 tbs Friday night though.
tina_rn
- 36
Cindycooks
Silver Member
- 1,843
I use around 1/3 stick of butter. Remember at the shows even tho we have the best cookware ever, you want to make sure they "slide" right out of the pan!
For my demo - I make them ahead and have them baking as the guests arrive. So really I am only demo'ing them sliding out of the pan onto the SA. I talk all about the cookware. But if you want them eaten along with the Stir-Fry, you might want to have them already made up so the guests can see - and then pop them in the oven as you are demo'ing the stirfry.
For my demo - I make them ahead and have them baking as the guests arrive. So really I am only demo'ing them sliding out of the pan onto the SA. I talk all about the cookware. But if you want them eaten along with the Stir-Fry, you might want to have them already made up so the guests can see - and then pop them in the oven as you are demo'ing the stirfry.
spoiledchef
- 386
I was thinking about doing that...having it all ready in the pan, talk about HOW I did them, and then baking them in the oven. Now, I've read various temps/times. Last night, I think I cooked them on 375, but I cooked them longer than the 15-17 minutes...think it was closer to 25 or 30. Any suggestions?
Frequently Asked Questions
What are Pull Apart Bread/Garlic Bites?
Pull Apart Bread/Garlic Bites are a delicious appetizer or side dish made from dough that is cut into pieces, coated with garlic and butter, and baked until golden and fluffy. They are perfect for sharing and can be customized with various herbs, cheeses, and spices.
How do I make Pull Apart Bread/Garlic Bites using Pampered Chef products?
You can make Pull Apart Bread/Garlic Bites using Pampered Chef products like the Mix ‘N Chop for mixing ingredients, the Classic Batter Bowl for combining dough, and the Stoneware Baking Dish for even baking. Follow a simple recipe by preparing the dough, cutting it into pieces, and layering it with garlic butter before baking.
Can I customize the flavors of Pull Apart Bread/Garlic Bites?
Absolutely! You can customize the flavors by adding different herbs like rosemary or thyme, cheeses such as mozzarella or cheddar, or even incorporating ingredients like sun-dried tomatoes or olives for a unique twist.
How long does it take to prepare and bake Pull Apart Bread/Garlic Bites?
The preparation time for Pull Apart Bread/Garlic Bites is typically around 15-20 minutes, depending on the recipe. Baking usually takes about 25-30 minutes, making it a quick and easy dish to prepare for gatherings or family meals.
Are Pull Apart Bread/Garlic Bites suitable for special diets?
Pull Apart Bread/Garlic Bites can be adapted for various dietary needs. For gluten-free diets, you can use gluten-free flour. For vegan options, substitute dairy ingredients with plant-based alternatives. Always check the specific recipe for dietary compatibility.
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