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ISO Heritage heart recipe

cookinforyou

Member
Gold Member
Nov 4, 2009
262
0
Hi

I have a customer who has one of the old heritage heart stoneware but lost her recipe for the shortbread, I have searched but no luck. Does anyone have it she believes it was on the use and care card.

thank you
 

cookinforyou

Member
Gold Member
Nov 4, 2009
262
0
I did and all I find is the product for sale on e-bay etc
 

PampChefJoy

Veteran Member
Gold Member
Jul 18, 2005
1,814
8
I googled and found this:

You can use them to bake cookies, using either a refrigerated pre-made dough
or dough you make. Spray the mold with a vegetable oil lightly and press the
dough into the mold.

You can also do crafts, such as the applesauce/cinnamon mixture, which when
dried (which dries hard), you can use as a fragrant decoration.
Use a plaster of paris and after it dries, paint it.
Use melted chocolate to make a chocolate heart piece.
Melted jolly ranchers to make a stained-glass look decoration.
If you need any other ideas, please feel free to email me: bpampered2 at
hotmail dot com

Here are a few recipes from our website:

Chocolate Candy Heart
Ingredients:
7 ounces white confectionery coating candy wafers (about 1 cup)
5 ounces chocolate confectionery coating candy wafers (about 3/4 cup)
Oil-based candy colors (see Cook's Tip)
Directions:
1.Start with a clean, dry Autumn Wreath Stoneware Mold. Do not grease or
flour mold. Place mold in freezer for at least 1 hour. Be sure all utensils
are dry.
2.Place white confectionery coating in Classic Batter Bowl. Microwave,
uncovered, on DEFROST (30% power) 1-2 minutes or until melted and smooth,
stirring after each 30-second interval. Do not overheat. Divide melted
coating among several small bowls. Tint using oil-based candy colors. Remove
mold from freezer. Using a thin, clean paintbrush, fill design with tinted
coatings.
3.Place chocolate confectionery coating in Small Batter Bowl; melt as
directed in Step 2. Carefully pour melted coating into mold, filling to top
of mold. If necessary, use back of spoon to spread coating evenly in mold.
Gently tap mold on counter to eliminate any air bubbles. Refrigerate 1 hour
or until chocolate pulls away from sides of mold.
4.To release chocolate from mold, cover cutting board with a clean folded
kitchen towel. Hold mold upright; lightly tap edge on cutting board until
chocolate starts to release. If necessary, insert thin blade of paring knife
between edge of chocolate and mold to release chocolate; carefully remove
from mold.
Yield: 1 candy heart Cook's Tips: Vanilla- or chocolate-flavored almond
bark can be substituted for the confectionery coating candy wafers, if
desired. Oil-based candy colors can be found at craft stores or stores that
carry cake-decorating supplies. Do not use liquid food coloring; it will
cause coating to harden.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~~~~~~~~~~~~~~~~
~~~~~~~~~~~~~~~~```
Sugar Cookies
Ingredients:
2 cups all-purpose flour
1/4 teaspoon salt
1/2 cup (1 stick) butter, softened (do not substitute margarine)
3/4 cup sugar
1 egg
1 tablespoon milk
1/4 teaspoon vanilla
Tinted egg wash (optional, see Cook's Tip)
Directions:
1.In small bowl, combine flour and salt; mix well and set aside. In large
bowl, beat butter and sugar until creamy. Add egg, milk and vanilla; beat
until smooth. Gradually add flour mixture; beat until well blended. Form
dough into a 4-inch disk; wrap in plastic wrap. Refrigerate 1-2 hours.
2.Preheat oven to 375°F. Lightly flour Bountiful Heart Stoneware Mold;
firmly press a portion of the dough into mold. Run knife flat across top of
mold to trim off excess dough. Gently pull dough away from edge of mold with
finger.
3.To release dough from mold, cover cutting board with a clean folded
kitchen towel. Hold mold upright; lightly tap edge on cutting board until
dough starts to release. Transfer dough to flat Baking Stone; repeat with
remaining dough. Decorate with tinted egg wash, if desired. Bake 12-14
minutes or until edges are light brown; cool 3 minutes on baking stone.
Remove cookies to cooling rack; cool completely.
Yield: 5-6 cookies
Nutrients per serving: (1 cookie): Calories 380, Total Fat 16 g, Saturated
Fat 10 g, Cholesterol 75 mg, Carbohydrate 56 g, Protein 5 g, Sodium 270 mg,
Fiber 1 g
Cook's Tips: To make tinted egg wash, combine 2 egg yolks and 1/2 teaspoon
water; divide among several small bowls. Add 1-3 drops desired food coloring
to each bowl; mix well. Brush color onto dough using clean craft paint
brushes. Bake as directed above.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~~~~~~~~~~~~~~~~
~~~~~~~~~~~~~~~~~~~~~
Tissue Paper Decoration
Ingredients:
2 sheets tissue paper (20 x 26 inches each)
1 1/4 cups water
Directions:
1.Preheat oven to 200°F. Crumble tissue paper. Place tissue in blender
container; carefully push down close to blade. Add water. Cover; blend 15-20
seconds. Place blended paper in colander; squeeze excess water out with
hands or spatula.
2.Firmly press paper evenly into Winter Heart Cookie Mold. Blot any excess
water from paper in mold using kitchen towel. Bake 2 1/2-3 hours or until
paper is completely dry. (Do not overbake or edges will curl and turn
brown.)
3.Remove paper decoration from mold; cool completely on cooling rack. Paint
with water colors or acrylic paints, or decorate as desired.
Yield: 1 decoration
Cook's Tips: Paper decoration can be dried at room temperature for several
days. Place a flat object over the mold to prevent edges from curling.
©The Pampered Chef, Ltd. 2003
 

cookinforyou

Member
Gold Member
Nov 4, 2009
262
0
thanks but she is actually specific in a shortbread cookie recipe that came with that she is looking for
 

cookinforyou

Member
Gold Member
Nov 4, 2009
262
0
Still looking for the shortbread made in the hearts if anyone has this recipe please share!!!!
 

kaiser

Member
Gold Member
May 26, 2008
55
0
All-Occasion Butter Cookies
1 pound (4 sticks) butter or margarine, divided (do not use vegetable oil spreads)
2 3/4 c. (11 ounces) all purpose flour
1 pkg. (18.25 ounces) white cake mix

Preheat oven to 350. in a bowl, microwave 2 sticks of butter on high for 1 minute, or until melted. Slice remaining butter in 1/2 inch pieces; add to melted butter, tossing to coat. Allow butter to stand 3-5 minutes or until softened. Meanwhile, place flour into a bowl (for more consistent results, weigh flour on kitchen scale). Add cake mix to flour, whisking to mix and break up any clumps. Whisk butter until smooth and free of lumps. If necessary, return butter to microwave for 10-20 seconds or until creamy and pourable. Do not melt completely. Pour butter into dry ingredients. Mix until dry ingredients are incorporated and dough is smooth. If dough is too stiff, knead until smooth.

*If used in a cookie press: bake 15-17 minutes, or until golden brown. COol 3 minutes before removing to cooling rack. Makes approx. 8 dozen

*If rolled and cut-out: Knead with floured hands, adding up to 1/2 c. flour as needed to form firm dough. Divide into 3 sections, roll each section into an 8-inch disc. Cut shapes. Bake 15-17 minutes. Cool 3 minutes on baking sheet. Makes approx. 2-1/2 doz.

*If used to make drop cookies: Add mix-ins, if desired. Using small cookie scoop, bake 15-17 min. COol 3 minutes on sheet, makes approx. 7 doz. (mix-ins are mini choc. chips, nuts, raisins, coconut, dried canberries, chopped candies, other baking chips and chunks)
 

kaiser

Member
Gold Member
May 26, 2008
55
0
Simple Shortbread Buttons


Ingredients:
1/2 cup (1 stick) butter, softened
2 tablespoons granulated sugar
1 teaspoon vanilla
1 1/4 cups all-purpose flour
1/8 teaspoon salt
1/4 cup powdered sugar


Directions:
In Classic Batter Bowl, combine butter and sugar with Bamboo Spoon until light and fluffy. Beat in vanilla. Gradually stir in flour and salt until smooth. Form into a ball.
Place powdered sugar in Flour/Sugar Shaker. Dust a 15-inch piece of Parchment Paper with powdered sugar using Flour/Sugar Shaker. Transfer dough onto Parchment Paper; shape into an 8-inch log. Refrigerate 30 minutes.
Meanwhile, preheat oven to 350°F. Cut cookies into 1/2-inch slices using Crinkle Cutter. Place on flat Baking Stone. Bake 20-22 minutes. Cool 3 minutes on Baking Stone; remove to Stackable Cooling Rack. Repeat with remaining dough. Cool completely. Sprinkle cookies with powdered sugar.
Yield: about 2 dozen cookies

Nutrients per serving: (1 cookie): Calories 60, Total Fat 4 g, Sodium 50 mg, Fiber 0 g

Variations:
Orange Shortbread: Fold in 2 teaspoons fresh orange zest with flour.

Almond Shortbread: Fold in 1/3 cup chopped almonds with flour.
 

kaiser

Member
Gold Member
May 26, 2008
55
0
Chocolate Almond Shortbread
Posted by BJ

1 cup unsalted butter
1/2 cup granulated sugar
3 oz milk chocolate (melted)
2 cups all-purpose flour
1/2 cup chopped almonds, roasted

Cream butter until fluffy; beat in sugar. Stir in chocolate. Gradually beat in the flour. Stir in almonds.

Pat dough into a 1/2 inch thick rectangle on an ungreased baking stone. Prick top all over with a fork. Score top with a knife tip into serving size squares. Bake in preheated oven at 350 until firm and delicately browned (about 30 minutes.

Cool slightly on the baking stone and then remove to a wire rack.

Makes abut 1 1/2 dozen.
 
Nov 8, 2021
1
0
Still looking for the shortbread made in the hearts if anyone has this recipe please share!!!!
Here is the recipe which came with my clay shortbread pan:
1/2C butter at room temperature, 1/3 C unsifted powdered sugar, 1/4 tsp vanilla, 1 C unsifted all purpose flour
cream butter til light, cream in powdered sugar, then vanilla. Work in the flour by kneading on unclouded board until nice and smooth. Spray pan with Pam....lightly. Press dough into shorbread pan and prick entire surgace with a fork and bake in pan at 325 for about 30-35 min or until lightly browned. . Cool in pan 10 mins before loosening edges with a knife and flip pan over onto cutting board. If cookies do not separate cutting them apart while warm. Cool pan before wash with soap and water ..avoid dishwasher cleaning.
 
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