Let's Share Cookware Demo Recipes

[pamperedalf]

I just used the electric burner at my last show, and it was so convient to do a cooking demo right there if front of everyone. I was impressed myself. I demoed the garlic pull apart breads, very yummy.

 

[RachelNguyen]

butane burnerWow, I never thought of using this for a cooking show, but I have a little gas burner that is the kind used at restaurants for table top cooking. It is fueled by butane canisters and has an autostart flame. It is really cool. I have seen them at Target in the sporting goods section. They are a little more pricey, (I think in the $20 range) but they don't need to be plugged in and they are free standing. Plus, you'll be cooking with gas, LOL!

Mine is by 'Mr. Stove'. The butane canisters are cheap and available at Target or sporting goods stores.

Love,
Rachel

 

[missmessmaker]

idea and be carefulI have a white gass buner also that I've thought about taking to shows, but decided against it. Remember at winter time I hear about people who are trapped in their homes from so much snow and they use gas grills and end up dieing or getting really sick from inhailing carbonmonixide from the grill. :eek:
I'm going to try the ice cube idea with the saute pan and the SA piece. My director also said to make a mini cookie in one of the small saute pans and bring it to the show in the pan and explain how to cook it if you don't do a pan cake. I've done the cheese thing but here's an extended idea on the cheese demo. You could use the roasting pan if you have it or even better the double burner griddle. Shread some parmasean cheese with the Grater, warm the pan over the stove top, and drop a teaspoon of cheese into piles around the pan leaving room for spreading and fry about a 3 inch circle of cheese. When it's melted quickly transfer the cheese to the mini muffin pan to make cheese cups. Allow to cool. Fill the EAD with a seasoned sour cream, maybe mix up some italian seasoning and sour cream and using the star tip dollop a bit of sour cream in each cup. Garnish with a small piece or dice up some green onion and sprinkle or place stratigically on top and serve on one of the rectangle SA pieces in the woven selections. Beautiful! hth
Jenny

 

[mrssyvo]

Question on Pan-O-RamaI have a host who's show is January 31st- she will be closing 1st week in February. If she chooses the pans as her 1/2 off, does it count towards my pan-o-ram totals, since show closed in February?

 

[nikked]

Flyer doesn't sayThe Panorama flyer doesn't specify "held and submitted". It just says "sales" or "sold in", so you should be okay.

Hope that helps!

Happy selling!

 

[BethCooks4U]

The Panorama flyer doesn't specify "held and submitted". It just says "sales" or "sold in", so you should be okay.

Hope that helps!

Happy selling!

I interpret the pan-o-rama as cookware sales in February through May. If the order was placed in January (on a January show) iI don't think it will count. I am sending this question ot home office because I also interpret this as if the show is a May show we SHOULD get credit for those sales even if the show doesn't close until June.

They need to clarify it better.

 

[its_me_susan]

I . My director also said to make a mini cookie in one of the small saute pans and bring it to the show in the pan and explain how to cook it if you don't do a pan cake. I've done the cheese thing but here's an extended idea on the cheese demo. You could use the roasting pan if you have it or even better the double burner griddle. Shread some parmasean cheese with the Grater, warm the pan over the stove top, and drop a teaspoon of cheese into piles around the pan leaving room for spreading and fry about a 3 inch circle of cheese. When it's melted quickly transfer the cheese to the mini muffin pan to make cheese cups. Allow to cool. Fill the EAD with a seasoned sour cream, maybe mix up some italian seasoning and sour cream and using the star tip dollop a bit of sour cream in each cup. Garnish with a small piece or dice up some green onion and sprinkle or place stratigically on top and serve on one of the rectangle SA pieces in the woven selections. Beautiful! hth
Jenny

Why did your director think baking a cookie in a pan in the stove would sell cookware (most people will more easily use stones and cookie sheets?)? It's cool to think about ~ but I'm not seeing the practicality.... Brilliant idea on the cheese demo! What else could you fill it with?

 

[missmessmaker]

cookie in a panMost people wouldn't think they could make a cookie in a pan. And, you are right most people would use a stone or cookie sheet. But, she also used this cookie to give away at the end of the show to the first person who booked a show with her and helped out her host, she anounces this when talking about the cookie and the cookware. She slides the cookie into a clear plastic bag and ties with a pretty ribbon, you could attach a coupon to be redeamable with their show, or maybe a mini serving spatula and your card. You could also explain that this might make a nice gift to give to a neighbor or anyone who likes cookies. You could show how things don't stick to the pan when you slide the cookie out of it. Also it gives you a reason to talk about the cookware and it's many uses, even things like this that most people wouldn't think to do. This made me think of the demo mentioned on the Breaking into the Hispanic Market CD about the stove top cake made in the pan. The lady on the cd talked about how most hispanic cooking is done on the stove top and how their ovens are rairly used for cooking. If you'd rather I have a recipe for a couple of stove tops cakes one made in the saute pan the other made in the family skillet.

Jenny

 

[missmessmaker]

top cakes and oven cakeOops, thought this one was a stove top but it's not:
Pineapple Upside Down Cake recipe:
1 (9 oz) box Jiffy yellow cake mix (mix according to package directions*)
1 small can sliced pineapple rings, reserve juice*
3T. butter
3T. brown sugar
Maraschino Cherries (optional)
Pecans, chopped (optional)

Drain pineapples; reserve juice for cake. Combine cake mix ingredients using pineapple juice in place of water called for in recipe & then add enough water to make up what you need as recipe calls for, & then set batter aside. Melt butter & add brown sugar over med heat until sugar is melted. Remove from heat. Spread chopped nuts on top of butter mixture. Arrange pineapple rings all around the bottom of the pan. Place a cherry half in middle of pineapple rings. Pour cake batter over top of this mixture. Bake at 350° for 20-22 minutes. Let cool 10 minutes then flip cake over onto Platter. May serve warm & top with Vanilla Ice Cream, using Ice Cream Dipper, or top with a Cool Whip rosette, using the EAD.

*Cook's Tip: Using the juice from the pineapple rings for the liquid measurement gives the cake a more pineapple taste.

Makes about 8 servings

And the crown jewel: Stovetop Chocolate Pineapple Upside Down Cake
---------------------------------------------

Ingredients:
1/4 cup butter

1/2 cup brown sugar, firmly packed

1 can (20 ounces) pineapple slices

4 maraschino cherries, drained and halved

2 packages (9 ounces each) chocolate cake mix

1 1/2 tablespoons Pantry Korintje Cinnamon

2 eggs

1 teaspoon rum extract

Vanilla ice cream (optional)

1/2 cup sweetened flaked coconut, toasted (optional)


Directions:
1. Melt butter in Large (10-inch) Skillet over low heat. Stir in brown sugar until well blended using Bamboo Spoon. Remove skillet from heat; cool on Stackable Cooling Rack.

2. Meanwhile, drain pineapple slices in small colander of 4-Piece Colander & Bowl Set; reserve juice in small bowl. Arrange 8 pineapple slices over sugar mixture. Place a cherry half in the center of each pineapple slice.

3. Add enough water to pineapple juice to measure 1 cup. Combine cake mix, cinnamon, liquid, eggs and extract. Whisk with Stainless Steel Whisk until well blended. Gently pour over fruit in skillet.

4. Place cover on top of skillet. Place skillet over medium heat. Cook 8-10 minutes or until batter bubbles around edges of skillet. Reduce temperature to low. Cook 20-30 minutes or until Cake Tester inserted in center comes out clean. Remove skillet from heat. Carefully loosen edge of cake; invert onto heat-safe serving plate. Cool slightly.

5. If desired, serve with a scoop of vanilla ice cream using Ice Cream Dipper. Sprinkle with toasted coconut, if desired.

Yield: 10 servings

Nutrients per serving: (1 piece of cake, 1/4 cup of ice cream): Calories 70, Total Fat 13 g, Saturated Fat 7 g, Cholesterol 80 mg, Carbohydrates 36 g, Protein 4 g, Sodium 200 mg, Fiber 1 g

Cook's Tip: Preheat oven to 350°F. Spread shredded coconut in a single layer over bottom of Small Bar Pan. Bake 8-10 minutes (stir coconut occasionally for even browning) or until light golden brown; cool completely.


Enjoy
Jenny

 

[Brandie]

Two responses...1. The online flyer rules state that all Pan-O-Rama sales have to be submitted by midnight on May 31. I'm under the impression that as long as the sales are submitted in February (even if the show was in January), they will count toward Pan-O-Rama.

2. Thanks so much for the Pull-Apart Breads Recipes! I tried the apple cinnamon one last night, and my husband and I ate the whole thing (in my defense, I am seven months pregnant...)! It is super easy, super fast, and super impressive. It's just plain SUPER! Thanks so much! I'll be using it all next month! And by the way, I used two tbsp of butter. Perfect!

 

[ChefNic]

I love the idea of using the cookware in all kitchen shows! I want the new cookware set too )

But how would you demo the cookware (ie frying the butter and garlic, etc) if you're doing your show in the living room. Often, hosts have small kitchens and the party happens in a larger living room. I would probably cook it ahead of time and show the guests the end result.

Does any one else have ideas for this situation?

You can buy a single burner, that can be plugged in with an extension cord. then even if you are in the kitchen you can have it right in front of the durning your demo.
They are usually around $10, Lowe's Walmart, even drug stores!

 

[mrssyvo]

Pan-O-Rama QuestionsI just called HO- field services for clarification on what qualifies for Pan-O-Rama. She expects there will be clarification in next weeks Bytes that it is Shows Held and submitted in February to qualify. I told her it was very confusing, because for Double-points for trip it specifically says shows HELD and SUBMITTED in Feburary, but Pan-O-Rama flyer does not say that. She said there will be many things clarified next week. Eveidently they have been getting quite a few calls regarding this.

 

[BethCooks4U]

I emailed HO and the response I got was that shows must be HELD AND SUBMITTED between Feb. 1 and May 31 to qualify for the Pan-o-rama sales.

Only cookware sales count toward this promotion (includes lids!) but we get credit for full retail value no matter what the host or guest pays.

Hope that clears things up!

 

[scottcooks]

Pull-Apart originsI understand this pull-apart was used by a director in the East, Jennifer Rousche, and that she specifically aimed the recipe at the 8" saute pan - calling it the "try me" pan.

That recipe is only using 1/2 stick butter. You certainly can use the full stick, but I think that helps PC get a bad rep for greasy food...the 1/2 stick does the job very well. Oh- don't use "diet" margarine - it is mostly water! (Did that, not a good thing!)

Also - for more guests, you can cut the GRANDS biscuits into 6 pieces rather than 4. Still 1/2 stick of butter, tho. They are pretty big when you cut them into 4's.

Attached are the recipes (sweet & savory) that I have used to demo the "try me" pan.

Other things I talk about, are "how the grocery store $11 saute' pan wears out in 1 year, then you go spend another 11 and another 11 - you've paid for 4 of those pans in 4 years; while the "try me" pan will be humming along just fine 4 years later. And this one won't add that "mystery spice" black flakes to your food.

Finally, the Autograph II finish is the finest one DuPont makes - there are 5 coatings involved, not just 1 or 2. Primer, then first coat, then mid-coat, then second coat, then top coat. (think nails, ladies!) The layers help make it indestructable. And, if there are ever problems with the finish - it has a lifetime guarantee! Just keep your receipt under your silverware drawer."

Good luck selling lots of cookware!

 

[ChefNic]

I love the idea of using the cookware in all kitchen shows! I want the new cookware set too )

But how would you demo the cookware (ie frying the butter and garlic, etc) if you're doing your show in the living room. Often, hosts have small kitchens and the party happens in a larger living room. I would probably cook it ahead of time and show the guests the end result.

Does any one else have ideas for this situation?

I demo-ed the garlic pull apart bread at our cluster meeting... we hold the meeting in my directors dining room around her big table.
So I put the butter and garlic in the Easy Read Meas. Cup, melted it in the micro, and brought it to the table. Then I was showing another product, and showing that it CAN go in the microwave.

Then I just mixed it all together at the table in the pan, and took it to the kitchen.

 

[dianevill]

Gotta stopI have GOT to stop reading this thread. Every time I read a new post on this thread, I'm DYING to make the pull-aparts. Even when I just make them with garlic and butter my family eats them up! I just went searching through my fridge to see if I have any Grands, but I don't.

Diane

P.S. My kids love the pull-aparts with butter, sugar and cinnamon, too!

 

[KirstenAnne]

I have used just regular biscuits and not the grands. Still works great!

 

[DebPC]

I made them with a stick of butter at our training meeting. I think i would try them with only a 1/2 a stick next time.

 

[pampered1224]

Yep Sounds goodI know what you mean. I was at that training meeting and they were a little too buttery. I think if there is just enough to coat it would be fine. I remember the recipe I got on a bus from McCormick Place and it called for one stick of butter but, there were two cans of biscuits, regular ones, involved. Did not seem as "greasy" to me that way.

 

[PC Angel]

Recipe?

Hi just had to share! I was doing a brunch and I did not have the deep dish baker size so I subbed it out for the family skillet and everyone was impressed that I cooked it in the oven! Unfortunately no one was impressed enough to buy or book for next month but anyways just thought I'd share! It was the ham and cheddar croissant bake recipe and everyone really liked it just FYI!

I'm doing a brunch next week and this would be perfect!! I've already hinted to the hostess that the cookware is Life Time Guarantee, so this would work right along with my "plan" to have her purchase the cookware Do you have this recipe?? It cooked just fine - no soggy parts??

 

[Kelley Sells]

In the SKILLET?Has anyone tried these in the 12 in exec skillet? I think that will be the next try. I use the 8" saute pan, but it goes soooo quickly. I would love to do next weeks show using the skillet, but am a little weary......

They are soooooo good.....I tried it with Pineapples too, that was good, did the garlic and the apples and cinnamon...hmmm I'm hungry and out of biscuits....

 

[AJPratt]

Made the Garlic Pull aparts. The neighborhood wound up on my porch sampling! THEY ARE FABULOUS! And so EASY!!! I am doing them at my show for sure!!!

PS I used a full stick and it was great. I may use half a stick, but the full stick was great. I mixed the biscuits very well in the pan, so maybe that's why it worked out so well.

 

[its_me_susan]

I did the pineapple upside down skillet cake for the first time at a show last week & it was a huge success! I only sold one skillet, but hey if I sell one at every show.... lol. I was just so excited by the beauty of this cake! And, it was ALL GONE by the time I finished my demo - never got to try it!

I have made the buscuits ~ works great with half a stick (a full stick and you have lots of butter to pour over them; half stick not so much extra). I've used the store brand CHEDDAR (yes you read that right, CHEDDAR ladies) biscuits and made the garlic/parm pull apart - - to die for! lol.

I'm looking forward to hearing someone say they tried them with the skillet pan. It's Passover right now, or I might try it.

 

[AJPratt]

I have made the pineapple upsdie down and thought I would do it at a show, but lugging the pan around seems like a pain. And, I want my job to look as easy as possible. So, I decided the pull aparts would be a great recipe to just pop in the oven as guests are arrving and be able to show off the cookware in the oven.

 

[its_me_susan]

I know what you mean. I was at that training meeting and they were a little too buttery. I think if there is just enough to coat it would be fine. I remember the recipe I got on a bus from McCormick Place and it called for one stick of butter but, there were two cans of biscuits, regular ones, involved. Did not seem as "greasy" to me that way.

John do you have any idea how long they cooked them? I'm wondering if that would fill the 12-inch skillet?

 

[AJPratt]

Be careful-- I used half a stick and they seemed much more done--close to burnt. Just watch the time.

 

[pcjeanie]

I haven't tried the garlic bread yet, but plan to demo the pineapple upside down cake in the family skillet at my next party. I did it for my open house and it was a hit. WARNING - I've read somewhere on this site that the burnt cheese demo will cause a ring in your pan and VOID THE WARRANTY. So I'm not planning to do that. I've also cooked the pull-apart cinnamon bread in my skillet at home and my DH begs me to do it all the time.

Jeanie Gay

 

[ayalaa]

Family Skillet? When we say Family Skillet are we referring to the Executive 12" pan? Just checking, sorry I am still a newbie.

Thanks

 

[avyd reader]

What a mess!

Here is the recipes that I got from here just the other day. They are awesome and easy to do. Then when I served it, I put them on the med stripe square plate and it looked awesome. Have bamboo tongs there to serve!

Now on the garlic one I put a tblspoon of our italian seasoning 2 cloves of garlic and parmasian cheese over the top. My thought on this is use the stry fry pan for larger batches and serve on big square!

I tried the caramel pecan pull apart bread TWICE the other night and it kept bubbling over in my oven (I had a pan underneath to catch it, but still...) and there was caramel all down the sides of my saute pan. The second time I halved the butter and left out two of the grands biscuits - still a mess. What am I doing wrong? Has anyone else tried this?

 

[AJPratt]

Hi, Avyd... Made the same thing last night---WHAT A MESS!!! I had foil under it just in case and THANK GOD I did! I am just going to stick with the either the garlic recipe or apple cinnamin, its much easier--and no mess!