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Discussion Overview
The thread centers around participants sharing recipe ideas for the Deep Dish Baker (DDB) and Loaf Pan, prompted by a request from a consultant seeking suggestions for a customer.
Discussion Character
- Anecdotal
- Opinion-based
Main Points Raised
- One participant, identifying as a consultant, expresses a need for recipe ideas for the DDB and Loaf Pan.
- Another participant shares a detailed recipe for Molten Chocolate Tunnel Cake suitable for the DDB, including ingredients and directions.
- One user mentions a pumpkin-cranberry recipe for the loaf pan, providing a link to the recipe.
- A participant shares their experience with a "famous" chocolate banana bread recipe, highlighting its popularity and suggesting the need for two loaf pans.
- Several users contribute additional recipe ideas and files that may assist in finding suitable recipes.
Areas of Agreement / Disagreement
No clear consensus emerges, as participants share a variety of recipes and experiences without indicating agreement on a single best option.
Contextual Notes
Participants share personal recipes and experiences related to using the DDB and Loaf Pan, reflecting individual preferences and creativity in cooking.
Who May Find This Useful
Consultants looking for diverse recipe ideas for the Deep Dish Baker and Loaf Pan may find the shared experiences and suggestions valuable.
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Molten Chocolate Tunnel Cake (DDB)
Ingredients:
1 package (3.9 ounces) chocolate instant pudding and pie filling
1 1/4 cups milk
1 1/4 cups semi-sweet chocolate morsels, divided
1 package (18.25 ounces) devil's food cake mix
1/2 cup vegetable oil
3 eggs
1/2 cup water
1 container (8 ounces) frozen whipped topping, thawed, divided
1 pint fresh raspberries
Whipped topping (optional)
Directions:
1. Preheat oven to 375°F. Spray Deep Dish Baker with nonstick cooking spray. Cut a 10-inch circle of Parchment Paper; place in bottom of Baker. Spray with nonstick cooking spray.
2. In Small Batter Bowl, combine pudding mix and milk; whisk until mixture is smooth and begins to thicken. Stir in 1/2 cup of the chocolate morsels; set aside. In Classic Batter Bowl, combine cake mix, 1/2 cup oil, eggs and water; mix until smooth. Pour 1 1/4 cups of the batter; set aside. Spread remaining batter over bottom of Baker.
3. Using Small Scoop, scoop pudding in circular pattern 1/2 inch from edge of Baker. Spread remaining batter over pudding. Bake 35-40 minutes or until Cake Tester inserted in center comes out clean. Cool 10 minutes. Loosen sides of cake from Baker, carefully invert cake onto Round Platter.
4. Combine remaining chocolate morsels and half of the whipped topping in Small Micro-Cooker(R). Microwave on HIGH 1 minute or until melted; mix until smooth. Reserve 1/4 cup of the glaze; set aside. Pour remaining glaze over cake. Spread glaze to edge of cake, allowing glaze to drip down sides. Place raspberries evenly over top of cake 1 inch from edge; drizzle with reserved glaze. Garnish with whipped topping using Easy Accent(R) Decorator, if desired.
Yield: 16 servings
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Chocolate Banana Bread
Submitted by: Tracie P.
Rated: 5 out of 5 by 476 members Prep Time: 10 Minutes
Cook Time: 1 Hour Ready In: 1 Hour 10 Minutes
Yields: 24 servings
"This banana bread features cocoa, chocolate chips, sour cream and a bit of vanilla extract."
INGREDIENTS:
1 cup margarine, softened
2 cups white sugar
4 eggs
6 bananas, mashed
2 teaspoons vanilla extract
3 cups all-purpose flour 2 teaspoons baking soda
1/4 cup unsweetened cocoa
powder
1 cup lite sour cream
1 cup semisweet chocolate
chips
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
2. In a large bowl, cream together margarine, sugar and eggs. Stir in bananas and vanilla. Sift in flour, baking soda and cocoa; mix well. Blend in sour cream and chocolate chips. Pour batter into prepared pans.
3. Bake in preheated oven for 60 minutes, or until a toothpick inserted into center of a loaf comes out clean.
Nutrition Info (per serving)
Calories 279 (37% from fat) | Protein 3.8g | Fat 12.2g (sat 3.7g) | Carbohydrate 41g | Fiber 1.8g | Cholesterol 39mg | Iron 1mg | Sodium 223mg | Calcium 25mg
This recipe appears in the Allrecipes "Tried & True Favorites" cookbook. Buy it online at http://www.shopallrecipes.com/
ALL RIGHTS RESERVED © 2007 Allrecipes.com
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Frequently Asked Questions
What are some easy recipes I can make using a Ddb and loaf pan?
Some easy recipes you can make include banana bread, zucchini bread, meatloaf, and pound cake. These recipes typically require simple ingredients and can be customized with your favorite add-ins like nuts or chocolate chips.
Can I use my Ddb and loaf pan for savory dishes?
Absolutely! Your Ddb and loaf pan is perfect for savory dishes like meatloaf, vegetable loaf, or even casseroles. Just ensure you adjust the cooking time based on the recipe and the ingredients used.
How do I prevent my loaf from sticking to the Ddb and loaf pan?
To prevent sticking, make sure to grease the pan with butter or cooking spray before pouring in your batter. You can also line the bottom with parchment paper for added protection against sticking.
What temperature should I set my oven for baking in a Ddb and loaf pan?
Most recipes recommend baking at 350°F (175°C) for loaf pans. However, always check your specific recipe for the best temperature, as some may require different settings.
How do I know when my loaf is done baking?
You can check if your loaf is done by inserting a toothpick into the center. If it comes out clean or with a few crumbs attached, your loaf is ready. Additionally, the top should be golden brown and the loaf should spring back when lightly pressed.
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