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Pampered Chef: Pull-Apart Bread Help!!!!

  1. jenniferlynne

    jenniferlynne Senior Member

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    Ok, I wanted to make the carmel pecan pull-apart bread that goes in the small saute pan for my show last night. I was hoping it would help sell some of the cookware. Well, I dont like to make anything without practicing it first. So, Sunday morning before church, I made it for my family for breakfast. It was awesome and everyone loved it. I made it for my show last night exactly the same except I added the pecans (one of the my kids won't eat them so I left them out). While it was baking, it began to bubble over and drip all over the bottom of my hostess' oven, and she had just cleaned it the night before just for the show! :eek: Then it started to smoke a little, and then a lot. We put a pan under it to catch the drips but this seemed to only make it worse! Soon the smoke was literally rolling out of her oven. The bread still turned out just fine and everyone loved it and laughed about the whole thing. I told them all that I just made the exact same recipe a few days before and that did not happen to me. I'm just wondering what went wrong. I didn't add very many pecans at all incase there was someone there that didn't like them. I had one idea of what might have been the cause, but not for sure. When I made them at home, the biscuits went straight from my fridge to be cut up and into the pan. I supplied the ingredients for this show, so they had to ride in the car with me to her house about 45 minutes. I did stick them back in the fridge for about 20-30 minutes before I made the recipe. Do you think that because the biscuits had a chance to warm up and soften that they just swelled up more and caused a spill-over? Any advice would be very helpful. This recipe is so great and simple I would hate to not demo it again, but scared to death of the over flow happening again. :confused:
     
    Feb 22, 2006
    #1
  2. pamperedalf

    pamperedalf Senior Member Silver Member

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    I would just back off on the carmal a bit. The bread could have been the cause, but also did you use a full stick of butter or a half? I have found that a half works just as well, less fat. I haven't had this happen, but I don't put a full jar of carmal in. I only do half, and they taste awesome! :D
     
    Feb 22, 2006
    #2
  3. jenniferlynne

    jenniferlynne Senior Member

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    Both times I did use a full stick of butter and a full jar of caramel. The only difference the second time was the pecans (about 1/2 cup) but maybe that was just enough to do it. I also have an electric oven and she has a gas one, but I wouldn't think that would make a difference. Oh well, I am going to practice with the apple cinnamon ones today for a brunch I have coming up. Thanks for the advice!
     
    Feb 22, 2006
    #3
  4. janel kelly

    janel kelly Advanced Member

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    Haha, the same thing happened to me at my show last Friday. I think it was because I used the whole jar of caramel. I felt so bad for smoking out their kitchen. We had to move the demo to the living room. I just hope none of the guests thought I was incompetent. At my show the next day I did the apple cinnamon pull apart bread instead. I didn't feel like smoking out another kitchen.
     
    Feb 22, 2006
    #4
  5. jrstephens

    jrstephens Legend Member

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    apple cinnamon pull apart

    Hey! I will start selling PC in April and am collecting recipes from this site. Yall post soo many great ones! Could you post the recipe for the apple cinnamon pull apart - just the name of that sounds wonderful. What cookbook would yall recommend me getting as the best for easy show recipes?

    Thanks!
    Jennifer
     
    Feb 25, 2006
    #5
  6. Brookeskitchen

    Brookeskitchen Novice Member

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    Pull Apart Bread Recipes

    Hi Jennifer,

    I've been doing the same thing for recipes and I downloaded this document that someone had posted. It has different recipes for the different types of bread. This is a GREAT start for people just starting out like you and me!!

    Brooke
     

    Attached Files:

  7. jrstephens

    jrstephens Legend Member

    7,153
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    thanks!

    Brooke, Thanks for the document! I cannot wait to test some of these for myself! I may gain a bunch of weight "testing" all this stuff!!! ha!
     
    Feb 25, 2006
    #7
  8. adventurechef

    adventurechef Member

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    Here's some more pull-apart bread recipes.

    Enjoy, Linda
     

    Attached Files:

    Feb 25, 2006
    #8
  9. jrstephens

    jrstephens Legend Member

    7,153
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    thanks

    Thanks, Linda! I am sure I will enjoy them.

    Jennifer
     
    Feb 26, 2006
    #9
  10. jenniferlynne

    jenniferlynne Senior Member

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    Update

    Ok, I made the caramel pull-apart again at my show Saturday. I did cut down to 1/2 jar of caramel, but left the butter at a full stick just to see what would happen. It still ran over just a little but not nearly as bad as Tuesday nights show, and it didn't smoke up her house at all. I will cut back on the butter next time too.

    Thanks for everyone's help!
     
  11. pamperedinAlaska

    pamperedinAlaska Member Silver Member

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    saute pan pull-aparts

    Hello, I am very intrigued by the pull-apart bread recipes for the saute pan. I cannot open any word docs, does anyone know where I can find these recipes other than in word docs? Any help would be appreciated!
     
  12. kcjodih

    kcjodih Legacy Member Gold Member

    3,432
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    Here's what I have

    Pull Apart Bread

    Apple Cinnamon

    1 stick butter
    Pantry Cinnamon Plus
    ¼ cup sugar
    1 apple, sliced and chopped
    1 package Pillsbury Grands Biscuits


    Caramel Pecan

    1 stick butter
    1 jar caramel ice cream topping
    1 cup pecans, chopped
    1 package Pillsbury Grands Biscuits

    Garlic

    1 stick butter
    Pantry Italian Seasoning
    1 clove garlic, pressed
    1 package Pillsbury Grand Biscuits

    Preheat oven to 350. Melt butter in Small Sauté Pan on stovetop, over medium heat—add ingredients, except biscuits, and sauté until softened, 1 to 2 minutes. Using Utility Knife, cut biscuits into quarters. Add all the biscuits to the pan, toss with butter mixture, immediately put in oven and bake 18-20 minutes.
     
    Mar 8, 2006
    #12
  13. pamperedinAlaska

    pamperedinAlaska Member Silver Member

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    Thanks!

    Thanks Jodi..exactly what I needed!
     
  14. "Preheat oven to 350. Melt butter in Small Sauté Pan on stovetop, over medium heat—add ingredients, except biscuits, and sauté until softened, 1 to 2 minutes. Using Utility Knife, cut biscuits into quarters. Add all the biscuits to the pan, toss with butter mixture, immediately put in oven and bake 18-20 minutes."

    I am very challenged by cooking so please forgive me for asking questions that should be obvious.

    1. Which utensil do you use to bake these?
    2. Add the biscuits to which pan?
    3. Toss with butter mixture implies that you toss everything around like a sald. Hmmm...could this be right?

    Help me...........please somebody
     
    Mar 17, 2006
    #14
  15. adventurechef

    adventurechef Member

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    If you are using the Saute Pan, or any non-stick pan for that matter, do not use metal utensils! Use nylon or wooden/bamboo. I actually use my little bamboo spoons for this recipe.

    First you melt the butter in the saute pan, then add the spices, then add the biscuits to the butter/spice mixture in the saute pan. Stir the biscuits around until they are all coated in the butter mixture, use a wooden/bamboo spoon. Then pop this whole pan, butter/spices/biscuits and all, into the oven.

    In about 15-20 minutes the biscuits will have puffed up and cooked, take the saute pan out of the oven, remember to use oven mitts. You can eat these out of the pan or flip them over onto a plate. The bamboo tongs work good and I guess the silicone tipped chef's tongs would work well too. We just let it cool down a bit and use our fingers.

    I hope this helped. Linda
     
  16. Lisa/ChefBear

    Lisa/ChefBear Veteran Member Gold Member

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    What Size Carmel Sauce is this??

    Hi all,
    I really want to make these, but I went to store and there is like 4 different size of caramel sauze you can buy, so which size do you suggest?? Thanks,

    Lisa
     
  17. pamperedalf

    pamperedalf Senior Member Silver Member

    2,886
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    Hi lisa I usually use smuckers brand 12.5 oz I believe. Personally I don't use the whole jar I generally use a 1/2 to 3/4. Try it out before making it at a show. I hope this helps.:D
    Amanda
     
    Mar 30, 2006
    #17
  18. pampermeRai

    pampermeRai Member

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    With these pull-apart biscuits, is there a specific way we arrange the quarters in the pan? Thanks!
     
    Mar 30, 2006
    #18
  19. Kelley Sells

    Kelley Sells Member

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    tossed in....

    I just tossed them in the pan and then folded the mixture over them...it seemed to work fine...I hope I did it right.:eek:

    but be sure to put a pan below to catch the dripping when it's in the oven....:eek: i started it and heard the sizzle.....:rolleyes: LOL...
     
    Mar 30, 2006
    #19
  20. ChefNic

    ChefNic Veteran Member

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    How much cinnamon have you all put in the cinnamon apple one? I made it for my famiy, and just sprinkled a good amount on there, I didn't measure, but it definitely needed more cinnamon. and the recipe doesn't say how much. I haven't made the caramel one yet...so I'm glad I read this first!
    The garlic is a family favorite now!
     
    Mar 30, 2006
    #20
  21. pamperedalf

    pamperedalf Senior Member Silver Member

    2,886
    1
    For the carmal ones I don't use the whole jar because of the boiling over factor. I don't want a mess in my oven or a hosts.
    For the apple cinnamon I use a tablespoon of our cinamon plus mix. I hope this helps. They are all very yummy.
     
    Mar 30, 2006
    #21
  22. lynnguilm

    lynnguilm Member

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    I use 1/2 stick of butter in the Garlic and Caramel ones. You really dont need a whole stick.
     
    Mar 30, 2006
    #22
  23. I don't have the saute pan yet...

    Would these recipes fit in the mini oval baker?
     
    Mar 30, 2006
    #23
  24. pamperedalf

    pamperedalf Senior Member Silver Member

    2,886
    1
    I would think they would it holds roughly about the same. I have used two cans in the fluted stone works really well and looks nice too.:D
     
    Mar 30, 2006
    #24
  25. could u make more in the 10" skillet??? i want to show this more!!
     
  26. DZmom

    DZmom Veteran Member

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    Don't feel so bad. I quadrupled the recipe to make in the grill pan for a fundraiser show and the same happened to me. Only I was making the ones with brown sugar and butter! It was a mess! I sold a grill pan and a roasting pan that day though!
     
    Mar 30, 2006
    #26
  27. basketmom2

    basketmom2 Novice Member

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    in 12"executive skillet?

    Hi, I am doing a brunch tomorrow and wondered if I could do this in the 12" skillet? Do you think a full jar of caramel and 1 stick of butter would work? Also, I made it in the saute pan with cresent rolls and liked it much better than biscuits. :) Thanks for input on those that have tried the 12". Do you flip it out with the 12" or serve out of the pan?
     
    Mar 30, 2006
    #27
  28. cookingmom

    cookingmom Silver Member

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    Great Ideas!

    I'm so excited to try these recipes! I've been wanting to do a Pampering for some businesses and didn't have a clue as to what I could take. I don't like the idea of having to leave a stone or something. :) I can hardly wait to try it. I'm sure my family will love trying these recipes!

    Thanks!

    Anita
     
    Oct 14, 2006
    #28
  29. siderits

    siderits Member

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    Same as ChefNic asked ... how much cinnamon do you use on the apple cinnamon pull-aparts?

    Tanya
     
    Oct 14, 2006
    #29
  30. Swirl

    Swirl Member

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    I fixed them today for my show and I put about 1/4 teas in mine and they tasted great. I also had the problem with the over flow and smokey kitchen, but we just put a pizza pan under them and that seemed to catch the most of it. I think I will try cutting it to a half stick of butter, see if that fixes the spill over problem.
     
    Oct 14, 2006
    #30
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