1. Pampered Chef relies on relationships and communication. How are you managing your business in the wake of Coronavirus and social distancing? Discuss here
    Dismiss Notice

Pampered Chef: Recipes to go w/ the 12 cup muffin stone?

  1. babywings76

    babywings76 Legend Member Gold Member

    7,306
    59
    I have a recipe file for this item, but I'm looking for more recipes. The recipes I've found so far are mostly cupcakes and muffin recipes. I'm wondering if anyone has any other style recipes. Savory? Dessert?
     
    Aug 11, 2009
    #1
  2. chefcharity

    chefcharity Advanced Member

    701
    0
    What about what Melissa did on Next Food Network Star? I have been wanting to try the potatoes gratin (is that what she called them?) Sliced potatoes, piece of cheese and cream.....
    I think that was it. I'll look through the episode again to see what she said. I thought that sounded good though!
     
    Aug 11, 2009
    #2
  3. leftymac

    leftymac Veteran Member

    1,756
    4
    haha i was just going to type that! I made her individual potato gratins yesterday and they were fabulous!

    Slice 3 large potatoes on the thin blade with the mandoline. Layer potatoes, some shredded cheese, and some sliced green onions into each muffin tin. I put 2-3 potatoes down, then cheese, then onions, and repeated each layer 4-5 times. Then, top with 1-2 tbsp of heavy cream.

    Cover with foil then bake at 375 for 20 minutes. Remove the foil and bake for 20 minutes more.

    Play around with this recipe. Switch the types of cheese. Layer with bacon or ham. Delicious!
     
    Aug 11, 2009
    #3
  4. ChefBeckyD

    ChefBeckyD Legend Member Gold Member

    20,466
    33
    Wow - that sounds so good! So, after they are baked, do you flip them out onto a platter, or just serve them from the stone?

    I'm asking you this, Keith, since your presentation of food always looks like Food Porn. :p I want to know how you served this!
     
    Aug 11, 2009
    #4
  5. Aun

    Aun Member Gold Member

    125
    0
    Amanda, I'm also looking for recipes for the muffin pan. It seems like there are tons for the mini-muffin pan, but the full-size ones are harder to come by. Can you post what you have already?

    I have these, in case you don't already have them:

    Lemon-Blueberry Muffins
    Ingredients:
    2 cups (500 mL) all-purpose flour
    ¼ cup (50 mL) plus 2 tbsp (30 mL) sugar, divided
    1 tbsp (15 mL) baking powder
    ½ tsp (2 mL) salt
    1 tbsp (15 mL) lemon zest
    1 cup (250 mL) fresh blueberries, rinsed and drained
    ¾ cup (175 mL) butter or margarine, melted
    ¾ cup (175 mL) milk
    1 egg
    ¼ tsp (1 mL) ground cinnamon

    Directions:
    1. Preheat oven to 400°F (200°C). In large bowl, combine flour 1/4 cup (50 mL) of the sugar, baking powder, lemon zest and salt; mix well. Add blueberries and toss gently.

    2. Lightly brush cups of 12-Cup Muffin Pan with butter; reserve remaining butter. In medium bowl, whisk together remaining butter, milk and egg. Add milk mixture to dry ingredients; mix just until dry ingredients are moistened (batter will be slightly lumpy.) Do not overmix.

    3. Using Medium Scoop, divide batter evenly among muffin cups. Combine remaining 2 tbsp (30 mL) sugar and cinnamon; sprinkle over muffins.

    4. Bake 20-25 minutes or until tops are golden brown and wooden pick inserted in centers comes out clean. Remove from oven to cooling rack. Cool 5 minutes; remove from pan. Serve warm.

    Yield: 12 muffins


    Hearty Pecan Bran Muffins
    Ingredients:
    1 cup (250 mL) bran cereal shreds
    ¾ cup (175 mL) apple juice
    ½ cup (125 mL) mashed ripe banana (about 1 medium)
    1 egg, lightly beaten
    3 tbsp (45 mL) vegetable oil
    2/3 cup (150 mL) all-purpose flour
    ¾ cup (125 mL) chopped pecans, divided
    ¼ cup (50 mL) plus 2 tbsp (30 mL) packed brown sugar, divided
    1 ½ tsp (7 mL) baking powder
    ¼ tsp (1 mL) salt

    Directions:
    1. Preheat oven to 375°F (190°C). Spray 6 cups of 12-Cup Muffin Pan with nonstick cooking spray. In medium bowl, combine cereal and apple juice; let stand about 2 minutes or until cereal is softened. Add banana, egg and oil; mix well. In large bowl, combine flour, 1/2 cup (125 mL) of the pecans, 1/4 cup (50 mL) of the brown sugar, baking powder and salt. Add banana mixture to dry ingredients; mix just until dry ingredients are moistened. (Do not overmix.) Divide batter evenly among muffin cups.

    2. Combine remaining pecans and brown sugar; sprinkle evenly over batter. Bake 26-28 minutes or until wooden pick inserted in center comes out clean. Remove pan from oven to cooling rack. Cool 10 minutes; remove muffins from pan.

    Yield: 6 muffins

    Simply double the recipe to use all 12 cups of the 12-Cup Muffin Pan.
     
    Aug 11, 2009
    #5
  6. leftymac

    leftymac Veteran Member

    1,756
    4
    This is one meal that I didn't take pictures of because I was cooking for my family and it was 12 people -- so by the time I was done I was friggin' tired (I also made her lemon-onion chicken which was so delicious). For my family, I just left them in the muffin tin and they took them out with a spoon. They came right out with no problem, but I did brush the muffin pan with oil first -- mainly because it was the first time it had been used. But you could put them on a platter too, which I think would look awesome. If I were making them at home, I would do them on a platter. They're very cute when they come out.

    I used swiss cheese because that's what the recipe said. Next time I'm going to try with cheddar cheese because they didn't have much color to them.

    I wish I had the jumbo muffin pan because I think that the ones in the regular tin are just a tease! My family wanted more, but I only made 12. :)
     
    Aug 11, 2009
    #6
  7. BlessedWifeMommy

    BlessedWifeMommy Veteran Member

    1,762
    3
    Keith, thanks for including Melissa's recipe. I was really inspired to try them. Now I want to make them even more. That is funny that they all wanted more!
     
  8. leftymac

    leftymac Veteran Member

    1,756
    4
    The chicken was one of the most delicious things I've ever made. The flour gave it a nice light crust, and it was perfectly moist. Yum!
     
    Aug 11, 2009
    #8
  9. babywings76

    babywings76 Legend Member Gold Member

    7,306
    59
    This is what I have. I must have gotten it from the files here, but today I couldn't find this. I searched a few different ways and no luck. So I don't know who to credit. Anyway, it has a nice amount of recipes, but I was hoping for more varied recipes. Specifically it's to send to a friend/host of mine who has this and never uses it because her kids won't eat a whole muffin. She uses her mini muffin pan for muffins cause they prefer that. Which I agree, I love the MMP, but I told her that she could use the 12 cup muffin stone for more than just muffins. So I looked through these recipes and thought I wasn't providing her with what I was hoping for. KWIM?
     

    Attached Files:

    Aug 11, 2009
    #9
  10. RossDeb2

    RossDeb2 Member Gold Member

    393
    0
    Hey Keith. Where are these recipes. They sound great!
     
    Aug 11, 2009
    #10
  11. leftymac

    leftymac Veteran Member

    1,756
    4
    you can find them on foodnetwork.com. Do a search for Melissa D'Arabian, or lemon-onion chicken and then individual potato gratins.
     
    Aug 11, 2009
    #11
  12. RossDeb2

    RossDeb2 Member Gold Member

    393
    0
    Will do. Thanks.
     
    Aug 11, 2009
    #12
  13. lpacker

    lpacker Member

    92
    1
    I often do the Twice-Baked Potato Cups from the Celebrate! Cookbook and a Kraft recipe called Marvelous Mini Meatloaves (Italian, Fiesta, Mediterranean, or BBQ).
     

    Attached Files:

    Aug 11, 2009
    #13
  14. babywings76

    babywings76 Legend Member Gold Member

    7,306
    59
    Thanks guys! I've added those ideas. Any more savory recipe ideas out there? Are there any other old PC recipes that would be good that might be in the older cookbooks?
     
    Aug 11, 2009
    #14
  15. ChefPaulaB

    ChefPaulaB Veteran Member

    1,386
    1
    I read something somewhere sometime (helpful, right?) about making a complete meal, like mini meatloaf, potatoes and other things... It might've been for the mini-loaf pans thought now that I think about it, but might still work for this... Like use half for mini meatloafs and half for the potatoes, or maybe even break it up more and add little Apple Crisps and green bean casserole? Whole meal plus dessert! It could work!:balloon:
     
    Aug 11, 2009
    #15
  16. catlwilles

    catlwilles Member Gold Member

    172
    0
    Here's one of our favorites. It came out in a Season's Best some years ago:

    Barbecue Beef Bundles
    3/4 pound lean ground beef
    1 cup ketchup
    2 teaspoons vinegar
    3 tablespoons Barbecue Seasoning
    3 ounces cheddar cheese (3/4 cup)
    1/2 cup green onions
    1/2 cup red bell pepper
    1 garlic clove
    1 package grand-size flaky biscuits
    Cook ground beef over medium heat 8-10 minutes until no longer pink, breaking into crumbles; drain and set aside. Preheat oven to 350 degrees. In small bowl combine ketchup, vinegar, and seasoning; mix well. Grate cheese and slice green onions. Chop bell pepper. In large bowl combine cooked beef, 1/2 cup cheese, green onions, bell pepper, pressed garlic, and half the barbecue sauce; mix well. Separate biscuits. Roll each biscuit into a 5-inch disk, flouring dough as needed. Spread beef mixture evenly onto each biscuit. Gather up edges of dough over filling, pinching lightly to seal. Place biscuits, seam side down, into muffin pan. Do not press down into cup. Cut a crisscross pattern on top of each biscuit. Bake 25-30 minutes until golden brown. Remove from oven and sprinkle with remaining cheese. Serve with additional barbecue sauce.
     
    Aug 12, 2009
    #16
Have something to add?