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I could use some ideas about what to make with...

18 years ago

...these pans I picked up at my local hardware store. I've been looking at them for months, and they gave me 20% off so I bought two! What else could I do with them besides cheesecake? I appreciate any and all ideas for these...I'm ready to go bake!

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Comments (11)

kathleen_li
18 years ago
mini quiches?? indiv stuffing portions, twice baked potato puffs..
Claire did you get a better price than Amazon..I'm a bargain hunter! Love those pans..
claire_de_luna
Original Author
18 years ago
Thanks Kathleen. With the 20% off coupon, (I didn't have to pay for shipping) and because it was Dollar Days at the hardware store, I took advantage of the savings to buy these for fun. (I'm a bargain shopper myself wherever I can be.) I almost talked myself out of them since they're a novelty, so now I feel I need to put them to use!
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The boiling water process is very necessary for the safety of jams and jelly. It helps to kill off any bacteria that may be left in a jar, or lid. The lids are never boiled prior to placing on the hot filled jars, so they could carry a possible bad thing if they were not heat treated by the boiling water batch. The amount of sugar and REGULAR pectin is VERY critical and can cause a poor set if the sugar isn't sufficient enough or the pectin isnt enough or is too old. I would suggest using the Pomona pectin as its much more stable, and can give very reliable results without any concern about the sugar. Its especially useful for those who have never made jellies or jams before, and need 100% positive results. The lemon juice mentioned, doesn't state the amount either, so there, you could add enough to taste. With pleanty of added acid like BOTTLED lemon juice or citric acid, the product can usually keep for well over a month in the fridge, once opened. If you have a lot more figs than the 4 cups, you could also make a larger batch with Pomona pectin as it will set with the added calcium as opposed to sugar. LOTS of sugar in a jelly or jam will help keep it from spoiling once its opened and refrigerated. Figs, usuaully have a lot of natural sugar, so they are needing an acid to enhance their flavor as well as safety. The canning jar size would be 8 ounce. I use pints for my stuff when using Pomona and have put up about 15 pints of jelly using a whole box of the Pomona pectin. I use a 10 minute BWB for pints. Fig jam is quite simple, and you have found a decent and basic recipe. For me, it would be some fig squares I would make from my brown turkey figs. This year, all my figs were lost due to my long stay in the hospital, and the tree getting too dry in its big pot.
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Hi Rob, Not much to add ... and hope that you're back at least part way out of your blue funk. Brother, retired farmer who lives 1600 miles way, has one son, only child, in a city 100 miles from here, a couple of small grand-daughters from son's second marriage, and comes to visit them a couple of times a year. He'd called to say he was to be in the neighbourhood, and we got together on Friday, I called son and he and his partner were there for lunch, as was brother and wife ... and a couple of favourite cousins were, as well. Brother spent a few years when he was very young with the family of our Mom's brother and their two children when she was ill, so he considers one as almost a sister: the son, a local farmer, died several years ago. The other cousin lives locally and I see her at church fairly often - she, who had voice training, has sung in the choir for 75 years. The brother and I went to deal with some complications over inheritance of cemetery plots that Dad owned ... and it looks as though resolution is to be easier than we figured. Then we sat and had a chat ... and he's rather worried about future viability of his son's marriage. We don't see one another often, but we've been close, over the years. Our brother died over forty years ago, when his kids were in their teens, and our ready-made sister that came with our stepmom lives near brother in Saskatchewan. It's a red letter day when we get together. ole joyful
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My daughter puts a can of soup in around 9 a.m. and says it's piping hot at noon. I think you would need to experiment. There's no reason why the crock pot couldn't stay connected to DC current while he is driving from place to place as long as it didn't run down his battery and was situated so that it didn't spill.
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jojoco, I love the colors you've chosen! About the roof, I've always thought that pieces of reed (the kind used to weave baskets) would make a cool roofing material on a small house. It would look more like cedar roofing though, so probably not for your application unless you like the look. Here are some of my scrap pieces of reed arranged so you might be able to envision what I'm talking about... I only had the single 1" piece handy, and the others are 1/2" stacked like roofing materials would be. Sorry it's sideways. :p I think sandpaper is a great idea. To make it thicker, back the sandpaper with mat board or foam board. You could even skip the sandpaper and custom-make your shingles. For architectural style, I'd choose the base material for thickness, cut to shingle size, slather on glue and sprinkle it with sand. Could use colored sand or even paint it. For texture you can use things like fiber paste, etc.
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Terri_PacNW
18 years ago
Michelle has been playing with this very pan...She made some adorable brownie bites in them for Valentines day.

I'm sure she'll be in to give you some pointers!
grainlady_ks
18 years ago
How about individual crumb cakes? The ad (at Chef Central) mentions: quiches, tartlets, muffins, coffee cake, hors d'oeuvres.... I like to make things "small" or individual serving sizes, and with the removable bottoms that really increases the possibilities. I'll have to keep a lookout for this pan.

-Grainlady
Daisyduckworth
18 years ago
Meatballs.
deborah_ps
18 years ago
Individual meat loaves
Potato stacks
Very cool find Claire :)
jade.d
18 years ago
cream puffs
turtle ice cream cakes (or ther flavors)
rice krispie cake
jello jigglers
molded jello salads
claire_de_luna
Original Author
18 years ago
Thanks for the good ideas, everyone. Meatloaf or meatballs would be very mini-sized, but it would make an interesting presentation. Potato stacks also sound very interesting. (I'm trying to figure out the logistics of slicing the potatoes and what size they'd need to be!) I can totally see crumb cakes, quiches, or brownies. I'm going to make something today, so it will be fun to see what's first...
proudmamato4
18 years ago
Claire, I had something similar to these at a friend's home, and they were delicious. The main difference I see between what I was served and this recipe are that the ones I had had pepper jack cheese and no sour cream.

Baked Eggs in Ham Crisps presented by 1823 Historic Rose Hill Inn

1/4 cup finely chopped shallots
Other veggies Â i.e. red pepper, spinach, mushrooms, your choice
2 T butter
lemon pepper to taste
salt to taste
2 T sour cream
12 slices Virginia Ham or Black Forest Ham
12 large eggs

Preheat oven to 400 degrees. Coat muffin pan with cooking spray.

Cook veggies in butter until soft. Remove from heat and stir in sour cream

Assemble and bake:
Put one slice of ham in each muffin cup. Ends will stick up and hang over edges of cups. Divide veggies among the cups and place on top of ham. Sprinkle with salt and lemon pepper. Crack 1 egg in each cup. Sprinkle lemon pepper on top. Bake about 15 minutes until eggs are set and cooked to your likeness.
claire_de_luna
Original Author
18 years ago
Proudmama, Thanks for the recipe! I'm saving it for the future, and probably for my regular muffin pan. It sounds delicious.

The size on these minis would barely (and maybe not at all) hold a large egg, since they are truly small. Two bites at the most!
proudmamato4
18 years ago
Oops, sorry! But they are good. I just noticed that the recipe I cut and pasted ends with "bake ...until eggs are set and cooked to your likeness." LOL! I guess the eggs are supposed to resemble the cook when they're done. :-)

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