Calphalon Contemporary Nonstick Pans

Recently I purchased,Calphalon Contemporary Nonstick Pans about 2 months ago. I'm very impressed. So far so good.

Tips:

• Oven-safe upto 450^o; not for broiler use.
• Preheat the pan before add oil/butter.
• Do not rush the preheating by using high heat.
• Use high heat only for boiling liquids.
• Always use medium heat setting. 
• Use low heat setting for warming foods.
• Can't use metal utensils need non-abrasive utensils.

Care:

• Cool the pan before washing.
• Do not immerse hot pan in cold water.
• Hand wash only; not dishwasher safe.
• Use non abrasive sponge or  soft bristle brush for interior.
• For exterior use dish washing liquids like Bar Keepers Friend® Cleanser or Dawn Dish washing Liquid.

 

Have a Wonderful New Year 2011!!!

Cinnamon Rolls

Ingredients:

• 4^1/4cups All-purpose flour
• ^1/2 cup granulated Sugar
• ^1/3 cup Butter
• 1^1/2 tsp. Salt
• 3/4 cup Whole Milk, warmed
• 1 packet instant or rapid-rise Yeast(2 1/4 tsp.)
• 3 large Eggs




Filling Ingredients:

• 1^1/2 cups light Brown sugar
• 1^1/2 Tbsp. ground Cinnamon
• ^1/4 tsp. Salt
• 4 Tbsp.unsalted Butter, softened

Method:

• Heat oven to 250^o degrees;when reaches 250 then turn off.
• In small bowl whisk milk and yeast until yeast dissolves, then add eggs.
• In large bowl, add flour, sugar, and salt until combined.
• With mixer on low, add warm milk mixture in steady stream; mix until dough comes together, about 1 min; increase speed to medium, add butter.
• Continue to mix until dough is smooth; about 10 minutes.
• Turn dough onto clean surface and knead to form a smooth, round ball.
• Transfer dough to bowl, cover with plastic wrap, and place in warm oven. 
• Let dough rise until doubled in size, about 1^1/2 to 2 hours.
• In small bowl, combine brown sugar, cinnamon, and salt in small bowl.
• Turn dough out onto lightly floured surface. 
• Roll dough, spread with butter, and sprinkle evenly with the filling ingredients.
• Starting with the nearest edge of you, roll dough into tight cylinder, pinch to seal seam; cut into even rolls.
• Spray bottom of the pan with butter or non-stick spray.
• Keep cut-side up and transfer rolls ino prepared pan.
• Cover the pan; let rise in warm oven until doubled in size, about 45 min to 1 hour.
• Preheat oven to 350^o.
• Bake rolls 30 to 40 minutes, until rolls browned well.It's time prepare frosting.
• Transfer pan to a wire rack; cool 30 minutes.
• Spread the frosting before serve.

Cream Cheese Frosting:

• 8 oz. Cream cheese
• ^1/2 cup Butter
• 1 tsp. Vanilla
• 3 Cups confectioner's Sugar
• 1 Tblsp. Milk

Method:

• Mix all the cream cheese frosting ingredients until smooth.

Note:

• Jazz it up fillings with pecans,walnuts, raisins.
• To soften the butter keep it in the microwave for 10-15 seconds on High.

Jalapeño Cheddar Cheese Bread

Ingredients

• 1 packet Yeast
• 1/4 cup warm Water(100^o to 110^o F )
• 4 Tbsp. Butter, melted
• 2 Egg whites or 1 whole Egg
• 2 1/2 cups Bread flour
• 1 cup Semolina flour
• 1 cup Jalapenos, stemmed,seeded and diced (approx. 5-7 Jalapenos)
• 2 cups Cheddar Cheese, grated
• 1 cup Buttermilk
• 1 tsp. Sugar
• 1 tsp. Salt

Method

• Heat water to boil ;dissolve 1 Tbsp.sugar and yeast; allow yeast to rise for 15 min.
• Mix together the melted butter, egg and buttermilk.
• Add salt, remaining sugar and bread flour to the above liquids mixture and mix well; add the semolina flour to the dough; mix well.
• Add yeast solution and make dough gently; If the dough is too wet, gradually add more bread flour 1/4 cup at a time.
• Place dough on a floured surface and knead for 5-8 minutes until dough is smooth.
• Make dough into a ball ; place into a bowl greased with butter.
• Cover the bowl; let rise in a warm place until double in size; it takes about 1 hour.
• Preheat oven to 350^o.
• Turn out dough on a floured surface;slowly knead into the dough with the jalapenos and grated cheese,a little bit at a time.
• When cheese and jalapenos are mixed into the dough, place dough into a greased bread loaf pan (8-1/2" x 4-1/2" x 2-3/4).
  Sprinkle the left over cheese on top of the bread.
• Bake bread for 40-45 minutes on a center rack 
• When you thump the top of the bread; it sounds hollow, the bread is done.
• Let cool for ten minutes on wire rack.
• Serve with whipped butter.

Note

• Freeze the left over bread up to 6 months.