|
Where did I go wrong?
And yes, I can hear the snide comments rearing their ugly heads now.
Anyhoo... Some years back I made crustless quiches for people on the South Beach diet. I got the recipe from their book. It said to line the muffin tins with muffin tin papers. I did that but much of the quiche stuck to the paper like glue. If the person tried to eat it all, they got paper in their mouth so they could only eat the center of it. Yesterday, I made this recipe which I think is the same as what I made before. http://www.momables.com/crustless-br...uiche-muffins/ I don't have the silicone inserts and am unlikely to buy them. Instead, I greased the tins with olive oil. The first batch stuck very badly. I thought maybe I needed more oil. Subsequent batches mostly still stuck. Once in a while I would get a few that either didn't stick or stuck very little but most were like they were welded to the pan. And I played hell trying to get them out of the tins. What did I do wrong? |
Where did I go wrong?
On Fri, 2 Feb 2018 15:36:24 -0800, "Julie Bove"
> wrote: >And yes, I can hear the snide comments rearing their ugly heads now. >Anyhoo... > >Some years back I made crustless quiches for people on the South Beach diet. >I got the recipe from their book. It said to line the muffin tins with >muffin tin papers. I did that but much of the quiche stuck to the paper like >glue. If the person tried to eat it all, they got paper in their mouth so >they could only eat the center of it. > >Yesterday, I made this recipe which I think is the same as what I made >before. > >http://www.momables.com/crustless-br...uiche-muffins/ > >I don't have the silicone inserts and am unlikely to buy them. Instead, I >greased the tins with olive oil. The first batch stuck very badly. I thought >maybe I needed more oil. Subsequent batches mostly still stuck. Once in a >while I would get a few that either didn't stick or stuck very little but >most were like they were welded to the pan. And I played hell trying to get >them out of the tins. > >What did I do wrong? Use good non-stick muffin tins. Wilton tins are good. Otherwise, just use decent Baker's Secret tins. And use BUTTER, not olive oil. After buttering the tins, dust them lightly with flour, the same as you would do if you were baking a cake or muffins. Doris |
Where did I go wrong?
Julie Bove wrote:
> And yes, I can hear the snide comments rearing their ugly heads now. > Anyhoo... > > Some years back I made crustless quiches for people on the South Beach > diet. I got the recipe from their book. It said to line the muffin tins > with muffin tin papers. I did that but much of the quiche stuck to the > paper like glue. If the person tried to eat it all, they got paper in > their mouth so they could only eat the center of it. > Silly, you are supposed to eat the paper liners with the muffin. They are a valuable source of fiber and bulk in your diet. |
Where did I go wrong?
"Doris Night" > wrote in message ... > On Fri, 2 Feb 2018 15:36:24 -0800, "Julie Bove" > > wrote: > >>And yes, I can hear the snide comments rearing their ugly heads now. >>Anyhoo... >> >>Some years back I made crustless quiches for people on the South Beach >>diet. >>I got the recipe from their book. It said to line the muffin tins with >>muffin tin papers. I did that but much of the quiche stuck to the paper >>like >>glue. If the person tried to eat it all, they got paper in their mouth so >>they could only eat the center of it. >> >>Yesterday, I made this recipe which I think is the same as what I made >>before. >> >>http://www.momables.com/crustless-br...uiche-muffins/ >> >>I don't have the silicone inserts and am unlikely to buy them. Instead, I >>greased the tins with olive oil. The first batch stuck very badly. I >>thought >>maybe I needed more oil. Subsequent batches mostly still stuck. Once in a >>while I would get a few that either didn't stick or stuck very little but >>most were like they were welded to the pan. And I played hell trying to >>get >>them out of the tins. >> >>What did I do wrong? > > Use good non-stick muffin tins. Wilton tins are good. Otherwise, just > use decent Baker's Secret tins. And use BUTTER, not olive oil. After > buttering the tins, dust them lightly with flour, the same as you > would do if you were baking a cake or muffins. These are very high quality non-stick tins. I can't use flour. The reason for the no crust is to make them low carb. |
Where did I go wrong?
On 2/2/2018 8:47 PM, Doris Night wrote:
> On Fri, 2 Feb 2018 15:36:24 -0800, "Julie Bove" > > wrote: > >> And yes, I can hear the snide comments rearing their ugly heads now. >> Anyhoo... >> >> Some years back I made crustless quiches for people on the South Beach diet. >> I got the recipe from their book. It said to line the muffin tins with >> muffin tin papers. I did that but much of the quiche stuck to the paper like >> glue. If the person tried to eat it all, they got paper in their mouth so >> they could only eat the center of it. >> >> Yesterday, I made this recipe which I think is the same as what I made >> before. >> >> http://www.momables.com/crustless-br...uiche-muffins/ >> >> I don't have the silicone inserts and am unlikely to buy them. Instead, I >> greased the tins with olive oil. The first batch stuck very badly. I thought >> maybe I needed more oil. Subsequent batches mostly still stuck. Once in a >> while I would get a few that either didn't stick or stuck very little but >> most were like they were welded to the pan. And I played hell trying to get >> them out of the tins. >> >> What did I do wrong? > > Use good non-stick muffin tins. Wilton tins are good. Otherwise, just > use decent Baker's Secret tins. And use BUTTER, not olive oil. After > buttering the tins, dust them lightly with flour, the same as you > would do if you were baking a cake or muffins. > > Doris > > +1 on the Wiltons. Their tins are the best non-stick around, imo. |
Where did I go wrong?
On Fri, 2 Feb 2018 22:05:39 -0700, Caída de la casa >
wrote: >On 2/2/2018 8:47 PM, Doris Night wrote: >> On Fri, 2 Feb 2018 15:36:24 -0800, "Julie Bove" >> > wrote: >> >>> And yes, I can hear the snide comments rearing their ugly heads now. >>> Anyhoo... >>> >>> Some years back I made crustless quiches for people on the South Beach diet. >>> I got the recipe from their book. It said to line the muffin tins with >>> muffin tin papers. I did that but much of the quiche stuck to the paper like >>> glue. If the person tried to eat it all, they got paper in their mouth so >>> they could only eat the center of it. >>> >>> Yesterday, I made this recipe which I think is the same as what I made >>> before. >>> >>> http://www.momables.com/crustless-br...uiche-muffins/ >>> >>> I don't have the silicone inserts and am unlikely to buy them. Instead, I >>> greased the tins with olive oil. The first batch stuck very badly. I thought >>> maybe I needed more oil. Subsequent batches mostly still stuck. Once in a >>> while I would get a few that either didn't stick or stuck very little but >>> most were like they were welded to the pan. And I played hell trying to get >>> them out of the tins. >>> >>> What did I do wrong? >> >> Use good non-stick muffin tins. Wilton tins are good. Otherwise, just >> use decent Baker's Secret tins. And use BUTTER, not olive oil. After >> buttering the tins, dust them lightly with flour, the same as you >> would do if you were baking a cake or muffins. >> >> Doris > >+1 on the Wiltons. > >Their tins are the best non-stick around, imo. Nordicware makes better non-stick muffin pans: https://www.nordicware.com/catalog/p...n/category/41/ Nordicware makes all sorts of non-stick miniature cake pans Chicago Metallic makes even better non-stick muffin pans: http://www.chicagometallicbakeware.c...cake-pans.html I use their giant muffin pans, excellent: http://www.chicagometallicbakeware.c...uffin-pan.html However ordinary muffin pans can be made non-stick by lightly coating with Crisco and then lining with wax paper... wax paper will peel right off... it's how I do my pineapple upsidedown cake. For quiche brush with butter and line with a lettuce leaf, and it becomes an edible no carb crust. |
Where did I go wrong?
On Sat, 3 Feb 2018 09:53:22 -0700, Caída de la casa >
wrote: >On 2/3/2018 9:33 AM, wrote: >> On Fri, 2 Feb 2018 22:05:39 -0700, Caída de la casa > >> wrote: >> >>> On 2/2/2018 8:47 PM, Doris Night wrote: >>>> On Fri, 2 Feb 2018 15:36:24 -0800, "Julie Bove" >>>> > wrote: >>>> >>>>> And yes, I can hear the snide comments rearing their ugly heads now. >>>>> Anyhoo... >>>>> >>>>> Some years back I made crustless quiches for people on the South Beach diet. >>>>> I got the recipe from their book. It said to line the muffin tins with >>>>> muffin tin papers. I did that but much of the quiche stuck to the paper like >>>>> glue. If the person tried to eat it all, they got paper in their mouth so >>>>> they could only eat the center of it. >>>>> >>>>> Yesterday, I made this recipe which I think is the same as what I made >>>>> before. >>>>> >>>>> http://www.momables.com/crustless-br...uiche-muffins/ >>>>> >>>>> I don't have the silicone inserts and am unlikely to buy them. Instead, I >>>>> greased the tins with olive oil. The first batch stuck very badly. I thought >>>>> maybe I needed more oil. Subsequent batches mostly still stuck. Once in a >>>>> while I would get a few that either didn't stick or stuck very little but >>>>> most were like they were welded to the pan. And I played hell trying to get >>>>> them out of the tins. >>>>> >>>>> What did I do wrong? >>>> >>>> Use good non-stick muffin tins. Wilton tins are good. Otherwise, just >>>> use decent Baker's Secret tins. And use BUTTER, not olive oil. After >>>> buttering the tins, dust them lightly with flour, the same as you >>>> would do if you were baking a cake or muffins. >>>> >>>> Doris >>> >>> +1 on the Wiltons. >>> >>> Their tins are the best non-stick around, imo. >> >> Nordicware makes better non-stick muffin pans: >> https://www.nordicware.com/catalog/p...n/category/41/ >> Nordicware makes all sorts of non-stick miniature cake pans > >I like the lighter coloration - no chance of burning there. > >> >> Chicago Metallic makes even better non-stick muffin pans: >> http://www.chicagometallicbakeware.c...cake-pans.html >> I use their giant muffin pans, excellent: >> http://www.chicagometallicbakeware.c...uffin-pan.html >> > >No quibbles there either - well made stuff. > >> However ordinary muffin pans can be made non-stick by lightly coating >> with Crisco and then lining with wax paper... wax paper will peel >> right off... it's how I do my pineapple upsidedown cake. > >A good tip, IF you have "ordinary" old pans... > >> For quiche brush with butter and line with a lettuce leaf, and it >> becomes an edible no carb crust. > >Now THAT is unique! > >But regardless there's no call to rag on Wilton: Not ragging on Wilton, they sell ssome good stuff too, however I'm pretty certain that they don't make the products they sell. > >http://www.wilton.com/shop-bakeware/ > >http://www.wilton.com/mega-mini-flut....html#start=27 > >Look, there are enough depressions there to handle the whole fleet! That looks like a Nordicware knock off... the Bundt design is registered to Nordicware https://www.nordicware.com/catalog/p...n/category/41/ |
Where did I go wrong?
On 2/3/2018 10:11 AM, wrote:
> On Sat, 3 Feb 2018 09:53:22 -0700, CaÃ*da de la casa > > wrote: > >> On 2/3/2018 9:33 AM, wrote: >>> On Fri, 2 Feb 2018 22:05:39 -0700, CaÃ*da de la casa > >>> wrote: >>> >>>> On 2/2/2018 8:47 PM, Doris Night wrote: >>>>> On Fri, 2 Feb 2018 15:36:24 -0800, "Julie Bove" >>>>> > wrote: >>>>> >>>>>> And yes, I can hear the snide comments rearing their ugly heads now. >>>>>> Anyhoo... >>>>>> >>>>>> Some years back I made crustless quiches for people on the South Beach diet. >>>>>> I got the recipe from their book. It said to line the muffin tins with >>>>>> muffin tin papers. I did that but much of the quiche stuck to the paper like >>>>>> glue. If the person tried to eat it all, they got paper in their mouth so >>>>>> they could only eat the center of it. >>>>>> >>>>>> Yesterday, I made this recipe which I think is the same as what I made >>>>>> before. >>>>>> >>>>>> http://www.momables.com/crustless-br...uiche-muffins/ >>>>>> >>>>>> I don't have the silicone inserts and am unlikely to buy them. Instead, I >>>>>> greased the tins with olive oil. The first batch stuck very badly. I thought >>>>>> maybe I needed more oil. Subsequent batches mostly still stuck. Once in a >>>>>> while I would get a few that either didn't stick or stuck very little but >>>>>> most were like they were welded to the pan. And I played hell trying to get >>>>>> them out of the tins. >>>>>> >>>>>> What did I do wrong? >>>>> >>>>> Use good non-stick muffin tins. Wilton tins are good. Otherwise, just >>>>> use decent Baker's Secret tins. And use BUTTER, not olive oil. After >>>>> buttering the tins, dust them lightly with flour, the same as you >>>>> would do if you were baking a cake or muffins. >>>>> >>>>> Doris >>>> >>>> +1 on the Wiltons. >>>> >>>> Their tins are the best non-stick around, imo. >>> >>> Nordicware makes better non-stick muffin pans: >>> https://www.nordicware.com/catalog/p...n/category/41/ >>> Nordicware makes all sorts of non-stick miniature cake pans >> >> I like the lighter coloration - no chance of burning there. >> >>> >>> Chicago Metallic makes even better non-stick muffin pans: >>> http://www.chicagometallicbakeware.c...cake-pans.html >>> I use their giant muffin pans, excellent: >>> http://www.chicagometallicbakeware.c...uffin-pan.html >>> >> >> No quibbles there either - well made stuff. >> >>> However ordinary muffin pans can be made non-stick by lightly coating >>> with Crisco and then lining with wax paper... wax paper will peel >>> right off... it's how I do my pineapple upsidedown cake. >> >> A good tip, IF you have "ordinary" old pans... >> >>> For quiche brush with butter and line with a lettuce leaf, and it >>> becomes an edible no carb crust. >> >> Now THAT is unique! >> >> But regardless there's no call to rag on Wilton: > > Not ragging on Wilton, they sell ssome good stuff too, however I'm > pretty certain that they don't make the products they sell. Really?!?!? http://www.wilton.com/cms-wilton-history.html http://www.wilton.com/cms-corporate-overview.html Welcome to Wilton Brands LLC., the craft and celebration leader where great people deliver innovative products and inspire creativity in everyone, everywhere, every day. Based in Naperville, Illinois and founded in 1929, Wilton Enterprises is the leading food-crafting company in the industry. Wilton Brands LLC. is owned by TowerBrook Capital Partners, one of the nation´s leading private equity firms. Each division within Wilton Brands is known worldwide as a market leader in its specialty business. Today, Wilton Enterprises offers the industry´s most comprehensive and innovative selection of baking, cake decorating, candy and cookie making, party, seasonal, and kitchen products. These products are designed to make it easy for anyone to enjoy the thrill of creating something special and using unique style and design while doing it. Consumers trust Wilton brands such as Candy Melts® Candy, Color Right„¢ Performance Color System, and Perfect Results® Mega Bakeware to help make every day more exciting. Along with great products, Wilton classes and publications have helped hundreds of thousands of people around the world create impressive party desserts, served with flair. For more than 85 years, The Wilton School of Cake Decorating and Confectionery Art has educated thousands of students a year who have come from more than 125 countries and all 50 states. In addition, our Educational Marketing program, with more than 3,000 teachers worldwide, teaches hundreds of thousands of students the art of cake decorating each year. >> >> http://www.wilton.com/shop-bakeware/ >> >> http://www.wilton.com/mega-mini-flut....html#start=27 >> >> Look, there are enough depressions there to handle the whole fleet! > > That looks like a Nordicware knock off... Mbwhahahaha!!! Let me guess, does Nordicware have a design or utility patent on it? > the Bundt design is > registered to Nordicware > https://www.nordicware.com/catalog/p...n/category/41/ > What does that mean exactly? They have it patented? Citation? |
Where did I go wrong?
Bundt? It has the little "Registered" logo when the word is written in a catalog,
meaning the word is a Registered Trademark. No citation needed. N. |
Where did I go wrong?
On 2/3/2018 1:23 PM, Nancy2 wrote:
> Bundt? It has the little "Registered" logo when the word is written in a catalog, > meaning the word is a Registered Trademark. No citation needed. > > N. > Too stupid to quote the text you're responding to? |
Where did I go wrong?
On Sat, 3 Feb 2018 10:29:34 -0700, Caída de la casa >
wrote: >On 2/3/2018 10:11 AM, wrote: >> On Sat, 3 Feb 2018 09:53:22 -0700, Caída de la casa > >> wrote: >> >>> On 2/3/2018 9:33 AM, wrote: >>>> On Fri, 2 Feb 2018 22:05:39 -0700, Caída de la casa > >>>> wrote: >>>> >>>>> On 2/2/2018 8:47 PM, Doris Night wrote: >>>>>> On Fri, 2 Feb 2018 15:36:24 -0800, "Julie Bove" >>>>>> > wrote: >>>>>> >>>>>>> And yes, I can hear the snide comments rearing their ugly heads now. >>>>>>> Anyhoo... >>>>>>> >>>>>>> Some years back I made crustless quiches for people on the South Beach diet. >>>>>>> I got the recipe from their book. It said to line the muffin tins with >>>>>>> muffin tin papers. I did that but much of the quiche stuck to the paper like >>>>>>> glue. If the person tried to eat it all, they got paper in their mouth so >>>>>>> they could only eat the center of it. >>>>>>> >>>>>>> Yesterday, I made this recipe which I think is the same as what I made >>>>>>> before. >>>>>>> >>>>>>> http://www.momables.com/crustless-br...uiche-muffins/ >>>>>>> >>>>>>> I don't have the silicone inserts and am unlikely to buy them. Instead, I >>>>>>> greased the tins with olive oil. The first batch stuck very badly. I thought >>>>>>> maybe I needed more oil. Subsequent batches mostly still stuck. Once in a >>>>>>> while I would get a few that either didn't stick or stuck very little but >>>>>>> most were like they were welded to the pan. And I played hell trying to get >>>>>>> them out of the tins. >>>>>>> >>>>>>> What did I do wrong? >>>>>> >>>>>> Use good non-stick muffin tins. Wilton tins are good. Otherwise, just >>>>>> use decent Baker's Secret tins. And use BUTTER, not olive oil. After >>>>>> buttering the tins, dust them lightly with flour, the same as you >>>>>> would do if you were baking a cake or muffins. >>>>>> >>>>>> Doris >>>>> >>>>> +1 on the Wiltons. >>>>> >>>>> Their tins are the best non-stick around, imo. >>>> >>>> Nordicware makes better non-stick muffin pans: >>>> https://www.nordicware.com/catalog/p...n/category/41/ >>>> Nordicware makes all sorts of non-stick miniature cake pans >>> >>> I like the lighter coloration - no chance of burning there. >>> >>>> >>>> Chicago Metallic makes even better non-stick muffin pans: >>>> http://www.chicagometallicbakeware.c...cake-pans.html >>>> I use their giant muffin pans, excellent: >>>> http://www.chicagometallicbakeware.c...uffin-pan.html >>>> >>> >>> No quibbles there either - well made stuff. >>> >>>> However ordinary muffin pans can be made non-stick by lightly coating >>>> with Crisco and then lining with wax paper... wax paper will peel >>>> right off... it's how I do my pineapple upsidedown cake. >>> >>> A good tip, IF you have "ordinary" old pans... >>> >>>> For quiche brush with butter and line with a lettuce leaf, and it >>>> becomes an edible no carb crust. >>> >>> Now THAT is unique! >>> >>> But regardless there's no call to rag on Wilton: >> >> Not ragging on Wilton, they sell ssome good stuff too, however I'm >> pretty certain that they don't make the products they sell. > >Really?!?!? > > >http://www.wilton.com/cms-wilton-history.html > >http://www.wilton.com/cms-corporate-overview.html > > > >Welcome to Wilton Brands LLC., the craft and celebration leader where >great people deliver innovative products and inspire creativity in >everyone, everywhere, every day. Based in Naperville, Illinois and >founded in 1929, Wilton Enterprises is the leading food-crafting company >in the industry. > >Wilton Brands LLC. is owned by TowerBrook Capital Partners, one of the >nation´s leading private equity firms. Each division within Wilton >Brands is known worldwide as a market leader in its specialty business. > >Today, Wilton Enterprises offers the industry´s most comprehensive and >innovative selection of baking, cake decorating, candy and cookie >making, party, seasonal, and kitchen products. These products are >designed to make it easy for anyone to enjoy the thrill of creating >something special and using unique style and design while doing it. >Consumers trust Wilton brands such as Candy Melts® Candy, Color Right™ >Performance Color System, and Perfect Results® Mega Bakeware to help >make every day more exciting. Along with great products, Wilton classes >and publications have helped hundreds of thousands of people around the >world create impressive party desserts, served with flair. For more than >85 years, The Wilton School of Cake Decorating and Confectionery Art has >educated thousands of students a year who have come from more than 125 >countries and all 50 states. In addition, our Educational Marketing >program, with more than 3,000 teachers worldwide, teaches hundreds of >thousands of students the art of cake decorating each year. > >>> http://www.wilton.com/shop-bakeware/ >>> >>> http://www.wilton.com/mega-mini-flut....html#start=27 >>> >>> Look, there are enough depressions there to handle the whole fleet! >> >> That looks like a Nordicware knock off... > >Mbwhahahaha!!! > >Let me guess, does Nordicware have a design or utility patent on it? > >> the Bundt design is >> registered to Nordicware >> https://www.nordicware.com/catalog/p...n/category/41/ >> > >What does that mean exactly? > >They have it patented? > >Citation? Bundt is a Registered Trademark of Nordicware, as is that particular configuration, and manufactured of cast aluminum. There are many similar configurations however they are not and cannot legally be called Bundt Pans.... they are cheap knock offs and go by names like Tube Pans. https://en.wikipedia.org/wiki/Bundt_cake https://www.nordicware.com/heritage/ |
Where did I go wrong?
"Julie Bove" > wrote in message ... > And yes, I can hear the snide comments rearing their ugly heads now. > Anyhoo... > > Some years back I made crustless quiches for people on the South Beach > diet. I got the recipe from their book. It said to line the muffin tins > with muffin tin papers. I did that but much of the quiche stuck to the > paper like glue. If the person tried to eat it all, they got paper in > their mouth so they could only eat the center of it. > > Yesterday, I made this recipe which I think is the same as what I made > before. > > http://www.momables.com/crustless-br...uiche-muffins/ > > I don't have the silicone inserts and am unlikely to buy them. Instead, I > greased the tins with olive oil. The first batch stuck very badly. I > thought maybe I needed more oil. Subsequent batches mostly still stuck. > Once in a while I would get a few that either didn't stick or stuck very > little but most were like they were welded to the pan. And I played hell > trying to get them out of the tins. > > What did I do wrong? Use a non-stick pan. And I would think a quiche would not benefit from the flavor of olive oil. Heat the pan first, then grease with something like Crisco. --- This email has been checked for viruses by Avast antivirus software. https://www.avast.com/antivirus |
Where did I go wrong?
"Paul M. Cook" > wrote in message ... > > "Julie Bove" > wrote in message > ... >> And yes, I can hear the snide comments rearing their ugly heads now. >> Anyhoo... >> >> Some years back I made crustless quiches for people on the South Beach >> diet. I got the recipe from their book. It said to line the muffin tins >> with muffin tin papers. I did that but much of the quiche stuck to the >> paper like glue. If the person tried to eat it all, they got paper in >> their mouth so they could only eat the center of it. >> >> Yesterday, I made this recipe which I think is the same as what I made >> before. >> >> http://www.momables.com/crustless-br...uiche-muffins/ >> >> I don't have the silicone inserts and am unlikely to buy them. Instead, I >> greased the tins with olive oil. The first batch stuck very badly. I >> thought maybe I needed more oil. Subsequent batches mostly still stuck. >> Once in a while I would get a few that either didn't stick or stuck very >> little but most were like they were welded to the pan. And I played hell >> trying to get them out of the tins. >> >> What did I do wrong? > > Use a non-stick pan. And I would think a quiche would not benefit from > the flavor of olive oil. Heat the pan first, then grease with something > like Crisco. They are nonstick but I don't use Crisco. |
Where did I go wrong?
Crisco shortening has no transfat now.
|
Where did I go wrong?
On 2/3/2018 11:23 AM, Nancy2 wrote:
> Bundt? It has the little "Registered" logo when the word is written in a catalog, > meaning the word is a Registered Trademark. No citation needed. > > N. > I never noticed that! https://en.wikipedia.org/wiki/Bundt_cake The people credited with popularizing the Bundt cake are American businessman H. David Dalquist and his brother Mark S. Dalquist[citation needed], who co-founded cookware company Nordic Ware based in St. Louis Park, Minnesota. In the late 1940s,[11] Rose Joshua and Fannie Schanfield, friends and members of the Minneapolis Jewish-American Hadassah Society approached Dalquist asking if he could produce a modern version of a traditional cast iron Gugelhupf dish.[2] Dalquist and company engineer Don Nygren designed a cast aluminum version which Nordic Ware then made a small production run of in 1950. In order to successfully trademark the pans, a "t" was added to the word "Bund".[5] A number of the original Bundt pans now reside in the Smithsonian collection.[13] |
Where did I go wrong?
On 2/3/2018 11:33 AM, wrote:
> On Sat, 3 Feb 2018 10:29:34 -0700, CaÃ*da de la casa > > wrote: > >> On 2/3/2018 10:11 AM, wrote: >>> On Sat, 3 Feb 2018 09:53:22 -0700, CaÃ*da de la casa > >>> wrote: >>> >>>> On 2/3/2018 9:33 AM, wrote: >>>>> On Fri, 2 Feb 2018 22:05:39 -0700, CaÃ*da de la casa > >>>>> wrote: >>>>> >>>>>> On 2/2/2018 8:47 PM, Doris Night wrote: >>>>>>> On Fri, 2 Feb 2018 15:36:24 -0800, "Julie Bove" >>>>>>> > wrote: >>>>>>> >>>>>>>> And yes, I can hear the snide comments rearing their ugly heads now. >>>>>>>> Anyhoo... >>>>>>>> >>>>>>>> Some years back I made crustless quiches for people on the South Beach diet. >>>>>>>> I got the recipe from their book. It said to line the muffin tins with >>>>>>>> muffin tin papers. I did that but much of the quiche stuck to the paper like >>>>>>>> glue. If the person tried to eat it all, they got paper in their mouth so >>>>>>>> they could only eat the center of it. >>>>>>>> >>>>>>>> Yesterday, I made this recipe which I think is the same as what I made >>>>>>>> before. >>>>>>>> >>>>>>>> http://www.momables.com/crustless-br...uiche-muffins/ >>>>>>>> >>>>>>>> I don't have the silicone inserts and am unlikely to buy them. Instead, I >>>>>>>> greased the tins with olive oil. The first batch stuck very badly. I thought >>>>>>>> maybe I needed more oil. Subsequent batches mostly still stuck. Once in a >>>>>>>> while I would get a few that either didn't stick or stuck very little but >>>>>>>> most were like they were welded to the pan. And I played hell trying to get >>>>>>>> them out of the tins. >>>>>>>> >>>>>>>> What did I do wrong? >>>>>>> >>>>>>> Use good non-stick muffin tins. Wilton tins are good. Otherwise, just >>>>>>> use decent Baker's Secret tins. And use BUTTER, not olive oil. After >>>>>>> buttering the tins, dust them lightly with flour, the same as you >>>>>>> would do if you were baking a cake or muffins. >>>>>>> >>>>>>> Doris >>>>>> >>>>>> +1 on the Wiltons. >>>>>> >>>>>> Their tins are the best non-stick around, imo. >>>>> >>>>> Nordicware makes better non-stick muffin pans: >>>>> https://www.nordicware.com/catalog/p...n/category/41/ >>>>> Nordicware makes all sorts of non-stick miniature cake pans >>>> >>>> I like the lighter coloration - no chance of burning there. >>>> >>>>> >>>>> Chicago Metallic makes even better non-stick muffin pans: >>>>> http://www.chicagometallicbakeware.c...cake-pans.html >>>>> I use their giant muffin pans, excellent: >>>>> http://www.chicagometallicbakeware.c...uffin-pan.html >>>>> >>>> >>>> No quibbles there either - well made stuff. >>>> >>>>> However ordinary muffin pans can be made non-stick by lightly coating >>>>> with Crisco and then lining with wax paper... wax paper will peel >>>>> right off... it's how I do my pineapple upsidedown cake. >>>> >>>> A good tip, IF you have "ordinary" old pans... >>>> >>>>> For quiche brush with butter and line with a lettuce leaf, and it >>>>> becomes an edible no carb crust. >>>> >>>> Now THAT is unique! >>>> >>>> But regardless there's no call to rag on Wilton: >>> >>> Not ragging on Wilton, they sell ssome good stuff too, however I'm >>> pretty certain that they don't make the products they sell. >> >> Really?!?!? >> >> >> http://www.wilton.com/cms-wilton-history.html >> >> http://www.wilton.com/cms-corporate-overview.html >> >> >> >> Welcome to Wilton Brands LLC., the craft and celebration leader where >> great people deliver innovative products and inspire creativity in >> everyone, everywhere, every day. Based in Naperville, Illinois and >> founded in 1929, Wilton Enterprises is the leading food-crafting company >> in the industry. >> >> Wilton Brands LLC. is owned by TowerBrook Capital Partners, one of the >> nation´s leading private equity firms. Each division within Wilton >> Brands is known worldwide as a market leader in its specialty business. >> >> Today, Wilton Enterprises offers the industry´s most comprehensive and >> innovative selection of baking, cake decorating, candy and cookie >> making, party, seasonal, and kitchen products. These products are >> designed to make it easy for anyone to enjoy the thrill of creating >> something special and using unique style and design while doing it. >> Consumers trust Wilton brands such as Candy Melts® Candy, Color Right„¢ >> Performance Color System, and Perfect Results® Mega Bakeware to help >> make every day more exciting. Along with great products, Wilton classes >> and publications have helped hundreds of thousands of people around the >> world create impressive party desserts, served with flair. For more than >> 85 years, The Wilton School of Cake Decorating and Confectionery Art has >> educated thousands of students a year who have come from more than 125 >> countries and all 50 states. In addition, our Educational Marketing >> program, with more than 3,000 teachers worldwide, teaches hundreds of >> thousands of students the art of cake decorating each year. >> >>>> http://www.wilton.com/shop-bakeware/ >>>> >>>> http://www.wilton.com/mega-mini-flut....html#start=27 >>>> >>>> Look, there are enough depressions there to handle the whole fleet! >>> >>> That looks like a Nordicware knock off... >> >> Mbwhahahaha!!! >> >> Let me guess, does Nordicware have a design or utility patent on it? >> >>> the Bundt design is >>> registered to Nordicware >>> https://www.nordicware.com/catalog/p...n/category/41/ >>> >> >> What does that mean exactly? >> >> They have it patented? >> >> Citation? > > Bundt is a Registered Trademark of Nordicware, as is that particular > configuration, and manufactured of cast aluminum. > There are many similar configurations however they are not and cannot > legally be called Bundt Pans.... they are cheap knock offs and go by > names like Tube Pans. > > https://en.wikipedia.org/wiki/Bundt_cake > https://www.nordicware.com/heritage/ > Ha! Just posted that link and YOU are right! But that doesn't mean similar and smaller variations are covered, cuz if they were Wilton would be paying licensing fees or be sued. I am not aware of either happening. |
Where did I go wrong?
> wrote in message ... > Crisco shortening has no transfat now. So? I don't use any kind of shortening for anything! |
Where did I go wrong?
Julie Bove wrote:
> > > wrote in message > ... >> Crisco shortening has no transfat now. > > So? I don't use any kind of shortening for anything! What do you use ... vaseline? |
Where did I go wrong?
Julie Bove wrote:
><coltwvu wrote: >> >> Crisco shortening has no transfat now. > >So? I don't use any kind of shortening for anything! So how come you're only 4' 9"? LOL |
Where did I go wrong?
Hank Rogers wrote:
>Julie Bove wrote: >> <coltwvu wrote: >> >>> Crisco shortening has no transfat now. >> >> So? I don't use any kind of shortening for anything! > >What do you use ... vaseline? Um, I already thought of that, but then I figured Julie is more the K-Y Jelly type... but I was being polite. I still think she should try the lettuce leaves... I never heard of anyone being allergic to iceberg. If she comes back saying iceberg lettuce gives her noonie a rash we're done, I'll never open her posts again. Julie, here's your last licks, slather your noonie with Bag Balm. LOL-LOL |
Where did I go wrong?
On Sat, 3 Feb 2018 22:19:44 -0600, Sqwertz >
wrote: >On Sat, 3 Feb 2018 19:10:43 -0800, Julie Bove wrote: > >> > wrote in message >> ... >>> Crisco shortening has no transfat now. >> >> So? I don't use any kind of shortening for anything! > >When will people learn? Julie is ascared of shortening, she doesn't want to become a dwarf. Ahahahahahahahahahahahahahahahahahahahahahahahaha. . . . |
Where did I go wrong?
On Sat, 3 Feb 2018 22:19:44 -0600, Sqwertz >
wrote: >On Sat, 3 Feb 2018 19:10:43 -0800, Julie Bove wrote: > >> > wrote in message >> ... >>> Crisco shortening has no transfat now. >> >> So? I don't use any kind of shortening for anything! > >When will people learn? You're on repeat. When will you learn? |
Where did I go wrong?
"Hank Rogers" > wrote in message ... > Julie Bove wrote: >> >> > wrote in message >> ... >>> Crisco shortening has no transfat now. >> >> So? I don't use any kind of shortening for anything! > > What do you use ... vaseline? Ew. |
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Where did I go wrong?
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Where did I go wrong?
On 2/3/2018 9:19 PM, Sqwertz wrote:
> On Sat, 3 Feb 2018 19:10:43 -0800, Julie Bove wrote: > >> > wrote in message >> ... >>> Crisco shortening has no transfat now. >> >> So? I don't use any kind of shortening for anything! > > When will people learn? > > -sw > When will you quit stalking women? |
Where did I go wrong?
On 2/4/2018 11:24 AM, Sqwertz wrote:
> On 2/3/2018 9:19 PM, Sqwertz wrote: >> On Sat, 3 Feb 2018 19:10:43 -0800, Julie Bove wrote: >> >>> > wrote in message >>> ... >>>> Crisco shortening has no transfat now. >>> >>> So? I don't use any kind of shortening for anything! >> >> When will people learn? >> >> -sw >> > > When will you quit stalking women? > https://groups.google.com/forum/#!search/$20W.$20Lohman https://groups.google.com/forum/#!search/casa$20boner My mental health professional has directed me to apologize to this group at large and to Marty and Steven in specific for acting out here. A change in my medications is being made to address a disorder I have been experiencing this summer. I will be monitored, but I am no longer allowed to engage in certain activities I previously have enjoyed as they exacerbate my condition. I apologize for being disruptive, in a better state of mind this was generally not an issue for me. |
Where did I go wrong?
Sqwertz wrote:
> On Sat, 3 Feb 2018 19:10:43 -0800, Julie Bove wrote: > > > > wrote in message > > ... > >> Crisco shortening has no transfat now. > > > > So? I don't use any kind of shortening for anything! > > When will people learn? > > -sw Not sure what you mean here but I use shortening in cookies and for greasing brownie pans. I'm sure I use it elsewhere at times but diesnt come to mind just now. |
Where did I go wrong?
On 2/2/2018 6:36 PM, Julie Bove wrote:
> And yes, I can hear the snide comments rearing their ugly heads now. > Anyhoo... > > Some years back I made crustless quiches for people on the South Beach > diet. I got the recipe from their book. It said to line the muffin tins > with muffin tin papers. I did that but much of the quiche stuck to the > paper like glue. If the person tried to eat it all, they got paper in > their mouth so they could only eat the center of it. > > Yesterday, I made this recipe which I think is the same as what I made > before. > > http://www.momables.com/crustless-br...uiche-muffins/ > > I don't have the silicone inserts and am unlikely to buy them. Instead, > I greased the tins with olive oil. The first batch stuck very badly. I > thought maybe I needed more oil. Subsequent batches mostly still stuck. > Once in a while I would get a few that either didn't stick or stuck very > little but most were like they were welded to the pan. And I played hell > trying to get them out of the tins. > > What did I do wrong? The mistake was trying to modify the recipe. I read the recipe. Olive oil for quiche, crustless or not, is a mistake. It did not specify olive oil to grease unlined muffin tin cups. It sounds like you used paper liners like you remembered from whenever. The cheap paper liners you can buy for kids cupcakes? Not suitable for this recipe. Jill |
Where did I go wrong?
On Sun, 4 Feb 2018 20:41:14 -0500, jmcquown >
wrote: >On 2/2/2018 6:36 PM, Julie Bove wrote: >> And yes, I can hear the snide comments rearing their ugly heads now. >> Anyhoo... >> >> Some years back I made crustless quiches for people on the South Beach >> diet. I got the recipe from their book. It said to line the muffin tins >> with muffin tin papers. I did that but much of the quiche stuck to the >> paper like glue. If the person tried to eat it all, they got paper in >> their mouth so they could only eat the center of it. >> >> Yesterday, I made this recipe which I think is the same as what I made >> before. >> >> http://www.momables.com/crustless-br...uiche-muffins/ >> >> I don't have the silicone inserts and am unlikely to buy them. Instead, >> I greased the tins with olive oil. The first batch stuck very badly. I >> thought maybe I needed more oil. Subsequent batches mostly still stuck. >> Once in a while I would get a few that either didn't stick or stuck very >> little but most were like they were welded to the pan. And I played hell >> trying to get them out of the tins. >> >> What did I do wrong? > >The mistake was trying to modify the recipe. I read the recipe. Olive >oil for quiche, crustless or not, is a mistake. It did not specify >olive oil to grease unlined muffin tin cups. > >It sounds like you used paper liners like you remembered from whenever. >The cheap paper liners you can buy for kids cupcakes? Not suitable for >this recipe. > >Jill Agreed... I bake muffins often but never use those paper liners, in fact I won't buy muffins in those liners, they are not crusty. I have jumbo non-stick muffin tins but I still grease them with Crisco... Crisco makes a lovely crust... and you don't need to use much, a light coating with my finger works well. |
Where did I go wrong?
"cshenk" > wrote in message ... > Sqwertz wrote: > >> On Sat, 3 Feb 2018 19:10:43 -0800, Julie Bove wrote: >> >> > > wrote in message >> > ... >> >> Crisco shortening has no transfat now. >> > >> > So? I don't use any kind of shortening for anything! >> >> When will people learn? >> >> -sw > > Not sure what you mean here but I use shortening in cookies and for > greasing brownie pans. I'm sure I use it elsewhere at times but diesnt > come to mind just now. Nope. I never use it. As in ever. We are all trying to eat healthy foods. I rarely ever make sweets. I do occasionally make a cobbler or fruit crisp. I made coconut haystacks for Christmas. Prior to that, I made some flourless peanut butter cookies but that was probably in the fall. Also made a small birthday cake in Nov. That was a dump cake so no need to grease the pan. When I make bread, if I need to oil the pans, I use olive or avocado oil. |
Where did I go wrong?
"jmcquown" > wrote in message ... > On 2/2/2018 6:36 PM, Julie Bove wrote: >> And yes, I can hear the snide comments rearing their ugly heads now. >> Anyhoo... >> >> Some years back I made crustless quiches for people on the South Beach >> diet. I got the recipe from their book. It said to line the muffin tins >> with muffin tin papers. I did that but much of the quiche stuck to the >> paper like glue. If the person tried to eat it all, they got paper in >> their mouth so they could only eat the center of it. >> >> Yesterday, I made this recipe which I think is the same as what I made >> before. >> >> http://www.momables.com/crustless-br...uiche-muffins/ >> >> I don't have the silicone inserts and am unlikely to buy them. Instead, I >> greased the tins with olive oil. The first batch stuck very badly. I >> thought maybe I needed more oil. Subsequent batches mostly still stuck. >> Once in a while I would get a few that either didn't stick or stuck very >> little but most were like they were welded to the pan. And I played hell >> trying to get them out of the tins. >> >> What did I do wrong? > > The mistake was trying to modify the recipe. I read the recipe. Olive > oil for quiche, crustless or not, is a mistake. It did not specify olive > oil to grease unlined muffin tin cups. > > It sounds like you used paper liners like you remembered from whenever. > The cheap paper liners you can buy for kids cupcakes? Not suitable for > this recipe. I did not use paper liners this time. I greased the pans. Recipe did not say what to use to grease them with. I originally (years ago) used a South Beach recipe and it said to use the paper liners. I mentioned this to my friend and she is going to give me her silicone liners. Not sure how many she has. She said she ordered them years ago. Not sure why. She never cooks or bakes. So if I make them again, we'll see how it goes. |
Where did I go wrong?
> wrote in message ... > On Sun, 4 Feb 2018 20:41:14 -0500, jmcquown > > wrote: > >>On 2/2/2018 6:36 PM, Julie Bove wrote: >>> And yes, I can hear the snide comments rearing their ugly heads now. >>> Anyhoo... >>> >>> Some years back I made crustless quiches for people on the South Beach >>> diet. I got the recipe from their book. It said to line the muffin tins >>> with muffin tin papers. I did that but much of the quiche stuck to the >>> paper like glue. If the person tried to eat it all, they got paper in >>> their mouth so they could only eat the center of it. >>> >>> Yesterday, I made this recipe which I think is the same as what I made >>> before. >>> >>> http://www.momables.com/crustless-br...uiche-muffins/ >>> >>> I don't have the silicone inserts and am unlikely to buy them. Instead, >>> I greased the tins with olive oil. The first batch stuck very badly. I >>> thought maybe I needed more oil. Subsequent batches mostly still stuck. >>> Once in a while I would get a few that either didn't stick or stuck very >>> little but most were like they were welded to the pan. And I played hell >>> trying to get them out of the tins. >>> >>> What did I do wrong? >> >>The mistake was trying to modify the recipe. I read the recipe. Olive >>oil for quiche, crustless or not, is a mistake. It did not specify >>olive oil to grease unlined muffin tin cups. >> >>It sounds like you used paper liners like you remembered from whenever. >>The cheap paper liners you can buy for kids cupcakes? Not suitable for >>this recipe. >> >>Jill > > Agreed... I bake muffins often but never use those paper liners, in > fact I won't buy muffins in those liners, they are not crusty. I have > jumbo non-stick muffin tins but I still grease them with Crisco... > Crisco makes a lovely crust... and you don't need to use much, a light > coating with my finger works well. Crusty muffins? I don't think they're supposed to be crusty. |
Where did I go wrong?
On Friday, February 2, 2018 at 6:36:39 PM UTC-5, Julie Bove wrote:
> And yes, I can hear the snide comments rearing their ugly heads now. > Anyhoo... > > Some years back I made crustless quiches for people on the South Beach diet. > I got the recipe from their book. It said to line the muffin tins with > muffin tin papers. I did that but much of the quiche stuck to the paper like > glue. If the person tried to eat it all, they got paper in their mouth so > they could only eat the center of it. > > Yesterday, I made this recipe which I think is the same as what I made > before. > > http://www.momables.com/crustless-br...uiche-muffins/ > > I don't have the silicone inserts and am unlikely to buy them. Instead, I > greased the tins with olive oil. The first batch stuck very badly. I thought > maybe I needed more oil. Subsequent batches mostly still stuck. Once in a > while I would get a few that either didn't stick or stuck very little but > most were like they were welded to the pan. And I played hell trying to get > them out of the tins. > > What did I do wrong? I mostly fry spam in crisco shortening. |
Where did I go wrong?
"Julie Bove" > wrote in message
... > > > wrote in message > ... >> On Sun, 4 Feb 2018 20:41:14 -0500, jmcquown > >> wrote: >> >>>On 2/2/2018 6:36 PM, Julie Bove wrote: >>>> And yes, I can hear the snide comments rearing their ugly heads now. >>>> Anyhoo... >>>> >>>> Some years back I made crustless quiches for people on the South Beach >>>> diet. I got the recipe from their book. It said to line the muffin tins >>>> with muffin tin papers. I did that but much of the quiche stuck to the >>>> paper like glue. If the person tried to eat it all, they got paper in >>>> their mouth so they could only eat the center of it. >>>> >>>> Yesterday, I made this recipe which I think is the same as what I made >>>> before. >>>> >>>> http://www.momables.com/crustless-br...uiche-muffins/ >>>> >>>> I don't have the silicone inserts and am unlikely to buy them. Instead, >>>> I greased the tins with olive oil. The first batch stuck very badly. I >>>> thought maybe I needed more oil. Subsequent batches mostly still stuck. >>>> Once in a while I would get a few that either didn't stick or stuck >>>> very >>>> little but most were like they were welded to the pan. And I played >>>> hell >>>> trying to get them out of the tins. >>>> >>>> What did I do wrong? >>> >>>The mistake was trying to modify the recipe. I read the recipe. Olive >>>oil for quiche, crustless or not, is a mistake. It did not specify >>>olive oil to grease unlined muffin tin cups. >>> >>>It sounds like you used paper liners like you remembered from whenever. >>>The cheap paper liners you can buy for kids cupcakes? Not suitable for >>>this recipe. >>> >>>Jill >> >> Agreed... I bake muffins often but never use those paper liners, in >> fact I won't buy muffins in those liners, they are not crusty. I have >> jumbo non-stick muffin tins but I still grease them with Crisco... >> Crisco makes a lovely crust... and you don't need to use much, a light >> coating with my finger works well. > > Crusty muffins? I don't think they're supposed to be crusty. I wouldn't care for crusty muffins. Cheri |
Where did I go wrong?
On Monday, February 5, 2018 at 9:14:46 AM UTC-5, Cheri wrote:
> I wouldn't care for crusty muffins. > > Cheri Crusty tops. Soft bottoms. They make really shallow muffin tins so that you get all tops, but I think I'd find that lacking balance. Cindy Hamilton |
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Where did I go wrong?
On 2/4/2018 11:21 PM, Julie Bove wrote:
> > "jmcquown" > wrote in message > ... >> On 2/2/2018 6:36 PM, Julie Bove wrote: >>> And yes, I can hear the snide comments rearing their ugly heads now. >>> Anyhoo... >>> >>> Some years back I made crustless quiches for people on the South >>> Beach diet. I got the recipe from their book. It said to line the >>> muffin tins with muffin tin papers. I did that but much of the quiche >>> stuck to the paper like glue. If the person tried to eat it all, they >>> got paper in their mouth so they could only eat the center of it. >>> >>> Yesterday, I made this recipe which I think is the same as what I >>> made before. >>> >>> http://www.momables.com/crustless-br...uiche-muffins/ >>> >>> I don't have the silicone inserts and am unlikely to buy them. >>> Instead, I greased the tins with olive oil. The first batch stuck >>> very badly. I thought maybe I needed more oil. Subsequent batches >>> mostly still stuck. Once in a while I would get a few that either >>> didn't stick or stuck very little but most were like they were welded >>> to the pan. And I played hell trying to get them out of the tins. >>> >>> What did I do wrong? >> >> The mistake was trying to modify the recipe.* I read the recipe. >> Olive oil for quiche, crustless or not, is a mistake.* It did not >> specify olive oil to grease unlined muffin tin cups. >> >> It sounds like you used paper liners like you remembered from >> whenever. The cheap paper liners you can buy for kids cupcakes?* Not >> suitable for this recipe. > > I did not use paper liners this time. I greased the pans. Recipe did not > say what to use to grease them with. Yes it did. "Butter or oil for muffin pan". NOT olive oil. At any rate, I'd have used butter, not oil. Or a good non-stick muffin pan that doesn't require greasing. Jill |
Where did I go wrong?
On 2/2/2018 10:47 PM, Doris Night wrote:
> Use good non-stick muffin tins. Wilton tins are good. Otherwise, just > use decent Baker's Secret tins. And use BUTTER, not olive oil. After > buttering the tins, dust them lightly with flour, the same as you > would do if you were baking a cake or muffins. > > Doris I don't have any non-stick muffin tins, Wilton or otherwise. My muffin pans and cake pans are very old. Using butter (NOT olive oil) and a light dusting of flour (tap out the excess) always does the trick. :) Jill |
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