Pampered Chef

Warning! - This is an Advertisement! - Recently I decided to sign up to sell Pampered Chef® Kitchen products again.
Story: Quite a few years ago I attended a show at Cathy Emmons’ home where Christine Gamble Phaff was the Pampered Chef® Consultant; since that day I have been “hooked” on their products. I sold Pampered Chef® for a few years and then decided not to sell it any more due to time constraints - but I started having “withdrawal symptoms” so thought it best to start selling it again. I have not found one of their products that I do not like or that is inferior quality and the price reflects it.
Pitch: I learned a long time ago that if you buy quality products they last a long time and they make whatever project you are working on a lot more enjoyable - and your end products usually turns out better!
Sell: Below I will share a few recipes that were published in one of Pampered Chef’s “Season’s Best Recipe Collection” books; a new one comes out twice a year (Spring/Summer and Fall/Winter) and they only cost $1.00 for 33 pages worth of recipes.

Apple Cranberry Popover Puff
(Fall/Winter 2001)
Popover Puff
3 T. butter or margarine, divided
1 c. milk
6 eggs
1 c. all-purpose flour
1/2 t. salt
Apple Cranberry Filling
1 orange
1/2 c. dried cranberries or raisins
1 (3 oz.) package vanilla cook and serve pudding mix (not instant)
1 t. Pantry Korintje Cinnamon (#9712 - $5.75)
4 firm, red baking apples such as Jonathan
1/4 c. sliced almonds, toasted (see Cook’s Tip)
Powdered sugar
Vanilla ice cream or thawed, frozen whipped topping (optional)
Preheat oven to 450ºF. For popover puff, place butter in Small Micro-Cooker (#2776 - $8.00); microwave, covered, HIGH 30 seconds or until melted. Measure 1 tablespoon of the butter into bottom of Deep Dish Stoneware Baker (DISCONTINUED! - You might find one of eBay!) or an 11” round baking dish. (Side note: I have every piece of stoneware that Pampered Chef® has ever come out with; it is like cooking in a brick oven - it holds the heat and products come out evenly browned. It is like a good cast-iron skillet: you NEVER use soap on it and the more discolored it gets the better “seasoned” it is - so if you find one on eBay that is really discolored it just means that someone else has done a lot of the seasoning for you.) On with the recipe! - Brush over bottom only using Chef’s Silicone Basting Brush (#1755 - $8.50) In Classic Batter Bowl (#2230 - $15.00), combine milk, eggs and remaining butter using Stainless/Silicone Sauce Whisk (#2481 - $16.00)
In Small Batter Bowl (#2233 - $11.50), stir together flour and salt. Add flour mixture to egg mixture; whisk 1 minute or until smooth. Pour batter into baker. Bake 20 minutes. Reduce oven temperature to 350ºF; continue baking 10-15 minutes or until puffed and golden brown.
Meanwhile, prepare apple cranberry filling. Using Zester/Scorer (#1134 - $10.00), zest orange to measure 1 tablespoon zest. Juice orange using Juicer (#2305 - $12.50); add enough water to juice to measure 1 cup. In Large Micro-Cooker (#2778 - $10.50), combine orange zest, orange juice, cranberries, pudding mix and cinnamon; mix well using Mix ‘N Scraper (#1657 - $14.50). Core and slice apples, leaving peel on. (Pampered Chef® has a variety of knives and corer (#2415 - $10.50) to choose from.) Cut apples in half and separate slices into pudding mixture. Microwave, covered on HIGH 4 minutes; stir gently. Continue microwaving 4-5 minutes or until glaze is thickened and clear; stir gently to evenly coat apples with glaze.
Remove puff from oven to Cooling Rack (#1587 - $14.00). Let stand 3 minutes or until puff begins to fall, forming a shell. If necessary, use knife to cut around sides of puff to loosen from baker.
Spoon filling into center of puff. Sprinkle toasted almonds around edges of filling. Sprinkle entire puff with powdered sugar. Cut and serve using Slice ‘N Serve (#1168 - $5.00). If desired, serve with ice cream using Ice Cream Dipper (#2730 - $15.00) or whipped topping using Easy Accent Decorator (#1778 - $20.00) Yield: 12 servings
Cook’s Tip: To toast almonds, spread almonds in a single layer over bottom of Small Bar Pan (#1448 - $17.00). Bake at 350ºF for 10-12 minutes or until light golden brown. If desired, place almonds in oven during last ten minutes while puff is baking.

Deli Salad Party Torte
(Spring/Summer 2002)
The savory version of our “Torte” technique features four filling options! Choose ham, chicken, smoked turkey or egg salad in this triple-layered garden sandwich.
2 1/2 c. all-purpose baking mix
2 eggs
3/4 c. water
2 t. Pantry All-Purpose Dill Mix, divided (#9713 - $5.75)
2 (8 oz.) packages cream cheese, softened, divided
2 t. Dijon mustard, divided
1 garlic clove, pressed
8 oz. deli baked ham, finely chopped (about 1 1/2 c.)
4 green onions with tops, thinly sliced (1/2 c.)
1 (3.25 oz.) can pitted ripe olives, drained and sliced
1/2 cucumber, thinly sliced
1 large carrot, cut into julienne strips
Preheat oven to 400ºF. Line Stoneware Bar Pan (#1445 - $34.00) with 13-inch piece of Parchment Paper (#1506 - $7.25). In Classic Batter Bowl (#2230 - $15.00), combine baking mix, eggs and water; mix just until dry ingredients are moistened. Pour batter into pan; spread evenly using Large Spreader (#1646 - $9.00) Sprinkle with 1 teaspoon of the dill mix (#9713 - $5.75). Bake 16-18 minutes or until light golden brown; cool 10 minutes. Carefully lift bread onto Stackable Cooling Rack (#1587 - $14.00); cool completely.
In Small Batter Bowl (#2233 - $11.50), combine one package of the cream cheese and 1 teaspoon of the mustard; whisk until smooth and set aside. In clean classic batter bowl, combine remaining cream cheese, mustard, dill mix and garlic pressed with Garlic Press (#2576 - $16.50); Whisk until smooth. Finely chop ham using Food Chopper (#2585 - $31.00). Thinly slice green onions using Chef’s Knife (#1084 - $32.00). Slice olives using Egg Slicer Plus (#1182 - $11.00). Add ham, green onions and olives to cream cheese mixture; mix well using Small Mix ‘N Scraper (#1659 - $12.50). Score cucumber; remove seeds using The Corer (#2415 - $10.50). Thinly slice cucumber using Ultimate Mandoline (#1087 - $61.00). Cut carrot into strips using Julienne Peeler (#1073 - $10.00); Cut strips into 1-inch pieces.
Invert bread onto smooth side of Large Grooved Cutting Board (#1023 - $30.00); remove paper. Trim 1/4 inch around edge of bread; discard edges. Cut bread crosswise into 3 equal layers. Place one bread layer, dill side up, on serving tray. Using Large Scoop (#1790 - $14.50), place 6 scoops filling onto bread; spread to edges using Small Spreader (#2071 - $5.00). Arrange cucumber slices in single layer around edge of filling; sprinkle with half of the carrot. Spread 2 tablespoons of the reserved cream cheese mixture over plain side of second layer of bread; invert over vegetables, pressing firmly. Repeat second layer as above. Top with third bread layer, pressing firmly. attach open star tip to Easy accent Decorator (#1778 - $20.00), fill with remaining cream cheese mixture. Pipe a border around top edge of torte. Chill 20 minutes. Slice using Serrated Bread Knife (#1069 - $19.50). Yield: 16 servings
Fillings Variations: Chicken Salad: Substitute 1 (10 oz.) can chunk white chicken, drained and flaked, for the ham; Turkey Salad: Substitute 8 o≥ smoked deli turkey, chopped, for the ham; Egg Salad: Substitute six hard-cooked eggs, finely chopped, for the ham. Increase Dijon mustard to 1 tablespoon. Add 1/4 teaspoon salt.

Limoncello
(Fall/Winter 2010)
3 lemons
1 (14 oz.) lemon sorbet (1 3/4 c.), softened
1 c. citrus-flavored vodka
2/3 c. sugar
Avoiding whtie pith, lightly peel lemons. Thinly slice lemon zest. Place zest, sorbet, vodka and sugar in Large Micro-Cooker. Microwave, covered, on HIGH 5-7 minutes or until just starting to simmer (do not boil). Carefully remove from microwave; cool 10 minutes.
Starin limoncello into small bowl Serve over ice in flour glasses. Print this post