i completely lost the instructions for this gingerbread house pan, did it say i should be placing the pan on a cookie sheet? or straight on a oven rack?
576415
I've used the pan several times without a cookie sheet or pan beneath - with NO problems!
576416
Dear Natalie...I am sorry it took me so long to get this letter sent to you. I don't read my emails very often and just now found your question.I personally recommend putting the gingerbread house pan on a cookie sheet just in case it were to tip over while you were baking it. I don't have the instructions anymore so I don't know what the company that made the pan recommends. Let me know if that works for you. Good luck with your baking.
576417
On cookie sheet. I have complete instructions if you want I can email them to you. I am at bonniebo1227@optonline.net
940160
I just really really love this pan. It so neat the way they come out so perfect each time. All the edges are perfect. You must make sure that all the edges and the frame are well greased. I used a spray such as Pam and sprayed everything and then I sprayed a paper towel and wiped each section of the frame.You must also cool throughly before removing the rack. Hope this helps. Jean G
764837
I used them as the pan. They worked out fine as it baked evenly. I did put them on a baking sheet just in case it fell over during baking.
2283552
I've actually baked a loaf of bread as well as cookies, cinnamon rolls...it takes a while and you have to watch it as the tops could cook faster. But nothing some foil couldn't fix....keep the naked goods toward the back of the oven and you should be good
1053668
I have this toaster oven and have used it to toast numerous times and both sides get toasted. I just put it right on the rack and not on a pan - not sure if that makes a difference.
1455537
I would do like Alice Hager said, make sure that the cookie press is screwed tightly together, the dough is at room temperature. Use the recipe included with the press, I did and it made cookie very easily.
1865384
I put it on a cookie sheet. The base is glass so it has some structure to it but I wouldn't handle it with out the cookie sheet until the cake is cooked and cooled.
2267357
You have to use a cookie sheet. The sil pat is floppy... It isn't sturdy enough to lay on the oven racks. However, the cookies (or anything else you bake on it) will not stick and it creates a perfect browning on the bottom. Easiest clean up ever.
622785
I think I just sprayed on a little Pam, wiped it, and then set it in a 300 oven for a while. Now when I wash it, scrub it with a scrubby sponge, rinse, and set it upside down to air dry. I LOVE this pan.
1752279
It depends on the tip you are using. And it also depends on how much dough you squeeze out. I have a cookie recipe that you are supposed to take a small portion and roll into a small log shape. I just use a round tip, squeeze out into a long snake and cut into the small lengths, about 1 1/2 inches. Another tip for you-make sure your cookie sheet is cold, otherwise the dough won't stick and your cookies will start to spread out and lose shape before they even get in the oven. I use a couple of sheets and when I take one out of the oven and remove cookies I set it outside (in the winter) and bring a cold one in. It depends on the tip you are using. And it also depends on how much dough you squeeze out. I have a cookie recipe that you are supposed to take a small portion and roll into a small log shape. I just use a round tip, squeeze out into a long snake and cut into the small lengths, about 1 1/2 inches. Another tip for you-make sure your cookie sheet is cold, otherwise the dough won't stick and your cookies will start to spread out and lose shape before they even get in the oven. I use a couple of sheets and when I take one out of the oven and remove cookies I set it outside (in the winter) and... » Read More It depends on the tip you are using. And it also depends on how much dough you squeeze out. I have a cookie recipe that you are supposed to take a small portion and roll into a small log shape. I just use a round tip, squeeze out into a long snake and cut into the small lengths, about 1 1/2 inches. Another tip for you-make sure your cookie sheet is cold, otherwise the dough won't stick and your cookies will start to spread out and lose shape before they even get in the oven. I use a couple of sheets and when I take one out of the oven and remove cookies I set it outside (in the winter) and bring a cold one in. « Show Less
259077
You do not need a muffin pan. We don't even own a muffin pan. I place then on tinfoil straight on the oven rack, but could use a cookie sheet too. They hold their shape perfectly!
226323
I don't really know any gingerbread recipes other than the one that came with the gingerbread house, which doesn't make enough to properly fill the pan to get all the details. You would need to double it. It is a pretty tasty one, tho. You could look for recipes on epicurious.com or allthecooks.com (I have found some amazing cake recipes on those sites before) When you freeze them, be sure to wrap in a few layers of plastic wrap followed by aluminum foil that will protect them from getting dried out or freezer burned. Also, Nordicware makes a gingerbread house double pan. It makes two smaller cakes, that might be easier considering how many you need to make. :) I don't really know any gingerbread recipes other than the one that came with the gingerbread house, which doesn't make enough to properly fill the pan to get all the details. You would need to double it. It is a pretty tasty one, tho. You could look for recipes on epicurious.com or allthecooks.com (I have found some amazing cake recipes on those sites before) When you freeze them, be sure to wrap in a few layers of plastic wrap followed by aluminum foil that will protect them from getting dried out or freezer burned. Also, Nordicware makes a gingerbread house double pan. It makes two... » Read More I don't really know any gingerbread recipes other than the one that came with the gingerbread house, which doesn't make enough to properly fill the pan to get all the details. You would need to double it. It is a pretty tasty one, tho. You could look for recipes on epicurious.com or allthecooks.com (I have found some amazing cake recipes on those sites before) When you freeze them, be sure to wrap in a few layers of plastic wrap followed by aluminum foil that will protect them from getting dried out or freezer burned. Also, Nordicware makes a gingerbread house double pan. It makes two smaller cakes, that might be easier considering how many you need to make. :) « Show Less
561308
I did not buy or review the cookie sheet - I bought the meat loaf 2 piece pan. As a rule I find everything that carry's the Rachel Ray name is of high quality and performs the way it advertises. Sorry I can't help you with this particular item.
1130738
Yes, cookies really stick to the cookie sheet and don't bake evenly. You will definitely need parchment or something.
760295
I know it says to put the liner on the bottom rack. I did not!! I placed it on the bottom of the oven itself. My heating element is not visible - but even if it were I would slide the liner under it. It seems to be working just fine.
2118600
Did you wait enough time before taking off the lid 'carefully'...all recipe's stress this. I have the 9 and 13 inch pans...this was the BEST recipe I've found, it is for the 13", but the fewer 'specialty' ingredients seem to work better...I searched and cannot find the site, but for the large pan 4 3/4 AP, 1 2/3 water, yeast, 1 Tbl salt, 1 Tbl sugar 1/2 stick butter...that's it...rise in bowl, put in pan cover with wrap till 1/2 inch from top, cover and bake 25 mins 350...carefully remove top..another 20 mins or so (some say check internal temp)..forget the milk, eggs and other stuff...hope it helps
1205232
HI-- My bread came out like a normal loaf-- I did use regular eggs-- and I used whole eggs. I also added a 1/4 cup sugar away from the yeast. My Machine guidelines say to start with all wet ingredients on the bottom of the pan (make sure your water is warm enough) then add the dry ingredients with the yeast on the top on one side of the pan and I put the ¼ cup additional sugar on the other. I chose the darker crust option. My bread came out pretty good.