Better Homes and Gardens®
New Cook Book, 15th Edition includes excerpts and recipes like Bakeware; Roasted Fennel and Onions; Braised Fennel with Dill; Pesto-Stuffed Pork Chops; and Vermicelli with Sausage and Spinach.
With just a few essentials, you can cook all kinds of pies, tarts, cakes, cookies, breads, and casseroles.
In this book, a baking pan refers to a metal container, and a baking dish means an oven-safe glass or ceramic vessel.
Baking Pans (Metal) Aluminum—nonstick or not—is a great choice for baking pans. It's lightweight and conducts heat well for even baking and browning. Also use aluminum or other metal baking pans when broiling; high temperatures might cause glass or ceramic to shatter.
Baking Dishes (Glass or Ceramic) Use when called for and when baking egg dishes or acidic foods, such as tomatoes and lemons. Metal pans can cause these foods to discolor.
(See page 15 of the book)
1. Loaf Pan You will need at least one if you're a fan of zucchini or banana bread or meat loaf. The most common size is 8x4x2 inches, though the larger 9x5x3-inch pan comes in handy too.
2. Round Casserole Dish Sized in 1-1/2, 2, or 3 quarts, these usually come with a lid. If you don't have a lid, use foil to cover the dish.
3. Pie Plate The pie recipes in this book call for 9-inch pie plates; they can be made of glass, ceramic, stoneware, aluminum, or tin.
4. Rectangular and Square Pans and Dishes Stock up on rectangular (9x13x2-inch) and square (8x8x2-inch or 9x9x2-inch) baking pans, as well as rectangular (3-quart) and square (2-quart) baking dishes for lasagna, casseroles, brownies, cakes, bars, and more.
5. Round Cake Pans Though two will do for baking standard birthday cakes, fancier recipes often call for three pans. Choose pans with an 8- or 9-inch diameter that are 1-1/2 inches deep.
6. Jelly-Roll Pan You might never make a jelly roll, but you still need this 15x10x1-inch pan for other tasks, such as bar cookies and brownies.
7. Cookie Sheet This low- or no-sided pan allows heat to circulate around the cookies.
8. Muffin Pan Though many recipes yield more than 12 cupcakes, that's how many cups you'll find in a standard muffin pan. Bake in batches or buy two pans. Mini muffin pans also come in handy for baking small tassie-style cookies.
1. Tube Pan Also called an angel food cake pan, this has a hollow center tube that ensures even baking; most have a removable bottom.
2. Ramekins Use these for cooking custards and other individual desserts. They're also great for holding prepped and measured ingredients to have them ready to go in a quick-moving recipe.
3. Tart Pans with Removable Bottoms These help you bake beautiful tarts with fancifully fluted sides and move them easily from pan to serving plate. They come in a variety of sizes.
4. Spring Form Pan This pan has a latch that springs open, making it easy to remove its sides from a baked dessert. When a recipe calls for this pan, don't even think of substituting another—you'll be hard-pressed to get your dessert out of the pan.
5. Fluted Tube Pan These pans add depth and texture to pound cakes and coffee cakes.
6. Soufflé Dish Steep, straight sides help soufflés rise to the occasion. You'll also find this dish surprisingly versatile for making other desserts and for serving side dishes.
This page created October 2010
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