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Use, Care and Recipes recip + usa instructions SQUARE & RECTANGULAR BAKER SET FFINALINAL 002_Booklet_sq_rect_bakeware_set_noseal.indd2_Booklet_sq_rect_bakeware_set_noseal.indd 1 77/23/20/23/20 111:291:29 AAMM GOOD HOUSEKEEPING SQUARE & RECTANGULAR BAKER SET SET INCLUDES Baking Pan, 9- x 13- x 2.25-in. Square Pan, 9- x 9- x 2.25-in. FEATURES & BENEFITS • 8x stronger than non-reinforced • Durable aluminized steel provides even coatings heat conductivity and consistent results • Premium food release that lasts • Pan rim is reinforced with a nonstick • Easy clean up coated steel rod for added strength to prevent buckling and is rust resistant • PFOA free • Exclusive Relia-Pan™ nonstick coating • Oven safe to 450˚F • 4 layers of interior coating • Dishwasher safe 2 FFINALINAL 002_Booklet_sq_rect_bakeware_set_noseal.indd2_Booklet_sq_rect_bakeware_set_noseal.indd 2 77/23/20/23/20 111:291:29 AAMM CARE & USAGE INSTRUCTIONS BEFORE FIRST USE that food, oil or liquids are in the • Remove all packaging, stickers, labels bakeware prior to heating. and tags. • Relia-Pan™ nonstick coating on your • Wash in warm, soapy water, then rinse bakeware is scratch-resistant, but it and dry thoroughly. cannot be used as a cutting surface. It is CLEANING YOUR BAKEWARE always best to use wooden and silicone utensils with your bakeware. • Do not pour cold water into hot baking pans, as this may cause warping. STORAGE • Always allow bakeware to cool before • To protect the nonstick coating, do not washing with water. stack or nest the baking pans without a protective sheath, such as kitchen or • To help preserve the coating of the paper towels, in between. baking pans, hand-washing with a nonabrasive cloth is recommended. • Do not use baking tins as a storage However, the pans are dishwasher safe. container. This may cause staining to occur. • Rinse and dry thoroughly, being particularly alert to water collecting • Ensure that bakeware is cleaned and under the rims. dried thoroughly prior to storage. BAKEWARE USE • Baking pans are oven safe up to 450°F. • The bakeware is not suitable for use in microwave ovens. • Do not overheat empty bakeware. Ensure MANUFACTURER’S ONE-YEAR LIMITED WARRANTY Your Good Housekeeping product is warrantied by Food Fight Limited for 1 year to be free of defects under normal household use to the original purchaser. This warranty excludes damage caused by accident, overheating, misuse or abuse, and does not apply to scratches, discoloration, stains, dents or other damage which does not aff ect the functionality of the cookware. This warranty gives you specifi c legal rights, and you may also have other rights which vary between states. If it is determined that the warranty claim is valid, we will provide the original purchaser with a replacement of the same product. Should the product be discontinued, a replacement product of close to equivalent value will be sent. Shipping and handling charges may apply. For questions or concerns, contact us at [email protected] • 866.231.6384 Relia-Pan™ is a registered trademark of Food Fight Ltd. • Made in China. 3 FFINALINAL 002_Booklet_sq_rect_bakeware_set_noseal.indd2_Booklet_sq_rect_bakeware_set_noseal.indd 3 77/23/20/23/20 111:291:29 AAMM GOOD HOUSEKEEPING RECIPES BANANA CAKE WITH CHOCOLATE DRIZZLE ACTIVE 15 min. TOTAL 40 min. plus cooling SERVES 10 3 very ripe (heavily spotted) bananas 1⁄2 cup canola oil 1 cup sugar 1 large egg 2 cups all-purpose fl our 1 tsp baking soda 1⁄2 tsp Kosher salt 1⁄2 cup bittersweet chocolate chips Prepared chocolate sauce DIRECTIONS 1. Heat oven to 350˚F. Spray 9- by 13-in. baking pan with nonstick cooking spray. Line with parchment paper, leaving overhang on two long sides; spray paper. 2. In medium bowl mash bananas with oil, sugar and egg. Add fl our, baking soda and salt, stirring just to combine, then fold in chocolate chips (do not overmix). 3. Transfer batter to prepared pan and bake until cake gently springs back when pressed, 18 to 22 min. 4. Let cake cool completely. Use overhangs to transfer to cutting board and cut into pieces. Serve drizzled with chocolate sauce. 4 FFINALINAL 002_Booklet_sq_rect_bakeware_set_noseal.indd2_Booklet_sq_rect_bakeware_set_noseal.indd 4 77/23/20/23/20 111:291:29 AAMM FFINALINAL 002_Booklet_sq_rect_bakeware_set_noseal.indd2_Booklet_sq_rect_bakeware_set_noseal.indd 5 77/23/20/23/20 111:291:29 AAMM GOOD HOUSEKEEPING RECIPES CLASSIC VANILLA CAKE ACTIVE 20 min. TOTAL 1 hr. 30 min. plus cooling SERVES 12 FOR CAKE FOR FROSTING 1 cup (2 sticks) unsalted butter 2 cups confectioners’ sugar at room temp, plus more for pan 1 cup (2 sticks) unsalted butter, 3 cups all-purpose fl our at room temp 1 Tbsp baking powder 1⁄2 tsp Kosher salt 1 tsp Kosher salt 1⁄4 cup heavy cream 1 3⁄4 cups granulated sugar 11⁄2 tsp pure vanilla extract 4 large eggs, at room temp 2 tsp pure vanilla extract 11⁄4 cups whole milk, at room temp MAKE CAKE 1. Heat oven to 325˚F. Butter 9- by 13-in. baking pan and line bottom with parchment, leaving overhang on 2 sides. 2. In bowl, whisk together fl our, baking powder and salt. 3. In large bowl of electric mixer, beat butter and granulated sugar on low speed to combine. Increase speed to medium-high; beat until light and fl uff y, about 3 min. Reduce speed to medium; add eggs one at a time, beating each until incorporated before adding next egg. Beat in vanilla. 4. Reduce speed to low and add fl our mixture in three parts, alternating with milk and beating just until incorporated. 5. Spread batter in prepared pan and bake until wooden pick inserted in center comes out clean, about 40 min. Let cool in pan 10 min., then use overhangs to remove from pan; let cool completely. MAKE FROSTING 1. Using electric mixer, beat confectioners’ sugar, butter and salt on low speed until combined, then increase speed to medium and beat until fl uff y, about 3 min. With mixer running, slowly add cream. Beat until fl uff y, about 3 min. Beat in vanilla. 2. Spread frosting over cooled cake and decorate as desired. TEST KITCHEN TIP For an all-star dessert, give an iced sheet cake patriotic fl air by fi lling star-shaped cookie cutters with blue and red sanding sugar. 6 FFINALINAL 002_Booklet_sq_rect_bakeware_set_noseal.indd2_Booklet_sq_rect_bakeware_set_noseal.indd 6 77/23/20/23/20 111:291:29 AAMM FFINALINAL 002_Booklet_sq_rect_bakeware_set_noseal.indd2_Booklet_sq_rect_bakeware_set_noseal.indd 7 77/23/20/23/20 111:291:29 AAMM GOOD HOUSEKEEPING RECIPES DERBY PIE BROWNIES ACTIVE 15 min. TOTAL 1 hr. 10 min. plus cooling SERVES 16 3⁄4 cup (1 1⁄2 sticks) unsalted butter, cut into pieces 11⁄2 cups granulated sugar 11⁄4 cups unsweetened cocoa powder 1⁄2 tsp Kosher salt 1⁄2 tsp pure vanilla extract 3 large eggs 3⁄4 cup all-purpose fl our 1 cup pecan halves 3 Tbsp turbinado sugar (we used Sugar in the Raw®) 1 Tbsp bourbon DIRECTIONS 1. Position rack in lower third of oven and heat oven to 325˚F. Line 9- by 9-in. baking pan with parchment paper, leaving overhang on two sides. 2. In medium saucepan, melt butter on low. Add granulated sugar, cocoa and salt and cook, stirring, until combined, about 5 min. 3. Remove from heat and stir in vanilla, then eggs one at a time until fully incorporated. Fold in fl our until combined. Transfer to prepared pan. 4. In bowl, toss pecans with turbinado sugar and bourbon. Sprinkle over brownie batter and bake until brownies are set and toothpick inserted 2 in. from center comes out almost clean, with a few moist crumbs attached, 40 to 55 min. Let cool completely in pan before cutting into pieces. 8 FFINALINAL 002_Booklet_sq_rect_bakeware_set_noseal.indd2_Booklet_sq_rect_bakeware_set_noseal.indd 8 77/23/20/23/20 111:291:29 AAMM FFINALINAL 002_Booklet_sq_rect_bakeware_set_noseal.indd2_Booklet_sq_rect_bakeware_set_noseal.indd 9 77/23/20/23/20 111:291:29 AAMM GOOD HOUSEKEEPING RECIPES RHUBARB & ALMOND UPSIDE-DOWN CAKE ACTIVE 25 min. TOTAL 1 hr. 25 min. SERVES 10 1⁄4 cup fresh orange juice 1⁄3 cup plus 3⁄4 cup sugar Oil, for pan 2 lbs rhubarb (about eight 9-in. stalks) 11⁄2 cups all-purpose fl our 1⁄2 cup almond meal 1⁄2 tsp Kosher salt 1⁄2 tsp baking powder 1⁄2 tsp baking soda 1⁄2 cup unsalted butter at room temp 2 large eggs 1 tsp pure vanilla extract 1⁄2 tsp pure almond extract 1 cup buttermilk DIRECTIONS 1. Heat oven to 350˚F. Place orange juice and 1⁄3 cup sugar in large saucepan and cook on low until sugar melts, 2 to 3 min. Bring mixture to a boil, then reduce heat and simmer until mixture is syrupy, 2 to 3 min. more. Remove from heat. 2. Oil 9- by 9-in. pan. Line bottom with parchment paper, then oil parchment. Pour syrup into bottom of pan. Trim ends of rhubarb and cut evenly into 41⁄2-in. lengths. Arrange rhubarb, rounded side down, in patchwork pattern. 3. In medium bowl, whisk together fl our, almond meal, salt, baking powder and baking soda. 4. Using electric mixer, beat butter and remaining 3⁄4 cup sugar in large bowl on medium-high until light and fl uff y, 3 to 4 min. Reduce mixer speed to medium and beat in eggs one at a time, then extracts. Reduce mixer speed to low and add fl our mixture in 3 parts, alternating with buttermilk, beating just until incorporated. 5. Spoon batter over rhubarb in pan. Bake until cake is light golden brown and wooden pick inserted into center comes out clean, 35 to 40 min. 6. Let cake cool 15 min. Run butter knife around edges of cake to loosen it from pan.
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