Lasagna

I had a customer ask me about making lasagna in the round mold a couple months ago so I tried it out.  Since then, I've made it a couple of times!  It's just taken me a while to get it posted.  I used the large round mold and yes, I used the lasagna noodles that you don't have to boil.  Certainly using the noodles that you boil would be "easier" because they're flexible, but all I did was break apart the noodles and piece them together so they fit nicely in the round shape.  My husband had to "walk away" from putting the noodles in this way because, well, I guess he's a bit OCD when it comes to his lasagna (he lived in Italy for a couple of years).  I reassured him that once it's baked he would never know that the noodles were actually in pieces and not one big strip.  Guess what?  He couldn't even tell the noodles were in pieces - it tasted fabulous and clean up was AMAZING!

Lemon Squares

 I had to come up with something quick and easy to take as a treat to cub scout pack meeting.  Lemon squares!  I made them in my Checkerboard Mold.  I stressed for a minute wondering how I was going to get them out, but then I had the idea to cut them while in the mold, using the checkerboard as a guide.  I DID NOT use a knife!  I used my nylon spatula and just pressed down into the cake.  Then I bent the mold back and out they slid.  It was a very exciting moment.  :)

Baked Pancake

My sister gave me this recipe.  It was quite yummy - but how can you go wrong with pancakes and syrup?  I make my pancakes from scratch, grinding my own wheat with every batch.  If you want my recipe, email me, but you can use whatever pancake recipe you usually use, then add a cup of syrup to the batter.  First put some butter (and I say "some" because you can add up to a whole stick if you're really daring - I think I did about 3-4 Tbsp) into your mold (I used the large round) and microwave it until the butter is melted.  Make sure your mold is on your perforated baking sheet, then pour your batter (with syrup mixed in) into your mold.  Bake at 350 for... 35 minutes?  Honestly, I don't remember - just watch it until it's not jiggly.  It's a great way to make pancakes all at one time.  Mine actually tasted a lot like those refrigerator bran muffins.  I have no idea why it tasted like that, but I love those things, so we quite enjoyed this meal.

Chef's Choice Mustard Chicken

Whoa!  It's been a long time since I posted!  That doesn't mean I haven't been baking and taking pics - I'm just a lazy blogger!  This was a delightful meal.  It's found on page 30 in the catalog and it uses the Demarle Hot and Sweet Mustard.  We don't have a "doodad" to julienne our veggies, so my hubby slaved away and cut the carrots and squash in little strips (what a guy, right?).  That made this meal a bit more labor intensive than it should be but YUM, was it good!