Pan Volume

…pan. Peel off the other piece of parchment. Notice how the crust shrinks on the pan; that's the…

…cleanup) that the pot I’d chosen was way too small for the volume of cream I’d put into it. Even worse,…

…of the pan. All the other conversions we spoke of involve pans whose sides are at least 2" tall.…

…the recipe will call to "pour" the batter into the pans, rather than scoop. #2: Creaming Example: Lemon…

…in a 9" x 13" pan. But today, I put nine rolls into a 9" round pan, and let them rise. Nine rolls…

…using salted butter, as was usual back then. "Line a seven-inch square pan with paraffine paper." Make…

…to the last gram) between the pans... ...and let it rise. You can see that the dough in the 8 1/2" x 4 1…

…replacers. The recipe is a simple mix and go one, and it didn’t take any time to get the various versions…

…rules. Use the pans that are available to you. The final thickness of your cookie bars may vary slightly…

…remembered I’d added extra volume (the ginger and apricots), and the shape of the pan was also…

…aluminum mini loaf pans you can buy at the supermarket.) Spoon the batter into the greased pans,…

…Crush, which is gluten-free, as is Penzey’s vanilla extract. •Don't grease the side of your baking pans –…

…to see that this dough has just about doubled, going from 3 to 6 cups volume. Lightly grease a half-sheet…

…weigh it down, and drain for an hour or so. Combine with the onion, and fry in olive oil in a large (12") cast…

…The goal is 2 1/2 cups fruit, total; feel free to use your own balance of apple/cranberry. I decide to use a 9"…

…these streusel-topped fruit muffins are a great place to start. Preheat the oven to 375°F. Grease a 12-cup…

…equal. This is mainly because the bottom crust needs to be large enough to cover the bottom and sides of the pie…

…an arc from the midpoint of the tip to the midpoint of the base. Add 1 cup boiling water to the cast iron pan…