Marilyn, remember all those paper loaf pans you distributed? I left a whole lot behind, but not them

M

Marg CDN

Well-known member
They had to travel 5000 miles but of course, being light, I didn't have to think about it long.

I am making such good use of them now. I do mini loaves and casseroles for one, meat loaves with one day of leftovers, but the big thing is that I make little casseroles for friends here who hate to cook. They help me to do little things that need a third hand so I make dinner material for them. Works out so well. These pans freeze so easily and no vessels to return.

Thank you for including us in your great idea.

 
I cherish those lil pans too, Marg. So much so that I actually never

got around to using many of them. I had big-eyed ideas to do the Xmas gifting of mini breads that year and then it never happened to the magnitude I thought it would -- just made a few breads in them. I ended up sending some of the loaf pans to AngAK a few years ago, when she asked me for some, but other than that, still have almost all of 'em. smileys/wink.gif Maybe this will be the year for mini-gift-breads. Thank you for the reminder.

Hmmmm, wondering if the search is working here yet so I can go find some mini breads to make.

 
I never thought to use them for anything other than breads. such a good idea for casseroles etc.

You sound so good Marg. It's so good to have you back. I just found out that my Godfather/uncle in Winnipeg passed away yesterday. My Aunt and he were married for 55 years. a true love story was their's. I wish I was closer.

 
here is a favorite Cranberry bread with a nice icing. look in T&T too.

This icing would work well with sugar cookies too. It sets up well and tastes good and can be tinted. I made 15 mini-loaves for Christmas boxes with this recipe and I really liked the flavor of the bread and the icing.

White Chocolate Iced Cranberry Bread
Pillsbury Holiday Baking Nov2003
2 1/4 c A/P flour
3/4 c sugar
1 1/2 t baking powder
1/2 t baking soda
1/2 t salt
1/2 c dried cranberries
3/4 c half and half
2 t grated orange peel
2 eggs
1/2 c butter or margarine, melted
1/4 c orange juice

Icing
1 oz white chocolate, chopped
1-2 T half and half
1/2 c powdered sugar

Heat oven to 350. Grease bottom only of 8X4 inch loaf pan**. In large bowl combine flour, sugar, baking powder, baking soda and salt. Mix well and stir in cranberries.
In small bowl, combine 3/4c half and half, orange peel and eggs. beat well. Add this and orange juice and melted butter to flour mixture, stir just until dry ingredients are moistened. Pour batter into greased pan.
Bake at 350 for 50 to 60 minutes or until deep golden brown and toothpick inserted in center comes out clean. cool in pan for 10 minutes. Run knife around edges of pan to loosen. Remove loaf from pan, place on wire rack to cool.
Icing: In small microwave safe bowl, combine baking bar and 1T of the half and half. Microwave on High for 30 seconds, stir until melted and smooth. With wire whisk, beat in powdered sugar until smooth. If necessary, add additional half and half until of desired consistency. Spoon and spread icing over cooled loaf, allowing some to run down sides.

My note: I made this in the food processor, combining the wet ingredients first, then adding the dry and last the cranberries.

**Makes 3 mini loaves, bake for 35-45 minutes.

http://www.eat.at/swap/forum/index.php?action=display&forumid=1&msgid=74279

 
Here's a loaf that I did in them recently. The size is perfect. this is an hors d'oeuvre bread

that goes well with champagne but of course, almost anything else. I made it for some guests and then an extra loaf in case they liked it, to take with them. (they did)

It's an uncomplicated, make-ahead, tidy, very continental hors d'oeuvre.

This quantity made 2 of these little loaves.

Bacon and Olive Aperitif Cake


1-1/2 cups flour
1-1/2 tsps baking powder
1/2 tsp ground pepper
3 eggs, lightly beaten
1/3 cup, melted butter
2/3 cup green olives, pitted and sliced
4 ounces bacon, about 4 slices, cut into lardoons and fried or
use 1/3 c. real bits
1 cup Grated Gruyere cheese or coarsely grated Parmesan
Pinch of salt, to taste
1 tbsp chopped fresh rosemary (optional)


Heat the oven to 350ºF/180ºC. Butter and flour a loaf pan. Sift the flour and baking powder into a mixing bowl, and stir the pepper through.

Beat the eggs into the flour. Beat in the melted butter. Stir through the remaining ingredients to distribute evenly. Spoon the batter into the pan and bake 45 minutes until a toothpick inserted in the centre comes out clean. Cool slightly. Remove from pan.

Works well in long, lean pate loaf (a pre-Marilyn pan I used)

laura calder

 
Took me a while to figure that out as well. Just have to note that there are holes in the bottoms.

Been trying to PM you Ang, but it won't go through.

 
Ack! We had to know how much work that was! I tried to get your photo in enlarged view just to see

How generous that was of you.

 
Carol, I still have a few, if you would like me to send. As much as Love to think of myself as a

baker, I tend to gravitate to the salads, sides, etc. I still have a few. And would be happy to send some. Let me know.

 
What about lining the bottom with a small piece of parchment?

And I agree with Angie...using them for small casseroles is brilliant.

 
No these are good holes. Perfect for meat loaf to drain while baking. I was just issuing a warning

that one needs to use a pan, or rack and pan underneath for drippy preparations.

In fact, when I do meat loaf, I add more holes.

 
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