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    You are in: Home / Community Forums / Kitchen Gadgets & Appliances / Baking tube by Pampered Chef Help
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    Baking tube by Pampered Chef Help

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    staceyelee
    Tue Nov 04, 2008 7:47 pm
    Experienced "Head Chef" Poster
    Hi !

    I have several baking tubes that are metal w/ caps on each end- shaped- heart, flower & star. I bought them in a resale shop- so no instructions- a friend told me to spray w/ PAM and fill w/ canned biscuits for a nice loaf- baking at 375* standing on one end to bake.

    My ?? is- has anyone used them for actual batter- bread or muffin maybe ? How long to bake if so- and how far to fill up ?
    Thanks Mucho !
    Stacey icon_smile.gif
    Chubby Cook
    Wed Nov 05, 2008 12:17 pm
    Food.com Groupie
    The Pampered Chef® Bread Tubes come in 5 shapes -- Flower, Square, Heart, Scalloped and Star, and should have a cap on each end, one marked "TOP" that has a vent hole to allow steam to escape.

    Usually used with refrigerated bread/cookie dough, any variety. I've never seen any recipes using muffin or other doughs, but you could experiment to determine the amount needed so it would not overflow....but with all the varieties of packaged doughs I don't think you will find a shortage of uses.

    1. Spray tube and lids with non-stick spray
    2. Place bottom lid on one end of tube.
    3. Place dough in tube
    4. Place "top" lid on tube
    5. Place Bread Tube upright on lower rack of oven
    6. Bake at 375 deg. F. (190 deg. C) for 50-60 minutes or until ends are golden brown.
    7. Remove tube from oven on to a cooling rack. Remove bread from tube and cool completely
    8. Slice using serrated bread knife.
    faith58
    Wed Nov 05, 2008 10:38 pm
    Food.com Groupie
    Hi
    I have one but no matter how much I sprayed it would always stick. I used mine for the sandwiches that you would put a spread on it. I believe I used the pillsbury bread that was in a long tube at the grocery store. I think I would buy that new spray with the flour in it. If you need anything else just hollar.
    faith58
    Wed Nov 05, 2008 10:39 pm
    Food.com Groupie
    Chubby Cook wrote:
    The Pampered Chef® Bread Tubes come in 5 shapes -- Flower, Square, Heart, Scalloped and Star, and should have a cap on each end, one marked "TOP" that has a vent hole to allow steam to escape.

    Usually used with refrigerated bread/cookie dough, any variety. I've never seen any recipes using muffin or other doughs, but you could experiment to determine the amount needed so it would not overflow....but with all the varieties of packaged doughs I don't think you will find a shortage of uses.

    1. Spray tube and lids with non-stick spray
    2. Place bottom lid on one end of tube.
    3. Place dough in tube
    4. Place "top" lid on tube
    5. Place Bread Tube upright on lower rack of oven
    6. Bake at 375 deg. F. (190 deg. C) for 50-60 minutes or until ends are golden brown.
    7. Remove tube from oven on to a cooling rack. Remove bread from tube and cool completely
    8. Slice using serrated bread knife.


    Thanks for all your help chubbycook
    icon_smile.gif
    J. Ko
    Tue Nov 11, 2008 11:55 am
    Food.com Groupie
    Sorry, I don't have any personal experience with these bread tubes. My Mum used to be a PC representative and she has cooked banana bread and other quick breads in her tubes, with good results.
    KCShell
    Mon Nov 17, 2008 7:45 am
    Food.com Groupie
    staceymoreman wrote:
    Hi !

    I have several baking tubes that are metal w/ caps on each end- shaped- heart, flower & star. I bought them in a resale shop- so no instructions- a friend told me to spray w/ PAM and fill w/ canned biscuits for a nice loaf- baking at 375* standing on one end to bake.

    My ?? is- has anyone used them for actual batter- bread or muffin maybe ? How long to bake if so- and how far to fill up ?
    Thanks Mucho !
    Stacey icon_smile.gif


    You can use the tubes for quick bread mixes if you are open to experimenting.
    I would start with filling it 1/2 way full. Bake at 350* or 375* and I would expect that it might take an hour give or take a few minutes to cook it all the way through.
    The deal is that you will have to be cool with finding the exact amount of batter that each tube will accomodate.
    You may have a few trials where you didn't fill it up enough and maybe even a time or two where you over filled it and it pops open and makes a mess.
    Once you have figured out the exact amount of batter, you will love it because it makes great bread of all kinds.
    Spray with Pam as others have said and you should be able to open up the lids and just slide it out onto a rack.
    Please open the lids away from your face and use oven mitts.
    The ingredients inside are steamy and hot!
    You can also fill it with ice cream, freeze it, push it out and have shaped ice cream. Use it for rice krispies--the star or flower shape can be filled with green rice krispies and then cut into slices. Cut a small center out of each slice and decorate with red cinnamon candies to make mini Christmas wreaths!
    I use the refridgerated french loaf dough to make the bread and then used the edge of the baking tube to cut lunch meat and cheese the same shape and made great little sandwiches.
    I think they are very fun and you will get a lot of compliments on your efforts, even though once you get the hang of it, it isn't much effort!
    Have fun!
    KCShell
    slouvie
    Tue Oct 12, 2010 11:01 am
    Newbie "Fry Cook" Poster
    Cream Cheese Pound Cake

    Softened Butter 1/4 Cup
    Cream Cheese 1pk 1 Pack
    Sugar cups 1 1/2 Cup
    eggs 4
    teaspoon Vanilla tsp 1 1/2 teasp
    Cup Flour cups 2 Cups
    baking powder tsp 1 1/2 teasp

    Pre Heat Oven 350
    Butter, Cream Cheese and Sugar Mix and whip
    add remaining ingredients Mix and whip
    Spray Pam in tubes
    Take Parchment paper that has been folded 4 times to a square on bottom of tube and close the end of tube. Tape end shut real good
    Pour evenly in tubes. Close end of tubes with parchment paper and tape
    Put in oven for 1 our for 2 tubes
    test
    Take out and cool
    texasmom61
    Wed Oct 13, 2010 6:03 pm
    Food.com Groupie
    After you make your rice kricipie treats put inside the baking tubes.Also you can use the ends of the tubes{with lids removed} to cut deli meats,cheese and sandwiches.
    katie in the UP
    Thu Oct 14, 2010 4:41 am
    Food.com Groupie
    texasmom61 wrote:
    After you make your rice kricipie treats put inside the baking tubes.Also you can use the ends of the tubes{with lids removed} to cut deli meats,cheese and sandwiches.


    great suggestions thank you!!
    Mine sit in the back of the cabinet....where all disappointing gadgets go to collect dust icon_redface.gif
    **Tinkerbell**
    Fri Oct 22, 2010 8:05 am
    Food.com Groupie
    I have a set that my mom passed down to me. I know she used them on more than one occasion & I don't remember her complaining about how well they worked.
    I think I remember her reason for giving them to me was that I'd just had DD & I spent 15 years (by that time) using cookie cutters on slices of bread, cheese & meat for DS & his school events. She thought I could save a lot of time & money by just baking the bread myself into the proper shape.

    However, I've never used them because she was still an infant. Now that she's in preschool, I expected to be getting a chance to start using them, but her school doesn't allow any food items to be brought in. They provide all necessary foods, due to the possibility of allergies.

    I will have to get them out and test them one of these days. Maybe for football on Saturday. icon_biggrin.gif
    *Tink
    Me@food.com
    Fri Oct 29, 2010 8:20 pm
    Newbie "Fry Cook" Poster
    Help!! I can't find a vent hole anywhere on my star shaped bread pan by pampered chef. Both lids have a chicken image on them. Neither lid is marked "TOP". Does anyone have a picture or should I just poke a hole in one of the lids?
    Also, I don't understand the baking instructions! Do I thaw the frozen loaf out of the pan or in the pan. Doesn't it rise during thawing? How do you put a thawed loaf into the pan without "squishing" it?
    **Tinkerbell**
    Fri Oct 29, 2010 8:50 pm
    Food.com Groupie
    Me@food.com wrote:
    Help!! I can't find a vent hole anywhere on my star shaped bread pan by pampered chef. Both lids have a chicken image on them. Neither lid is marked "TOP". Does anyone have a picture or should I just poke a hole in one of the lids?
    Also, I don't understand the baking instructions! Do I thaw the frozen loaf out of the pan or in the pan. Doesn't it rise during thawing? How do you put a thawed loaf into the pan without "squishing" it?


    Hi, Me! wave.gif

    I just went out to the garage & unpacked two boxes of baking pans & cannot find the bread tubes anywhere! icon_confused.gif

    I don't recall if the ones my mom passed down to me had the vent holes in them or not. I think either cap can be the Top, so I would just drill a little hole in one of them.

    As for thawing the dough, if you put it in a ziplock bag & then in the refrigerator overnight, it will thaw without rising more than just a tad.

    When it's thawed & you're ready to bake, be sure to cut off a couple inches of dough from one end of the log (discard or bake separately) & then spray the inside of the tube & caps with non-stick spray. Then just push the log of dough into the tube. It might feel like it's getting all squished up, but it will rise as it bakes & expand throughout the tube.

    Please do come back & let us know how it works out. I'll keep looking for my pans in the meantime. icon_confused.gif
    Hope this helps! icon_biggrin.gif
    *Tink
    Me@food.com
    Sat Oct 30, 2010 10:34 am
    Newbie "Fry Cook" Poster
    Thanks Tink! I tried an experiment last night (didn't work very well though)
    I put a can and part of a 2nd can of buttermilk biscuits in the tube (they were just about to outdate anyway)
    Well, there wasn't enough to fill the pan and of course it raised but not properly. the points of the star weren't all full and the top looked like a "rocket" but, it was fun anyway!! I will thaw a loaf of dough tonight. (should have done it last night!) I'll let you know how it goes. Missy
    **Tinkerbell**
    Sat Oct 30, 2010 11:00 am
    Food.com Groupie
    Missy,
    That's awesome! I mean, not the fully formed star, but that you are experimenting with them & not discouraged by the trial & error part.

    I can't wait to hear how the bread dough works out! icon_biggrin.gif
    This is so exciting!
    *Tink
    **Tinkerbell**
    Mon Nov 01, 2010 8:08 am
    Food.com Groupie
    I talked to my mom last night (we're in two different states) and she had just recently come across the original instructions for the PC bread tubes she bought & I can't find. icon_lol.gif

    As I was suspecting, the old versions of the bread tubes did NOT have vent holes in them. We are wondering if the vent holes allow for better rising of the dough, fully filling in the star points, etc.
    (She had that problem with the star tube as well.)

    She also read to me something helpful for anyone who may be using the older tubes, as the new tube instructions I found online don't mention this tip at all:

    Fill the STAR tube 1/2 full with your dough

    Fill the HEART or FLOWER tubes 2/3 full of dough

    *Tink
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