Fruit sweet and sugar free - equipment #3

Yield: 1 servings

Measure Ingredient
stainless steel pots with aluminum or copper cores at
their bottoms for even heat distribution. Baking Pans:
10.5"x15.5". Cookie sheets, as large as your oven will
accommodate, 2 or more, insulated, for cookies.
Cake pans, round, with straight sides, two pans each
8"x2" and 10"x2". Cake pan, square, 9"x9". Cake pans,
rectangular, 9"x13". Tube pan, 10 inch. Bread pans,
standard, 8-3/4"x4-1/4"; small 3-1/4"x5-3/4". Pie
one or two 9"x1-1/4". Tart pan, 10" with removable
Tartlet pans, four to six 2" and/or 4" pans,
with removable bottoms. Rolling pin, 15"x3" (24
couplers
Tips (these numbers refer to Wilton)
#3, 6, 9, 14, 18, 21, 233, 65, 69, 4

Fruit Sweet and Sugar Free By Janice Feuer 1993 Royal Teton Ranch Recommended Equipment: (cont'd) ******************************* Saucepans: 1 quart, 2 quart, 1 gallon. Heavy, commercial quality muffin pans, regular and mini; jelly roll pan, 12"x17" and size,

pans,

bottom.

preferably

inches long including handles) wood, with ball bearings. Dough scraper, also known as a baker's knife. Pastry brush, with soft bristles. Have one brush for baking needs and another for general cooking, as brushes pick up ordors and colours easily. Buscuit and cookie cutters, metal cutters work best and last longest. Pie spatula for serving pies and cakes. Oven thermometer. Cheesecloth Spray bottle Kitchen clock Timer Kitchen scissors Baking paper (parchment paper) Plastic wrap Aluminum foil Basic Decorating Equipment: pastry bags Submitted By JANE KNOX On 09-30-94

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