cookie bars
Ingredients
½ cup
1 ¼ cup
1 ea
2 tsp
½ tsp
½ tsp
½ tsp
1 ¾ cup
2 tsp
1 cup
Unsalted Butter, softened
Brown Sugar
Egg
Vanilla Extract
Baking Soda
Baking Powder
Salt
All Purpose Flour
Instant Coffee
Chocolate Chips, Candy Pieces or Peanut Butter Chips
Instructions
1. Preheat oven to 350ºF.
2. Beat the butter and the sugars until light and fluffy. Beat in the egg and
vanilla extract until combined. Add the dry ingredients and beat into the
butter mixture just until combined. Stir in the chocolate chips or other
candy pieces.
3. Divide the dough into 4 balls and roll each into a log. Place each log into
a section of the pan and spread evenly (logs should join at pan bends).
4. Bake for about 30 minutes or until lightly browned.
breakfast casserole
Ingredients
1 lb
½ cup
½ cup
10 ea
3 cups
2 tsp
½ tsp
1 tsp
2 cups
6 cups
Sausage
Green Pepper, diced
Onion, diced
Eggs
Milk
Yellow Mustard
Black Pepper
Salt
Colby Jack Cheese, shredded
Bread, cut into ½ inch cubes
BakersEdge.com
Visit our website, www.bakersedge.com, to view and print special
recipes prepared by our pastry chef, Emily Griffin. She is continually
developing new culinary creations and is available to answer baking
questions by email. You’ll also find additional product information
and photos, links to our retailers, and our corporate contact information.
Limited Warranty
GriffInvent Inc. will replace any Baker’s Edge baking pan found to
be defective in materials or workmanship under normal use (following
the instructions) for 90 days from date of purchase. Minor imperfections
or scratches, surface markings as a result of shipping, and slight color
variations are normal and may also occur with wear. This warranty
specifically excludes damage from misuse or abuse, such as improper
cleaning or storage, exposure to extreme temperatures, using metal
or other improper utensils, neglect, fire, accident, alteration, theft, or
use in a commercial establishment. This warranty also excludes damage
to the nonstick coating attributable to the improper use of utensils,
including surface marks and scratches that may occur with use.
Proof of purchase is required. Therefore, we strongly recommend
that you keep your sales receipt, invoice, or credit card bill. If
you believe your product is defective, please send an email to:
[email protected] or write to: GriffInvent Inc., Warranty
Department, P.O. Box 30528, Indianapolis, Indiana 46230-0528.
• Product Information
Customer Feedback
We’re always eager to hear from our customers and fans. If you’d like
to send us your comments about the Baker’s Edge, please email us at
[email protected] or send a letter to:
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• Recommended Utensils
• Use and Care Instructions
• Baking Tips and Recipes
Instructions
1. Preheat oven to 350ºF.
2. Cook sausage over medium heat, crumbling it into small pieces, until
cooked through. Drain the grease place sausage in a bowl and set aside.
3. In the same pan in which the sausage was cooked, cook the green peppers
and onion over medium heat until soft and onion has begun to turn caramel in
color. Mix peppers and onions into the sausage.
4. In a large mixing bowl, combine the eggs, milk, mustard, salt, and pepper
just until combined.
5. Distribute half of the bread into the Baker’s Edge and cover with half of
the sausage mixture and half of the cheese. Repeat with the remaining
bread, sausage mixture and cheese. Pour the egg mixture evenly over
the bread, sausage, and cheese mixture within the Baker’s Edge.
6. Bake uncovered for about 50-55 minutes or until the eggs are set. The
casserole will rise above the pan while baking but will sink back down
after it rests for about 10 minutes out of the oven.
Recipes and Instructions
GriffInvent, Inc.
P.O. Box 30528
Indianapolis, IN 46230-0528
Better Baking from Edge to Edge.™
®
Copyright © 2005, GriffInvent Inc.
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8:13 AM
Recommended Utensils
The Baker’s Edge is the only nonstick baking pan with unique, patented
sidewalls that distribute heat evenly to every serving. Every serving
will bake at a consistent temperature, so you’ll get fewer undercooked
middles and burned edges. The inner sidewalls also keep layered
dishes from sliding, for perfect presentation and easier serving. Use
the Baker’s Edge for all of your favorites, including:
Only nonstick-safe utensils should be used with your Baker’s Edge.
Never use metal or other sharp utensils. Scraping the pan or applying
heavy pressure could scuff or scratch the coating. Turners and spatulas
with a width of 2" or less at the tip will fit the pan the best.
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Brownies and Cookie Bars
Zucchini/Banana Bread
Cornbread and Cinnamon Rolls
Lasagna, Manicotti, Baked Ziti
Scalloped Potatoes
Baked Macaroni and Cheese
Layered Desserts
Casseroles and Stuffing
Cakes and Cobblers
Chicken/Turkey Pot Pies
Stuffed Chicken Breasts
Much, much more...
Unique Features
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70% more edge (side) baking surface than conventional pans
Fits most box mixes and recipes for 9" x 13" or 9" x 9" pans
Recessed handles allow pan to be gripped when turned over
Heavy-gauge cast aluminum construction resists warping/bending
SilverStone® nonstick coating for quick and easy cleanup
Cleaning Your Baker’s Edge
• Before the first use, wash in hot, soapy water and then towel dry.
• For the best results, we recommend using a soap dispensing
dishwashing wand with a soft sponge at the end of the handle.
Most wands fit perfectly between the pan’s interior sidewalls.
• Never use abrasive cleansers, bleach, steel wool, scouring
pads, or harsh chemical fluids. For occasional dried-on food,
soak the pan in hot water for a few minutes and then scrub with
a damp sponge, cloth, or soft plastic mesh scrubber.
• The Baker’s Edge baking pan is not dishwasher safe.
Use and Care
• The Baker’s Edge should not be used to cook food on a stovetop
burner and never use it in a microwave oven.
• The pan’s handles will be very hot when the pan is removed from
the oven, so always use oven mitts or a hot pad.
Baking Tips and Recipes
• Bake a better lasagna that won’t fall apart when you serve it.
The interior sidewalls of the Baker’s Edge hold fillings and layers
in place, for easier serving and perfect presentation. Most
brands of noodles will fit perfectly between the pan’s edges ---- simply
stack them on top of each other as you create the layers.
• Try cobblers and pot pies. The fillings will stay intact when cut.
• Stuffed Chicken Breasts: place each one seam-side down
between the pan’s interior sidewalls, then bake. Since there’s no
need to brown the chicken first, you’ll save time and use less fat.
• Some recipes may bake faster in the Baker’s Edge. Make a note of
any adjustments, if needed, when using your recipes.
• If some like nuts and others don’t, divide your dish into sections
using the baking walls. Mix nuts only into the desired sections.
• You can use the Baker’s Edge as a roasting pan. Fill the pan
with vegetables/potatoes and place your choice of meat on top.
chewy chocolate edge brownies
Ingredients
1 cup
7 oz
5 ea
2 tsp
3 ¼ cups
1 2 3 cups
¼ tsp
6 oz
1 cup
Unsalted Butter, room temperature
Unsweetened Chocolate, chopped
Eggs
Vanilla Extract
Sugar
All-Purpose Flour
Salt
Semisweet Chocolate, chopped
Pecans, chopped (optional)
Ingredients
½ cup + 2 Tbl
1 ¼ cup
2 ea
½ tsp
3 ea
2 cups
1 tsp
½ cup
1 tsp
2 Tbl
Unsalted Butter
Sugar
Eggs
Vanilla Extract
Ripe Bananas, smashed
All Purpose Flour
Salt
Walnuts (optional)
Cinnamon
Sugar
Instructions
1. Preheat oven to 350ºF. Lightly spray the Baker’s Edge with nonstick
cooking spray.
2. Melt the butter and put in a medium bowl. Stir in 1¼ cups sugar, eggs,
vanilla and bananas. Stir in flour, salt and baking soda and walnuts.
3. Spoon the batter into the pan. Stir together cinnamon and 2 Tbl of sugar
and sprinkle it on top of the batter.
4. Bake for about 30 minutes or until a toothpick inserted into the center of the
bread comes out clean. Let the bread sit for 10 minutes before unmolding.
lasagna
Ingredients
15 oz
½ cup
2 ea
1 tsp
1 tsp
2 lb 13 oz jar
1 lb
12 ea
4 cups
Ricotta Cheese
Parmesan Cheese
Eggs
Dried Oregano
Dried Basil
Pasta Sauce
Lean Ground Beef or Turkey, or Italian Sausage (cooked)
Lasagna Noodles, uncooked
Mozzarella Cheese, shredded
Instructions
Instructions
1. Preheat oven to 425ºF. Lightly spray the Baker’s Edge with nonstick
cooking spray.
2. Place the 7 oz unsweetened chocolate and butter in a bowl over a pot of
lightly simmering water. The water should not touch the bottom of the
bowl. Stir frequently until chocolate and butter are completely melted.
Set bowl aside.
3. In an electric mixer fitted with the whisk attachment, beat the eggs, vanilla
and sugar on high for 10 minutes. Reduce speed to low, add melted chocolate/butter mixture, and beat until combined. Scrape the bowl well. Next
add the salt and flour and beat on low until combined. Do not over beat.
Remove the bowl from the mixer and fold in the 6 oz of semisweet chocolate
pieces and pecans.
4. Pour the batter into the pan and spread evenly.
5. Bake for about 35 minutes or until a toothpick inserted into a center comes out
with moist crumbs. Cool the brownies completely in the pan.
1. Preheat oven to 375ºF.
2. In a bowl, combine the ricotta cheese, parmesan cheese, oregano, basil,
and eggs and mix well. In a separate bowl, combine your choice of
meat and pasta sauce.
3. Cover the bottom of the Baker’s Edge with a quarter of the sauce. Lay a
noodle in each of the 4 sections of the pan. (Please note that some brands
of noodles may be longer than the pan, so simply break the ends off in
order to fit them into the pan.) Then spread half of the ricotta mixture
on top of the noodles followed by a quarter of the sauce mixture and a
third of the mozzarella. Repeat this process again beginning with the
noodles. Top with the last 4 noodles, the rest of the sauce and finally
the rest of the mozzarella cheese.
4. Spray a piece of aluminum foil with nonstick cooking spray and cover the
pan. Bake for about 45 minutes. Uncover the pan and bake an additional
10-15 minutes or until the noodles are tender and the cheese is golden.
Let the lasagna rest for 10 minutes before serving.
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banana bread
The Baker’s Edge