Deep Covered Baker

Workshop

Your Pampered Chef Consultant

Artisan Bread

2 Tablespoons of Yeast

2 Tablespoons of Sugar

1 Tablespoon of Salt

4-6 cups of flour

2 cups HOT water

Measure 2 cups of HOT water from your tap into the Measuring Cup. Add yeast, sugar and salt to hot water; let stand for a few minutes until foamy looking. Add 4 cups of flour to start with. You can either mix with Large Mix N’ Scraper or use a Kitchen Aid Mixer. If the dough is still extremely sticky; add a little flour at a time. When the dough pulls away from the sides of the bowl and forms a ball it is ready.

Once the bread is mixed you can leave it plain or add in anything you like. Raisins, nuts, cinnamon, spices, garlic, etc. Make it your own bread.

Next you want to shape into a loaf and place in the DCB lined with parchment paper. COVER with lid and let it sit for 15 minutes. After the time has passed remove the lid and cut a slit down the center and several on the sides. Place in a COLD oven and turn on to 400 degrees. Bake for 40-50 minutes. Do not touch. Let it bake away.

Remove from oven and grab sides of parchment paper and lift out to cool. Practice restraint in not eating the entire loaf.

Easy Mac N Cheese

2 Cups of elbow pasta

2 cups half and half

1 can chicken stock

1 block of cheddar cheese

Place first 3 ingredients in baker and then into the microwave for 13 minutes.

Use the Course Microplane grate the block of cheddar cheese.

Add to the baker once the 13 minutes is up. Stir around and let sit for 5 minutes.

Stir again and enjoy!

Zucchini Linguine

Take 3 zucchini and cut into thin strips with our julienne peeler. Do not cut into the seeds. Place zucchini in the DCB or RockCrok, add salt and pepper and cover with ½ cup marinara sauce. Use Rao’s or Victoria’s. Add 1 clove of garlic pressed in our garlic press. Mix it all up a little. Cover and cook for 4 minutes in the microwave. Top with your favorite protein and you have a gluten free, low carb and low fat delicious meal.

Chicken Parmesan Soup

3 boneless skinless chicken breasts

2 T. Garlic & Herb Rub

1 1/2 cups unsalted chicken stock

2 cups marinara sauce

1 can of diced tomatoes with onion and garlic (undrained)

3 cloves garlic, pressed

1 oz. fresh parmesan cheese

3/4 cup mozzarella cheese, shredded

Stir stock, Garlic & Herb rub, marinara sauce, chopped chicken, tomatoes and garlic in the baker. Microwave covered 11-13 minutes. Stir in parmesan and mozzarella cheese. Serve with fresh bread or croutons.

DEEP COVERED BAKER 30-MINUTE CHICKEN

Chicken

1 whole chicken

(3½-4 pounds)

1 tablespoon olive oil

Seasoning Mixture OR

1 tablespoon flour

1 teaspoon paprika

½ teaspoon garlic powder

½ teaspoon salt

¼ teaspoon coarsely ground black pepper

1/4 teaspoon dried thyme leaves

Pampered Pantry Seasonings

Sweet & Smoky BBQ Rub

Crushed Peppercorn & Garlic Rub

Bell Pepper & Herb Rub

1. Lightly spray Deep Covered Baker with oil using Kitchen Spritzer. Remove and discard giblets and neck from chicken cavity. Rinse chicken with cold water; pat dry with paper towels. Trim excess fat using Kitchen Shears, if necessary. Tie ends of legs together with cotton string. Lift wing tips up toward neck; then tuck under back of chicken. Place chicken on Cutting Board; brush with oil using Chef’s Silicone Basting Brush.

2. For seasoning mixture, combine ingredients in Prep Bowl; mix well. Completely coat outside of chicken with seasoning mixture. Place chicken, breast side up, in baker.

3. Microwave, uncovered, on HIGH 25-30 minutes or until Pocket Thermometer registers 165°F in thickest part of breast and juices run clear. Remove from microwave. Cover with lid and let rest 10 minutes (temperature will rise to 170°F).

Variations:

1. All-in-One Chicken Dinner - Prepare chicken as directed above and place in baker. Combine 1 cup each celery and carrots, cut into 1-inch pieces, and 3 cups red or russet potatoes, cut into 2-inch pieces, in Classic Batter Bowl. Toss with additional seasoning, if desired. Arrange vegetables around chicken. Microwave, uncovered, on HIGH 35-40 minutes or until Pocket Thermometer registers 165oF in thickest part of breast and juices run clear. Remove from microwave. Cover with lid and let rest 10 minutes (temperature will rise to 170°F).

2. Lightened-up 30-Minute Chicken - Carefully remove skin from chicken; season as recipe directs. Microwave, uncovered, on HIGH 20-25 minutes or until Pocket Thermometer registers 165°F in thickest part of breast and juices run clear. Remove from microwave. Cover with lid and let rest 10 minutes (temperature will rise to 170°F).

Turtle Fudge Lava Cake

1 box Devil’s Food Cake mix plus ingredients listed on the back

1 container Chocolate frosting

1/2 bag of chocolate chips

1 jar caramel ice cream topping

1/2 cup pecans

Mix cake mix with ingredients by hand with whisk. Do not blend with mixer. It will add too much air and over flow.

Pour batter in Deep Covered Baker or RockCrok.

Drop frosting over uncooked batter.

Microwave uncovered for 10 minutes.

Microwave chocolate chips and half the jar of sauce for 1 minute in Silicone Prep Bowl. Spread mixture over the cake.

Chop pecans in Manual Food Processor, sprinkle over the top. Drizzle remaining caramel sauce over the top.

Enjoy the delicious decadence!