Recipe Talk

I have two of the Pampered Chef Flan pans. My furniture and belongings have been in storage for three years and now have everything. I ran across my flan pans and was unable to find the recipe sheet that went with them. Does anyone have these directions? If so, would you be so kind as to share a copy with me? I would also like to have some of the Pampered Chef's recipes, these were lost also.

Thank you

Connie Ward

http://www.joycesfinecooking.com/pamperedchefs.htm

Banana Cream Flan Cakes
Submitted by RINI

Recipe:
1 package (14 ounces) banana quick bread and muffin mix (plus
ingredients to make bread)
3 medium bananas, sliced, divided
2 containers (8 ounces each) frozen whipped topping, thawed, divided
3/4 cup milk
1 package (3.4 ounces) banana instant pudding and pie filling
1/2 cup walnuts, chopped, divided

1. Preheat oven to 350degrees F. Lightly spray two flan pans with vegetable oil . Place parchment circle in bottom of each pan. Prepare banana bread mix according to package directions. Divide batter evenly between pans. Bake 20-25 minutes or until cake tester inserted in center comes out clean. Cool 10 minutes. Turn out onto cooling rack; cool completely.

2. Slice bananas. Arrange a single layer of bananas over bottom of each cake, reserving extra slices for garnish.

3. In a bowl, combine 1 container whipped topping and milk. Add pudding mix and whisk until mixture is smooth and thickened. Divide mixture evenly between cakes.

4. Attach star tip decorator; fill with remaining whipped topping. For each cake, pipe stars over entire surface of pudding. Chop walnuts; sprinkle over whipped topping. Garnish with remaining banana slices. Serve

Tip - dip bananas in lemon lime soda (sprite,slice,etc) to keep them from turning brown.

Flan Pan Chocolate Toffee Cakes

1 (18.25 oz) package chocolate cake mix (plus ingredients to make cake)
2 squares unsweetened baking chocolate
1 (7oz) jar marshmallow crème
2 T milk
3 toffee bars (1.4 oz each)
1 (12oz) container whipped topping)

Preheat oven to 350. Spray flan pans and place parchment circle in center of each. Prepare cake mix and place half in each flan pan. Bake 20 to 25 min. Remove to cooling rack; cool in pans 10 min. Turn out onto cooling rack; cool completely. Place cakes on serving platters. Cut each chocolate square into several pieces. Place chocolate, marshmallow crème and milk in 2 qt bowl. Microwave on high 1 min stirring after 30 seconds. Stir until chocolate is completely melted and mixture is smooth. Cool slightly. Chop toffee bars using food chopper and set aside. Attach open star tip to easy accent decorator, fill with 1 cup whipped cream. Set aside for garnishing. Fold remaining whipped topping and 2/3 cup chopped toffee into chocolate mixture. Divide mixture evenly between cakes. Garnish with whipped topping and remaining chopped toffee. Refrigerate at least 30 min. Serves 16.

-----------------------------
Pumpkin Flan Cakes
Categories: Desserts | The pampere

Serves: 12 Servings

Ingredients:
1 Box light yellow cake mix
1 ts Cinnamon
1/2 ts Nutmeg
1/4 ts Cloves
1/4 ts Ginger
Filling:
30 lg Marshmallows
1/4 c Skim milk
1 cn Pumpkin
1/2 ts Cinnamon
1/4 ts Ginger
1/4 ts Salt
3 c Frozen light whipped topping
Thawed

Instructions:
Cake: Preheat oven to 350. Grease two Flan Pans and line centers with
Parchment Paper. Prepare cake according to package directions add cake
spices. Pour half of batter into each prepared Flan Pan. Bake 25-30
minutes or until done. Cool in pan for 10 minutes. Loosen cake from edge
of pan and turn out onto serving plate.
Allow to cool completely before removing Parchment Paper.

Filling: Place marshmallows with milk in 2-Quart Generation II Saucepan.
Melt marshmallows over low heat, stirring occasionally. Remove from heat.
Add pumpkin, spices and salt; stir to combine. Allow mixture to cool
completely. Fold in whipped topp ing. Fill each Flan Cake center with
pumpkin mixture. Chill before serving. Garnish with additional whipped
topping if desired.

Posted to EAT-L Digest - 30 May 96

Date: Fri, 31 May 1996 17:15:02 -0400

From: "Carol T."

Recipe By : The Pampered Chef

---------------------------------------
Sunny Citrus Flan
Categories: The | Pampered | Chef

Serves: 16 Servings

Ingredients:
2 Yellow flan cakes -- from
Mix
1 Lemon
1 pk Instant lemon pudding mix
1 c Milk
1 Tub
Thawed and divided
2 Kiwi fruit -- cored and
Pared
1 Banana -- sliced
1/2 c Lemon-lime soda
1 cn Mandarin orange slices --
Drained
Frozen whipped topping --

Instructions:
Zest lemon with Lemon Zester/Scorer; set aside. Juice lemon using Lemon
Aid for 1 tbsp juice. Combine lemon juice, pudding mix and milk in Classic
2-Qt Batter Bowl with 10-inch Whisk. Fold in 2 cups whipped topping using
Super Scraper. Divide and spr ead mixture between two flan cakes. Remove
stem from kiwis with Tomato Corer. Slice kiwis and banana with Egg Slicer.
Dip banana slices in lemon-lime soda to prevent browning. Top pudding
mixture with kiwis, banana and mandarin orange segments. Spri nkle lemon
zests over fruit. Decorate flans with remaining whipped topping using Easy
Accent Decorator. Cut with Serrated Bread Knife.

Posted to EAT-L Digest - 30 May 96

Date: Fri, 31 May 1996 17:15:02 -0400

From: "Carol T."

Recipe By : The Pampered Chef

Hi Connie, I too have had Pampered Chef recipe questions. I found a wonderful rep in Michigan that gave me a lot of recipes and today while I was looking for a vinegar substitute, found a site of Pampered Chef recipes (hundreds of them!!) Just go to razzledazzlerecipes.com then go to Pampered Chef. WOW..bring a cup of coffee, you'll be there a while. Let me know if that helps. Granny