bars pan size

rox formerly rmg said:

And for the third installment of my baking-related questions, I want to bake
some bars which call for a 15x10 pan which is not "standard" in my household
(meaning the cookies could end up costing me 40 dollars to make). What do
you think the ramifications would be of using a 9x13 pan here?

Mocha Toffee Cashew Bars

You might be tempted to bake 2 sheets of bars at a time in the upper and
lower thirds of the oven. Don't give in to this urge - they must go in the
middle of the oven to cook through and brown evenly.
Active time: 20 min Start to finish: 1 1/2 hr

2 sticks (1 cup) unsalted butter, softened
1 cup packed brown sugar
1 large egg yolk
1 1/2 teaspoons vanilla
3 tablespoons instant-espresso powder* dissolved in 2 tablespoons boiling
water
2 cups all-purpose flour
1/2 teaspoon salt
8 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped
3/4 cup salted roasted cashews (4 oz), chopped

Preheat oven to 350°F.

Beat together butter and brown sugar in a large bowl with an electric mixer
at moderately high speed until pale and fluffy, about 3 minutes. Beat in
yolk and vanilla, then gradually add espresso mixture, beating until
combined well. Add flour and salt and mix at low speed until just combined.

Spread batter evenly in an ungreased 15 1/2- by 10 1/2-inch baking pan (1
inch deep) and bake in middle of oven until top puffs slightly and sides
pull away from edge of pan, 16 to 22 minutes. (Watch carefully toward end of
baking; base can burn easily.)

While base is baking, melt chocolate in a double boiler or a metal bowl set
over a saucepan of barely simmering water, stirring occasionally, then
remove top of double boiler or bowl from heat. Spread chocolate over warm
base and immediately sprinkle with cashews. Cool completely in pan on a
rack, then cut into 48 bars. Chill until chocolate is firm, about 15
minutes.

Cooks' note:
. Cookies keep, layered between sheets of wax or parchment paper and chilled
in an airtight container, 2 weeks.

* Available at supermarkets and some supermarkets.

Makes about 4 dozen bars.

Gourmet
December 1987; reprinted December 2001

Epicurious.com © CondéNet, Inc. All rights reserved.

Could they mean a jellyroll pan? The dimensions sound about right for that.

--
..:Heather:.
www.velvet-c.com

rox formerly rmg said:

And for the third installment of my baking-related questions, I want to bake
some bars which call for a 15x10 pan which is not "standard" in my household
(meaning the cookies could end up costing me 40 dollars to make). What do
you think the ramifications would be of using a 9x13 pan here?

Mocha Toffee Cashew Bars

You might be tempted to bake 2 sheets of bars at a time in the upper and
lower thirds of the oven. Don't give in to this urge - they must go in the
middle of the oven to cook through and brown evenly.
Active time: 20 min Start to finish: 1 1/2 hr

2 sticks (1 cup) unsalted butter, softened
1 cup packed brown sugar
1 large egg yolk
1 1/2 teaspoons vanilla
3 tablespoons instant-espresso powder* dissolved in 2 tablespoons boiling
water
2 cups all-purpose flour
1/2 teaspoon salt
8 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped
3/4 cup salted roasted cashews (4 oz), chopped

Preheat oven to 350°F.

Beat together butter and brown sugar in a large bowl with an electric mixer
at moderately high speed until pale and fluffy, about 3 minutes. Beat in
yolk and vanilla, then gradually add espresso mixture, beating until
combined well. Add flour and salt and mix at low speed until just combined.

Spread batter evenly in an ungreased 15 1/2- by 10 1/2-inch baking pan (1
inch deep) and bake in middle of oven until top puffs slightly and sides
pull away from edge of pan, 16 to 22 minutes. (Watch carefully toward end of
baking; base can burn easily.)

While base is baking, melt chocolate in a double boiler or a metal bowl set
over a saucepan of barely simmering water, stirring occasionally, then
remove top of double boiler or bowl from heat. Spread chocolate over warm
base and immediately sprinkle with cashews. Cool completely in pan on a
rack, then cut into 48 bars. Chill until chocolate is firm, about 15
minutes.

Cooks' note:
. Cookies keep, layered between sheets of wax or parchment paper and chilled
in an airtight container, 2 weeks.

* Available at supermarkets and some supermarkets.

Makes about 4 dozen bars.

Gourmet
December 1987; reprinted December 2001

Epicurious.com © CondéNet, Inc. All rights reserved.

You could multiply everything by 2/3 and cook in a 9x13" pan (the only
thing weird will be the egg yolk). Or buy a cheap pyrex 4 quart lasagna
pan. Or make a 9x13" *and* a 8x8" pan from one batch.

Best regards,
Bob

On Sat 03 Dec 2005 10:22:24p, Thus Spake Zarathustra, or was it rox
formerly rmg?

Quoted message said:

And for the third installment of my baking-related questions, I want to
bake some bars which call for a 15x10 pan which is not "standard" in my
household (meaning the cookies could end up costing me 40 dollars to
make). What do you think the ramifications would be of using a 9x13 pan
here?

Thicker and more cake-like in texture.

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

"rox formerly rmg" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

And for the third installment of my baking-related questions, I want to
bake
some bars which call for a 15x10 pan which is not "standard" in my
household
(meaning the cookies could end up costing me 40 dollars to make). What do
you think the ramifications would be of using a 9x13 pan here?

snip
If you change the general shape proportions or size, you will need to watch
for doneness. A smaller pan with the same general proportions will get done
in less time, but the sides and center should all be done at the same time.
If you change the shape of the pan from rectangle to square, the edges may
become overdone before the center of the pan is ready. It isn't impossible
to do, it is just something to watch out for.
Janet

"rox formerly rmg" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

And for the third installment of my baking-related questions, I want to
bake
some bars which call for a 15x10 pan which is not "standard" in my
household
(meaning the cookies could end up costing me 40 dollars to make). What do
you think the ramifications would be of using a 9x13 pan here?

Yummy-looking recipe, thanks for that! Don't you have a rimmed cookie sheet
approx 15x10? That's all you need. And I can understand not wanting to buy
a new pan at any price for one recipe, but decent cookie sheets can be found
for much less than $40.

I like the idea of using two pans. If you have a 9x13 and an 8x8 (or even a
round cake pan -- just cut the edges off), you don't even have to spread the
remaining batter all the way across the smaller pan. If it doesn't all fit
at the thickness you want, just stop spreading, fold up some aluminum foil
to make a barrier, and bake, You might have to trim off the edge next to
the foil, and you might have to remove that pan a little earlier, but you'll
get the thickness of the original recipe. I've done it several times
(though not w/ Mocha Toffee Cashew Bars!).

C

In article <[email hidden]>,

rox formerly rmg said:

And for the third installment of my baking-related questions, I want to bake
some bars which call for a 15x10 pan which is not "standard" in my household
(meaning the cookies could end up costing me 40 dollars to make). What do
you think the ramifications would be of using a 9x13 pan here?

That's a jelly roll pan - have you looked for a foil one? Shouldn't
cost more than a couple bucks. An Ekco one shouldn't cost more than
about $6-10. Some people consider them to be cookie sheets.
--
http://www.jamlady.eboard.com, updated 12-1-05, Oodles of Noodles

In article <[email hidden]>,

rox formerly rmg said:

And for the third installment of my baking-related questions, I want to bake
some bars which call for a 15x10 pan which is not "standard" in my household
(meaning the cookies could end up costing me 40 dollars to make). What do
you think the ramifications would be of using a 9x13 pan here?

The bars will be thicker and baking time will be longer. I'd use the
jelly roll pan, Or maybe take out 1/2 cup of the batter before putting
it in the 9x13. Watch for doneness based on appearance rather than
time.
--
http://www.jamlady.eboard.com, updated 12-1-05, Oodles of Noodles

"Janet Bostwick" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"rox formerly rmg" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

And for the third installment of my baking-related questions, I want to
bake
some bars which call for a 15x10 pan which is not "standard" in my
household
(meaning the cookies could end up costing me 40 dollars to make). What do
you think the ramifications would be of using a 9x13 pan here?

snip
If you change the general shape proportions or size, you will need to
watch for doneness. A smaller pan with the same general proportions will
get done in less time, but the sides and center should all be done at the
same time. If you change the shape of the pan from rectangle to square,
the edges may become overdone before the center of the pan is ready. It
isn't impossible to do, it is just something to watch out for.
Janet

Excuse me, the above is not clear. If you use a couple of smaller pans to
accommodate the batter intended for a larger pan, watch for doneness on the
edges and the middle. Depending upon the overall shape, cooking will occur
at the center of the pan at a different rate than was intended with the
original pan size/shape.
Janet

In article <[email hidden]>,

rox formerly rmg said:

And for the third installment of my baking-related questions, I want to bake
some bars which call for a 15x10 pan which is not "standard" in my household
(meaning the cookies could end up costing me 40 dollars to make). What do

Get a jelly roll pan - they're versatile.

http://store.yahoo.com/cooks-corner/bakingsheet.html

http://tinyurl.com/8sxju

http://tinyurl.com/bk6jt
--
http://www.jamlady.eboard.com, updated 12-1-05, Oodles of Noodles

Wayne Boatwright wrote on 04 Dec 2005 in rec.food.cooking

Quoted message said:

On Sat 03 Dec 2005 10:22:24p, Thus Spake Zarathustra, or was it rox
formerly rmg?

Quoted message said:

And for the third installment of my baking-related questions, I want to
bake some bars which call for a 15x10 pan which is not "standard" in my
household (meaning the cookies could end up costing me 40 dollars to
make). What do you think the ramifications would be of using a 9x13 pan
here?

Thicker and more cake-like in texture.

The daughter and I tested the below recipe out yesterday...And while the
taste was good and the recipe easy to make...The bottom crust was soggy and
not nice. Anyone got a crisp shortbread crust recipe that would work here?

@@@@@ Now You're Cooking! Export Format

Crisp Chocolate Caramel Bars

bars/squares, recipe b, tested

1- 1/4 cups flour
1/2 cup powdered sugar
1/2 cup butter, chilled
14 oz. pkg. caramels, unwrapped
1/3 cup milk
1/4 cup butter
1 cup semisweet chocolate chips
1 cup milk chocolate chips
1/4 cup butter
1-3/4 cups crisp rice cereal

Preheat oven to 350 degrees.

Combine flour and powdered sugar in large bowl and mix well.
Cut in 1/2 cup chilled butter until particles are fine and butter is well
distributed.

Press into a 13x9' pan and bake at 350 degrees for 10-12 minutes until
light golden brown.

In heavy skillet, melt caramels, milk, and 1/4 cup butter over low heat,
stirring frequently until melted and smooth. Spread over baked crust.

In another saucepan, melt chocolate chips and 1/4 cup butter, stirring
until smooth. Stir in cereal. Drop this mixture by spoonfuls over caramel
and carefully spread to cover. Cool completely, then cut into squares. 48
bars

** Exported from Now You're Cooking! v5.70 **

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

"rox formerly rmg" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

And for the third installment of my baking-related questions, I want to
bake
some bars which call for a 15x10 pan which is not "standard" in my
household
(meaning the cookies could end up costing me 40 dollars to make). What do
you think the ramifications would be of using a 9x13 pan here?

The 9x13 is 117 sq inches while the other is 150. In other words, 80%. You
could probably do it if you do not mind the bars being a bit thicker - and
you will need to increase the baking time a bit.

--
Peter Aitken

"rox formerly rmg" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

And for the third installment of my baking-related questions, I want to
bake
some bars which call for a 15x10 pan which is not "standard" in my
household
(meaning the cookies could end up costing me 40 dollars to make). What do
you think the ramifications would be of using a 9x13 pan here?

The 9x13 is 117 sq inches while the other is 150. In other words, 80%. You
could probably do it if you do not mind the bars being a bit thicker - and
you will need to increase the baking time a bit.

--
Peter Aitken