The Basics, continued

Okay, you know I love our cast iron—absolutely must have, can’t live without it. I also couldn’t live without my baking stoneware.

I must admit—I was skeptical and intimidated by stoneware at first. But there is no going back now. I am addicted. “Hello, my name is Debra, and I am a stoneware addict.” There. I’ve said it.

I visited my mother this past Christmas, and I almost hyperventilated when I found two stones…UNUSED…..THAT I BOUGHT HER THE PREVIOUS CHRISTMAS….in the back of her cupboard. Unused. Unloved. Pale. I could not imagine having stones and NOT using them. So I un-gifted her and loaded them in my car to take back to my kitchen, where they would be loved and appreciated.

I may need intensive therapy.

Why am I so passionate about stones? Ahhhhh, let me tell you. They make everything from cookies to pizza crust absolutely perfect. Evenly browned, delicately crisp…..perfect.

They take a little extra work to get seasoned than the cast iron, but oh, is it worth the effort! Once seasoned, they are a smooth, non-stick surface. And because stoneware naturally retains heat longer, you can keep a casserole warm for up to an hour! You can cut on a stone without damaging it—can’t do that on Teflon!

I got all my stones from Pampered Chef©--I became a Pampered Chef Consultant, just to get these wonderful stones at a huge discount (and some were FREE!). Granted, I am a fickle person, and only remained a consultant long enough to get all the pieces I coveted….Now, you can get them fairly cheap at Target, Wal-Mart, Kmart, etc.

Here is my favorite stone:

Isn’t she beautiful? Okay, so she isn’t that pretty. But as they say, “the uglier it looks, the better it cooks.” The more you use a stone, the darker and smoother it gets. The key to seasoning your stoneware is to start out cooking foods with higher fat content: peanut butter cookies, meatloaf, crescent rolls, etc. Use a cooking spray the first few times as well. And unlike cast iron, I don’t ever use soap on my stones. Stones are porous, and I am not a big fan of the taste of soap. I clean mine in very hot water with a nylon scraper, and only after the stone is back to room temperature. (Stones are sensitive to extreme temperature changes).

Be brave. Get a stone. You will thank me. Start with a simple, flat, rectangular stone. You can get fancy later—after I have you thoroughly addicted. “Hello, my name is………”

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PEACHES AND CREAM BRAID (COURTESY OF PAMPERED CHEF©)**


2 PACKAGES REFRIGERATED CRESCENT ROLLS
1 PACKAGE(8OZ) CREAM CHEESE, SOFTENED
¼ CUP POWDERED SUGAR
1 EGG, SEPARATED
1 CAN (15 ¼ OZ)SLICED PEACHES IN HEAVY SYRUP, DRAINED
¼ TSP CINNAMON
¼ TSP NUTMEG
1 TSP WATER
2TBS CHOPPED ALMONDS

Preheat oven to 375°F. Unroll 1 package of crescent roll dough; do not separate. Arrange longest sides of dough across width of a rectangular stone. Repeat with the remaining package of dough. Using a floured rolling pin, roll dough to seal seams. On the longest sides of the baking stone, cut dough into strips 1 ½ inches wide and 3 inches deep using a paring knife. (There will be 6 inches of uncut dough down the center for filling.) In a bowl, combine cream cheese and powdered sugar; whisk until smooth using Stainless Steel Whisk. Separate egg. Add egg white to the cream cheese mixture, whisking until smooth. Spread cream cheese mixture evenly down center of the dough. In a small bowl, combine peaches and spices. Spoon peaches evenly over cream cheese mixture. To braid, lift strips of dough across mixture to meet in center, twisting each strip one turn. Continue alternating strips to form a braid. Tuck ends up to seam at end of braid. Combine reserved egg yolk with water. Brush egg mixture over dough using a pastry brush. Chop almonds and sprinkle over the dough. Bake 25-28 minutes, or until deep golden brown. Remove to a cooling rack. Sprinkle lightly with powdered sugar using a sieve, if desired. Serve warm.

**This was the very first thing I ever cooked using my new stone. I made it (nervously) in front of 16 strangers at my very first Pampered Chef party. It was a hit!


~D