HOW TO CLEAN OVEN RACKS : CLEAN OVEN RACKS

How To Clean Oven Racks

HOW TO CLEAN OVEN RACKS : how to clean plantation blinds.

How To Clean Oven Racks

oven racks

Bake your cakes, muffins, and cookies on the middle rack in your oven. Bake your yeast breads and pies on the lower position rack, unless otherwise specified by the recipe.

how to

(How To’s) Multi-Speed Animations
A how-to or a how to is an informal, often short, description of how to accomplish some specific task. A how-to is usually meant to help non-experts, may leave out details that are only important to experts, and may also be greatly simplified from an overall discussion of the topic.
Practical advice on a particular subject; that gives advice or instruction on a particular topic

clean

Having been washed since last worn or used
make clean by removing dirt, filth, or unwanted substances from; “Clean the stove!”; “The dentist cleaned my teeth”
(of paper) Not yet marked by writing or drawing
clean and jerk: a weightlift in which the barbell is lifted to shoulder height and then jerked overhead
Free from dirt, marks, or stains
free from dirt or impurities; or having clean habits; “children with clean shining faces”; “clean white shirts”; “clean dishes”; “a spotlessly clean house”; “cats are clean animals”

how to clean oven racks – Chicago Metallic

Chicago Metallic Non-Stick Roast 'N Broil Pan with Non-Stick Rack, 13 by 9 by 2-1/4-Inch

Chicago Metallic is the preferred choice by bakers who understand quality, design and durability. Chicago metallic never disappoints: non-stick, easy release with every recipe, effortless clean-up and consistency that defines a new meaning to perfection every time. Specialty bakeware…where desing and innovative meet with Chicago Metallic. These pans offer more personality to the kitchen, fully equiping your inner-baker to get more creative. Whether its turning out bite-sized pre-sliced brownies or savory lasagnas for dinner, Chicago Metallic continues to work in your kitchen. The Chicago Metallic non-stick roast and broil pan wih a non-stick rack features heavy duty construction with folded corners and wire rod reinforcements to prevent warping. Each Chicago Metallic pan is designed with a non-stick, easy release for ease in baking and cleaning. The roasting pan measures 13 by 9 by 2-1/4-Inch and includes a non stick roasting rack with handles for easy transport of food . All Chicago Metallic pans are dishwasher safe and come with a 25 year warranty.

"After the Final Rose" Chocolate Cake

Here is the chocolate cake recipe I came up with for the Bachelorette season finale last night. I combined several different recipes and loved how this came out! I liked that the ingredients were fairly basic, and as far as a layer cake went, the process was not too complicated either.

CAKE INGREDIENTS:

* 1 3/4 cups all-purpose flour
* 2 cups white sugar
* 3/4 cup unsweetened cocoa powder
* 2 teaspoons baking soda
* 1 teaspoon baking powder
* 1 teaspoon salt
* 2 eggs
* 1 cup strong brewed coffee
* 1 cup buttermilk
* 1/2 cup vegetable oil
* 1 teaspoon vanilla extract

For cake assembly:
* several cups of freshly whipped cream (with a little added vanilla and sugar)
* 2 cups chopped fresh strawberries
* one recipe "Chocolate Cream Cheese Frosting" (below)

DIRECTIONS TO MAKE & ASSEMBLE THE CAKE:

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.
2. In large bowl combine flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center.
3. Add eggs, coffee, buttermilk, oil and vanilla. Beat for 2 minutes on medium speed. Batter will be thin. Pour into prepared pans.
4. Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until toothpick inserted into center of cake comes out clean. Cool for 10 minutes, then remove from pans and finish cooling on a wire rack.
5. When completely cool, stack the two cakes, placing a layer of whipped cream, then all the chopped strawberries, then a little more whipped cream in the middle.
6. Frost the outside with the chocolate cream cheese frosting.
7. Garnish with a dollop of whipped cream and some nicely arranged quartered strawberries.

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CHOCOLATE CREAM CHEESE FROSTING INGREDIENTS & DIRECTIONS:

Ingredients

* 1 (8 ounce) package cream cheese
* 1/4 cup confectioners’ sugar
* 1/4 cup heavy whipping cream
* 1 cup semisweet chocolate chips

Directions

1. In double boiler melt chips and add heavy cream, mix until smooth; take off of heat.
2. In mixing bowl cream together sugar and cream cheese until smooth; slowly add chocolate mixture. Mixture will thicken up as the chocolate cools.
3. Let cool to room temperature before frosting the cake.
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Lemon Bundt Cake

Cake:

Preheat oven to 350

1 box lemon cake mix
3 eggs
1 tsp. vanilla extract
3 tbsp. milk
1/3c. vegetable oil
1 small box instant pudding – vanilla or lemon

Ignore the instructions on the box. Put all ingredients in a large bowl. Mix on high until well-blended, scraping the sides occasionally. Batter will be VERY thick. Pour into a greased bundt cake pan and bake in center of oven for 35-40 minutes, or until a toothpick inserted comes out clean. Cool on wire rack then transfer to plate.

Frosting:

In a large bowl, combine 16oz powdered sugar (1 lb. box), 1/3c. milk, 1 tsp. vanilla extract, and 1/2 c. salted butter. Mix on high until completely combined.

Once cake is completely cooled, frost, slice, devour, and enjoy!

The original recipe I followed called for four eggs and 3/4c. vegetable oil, but I chose to go with the measurements indicated. The result was great. Because I didn’t know how lemony this would be, I used vanilla pudding instead of lemon. During the last ten minutes of baking, I covered the top of the pan with a sheet of aluminum foil just to avoid any potential burning of the top crust.

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