Recipes | 360 Cookware

Recipes

December 01, 2016

Nana Darby's Gingerbread Kid's

Our owner Beth Hurley's shares with us her families Gingerbread Cookie recipe.  Nothing says Christmas like Gingerbread Cookies! Bring your family together for a delicious day of baking, decorating and of course eating! Make it a day to remember with Nana Darby's Gingerbread Kid's recipe!

Ingredients:

  • 5 1/4 cup of All Purpose Flour
  • 1 tsp. Baking Soda
  • 2 1/2 tsp. Salt
  • 2 1/2 tsp. Ginger Powder
  • 2 1/2 tsp. Cinnamon
  • 1 tsp. Ground Cloves 
  • 1 1/2 tsp. Nutmeg
  • 1 cup of Dark Brown Sugar
  • 1 1/4 cup of Molasses
  • 2 Eggs (Beaten)
  • 1 cup of Butter

Instructions:

  1. In a Large mixing bowl combine flour, baking soda, salt, ginger powder, cinnamon, ground cloves, and nutmeg. Mix well.
  2. In a separate mixing bowl combine dark brown sugar, molasses, eggs (beaten), and butter. Mix well.
  3. Mix wet and dry ingredients together. Make sure to stir them well.
  4. Roll out 1/4" thick of gingerbread dough on floured surface. 
  5. Cut out with gingerbread kids with cookie cutter. 
  6. Place cookies on Large Cookie Sheet.
  7. Cook at 375, until lightly browned. Do not over cook or they will be hard. 
  8. Let cool and dust off excessive flour and decorate with white frosting and red hots.
  9. Enjoy!

 

December 01, 2016

Stovetop Gingerbread Cake

Ingredients:

  • Parchment Paper
  • Cooking Spray
  • 1/3 cup Butter
  • 1/2 cup Boiling Water
  • 1/4 cup Sugar
  • 1/2 cup Molasses
  • 1 Egg, beaten
  • 1 1/2 cup Flour
  • 1 tsp Ginger Powder
  • 1 tsp Baking Soda
  • 1 tsp Ground Cloves
  • 1/8 tsp Salt

Instructions:

  1. Cut a circle from the parchment paper, the size of the bottom of the 2.3 Quart Casserole. Spray the casserole with cooking spray and place the parchment paper circle inside the bottom of the pan. 
  2. Combine butter and water in a heat safe, two cup, measuring cup. Stir until the butter is melted. Add sugar, molasses and stir to combine. Add the beaten egg and stir to combine. 
  3. Sift the flour, ginger powder, baking soda, ginger cloves and salt into a medium bowl. Pour the liquid mixture into the flour mixture and stir until combined. 
  4. Pour the cake batter into the prepared pan and place the pan on the stove top at medium-low heat. Bake for 20-25 minutes. The cake is done when a toothpick is inserted in the center and comes out clean. 
  5. Remove the lid and let the cake stand for 10 minutes to cool. After cooling, place a plate upside down over the casserole. Holding the plate and casserole together, flip the cake over. Remove the casserole and the parchment paper. Use a second plate and repeat the flip to turn the cake right side up. Let the cake cool for another 15 minutes. 
  6. Enjoy!

Serving Suggestion: 
Serve with freshly whipped cream or a freshly made chunky applesauce. 

November 17, 2016

Easy Double Chocolate Cake

This super-moist and chocolaty cake looks and tastes as if you spent the whole day slaving in the kitchen but the truth is it comes together as easily as a quick bread and “bakes” on top of the stove. We like it warm with ice cream for an easy weeknight treat or dressed up with luscious chocolate sauce and dollops of fresh whipped cream.

Ingredients:

  • Non stick cooking spray
  • 4 ounces unsweetened chocolate, melted and cooled
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups sugar
  • ½ cup Dutch-processed cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 teaspoons baking soda
  • 1 teaspoon salt
  • 1 1/2 cups buttermilk
  • 2 teaspoons instant espresso powder or instant coffee granules
  • 1/2 cup vegetable oil
  • 2 large eggs, at room temperature

Instructions:

  1. Spray the 3.5 Quart Sauté Pan with non-stick cooking spray and set aside.
  2. Combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl and whisk to combine.
  3. In another bowl, whisk the buttermilk and espresso powder together until the coffee granules are dissolved. Whisk the oil and eggs into the buttermilk mixture.
  4. Whisk the buttermilk mixture into the flour mixture until just combined. Whisk in the melted chocolate until the batter is a uniform color with no streaks of flour or chocolate.
  5. Scrape the batter into the prepared skillet and smooth it out to the edges of the pan.
  6. Cover and cook over low heat until the edges are cooked and the center is set, 45 to 65 minutes. (You will need to gently touch the cake with your fingers. It will feel undercooked in the middle, but it shouldn’t be goopy.) Replace the cover and move the pan off-heat. Allow to stand for 5 min.  
  7. Uncover and let stand for about 5 minutes until the surface of the cake is dry.
  8. Place a cooling rack over the skillet and invert the cake onto the rack. Serve warm or cool completely. Dust with powdered sugar and serve.

 

November 17, 2016

Blueberry Cobbler

This is an easy dessert with endless possibilities. Experiment with your favorite fruit- cherry, apple, raspberry, etc. 

Ingredients:

  • 12 oz Fresh or Frozen Blueberries 
  • 1 cup Fresh Pineapple, chopped or 1 8oz can Unsweetened Crush Pineapple with Juice
  • 1 9oz box Lemon Flavored Cake Mix
  • 1 tsp Cinnamon

Instructions: 

  1. Combined the blueberries and pineapple in the 3 Quart Sauce Pan.
  2. Whisk together the cake mix and cinnamon in a bowl. Sprinkle the mixture evenly over the fruit. 
  3. Cover the pot and cook over medium heat until vapor begins to escape from the lid, about 5 minutes. 
  4. Spin the lid to engage the Vapor Seal, then immediately reduce the heat to low. Cook for about 20 minutes or until the fruit is bubbly and the topping is firm to the touch. 

 

 

November 09, 2016

Cheese Fondue

Ingredients:

  • 1 Clove Garlic peeled and cut in half
  • 1 cups of dry white wine 
  • 1/2 lb. of grated Gruyere Cheese
  • 1/2 Ib. of grated Raclette, Asiago or Gouda Cheese
  • 1 Tablespoons Cornstarch
  • 1/8 teaspoon Cayenne Pepper....to taste 
  • 1-2 Tablespoons good Cognac or Brandy….to taste
  • Pinch flaked Sea Salt
  • Bread Cubes and Veggies for dipping as desired

Instructions:

  1. Rub the sides and bottom of your 2.3 Quart Casserole Pan with garlic.
  2. Place the 2.3 Quart on Slow Cooker Base and add 1 cupped dry white wine. Place cover on top.
  3. Turn to setting 4 and heat the white wine until Vapor begins to escape.
  4. Add 1/8 tsp of cayenne pepper.
  5. Reduce heat to setting 2.
  6. Toss Cheeses in mixing bowl with 1tbsp of cornstarch and mix well. 
  7. Add cheese mixture by handsfull stirring gently with wooden spoon.
  8. After gradually adding all cheese and allowing cheese to melt into wine, turn to setting 1 and stir in 1-2 tbsp of Cognac or Brandy.
  9. Add a pinch of sea salt.
  10. Add Fondue nesting lid to your 2.3 Quart. Enjoy!

*Note, if cheese fondue becomes too thick, add a splash of reserved wine and stir to blend

 


      By: Sheila Reese

November 08, 2016

Black Bean Acorn Squash Vegetarian Chili

Ingredients:

  • 3 Tablespoons Olive Oil
  • 1 onion, chopped
  • 1 red, orange or yellow bell pepper, chopped
  • 1 Teaspoon ground cinnamon
  • 1 heaping Tablespoon (or to taste) Chili Powder
  • 1 acorn squash, peeled, large dice, seeds removed
  • 2, 16 oz. cans black beans, drained and rinsed
  • 2, 10 oz. cans diced tomatoes and green chilies
  • 4 cups vegetable stock
  • Kosher salt to taste
  • 360 Cookware 4 Quart Slow Cooker 

 

Instructions:

  1. Place your  360 Cookware 4 Quart Stock Pot on stove burner.
  2. Add oil, heat to medium-low and add diced onions and diced peppers.
  3. Add 1 teaspoon of kosher salt to onion pepper mixture.
  4. Add ground cinnamon and chili powder and stir into onion and pepper mixture. This helps “bloom” spices.
  5. Continue to sauté until onions and peppers are tender, about five minutes.
  6. Add acorn squash, black beans, tomatoes, and stock.
  7. Increase heat to medium and bring to simmer.
  8. Cover stock pot and place on 360 Cookware Slow Cooker Base.
  9. Cook on setting 3 for 2 hours or cook on setting 1 ½ for 5-8 hours.
  10. Enjoy!

*Suggested accompaniments: cooked quinoa, cooked brown rice, Greek yogurt, sour cream, grated cheese, chopped cilantro, tortilla chips.

 


        By: Sheila Reese

 

October 13, 2016

Creamy Cauliflower Soup

 Ingredients: 

  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons minced garlic (2 cloves)
  • 2 cups of thinly sliced leeks (white parts only)
  • Celtic sea salt
  • 1 large head cauliflower, chopped
  • 7 cups of vegetable broth
  • 1/4 cup raw unsalted cashews
  • 3 tablespoons chopped chives
  • 1 package of diced pancetta 

Instructions:

  1. In a  7" Fry Pan, Sauté 1 package of diced pancetta.
  2. Chop 2 large leeks only using the white parts and 1 head of cauliflower.
  3. In your 4 Quart Stockpot, heat the oil over medium heat and saute the garlic, leeks, and 1/4 teaspoon of salt for about 3 minutes, until the vegetables are soft. Add the cauliflower and sauté for another minute.
  4. Add the vegetable broth and bring to a boil. Reduce the heat and simmer for 20 to
    30 minutes until the cauliflower is completely tender.
  5. Remove the stockpot from heat and let the soup cool, then stir in cashews. 
  6. Pour soup into blender in batches and blend for about a 1 minute or until smooth and creamy. 
  7. Return the soup to the 4 quart stockpot and warm it over low heat. 
  8. Add salt to taste
  9. Pour into bowls and add pancetta, cheese, and chives on top. 
  10. To make Vegan just add chives. 
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