ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

ISO: Help with Gingerbread Stoneware Mold

Misc.
ADVERTISEMENT
Hi Everyone,
I have a stoneware gingerbread mold that is made by Sassafras Enterprises, but seem to have misplaced the instructions. Does anyone know how to use stoneware molds? Any ideas or tips would be greatly appreciated! I'd love to make a gingerbread house with my kids this holiday season.
Thanks!
Happy Holidays!
SC
MsgID: 0210841
Shared by: SC, FL
Board: All Baking at Recipelink.com
  • Read Replies (4)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Cocoa Pecan Crescents
  • COCOA PECAN CRESCENTS 1 cup (2 sticks) butter or margarine, softened 2/3 cup granulated sugar 1 1/2 teaspoons vanilla extract 1 3/4 cups all-purpose flour 1/3 cup Hershey's unsweetened cocoa powder 1/8 teaspoon salt 1...
  • Rocket Ship Cake Designs
  • ROCKET SHIP CAKES http://andreasrecipes.com/2006/11/11/little-einsteins-rocket-birthday-cake/ ...
  • Gingersnap Lemon Ice Cream Sandwiches
  • GINGERSNAP LEMON ICE CREAM SANDWICHES FOR THE LEMON ICE CREAM: 1 1/2 cups whole milk 3 cups heavy whipping cream Zest stripped from 2 lemons 1 cup sugar 6 large egg yolks 1/4 teaspoon kosher...
  • Whole Chicken on the Grill
  • WHOLE CHICKEN ON THE GRILL "Even without a spit, you can enjoy a moist, flavorful grilled chicken, complete with succulent juices." 1/2 cup fresh orange juice 1/2 cup red-wine vinegar 1/2 cup tomato paste 1 teaspoon ...
  • Americana Peanut Cheesecake (no bake)
  • AMERICANA PEANUT CHEESECAKE FOR THE CRUST: 3/4 cup plus 2 tbsp chopped roasted peanuts, divided use 1 cup graham cracker crumbs 1/3 cup butter or margarine, melted ...
ADVERTISEMENT
  • Evaporated Milk Substitutes
  • Hi Debby, Here are some possible substitutions for evaporated milk: light cream / half & half or: heavy cream diluted with milk (half of each) or: 2/3 cup powdered milk plus 1 cup water or: 1/3 cup powdered milk plus...
  • Spiced Baked Apples with Cranberries
  • SPICED BAKED APPLES WITH CRANBERRIES "Arrange these colorful apple halves around a crispy roast goose for an attractive platter." 1/2 cup lightly packed brown sugar 3/4 cup boiling water 2 tablespoons fresh lemon ju...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: Help with Gingerbread Stoneware Mold
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!