Bakeware Nordic Ware: purchase, features, reviews, recipes

Can someone remember which page was about the amount of test for different volumes of forms? I went back a dozen pages but couldn't find it.

Marish, on the first page I also made the rules for calculating ingredients for different forms, Volume calculation guidelines

Girls, was today at the Domashnyaya station, which is on Semyonovskaya. There are no forms. Don't waste your time.

as you find, immediately semaphore

be sure and you can use me

Girls, added recipes to the first page

Thank you!
Can you add the volume or name of the form for which it was originally intended to be added to the names of the recipes? So it's easier to select for a specific shape If it's not too difficult, of course

[The original Turkey Shaped Pie recipe]

Here is translated from the original packaging of the Turkey Cupcake form. Look, can it fit?
The original Turkey Shaped Pie recipe Nordic: recipe with original packaging instructions.
3/4 cup vegetable oil
1/2 cup applesauce
2 cups canned pumpkin
4 eggs
1 teaspoon vanilla
2 cups of flour
2 teaspoons baking powder
2 teaspoon baking soda
2 cups sugar
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
3/4 cup nuts
glaze
1 (8 oz.) PKG cream cheese soften
1/4 cup butter, softened
4 cups caster sugar
1 teaspoon vanilla
1 tablespoon milk
Preheat oven to 350 F. Grease and lightly flour the turkey mold, set aside. In a large bowl, combine sugar, butter, pumpkin, and eggs. In a medium bowl, sift together the flour, baking soda, salt, cinnamon and nutmeg, add to the pumpkin mixture. Mix on low speed for 1 minute, cleaning the bowl frequently, increase to medium speed and beat for 2 minutes. Enter the nuts. Pour the dough into a mold, dividing it equally between the halves. Bake at 350 F for 35-40 minutes, until a toothpick inserted comes out clean. Remove from oven, chill in mold for 15 minutes. Remove from mold and refrigerate completely on a cooling rack. After cooling, place the halves in a clean mold. Using a serrated knife, cut through the dome of the pastry so that both halves are level. Remove one half of the turkey from the mold and set aside.
In a medium bowl, combine the frosting ingredients and beat on low speed. Increase the speed and beat until light and fluffy, adding extra milk if necessary. Spread half of the icing over the cut side of the cake that is in the baking pan. Place the remaining turkey half on top of the icing by pressing set. Let stand for one hour. Place the cake on a platter. Use leftover frosting to decorate as desired.

Oh, why was the topic moved? ..

Buns False custard (or Pancakes)
In the shape of a "Heart" I baked buns today according to this recipe, because my family categorically refuse to eat cupcakes (which is not surprising, after I raped the whole family with them for two weeks). I didn't even sprinkle them with icing sugar or icing, they are so good in their brevity. Buns are very simple and quick to prepare, most of the time is spent on baking.


Hell in Hearts and in an old silicone mold, for comparison I show both results. The buns jumped out of the Nordic mold as if they had been stung, and from the silicone mold they had to be hooked up with a fork, although they both lubricated the same. I think that next time you can pour a smaller amount into Dough Hearts, about 1/4 of the cell, for one bite.
I recommend to everyone!

I am here on the off-site, there are so many interesting recipes, but I'm completely confused with their measurements. How much in gr. sl. butter if the recipe is 1/2 cup and 1/4 cup?

I am here on the off-site, there are so many interesting recipes, but I'm completely confused with their measurements. How many in gr. sl. butter if the recipe is 1/2 cup and 1/4 cup?

A cup of butter is 250g. I had a Nordic recipe in both cups and grams, I remember from there. Accordingly, 1/2 cup - 125g, 1/4 - 60g.

[Nata]

Nata, Thank you
otherwise I want to make lemon muffins and I liked apple cakes, but these cups slowed down the whole process and because of this, the brownie with beets began to bake.

[bukabuza]

bukabuza, Elena, poke your nose, where have you seen apple muffins? Also interesting!
Oh, I found it on the first page! How convenient now !!!
Girls, does anyone know how to apply decoration to the roses along the edge? Sugar pencil? I tried, it didn't work.

[Tatyana]

Tatyana, on the offside recipe. I’ll write it here in the late afternoon, otherwise it’s not convenient to insert links from the phone and there’s no computer nearby.

[bukabuza]

bukabuza, Thank you!!!

[Legend table]

Girls, I hope this information will make it easier for you to recalculate weights and measures. A little later I will try to make a normal table, now there is no time for this. I also made this message on the first page

Legend table
Conventions (in American recipes) Translation
C. = cup cup
t. = tsp. = teaspoon teaspoon
T. = tbsp. = tablespoon tablespoon
g. = gr = gram gram
kg. = kilogram kilogram
F = Fahrenheit degrees Fahrenheit

Conversion table for main ingredients
American cup -> metric system
Oil
8 US tablespoons (1 pack (1 Stick)) 110g
Flour
1 American cup 150 gr
Sugar
1 American cup 225g


Temperature range table (some values ​​are rounded to within 3 degrees Celsius)
F C
275 135
300 150
325 160
350 175
375 190
400 205
425 220
450 230
475 245

The following table shows data for converting volumes of liquids
Volume conversion (data in the table is only valid for liquids)
Specified quantity Metric equivalent
1 teaspoon 5 ml
1 tablespoon or 1/2 fl oz 15 ml
1 fl oz or 1/8 cup 30 ml
1/4 cup or 2 fl oz 60 ml
1/3 cup 80 ml
1/2 cup or 4 fl oz 120 ml
2/3 cup 160 ml
3/4 cup or 6 fl oz 180 ml
1 cup or 8 fl. Ounces or 1/2 pint 240 ml
1 1/2 cups or 12 fl oz 350 ml
2 cups or 1 pint or 16 fl. Oz. 475 ml
3 cups or 1 1/2 pints 700 ml
4 cups or 2 pints or 1 quart 950 ml
4 quarts or 1 gallon 3.8 L

Note: In cases where you do not need high accuracy of the data, you can round the values ​​as follows.
1 cup = 250 ml
1 pint = 500 ml
1 quart = 1 L
1 gallon = 4 liters
Weight Conversion Table
With this table, you can convert ounces to grams. But keep in mind that the ounces in this table are different from those shown in the table for liquid products.

Weight conversion
Specified quantity Metric equivalent
1 oz 28 g
4 oz or 1/4 lb 113 g
1/3 lb 150 gr
8 oz or 1/2 lb 230 gr
2/3 lb 300 gr
12 oz or 3/4 lb 340 gr
1 lb or 16 oz 450 gr
2 lb 900 gr
Other (non-liquid) ingredients
The volume of non-liquid ingredients indicated in American recipes (if it is more than 2 tablespoons or 1 fl oz) is calculated using the following table.

Weight of ingredients in grams
Ingredient 1 cup 3/4 cup 2/3 cup 1/2 cup 1/3 cup 1/4 cup
Wheat flour 120 gr 90 gr 80 gr 60 gr 40 gr 30 gr 15 gr
Sifted wheat flour 110 gr 80 gr 70 gr 55 gr 35 gr 27 gr 13 gr
Granulated sugar (cane) 200 gr 150 gr 130 gr 100 gr 65 gr 50 gr 25 gr
Confectionery sugar (cane) 100 g 75 g 70 g 50 g 35 g 25 g 13 g
Brown sugar 180 gr 135 gr 120 gr 90 gr 60 gr 45 gr 23 gr
Corn flour 160 gr 120 gr 100 gr 80 gr 50 gr 40 gr 20 gr
Corn starch 120 gr 90 gr 80 gr 60 gr 40 gr 30 gr 15 gr
Raw oatmeal 90 gr 65 gr 60 gr 45 gr 30 gr 22 gr 11 gr
Salt (table) 300 gr 230 gr 200 gr 150 gr 100 gr 75 gr 40 gr
Butter 240 gr 180 gr 160 gr 120 gr 80 gr 60 gr 30 gr
Chopped fruits 150 gr 110 gr 100 gr 75 gr 50 gr 40 gr 20 gr
Nuts (chopped) 150 gr 110 gr 100 gr 75 gr 50 gr 40 gr 20 gr
Nuts (crushed) 120 gr 90 gr 80 gr 60 gr 40 gr 30 gr 15 gr
Bread crumbs (fresh) 60 gr 45 gr 40 gr 30 gr 20 gr 15 gr 8 gr
Bread crumbs (dry) 150 gr 110 gr 100 gr 75 gr 50 gr 40 gr 20 gr
Parmesan cheese (grated) 90 gr 65 gr 60 gr 45 gr 30 gr 22 gr 11 gr
Cream Fat Percentage Table
Cream
Cream type Fat content
Jersey (English) 60%
Double (English version) 48%
Heavy (American version) 40%
Whipping 30-60%
Single (English) or
Light or Table (American) 18%
Half and Half (American version) 10-18%
Half Cream (English version) 12%

Oh, why was the topic moved? ..

The chef moved the topic to "Copyright" so that I could edit the first page, add recipes and other useful information there

And can you add the volume or name of the form for which it was originally intended to be added to the names of the recipes? So it's easier to select for a specific shape If it's not too difficult, of course

Most recipes already indicate for which form the selection of ingredients. As for the volumes of all shapes, girls, I will, but not immediately

Here is translated from the original packaging of the turkey cupcake form. Look, can it fit?

Girls, it's not difficult for me to add a translated recipe, but it seems to me that it is better to try it out first, write about your experience, and only then put it on the list of recipes. I will explain my point of view - the cooking regulations are different in different countries, due to the difference in measures and weights, due to the quality and composition of the products. Therefore, the original American recipe does not always work out well with us. To stamp the translated recipes from the site's office is as easy as shelling pears, but to test them, adapt them to our needs and products, share the cooking experience is a work that deserves respect and gratitude.

[Kara]

Kara, Yes, Irina, I completely agree with you, I would like to have proven recipes in the table of contents and always share my impressions and experience of their preparation (and on my own behalf, please: if possible, convert the cups into grams). Thank you all for the work done and for the desire to share your experience.

Here is my "Elegant Heart" (the exact name of the form)



She put curd cream in the center and poured red jelly for the cake)) On top of the cream, you can put red berries and pour jelly (I did not have one).

For a romantic dinner, you can insert candles on top of the perimeter, it will be spectacular)))

[Sivana]

Sivana, I never tire of wondering what kind of girls we have, your cupcake is more luxurious than in the photo of the Bravo mold manufacturer

Here is my "Elegant Heart" (the exact name of the form)

Soooo beautiful! : girl_claping: What recipe did you use to bake the cake itself?

Form "Pro Form" is well suited for a simple charlotte: 3 eggs, 1 tbsp. flour, 1 tbsp. sugar, salt, 0.5 tsp. soda. I rubbed the apples on a coarse grater, mixed with the dough, poured them into a greased form and stuck in large pieces. The pie is airy. Fast and tasty.

And this is my youngest son, he didn't let me take pictures, he smelled.

Oh, I have a jubilee 500 thanks!

[Girls]

Girls, but does anyone have such a thing?

Is it convenient, that dispenser, or a so-so little thing?

Dispenser for powdered sugar "Nordic Ware"



I wanted him with a trailer to waffle maker for Viennese waffles take ...

[Crochet]

Crochet,

I have.

Well, a dispenser is like a dispenser. Have you ever had one? I had. Powdered sugar is constantly poured in it and the plastic lid is closed during storage (so as not to dampen, etc.). You need to sprinkle something - opened the plastic lid and sprinkled. I recently sprinkled the house with gingerbread and sprinkled with banana ice cream (which is made from frozen bananas). In short, convenient. In order to sprinkle with powder, you do not need to pull out the bag every time, pour it through a small sieve and wash everything afterwards.

[Elena-Liza]

Elena-Liza, Scarecrow's recipe "honey-lemon cake"))
Krosh, I bought one, they haven't brought it yet)) I think it's of high quality, I like it made of stainless steel and for such a nice price))

Girls, it's not difficult for me to add a translated recipe, but it seems to me that it is better to try it out first, write about your experience, and only then put it on the list of recipes. I will explain my point of view - the cooking regulations are different in different countries, due to the difference in measures and weights, due to the quality and composition of the products. Therefore, the original American recipe does not always work out well with us. To stamp the translated recipes from the office site is as easy as shelling pears, but to test them, adapt them to our needs and products, share the cooking experience is a job that deserves respect and gratitude.

Today I'm baking my third turkey in a row. The first one turned out to be rather small, since I did not put in the applesauce (I forgot about it). It turned out not a turkey, but a dove with a small beak. But it was eaten and praised.
Conclusion - the volume of products is given optimal for this form. The second is perfect. Cools down on the wire rack. The third is still in the oven. I'll glue the sauce tomorrow. There is no strength today. Between the turkeys she baked a Hut in the forest.
Half a pipe came off at the hut. Probably not missed. I will redo.

[Crochet]

Crochet, I ordered this along with the Gifts at Ozone. I'm waiting for delivery.

Today I'm baking my third turkey in a row.

Photo to the studio!

[Elena-Liza]

Elena-Liza, Scarecrow's recipe "honey-lemon cake"))

Sivana, and the volume of products was not changed? I would like to repeat your beauty ... Sorry for the importunity.

Here is my "Elegant Heart" (the exact name of the form)

When I looked at the form, I imagined making a cupcake cake

[Elena]

Elena, these two forms have the same volume, so did not change anything, except for soda, put 1/2 teaspoon instead of one

[Sivana]

Sivana, thank you.

[Kara]

Kara, here are my pictures. True, one Indy has already left for the owners. They said they would glue it themselves. And one and a half, or rather, one Turkey and half of the Dove in the photo. There are also the ruins of the house.



They baked well, took out well. I repeat that I baked the first pigeon, that is, the Turkey, a little unable to withstand the loading technology. I put fewer components. As a result, when baking, the dough did not even rise to the bird's beak. But that didn't affect the taste. They ate almost everything.
But at the house, I did not oil the pipe at all. She paid the main attention to the Christmas trees. The result is obvious. It is necessary to grease the whole form with oil. Don't be lazy. And I, apparently, missed. In addition to muffins, she also baked sourdough bread. In general, the shift in the kitchen has defended. Moreover, they brought their granddaughters. Little ones, everyone strives to help. Grandpa already entertained them as best he could.
I apologize for not immediately exposing the photos, since there was no time for the forum. We filmed together, so we saw them off and you can breathe.

Nothing !! How cool! Ahhhh now I want this form too

I experienced the shape of the Rose today. She baked chocolate-beet brownies, the aroma was in the whole apartment. A recipe for true chocolate lovers. Beetroot is not felt at all; it only enhances the taste of chocolate. The outside is crispy, the inside is moist but not soggy.

What about the recipe?

I'll draw up a recipe tomorrow, today I have no strength for it. I spent the whole day in the kitchen, with sausage and ham, and I also prepared applesauce for the next recipe.

Girls, but someone has such a thing

There is. If you do not fill it up, it is quite convenient. Half of the volume somewhere. I use. There, on the ozone, they wrote that the lid falls - nonsense. It is fixed. There are grooves and pimples, which you just need to drive into the groove. Maybe not a very hard commit, but that's enough for me. True, I took it for 300 rubles. the action was

What salmon ... Miracle!

Girls, maybe I'm asking the wrong topic, but I haven't figured it out yet. Tell me where you buy food flavorings, and most importantly - what and how much is the normal price for them.

[Scarecrow]

Scarecrow, Natasha, what cupcakes! Wonderful!
bukabuzawhat an interesting recipe! I could not even think that it is possible to combine beets and chocolate !!!

Girls, maybe I'm asking the wrong topic, but I haven't figured it out yet. Tell me where you buy food flavorings, and most importantly - what and how much is the normal price for them.

Irina, in any supermarket in the department where yeast, baking powder, vanillin, etc. are sold. And the question is really not there.

[Kara]

Kara, thanks for the answer. I apologize for "not going there". And do not send where to go with such questions? And then I found a site with all sorts of flavors, I would like to clarify.

Irina, I actually already answered. But if you need more information, try searching one of these THEM

Prepared a brownie recipe. The photo is a little hard to see, but the relief is very clear.

Brownie chocolate-beetroot (in the shape of the Nordic Ware "Rosette") (bukabuza)

The beauty! Roses are very beautiful !!! I, too, will bring this form today with a heart. On weekends, she baked gifts and lilies. It turned out great !!

[Natalia]

Natalia, Thank you
At first I didn't even pay attention to this form, and then when I made an order in Domus, I decided to take it too, so that the delivery would be free. And when they brought it to me so much, I want to try to make a fondant in it.

Girls who have a garland shape. What is its volume?

[bukabuza]

bukabuza, 6 cups / 1.4 liters - so it says on it

[Hope]

Hope, thanks, otherwise I looked after the recipe for this form, but I don't have it, so I'm thinking about which one to replace. By volume, it turns out that you need to bake either in the Harvest or in the Lemon, you need to think about it