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(42100) Classic Flat Cookie Sheet 13x14 by Nordic Ware
Bake a batch of fresh chocolate chip cookies, or even a blueberry galette with the Nordic Ware Classic Flat Cookie Sheet 13x14! This cookie sheet is made of commercial grade aluminum for even heat distribution and it’s 13x14 size, you can certainly make a large batch of cookies or even roast veggies. The cookie sheet has a slanted edge, which helps secure a firm grip on the cookie sheet when removing from the oven. So whether you're baking cookies or roasting vegetables, the Nordic Ware Classic Flat Cookie Sheet 13x14 will help evenly distribute heat so your baked goodies come out perfectly cooked!
- Cooking Surface: 14.33 in.L x 13.13 in.W x 1.00 in.H
- Great for baking cookies, or even roasting vegetables.
- Made of Aluminum, will distribute heat evenly and will not rust!
- Hand Wash Only
- Lifetime Warranty
- Made in the USA!
Cornmeal Crust Berry Galette
PREP: 1 HOUR
COOK: 1 HOUR
2 cups all purpose flour
1/ 2 cup cornmeal
1/ 4 teaspoon salt
1 tablespoon sugar
1 cup unsalted butter, chilled and cut into small pieces
1/4-1/2 cup ice water
1 recipe pate brisee
1/ 2 cup sugar
3 tablespoons cornstarch
2 cups fresh blueberries
2 cups blackberries, rinsed and patted dry
1/ 2 teaspoon vanilla extract
1/ 2 teaspoon kosher salt
1 egg beaten, for shiny crust
raw sugar crystals for the crust
For Pate Brisee (Crust):
Combine dry ingredients in a large mixing bowl and cut in butter with a pastry blender until mixture resembles pea sized pieces. Add water until dough holds together without being wet or sticky. You may not need to use all of the ice water, so add just 1 Tbsp at a time. Shape dough into a flattened disk. Wrap in plastic kitchen wrap, and refrigerate at least 1 hour but preferably overnight.
Roll out dough on a floured sheet of parchment or waxed paper to 14 inches round. Transfer onto a large traditional baking pan without sides. Transfer pan to the refrigerator. Chill until firm. Combine berries and vanilla, then toss with sugar, cornstarch, and salt until evenly coated. Let stand 2O minutes. Preheat oven to 375˚F. Spoon ⅔ of fruit mixture (no juice) into the center of dough, creating a 1O inch circle of fruit. Fold dough up over edges of fruit, working your way around the entire galette until all sides are folded up. Add remaining fruit to the center of the galette, and spoon a bit of juice over the top (half of liquid). Brush folded border with egg glaze; sprinkle with raw sugar. Bake until crust is golden brown and fruit filling is bubbling, about an hour. Remove from oven; cool 45 minutes. Serve within several hours of baking, with a side of vanilla ice cream.
|Description Author||Stephanie B|
|Name||Nordic Ware Classic Flat Cookie Sheet 13x14|
|GTIIN / UPC Code||00011172421005|
|Home or Commercial||Home|
|Manufacturer's Warranty||Lifetime Limited Manufacturer Warranty|
|Country of Manufacture||United States|
|Weight (in Lbs)||1.15|