Counter (Saver) Culture - Counter Saver Cookie Baking & Rolo Cookies

Today, I am trying an experiment.   I have been asked this question before, about a year or so ago, and I did not have a definitive answer at the time.

Can you use a Corning Ware Counter Saver as a Baking Sheet, in the oven?

At the time, I only had 1 Counter Saver.  Not wanting to risk a breakage of said solitary saver of counters, I was leery of tempting fate by experimenting.  There is nothing quit as sad as a broken Counter Saver...   except maybe the demise of the cookies contained thereon.

Recently, the question came up again.  This time, however, I am fortuitously prepared with multiple Counter Savers in multiple sizes.  I even have two of the type that was originally "Installed" (as opposed to the "portable" variety) into a hole cut in your counter top.  I consider one of these to be of the disposable nature, since it has strange dimensions.  

It would have originally been butted up against the wall on the straight side (right).  So this is the Counter Saver I have chosen for sacrifice, should the Corning Ware gods feel the need to punish me for misusing it.  It should be noted that because this is an "Installed" (versus a "Portable") Counter Saver, there are, nor were there ever, little rubber feet on the bottom.   

This need to be completely removed from a Portable Counter Saver, before attempting oven usage.  (unless you relish the smell of burning rubber) 

OK, lets get this proverbial ball rolling with some cookie dough...... 

Rolo Cookies

 (AKA: Turtle cookies)

48-50 Rolo Candies
2 1/2 cups All-Purpose Flour
3/4 cup natural Cocoa Powder
1 tsp Salt 
1 tsp Baking Soda
1 cup unsalted Butter
1 cup Granulated Sugar
1 cup Brown Sugar, firmly packed
2 Large Eggs
2 tsp Vanilla Extract

1 1/4 cup Pecans, chopped
1 TB Granulated Sugar

First, you have to unwrap ALL those Rolos.. Don't bother counting them out.  If your anything like myself, you will just eat the extras anyway.  So just go ahead and unwrap them all.

In a medium bowl, whisk together the Flour, Cocoa, Salt and Baking Soda; then set aside.

In the bowl of your electric mixer, beat the butter, Brown Sugar and Granulated Sugar

until light and fluffy.

Add the Eggs 1 at a time, blending well after each addition.

Mix in the Vanilla extract.

With the mixer at low speed, gradually add the Flour mixture, beating until combined.

Cover the dough with plastic wrap and chill for about 2 hours.

 Combine the chopped Pecans with 1 TB granulated Sugar in a small bowl and set aside.

After chilling the dough, begin preheating the oven to 375 degrees.

Remove the cookie dough from the refrigerator and begin scooping out Tablespoons full of dough.

Flatten the dough, making a shallow "pocket" and insert a Rolo candy.

Gently wrap the edges of the dough around the Rolo,

Then roll it between your palms to create a ball.

Roll in the chopped Pecans before place the cookie balls on your Counter Saver.

Space the cookies about 2 inches apart.

Bake for 10 minutes, depending on your oven.

Cool on the Counter Saver for 5 minutes to allow the caramel to set a little before moving to a cooling rack to completely cool.

Voila.... No breakage or anything.  SO I now feel that it is safe to say that your Corning Ware Portable Counter Saver is safe to use in the oven.... Proviso....  for cookies and up to 375 degrees.

The only issues I found are......

You need to remove your cookies ON TIME (no fudging), because the residual heat in the counter saver will over bake your cookies if you leave them in the oven even 30 seconds too long.  Which leads me to the second drawback....

The Counter Saver stays way to hot for way to long after being removed from the oven.  Thus, it cannot be reloaded with more cookies right away, one must wait until it has cooled enough.  30 minutes passed before it was cool enough to be used for the next batch of cookies.   This recipe makes 4 dozen.   If I didn't have spare baking sheets and a Broil and Bake tray, it would have taken me 2 hours to bake all the cookies.  You need at least 2, possibly 3 for any major cookie baking... BUT, if you are only baking 1 dozen, it's perfect.

Problem number 3 is due to the nature of the Counter Saver itself...  It's flat.  VERY flat; as it should be, since it was originally designed for counter top usage.  Thus, there is nothing to get a hold on with the pot holder, when trying to remove said Counter Saver, turned baking sheet, from the oven.  And it's gonna be hot.  If you can get your pot holder between the cross pieces of the oven rack, you can get a hold on the edge, but it's a little awkward.

But the clean up? 

Come on...  This is Corning Ware... No Sweat.

 Where is your Corning Ware??
~~

Coincidental Cornflower Collection - My Unintentional A-series Cornflower

I have said many times that I was never interested in collecting the A-Series Cornflower, at least not past the roasters...  Cause you can never have too many roasting pans.    There were more pieces made in the P-Series, and the P-series is the older of the two (being pre-1972) so I was all good with just concentrating on the original model series.  

Be that as it may, I sort of "fell" into a slew of A-series over the space of a couple days and it was all REALLY inexpensive.  My resolve completely crumbled.... SO, this is my completely unplanned collection of A-series Cornflower.

Top Shelf: A-18-B on A-21-B on A-76-B sitting on an 11x15 White Counter Saver that I stretched across the top, so I could add the roasters to the photo.
Second Shelf:  A-8-B in A-10-B
Third Shelf:  A-1-B on A-3-B on A-84-B
Bottom Shelf:  A-1 1/2-B on A-2-B, on A-5-B
Not shown...   A-22 Electromatic Table Range.  (I can only balance so much on my shelf)

Granted, I am still missing the infamous A-21-B-N (late model A-21 Roaster with handles on each end), but it will happen...  :)

Oh, that little blue box on the top, is the metal rack (A-21-R) that Corning made to fit all 3 of the A-series Roasting Pans.

Where is your Corning Ware??
~~

Eye Candy Corn-ingware - Pumpkin Ravioli in Sage Browned Butter

I have discovered something wonderful about the weirdly shaped French White piece I found at the Goodwill a while back...

Unlike the original version of French White, being the straight sided souffle-esque dishes.

This strange looking "newer?" version works GREAT on the stove, for it actually HAS something akin to handles.

Thus, it is, armed with copious pieces from my collection, I embarked upon Ravioli.  Granted, I cheated.  Wonton is by no means a replacement for a good pasta, but under time constraints, it will suffice.  It's not nearly as tasty as pasta and they stick together horribly after cooking, but sometimes ya just gotta do what ya gotta do.

Which brings me to this feast of Corningware pieces used in the preparation.  By NO means, whatsoever, do you need to have all these pieces to make ravioli, but I thought it would be fun to break out as many pieces as possible.  I will say this, however...  Making the filling is infinitely easier in an actual piece of Corningware.  It goes from the stove top to the refrigerator for storage in a snap.  The rest of it is all eye candy.

Pumpkin Ravioli in Sage Browned Butter

2 TB unsalted Butter
2 Leeks, sliced thinly (white and light green parts only)
a pinch of Red pepper Flake
1 Garlic Clove, crushed
1 (15oz) can Pumpkin Puree
3 TB Olive Oil
4 oz Soft Goat Cheese, crumbled
Salt & Pepper
1 pkg Wonton Wrappers (I like the square ones)

Sauce:
4 oz unsalted Butter
1/2 tsp Salt
1 tsp fresh Sage, chopped
2 TB Heavy Cream

Serving:
Arugula
Parmigiano-Reggiano
Walnuts, toasted & chopped

Corningware Cast:
Weirdly Shaped French White 2qt Dish with Lid
Cornflower Bake & Broil trays (P-35-B)
Wheat Bake & Broil tray (W-35-B)
All/Just White Counter Saver (20x14)
Grab-it Bowl 15oz bowl  (P-150-B)
Cornflower 4 Quart Saucepan (P-34-B)

First, you need to melt the 2 TB of Unsalted Butter in your weirdly shaped French White 2 quart dish, set over medium flame.

When the butter is melted, add the Leeks and begin sauteing until they begin to soften a little.

Add the Red Pepper Flake and the crushed Garlic, sauteing about 2-3 minutes longer.

Remove from the flame, and stir in the Pumpkin puree.

Crumble the Goat Cheese and add it to the mixture as well.

Stirring until everything becomes creamy looking.

Add the Olive Oil and season with Salt and Pepper.

Cover and refrigerate until completely cooled, about 1 hour (warm filling makes gooey pasta & wonton)

Meanwhile, prep your assembly area.....

Grab your Bake & Broil trays (P/W-35-B)...

Sprinkle them liberally with flour, so the pasta/wonton doesn't stick.

Grab your Counter Saver....  (I like the counter saver, even though I have granite counter tops)

Don't forget to fill a small ramekin with water and grab a pastry brush.....  (I forgot, oops)

Lay out the Wonton wrappers.

Remove the filling from the refrigerator and grab a teaspoon.

Place about 1 tsp of filling on each wrapper.

Brush 2 edges with water.

Fold into a triangle and press down 1 side.

Pick up the Ravioli and carefully press the other side together, making sure to get as much air out as possible.

I usually do 1 row, or about 4 at a time....

Using a fork, press down on the folded edges.

Move to the floured Bake & Broil tray (P/W-35-B)

Repeat with the remaining Wonton and filling, until you have filled both trays (about 4 dozen) Don't worry, you will probably have 1 or 2 Wonton wrappers left over.

Cover with plastic wrap and move to the freezer for 30 minutes. (they seem to boil better if they are partially frozen first)

While the Ravioli are chillin in the freezer.....

Place 4 oz Butter in a 15oz Grab-it bowl (P-150-B) set over low flame, then add the chopped Sage and season with Salt once the butter melts.

Cook slowly until the butter begins to brown, then remove from the flame and stir in the Heavy Cream.

Keep warm over low flame.

Fill a 4qt Saucepan (P-34-B) with 3 quarts of water and add 2 TB Salt, then bring to a boil over medium-high flame.

Remove the Ravioli from the freezer.

Drop about 12 Ravioli at a time, into the boiling water.

Remove them when they float.

Place in a warmed bowl and drizzle with the warm browned butter.

Continue until all the Ravioli have been boiled and coated in browned butter.

Serve over on a bed of Arugula.....

Sprinkled with Toasted Walnuts (or Pecans) and freshly grated Parmigiano-Reggiano.

Where is your Corningware??
~~