We have cookie sheets from Costco that are big and heavy and were beautiful when new with a non-stick coating. My parents gave them to us about three years ago and at first I really liked them but now I just can't get them clean looking. It seems like I am putting them away dirty because they are so stained, yet I can't scrub them with steel wool because of the non-stick finish. Time for new ones so I went looking on the internet for replacements.
There are only two of us at home now so they don't need to be the standard half size. I also wanted them to be sturdy so they wouldn't warp. I wanted them to be high quality and if possible, Made in America. The ones I found that seemed to please a lot of reviewers are these: USA PAN Commercial Bakeware Quarter Sheet Pan 13"x 9"x 1". Unfortunately the care instructions say, "Do not place in dishwasher" but since they are such a nice size I think clean up will be a breeze.
We walked the dog this morning after picking her up from the kennel where she had to stay for a week and it was beautiful and sunny, but as soon as we arrived back home the weather turned to a cloudy cold November afternoon. A good time to make up a new recipe for bar cookies with loads of ginger and a chance to test out the new cookie sheet!
Recipe for Pumpkin Ginger Bar Cookies
1 (15 oz) can Libby Pumpkin
4 oz applesauce
1/4 cup real Maple Syrup
1 teaspoon vanilla extract
2 oz. organic crystallized ginger, coarsely chopped
1/4 cup old fashioned oats
1/2 cup whole wheat flour
1/4 cup pastry flour
1/4 cup Bird's custard powder
1 tablespoon pumpkin pie spice
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon egg replacer powder
1/4 teaspoon salt
Vanilla sugar for dusting over top prior to baking, or powdered sugar for dusting after baking.
Combine first five ingredients (wet ingredients) in a large mixing bowl, add remaining ingredients and stir or mix on low setting.
Spread in jelly roll pan 9"x13" and bake in 350 degree oven for 25 minutes.
Cool on wire rack and cut into 12 squares.
There are only two of us at home now so they don't need to be the standard half size. I also wanted them to be sturdy so they wouldn't warp. I wanted them to be high quality and if possible, Made in America. The ones I found that seemed to please a lot of reviewers are these: USA PAN Commercial Bakeware Quarter Sheet Pan 13"x 9"x 1". Unfortunately the care instructions say, "Do not place in dishwasher" but since they are such a nice size I think clean up will be a breeze.
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| 9"x13" jelly roll pan, a nice sized cookie sheet for empty nesters |
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| Pumpkin Ginger Bar Cookies, no eggs or added fats |
Recipe for Pumpkin Ginger Bar Cookies
1 (15 oz) can Libby Pumpkin
4 oz applesauce
1/4 cup real Maple Syrup
1 teaspoon vanilla extract
2 oz. organic crystallized ginger, coarsely chopped
1/4 cup old fashioned oats
1/2 cup whole wheat flour
1/4 cup pastry flour
1/4 cup Bird's custard powder
1 tablespoon pumpkin pie spice
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon egg replacer powder
1/4 teaspoon salt
Vanilla sugar for dusting over top prior to baking, or powdered sugar for dusting after baking.
Combine first five ingredients (wet ingredients) in a large mixing bowl, add remaining ingredients and stir or mix on low setting.
Spread in jelly roll pan 9"x13" and bake in 350 degree oven for 25 minutes.
Cool on wire rack and cut into 12 squares.
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| Coarsely chopped crystalized ginger |
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| Dough spread out in 1/4 size jelly roll pan, ready for baking |
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