What's black & white and rolls all over? The Pampered Chef's Baker's Roller!
Written: Aug 06 '06 (Updated Aug 15 '06)
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Pros: One handed rolling gives you better control, is easier and FUN!
Cons: Pastry tool is small, must be careful not to lose it (can but replacements)
The Bottom Line: You will love using the Baker's Roller so much, you'll want TWO!
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| sgentile's Full Review: Pampered Chef Baking Basics: Baker's Roller 1485 |
This product was a huge surprise to me! I received it last year as part of my Pampered Chef Starter kit, and thought I would never use this product. At the time I had a beautiful marble rolling pin that I was barely using, why would I use this??? Well let me tell you, this one-handed rolling is contagious! It is easy and comfortable to hold, and enables you to have better control of your rolling. I use this roller to roll out pizza dough (in to my stoneware bar pan), to make yummy tarts and pastries (using refrigerated pie crust)… It makes these tasks quicker! It makes these tasks easier. But best of all, the Baker’s Roller makes these tasks FUN! I let my children use it too – you can’t mess up! I donated my heavy marble rolling pin to a battered women’s shelter.
The Baker’s Roller is double headed to help you do more with it. Use the larger roller to shape and mold dough. Use the smaller roller to push dough up the edges of bar pans, baking dishes and pie plates. There is a removable little pastry tool (At my shows I refer to as the magical doo-hickey thing) ~ Use this to make decorative edges. I have to tell you I NEVER thought I could make a pie have those rippled edges! But this tool makes it easy and fun! If you use a Pampered Chef cookbook you will see useful how-to photos. I just followed those pictures and now I look really good! YOU can too! Use the pricking side of this tool to release the steam, which keeps your dough from rising.
Anything you buy with The Pampered Chef carries at least a one year guarantee, with several having 2, 3 year and lifetime guarantees. The tool carries a 3 year guarantee. It is stain-resistant and goes in the dishwasher too! I like to put the pastry tool thing into my silverware basket and put the roller in the top shelf. Every product has a Use and Care card that usually includes a recipe for you to try using that product.
The Pampered Chef has been in business for over 25 years. You will not only get a great product, you will also have great customer service. Any time you have a question about your product or if you want a recipe you can contact your Pampered Chef consultant or go to the website's Product section. You can also go directly to The Pampered Chef website or contact them by phone. Just keep in mind, although you can still shop and research by website, they don't have office hours during the weekends.
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Here is my current favorite recipe that I’m using this tool for. It’s a great summer recipe!
Greek Islands Pastry
All the Best, page 10
Crust
1 (15 ounce) package refrigerated pie crusts (2 crusts)
1 ounce fresh Parmesan cheese, grated, divided (1/4 cup)
Filling
8 ounces cream cheese, softened
1 (4 ounce) package crumbled feta cheese
1 (10 ounce package frozen chopped spinach, thawed and well drained
1 garlic clove, pressed
Toppings
1 (8.5 ounce) can artichoke hearts, drained, chopped
1 (3.5 ounce) can pitted ripe olives, sliced
1 lemon
1 1/2 teaspoons Pantry Italian Seasoning Mix
3 plum tomatoes, sliced
Preheat oven to 375 degrees F. ~ Let pie crusts stand at room temperature 15 minutes.
Lightly dust Large Round Stone with flour. Unfold one pie crust and place in center of Baking Stone. Lightly brush with water using Pastry Brush. Using Deluxe Cheese Grater fitted with coarse grating drum, grate half of the Parmesan cheese over crust. Unfold second crust and place over first crust on Baking Stone, matching edges and pressing down to seal. Using Baker's Roller, roll both crusts out together to edge of Baking Stone. Fold 1/2 inch of edge of crust in toward center, forming an even border; press to seal seam.
Using smooth end of pastry tool, form a decorative fluted edge; prick center of crust. Bake 20 to 25 minutes or until golden brown. Remove to Nonstick Cooling Rack. Cool 10 minutes.
For filling, in Classic Batter Bowl, combine cream cheese, feta cheese, spinach and garlic pressed with Garlic Press; mix well using Classic Scraper.
For toppings, chop artichokes using Food Chopper. Slice olives using Egg Slicer Plus. Zest lemon using Lemon Zester/Scorer.
In Small Batter Bowl, combine artichokes, olives, lemon zest, and Seasoning Mix; mix with Mix 'N Scraper.
Using Large Spreader, spread spinach mixture evenly over crust. Spread artichoke topping evenly over filling. Slice tomatoes using Ultimate Slice & Grate fitted with v-shaped blade; arrange in an overlapping circular pattern over topping. Grate remaining Parmesan cheese over tomatoes. Cut into wedges using Chef's Knife.
Recommended:
Yes
Amount Paid (US$): 15.50
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Epinions.com ID:
sgentile
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Location: New England, United States
Reviews written: 249
Trusted by: 476 members
About Me:
I'm a mother who focuses on safety, fun, & value. I write from experience.
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