Sanders - Copper magic! one-pot meals: no-fuss recipes for the revolutionary new nonstick cookware

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COPPER COOKWARE is no longer just the stuff of culinary dreams, hanging in picturesque professional kitchens and used for complicated old-world recipes. Not only are todays copper pans attractive but also accessible and technologically advancedmaking better cooks of us all! Heat conductive, nonstick surfaces ensure everything cooks evenly and that even the gooiest mess of a meal slips right out of the pan. That means no more burned dinners, no more pans soaking in the sink, and no more agonizing over getting a recipe just right. One-pot meals made in this revolutionary new cookware let you spend less time cooking and cleaning, and more time doing the things you enjoy.

In Copper Magic! One-Pot Meals, youll find more than 75 no-fuss recipes that make the most of your copper pans. Many of these recipessuch as the Glazed Apple Strata, Chicken Corn Chowder, and Ham and Noodle Casserolecook up beautifully in a deep square copper pan. Recipes such as Shellfish Paella could make good use of an 11-inch copper casserole pan, while the 12-inch pan is perfectly sized for the Blueberry Lemon Skillet Cake, Beef and Broccoli Stir-Fry, and Cajun Chicken Pasta, to name a few favorites.

Each of the recipes in this book was created to give you something easy and delicious to serve up while exploring your copper pans many advantages. For example, the pans can go straight from the stovetop to the oven for delicious baked dishes and casseroles. And with the copper pans nonstick surface, oils, butters, and sprays arent necessary to help a dish easily slide out of the pan every time. Instead, these ingredients are reserved when needed to add flavor or to create the right consistency.

Some recipes make impressive but effortless meals for guests, and others will become family favorites for busy weekdays. Some one-pot meals come together all at once and others in stages, allowing you to start a breakfast recipe, for example, the night before for an easier morning. Make each meal your own by swapping in the ingredients you love and swapping out the ones you (or your family) dont. With copper pans and these simple all-in-one recipes, you dont have to choose between making a great meal for your family and spending quality time with them.

Enjoy!

THIS MAKE-AHEAD MEAL IS PERFECT for both casual family breakfasts and guest-filled brunches. Put it in the fridge before bed, and its ready to go in the oven when you wake up! Dress up the dish by topping it with your favorite fresh fruit, whipped cream, and (of course!) a hefty helping of maple syrup.

SERVES 68

1 loaf French or sourdough bread, cubed

4 ounces cream cheese, cubed

8 large eggs

cup sugar

1 teaspoon cinnamon

cup maple syrup

1 teaspoon vanilla

2 cups milk

4 tablespoon unsalted butter, melted

The night before, spread half of the bread cubes into an 11-inch copper casserole pan. Distribute the cream cheese cubes evenly over the top, and layer with the remaining bread cubes.

Using a whisk, combine the eggs, sugar, and cinnamon in a large bowl. Then whisk in the maple syrup, vanilla, milk, and melted butter until the ingredients are well combined.

Pour the mixture over the bread, and use a spatula to gently press the bread into the liquid to soak. Cover your pan with aluminum foil and store it in the refrigerator for 812 hours.

In the morning, bake your casserole, uncovered, at 350F for about 45 minutes, or until the top is golden brown. Serve hot.

IF YOUR FAMILY SHARES A SWEET TOOTH, the gooey glaze and caramelized pecans on these breakfast rolls are sure to be a hit. Have company coming over? Just double the recipe and store half of it in a second deep copper pan. This recipe uses pecans, but walnuts or almonds would be an equally scrumptious substitution.

SERVES 9

DOUGH

2 teaspoons active dry yeast

cup milk

2 tablespoons unsalted butter

2 tablespoons granulated sugar

1 teaspoon kosher salt

1 large egg

2 cups all-purpose flour

TOPPING

1 cup packed brown sugar

3 tablespoons honey

2 tablespoons unsalted butter

cup chopped pecans

FILLING

cup (4 tablespoons) unsalted butter, softened

cup granulated sugar

1 teaspoon ground cinnamon

1 tablespoon all-purpose flour

cup raisins (optional)

TO MAKE THE DOUGH

In a large bowl, mix together the yeast, milk, unsalted butter, sugar, salt, egg, and flour. Cover the bowl with plastic wrap, and let rise for 4560 minutes.

TO MAKE THE TOPPING

In a 10-inch copper pan, heat and stir the brown sugar, honey, and butter until the sugar dissolves. Top with the pecans, remove from the heat, and set the pan aside.

TO MAKE THE FILLING

Combine the softened butter, sugar, cinnamon, and flour in a medium bowl to create a thick spread.

TO ASSEMBLE

When the dough has risen, place it onto a floured surface and roll it into a 10 12-inch rectangle. Smooth the filling over the dough, and top it off with raisins (optional). From a long side, roll the dough into a log and pinch together the seam. Cut the log into 9 equal rolls.

Place the rolls cut-side down into the topping pan, and flatten the rolls until the sides are just slightly touching one another. Cover the pan with plastic wrap and let the dough rise for about 1 hour, or until doubled in size.

Bake at 375F for 3035 minutes or until deep golden brown. At 15 minutes into baking, tent the top of the pan with foil.

Remove the pan from the oven and invert it to empty the rolls onto a large plate. Let the rolls cool for 20 minutes before serving.

THERES NO NEED TO WAIT FOR A SPECIAL OCCASION to whip up this cake! Tart lemon zest and yogurt balance out the sweetness of blueberries for a dish that will wake you up with a smile on your face. If blueberries arent in season, try experimenting with other varieties of fresh fruit.

SERVES 8

1 cup all-purpose flour

cup finely ground cornmeal

1 teaspoons baking powder

teaspoon kosher salt