IMPORTANT: Do Not Use Big Top Cookie Bakeware Before Reading the Following: When using any bakeware handle all hot surfaces with dry cooking mitts or potholders (wet cooking mitts may produce steam and cause serious burns). Do not allow children to use the pan set without supervision. Do not expose Big Top Cookie bakeware to temperatures that exceed 464 F. When handling the bakeware, take all necessary precautions to avoid burns, cuts or serious personal injury. When using the bakeware do not use sharp kitchen utensils that may cause personal injury or damage to the silicone molds. NEVER use the Big Top Cookie bakeware on a gas/electric stovetop or under broilers in the oven. Acid from some foods may stain the silicone molds but will not affect performance. Clean the bakeware after it is cooled completely. Big Top Cookie bakeware is refrigerator, freezer, and dishwasher safe. CAUTION: DO NOT LEAVE UNATTENDED OR ALLOW CHILDREN TO USE THIS BAKEWARE WITHOUT ADULT SUPERVI- SION. DO NOT USE Big Top Cookie bakeware when temperature exceeds 464 F. CARE and HANDLING Prior to first use, wash pan set in warm, soapy water. Rinse thoroughly and dry with a soft cloth. Big Top Cookie bakeware is now ready for use. When using the bakeware, use plastic, wooden, or silicone kitchen utensils to avoid damaging the silicone molds. Acid from some foods may stain this silicone mold but will not affect performance. Do not use abrasive cleaning solutions or pads. Dishwasher safe. 1. 2010 APG All Rights Reserved. Big Top Cookie is a trademark of Global TV Concepts.
Oatmeal and Chocolate Chip Combination Cookie - *Note: This Recipe calls for use of only 1 Big Top Cookie Mold 1 package Prepared Refrigerated Chocolate Chip Cookie Dough (16.5oz.) 1 package Prepared Refrigerated Sugar Cookie Dough (16.5oz.) ¼ Cup Old-Fashioned Oats 1. Rinse each piece of Big Top Cookie Bakeware and 3-Ring Insert with soap and warm water. Dry thoroughly. 3. Place insert in one Big Top Cookie silicone mold. 4. Divide Chocolate Chip Cookie Dough evenly and press into outer and inner rings making sure to keep sides straight while pressing. (Will not use entire package) 5. In a large bowl, mix together sugar cookie dough and oats. Divide mixed cookie dough evenly and press into middle (second) ring making sure to keep sides straight while pressing. (Will not use entire package). 6. Remove insert from pan by carefully lifting straight up on handles. 7. Place the filled Big Top Cookie Bakeware molds into the oven and bake for 30-35 minutes. Insert a toothpick into center of cookie. When 8. Remove from oven onto wire racks to cool completely, approximately 20-30 minutes. Refrigerating or freezing cookie in mold at this point is recommended to keep cookie from breaking while unmolding. 9. To remove cookie from mold, place plate over top of mold and invert. Apply light pressure lifting at edges to loosen cookie from sides and gently peel off mold. Fast and Easy Idea Book How to Use Big Top Cookie Bakeware for Large Cookies...... 3 How to Use Big Top Cookie Bakeware for Traditional Cakes...... 3 How to Use Big Top Cookie Bakeware with 3-Ring Insert.... 3 Cookie Ideas...... 4-6 Cream-Filled Chocolate Sandwich Cookie...... 4 Oatmeal Sandwich Cookie with Cream Cheese Frosting Filling... 5 Chocolate Chip Cookie with Mint Ice Cream Filling... 6 Ideas for 3-Ring Insert...... 7-9 Vanilla, Chocolate and Strawberry Combination Cake... 8 Oatmeal and Chocolate Chip Combination Cookie... 9 9. 2.
How to Use Your Big Top Cookie Bakeware for Large Cookies: NOTE: These instructions are for use with 2 packages of prepared cookie dough (16.5oz each). Each silicone mold will hold 1 package of cookie dough. 1. Rinse each piece of Big Top Cookie bakeware with soap and warm water. Dry completely. 2. Preheat oven as directed by your favorite cookie dough (Do Not Exceed 464 F). 3. Lightly grease the 2 silicone molds with non-stick cooking spray. Place molds on a cookie sheet to fill and bake. Divide cookie dough evenly and press into molds making sure to keep sides straight while pressing. 4. Place the filled Big Top Cookie bakeware into the oven and bake for 30-35 minutes. Insert a toothpick into center of cookie. When 5. Remove from oven onto wire racks to cool completely, approximately 20-30 minutes. Cookies will be very soft until fully cooled. Refrigerating or freezing cookies in molds at this point is recommended to keep cookie from breaking while unmolding. 6. To remove cookie halves from molds, place plate over top of mold and invert. Apply light pressure lifting at edges to loosen cookie from 7. Assemble cookies and decorate with Scribbler as desired. Vanilla, Chocolate and Strawberry Combination Cake (continued) 9. To remove cake halves from molds, place plate over top of mold and invert. Apply light pressure lifting at edges to loosen cake from 10. Prepare favorite frosting according to directions. 11. Gently press the ¼ of total frosting onto the bottom cake half, leaving 1 inch of cake at the edge. 12. Top with remaining cake half and frost remaining. How to Use Your Big Top Cookie Bakeware for Traditional Cakes: NOTE: These instructions are for use with 1 standard size cake mix (18.25oz). 1. Rinse each piece of Big Top Cookie bakeware with soap and warm water. Dry completely. 2. Preheat oven as directed by your favorite cake mix (Do Not Exceed 464 F). 3. Lightly grease the 2 silicone molds with non-stick cooking spray. Place molds on a cookie sheet to fill and bake. Divide cake batter evenly into 2 silicone molds. 4. Place the filled Big Top Cookie bakeware into the oven and bake as directed by your favorite cake mix. Insert a toothpick into center of cake. When toothpick comes out clean, cake is done. 5. Remove from oven onto wire racks to cool completely, approximately 20-30 minutes. 6. To remove cake halves from molds, place plate over top of mold and invert. 7. Assemble cakes and decorate with Scribbler as desired. How to Use Your Big Top Cookie 3-Ring Insert: NOTE: These instructions are for use with 1 standard size cake mix (18.25oz). You may also substitute with 2 packages of prepared cookie dough (16.5oz each). Each silicone mold will hold 1 package of cookie dough. Alternate rings with different types of cookie dough and follow How to Use Your Big Top Cookie Bakeware for Large Cookies directions. 1. Place insert in one Big Top Cookie silicone mold with 3 outer legs hugging the outside of the mold and facing downward. Pour dark colored batter in outer and center sections and lighter colored batter in the middle section, filling each section halfway. 2. Remove insert from pan by carefully lifting straight up on handles. Rinse and completely dry insert. 3. Place clean and dry insert in 2nd Big Top Cookie mold. Pour lighter colored batter in outer and center sections and darker colored batter in the middle section, filling each section halfway. 4. Remove ring from pan as before. Bake cakes following your box mix recipe directions. Insert a toothpick into center of cake. When the toothpick comes out clean, cake is done. Remove from oven onto wire racks to cool completely, approximately 20-30 minutes. 5. To remove cakes from molds, place plate over top of mold and invert. 6. Assemble cakes and decorate with Scribbler as desired. DO NOT PUT 3-RING INSERT IN OVEN 3. 8.
3-Ring Insert Ideas Cookie Ideas Vanilla, Chocolate and Strawberry Combination Cake 1 box (18.25oz) Vanilla Cake Mix 1 box (18.25oz) Chocolate Cake Mix 1 box (18.25oz) Strawberry Cake Mix 1 can (16 ozs / 2 cups) of Frosting 1. Rinse each piece of Big Top Cookie Bakeware and 3-Ring Insert with soap and warm water. Dry thoroughly. cakes bake at 325-350ºF, do not exceed 464 F). 3. Prepare 3 cake batters separately in 3 different bowls according to box directions. 4. Place insert in one Big Top Cookie silicone mold. Pour chocolate batter in outer section, vanilla batter in middle section and strawberry batter in center section. Fill sections halfway. 5. Remove insert from pan by carefully lifting straight up on handles. Rinse and completely dry insert. 6. Place insert into second Big Top Cookie silicone mold. Pour vanilla batter in outer section, chocolate batter in middle section and strawberry batter in center section. Fill sections halfway. REMOVE INSERT FROM PAN. 7. Place the filled Big Top Cookie Bakeware molds into the oven and bake according to box mix directions. Insert a toothpick into center of cakes. When toothpick comes out clean and edges are set, cakes are done. 8. Remove from oven onto wire racks to cool completely, approximately 20-30 minutes. Refrigerating or freezing cakes in molds at this point is recommended to keep cake from breaking while unmolding. Continued on page 8 Cream-Filled Chocolate Sandwich Cookie 2 packages Prepared Refrigerated Sugar Cookie Dough (16.5oz. each) 1/2 cup Unsweetened Cocoa Powder 1 can (16 ozs / 2 cups) Creamy White Frosting 2 boxes (16 oz. each) Confectioner s (Powdered) Sugar 1. Rinse each piece of Big Top Cookie Bakeware with soap and warm water. Dry thoroughly. 3. In a large bowl, mix together cookie dough and cocoa powder completely. 4. Divide cookie dough evenly and press into molds making sure to keep sides straight while pressing. 5. Place the filled Big Top Cookie Bakeware into the oven and bake for 30-35 minutes. Insert a toothpick into center of cookie. When 6. Remove from oven onto wire racks to cool completely, approximately 20-30 minutes. Cookies will be very soft until fully cooled. Refrigerating or freezing cookies in molds at this point is recommended to keep cookie from breaking while unmolding. 7. To remove cookie halves from molds, place plate over top of mold and invert. Apply light pressure lifting at edges to loosen cookie from 8. In a large bowl, mix can of frosting with confectioner s sugar, one box at a time. The frosting should feel like cookie dough when ready. 9. Gently press the frosting onto the bottom cookie half, leaving 1 inch of cookie at the edge. 10. Top with remaining cookie half, pressing gently. A serrated knife works best for cutting. 7. 4.
Oatmeal Sandwich Cookie with Cream Cheese Frosting Filling 2 packages Prepared Refrigerated Sugar Cookie Dough (16.5oz. each) 1 Cup Old-Fashioned Oats 1 can (16 ozs / 2 cups) Creamy-style Cream Cheese Frosting 2 boxes (16 oz. each) Confectioner s (Powdered) Sugar 1. Rinse each piece of Big Top Cookie Bakeware with soap and warm water. Dry thoroughly. 3. In a large bowl, mix together cookie dough and old-fashioned oats completely. 4. Divide cookie dough evenly and press into molds making sure to keep sides straight while pressing. 5. Place the filled Big Top Cookie Bakeware into the oven and bake for 30-35 minutes. Insert a toothpick into center of cookie. When 6. Remove from oven onto wire racks to cool completely, approximately 20-30 minutes. Cookies will be very soft until fully cooled. Refrigerating or freezing cookies in molds at this point is recommended to keep cookie from breaking while unmolding. 7. To remove cookie halves from molds, place plate over top of mold and invert. Apply light pressure lifting at edges to loosen cookie from 8. In a large bowl, mix can of frosting with confectioner s sugar, one box at a time. The frosting should feel like cookie dough when ready. 9. Gently press the frosting onto the bottom cookie half, leaving 1 inch of cookie at the edge. 10. Top with remaining cookie half, pressing gently. A serrated knife works best for cutting. Chocolate Chip Cookie with Mint Ice Cream Filling 2 packages Prepared Refrigerated Chocolate Chip Cookie Dough (16.5oz. each) 2 pints Mint Chocolate Chip or Pistachio Ice Cream 1. Rinse each piece of Big Top Cookie Bakeware with soap and warm water. Dry thoroughly. 3. Divide cookie dough evenly and press into molds making sure to keep sides straight while pressing. 4. Place the filled Big Top Cookie Bakeware into the oven and bake for 30-35 minutes. Insert a toothpick into center of cookie. When 5. Remove from oven onto wire racks to cool completely, approximately 20-30 minutes. Cookies will be very soft until fully cooled. Refrigerating or freezing cookies in molds at this point is recommended to keep cookie from breaking while unmolding. 6. To remove cookie halves from molds, place plate over top of mold and invert. Apply light pressure lifting at edges to loosen cookie from 7. With ice cream slightly softened, scoop onto bottom cookie half, leaving 1 inch of cookie at the edge. 8. Top with remaining cookie half, press gently and freeze until ice cream is firm, about 2 hours. A serrated knife works best for cutting. 5. 6.