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Williams-Sonoma carries specialty cooking utensils and other housewares, along with a variety of foods including gourmet coffees.
Question: #1: What is the Williams Sonoma pineapply tin/mold that comes on their packages?
I recently registered at Williams Sonoma and havecollected a number of those molds that come withtheir gift wrapping. What are they? Are theybutter molds? Tart dishes? Madeleine tins? Also, what are the other "tools" on thepresents?Thanks!
- asked by chriseprahl
The Williams Sonoma pineapple tin/mold used forgift wrap is so light that I think they are purelydecorative. It can be used as a decoration for abulletin board or as a Christmas tree decoration.Ihaven't seen the other decorative mini tools. - answered by: Treadstone
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Question: #2: How do I cook williams sonoma sticky buns?
I ordered the williams and sonoma sticky buns, but lost the instructions. Does anyone know how tocook them?
- asked by LeeAnn K
Persistance pays off. I found it.Old-FashionedPecan Sticky Buns 5 tsp. (2 packages) active dryyeast2 1/4 cups lukewarm water (105°F)1 tsp. plus1/2 cup granulated sugar8 cups all-purpose flour1Tbs. salt2 Tbs. unsalted butter, melted andcooled2 eggs, lightly beatenFor the glaze:8 Tbs.(1 stick) unsalted butter, plus 8 Tbs. (1 stick),melted2 1/4 cups firmly packed light brown sugar2Tbs. dark corn syrupPinch of salt1/2 tsp. vanillaextract1/3 to 1/2 cup heavy creamAbout 2 1/2 cupscoarsely chopped pecans, lightly toasted in a350°F oven for 5 to 7 minutesln a small bowl,sprinkle the yeast over 1/4 cup of the water, stirin the 1 tsp. granulated sugar and let stand untilfoamy, about 5 minutes.In a large bowl, combinethe remaining 2 cups water, the 1/2 cup granulatedsugar and 4 cups of the flour. Using a stand mixerfitted with the whisk attachment or using a woodenspoon, beat until smooth, about 5 minutes. Add theyeast mixture and beat for about 2 minutes. Addthe salt, melted butter, eggs and the remaining 4cups flour, and beat until smooth and elastic, 6to 8 minutes. The dough will be sticky. Transferto a very large bowl and slip a large plastic bagover the top, tucking the open ends under the bowland leaving plenty of air space. Refrigerateovernight.The next day, make the glaze: In a smallsaucepan over medium heat, melt the 8 Tbs. butterand stir in 1 cup of the brown sugar, the cornsyrup and salt until the sugar dissolves, about 3minutes. Remove from the heat and stir in thevanilla. In a small bowl, stir together theremaining 1 1/4 cups brown sugar and enough creamto form a spreadable mixture. Generously grease 2or 3 rimmed baking sheets with solid vegetableshortening. Spread the butter-sugar mixture evenlyover the prepared pans, then scatter about 2 Tbs.of the pecans over the top.Divide the dough inhalf. On a well-floured work surface, roll out onehalf into a 12-by-15-inch rectangle. Generouslybrush the top with half of the melted butter.Spread on half of the sugar-cream mixture andsprinkle with half of the remaining pecans.Beginning with a long side, roll up the dough andpinch the seam securely closed. Cut into slices 1inch thick and arrange, cut sides down, on theprepared baking sheets. Repeat with the remainingdough. Lightly cover with dampened kitchen towelsand let rise until doubled in volume, 45 to 50minutes. Preheat an oven to 400°F.Bake for 10minutes, then reduce the temperature to 350°F andcontinue to bake, rotating the pans after 15minutes to insure even baking, until browned, 20to 25 minutes more. Immediately invert the pansonto wire racks. Let stand for 5 minutes to setthe caramel, then lift off the pans. Let cool forat least 15 minutes before serving. Makes 30 buns.Enjoy - answered by: Smurfetta
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Question: #3: Are Williams-Sonoma's cake and cup cakes mixes worth the high prices?
Are Williams-Sonoma's cake and cup cakes mixesworth the high prices? Are they easy to make?
- asked by hplss.rmntc
Most of them involve a little more work than thetypical mixes you find in the grocery store whereyou throw in some eggs and oil and then dump thewhole thing in a pan. My mom has made most ofthese mixes at one point or another, and the onlyone that really impressed me was the MoltenChocolate cake (like a flourless cake). The otherones weren't anything that special; if I hadn'tknown they were WS, I would have just assumed itwas Betty Crocker. - answered by: Lauren Em
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Question: #4: I need a certain recipe from the Williams Sonoma New Orleans cookbook?
I'm having several people over to my sisterstonight, and I dont have my cookbook with me so,Can someone give me the recipe for chees gritssouffle from the williams sonoma new orleanscookbook?
- asked by Brianna M
here's a link to the cookbook online, I think itsthe one you're looking forIngredients:3 Tbs.unsalted butter1/2 cup plus 1/3 cup finely grated Parmigiano-Reggiano cheese 3 Tbs. all-purposeflourPinch of cayenne pepper1/8 tsp. freshlygrated nutmeg3/4 cup milk2 Tbs. dry vermouth3eggs, separated1 tsp. salt1/8 tsp. freshly groundblack pepper1/2 cup minced fresh chives3/4 cupfinely grated Gruyère cheeseDirections:Preheat anoven to 375ºF. Butter four 4-oz. ramekins with1/2 Tbs. of the butter and sprinkle with 2 Tbs. ofthe Parmigiano-Reggiano. In a saucepan overmedium-low heat, melt 2 Tbs. of the butter. Addthe flour, cayenne and nutmeg and cook, whiskingconstantly, for 2 minutes. Slowly add the milk andvermouth, whisking until smooth and thickened, 2to 3 minutes. Whisk in the egg yolks, salt, blackpepper, chives, Gruyère and the 1D3 cupParmigiano-Reggiano. Pour into a bowl. Set aside.In the bowl of an electric mixer fitted with thewhisk attachment, beat the egg whites onmedium-high speed until stiff but not dry peaksform, 2 to 3 minutes. Using a rubber spatula, foldthe egg whites into the soufflé base in threeadditions. Meanwhile, fill a breakfast pantwo-thirds full with water and bring to a boilover medium-high heat. Using half of the batter,fill the ramekins to the top and sprinkle with 2Tbs. of the Parmigiano-Reggiano. Place theramekins in the breakfast pan. Transfer to theoven and bake until a toothpick inserted into thecenter of a soufflé comes out clean, about 17minutes. Remove the soufflés from the ramekinsand place on individual plates. Serve immediately.Let the ramekins cool, then repeat with theremaining batter. Serves 4. - answered by: mex99b1084
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Question: #5: Does anyone have any tips for decorating the Williams Sonoma Santa Mold Cake?
Here's a link to the product, in case you're notfamiliar with it:http://www.williams-sonoma.com/products/sku9523838/index.cfm?pkey=cbkwsptiI've watched the video onthat link and got some ideas, but I was wonderingif there are any cake makers/decorators that haveany additional tips for me.
- asked by definitely_not_a_paperclip
Are you going to be decorating it with Fondant orBC or something else?....Fondant would give youthe smooth frosting look, verses theButtercream...unless you let it crust and then tryto smooth it out VERY carefully.....which In myopinion would be hard to do....otherwise you cando the "star tip" decorating...were you basicallyfrost the cake using the star tip, you just colorhim with "stars" from the star tip...kinda hard toexplain...that would be an easy alternative toFondant or trying to smooth out the BC...Not surehow familiar you are with cake decorating.....orshould i say...more with trying to get REDfrosting....its a pain the behind.... ;-|So if youare not familiar with coloring frosting red...Iwould color it brown first and then try to colorit red...and as for the black...since there isn'tTOO much black frosting that will be needed Iwould suggest just buying the Wilton pre-madestuff(if you are using Buttercream)....otherwise,i found a trick that has always worked forme....to get black color the frosting green, andthen add the black coloring....works 95% of thetime...In the photo the Santa looks kindaglittery....are you going for the same look?....Ifso I suggest getting the cake sparkles or (ifusing Fondant) finding a glittery Luster Dustcolor to paint onto the Fondant.Hopefully youaren't going to travel with this cake...This wouldbe a nervous wreck for me...I would be concernedit would tip over...If you are looking for moretips or got questions...I would suggest checkingout cakecentral.comIts a great site that is fullof cake decorators that are willing to answerquestions...you have to sign up to ask questionsin the forums and see members photos...BUT itsfree and only takes a bit... - answered by: SaMi
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Question: #6: Williams-Sonoma?
WHERE IN ST. LOUIS,MO CAN I BUY W.S. CAKE MIX AS MENTIONED IN GOOD HOUSE- KEEPING MAGAZINE?
- asked by E N-IDIDIT
At a williams sonoma store, or try looking uptheir website, you could probably buy it online. - answered by: Sway 26
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Question: #7: Does anyone have the Madeira-Mushroom stuffed beef tenderloin recipe from williams and sonoma?
I m looking for a recipe in the williams andsonoma cokbook steaks and chops called "Roast beeftenderloin stuffed with mushroom madeira "
- asked by tsp
STUFFED BEEF TENDERLOIN 1/4 c. butter1 med. onion,chopped1/2 c. celery, diced1/2 c. mushrooms,sliced2 c. bread crumbs1/2 tsp. salt1/8 tsp.pepper1/2 tsp. basil leaves1/8 tsp. parsleyflakes3 lbs. tenderloin roast4 slices baconMeltbutter in skillet. Saute onion, celery andmushrooms until transparent. Place bread crumbs in1 quart bowl. Mix in salt, pepper, basil andparsley. Pour in the sauteed vegetables and mixuntil blended. Make a lengthwise cut 3/4 of theway through the tenderloin. Place stuffing mixturelightly in the pocket. Close with toothpicks.Place bacon diagonally over pocket. Place meat inoblong baking dish. Bake, uncovered at 350 degreesfor 1 hour (medium rare). 8 servings. - answered by: Penney w
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Question: #8: What are the best online catalogs? Like williams-sonoma, classy home stuff (not justcooking) type catalogs?
I'm a fan of good products, dont care about theexpense. Im looking for household things, cookingthings, not necessarily clothes or anything. Justfun, nice, random things. So, what are the bestcatalogs?
- asked by Justin and Laura
I guess these are mid-rangeprice...
http://www.crateandbarrel.com/
http://www.pier1.com/
http://www.potterybarn.com/
http://www.ethanallen.com/
http://www.ikea.com
http://www.bedbathandbeyond.com/
http://www.bombaycompany.com/ - answered by: heather
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Question: #9: What happens at a "Williams Sonoma" Cooking Class?
Is this something worth paying $45 dollars for? Do we actually get to take part in the cookingprocess or just watch someone else cook it?Thanks!
- asked by Blond&Tall
Although there are different practices indifferent Williams-Sonoma stores and in differentregions, in my experience, the classes for whichone would pay generally involve comfortableseating and guaranteed, substantial tastings ofthe dishes being prepared by the instructor. Theclasses are also usually organized by theinstructor, so the amount of student participationwould be up to him or her. Call your local storeand ask in advance of paying for your ticket whatwill be involved in the class in which you areinterested.Many stores also offer "technique"classes which are free of charge, standing roomonly, and also involve small samples of what'sbeing cooked. If you're unsure about paying,attend some of the free classes and get to knowthe instructors! - answered by: Jim D
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Question: #10: Who manufactures Williams Sonoma Home furniture?
I love the furniture in the WSH catalog but can't really afford it. I know that i could find it inNorth Carolina...at a discount...if i just knewwhich company actually made the furniture for WSH(specifically the Baxter Dining Chair). Knowinglypaying the retail mark up just irks me.
- asked by LC
Williams Sonoma imports furnture and so they havemany manufacturers...as for the Baxter chair, it'spossible it's designed and manufactured byHillsdaleFurniture
http://www.hillsdalefurniture.com/ - answered by: The ReDesign Diva
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