- Food and Cooking
Cool Touch Oven Rack Guards -Why I No Longer Get Burns From My Oven
I use my oven almost everyday and I was always getting burns from the racks when I'd reach in to check how my latest culinary creation was coming. A smart friend of mine got tired of my whining about my latest third degree burn (ok, they're not always that bad) and she set out to do something about it.
ENTER COOL TOUCH OVEN RACK GUARDS
And, boy, do I love her for this perfect Christmas stocking stuffer for me! These oven rack guards are made of a very thick cloth, a cloth that was first used for firefighters. Just use the sturdy snaps around your oven's racks, and they'll protect your hands and wrists from searing burns. I also like that these protectors are white so it's quite easy to see where your arms will be protected against the hot steel rack.
The Cool Touch Oven Rack Guards are durable up to 500 degrees. I leave mine in the oven all the time and only pull them out when I'm broiling something or using the self cleaning mode on the oven. They've suffered spills over the year - I just toss them right in the washer and tumble dry on low. They come out perfectly clean and ready to protect my arms and hands from burns.
Note: these oven rack guards are not meant to be used to pull out the racks like some others on the market. Those types of oven guards have horrible reviews so I haven't tried them.
I do suggest that you wash these oven guards before the first use as they do seem to have an odor at first.
These oven guards would make great gifts for senior citizens also. To see more great gifts for senior citizens, please come visit my new website: GoodGiftsForSeniorCitizens.com.
Oven mitts are a great Christmas stocking stuffer for anyone who spends time in the kitchen - burns hurt and the resulting blisters can last for days. Try washing dishes with a few burns on your hands - ouch!
I have a set of the silicon pot holders reserved for use with my wood stove also. They protect me from burns when adding more firewood or even opening the front door of the stove - it gets pretty hot.
The Ove Glove is the perfect oven mitt. You'll get two separate boxes with 1 glove each - works for left or right hand. Keep one and give one away as a Christmas stocking stuffer!
I love these silicone kitchen mitts, but my friends find them cumbersome. They've worked for me for 4 years though. Love 'em.
These silicone pot holders can double as table protectors for hot dishes or put them under cutting boards to keep them from slipping around.
A BONUS FOR MY READERS
MY DELICIOUS MONDEL BREAD RECIPE
Mondel bread is one of my favorite things to bake, mostly because it was my Mom and Dad's favorite cookie. It's turned into a family favorite over many generations.
Mondel bread is a double baked Jewish cookie, not unlike biscotti, only better! Mondel in yiddish means 'almond' so, if you love a lightly sweetened cookie with almonds, you'll love this. These cookies are finished with a shake in a cinnamon/sugar mixture and are just the best thing ever to serve with a cold glass of milk or a hot cup of coffee. They're perfect for dipping!
Mondel bread, being baked twice, are quite dry and last forever - that's if you can hide them before the last one is gone.
So, grab your new oven guards, your silicon oven mitts and let's get baking.
- Prep time: 10 min
- Cook time: 35 min
- Ready in: 45 min
- Yields: Makes around 4 dozen cookies
- 1 C vegetable oil
- 1 C sugar
- 2 eggs
- 1 t vanilla
- 1 t baking powder
- 4 C flour
- pinch of salt
- 1 and 1/2 C chopped almonds
- 1/2 c sugar mixed with 1 t cinnamon or more to taste (in a ziplock bag)
- 1. Preheat oven to 350F.
- 2. Cream oil, sugar and eggs in a mixer. Add vanilla.
- 3. Mix flour, baking powder and salt in a separate bowl.
- 4. Slowly add the dry ingredients to the wet, alternating with adding in almonds.
- Mondel bread dough should be just slightly sticky and should pull away from the sides of your mixing bowl. Depending on the weather, you might need to add a bit more or a bit less of the flour mixture (no need to add more baking powder even if you have to add more flour).
- 5. Once mixed, divide dough into thirds and make long logs out of each section - each log should be almost the length of your jelly roll pan and around 2-2.5" wide. You'll want to make sure to use a jelly roll pan as it has sides (you'll eventually be flipping these cookies around). Leave about an inch between logs on the pan.
- 6. Flatten each log slightly to about 1/2 inch in thickness. Make sure all 3 logs are about the same height so the cookies will bake evenly.
- 7. Bake for 20-25 minutes. The tops should just be browning.
- 8. Take pan out of oven and cut logs diagonally into 1" wide pieces - these are the individual cookies. Flip pieces on their sides. Place pan back in oven for another 15-20 minutes, turning cookies halfway through. Cookies should be lightly browned.
- 9. Take cookies out of oven and place a few in the bag with the cinnamon and sugar. Shake well and remove cookies to drying rack. Enjoy!