Abstract: A pie crust protector pan for baking pies includes a pan bottom, and an outer lip having a generally parallel orientation, an outwardly sloped wall interposed between the pan bottom and the outer lip, and a malleable crust protector capable of folding across the top of both of the outer lip and the pie crust. A pie crust protector can also include a plurality of marking strips capable of imparting an impression on the surface of the pie.

Abstract: An assembly for forming multiple individual compound desserts in a predetermined dome shape including a base tray having a plurality of recessed cavities to form a base for said compound dessert. A rack and a plurality of dome shaped bowl assemblies secured in a fixed position to said rack. Each bowl assembly is formed with a closed semi-spherical end and an open end forming a cavity, and a cover member which is mounted over said open end, the cover member having an inner bowl extending therefrom which extends into the cavity.

Abstract: A Method and Integrated system for brewing and dispensing beverages that must be brewed hot but are dispensed cold, such as coffee, tea and the like, is disclosed. The system comprises a dual purpose brewer adapted to both brew a hot concentrate and accept chilled water for cooling and dilution. The system allows for a hot beverage to be brewed directly into a containing vessel at room temperature. A hot brew concentrate at a temperature of approximately 180 degrees Fahrenheit is effectively lowered to 70 to 90 degrees during the brew stage. The vessel may next be immediately sealed, purged of oxygen, then provided to a standard manifold feeding multi-tap dispensing system. Subject invention eliminates any oxidation and exposure to the elements that would occur if the hot brewed beverage were allowed to be cooled and stored in an open container.

Abstract: Apparatus for shipping and preparing baked food products includes a receptacle containing the food product, a baking shield upstanding above the receptacle, and a shipping carton. To prepare for shipping, the baking shield is placed at the bottom of the receptacle and is configured for a nesting fit. The baking shield may have either a frustoconical sidewall or a concave trough-like sidewall.

Abstract: This invention introduces a container in the form of a mug with a lid or in the form of an enclosed vessel of any size and shape for tea steeping wherein the dried tea leaves are extracted with hot water neither in contact with oxygen in the free air nor in contact with oxygen in a pocket of free air in order to maximize the preservation of the antioxidants in the aqueous tea extract to be used as a health-promoting beverage. In accordance with a special aspect of the invention, a standard method of using the novel anaerobic tea mug for preparation of tea extract to be consumed in humans and in dogs for the purpose of disease prevention is described.

Abstract: The present invention is a device facilitating both rapid and efficient assembly of handmade pizzas. The invention consists of a ring placed within a pan over a pizza shell thereby restricting toppings to the central region of a pizza. In one embodiment, the circular ring has a solid structure. In preferred embodiments, the circular ring is hollowed thereby reducing weight and facilitating space efficient stacking of two or more rings. Exemplary sectional structures include square, rectangle, trapezoid, and trapezoid-like shapes. In yet other embodiments, one or more grips are provided facilitating placement and removal of ring from pan.

Abstract: A device to prevent over-browning of the rim of a pie crust during baking comprise a flat ring of heat deflecting material to overlie the rim portion of the pie crust and a depending flange at its outer edge to position the device.

Abstract: A new pie crust protection device ring for preventing peripheral edges of a pie crust from burning. The inventive device includes a circular cover of an aluminum material dimensioned for covering an open top of a pie pan. A peripheral retaining edge is dimensioned for engaging a peripheral edge of the pie pan over the circular cover. The peripheral retaining edge has an opening therein to facilitate placement on the peripheral edge of the pie pan.

Abstract: The pastry shield has a upper flange dimensioned to overlap the periphery of the pastry or pie being baked. The flange reflects heat away from the easily burned portions of the pastry. Further, the pastry shield can have cooling fins attached or integral therewith. These fins help pull heat in the shield away from the pastry. The fins also help after baking when the pastry is cooled. The pastry's pan can be set on top of the shield and the heat in the pastry and pan will tend to drain into the shield and be dissipated through the fins.

Abstract: A pie crust baking shield for protecting the outer edge portion of pie crust while a pie is being baked. The device may be provided either pre-formed into a ring with unconnected ends or straight for packaging purposes. Both embodiments are flexibly deformable to fit around a range of pie crust diameters and include an upright continuous flange portion and a plurality of side by side generally horizontal flange segments extending orthogonally from the upright flange portion. The free ends of the shield are releasibly connectable in overlapping fashion against one another to define a plurality of preselected pie diameters. In use, the horizontal flange segments are supported atop the pie crust edge to define a continuous shield thereover which prevents burning the edge of the pie during baking.

Abstract: An edible, hand held food product that may be used as a container for ice cream and other frozen confections is formed from a shell of baked cookie dough. Unlike traditional wafer ice cream cones, the thickness of the wall of the ice cream cone of the present invention is at least approximately 1/8" thick. The cookie dough that is used to produce the ice cream cone of the present invention is normal cookie batter comprised of a liquid, eggs, shortening, flour, sugar, and dry flavoring ingredients, with a reduced amount of leavening agent (i.e. baking powder, baking soda or cream or tartar). The leavening agent is approximately 10-60% by volume of the amount of leavening agent used in normal cookie dough recipes.

Abstract: A culinary template for use with a pan and a culinary substrate. The culinary template has a collar having a contact portion which defines a first plane. A wall extends down from the collar. The wall has a substrate indenting edge, which defines a second plane. The wall has a length from the first plane to the second plane less than the depth of the pan. The wall has a length from the first plane to the second plane sufficient to indent the culinary substrate upon disposition of the contact portion of the collar on the brim of the pan.

Abstract: A pie crust shaper for a bottom pie crust comprising a flat, integrally formed open bottom section having a central area from which a plurality of radial spokes extend outwardly to a concentric circumferential band. Around the circumferential band are rotatably fastened a plurality of flat, substantially A-shaped flaps. The pie crust shaper is provided with a plurality of punched out pricking elements where it contacts a pie crust, as well as a central ring for purposes of handling the pie crust shaper. The device can be formed of metal, or of other materials such as plastic which are transparent to microwave radiation.

Abstract: A protective shield for pie crust is provided in the form of four flexible arcuate segments which slip over the edge of a pie tin to prevent the edge of the crust from becoming too brown. The arcuate segments are sufficiently flexible so that a given set can be used on pies of various diameters.

Abstract: A pie plate which has a lip which extends as a flap that is folded down on the outside of the pie plate and can be lifted to retain the juices from a pie cooking therein.

Abstract: A pie crust lip protector device composed of a heat reflecting material for protecting the lip of the crust of a pie from burning during baking. The lip protector device is composed of a flat ring member formed with a circular recess for fitting over the lip of the crust of a pie that rests on the circular rim of a pie plate.