Most of us keep ingredient alternatives or substitutions for those occasions we may not have enough of a certain ingredient, but another equally important list I keep is a pan substitution list that is practical.
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Can you use a cookie sheet with a rim instead of a jelly roll pan? I have always wanted to try making a pumpkin roll and see it says I need a jelly roll pan. My husband does not like pumpkin so this might be a one shot trial deal, so I don't want the expenditure. (Plus can't afford it anyway, lol.) Has anyone tried using a cookie sheet with a raised rim and how deep was the rim? I guess using a regular roasting pan would not work either. I see they sell non-stick jellyroll pans and wonder if that is a key to a successful jelly roll? Thanks to everyone one responds.
Try turning the cookie sheet upside down and use like a jelly roll pan. Should work for the one time for you to test.
I've used a cookie sheet before. I line it with parchment paper so the cake comes out easily. The cream cheese filling with win your husband over.
Yes. I just made one the other day. I made it on a cookie sheet that has a rim of 1/2". The cookie sheet was about 15 1/2" x 11. It did just fine. I didn't want to buy a jelly roll pan to make just the pumpkin roll. I put the pumpkin roll in the freezer for Thanksgiving.
I'm making brownies that call for a 10×15 jelly roll pan, but I don't have one. Can I use a 9×13 instead?
Yes, you certainly can bake brownies in a 9 X 13 pan or several other sizes of pan. Just be sure you watch the brownies carefully as they're baking since the cooking time will vary due to the difference in thickness of the brownies.
What I do is lower the baking temperature by 25 degrees and use a thin knife to test (stick the knife into the thickest point and pull it out) at at approx 15 minutes before the original cook time to see if the knife comes out clean. If there is raw dough on it, it is not done.
Can I make pumpkin bars in a 11.5 x 10 baking sheet? It's calling for a 17.5 jelly roll sheet.
Yes. You may have to increase the baking time by a couple of minutes.
Yes, it will come out thicker and require a little more Time!
You can do this but you may have some challenges.
First 11.5 x 10 going to be a smaller volume than 17.5 x whatever the other side is on the pan they wanted, so you may have more batter than the pan can hold (jelly roll pans have very low sides and you don't give the depth of the 11.5 pan so--depending on how high the sides are you don't want to have overflow.
You could always split it into two pours/baking cycles so you have thinner bars.
Use a knife to test for doneness.
Post back how it works.
This should not be an issue. I have made them in cake pans before. You will just need to watch them and they normally take between 5 to 7 minutes longer to cook.
You can substitute baking pans as long as they have sides but your pan seems small compared to the suggest jelly roll pan.
This is a suggestion from Betty Crocker site:
15" x 10" x 1" jelly-roll pan 10 cups Two, 8" x 1/3" round or square pans
You might want to think about using parchment paper if you have some on hand.
This was interesting as I generally use whatever pan I have on hand.
Different people - different opinions...
I'm making a recipe that calls for me to use a rimmed baking sheet. My problem is I don't have one. What can I use in place of the rimmed baking sheet that I don't have?
Any rimmed pan of any size can be used. Other baking pans like pie tins, cake tins, lasagna pans etc. will work. You just will have more batches of smaller sizes to serve