Stoneware is meant for cooking!

From time to time we will add new recipes to this list giving you helpful ideas on how you can enjoy your stoneware pottery.

Apple Baker

1 Cored Baking Apple: Honeycrisp, Granny Smith, Crispin, Mutsu

2 tbs brown sugar

1 tsp flour

1 tsp butter

1 tbs chopped pecans (opt)

Pinch cinnamon

2 tsp water or apple juice

Place cored apple in the apple baker.  Mix dry ingredients together in a bowl then place on top and in the cored apple.  Pour the water into the bottom of the dish.  Bake at 350 for 20-35 minutes depending on size of apple or microwave for 3-4 minutes.  Serve hot with ice cream.

Bread Baker

Using frozen dinner rolls

Spray bread baker with EVOO including the outside handles as a precaution.

Line bottom with three or four rolls

Add a second layer

Top with two or three

Let rise according to package directions and bake according to directions on package.

Variations

In between layers add garlic, Parmesan cheese, diced roasted tomatoes (or a marinara sauce and Italian cheese) Or Between layers add brown sugar, melted butter, pecans, and sprinkle with Jell-O butterscotch pudding

 You can also use the bread baker with any bread mix I.e.: cranberry orange bread from Trader Joes.

If you make homemade bread the bread baker uses 3/4 of a loaf of a general bread recipe.  But you may have to practice to find out if it takes more or less.

Deep Dish Server

1 Can large biscuits

1/4 cup parmesan cheese

garlic powder to desired strength

1 tbs butter

Pre-heat oven to 350 degrees. Spray deep dish server with EVOO. Place cheese and garlic in plastic bag large enough to hold all the biscuits. Cut the biscuits into quarters and out into bag. Shake bag. Place covered biscuits into, layering the pieces two deep. Bake for 20-30 minutes until golden brown.

Lemon Meringue Pie

1 cup white sugar

2 tbl flour

3 tbl cornstarch

1/4 tsp. salt

1 1/2 cup water

2 Lemons, juiced and zested

2 tbl butter

4 egg yolks beaten

1 9 inch pie crust, baked

4 egg whites

6 tbl white sugar

Preheat oven to 350 degrees

Lemon Filling: In a medium saucepan, whisk together sugar, flour, cornstarch and salt. Stir in water, lemon juice and lemon zest. Cook over medium heat, stirring frequently, until mixture comes to a boil. Stir in butter. Using your FFP Egg Separator,  separated egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Pour filling into baked pasty shell.

Meringue: In a large glass or metal bowl whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.

Bake in preheated oven for 10 minutes, or until meringue is golden brown.

Toasty Crackers

In a bag, add 1 sleeve Crackers, spray with Olive Oil (2 tbsp), add     1 package dry Ranch Dressing.  Shake. Line crackers in tray & bake at 400 degrees for 10 minutes.

You can make a variety of different tastes by varying the dressing type.

Caution: Tray will be hot!