but you’re not whipping!
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Neither is panna cotta cooked!
I have two small Blue Cornflower dishes with lids, I broke the casserole but I still have the lid.
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I’m pretty good with spreadsheets.
(I’ll show myself out now)
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Word.
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I appreciate your Outlook on these matters 
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I use store-bought crusts too, but the ones with shortening.
I learned how to cook and bake from my parents, but Mom always used the store-bought crusts too (mostly for quiches).
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I have 3 that I got from Mom when my parents downsized homes. They’re so useful that I would never think of selling them.
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Vintage Pyrex collector here. $200 for your set isn’t that bad. Vintage Pyrex has gotten incredibly popular in the last 5-10 years and inventory is pretty scarce. Sorry, Blue Cornflower isn’t worth that much.
To bring this back to topic, I’ve tried so many different brownie recipes, and still like the ones made with Duncan Hines mix best. Pancakes is another thing. I can make decent ones, but I still think ones in a restaurant always taste better.
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Which I’m fine with, as I bought it for regular use and because I liked the pattern. I bought the set at an antique store when I managed to explode the largest bowl by straining freshly made hot chicken stock into it and then, like an idiot, putting the bowl into a cold stainless steel sink to move it out of the way while I cleaned up everything else. Kaboom! Shattered the bowl and all that lovely stock went down the drain, with some onto my kitchen floor. 
I’m completely flummoxed by Rice Krispie treats, as well as Chex party mix - they never taste right to me when I make them. However, I have mastered Jello, and of course the interesting and fun variation of Jell-O shots lol. 
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Smitten Kitchen has a recipe for a Brown Butter one.
I’ll have to give it a try - sounds delicious!
I made it once, delicious. I love her recipes.
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Me, I’m a Slacker
