Great tip - thanks!
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Smitten’s lemon yogurt anything cake, a trial run with some vintage frozen wild blueberries.
Mom has a bake sale coming up and asked me to contribute a few things. I wanted to see if the frozen blueberries I had were still usable, so i made a test loaf. The recipe calls for a lemon simple syrup as a finisher, but I added a glaze as well.
I had to work pretty hard to liberate the tiny frozen berries from all the ice they were frozen in, but I think it worked. And while I enjoyed using my Nordic Ware pan, for the bake sale I’ll just use a standard loaf pan because that will produce neater slices for sale.
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Freezer burn? No no! That’s patina…
That cake actually looks really good. And such a fancy pan!
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do folks often modify recipes for Pullman pans? Does the closed top make for denser bread or do you just adjust the amount of dough you put in the pan 'til it just fills it after oven spring (which one could only find out, presumably, by trial and error for any particular dough/pan/oven combo…)
I am drawn to the idea of perfectly square bread slices with the same quality of crust all around, but I don’t know that I want to commit to yet another bit of kit…
Honestly, sometimes it goes terribly wrong 
. Some breads rise more than you expect and you end up being unable to get the lid on. If you find recipes specifically for Pullman pans it can be a bit easier. I really love the shape.
I dont make any recipe adjustments. I let the dough rise up to 1" below the rim and put my lid on and bake it for 25 minutes. Lid off and bake for another 20 minutes. The bread isnt any denser than an ordinary loaf. This is a big bread, i will freeze half and give it to my son.They sell smaller pans. My recipe is from Midwest Made by Shauna Sever
I’ve had good luck with several of the King Arthur recipes for Pullman pans. I have the 9" pan.
The image with this recipe from the Nordicware site shows a recommended way to get good-looking slices from that Classic Fluted Loaf Pan.
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I agree it’s an attractive way to slice that loaf, but I’d think for a bake sale you’d want to be able to have more uniform slices. Using the Nordic Ware scheme, slices from the various sides will have different dimensions.
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That’s exactly right, @CaitlinM . That said, I’m grateful for @MidwesternerTT 's reminder that there is a way to slice the fluted loaf so the pieces don’t look like garbage!
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I made another batch of speka pīrāgi because I’ve been obsessed with them since trying them. I find I need 1.5x the dough and to use a tbsp of filling per dumpling. I love the simplicity of the filling, with no cooking done prior to filling.
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Blueberry Coffee Cake - a delicious no-egg simple cake. Mine was a half recipe in a buttered 8x8 pan. Cooks Country version, as paraphrased in 2019 by @ginnyhw when we were all still on CH. Very easy. I made the mistake of stirring in the blueberries, so my batter turned an unattractive blue-grey which I concealed a bit by dusting the finished cake with powder sugar.
Blueberry Coffee Cake Cooks Country
Butter a 9x13 pan and set oven to 350.
Melt 1 stick unsalted butter and mix with
1 and 1/4 cups self rising flour, (equivalent is1.25 C all-purpose flour + 2 teaspoons baking powder + 5/8 teaspoon salt)
1/2 cup milk and
1 can condensed milk. (sweetened condensed)
Spread in buttered dish…
Sprinkle 2 cups of blueberries and
1/4 cup sugar evenly over batter.
Bake at 350 for 35-45 minutes.
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Thank you for the recipe!
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Morning Glory scones with oats.
I used a Stella Parks basic scone recipe as a guide, subbing 25% white whole wheat flour and using an increased amount of brown sugar, instead of white. To the dry I added cinnamon and ground ginger. To the liquid I added honey, an egg yolk, and boiled cider.
Inclusions were currants, rolled oats, sunflower seeds, sweetened coconut flakes, chopped walnuts, and grated carrots. I would have added some diced dried apples, but for some strange reason neither grocery in my town sells dried apples. 
I was going for hybrid of a traditional oat scone, a cream scone, and a Morning Glory something-or-other - something suitable as a breakfast scone. These came out with the right flavor profile, and the texture where I wanted it: toothsome, but not as crumbly as a traditional oat scone.
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I bet a slice was good with Jif PB!
Isn’t it odd how something so common-seeming as dried apples can be tough to find? When I asked, I learned that several grocery stores here had dried apples in the fresh produce department, not displayed with other dried fruits in the grocery section. Best prices were at the local Target store where they are in the nuts/granola aisle, and I see that Walmart also carries them.
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Good advice. I checked the bulk sections with no results, but I’ll check the produce section. No big box stores where I live, but the apples are on my list for next time we put on our good shoes and go “to town”. 
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A New York Times recipe for Buttermilk Sugar Biscuits.
This is a laminated biscuit, and this particular recipe is rich with butter and sugar. I made a 1/3 recipe for 3 generous biscuits. The recipe calls for grating the butter onto a plate and freezing the flakes before proceeding with mixing the biscuits. However, since I wanted to get a jump on these in the morning, I mixed the dry and grated in cold butter in advance, chilling the mixture while we were away for a few hours, and then stuck the whole bowl in the freezer while the oven pre-heated. When the oven was hot, I added the buttermilk and formed the biscuits for baking. That worked for me.
The resulting biscuit is delicate, sweet and salty – very tasty. Will make again.
Note: I ended up rolling my biscuit a little thinner than called for, so didn’t quite get the height shown in the recipe photo. I think if you stuck to their dimensions, you would.
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Chocolate Pistachio Tiger Cake , Dorie NYT.
I substituted pistachio flour for the almond flour and it is truly delicious. Pistachio is very prominent and the chocolate is a plus. A simple ganache was the frosting. I divided the batter 2/3 and 1/3, the 1/3 being a 6” cake that I cut in half and filled with some apricot jam and a little ganache. Next time I’ll fill both cakes!
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