Mine was always the chocolate batons for making pain au chocolat
I bake bread at least once a week, so I have found their plastic bread bags to be really useful in keeping bread from going stale. I reuse a few times. Not sure if you do as much bread, so maybe not helpful.
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If they carry the shortcake baskets pan, is that close enough shape to the Charlotte pan, smaller?
Similar shape, but I was thinking more like a 6- or 8-inch size, for a smaller “big” cake.
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Write them a letter. NWare is a small business, and maybe they will someday hear the cry for more 6-7” fancy pans. I would be all in…
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I thought this one was a 9- or 10-inch, turns out it’s 8 inches, so there’s that.
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Whole wheat pumpkin (squash) muffins. I used an amalgamation of SBA’s and Lovely Little Kitchen’s recipes (the latter also based on Sally’s). I went with the lower amount of sugars, roasted squash in lieu of pumpkin, omitted the milk, used cinnamon-cloves-nutmeg for the spice, and subbed boiled cider for the vanilla. I added a few Tablespoons of raw sunflower seeds to batter, and gave the muffin tops more seeds and a very light sprinkling of cinnamon sugar.
Very nice muffins. Will make again just the same.
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Oh my, delish!
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Thank you! I missed that somehow. Will give it a listen.
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I want to make some skillet cornbread like my grandmother used to make. Unfortunately, I never watched the prep. I don’t recall that it had any sugar in it - it was nothing like a cupcake/like corn muffin. So I’ll just have to read myself into a frenzy. I don’t think it had any flour, either.
Then there are my grandfather’s drop biscuits but that another project, along with finding mayhaw jelly for them.
there was buttermilk, i presume?
Googled – sounds really good!
While you research those, I’ll link the two I’ve most made / eaten – the Joy of Cooking drop biscuits (requires cutting the butter in – my college roommate first made these for me as a late night treat, and it became a thing) and the even easier ATK melted butter + buttermilk drop biscuits (which replaced the prior recipe when I came across them, because melting butter >>> cutting in butter).
I haven’t tried the King Arthur cream / no butter biscuits because I rarely have cream sitting around, but I’m sure they’re excellent if you do, so I’ll leave them here as well.
And now I want biscuits.
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filo triangles filled with sauteed beet greens, zucchini, and arugula, as well as some egg, cream cheese, green onion, parsley, and dill. I wanted to use the rest of my filo that I thawed on Sunday.
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Always.
There was always a carton of buttermilk in the fridge.
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My grandmother made her own. She had a mayhaw bush in the backyard.
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Thank you!!!
I never saw granddaddy use a pastry cutter (I have one, just in case 
) - just a spoon and a wooden bowl.
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As a complete non-baker, I cannot endorse the cream biscuits strongly enough. Even I can’t mess them up. And they are very scalable: my normal batch is two. Come to think of it, I am overdue to make these.
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This Pioneer Woman skillet cornbread recipe might be a starting point, although it does have flour.
And this recipe from an older community cookbook (The Memphis Cookbook) is almost all corn meal
Buttermilk Cornbread
From Memphis Cookbook, page 150
Makes 6 muffins
Preheat oven to 475 degrees F. Grease muffin or mini-loaf pan, or prepare hot skillet/muffin pan and grease.
1 cup yellow corn meal
1 heaping T. flour
1 teaspoon baking powder
½ tsp. soda
1/2 teaspoon salt
1 egg
1 cup buttermilk
1 T. oil (or melted grease)
In a medium bowl, mix corn meal, flour, sugar, baking powder, baking soda and salt . Add egg, buttermilmilk and beat until smooth. Add oil and blend well. Pour into very hot greased skillet or 6 muffins. Fill greased muffin cups (don’t use paper liners). Bake at 475 degrees, 15-20 minutes for muffins. (20-30 minutes for skillet).
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