Still Growing Like a Wheat - My Corning Ware P-Series Mystery Wheat Collection (part 2)

I originally posted about this pattern a year ago, March 4th, 2014 to be exact, when I first came across this weird pattern.  I still know absolutely nothing about it except that it is pre-1972, because of the P-series numbers on the bottoms of the dishes.

I started out with a 1 3/4 quart Saucepan and a Roaster (P-1 3/4-B & P-21-B).  Then, thanks to a friend on FaceBoook, I was able to add a 1 quart (P-1-B) to my collection of this unusual pattern.  I posted a "My Collection" article in April of last year, hoping that some information might surface.  It took awhile, but in September, Francisco sent some photos, via email of his P-41-B Petite dishes.

Up until about December, that was the only other piece I knew of.... Then, someone in one of the Corning Ware Facebook groups posted a picture of a most fortuitous thrift store find..... A 10 inch skillet (P-10-B) in this pattern.  Since that day, I have been on the hunt for one....   I was finally rewarded and my collection grew by another piece (actually 3 pieces).

My collection of this mysterious pattern is, to my current knowledge, finally complete.... Or rather, it is complete until the next previously unknown piece comes to light.

UPDATE:   Which, as of August 2016, it has.  It is now known that a P-80-EP Electromatic Percolator (Smart Phone Photo Below)  was produced as well.  This 10 cup percolator model was released in 1966 with the advent of the Platinum Filigree Gift line, thus, we can now narrow the production dated for this pattern down to somewhere between 1966-1972.

The current count of pieces produced in this pattern is 6 so far.  They include, but are not limited to... (because there may be more as yet undiscovered pieces)

The 2 saucepans....

1 quart (P-1-B)

1 3/4 quart (P-1 3/4-B) - this piece may have been available as a Party Buffet set  (P-20)

10 inch Skillet (P-10-B)

13 inch Roaster (P-21)

12 oz Petite Dishes (P-41)

Newest addition to the line-up (08/2016) - P-80-EP Electromatic Percolator (10 cup)

To this day, the pattern name is unknown...   Green Wheat, Avocado Wheat, Wheat Sheaf, Harvest Wheat, Gold Wheat, Wheat Floral... All these names are still being thrown around, and any combination of them are used on eBay, but no one seems to have seen an original box (upon which the official name would be printed)  So for now, it remains the "pattern of many names".

As of 07-28-2022, the name of this pattern has been revealed as "Avocado Wheat" available exclusively to Atlantic Richland Company card holders (ARCO gas) around 1970.

Where is your Corning Ware??
~~

Guacamole on the Half Shell? - My P-Series Shell Oil Avocado Medallion Collection

In late 1970 or early 1971 (it is not known for sure which date is correct) the Shell Oil Company's Credit Card Division began offering a special pattern of Corning Ware to it's card carrying customers.  The "Macrame" pattern, as it has become known, was available in either Avocado Green or Cornflower Blue until 1974.  Thus, the pieces available span the P-series as well as the A-series cut over in 1972.  This brings on a few problems when trying to determine exactly WHAT pieces were made.

Personally, I have a deep seated love for the P-series era of Corning Ware anyway, so I only collect pre-1972 pieces. It helps that the Petite pans, Pie Plate, Roaster and Loaf pan retained their P-series designation, even during the A-series era, post 1972.   Thus, there are technically MORE P-series pieces than there are A-series ones.

Thus far, I have been able to find the following pieces in Green Macrame......

This includes the P-2 1/2-B, the P-9-B, the P-41 Petite Pans, the P-332 Roaster, the P-315 Loaf Pan as well as the P-81 and P-82 Menu-ettes.  Sadly, I know the P-83 out there as well, cause I sold one 3 years ago on Ebay. (I can be SUCH an idiot sometimes!)

As far as the infamous 2 books are concerned... Neither mentions the Menu-ettes at ALL.  The P-309 Pie plate (I know for a fact it exists in blue) isn't mentioned either.

However, Kyle lists a P-1.5/A-1.5, a P-10/A-10 skillet, an A-84 (4 quart), though he states that it's a 5 quart.  Which means he's talking about the P-34.  (Very confusing, I know) He also mentions the P-43 Petite pan, but doesn't mention the P-41s which are in my photo above.  I would have thought it might be a typographical error in the book, but I have seen a photo of a P-43 petite on the corellecorner.com web site.  Randy & Debbie mention the roaster and the loaf pan, along with 2 covered saucepans, but not the sizes, as well as a skillet and a petite pan (instead of both sizes). 

The basic point, is that I don't think anyone knows for sure which pieces were actually made in this pattern.... I don't think they made the large roasters (P-21 & P-76) but you never know...   As I stated, neither of the books mentions the Menu-ette set or the pie plate, so your guess is as good as mine.

As far as the A-series pieces go, I know that production included an A-1 1/2-B as well as an A-8 skillet (I have them for sale on Etsy right now.)

Where is your Corningware??
~~

South of the Border With Corning Ware - Tres Leches Cake

My youngest brother's Birthday is on Sunday and this is the cake he has been requesting every year for the last 3 years....

I will admit, that I have never baked a Tres Leches cake in Corning Ware before, but I was looking for a way to streamline the process a little and reduce the amount of dishes that were required.  The only real difference, is that the cake took about 5 minutes longer to bake.  Other than that, it worked out perfectly.  I will be doing it this way from now on!

One thing I cannot stress enough is that this cake should always be assembled on a plate with a rim.  The Stabilized Whipped Cream (whipped cream with gelatin) is capable of absorbing some of the moisture from the milk soaked cake, but may not be able to contain it all.  If the cake becomes too warm it is possible that the milks it has been soaked in will begin to weep out from underneath the Whipped Cream.   Better to play it safe than have a mess all over your table.

Please note, that I did not attempt this cake in the 8 inch Round Cake dish (P-321).  There was a very good reason for this.   This particular Tres Leches Cake does not respond well to the radial cutting that is required for slicing a round cake and when if comes to batter volume, an 8 inch square is equivalent to a 9 inch round, not an 8 inch round, so technically, the P-321 Round pdish is too small.    Besides, it's Hip to Be Square. (and the square pans are significantly easier to find)

Tres Leches Cake

For the Cake....
Parchment, Butter & Flour, for cake pans
7 large Eggs, separated
2 cups AP Flour
2 tsp Baking Powder
1 tsp Salt
1 cup Granulated Sugar
1 tsp Vanilla Extract 
3/4 cup Whole Milk

For the "Milks".... 
14 oz net wt (1 can) Sweetened Condensed Milk
12 oz (1 can) Evaporated Milk
1 cup Heavy Cream

For the "Frosting".....
3 cups Heavy Cream
2 TB Confectioners' Sugar
2 tsp Gelatin (1 pkg or Knox Gelatin)
2 TB Water

2 Corning Ware Square 8 inch Cake Pans (P-322)
1 French White 4 oz Ramekin or Centura Custard cup
1 Corning Ware Petite pan (P-41 or P-43)
1 Pyrex 4 cup Measuring Pitcher
optional - Pyrex Mixing Bowls

Cut 2 pieces or parchment to fit in the bottoms of the P-322 square 8 inch cake dishes. (they do not need to cover the entire bottom of the pan.)

Butter the Parchment pieces and place them in the bottom of the dishes, butter side down...  

Then butter (or oil) the entire inside of the cake dishes along with the parchment, and sprinkle lightly with flour, then set aside.

In a small bowl, combine Flour, Baking Powder, and Salt with a whisk, then set that aside as well. 

Place Sugar, Vanilla Extract and Egg Yolks in the bowl of an electric mixer with a whisk attachment. 

Whisk on medium speed until pale and fluffy. 

Turn the mixer low and slowly add 1/4 cup of the Milk. 

Follow this with half of the Flour mixture. 

Another 1/4 cup of the Milk, then the remaining Flour mixture. 

Finally, add the remaining Milk, turn the mixer to medium speed and beat for 2 minutes.

Meanwhile, place Egg Whites in a bowl and beat them until they hold firm peaks. 

Add 1/3 of the beaten Egg whites to the batter and stir to lighten it.

Fold the lightened batter into the remaining Egg Whites. 

Divide the resulting batter between the 2 cake dishes (P-322). 

Bake for 35 minutes until golden and a toothpick inserted in the center comes out clean. 

Mixing the Milks and Soaking the Cake.....
While the cakes are baking, whisk 1 cup Heavy Cream with the Sweetened Condensed Milk and the Evaporated Milk, together in a Pyrex 4 cup pitcher (this will make it easier to pour over the cakes) 

When the cakes are done baking, remove them from the oven and immediately poke holes all over the surface of the hot cakes with a fork.

Begin pouring the milk mixture over the cakes, VERY SLOWLY, to allow it to be absorbed.  (this must be done while the cakes are still hot from the oven, or they will not absorb all the liquid) 

Once the "milks" have been absorbed (for the most part), cover the cakes with plastic wrap and move them to the refrigerator for at least 4 hours, but preferably over night.

Make the Stabilized Whipped Cream....  (This is important, if the cake begins to "weep" milk, the gelatin in the whipped cream will help absorb it)

Bloom the gelatin in a small French White 4 oz Ramekin or Centura Custard cup for 5 minutes.

Place water in a P-41 or P-43 Petite pan and set over medium flame with the French White Ramekin or Centura Custard cup sitting in the water to warm the gelatin until it dissolves, then remove the Petite Pan (P-41 or P-43) from the flame but leave the Custard Cup/French White Ramekin sitting in the warm water to keep the gelatin from setting. 

In a large bowl, combine 3 cups of Heavy Cream and confectioners' sugar.

Beat the Cream (in an ice bath) until it holds firm peaks. 

Set any electric mixer aside and opt for a hand whisk for this next part.......

Whisk in the warm gelatin.  (Whisk quickly and thoroughly to be sure the gelatin is fully dispersed or you will end up with lumps)

Remove the soaked cakes from the refrigerator.

Select a rimmed dish for assembly. (I know it's not Corning Ware, but I they didn't make a dish that would work for this)

Place the first layer down and cover with 1/2 -3/4 cup of the whipped cream.

Lay down the second layer and frost with the most of the remaining whipped cream.  (reserve about 3/4 cup for piping decorations)

Place any reserved whipped cream in a pastry bag and pipe some simple decorations. (You can also sprinkle with Coconut if you like - Do not decorate with Pineapple until right before serving, the bromelain in the pineapple will break down the gelatin and you will have a soupy top)

Now cover the cake and chill for at least 4 hours....  Keep chilled until ready to serve.....   ('40' candles are completely optional)

 mmmmmmmmmmmmmmmmmm!

Where is your Corning Ware??
~~