A Baker's Dozen - My P-Series Cornflower Collection (Part 3)

It's time for the bake ware portion of my collection...  There is a lot of it because it's what I like to do best.

The P-315 Bread Pan and the P-332 (2 quart) Baker. (Though this could be considered a small roasting pan as well)  Sadly, the plastic lid on the bread pan is the victim of age...  and being kept in the box for a very long time... 

Then there are my baking "sheets" the P-35-B broil and bake trays (Shown in both the original and modified design)   I only have these 2, but I would like to have a couple more.  I would also like more than one of the P-35-M cradles... 

Then, the Pièce de résistance of my Corning Ware bake ware collection... the P-321 and P-322 Cakes Pans and P-309 Pie plates.

I know it looks like "hoarding", but I assure you it's not.  I discovered a while back that it breaks the fundamental laws of the universe when a German's Chocolate Cake has anything less than 3 layers; thus, three P-321s were an absolute necessity to ensure the Cosmos remains intact.  Besides, this family LOVES German's Chocolate Cake.  I would like to have another P-322 "Utility" pan (Square Cake/Brownie Pan), but it is not as much of a necessity as the round ones were.  I can still make Blondies and Brownies at the same time... So it's ALL kinds of good.

Where is your CorningWare??
~~

Baking Bogus Baklava - Mocklava

Have you always wanted to make Baklava?  You know, that quintessential Greek confection of lemon and honey soaked deliciousness.  Yes, it's true that filo dough can be a pain to work with, especially if you are not use to working with it.  It dries out fairly quickly, it rips and tears if you look at it funny and you need a lot of counter space to lay it all out, next to the pan....  Well I have a solution for you.

True, it will not be exactly the same, but it's pretty darned close.  At least it's close to the versions I have had with shredded filo on the top, instead of more layers of dough.

Be forewarned, this recipe is overflowing with Corningware pieces.  If am not cooking in it, I am mixing stuff up in it, or storing stuff in it.  I think this recipe uses pieces from almost every decade.  An 8-inch Utility pan from the 50s, Saucemaker from the late 60's, and Grab-its from the 70s & 80s. 

Mocklava

Syrup:
1/2 cup Granulated Sugar
1/4 cup Honey
1/2 cup Hot Water
3 TB Lemon Juice
1 tsp Lemon Zest, grated
1/4 tsp Salt
Corningware's 1 qt SauceMaker (P-55-B) or 2 1/2 cup Saucepan with spout (P-89-B)

Filling:
1 cup Walnuts, finely chopped
2 TB Granulated Sugar
1/2 tsp Cinnamon
Grab-it Bowl (P-150-B)
Grab-it Plastic Lid (P-150-CPC)

Assembly:
1 cup Almond Milk (or Whole Milk)
6 large Shredded Wheat Biscuits
8 TB Unsalted Butter, melted and cooled
Grab-It Bowl (P-150-B)
Utility Pan (P-322)

Make the syrup by combining Sugar, Honey, Hot water, Lemon Juice, Zest and Salt in the Corningware SauceMaker (P-55-B).

Bring to a boil for 10 minutes.

Remove from heat and let cool slightly, (about 5 minutes)

Cover the syrup and refrigerate until needed.

Mix the filling by placing finely chopped Walnuts with Granulated Sugar and Cinnamon in a Grab-It bowl (P-150-B).

Place the plastic lid on top (P-150-CPC) and shake well, to combine the ingredients.

Set this aside while you prepare for assembly.

Preheat the oven to 350F degrees and grab a couple packages of Shredded Wheat.

Place Almond Milk (or Whole Milk) in a second Grab-It bowl (P-150-B).

Dip the Shredded Wheat biscuits, one at a time, into the Almond milk, turning to moisten both sides.

Allow the excess to drain back into the bowl.

Set each biscuit on Paper towels to drain completely.

Using kitchen shears, cut through the side seams and divide the biscuits in half.

Place the "bottom" half of each biscuit in an 8-inch Utility Pan (P-322).

Drizzle with 4 TB of the melted butter.

Sprinkle with the Walnut Filling.

Top with the remaining Shredded Wheat halves.

Drizzle with the remaining melted Butter.

Lay a piece of waxed paper over the buttered Shredded Wheat, and press down lightly.

Remove waxed paper and bake for 35-40 minutes.

Until golden brown......

Remove from the oven and drizzle with the refrigerated Lemon Syrup.

Allow to cool completely before consuming with delight.

Mmmmmmm! 

Where is your Corningware??
~~

Cast Iron Gets Cast Aside - Pineapple Upside-Down Cake

The most incredible thing about Vintage CorningWare is it's ability to withstand temperature changes without shattering.

Thus you can use it on the stove.  Which just happens to be just as advantageous in the modern kitchen as it was in your mom's/grandmother's.  You see, the modern kitchen may be equipped with one of these......

A "glass" cook top.  In this case, a Vitro-Ceram/Pyro-Ceram/Ceramic Glass cook top. (basically it's the same material as Vintage CorningWare was made of) The problem with these cook tops is that the bottom of your pan needs to make 100% contact with the surface.  This is a problem for a lot of cast iron as even enameled versions can have a raised ring on the bottom.

This ring prevents the bottom of the pan from touching the stove top.  OK, except for the actual ring itself.  Thus, cast iron, for the most part, is unusable on these types of stoves.  Which is a bummer, cause I LOVE Pineapple Upside-Down Cake.

Historically this particular cake is made in a cast iron skillet.  Well, that isn't happening anytime soon, or at least not until I have access to a gas stove again.  This is where Vintage CorningWare comes in.  Not only does it have a flat bottom, thus making full contact with your glass cook top, but it's properties are very similar to enameled cast iron in many respects.  (the flat bottom is how you tell Vintage CorningWare from the current stoneware facsimiles).

It is a little slow to heat up, but once it does, it holds the heat very well.  Just like cast iron.  The surface is as smooth as, well, glass.  This gives it the same "Non-Sticking" qualities as the enamel used on cast iron.  And since you can use it on the stove (Vintage CorningWare ONLY) the preparation method for Pineapple Upside-Down cake is exactly the same as it would be in a cast iron skillet. 

Now I was all happy about using my Cake pan...(P-321)

But upon closer inspection, I realized that it was going to be a little bit too small (it's only 8 inch)  So I had to opt for my 8 inch square utility pan instead. (P-322)

It's true, an 8 inch square (8 cups) holds more batter than an 8 inch round (6 cups).  Two cups of batter is a significant difference.  (Though this recipe works fine in a conventional 9 inch cake pan)

With that conundrum solved it's time to hit the stove....  Don't worry, the bottom of the pan says it all.

See?  For "Range and Microwave". Obviously this pan was made at some point in the 1970's after microwaves hit the market.   So grab the butter and let's get this cake a goin'.  OH, but before we do.  If you are going to use a conventional cake pan (not a cast iron skillet) preheat the oven to 350 F (175 C) and bake 45-50 minutes instead.

Pineapple Upside-Down Cake

1/4 cup (4 TB) Unsalted Butter
1/2 cup (3.5 oz) (100 g) Brown Sugar
4 Pineapple Rings
Maraschino Cherries or Pecans
1/3 cup (5 1/2 TB) Unsalted Butter
3/4 cup (5.25 oz) (150 g) Brown Sugar
1 Large Egg
1 tsp Vanilla Extract
1 1/4 cups (5.5 oz) (155 g) AP Flour
1 1/2 tsp Baking Powder
1/4 tsp Kosher Salt
1/2 cup (4 oz) (118 ml) Pineapple Juice
Water (in case there isn't quite enough Pineapple juice)

Melt the Butter in an 8 inch CorningWare utility dish (8x8x2 inch square) over medium flame. (Yep, on the stove)

Sprinkle 1/2 cup (3.5 oz) (100g) Brown sugar over the melted butter.

Drain the pineapple slices (reserving the juice) and arrange the rings on top of the brown sugar.

Place a Maraschino Cherry or Pecans or both in the center of each Pineapple ring. (you can hold off on the cherries until the cake is unmolded if you like, but the nuts should definitely go in the bottom of the pan)

Set the pan aside and begin preheating the oven to 325 F (165C) degrees.

In the bowl of your mixer, cream 1/3 cup (5 1/2 TB) Unsalted Butter with 3/4 cup (5.25 oz) (150 g) Brown Sugar.

Add the egg and beat until emulsified.

Whisk AP Flour, Baking Powder and salt together in a small bowl.

Add enough water to the Pineapple juice to make 1/2 cup (118 ml) though you may not need to do this.

Begin adding the Flour and Pineapple juice to the creamed Butter mixture alternating. (Juice, Flour, Juice, Flour, Juice)

Spread the batter gently over the Pineapple rings.

Bake for 55 minutes.

Let the cake stand for 5 minutes before unmolding onto a plate.

And as if that is not enough deliciousness,

I like to top it with a small dollop of unsweetened whipped cream.

Oh YEAH!!!!

Oh, so after you have unmolded your beauty....

Just run warm water into the pan....

And Voila!   Almost everything is already gone...  True, it needs a little soap and a sponge.  It IS caramel after all...  :)  But taking that fact into consideration, the clean up is pretty easy.

Look MA!  No Teflon!  I LOVE this stuff...

Where is your Corningware?
~~