blue baking pans?

"Julia Altshuler" <[email hidden]> wrote in message
news:XisGb.195058$_M.883395@attbi_s54...

Quoted message said:

Question: Will the color of the pans affect the results of my baking? If it is just a matter of
testing for doneness, I can do that easily. If I have to remember to turn down (or up) the
temperature on everything I bake or make some other adjustment, I'm not sure I'm up to remembering
that depending on which color pan I'm using.

--Lia

They're Pyrex, and I bought one the other day and used it for brownies this evening. Works just like
the clear Pyrex, for what it's worth.

Stace

Julia Altshuler said:

I've been baking in clear Pyrex for brownies, breads, pies. These baking pans and I get along fine.
I'm pleased with the the evenness of the baking, the crust or top or cooking time, etc. If I've
made any adjustments to my recipes because of the pans, I do so automatically now and without
thinking about it.

The trouble at the moment is that I've seen blue glass baking pans (don't know the brand name) in
the stores, and I love the color. I'm normally Lady Practical so it is unusual for me find
something that I think is so perfectly beautiful, but that color keeps calling to me.

Question: Will the color of the pans affect the results of my baking? If it is just a matter of
testing for doneness, I can do that easily. If I have to remember to turn down (or up) the
temperature on everything I bake or make some other adjustment, I'm not sure I'm up to remembering
that depending on which color pan I'm using.

With glass pans (real bakers would never use glass bakeware) color matters not a whit.

---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move UNITED NATIONS To Paris =--- Sheldon
```````````` "Life would be devoid of all meaning were it without tribulation."

"PENMART01" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

With glass pans (real bakers would never use glass bakeware) color matters

not

Quoted message said:

a whit.

I'll be the first person to admit that I'm not a 'real baker'. Anything involving flour annoys the
[censored] out of me.

Stace

Julia Altshuler said:

The trouble at the moment is that I've seen blue glass baking pans (don't know the brand name) in
the stores, and I love the color. (snip)

That's cobalt blue, the same shade as my water goblets. Isn't it gorgeous?!

Quoted message said:

Question: Will the color of the pans affect the results of my baking?

(snip)

Quoted message said:

--Lia

Nope, won't affect it at all.

Jill

Julia Altshuler said:

The trouble at the moment is that I've seen blue glass baking pans (don't know the brand name) in
the stores, and I love the color. I'm normally Lady Practical so it is unusual for me find
something that I think is so perfectly beautiful, but that color keeps calling to me.

Go for it! It never hurts to have equipment you enjoy using. If it duplicates something you already
have, pass the old one along to friend, family, or charity.

Julia Altshuler said:

Like I really need more equipment!

<snip>

Quoted message said:

Question: Will the [blue] color of the pans affect the results of my baking? If it is just a
matter of testing for doneness, I can do that easily. If I have to remember to turn down (or up)
the temperature on everything I bake or make some other adjustment, I'm not sure I'm up to
remembering that depending on which color pan I'm using.

--Lia

LOL No idea. I bought one for my mother just because she likes blue glass. She has no intention of
baking in it; can't think of any baked goods that would look nice in blue glass.

Arri London said:

Julia Altshuler said:

Like I really need more equipment!

<snip>

Quoted message said:

Question: Will the [blue] color of the pans affect the results of my

baking?

Quoted message said:

If it is just a matter of testing for doneness, I can do that easily. If I have to remember to
turn down (or up) the temperature on everything I bake or make some other adjustment, I'm not
sure I'm up to remembering that depending on which color pan I'm using.

--Lia

LOL No idea. I bought one for my mother just because she likes blue glass. She has no intention of
baking in it; can't think of any baked goods that would look nice in blue glass.

PEACH COBBLER

6 large peaches, cut into thin wedges
1/4 cup sugar 1 tablespoon fresh lemon juice 1 teaspoon cornstarch For biscuit topping 1 cup all-
purpose flour
2/2 cup sugar 1 teaspoon baking powder
3/2 teaspoon salt
4/4 stick cold unsalted butter, cut into small pieces
5/4 cup boiling water

Cook peaches: Preheat oven to 425°F.

Toss peaches with sugar, lemon juice, and cornstarch in a 2-qt. nonreactive baking dish and bake in
middle of oven 10 minutes.

Make topping while peaches bake: Stir together flour, sugar, baking powder, and salt. Blend in
butter with your fingertips or a pastry blender until mixture resembles coarse meal. Stir in water
until just combined.

Remove peaches from oven and drop spoonfuls of topping over them. Bake in middle of oven until
topping is golden, about 25 minutes. (Topping will spread as it bakes.)

Gourmet September 1999
---

---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move UNITED NATIONS To Paris =--- Sheldon
```````````` "Life would be devoid of all meaning were it without tribulation."

Arri London <[email hidden]> wrote in :"]news:[email hidden]:

Quoted message said:

Julia Altshuler said:

Like I really need more equipment!

<snip>

Quoted message said:

Question: Will the [blue] color of the pans affect the results of my baking? If it is just a
matter of testing for doneness, I can do that easily. If I have to remember to turn down (or up)
the temperature on everything I bake or make some other adjustment, I'm not sure I'm up to
remembering that depending on which color pan I'm using.

--Lia

LOL No idea. I bought one for my mother just because she likes blue glass. She has no intention of
baking in it; can't think of any baked goods that would look nice in blue glass.

Blueberry Buckle?

I reported to my boyfriend how I asked about blue pans here and how I got so many nice responses
telling me that the color won't effect my baking and agreeing on how lovely the color is. He got
that look in his eye that he gets when one of my ideas is about to cost him some money and told me
that he'd been reading about how blue glass sure to do grave damange to all who eat out of it. Hmmm.
(Thanks to all who wrote.)

--Lia

jmcquown said:

Julia Altshuler said:

The trouble at the moment is that I've seen blue glass baking pans (don't know the brand name) in
the stores, and I love the color. (snip)

That's cobalt blue, the same shade as my water goblets. Isn't it gorgeous?!

Yep. And yep.

Quoted message said:

Quoted message said:

Question: Will the color of the pans affect the results of my baking?

(snip)

Quoted message said:

--Lia

Nope, won't affect it at all.

Yep.

My wife collects (and uses) Depression Glass. That's the Anchor Hocking stuff they used to give away
at "dish night" at the movie theaters, in 20 lb sacks of flour, etc.

Amazing stuff, about a dozen different colors and a metric buttload of patterns.

We had our pre-Christmas celebration with my folks on Saturday served up on a pattern called
Chrismas Candy. Vaguely Celtic ribbon pattern around the edge. Color is ruby, a deep red.

The real challenge for me is trying to match the menu to whatever color my pocket-edition Martha has
chosen for the serving. Obviously broccoli won't stand up to the dark green, which veg to choose?
And don't get me started on the pale pink . . .

<g>

Marc

Quoted message said:

Jill

Julia Altshuler <[email hidden]> wrote in
news:XisGb.195058$_M.883395@attbi_s54:

Quoted message said:

Question: Will the color of the pans affect the results of my baking?

I have some like that, and I've not noticed any differences so far.

Quoted message said:

I bake or make some other adjustment, I'm not sure I'm up to remembering that depending on which
color pan I'm using.

I would probably make a note of it next to a recipe card or book, providing I'm making it from a
recipe. Otherwise, I would probably tack a little card inside the cabinet containing the dishes,
with notes on the card regarding the varying results of each dish baked in said pan.

Terri

[email hidden] (MrAoD) wrote in
:"]news:[email hidden]:

Quoted message said:

My wife collects (and uses) Depression Glass. That's the Anchor Hocking stuff they used to give
away at "dish night" at the movie theaters, in 20 lb sacks of flour, etc.

Amazing stuff, about a dozen different colors and a metric buttload of patterns.

I had some of those. In addition to collecting cobalt blue glass, new and antique, I also collect
carnival glass. geocities.compictures.htmlOpen ↗

I love the stuff. Also kind of hard to match the food to the dish sometimes. Terri

Wayne Boatwright said:

Arri London <[email hidden]> wrote in :"]news:[email hidden]:

Quoted message said:

Julia Altshuler said:

Like I really need more equipment!

<snip>

Quoted message said:

Question: Will the [blue] color of the pans affect the results of my baking? If it is just a
matter of testing for doneness, I can do that easily. If I have to remember to turn down (or
up) the temperature on everything I bake or make some other adjustment, I'm not sure I'm up to
remembering that depending on which color pan I'm using.

--Lia

LOL No idea. I bought one for my mother just because she likes blue glass. She has no intention
of baking in it; can't think of any baked goods that would look nice in blue glass.

Blueberry Buckle?

What in the world is that?

Arri London <[email hidden]> wrote in :"]news:[email hidden]:

Quoted message said:

Wayne Boatwright said:

Arri London <[email hidden]> wrote in :"]news:[email hidden]:

Quoted message said:

Julia Altshuler wrote:
>
> Like I really need more equipment!
>
<snip>
>
> Question: Will the [blue] color of the pans affect the results of my baking? If it is just a
> matter of testing for doneness, I can do that easily. If I have to remember to turn down (or
> up) the temperature on everything I bake or make some other adjustment, I'm not sure I'm up to
> remembering that depending on which color pan I'm using.
>
> --Lia

LOL No idea. I bought one for my mother just because she likes blue glass. She has no intention
of baking in it; can't think of any baked goods that would look nice in blue glass.

Blueberry Buckle?

What in the world is that?

Somewhat of a coffee cake, and really quite good. I think it's origin is Colonial New England. The
following is one from Food Network, which is better than the one from one of my old cookbooks.

Wayne

Blueberry Buckle

1/2 cup (1 stick) unsalted butter, room temperature plus more for pan 2 cups all-purpose flour, plus
more for pan 1 1/2 teaspoons baking powder
2/2 teaspoon salt
3/4 cup sugar 1 large egg 1 teaspoon pure vanilla extract
4/2 cup milk 5 cups wild or cultivated blueberries 1 recipe Streusel Topping, recipe follows

Preheat the oven to 350 degrees F.

Butter a large baking dish and dust with flour, tapping out excess. Set aside.

In a medium bowl, sift together the flour, baking powder, and salt; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium
speed until light and fluffy, about 3 minutes. Reduce mixer speed to low, and add egg and vanilla,
beating until fully combined.

Add reserved flour mixture, alternating with the milk, a little of each at a time, starting and
ending with the flour mixture. Remove from mixer. Gently fold in blueberries.

Pour batter into prepared pan; sprinkle topping over cake. Bake until cake tester comes out batter-
free, 60 to 70 minutes. Transfer to a wire rack to cool 10 minutes. Remove from pan; cool 15 minutes
before serving.

Streusel Topping: 1 cup all-purpose flour
5/4 cup packed light-brown sugar 1 teaspoon ground cinnamon
6/4 teaspoon salt 6 tablespoons unsalted butter, room temperature

In a medium bowl, combine flour, sugar, cinnamon, and salt. Using a pastry blender, or a fork, cut
in the butter until fine crumbs form.

Using hands, squeeze together most of the mixture to form large clumps. Can be frozen in an airtight
container for up to 6 months.

Wayne Boatwright <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

Arri London <[email hidden]> wrote in :"]news:[email hidden]:

Quoted message said:

Wayne Boatwright said:

Arri London <[email hidden]> wrote in :"]news:[email hidden]:

> Julia Altshuler wrote:
>>
>> Like I really need more equipment!
>>
> <snip>
>>
>> Question: Will the [blue] color of the pans affect the results of my baking? If it is just a
>> matter of testing for doneness, I can do that easily. If I have to remember to turn down (or
>> up) the temperature on everything I bake or make some other adjustment, I'm not sure I'm up
>> to remembering that depending on which color pan I'm using.
>>
>> --Lia
>
> LOL No idea. I bought one for my mother just because she likes blue glass. She has no
> intention of baking in it; can't think of any baked goods that would look nice in blue glass.
>

Blueberry Buckle?

What in the world is that?

Somewhat of a coffee cake, and really quite good. I think it's origin is Colonial New England. The
following is one from Food Network, which is better than the one from one of my old cookbooks.

Wayne

Blueberry Buckle

1/2 cup (1 stick) unsalted butter, room temperature plus more for pan 2 cups all-purpose flour,
plus more for pan 1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup sugar 1 large egg 1 teaspoon pure vanilla extract
1/2 cup milk 5 cups wild or cultivated blueberries 1 recipe Streusel Topping, recipe follows

Preheat the oven to 350 degrees F.

Butter a large baking dish and dust with flour, tapping out excess. Set aside.

In a medium bowl, sift together the flour, baking powder, and salt; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on
medium speed until light and fluffy, about 3 minutes. Reduce mixer speed to low, and add egg and
vanilla, beating until fully combined.

Add reserved flour mixture, alternating with the milk, a little of each at a time, starting and
ending with the flour mixture. Remove from mixer. Gently fold in blueberries.

Pour batter into prepared pan; sprinkle topping over cake. Bake until cake tester comes out batter-
free, 60 to 70 minutes. Transfer to a wire rack to cool 10 minutes. Remove from pan; cool 15
minutes before serving.

Streusel Topping: 1 cup all-purpose flour
1/4 cup packed light-brown sugar 1 teaspoon ground cinnamon
1/4 teaspoon salt 6 tablespoons unsalted butter, room temperature

In a medium bowl, combine flour, sugar, cinnamon, and salt. Using a pastry blender, or a fork, cut
in the butter until fine crumbs form.

Using hands, squeeze together most of the mixture to form large clumps. Can be frozen in an
airtight container for up to 6 months.

Arri, contrary to the instructions, this does not have to be removed from the pan. The original text
specified a springform pan, but we never bake it in one.

Wayne

Wayne Boatwright said:

Arri London <[email hidden]> wrote in :"]news:[email hidden]:

Quoted message said:

Wayne Boatwright said:

Arri London <[email hidden]> wrote in :"]news:[email hidden]:

> Julia Altshuler wrote:
>>
>> Like I really need more equipment!
>>
> <snip>
>>
>> Question: Will the [blue] color of the pans affect the results of my baking? If it is just a
>> matter of testing for doneness, I can do that easily. If I have to remember to turn down (or
>> up) the temperature on everything I bake or make some other adjustment, I'm not sure I'm up
>> to remembering that depending on which color pan I'm using.
>>
>> --Lia
>
> LOL No idea. I bought one for my mother just because she likes blue glass. She has no
> intention of baking in it; can't think of any baked goods that would look nice in blue glass.
>

Blueberry Buckle?

What in the world is that?

Somewhat of a coffee cake, and really quite good. I think it's origin is Colonial New England. The
following is one from Food Network, which is better than the one from one of my old cookbooks.

Wayne

Ah just a local name for a crumble of sorts. Don't think it would look so good in a blue
pan though 🙂

Sounds tasty though.

Quoted message said:

Blueberry Buckle

1/2 cup (1 stick) unsalted butter, room temperature plus more for pan 2 cups all-purpose flour,
plus more for pan 1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup sugar 1 large egg 1 teaspoon pure vanilla extract
1/2 cup milk 5 cups wild or cultivated blueberries 1 recipe Streusel Topping, recipe follows

Preheat the oven to 350 degrees F.

Butter a large baking dish and dust with flour, tapping out excess. Set aside.

In a medium bowl, sift together the flour, baking powder, and salt; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on
medium speed until light and fluffy, about 3 minutes. Reduce mixer speed to low, and add egg and
vanilla, beating until fully combined.

Add reserved flour mixture, alternating with the milk, a little of each at a time, starting and
ending with the flour mixture. Remove from mixer. Gently fold in blueberries.

Pour batter into prepared pan; sprinkle topping over cake. Bake until cake tester comes out batter-
free, 60 to 70 minutes. Transfer to a wire rack to cool 10 minutes. Remove from pan; cool 15
minutes before serving.

Streusel Topping: 1 cup all-purpose flour
1/4 cup packed light-brown sugar 1 teaspoon ground cinnamon
1/4 teaspoon salt 6 tablespoons unsalted butter, room temperature

In a medium bowl, combine flour, sugar, cinnamon, and salt. Using a pastry blender, or a fork, cut
in the butter until fine crumbs form.

Using hands, squeeze together most of the mixture to form large clumps. Can be frozen in an
airtight container for up to 6 months.

Wayne Boatwright said:

Wayne Boatwright <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

Arri London <[email hidden]> wrote in :"]news:[email hidden]:

Quoted message said:

Wayne Boatwright wrote:
>
> Arri London <[email hidden]> wrote in :"]news:[email hidden]:
>
> > Julia Altshuler wrote:
> >>
> >> Like I really need more equipment!
> >>
> > <snip>
> >>
> >> Question: Will the [blue] color of the pans affect the results of my baking? If it is just
> >> a matter of testing for doneness, I can do that easily. If I have to remember to turn down
> >> (or up) the temperature on everything I bake or make some other adjustment, I'm not sure
> >> I'm up to remembering that depending on which color pan I'm using.
> >>
> >> --Lia
> >
> > LOL No idea. I bought one for my mother just because she likes blue glass. She has no
> > intention of baking in it; can't think of any baked goods that would look nice in blue
> > glass.
> >
>
> Blueberry Buckle?

What in the world is that?

Somewhat of a coffee cake, and really quite good. I think it's origin is Colonial New England.
The following is one from Food Network, which is better than the one from one of my old
cookbooks.

Wayne

Blueberry Buckle

1/2 cup (1 stick) unsalted butter, room temperature plus more for pan 2 cups all-purpose flour,
plus more for pan 1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup sugar 1 large egg 1 teaspoon pure vanilla extract
1/2 cup milk 5 cups wild or cultivated blueberries 1 recipe Streusel Topping, recipe follows

Preheat the oven to 350 degrees F.

Butter a large baking dish and dust with flour, tapping out excess. Set aside.

In a medium bowl, sift together the flour, baking powder, and salt; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on
medium speed until light and fluffy, about 3 minutes. Reduce mixer speed to low, and add egg and
vanilla, beating until fully combined.

Add reserved flour mixture, alternating with the milk, a little of each at a time, starting and
ending with the flour mixture. Remove from mixer. Gently fold in blueberries.

Pour batter into prepared pan; sprinkle topping over cake. Bake until cake tester comes out batter-
free, 60 to 70 minutes. Transfer to a wire rack to cool 10 minutes. Remove from pan; cool 15
minutes before serving.

Streusel Topping: 1 cup all-purpose flour
1/4 cup packed light-brown sugar 1 teaspoon ground cinnamon
1/4 teaspoon salt 6 tablespoons unsalted butter, room temperature

In a medium bowl, combine flour, sugar, cinnamon, and salt. Using a pastry blender, or a fork,
cut in the butter until fine crumbs form.

Using hands, squeeze together most of the mixture to form large clumps. Can be frozen in an
airtight container for up to 6 months.

Arri, contrary to the instructions, this does not have to be removed from the pan. The original
text specified a springform pan, but we never bake it in one.

Wayne

TY. We usually serve crumbles from the pan. They are too loose to remove.