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Pottery Avenue by Pangaea Trade, INC

12 x 9.5 x 1.75" Rectangular Baker (MD) HERITAGE HOME

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  • 12 x 9.5 x 1.75" Rectangular Baker (MD) HERITAGE HOME
  • 12 x 9.5 x 1.75" Rectangular Baker (MD) HERITAGE HOME
  • 12 x 9.5 x 1.75" Rectangular Baker (MD) HERITAGE HOME
  • 12 x 9.5 x 1.75" Rectangular Baker (MD) HERITAGE HOME

Polish Pottery HERITAGE HOME 12" Rectangular Stoneware Baker | CLASSIC

Pattern: HERITAGE HOME
US$89.99

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SKU: 371-1145A HERITAGE HOME
One of the most classic pieces of kitchen bake-ware! This rectangular baker is perfect for all of your favorite recipes. You’ll find that your casseroles and baked goods taste even better in this perfect baker! *Microwave,oven,freezer and dishwasher safe. *Each Item is certified to bake up to 480 degrees and will make everything you cook a work of art! *Stoneware must be room temperature prior to use in a microwave or hot oven. Avoid drastic temperature swings. *Do not put close to the heat source such as the broiler or bottom of the oven. PATTERN ~ 1145A HERITAGE HOME
Dimensions: Across the top of the dish approx. 12" x 9.5" x 1.75 high. Across the base/bottom of the dish approx. 10.5" x 8"
Honey Cake ~ Prepare the day before you serve it Batter: 1CP sugar 3TBL boiling water 3TBL butter 1 CP honey 2 CP sour cream 4 egg yolks 1tsp allspice 1.5tsp cinnamon 1tsp clove 1tsp grated orange rind 1tps baking powder 4 CP flour, sifted Brown 1 tablespoon sugar in a saucepan. Add 3 tablespoons boiling water and stir until sugar is dissolved. Add remaining sugar, butter and honey. Bring to a boil and remove from heat. Add sour cream, egg yolks, spices and orange rind then mix well. Add the soda and flour and beat for a few minutes. Butter the 9x12 pan and sprinkle with bread crumbs and pour in the mixture. Bake for 45 minutes at 350. Cool and remove cake to slice in half. Put the bottom slice bake into the pan and spread jam to your desired amount on the bottom lay, re position top and set aside. Icing: 12oz semi-sweet chocolate 4TBL butter 1.5 CP coffee cream, hot Gently melt chocolate and butter into the coffee cream then spread over the cake and let sit. (do not boil)