• Granite Ware bakeware is Naturally Non-Stick.  Just add a sprinkling of flour or spritz of non-stick vegetable spray as appropriate for your recipe.
• The dark surface of Granite Ware promotes better browning while the carbon steel core provides perfect heat distribution; check your baking a few minutes earlier for doneness.
• Dishwasher and metal utensil safe for a lifetime of normal use.

Honey Spice Cake

Serves 12
The moist layers of this old-fashioned cake bake quickly and evenly in the dark glazed finish of Columbian Granite Ware.  Slices of this cake are always welcome as an after-school snack served with a cold glass of milk or apple cider.

2 cups all-purpose flour
1/2 teaspoon salt
1 3/4 teaspoons baking soda
1 tablespoon ground ginger
1/2 teaspoon ground cloves
3/4 teaspoon ground cinnamon
1 cup golden raisins
8 tablespoons (1 stick) unsalted butter
12 ounces (1 1/2 cups) honey
1 large egg, lightly beaten
1 cup milk

1 1/4 cup confectioners sugar
Juice of one lemon (3 tablespoons)

Preheat oven to 350° F.  Butter and flour two 8-inch round Granite Ware cake pans.  Combine the flour, salt, soda, ginger, cloves and 1/4 teaspoon of cinnamon in a large mixing bowl and whisk together.  Stir in the raisins.  Melt the butter and honey together in a saucepan over medium heat.  Add to the dry ingredients along with the egg and milk and blend well until smooth.  Divide the batter evenly between the two prepared cake pans.  Bake until the middle is set and the edges are just beginning to pull away - 20 to 25 minutes.  Remove from the oven and cool in the pans on a wire rack for 10 minutes.  Turn out onto a cake rack and cool completely.

Meanwhile, stir the confectioners sugar and remaining 1/2 teaspoon of cinnamon together then add the lemon juice, stirring constantly until smooth.  Arrange the bottom layer on a cake plate or serving platter and drizzle half of the lemon glaze on top.  Spread evenly with a knife allowing the glaze to drizzle down the sides of the cake.  Add the top layer and repeat with the remaining glaze.

Berry Cobbler

Serves 6
Granite Ware is the perfect choice for simple country desserts like fruit cobbler.  Its glazed finish makes messy clean-up a snap.  Cobbler is best enjoyed when the fruit is fresh and in season.  Create mixed berry cobblers with an assortment of berries available and in season.

3 cups fresh blueberries, raspberries or blackberries
1/3 cup sugar
1 tablespoon lemon juice
2 tablespoons cornstarch or arrowroot

Biscuit Topping
1 1/2 cups all-purpose flour
1/3 cup plus 2 teaspoons sugar
1 tablespoon baking powder
3/4 teaspoon salt
1 teaspoon ground cinnamon
1 stick unsalted butter, chilled
1 large egg, lightly beaten
1/4 cup milk

Preheat the oven to 400° F.  Rinse and drain berries.  Combine with the sugar, lemon juice and cornstarch and gently stir together, taking care not to break up the berries.  Spoon into a lightly buttered 9-inch Granite Ware pie pan.  In a separate bowl whisk together the flour, sugar, baking powder, salt and cinnamon.  Cut the butter into several small chunks.  Add to the dry ingredients and work in using a hand held pastry blender or two knives until the pieces of butter are no larger than small peas and the mixture resembles oatmeal.  Combine the egg and milk and stir in just until the dough comes together.  Scatter 1/4 cupfuls of the dough over the fruit spaced approximately 1/2 inch apart.  Sprinkle with the remaining 2 teaspoons of sugar and place the cobbler on a baking sheet in the middle of the oven for 30 to 35 minutes or until the topping is cooked through and nicely browned.  Remove from the oven and allow to cool slightly before spooning portions of the cobbler into serving bowls.  Serve warm over a spoonful of vanilla ice cream or top warm servings with a mound of whipped cream or a splash of heavy cream.

Cranberry Orange Biscuits

8 Large Biscuits
A lightly sweet tender biscuit is ideal for the holidays.  Serve at the breakfast table with sweet butter and marmalade or as an alternative to cornbread for the Thanksgiving day feast.  Simple drop biscuits like these brown nicely on the dark glazed surface of Granite Ware.

1 cup all-purpose flour
1 cup plain (not self-rising) cake or pastry flour
2 teaspoons baking powder
1/2 teaspoon baking soda
4 tablespoons sugar
1/2 teaspoon salt
6 tablespoons unsalted butter, chilled
1/2 cup dried cranberries
finely grated rind of one orange
1 scant cup buttermilk

Preheat the oven to 425° F.  Cut the butter into several small chunks.  Add to the dry ingredients and work in using a hand-held pastry blender or two knives until the pieces of butter are no larger than small peas and the mixture resembles oatmeal.  Stir in the cranberries until evenly coated in the flour.  Add the buttermilk and stir in to form a soft dough.  Using floured hands or a floured ice cream scoop, divide the dough into plum sized balls and arrange 2 inches apart on an ungreased Granite Ware cookie sheet.  Bake until golden on top, about 10 minutes.  Serve warm.

Strawberry Shortcake

Serves 8
A large tender biscuit makes a festive presentation for this beloved classic American dessert.  The dark glazed finish of Granite Ware browns the biscuit beautifully.  Slice it in half horizontally tucking a layer of strawberries and cream inside, or simply cut wedges of the whole shortcake and top with berries and cream.

2 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup plus 1 tablespoon sugar
8 tablespoons (1 stick) unsalted butter, chilled, cut into several chunks
2/3 cup whole milk
1 egg
1 teaspoon pure vanilla extract
1 quart fresh strawberries, washed, hulled and sliced
4 cups sweetened whipped cream

Preheat the oven to 375° F.  Lightly butter one 8-inch round Granite Ware cake pan.  Whisk together the flour, baking powder, salt and 1/4 cup of sugar in a large mixing bowl. Using a hand-held pastry blender or two knives, cut the butter into the dry mixture until the the mixture resembles a course meal.  In a separate bowl whisk the milk, egg and vanilla extract together.  Add this to the dry ingredients and stir just until it pulls together to form a soft, slightly crumbly dough.  Press the dough together to form a ball, transfer to the buttered Granite Ware cake pan and press gently in to take the shape of the pan.  Sprinkle with the remaining tablespoon of sugar and place in the oven to bake until lightly browned and nearly doubled in height, 20 to 25 minutes.  Remove from the oven, turn out of the pan, and allow to cool for at least 10 minutes.  Serve warm.

More recipes to come very soon ...

Old Fashioned Apple Pie with Maple Cream

Jam Filled Sugar Cookies

• Asparagus Steamer
• Blanching & Freezing
• Jams & Jellies
• Salsa
• Water Bath Canning