anney, just thought of something else, little noodle puddings. I made these in ramekins and everyone enjoyed them for thanksgiving. BROWNED ONION KUGELS (susanq- GB) Serves 6-8 A kugel is traditionally baked in a single large pan, but using a muffin tin is a bit more elegant - and produces an abundance of tasty browned edges. Serve the kugels as a main brunch dish or an accompaniment to pot roast or baked chicken. *I like to double this recipe for lots of left-overs and use a 9 x 13 ceramic baking dish for family dinners. 6-oz medium egg noodles 1 stick (1/2 cup) unsalted butter 3 cups chopped onions (2 large) 1-1/2 cups sour cream 1-1/4 cups small-curd cottage cheese (10-oz) 1 T poppy seeds (can be omitted if you cannot eat seeds) 4 large eggs 1 teaspoon salt 1/4 teaspoon black pepper 1/2-1 teaspoon Hungarian paprika (optional) Put oven rack in middle position and preheat oven to 425F Cook noodles in a 6-8 quart pot of boiling salted water until al dente, about 4 minutes. Drain in a colander and rinse under cold water and drain well. Melt butter in a 12-inch heavy skillet over moderate heat and brush muffin cups with some of butter. Add onions to skillet and cook, stirring occasionally until well browned, about 20 minutes. Transfer onions to a large bowl and stir in noodles, sour cream cottage cheese and poppy seeds. Lightly beat eggs with salt and pepper, then stir into noodle mixture until combined well. Divide mixture among muffin cups and bake until puffed and golden, 20 to 25 minutes. Loosen edges of kugels with a thin knife and cool kugels in pan 5 minutes before serving.

Yeah, but somehow my SO manages to make New York style cheesecake in a regular cake pan. It's a lower volume recipe. He actually makes up his own recipes, but it usually turns out good. He mostly makes pumpkin cheesecake. I'll have no problems giving either one of them away, it's just deciding which one. Right now I am leaning towards giving mine away, due to mom's having a lot of memories. HOWEVER, I think mom gave ME mine, since she probably did her own paring down when they moved into their current home and she realized she had two pans. I know after they moved out of the home I grew up in, when mom would visit she would often remark, "Oh, that's what happened to that!"

Update: I made this tonight and decided to try putting in a maple syrup "ribbon" in it before it baked, using a squeeze bottle with a nozzle tip. It baked at 350º for 10 minutes (oven was preheated), then I reduced the temp to 200º for the next 35 minutes. It came out with a slight jiggle in the middle. I'll know more tomorrow when we eat it, but I think I could have maybe done 200º for 30 minutes instead of 35 minutes, and it still would have been fine! Hopefully tomorrow there will be a photo! Meanwhile, there is anticipatory salivating.

No experience, but this should work fine. It looks to be a large piece of a heavy plastic material that arrives flat and you fold up the edges to make a tray. In this way, the corners are not cut and it is still a single piece of plastic so it will not leak. Note that it suggests to install a drain in it. If you don't install a drain, my suggestion is to definitely install a water-sensing electric shutoff valves with the water sensor placed in the tray, something like this: https://www.amazon.com/Floodstop-Washing-Machines-FS-4-H90/dp/B00PM9A3TC/ref=sr_1_9?crid=YJOUYJDLJSQ3&dchild=1&keywords=washing+machine+shutoff+valve&qid=1601574752&s=hi&sprefix=washing+machine+shutoff+%2Ctools%2C176&sr=1-9