Hi Everyone: I'm new to this board but passionate about cooking and the equipment to get the job done. I own a number of Emile Henry baking and dinnerware pieces. Up until a few months ago I would have heartily endorsed there products. Clean up is a breeze and the colors are great! However, I have had 2 bowls mysteriously crack on me without any know reason. Both cracks were noticed while hand-washing and they have never been placed in the freezer, microwave or oven (I of course know the stove top is a BIG negative!) Anyway, I was planning to buy lots of dishware because of its reputation to withstand chips/cracks. I have a large platter which my husband knocked off the wall but it bounced on our lino without a single scratch/chip! I'd like to know if the defect is in the bowl (both are the same design- pasta bowls) or if I should reconsider buying more Emile Henry. Anyone have any experiences (good/bad) with Emile Henry? Thanks, AngieB

Thanks for the input. Tricia, I never thought of just measuring the amount of water each pan holds. Duh! Fori, I know I have an 8x8 pan on hand. Not sure about a 9x9. I will try an 8x8 pan first. Then work from there. I went shopping today and picked up some ripe bananas for banana bread and some greenish ones for eating. I'd like to give the banana bread a try tomorrow.

Is this a simple shortened (butter) cake? A remote possibility, your oven temperature rises and falls enough not to heat evenly during baking at this low temperature. Could the oven temperature have been a typo - 350°F, instead of 300°? Try testing for doneness with an instant read thermometer, rather than a pick - layer cakes- 205°-210°F. My judging standards indicate these items as reasons for a fallen center: -Not thoroughly mixed after flour was added. -Too much fat, sugar or leavening. -Oven temperature too low. -Cake was moved during baking. -Pan too small for amount of batter. -Under baked. -Not enough liquid. From: Understanding Food - Principles & Preparation - by Amy Brown - 2nd Edition (College Text Book) *Under mixing *Too much sugar *Too much fat *Too much liquid *Under baking *Too low temperature *Too little or old leavening *Too much leavening *Oven door opened too early When cakes are nearing doneness, they start to "wrinkle" at the pan edges. They should be removed from the oven BEFORE a gap forms between the cake and the pan. ---------------------------------------- How to test your baking powder: Place 1/2 teaspoon of baking powder in a small bowl then pour 1/4 c. of hot tap water over it. The more bubbling activity there is, the fresher your baking powder. Hope there's something that helps... -Grainlady

A standard recipe for one dozen muffins makes about three dozen mini-muffins and requires approximately 10-15 minutes baking time (use the same temperature called for in the recipe). As with all muffins, fill the cups 2/3-3/4 full. Although you didn't ask (I'll add this for free should you get jumbo muffin tins), the same recipe for a dozen standard-size muffins can be baked in a 6-cup jumbo muffin pan and requires about 20-25 minutes baking time. What size are your small loaf pans? For yeast breads, weigh your dough: 7-1/2x3-1/2" - 2-1/2 c. flour or up to 1-pound of dough 5-3/4x3-3/4" - 1-1/2 c. flour or up to 8-ounces of dough 4-1/2x2-1/2 - 3/4 c. flour or up to 6-ounces of dough Yeast bread is baked to an internal temperature of 195-210 degrees F. Take the temperature with an instant read thermometer. The small 4-1/2x2-1/2" are probably done when they are between 190-195 degrees F., which is the same temperature for yeast rolls (dinner rolls, burger/sandwich buns, etc.). If you use your mini-loaf pans for quick breads, fill them 2/3 to 3/4 full. You can also use your mini-muffin tins for making small cinnamon rolls, sticky pecan rolls and dinner rolls. Just keep in mind the amount of dough you place in each mini-muffin cup should be approximately 1/3 of the size of the baked roll. A dough log for cinnamon rolls will be about the diameter of a quarter, or about as large as the circle formed when you press your index finger to your thumb. Cut each roll about 1/2-3/4 of an inch thick. The dough ball for dinner rolls will also be about that same size, or about 1/2-ounce of dough. -Grainlady