I mostly use Calphalon anodized pots and pans. My frying pan never sticks. I can make a beautiful omelet in it with a little bacon grease or butter. I don't ever use non-stick sprays on my pots and pans. And I won't have teflon in my house for the reasons posted above. I do want to get All-clad my next time around. In fact, I've been meaning to contact Calphalon because a couple of my pots have silvered inside, and I'm not really comfortable with the idea that the metal composition has changed.

Here's just couple more recipes, each a little different from each other, it will be interesting.. Lucy Pandoro di Verona Source : Italianfoodforever A traditional Christmas bread recipe from Verona, Italy that has a similar texture to Panettone except is is usually made without dried fruits. :Makes 2 by Deborah Mele My version is lightly flavored with lemon and vanilla and is great toasted with your morning coffee. Although traditionally this bread is made in a star shaped mold, it can be made in a tall dish as well. First Step: 1 1/2 Pkg. Active Dry Yeast 1/2 Cup Warm Water 3/4 Cup All-Purpose Flour 3 Tablespoons Sugar 1 Egg Mix the yeast into the water and let sit about 10 minutes or until creamy. Stir in the flour, egg, sugar and cover. Let sit until doubled about 30 minutes. Second Step: 1 Pkg. Active Dry Yeast 4 Tablespoons Warm Water 3 Cups All-Purpose Flour 1 1/2 Cups Cake Flour 1 Cup Sugar Grated Zest of 1 Lemon Pinch of Salt 2 Teaspoons Vanilla 3 Sticks Of Butter, Softened To Room Temperature 6 Whole Eggs 2 Egg Yolks Dissolve the yeast in the warm water, and let sit 10 minutes until creamy. Add 1 cup of the all-purpose flour, and mix well into a soft dough. Mix together with the first dough and let sit until doubled, about 1 hour. In a large bowl, add to the dough mixture, the eggs, egg yolks, softened butter, sugar, rest of the flour, salt, lemon zest and vanilla. Mix well and the knead for about 10 minutes or until smooth. Cover and let sit to rise another 2 hours. Divide the dough into two equal balls, and place into two buttered pandoro molds or springform pans. Cover and let rise until doubled about another 3 hours depending on the temperature of the room. Bake in a preheated 325 degree F. oven for about 45 minutes, or until golden brown. Pandoro /www.dianasdesserts.com Ingredients: Biga (Starter) 1 1/2 cups unbleached all-purpose Flour 1/2 cup water 1/8 teaspoon instant yeast Dough 1/4 cup (1/2 stick/2 oz/56g) butter 2 teaspoons vanilla extract 2 tablespoons water 1/4 teaspoon lemon oil or 2 teaspoons lemon zest 2 eggs 1 1/2 teaspoons salt 1/3 cup granulated sugar 2 cups unbleached all-purpose flour 4 teaspoons instant yeast 1/2 cup golden raisins, slivered apricots or dried fruit of your choice Garnish: (optional) Confectioners' sugar Serving suggestion: (optional) Serve each slice with a dollop of Mascarpone cheese. Instructions: The Biga (starter): Combine the flour, water and yeast, mix till fairly smooth, and allow to rest, covered, overnight. The Dough: Next day, add the dough ingredients to the biga, mixing and then kneading by hand, mixer or bread machine until you've made a soft, smooth dough. Allow the dough to rise, covered, for 1 hour. Round the dough into a ball, and transfer it to a lightly greased pandoro pan* (see note below). Allow it to rise, covered, for 2 hours, or until it's nearly level with the top of the pan. Preheat oven to 350F (180°C). Bake the bread in preheated oven for about 40 minutes, tenting it loosely with aluminum foil for the final 15 minutes. Remove it from the oven, let it rest for 10 minutes, then gently remove it from the pan. When cool, sprinkle the bread with confectioners' sugar, and serve it, sliced, with mascarpone cheese, if desired. Makes 1 loaf.

I've done it....but didn't use a recipe...other than that for the crust and the filling . I made 2 times the crust recipe, patted it into the bottom of a jelly roll pan and up the sides using my fingers. Then I mixed up the filling, gently poured and spread it around on the crust, layed slices of apple over the top overlapping slightly, sprinkled with sugar and cinnamon and baked at 350 until done. Think it took about40 minutes. The crust: Pastry 1 1/4 cups AP flour 1 /4 cup cake flour !/4 cup sugar 1/4tsp salt !/4 lb chilled bitter 2 egg yolks Water if needed Pastry Mix dry ingredients in a bowl, cut in ( or work in with your fingers) the butter until mix resembles coarse meal Work in beaten egg yolks And add water if needed to hold dough together. Form into flattened ball, wrap and chill at least 30 minutes ( or up to 2 days) filling 2 8 oz blocks of cream cheese 2 eggs 2/3 cup sugar 1 tsp vanilla Beat until smooth. This was called something like Dutch Apple squares. Hope this is what you are looking for. Linda C

ebean; The dividers I have from Rev-a-shelf, and those they have on their website, are 20" deep (which is a shame, because I have 5 of them I couldn't use and would love to send to you!). One option is to do what I did, which is to buy several vertical dividers from BB&B to use for platter and baking pan storage. If you measure correctly, you can get them wide enough for extra baking pans. I put them on top of the shelf liner, and that gives them just enough grip to stay in place.