For baking cookies I love the Doughmakers brand of cookie sheet. They have a pebbled surface and are made in the U.S. I've baked a LOT of cookies in my time, and these have been the best. I don't care for the air bake ones. works well for biscuits too. cast iron also bakes up beautiful biscuits. Preheated and greased cast iron is the ONLY way to truly get great corn bread. For quick breads I have recently tried the Lodge cast iron bread pans. I've gotten the best banana bread out of them, and am anxious to try yeast breads. I LOVE cast iron, but hadn't been sure about it for baking. So far, so good, at least on banana bread. The same bread recipe did not cook in the middle with the Emile Henry pan. I am using Emile Henry pie dishes and have gotten some wonderful pies out of them. I do what their web site suggested (and some cookbooks) by pre baking the crust a tad before adding the filling. I am going to try a cast iron pan one of these days. One of the Lodge ladies swears by a pie baked in a 9 or 10 inch skillet. Still, you can't go wrong with clay. I've used pyrex pie dishes, and cooks magazine likes them the best for pies, but I still like Emile Henry better. They are also beautiul and make a nice presentation. le Cruset pottery is made in China. I won't touch it. I haven't been thrilled with shiny metal pie pans. I have found that dark metal pans tend to burn baked goods before they are finished cooking through. Turning down the oven temp didn't help. Hate non stick and feel it is toxic.

WOW!! That looks so good. I use my bread machine all the time. Most of the time for mixing dough and baking into rolls,hamburger buns, pizza dough or pain de mie (special loaf pan bread for sandwiches) You will love make bread and quick breads in your machine. Much less expensive that store bought and you control the ingredients Linda

Oops, it's Butterscotch, not Vanilla pudding. Natal, I just have this fear of the loaves falling over without a baking sheet, even though I've done it before but not the amount I plan to bake. Okay, no baking sheet then. Bumble, they're quick breads. Here's the recipe for the Pumpkin Bread courtesy of Kraft Magazine. I bet the texture of this is dreamy! Pumpkin Bread 2 1/2 c. Flour 2 t. Baking Soda 1/2 t. Salt 1 t. Cinnamon 1 t. Nutmeg 1 sm. box Instant Lemon Pudding Mix 1 sm. box Instant Butterscotch Pudding Mix 1 c. chopped Pecans 1 15oz. can Solid Pack Pumpkin 2 c. Sugar 1 1/2 c. Vegetable Oil 5 Eggs In large bowl mix first 8 ingredients and set aside. In separate bowl, mix Pumpkin and remaining 3 ingredients until smooth. Combine both mixtures and pour into greased loaf pans. (Makes 16 mini pans) Preheat oven to 350 and bake for approximately (mini pans) 20-25 min. Larger loaf pans will take longer to bake.

Recipe below. Natal, I've never had the need to flour a cake pan. Is there a reason to flour them? I also detest the taste of flour on a cake. Are the pans floured just to get the cake out of the pan? I usually don't do that, but if so, then I'll flour it tomorrow. Amy said to spray the parchment paper, so I'm going to do that just to be on the safe side. :) Red Velvet Cake 1 box White Cake Mix 1 small box Instant Chocolate Pudding 2 c. Milk 2 Eggs 1 small bottle Red Food Coloring 1/4 c. Oil Mix these ingredients well. Mix together 1 T. Vinegar 1 t. Baking Soda Add the above to the batter. Beat well. Bake in 2 round cake pans or a 9 x 13 cake pan, at 350. Frosting recipe below. Back to baking the cake, this is when it gets tricky. This cake can fall if you're not careful. For round cake pans, it generally takes about 20-30 min., until toothpick comes out clean. For a 9 x 13 pan, it could take up to 45-50 minutes. When the cake looks done, crusted around the edges, very GENTLY take it out of the oven and do toothpick check. I mean you have to be very gentle. I learned the hard way. lol. Frosting: 8 oz. softened Cream Cheese 1 stick softened Butter 1 t. Vanilla 1 lg. bag Powdered Sugar or to consistency..you want it thick but not too thick you can't stir it. Mix all together and spread on cooled cake. Sprinkle with coconut if desired. If you make a 9 x 13, you'll have a lot of frosting left, even if you put it on thick. And you want to put the frosting on thick! This cake is so rich & heavy and when you eat it you'll think you've died and gone to Heaven. No kidding! You'll see why it won a blue ribbon!