I have no experience with small roasting pans other than pyrex 9x13 which, obviously, are not for deglazing on induction, but the topic has come up from time to time. Seems to me that somewhere last year I saw something about Viking having a smaller, induction capable roaster in its line of cookware. However, I think I've also seen something recently about Middelby (the new owner) having decided to cancel the Viking cookware brand. Might try Amazon to see if any are left. Also, it seems to me that All Clad used to have an induction capable roasting pan but they called it a "lasagna pan." If you can go a little larger than 9x13, there may be more choices. I remember a number of these discussions over on Chowhound. Here are some links to discussionsthat may help lead you to other possible candidates: http://chowhound.chow.com/topics/879855 http://chowhound.chow.com/topics/819169 Also think there was s dicussion here on this subject about five years ago, but can't find it with the search engine. Maybe it was in the Kitchen form?

Hi there! I'm not sure if you want this type of pattern, and believe me they are old, it says DOLLS of the AMERICAS. Most are full length, Miss New Orleans, Crinoline Sweetheart, Prairie Rose, Gypsy girl, Miss Rio, well, you get the drift. Miss West Indies is very pretty. One is called Party Girl, it's an 8" doll, very ruffly, short dress, like a school party dress. I'm not too sure how well they will scan, but, if you think you can use them, let me know. carroly

Deanna, that was my recipe all right. Grandma made it when I was growing up and it was always one of my favorites. Soonergrandmom, I don't know about the nuts changing texture, I almost never add the nuts because I don't like nuts baked in things. Not in banana bread or in cookies or in that hot fudge pudding cake, not even in fudge. Odd, I suppose, since I like nuts by themselves. Hmmm..... OK, a cake recipe for that 8x8 pan. Oh yeah, gingerbread! I just love it, and I love maple too, so this was right up my alley.... OLD-FASHIONED GINGERBREAD WITH MAPLE WHIPPED CREAM Yields one 8x8 inch cake. If you like, dust the gingerbread with confectioners' sugar and present it on a platter. It's homey enough though to serve straight from the baking dish. 1-3/4 cups plus 2 Tbs. all-purpose flour 1-1/2 tsp. baking soda 2-1/4 tsp. ground ginger 1/2 tsp. ground cinnamon 1/4 tsp. ground cloves Pinch salt 5 Tbs. butter, softened at room temperature 1/3 cup sugar 1 large egg 3/4 cup dark molasses 3/4 cup cold water 1 cup heavy cream (not ultra pasteurized, if possible) 1/4 cup maple syrup Heat the oven to 350 degrees F. Butter an 8x8 inch cake pan. Sift together the flour, baking soda, ginger, cinnamon, cloves, and salt onto a sheet of waxed paper. Set aside. In a large mixing bowl, beat the butter until light and creamy. Add the sugar and continue beating until light and fluffy. Add the egg and beat until well combined. Scrape down the sides of the bowl and pour in the molasses in a slow, steady stream, beating all the while. Add half of the sifted dry ingredients and mix just until well combined. Mix in the remaining dry ingredients. Slowly pour in the cold water and stir until well incorporated. Pour the batter into the prepared pan and bake until a skewer inserted in the center comes out clean, 35 to 40 minutes. Let cool in the pan about 1 hour before serving. Beat the cream until thickened. Slowly pour in the syrup and continue beating until the cream holds soft peaks. Cut the cake into squares; serve with the whipped cream. I also use a small pan like that 8x8 pan for fruit cobblers and crisps, since there are only Ashley and I here. Grandma's Blueberry Crisp would fit in nicely, can be adapted to use apples, peaches or cherries or whatever else you like and can get readily. I use frozen fruit all winter to make it too. Blueberry Crisp-Grandmas ================ 3 cups blueberries, fresh or frozen, unsweetened 2 tbls lemon juice 2/3 cup brown sugar 1/2 cup flour 1/2 cup quick oats 1/3 cup butter, softened 3/4 tsp cinnamon 1/4 tsp salt . Heat oven to 375. Arrange berries in ungreased square baking dish (8 inch) and sprinkle with lemon juice. Combine remaining ingredients until crumbly. (I use a pastry blender, grandma used two knives). Crumble topping over berries and bake until topping is lightly browned and berries are hot, about 30 minutes. Makes 4-6 servings. Annie

I always made this in my springform which was shallow (under an inch). It had a fluted edge so presentation was great. Plus being able to serve it on any pretty plate. You will love yours. Pumpkin Cheesecake (1/2 recipe) 1 - 9-inch graham cracker crust 16 oz cream cheese 3/4 c. sugar 2 x-lg eggs or 3 small 1/8 c. flour 3/4 c. canned pumpkin 1 tsp. pumpkin pie spice Preheat oven to 325 F. Beat cream cheese smooth; slowly beat in sugar; slowly beat in eggs. Beat in remaining ingred.; pour into crust. Bake 1 1/2 hrs. ================ pumpkin spice substitute: 1/2 tsp cinnamon 1/4 tsp ginger 1/4 tsp nutmeg or mace some recipes more ginger, some more cinnamon =============== alternate type of graham crust for 9-inch springform 3/4 cup graham cracker crumbs (less than one pkg.) 1/2 cup pecans, toasted & coarsely ground 1 T. sugar 2 T. br. sugar (opt.) 1 T. pumpkin pie spice 1/4 cup butter 350 F., 8-10 min.(prebake if using with a no-bake filling)