Category Archives: Using Pyrex

Snowflakes in March

And no, I’m not talking about the fluffy white junk that keeps falling from the sky. I’m talking about two new dishes that my lovely Mama picked up for me! Really, I don’t think anyone wants to really hear about more real snow.


A separated dish in pristine condition! The mate finish doesn’t seem to be faded really at all, which is a big deal as anyone who owns a similar piece knows. Mate finished Pyrex are the fasted to die in a dishwasher…and I don’t think we need to have that conversation again, do we readers? This exact dish is going on Ebay for 22.99 in a few different auctions- Mama found it for 5.99 WITH lid! A few of the listings online do not include the lid. Fail.

IMG_20130325_123822Now, I had seen the separated dish before in a few flea markets and antique stores. But this little casserole dish? Never before! I was a little shocked, actually, when Mama sent a text saying she found it in such a form. This one is a little more worn than the other dish. But I love it no less. For this, she paid 3.99 for what is going for upwards of 35.99 on Ebay! Big thanks to the SAVERS in Fall River, Ma.

Ladies and Gentlemen: My Mother Is Awesome.

A little side note, if a I may…Finding dishes in ideal condition is great. But at the same time sad. Why didn’t anyone use it? They’re dishes, people! They are meant to be cooked in and have things mixed inside of them. I like a little wear on them is what I’m saying. I want to know that someone loved and used this before me…sort of like buying an old book. Though, dishes don’t have that wonderful smell…



Filed under Antique, Collectiong, Pyrex, Using Pyrex, where to buy Pyrex

Making Butter

Sounds silly, huh? Who goes out of their way to make  butter? The answer is US. And we are proud of it! We are on a mission to live on less this year and make more of what we can fresh.

Think about how much you pay at the grocery store for four sticks of butter. Roughly three dollars to four dollars, right? That is on the lower end of butter, too. Have you ever read what is in your butter that you buy though? Lets just say…if it sounds like a chemical it probably is and it is probably not good for you. Do you know how super simple it is to make your own? No? Want to learn? Of course you do!

IMG_20130119_145248Pour two cups of heavy cream into your favorite Pyrex measuring cup. I used the one we bought at the Orchard in the next town. Blue measuring cups were given out as factory tour gifts, as I have written about before. It measures four cups total and is super handy. So! Two cups of heavy cream and a teaspoon of salt (if you like salted butter…if you don’t, you’re probably ill).

IMG_20130119_145405Sorry for the blurriness. I can’t figure out why none of the pictures I took would focus…None that follow are blurry, I promise. Pour your cream and salt into the bowl of your stand mixer. You could do this with a hand mixer…but you would probably get tired of holding it.

IMG_20130119_150132Set your mixer to 10 and let it go! After about two minutes you’ll have whipped cream. Don’t taste it unless you enjoy salty whipped cream. Lower the speed or stop the mixer and scrap the sides. Then let it rip again. After another three minutes or so the cream will begin to break and the fats and solids will separate.

IMG_20130119_150302It will look something like this. You will have milky buttermilk at the bottom. Now…forming the butter can be icky. I tried it just by hand the first two times I made it..then had a brain blast in the middle of the night. Literally, I think I woke from a deep sleep and nearly got up to make some at 4 am.

Here is my new technique…

IMG_20130119_150438Cheese cloth! Because you need to further strain the buttermilk from your butter this will save you a lot of heartache and stinky hands. Pick your largest mouthed measuring cup and place your cheese cloth over it, holding it there with a rubber band. Very slowly, pour the contents of your mixing bowl over the cloth. Be careful, as cheese cloth may slip down…as mine did. Once all of (or as much will fit at the time) the curds are in the cloth, remove the rubber band and bring up the edges of the cheese cloth- form around the curds and SQUEEZE! Buttermilk will come pouring out into your measuring cup. The butter will need a few good squeezes to get all of the milk out but it is worth the extra hand work.

Make sure that you have on hand what you intend to put the butter in. We use Ball glass Mason Jars (an American kitchen staple for Lord knows how many years).

IMG_20130119_151116And there you have it! A beautiful jar of homemade butter. This jar is going to our friends Jesse and Hannah- hope they love it!

A few things to note…

* Fresh Cream is best. We get ours from a local farm called Coopers Hilltop. they have amazing product, friendly workers, and affordable prices.

*Store bought cream will take longer to separate and may, in total, take 10 minutes to become butter.

*Do not under or over salt your butter. It is regrettable.

* Never think things are too hard to make at home…especially if you have a KitchenAid





Filed under Homemade, Using Pyrex

A Little Chocolate Shop..

IMG_20121129_141639Slowly, my kitchen has becoming more and more like a sweets-shop. Right before we moved, I was gifted some chocolate molds by my mother in laws (and I can say she is my friend now as well) friend, Stacy. Stacy also gave us our first kitchen table and chairs…she is really an angle. But, I digress. Once I put the molds away I didn’t think of them much until I bought the double boiler from Linda a few months ago. Since money was tight then we didn’t have the extra money for buying melting chocolate…but, the holidays are upon us and that gave us the motivation to give it a try. It was then we realized how absolutely simple it was to make pretty little candies!

Sadly, I have no idea where the picture of using the double boiler. I know I took a few…but they are no where to be found. So, I’ll just explain it. Get yourself a bag of chocolate melts from a craft store or a department store with a craft section. They tend to run about 3 dollars a bag. Fill the bottom of your boiler so the water level is just below the second boiler. Bring the water to a boil and shut off the heat, add chocolate. Stir gently until the chocolate is smooth. Spoon or pipe into your molds. Do not grease the molds! Allow to set up in a cool area for a few minutes. We let ours cool on the counter for a few minutes then pop them in the fridge…Ready to see some?

IMG_20121127_114515IMG_20121203_163208Pretty neat, huh?

Oh…I might want to mention..Joe is also making hard candies now. But that may be another post!



Filed under Using Pyrex

Everyone Needs A Little Help…



In these crazy holiday months baking can get away from me…Thankfully, I have a wonderful little man who has almost over night decided to help in the kitchen!  If I am mixing anything he reaches up and demands to, “Help! Help!” So what is a mama to do but pick him up and let him help?


Yesterday we made some simple peanut butter cookies. Yes, I trust him using my beloved Pyrex bowl! How will he learn how amazing they are if he doesn’t get to use them? Also, if you are a collector who has children that want to “play” with your dishes- allowing them to use them seems to show them that they have jobs that don’t involve becoming drums. Now, the recipe isn’t anything fancy or special…actually, I grabbed it off of Simply Recipes. Here is the recipe that they so wonderfully shared with the world!


  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 1/2 cup butter, room temperature
  • 1/2 cup peanut butter
  • 1 egg
  • 1 1/4 cup flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

Beat the butter until creamy, 2 minutes. Add the sugars, beat for 2 more minutes. Mix in the peanut butter and egg. Mix together the dry ingredients – flour, baking soda, baking powder and salt. Stir the dry ingredients into the sugar butter mixture. Then wrap dough in plastic and refrigerate at least 3 hours. I left ours in the fridge over night…mostly because my little helper and I had a throw down over bed time and when it was over I was exhausted.

Once you’re dough is chilled take it from the wrapping and roll it into balls, slightly flatten with your hand then further flatten with a fork. Gives it that nice finished look. While I did that…I set my little chef to his own kitchen3506_10151372456057448_212148479_n

Once he saw me taking his picture he took out his wooden spoon, put it in his mouth and said “Mmmm!Yumm!” Then offered me a bite. I love the blossoming appreciation for cooking he is learning early on. And if all goes as planned…we may be able to start a small garden in the spring. Plenty of little kids around us now who will want fresh food! I don’t have a picture of the finished cookies…But rest assured, they are in the Pyrex Cookie Jar in the kitchen!




Filed under Antique, Baking With Pyrex, Pyrex, Using Pyrex

Thankful for Pyrex!

Thanksgiving was wonderful this year-much more put together than last year. We had less people, but they were people whom we love dearly. I did most of the cooking the day before, actually, so when Thursday came I really only had to form the rolls and put the turkey in. Once I did have the bird in, whom I named Fredrick, we set out to set the table. Complete with our new set of Pyrex tableware…

Here we have our table…Each place had a dinner plate and “salad” plate-which we used for rolls. Then in the center we have our Butterfly Gold salt and pepper shaker accompanied by the matching gravy boat. Our napkin rings are the Corning compatibles.

There is Freddy! I must say, he was yummy.

And here we have…the sides. Everything except the candles on the counter are Pyrex. Starting from the left:

Mashed potatoes in a large Friendship Cinderella dish

Carrots, broth and celery from the pan in a small Butterfly Gold Cinderella dish

Cheddar Cheese on the cheese plate

Crackers in the Cracker Barrel (original, huh?)

Stuffing by Hannah in a new Pyrex loaf pan

Mac and Cheese by Jesse in a large new Pyrex casserole dish

Corn and Peas in a split Town and Country dish

Roasted potatoes in the promotional piece Zodiac

And lastly, two plates of turkey meat on the platters from our unnamed full set.

You’d think we’d be done, huh? You think wrong…there is still dessert!

Here we have our two pies. Chocolate, in a 10 inch classic Pyrex pie plate and pumpkin in a newer flavor savor. In the green nesting bowl we have Joe’s homemade cinnamon whipped cream. And of course, in the center, oatmeal drop cookies. The cookies, however are not on a Pyrex dish. I love that little bird plate…we found it two summers ago at a yard sale.

So, there you all have it. Another Thanksgiving brought to you by the magic of Pyrex! Hope everyone had a great holiday.


Filed under Antique, Baking With Pyrex, Cinderella Bowl, New Pyrex, Pyrex, Using Pyrex, Vintage

A White Pie Dish…

Before we went on our spending lock down we did come up with a few new pieces for real cheap. But I’m breaking them up into separate posts just to keep myself going…though I did find a new cinnamon roll recipe I will share with you all at some point. They’ve already been re-requested and they aren’t even gone yet. But anyway, let’s move on to this little dish.

This is our second colored pie dish-the first was a pinky coral colored one we bought at Brimfield for 4 dollars. We thought that was a killer deal then considering we hadn’t ever come across a colored dish and for such a low price at a huge flea market-but this little guy ended up being better…by a whole dollar! Silly that a dollar makes a difference but to me it sure does. A better deal is a better deal. We found it at a Co-Op in Sutton..but I can’t recall the name of the place. I know, horrible..shame on me..bad girl. But it was nearly a month ago now! I think that this little lady will make her debut at Thanksgiving with maybe a pumpkin pie inside. You know, for those who like pumpkin…I’ll have to make the chocolate in my moms old Corning blue flower dish. Since its always had chocolate pie in it I can’t break from it even for Pyrex.

Time to start tightening up Thanksgiving details, as a matter of fact…write will I can!


Filed under Antique, Brimfield Flea Market, Collectiong, Pyrex, Using Pyrex, Vintage, where to buy Pyrex

Molasses Bread

How many of you have gone to the Cheesecake Factory and had that amazing dark wheat bread they give you? Oh man do we love it…especially my picky husband. He asked me the other day, do you think you could find a recipe for that? Well, I did thanks to Rea Gun Ramblings! Mine didn’t come out nearly as yummy looking as hers did but it was my first time making it, after all. I’ve had friends chomping at the bit to get the recipe so let’s just get started!
In a large mixing bowl combine 3/4 cups warm water and 1 teaspoon of instant coffee. Once the coffee is dissolved, add half a packet (1 1/8 teaspoons) of yeast.

When the yeast bubbles, add in the following: 1/2 TBS sugar, 1/2 TBS coca, 1/2 tsp salt and 1/2 TBS oil. Gently combine then add in 1 1/8 cups of flour and 1/4 cup of molasses.

Begin to knead gently. The girl over at Rea Gun was right-this dough is so soft and fluffy! It was a joy to knead. She suggests only putting in half the flour with the molasses but I didn’t find an issue doing it all at once-my phone froze so I didn’t have the recipe in sight. Allow the dough to rise/double in size. You can either roll them into rolls or prepare it into a loaf as I did. After 25-30 minutes at 350 degrees you get…

This! Only…I’m sure yours won’t be missing two slices. I will say that the bread tasted much better warm than cool. Once it was cooled it tasted much sweeter. Not sure why, maybe I flubbed something somewhere. Who knows! Either way, bread is always better warm.

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Filed under Antique, Baking With Pyrex, Pyrex, Using Pyrex, Vintage