More Polish Pottery Recipe Ideas
Polish pottery is Rebecca's favorite bake wear because of its versatility and durability. Plates look gorgeous but are also multifunctional as freezer, oven, dishwasher, and microwave safe items. Recipes bake more evenly, stay warm, and clean easily making it a favorite for easy cooking and clean up.
Peruse our recipe suggestions for some baking ideas and send us your favorite Polish pottery meals so we can add them here! |
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Carlene's Sauerkraut
Polish Pottery Piece: Large Pickling Jar
Ingredients:
Core the cabbage and slice thinly. Save the 2 or 3 large outer leaves.
Sparingly salt the cabbage. Squeeze (bruise) the cabbage so that it releases its juice.
Taste the brine. It should taste mildly salty, like the ocean or tears.
Pack the cabbage into the crock and add all of the liquid. The cabbage should be submerged - if not, add non-chlorinated water OR white wine.
Take the 2 or 3 outer leaves and cover the shredded cabbage. Your future Kraut should remain under the brine.
Place the lid on the crock and fill the well with water. Check the water level everyday to prevent outside bacteria and mold from entering the crock.
Keep crock in 65° - 75° environment and as the fermentation process begins, you'll hear bubbles being released from the crock.
After 4 weeks, you can eat your Kraut or continue fermenting for a few more weeks. Store your finished Kraut in the refrigerator.
Ingredients:
- 1 large head of green cabbage
- 2-4 tbsp. of non-iodized salt
- Non-chlorinated water OR white wine
Core the cabbage and slice thinly. Save the 2 or 3 large outer leaves.
Sparingly salt the cabbage. Squeeze (bruise) the cabbage so that it releases its juice.
Taste the brine. It should taste mildly salty, like the ocean or tears.
Pack the cabbage into the crock and add all of the liquid. The cabbage should be submerged - if not, add non-chlorinated water OR white wine.
Take the 2 or 3 outer leaves and cover the shredded cabbage. Your future Kraut should remain under the brine.
Place the lid on the crock and fill the well with water. Check the water level everyday to prevent outside bacteria and mold from entering the crock.
Keep crock in 65° - 75° environment and as the fermentation process begins, you'll hear bubbles being released from the crock.
After 4 weeks, you can eat your Kraut or continue fermenting for a few more weeks. Store your finished Kraut in the refrigerator.
3-2-1 in a Mug!
Polish Pottery Piece: Bubble Mug (or your favorite!)
Ingredients:
Mix cake mix flavor with water until smooth. Add more water for a more moist cake mixture (careful, or it will be too runny!).
Microwave for 1 minute.
Top with your favorite cake topping!
This recipe is a favorite of Rebecca's kids, especially for their slumber parties with friends.
Duncan Hines also makes single-serving, microwavable cake and brownie recipes.
Ingredients:
- 3 tbsp. cake mix
- 2 tbsp. water
- Cake topping of your choice (optional):
- Ice cream
- Whipped cream
- Dollop of frosting
Mix cake mix flavor with water until smooth. Add more water for a more moist cake mixture (careful, or it will be too runny!).
Microwave for 1 minute.
Top with your favorite cake topping!
This recipe is a favorite of Rebecca's kids, especially for their slumber parties with friends.
Duncan Hines also makes single-serving, microwavable cake and brownie recipes.
Taco Salad
T
Mini Omelets
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Mary's Baked Apples
Polish Pottery Piece: Large Apple Baker
Ingredients:
Cut apples into 6 wedges. Both apples should fit into the Large Apple Baker.
Pour toppings over the apple wedges.
Bake 350° for 50 minutes.
Baking Alternative: Use one apple and one pear and mix with cinnamon for a warm, gooey fruit snack.
Ingredients:
- 2 apples
- Topping of your choice (optional):
- Butter
- Cinnamon
- Raisins
- Nuts
Cut apples into 6 wedges. Both apples should fit into the Large Apple Baker.
Pour toppings over the apple wedges.
Bake 350° for 50 minutes.
Baking Alternative: Use one apple and one pear and mix with cinnamon for a warm, gooey fruit snack.