Holman Pottery

Apple Baker Directions

 

Core apple and place over stem of Holman Pottery Apple Baker.  Season as desired using butter, cinnamon, and sugar.  Bake in conventional oven at 350° for approximately one hour (or microwave oven on high for approximately 10 minutes) until tender.

 

Remove from oven, top with ice cream and serve immediately, using Holman Pottery Apple Baker as the serving dish.

 

 

Baked Brie for

Holman Pottery

Brie Baker

 

§          1 small brie wheel

§          Apricot jam

§          Almond slices

 

Remove rind from top of brie and place brie on Holman Pottery Brie Baker.  Cover entire top of brie with apricot jam.  Sprinkle almond slices on top.

 

Bake uncovered at 325° for 15 minutes or until cheese is melted and bubbly. 

 

Serve with crackers or apples.

 

 

Holman Pottery

Chicken Baker Directions

 

Preheat oven to 350° 

 

Put your favorite liquid (beer, lemonade, broth, herbed water, wine, etc.) in the center cup of the Holman Pottery Chicken Baker.  Slip a chicken (3 to 4 lb. fryer) over the cup.  Rub a bit of olive oil or butter (and seasoning if desired) on the skin of the chicken and bake uncovered for about 1 ½ hours. 

 

Makes a moist, perfect baked chicken every time!

 

 

Southern Blackberry Cobbler for

Holman Pottery Cobbler Crock

 

§          1 ½ cups blackberries or 1 16oz package frozen blackberries, thawed

§          1/3 cup sugar

§          1 ½ Tablespoons flour

§          ¾ cup water

§          ½ Tablespoon lemon juice

§          pastry crust (for one pie)

§          1 Tablespoon butter, melted

§          Ice Cream (not really optional)

 

Place berries in lightly greased Holman Pottery cobbler crock.  Combine sugar and flour; stir in water and lemon juice.  Pour mixture over berries and bake at 425° for 15 minutes.

 

Place crust over hot berries; brush with butter.  Bake at 425° for 20 – 30 minutes or until crust is golden brown.  Serve warm with ice cream, if desired.  Yield:  3 to 4 servings.

 

 

Holman Pottery

French Butter Crock Directions

 

Fill the top (lid) of the Holman Pottery French Butter Crock with butter.  Fill the bottom part about halfway with water.  As you turn the top part over to fit inside the bottom, the excess water will flow out of the outlet hole.

 

The butter is protected by an airtight seal of water at the base of the crock.  Not only does the crock keep the butter at the perfect spreading consistency by insulating and keeping the butter cool, it is designed to enhance the flavor and freshness by preventing the butter from picking up bad flavors and odors from other stuff in your refrigerator.

 

Be sure to wash the butter crock thoroughly before adding new butter.  The Holman Pottery French Butter Crock can be washed in the dishwasher.

 

 

Baked Garlic for

Holman Pottery

Garlic Baker

 

§          2 whole heads garlic

§          1 Tbsp. extra virgin olive oil

§          ½ tsp. salt

§          dash pepper

§          dried thyme or oregano (optional)

 

Heat oven to 350°.  Peel loose papery skin off garlic bulbs.  Slice top of each head (pointy end) so that flesh is exposed.  Arrange in Holman Pottery Garlic Baker and drizzle with olive oil.  Sprinkle with salt, pepper, and herbs.  Cover with lid and bake about 45 minutes.  Remove lid and continue baking for about 15 minutes until garlic is soft and golden.  Cool before serving.  Squeeze soft garlic out of skins to use as a spread.

 

Garlic becomes sweet, mellow, and nutty when roasted!  This may be stored several days in the refrigerator.

 

 

Monkey Bread for

Holman Pottery

Monkey Bread Baker

 

All the rage after it was first introduced in the 1950’s, the pull-apart yeast bread called “monkey bread” has become a 20th-century classic.

 

small amount of butter to coat inside of baker

2 packages of buttermilk biscuit tubes
2/3 cup sugar
1 1/2 teaspoons cinnamon
2/3 cup butter
1/4 cup brown sugar

 

Butter Holman Pottery Monkey Bread Baker.  Cut each biscuit into 4 pieces. Mix white sugar and cinnamon together.  Drop biscuit pieces into sugar and cinnamon mixture; then drop the coated pieces into the buttered Holman Pottery Monkey Bread Baker (don't squish roll pieces when placing them in the Baker).

Put 1/3 cup of the left-over sugar/cinnamon mix and 1/3 cup packed brown sugar and 2/3 cup of butter into a small saucepan. Bring this mixture just to a boil; remove from heat immediately. Carefully drizzle over the roll pieces.

Bake at 350°F for 30 minutes. Cool slightly in an upright position, then tip Baker over onto a plate to remove monkey pull-apart bread.

 

 

Bell Pepper Nachos for

Holman Pottery Nacho Plate
 

1/2 green bell pepper, seeded and cut into strips
1/2 red pepper, seeded and cut into strips
1/2 yellow pepper, seeded and cut into strips
3/4 cup shredded Monterey Jack cheese
2 tablespoons chopped olives
1/4 teaspoon crushed red pepper
1 jalapeno pepper, minced (optional)

 

Cut bell peppers into strips crosswise in half.  Arrange close together in Holman Pottery Nacho Plate.  Sprinkle with cheese, olives, crushed red pepper, and jalapeno (optional).  Broil peppers with toppings 3 – 4” from heat about 3 minutes, or until cheese is melted. 

 

Chicken Nachos for

Holman Pottery Nacho Plate

 

tortilla chips
3/4 cup grated cheese, divided
1/2 cup refried beans, warm
1/2 cup cooked chicken, chopped
1/4 cup sour cream
3 tablespoons salsa
1 tablespoon sliced jalapenos (optional)

 

Place chips on Holman Pottery Nacho Plate. Cover with 1/2 c. cheese. Spoon beans over cheese, sprinkle chicken on top. Sprinkle remaining cheese over that.   Bake at 400 degrees for about 2 min. or until cheese melts.  Dribble sour cream on top. Sprinkle salsa over entire dish. Top with jalapenos if desired.

 

 

Holman Pottery

Olive Combo

 

A dish for delicious tidbits. A night of festivity or a simple gathering can begin with marinated olives, served in a Holman Pottery Olive Combo. The side cups include a small one for toothpicks and a large one for the olives' pits.

 

 

Garlic Herb Bread Dip for

Holman Pottery

Olive Oil Dipping Dish

 

§          1 to 2 cloves garlic, put through garlic press

§          2 to 3 sprigs of fresh marjoram; strip off leaves, should have 1 to 2 Tbs. leaves

§          1 lg. fresh basil leaf, torn up small

§          a few shakes of red pepper flakes

§          a few grinds of coarse black pepper

§          shake of salt

§          ½ cup olive oil

 

Combine all ingredients in Holman Pottery Olive Oil Dipping Dish.  Heat in microwave on High for 1 min.  Allow to cool. 

 

Before serving, heat again on High for approximately 20 – 30 seconds.

 

This dip may be used several times and it’s okay to add an additional ¼ cup olive oil once the mixture gets too low.