3" x 6 1/2"
5 1/2" x 6" x 6"
bowl - batter
4" x 7", 1 1/2 qt.
bowl - French onion
3" x 5" x 5"
bowl - popcorn
5 1/2" x 8 1/2"
1/2" x 4"
1 1/2" x 6 3/4"
casserole - oval
casserole - square
3 1/2" x 8 1/2" x 8 1/2"
4" x 10"
3" x 7"
French butter crock
3 1/2" x 5"
4 1/2" x 5 1/2"
monkey bread baker
4 1/2" x 7"
2" x 8"
8 ½” x 2 ½” x 2 ½”
2 1/2" x 7 1/4"
olive oil dipping dish
1" x 6"
5 1/2" x 4 3/4" x 4"
salt shaker (stopperless)
2 1/2" x 3" x 3"
7" x 9" x 9"
9” x 10”
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 approx 10 min) until tender.
Remove from oven, top with ice cream and serve immediately, using Holman Pottery Apple Baker as the serving dish.
Fold bacon over top of the rim of the Holman Pottery Bacon Cooker so it is hanging inside and outside of the “cup”. Place paper towel over the top of the bacon to prevent spattering. Place the Holman Pottery Bacon Cooker in the microwave for approximately one minute per slice of bacon (with a minimum of 5 minutes). The grease will be drained to the base and held in the tray. Cook bacon to your preference.
Using a hot pad, remove cooker from the microwave. If you prefer your bacon flat, remove it from cooker and place flat on a paper towel while warm. Pour grease in to a “grease safe” container to dispose of. To clean your Holman Pottery Bacon Cooker, simply place in the dishwasher (allowing to cool completely before placing on cold surfaces or in cold water).
for Holman Pottery Batter Bowl
1 egg ½ teaspoon salt
1 cup all-purpose flour 1 tablespoon sugar
1 teaspoon baking powder 1 cup buttermilk
½ teaspoon baking soda 2 tablespoons vegetable oil
In Holman Pottery Batter Bowl, beat egg. Combine flour, baking powder, soda, salt, and sugar; add to egg. Add buttermilk and oil, beating until mixture is smooth.
For each pancake, pour about ¼ cup batter onto a hot, lightly greased griddle. Turn pancakes when tops are covered with bubbles and edges look cooked. Serve with Maple Syrup. Makes 8 (4 inch) pancakes.
To use your Holman Pottery Bread/Tortilla Warmer, simply heat it in the oven at 350° for a few minutes (5 or 10) or soak in water for 2 minutes then microwave it on high for 2 minutes. Place your Holman Pottery Bread/Tortilla Warmer in your bread basket and it will help keep your bread and tortillas warm.
ALWAYS handle hot bread/tortilla warmer with a potholder.
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.
2 packets of instant hot chocolate mix
2 Tbsp. sugar
1 Tbsp. softened butter, or vegetable oil
3 Tbsp. flour
In Holman Pottery Brownie Mug beat the egg, then beat in the hot chocolate mix, sugar, and butter. Stir in the flour. Microwave for 60-90 seconds, until mostly cooked. There should be a shiny, uncooked spot about the size of a dime or quarter. It will finish cooking as it cools. Serve right out of your Holman Pottery Brownie Mug with ice cream, and/or hot fudge sauce, chopped nuts, or whatever you have!
Clean up is easy!
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 (or spray olive oil) and seasoning, if desired, on the skin of the chicken and bake uncovered for about 2 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
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.
For fresh brewed drip coffee:
· Grind coffee beans (or use high quality ground coffee).
· Insert a standard #2 coffee filter into the top part of the Holman Pottery Coffee Filter.
· Set Holman Pottery Coffee Filter on top of Holman Pottery mug. Add desired amount of grounds to the filter. (Approximately 2 Tablespoons per cup of coffee.)
· Pour preheated water over the coffee grounds, allowing the brewed coffee to drip down into the mug, taking care not to overflow.
Traditional Cheese Fondue
½ lb grated Gruyere cheese (rind removed)
1/2 lb grated Emmentaler cheese (rind removed)
1 clove garlic , peeled
1 c dry white wine
1 tbsp fresh lemon juice
3 ½ tsp cornstarch
1 tbsp kirsch (optional)
pepper and nutmeg to taste
1. Rub inside of a med saucepan with the garlic. Add the wine and lemon juice and bring to a simmer over medium heat.
2. In a med bowl, mix the Gruyere and Emmentaler cheese with the cornstarch and toss. Stir the cheese mixture into the wine one small handful at a time. Make sure each handful is completely melted before adding another. The fondue can bubble a bit, but don't let it boil. Season with nutmeg and pepper. Stir in kirsch (optional).
3. Transfer to a Holman fondue pot and keep warm with tea candle. Serve immediately.
What to Dip? crusty cubes of French or Italian bread, cooked meat (bite sized cubes), baby potatoes (roasted or boiled), broccoli florets (boil for two minutes), Granny smith apple slices
Classic Chocolate Fondue
¾ c heavy cream
12 oz bittersweet or semisweet chocolate (finely chopped)
1 - 2 tbsp Cognac, liqueur, or brandy
1. Heat cream to simmering in a medium saucepan. Lower heat and add the chocolate. Let stand until softened (about 3 minutes). Add Cognac and whisk until smooth.
2. Transfer to Holman fondue pot and keep warm with tea candle. Serve immediately.
What to Dip? strawberries or any bite sized fruit, angel food or pound cake, marshmallows, muffins
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. It does not have to be refrigerated. 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.
Be sure to wash the butter crock thoroughly before adding new butter. The Holman Pottery French Butter Crock can be washed in the dishwasher.
French Soup for
Holman Pottery French Soup Bowls
3 tablespoons butter
4 cups thinly sliced onions, about 4 to 5 medium onions
4 cans condensed beef broth (10 1/2 ounces each)
4 slices French bread, 1 inch thick
8 ounces shredded Swiss cheese
In a large skillet over medium low heat, melt butter. Sauté onion until golden in color, about 8 minutes. In a medium saucepan, combine beef broth and sautéed onion; bring to a boil. Reduce heat, cover, and simmer for 25 to 30 minutes. Meanwhile, toast French bread on one side under broiler. Spoon French onion soup into Holman Pottery Onion Soup Bowls; float one piece of French bread in each bowl with toasted side down; sprinkle evenly with cheese. Place French onion soup under broiler until cheese is melted.
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
Monkey Bread Baker
All the rage after it was widely 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.
The Holman Pottery Monkey Bread Baker can also be used to bake many different breads and cakes.
Holman Pottery Nacho Plate
Bell Pepper Nachos
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.
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.
The Holman Pottery Nacho Plate is also perfect for individual pizzas!
Holman Pottery Oil Cruet
As a rule of thumb, clean the Holman Pottery Oil Cruet as often as you empty it. Leaving oil or vinegar inside the Holman Pottery Oil Cruet for a long extended length of time is not recommended. Residue will build up and the Holman Pottery Oil Cruet may be difficult to clean.
To clean, you can take a small piece of cloth, add dishwasher soap to it, and put it inside the Holman Pottery Oil Cruet (remove metal spout first). Add a small amount of warm water. Put your finger over the opening and shake vigorously. The wet cloth will shake around to all sides, cleaning it. Rinse and repeat if necessary. You can remove the wet cloth with a toothpick or tweezers to get it back out of the opening. Although the Holman Pottery Oil Cruet can be placed in the dishwasher, sometimes the dishwasher jets do not wash the inside of the vessel very well.
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
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.
Holman Pottery Omelet Dish
Spray the Holman Pottery Omelet Dish with cooking spray. Scramble an egg, adding in a pinch of salt and any ingredients that you like (onions, peppers, cooked ham or bacon). Pour into Holman Pottery Omelet Dish and cook in microwave for 45 seconds. Makes a perfect size for a English Muffin or a bagel!
Red Hot Squash Casserole for
Holman Pottery Oval Casserole
· 6 med. yellow squash, sliced
· 1 med – large onion, chopped
· 1 tsp. salt
· 1 tsp. sugar
· ¼ lb Velveeta cheese
· 2 Tbsp. milk
· 2 Jalapeno peppers (without seeds), or
· bell peppers or chopped pepper relish
Boil squash and onions in water with salt and sugar until tender. Drain well. Pour into Holman Pottery Oval Casserole. Make a sauce by melting Velveeta cheese and milk and pour over squash. Add finely minced jalapeno peppers and mix well. Bake in 350° oven for 10 – 15 minutes. Serve directly from Holman Pottery Oval Casserole.
Holman Pottery Paella Platter
Paella originated in the Spanish countryside long ago. Farmhands made a fire in fields at lunchtime and simmered the local short grain rice in a flat pan. They added whatever edibles were at hand. We hope you enjoy our Holman Pottery version!
½ c. olive oil
3 lb. chicken, cup up in 2” pieces
½ med. onion, chopped
1 med. sweet red pepper, cut into thin strips
1 med. bell pepper, cut into thin strips
2 cloves garlic (optional), minced
1 ½ c. uncooked regular rice
2 med. tomatoes, chopped or 1 (10 oz.) can peeled, stewed tomatoes
2 tsp. salt
3 c. boiling water (or chicken stock)
1 lb. shelled and cleaned shrimp
10 sm. clams
1 (10 oz) can peas.
In a skillet, season chicken and brown in olive oil. Remove chicken from oil and add onions, red pepper, and bell pepper. Saute 2 min but do not let brown. Stir in uncooked rice, chopped tomatoes, salt, and garlic. Stir in boiling water and bring mixture to a boil. Place entire mixture in Holman Pottery Paella Platter. Arrange chicken on top of mixture and bake, covered with foil, at 375° for 30 min. Boil clams until shells open. Arrange peas, clams, and cleaned shrimp on top of rice mixture. Finally, bake uncovered for additional 20 min, until rice, chicken, and shrimp are done. Serve hot directly out of Holman Pottery Paella Platter.
1 teaspoon vegetable or canola oil
½ cup popcorn
salt to taste
In Holman Pottery Popcorn Bowl, pour in 1 teaspoon vegetable or canola oil and ½ cup unpopped popcorn. Dampen a paper towel with water and place over the bowl (to serve as a lid). Microwave on high for 4 to 5 minutes, until most kernels are popped. Salt to taste.
CAUTION: POPCORN BOWL may remain EXTREMELY HOT for 15 minutes or more. USE HOTPADS to handle and place on heat resistant surface.
Holman Pottery Salt Pig
Ever present near the stove in European country kitchens, the salt pig keeps salt – especially the coarse grains of sea salt and kosher salt – within quick reach. In the open air, these salts are less apt to form clumps. It's also thought that the hooded shape keeps moisture from collecting on the salt.
In the Middle Ages people used to store items such as salt in wide necked jars which were made from a clay called "pygg". The so called "pig" jar retained its name long after potters stopped using "pygg" clay to produce pottery.
Your Holman Pottery Salt Pig is based on an old design, featuring a large, open “snout” that simplifies grabbing a pinch or a spoonful. It even has a little curly tail on the back.
We suggest you keep your Holman Pottery Salt Pig on the kitchen countertop next to your cook top so you too can share the convenience enjoyed by the cooks of yesteryear.
Apple Dumplings for
Holman Pottery Square Casserole
§ 1 Can Mountain Dew
§ 3 small Granny Smith apples
§ 3 cans crescent rolls
§ 2 sticks butter, melted
§ 1 ½ cups sugar
§ 1 teaspoon cinnamon
§ 1 teaspoon vanilla
In a small Holman Pottery bowl, mix sugar and cinnamon together. Peel and core apples. Cut each apple into eight slices. Roll each apple slice in a triangle of crescent roll. Place in Holman Pottery Square Casserole. In a separate Holman Pottery bowl, mix melted butter, sugar and cinnamon and stir, then add vanilla and mix well. Spoon over apples. Pour Mountain Dew around the apples. Bake at 350° for 40 minutes. Serve with ice cream, and spoon some of the sweet sauce from the pan over the top.
WARNING: PREPARE THIS DISH AT YOUR OWN RISK. IT IS BEYOND IMAGINABLE.
Stopperless Salt Shaker
Each Holman Pottery Stopperless Salt Shaker is made in one piece with an inner and outer wall. To fill the shaker, turn it over and pour salt into the hole at the bottom. Tap shaker lightly to help salt slip into the hole. Tipping the shaker slightly can help the salt to go into the space between the inner cone and the outer wall of the vessel.
Turn the Holman Pottery Stopperless Salt Shaker right side up. When you want to salt your food, hold the shaker upright, and shake it over your food. Salt will bounce around inside, and some will bounce out over the inner wall and salt your food.
If your Holman Pottery Stopperless Salt Shaker
becomes clogged with damp salt, place in a
250° oven for 15 minutes to dry.
The tasty traditions of Morocco and other Northern African
peoples can be experienced more fully using a tajine (or tagine).
The conical lid provides the enclosure that makes it act like an oven.
Holman Pottery Tajine pots are only for use in the oven (not on the stove top). Traditionally used by nomads as portable ovens over charcoal braziers, for making stews, usually containing meat,
the low, indirect heat produces a rich, aromatic flavor as the
food slowly simmers for hours.
4 chicken breasts, skinned
1/4 cup honey
1 large onion, chopped
3 cloves garlic, minced
2 sticks (3 inches each) cinnamon
Juice of 1 lemon
2 teaspoons turmeric
1/2 cup dried apricot quarters
Preheat oven to 350°. Arrange chicken breasts in bottom of Holman Pottery Tajine Pot. Pour honey over chicken; sprinkle with onion and then with minced garlic. Add cinnamon sticks and sprinkle with lemon juice and turmeric. Top with apricot quarters, cover. Bake for about 2 hours or until fork can be inserted in chicken with ease. Remove cinnamon sticks from chicken mixture and serve with rice or couscous. Makes 4 servings.
Epicurean is our line of gourmet pieces used for entertaining friends or your own family. All come with recipes or directions and are available in all Standard Designs.