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[Mjkoaktreecottag AT aol.com]

Lynda~
     I bake corn bread, gingerbread, and assorted  other old recipes in my 
cast iron bake-kettle (Dutch oven to camp fire  cooks) on the fireplace 
hearth, 
just as my Scotch-Irish anscestor would have, at  the Living History Farm 
where I  volunteer as a historic site  interpreter.  When they don't burn, 
which I 
am getting better at  preventing, they have a wonderful flavor. 
 At home, I often bake like my grandmother in my cast iron skillets in  my 
oven.  I will try some of my favorites on the stove top  in  the iron 
skillets 
along with some sent in response to the  query. However, I'm wishing for a 
gas 
stove again as I don't like the  electric that I inherited--it's easier to 
control the gas burners.  There  was a wonderful sounding Dutch oven/deep 
cast 
iron pan bread recipe from  the NY Times that was going round this year, but 
I 
found it in the heat  of summer, so deferred trying it till fall.  It may be 
time to  try it now as we are finally getting some cooler days--as soon as I 
find my  recipe!   Has any one made this bread?
maggie



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