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Clay Coyote

We make art you can cook with

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Is it a Microwave Omelette Cooker? Or a Mini-Bundt Baker?

December 17, 2021 By Morgan

These little dishes are so much fun. They were originally designed as microwave omelette cookers.

Super easy, whisk up an egg (or two), add in some seasonings, cheese, diced veggies; then put it in the microwave for 60-90 seconds.

The cone in the center helps spread the heat out evenly, and it also makes an egg fit perfectly on a bagel. This morning’s combo was 1 egg, chopped spinach, and shredded cheese. I was out of bagels today, and my English muffin still did the trick.

Clay Coyote Microwave

One customer recently said that she uses her’s as mini-bundt pans. I thought I’d give it a try, so I made a smaller batch of my famous banana bread batter and put it in the little pot.

My regular sized banana bread calls for 55-65 minutes in the oven at 350F. I wasn’t sure how long the smaller batch would take, so I started the timer at 20 minutes and checked every 5. All told it was done at 30 minutes.

Get creative! Other cakes could be modified for these cute little dishes. I’d love to do a almond-poppyseed bundt cake with a lemon icing drizzle.

Our microwave omelette cookers come in all of our stoneware glazes. Online, they come in a set of 4 mix-and-matched glazed for $75. (You can order them all the same, but then they are $20 each).

If you want them in different quantities, please contact us over the phone or stop by the Gallery.

Fun story, when I was a little kid, probably around 8 years old, I really wanted to make my single mom a special cake for her birthday. I rode my bike to the convenience store, bought a microwaveable chocolate cake mix, it even came with a little disposable baking dish. I mis-read the instructions and instead of microwaving it for 3-5 minutes, I did it for 35 minutes! It was a hockey puck. The best part of the story? I still frosted it. She’s a good mom, but she did not try to eat it. I’ve come a long way in my “kitchen chops” since that rock-hard cake. ​

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Filed Under: Foodie News, On the Horizon, Our Story, Potter's Life, Recipes, The Gallery Tagged With: banana bread, bundt cake, choclate cake, eggs, microwave omelette cookers

First Post: Banana Bread Revisited

April 8, 2019 By Morgan

Blueberry Lemon Spice Banana Bread all done!The first blog we ever posted on the original Clay Coyote website was about banana bread. It’s been almost 20 years since that recipe went live.

I’ve traveled many places and had many great banana breads since, and my recipe has evolved. But it’s still got the basics: super ripe bananas, flour, sugar, baking soda, eggs, cooked in a handmade clay pot.

From there you can get creative. Swap different fats for the butter. Swap different spices. Add moisture with sour cream or apple sauce. And pick your mix in from chocolate chips, to walnuts, pecans, or dried cranberries.

Start with the basics and explore from there.

Blueberry Lemon Spice Banana Bread 
Preheat oven 350F
Mush up bananas and butter
Mix in brown sugar, eggs, sour cream, vanilla, and all the spices
Add baking soda and salt
Add flour last
Pour into Clay Coyote Square Baker
Bake at 350F for 55-65 minutes

Ingredients:
— 3 ripe bananas
— 6 table butter
— 2 eggs
— 3/4 cup light brown sugar
— 3 oz. sour cream
— 1 tsp. vanilla extract
— 1 tea cinnamon
— 1/2 tea nutmeg
— 1/2 tea cloves
— 1 1/4 tablespoon baking soda
— Pinch salt
— 2 cup flour
— 1/2 cup fresh blueberries
— 1 tea fresh squeezed lemon juice

Blueberry Lemon Spice Banana Bread Ingredients
Blueberry Lemon Spice Banana Bread with Blueberries
Blueberry Lemon Spice Banana Bread with in process
Blueberry Lemon Spice Banana Bread all done!
Up close photo of Blueberry Lemon Spice Banana Bread
Blueberry Lemon Spice Banana Bread in a clay coyote square baker
#6 Square Baker
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Filed Under: Foodie News, Our Story, Potter's Life, Pottery, Recipes Tagged With: baked in clay, Baking, banana bread, cooking with clay, Cooking with Coyote East, first post, hello world, ingredients, lemons, recipe, revisited, square baker, yellow salt

Ella’s Banana Bread

January 4, 2010 By Vivid Image

This one is proof that the potter (Tom) can be bought.  Mary Ellen and Margaret Ann can have ‘most anything for bringing this bread by all summer when they’re at the cabin.  (‘course I tell Linda L. something similar).  A good reason to buy a few more bananas than you can possibly eat before they get ripe!

Ella’s Banana Bread

3 ripe bananas
3 Tbsp. sour milk
½ cup butter or margarine
1 cup sugar
2 eggs
2 cups flour
1 tsp. baking soda
¼ tsp. salt
1 cup chopped nuts (optional)

Mash bananas with sour milk and set aside. Cream butter. Add sugar and mix well. Add eggs and beat well. Add banana mixture and mix to incorporate. Fold in dry ingredients. Add nuts if desired.

Put into two regular or four small loaf pans. Bake at 350 degrees for 45 minutes to 1 hour or until cake tester comes out clean when loaf is pierced. Cool and store in plastic. Freezes well.

Notes:
You can make sour milk by adding a small amount of vinegar or baking soda to regular milk.

Loaves will release from pan more easily if bottom of pan is lined with wax paper

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Filed Under: Recipes Tagged With: banana, banana bread, Ellas banana bread

Clay Coyote

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Phone (320) 587-2599

Mail PO BOX 363, Hutchinson, MN 55350

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