Sometime at the end of 2012, my interest in vintage Pyrex bowls skyrocketed. More than a hundred years ago, when Pyrex was introduced into the market, it really revolutionized home cooking. For the first time, people could serve out of what they made their food in. The glassware could be taken from the oven, onto the table for serving, and then used as storage in the fridge or freezer. Imagine having to use separate vessels for each step of the cooking process! And the amount of dishes to do. Without a dishwasher. The type of colorful Pyrex that I like was introduced in 1947. All this information I found on Pyrex Love .

In April 2013, my grandmother in Hawaii gave me her 1 1/2 pint (#401) Amish Butterprint nested mixing bowl (not pictured in this post). She doesn't quite remember how she inherited it, but gave some indication that it was most likely from relatives who were moving and didn't want these heavy glass bowls clogging up space in their kitchen cabinets.

Legend says that the Amish Butterprint print appeared somewhere between 1957 to 1959.

Now begins the story of how I acquired my second piece of Amish Butterprint Pyrex:

In December 2014, while driving from Los Angeles up to San Francisco on the Pacific Coast Highway in a rented red Camaro, I stopped in Cambria for lunch. While walking around Main Street, I stopped in at Granny Had One Antiques & Collectibles. Among the stash of Pyrex available for sale, there was the 1 1/2 pint (#502) size refrigerator dish! It was priced less than the other ones because it didn’t come with the glass lid (they break easily, so I often find Pyrex sold without the lid). Later, back in Minneapolis, I found the matching glass lid at a thrift store near my house for 79 cents!

Lids aren't air tight but it's nice to have a complete set when you know it's out there.

The best use of this Pyrex dish so far is to make baked treats. The 9X5 loaf pans are often too big. There are too many recipes that I want to try, but I don’t have a good inventory system of people lined up to eat the goodies when it's fresh out of the oven.

Most recipes, however, are not made for the #502 refrigerator dish so I came up with my own...and I promise to share more when I tweak other recipes to fit my dish! What else do you bake in your Pyrex refrigerator dishes?

Banana Nutella Bread

2 medium bananas
½ cup brown sugar
¼ cup unsalted butter, melted
¼ cup milk
1 large egg
1 tsp vanilla extract
1 cup flour
1 tsp baking powder
1 tsp baking soda
¾ tsp salt
¼ cup nutella

Preheat oven to 350°F and butter the #502 size refrigerator dish.

In a large bowl, mash bananas with a fork/potato masher until smooth. Stir in the melted butter (make sure it’s cooled). Then add in the brown sugar, butter, milk, vanilla, and large egg. Mix together. In a medium bowl, mix the dry ingredients together. Then slowly add the dry ingredients into the wet ingredients and mix till its combined.

Pour ¾ mixture in the refrigerator dish. Add spoonfuls of Nutella into the refrigerator dish. With a knife, make swirls between the Nutella and the batter. Add the rest of the batter on top of the Nutella. Try to cover up the Nutella, otherwise, it gets a bit too browned from the oven.

Bake for 40-45 minutes or until you can stick a wooden chopstick (or whatever tester you use) into the center and it comes out clean.

Remove from oven and cool completely on a rack. Slice and serve!