I have been looking for a tried and true recipe for the Lodge Pan that I found out junking. I am going to try this one. It is posted in the Lodge website recipe pages, so it must be very good. I may change some of the ingredients to suit my preferences, maybe add some orange peel and juice. I enjoy the favor of cranberries and orange together.



INGREDIENTS
1 cup dried cranberries
¾ cup buttermilk
1 large egg
3 cups all-purpose flour
¾ cup turbinado sugar
6 tablespoons white sesame seeds
4 teaspoons baking powder
¼ teaspoon allspice, ground
¼ teaspoon cardamom, ground
¼ teaspoon salt
8 tablespoons unsalted butter, cold, cubed, plus more for greasing


PREPARATION
Preheat oven to 400 degrees F.
Whisk cranberries, buttermilk, and egg. Set aside for later.
Separately whisk flour, sugar, sesame seeds, baking powder, allspice, cardamom, and salt until fully incorporated.
Using a pastry cutter, cut butter into the flour mixture to pea-sized pieces. Add to the wet ingredients until a dough forms.
Divide the dough in the wedges of a greased scone pan. Bake until edges are golden brown, 15-17 minutes.
Let scones sit for 5-10 minutes, then gently flip the pan to release the scones. Cool on wire rack before serving.

From - www.lodgemfg.com

Lodge Cast Iron Wedge Pan

My junking paid off today. I found a new Lodge Cast Iron Wedge Pan.  My hubby is going to get it wrapped up for Christmas. He loves his cast iron cookware. How about a delicious pan of bacon, Cheddar, cornbread? Yummy!

Or...how about a dessert?

Apple-Cheddar Pie Wedges
Serves 8

Ingredients
1 (14.1-ounce) package refrigerated piecrusts (2 sheets), divided
2 cups peeled and thinly sliced Pink Lady apple (about 11⁄2 apples)
3⁄4 cup shredded sharp white Cheddar cheese, divided
2 tablespoons firmly packed light brown sugar
1 tablespoon all-purpose flour
11⁄2 teaspoons fresh lemon juice
1⁄4 teaspoon ground nutmeg
1⁄8 teaspoon ground ginger
Pinch kosher salt
1 tablespoon unsalted butter,
cut into 8 equal pieces
Instructions
Preheat oven to 350°. Spray a 9-inch cast-iron wedge pan with nonstick cooking spray.
On a lightly floured surface, roll 1 piecrust into a 12-inch circle. Cut piecrust into 8 equal triangles. Press 1 triangle into bottom and up sides of each well in prepared pan.
In a medium bowl, stir together apple, 1⁄2 cup cheese, brown sugar, flour, lemon juice, nutmeg, ginger, and salt. Divide apple mixture evenly among wells; top each with 1 piece of butter.
On a lightly floured surface, cut remaining piecrust into 8 equal triangles. Top wells with remaining triangles, pressing edges to seal. Crimp as desired. Using a sharp knife, pierce top of each well 3 times. Sprinkle evenly with remaining 1⁄4 cup cheese.

Bake until crust is golden brown, approximately 30 minutes. Let cool slightly in pan. Serve warm or at room temperature.

From - www.tasteofthesouthmagazine.com