<p>I just dug up a recipe for these squares that I haven’t made in years, and it calls for a #10 pyrex baking dish. Would that be the 8" glass square dish or the loaf shape that you might make a fruit bread in?</p>
<p>the square one!</p>
<p>If you’re making squares then it would be the 8" square pyrex. The rectangle one is for a loaf.</p>
<p>There is no dumb question.</p>
<p>How much flour does the recipe call for? Certainly a loaf pan would be wrong, but an 8" baking pan might be too small.</p>
<p>By the way, if you don’t have a pyrex pan you can always use a metal one and up the oven temps by 25 degrees.</p>
<p>I hate to confuse things but I thought pyrex made 8X8 and 9X9 and 10X10 back in the day, and the pyrex 10 was the 10X10? I could be wrong, but it is not the loaf pan nor is it the big oblong one. I think your safest using the 8X8, and it might need to cook a little longer if that means it is deeper with dough than usual.</p>
<p>try the silicone baking pans. W really likes them and no longer uses metal or ceramic-glass.</p>
<p>I have always assumed any question could be answered using google, but this one has stumped me, much to my astonishment.</p>
<p>My daughter collects vintage pyrex and so I know there are vintage pyrex advice sites… but guess what… no list of sizes. (This site is pretty cool, though: [Welcome</a> to Pyrex Love](<a href=“Welcome to Pyrex Love”>http://www.pyrexlove.com/))</p>
<p>My suggestion: look in Joy of Cooking (or something similar) for a recipe that is sort of like the one you’re using, and see what size pan that recipe uses.</p>
<p>Pyrex consumer service couldn’t help, but here’s there number: 1-800-999-3436 (North America).</p>
<p>I also tried google…</p>
<p>Went on E-bay. There’s a #10 mixing bowl with a 5.5" diameter…but…that’s not a baking dish. The #210 is the 10" pie plate…</p>
<p>Maybe it’s 10 cup???</p>
<p>10-cup Baking Dish or Pan:</p>
<p>8" x 2-1/2" springform pan
9" x 9" x 2" square pan
11-3/4" x 7-1/2" x 1 3/4" baking pan
13" x 9" x 2" rectangular pan
15-1/2" x 10-1/2" x 1" jelly-roll pan</p>
<p>For anyone baking anything, if you haven’t tried King Arthur flour, do so. The results are incredible! it’s well worth the price difference.</p>
<p>If the recipe is calling for a 10x10 pan, 8x8 is too small. 10x10 (100 sq. in.) is half again as big as 8x8 (64 sq. in.). The bars would be too thick, more like cake than a bar. A better substitute would be 9x13, the size often used for lasagna or a big batch of brownies.</p>
<p>THe recipe said #8 pyrex not 8x8. i"m making these things called “Hello Dollies” which are kind of like bars with graham crackers, coconut, condensed milk, butterscotch and chocolate bits. I don’t think the loaf pan would be big enough but its down to the 8x8 or 8x10, I guess??</p>
<p>I’ve baked squares in an 8x8 pan when the recipe called for 9x9 (I don’t HAVE a 9x9). They came out just fine but a little thicker…and I had to watch the cooking time.</p>
<p>dke, my recipe for Hello Dollies calls for a 9x13 pan, 25 minutes at 350 degrees.</p>
<p>We call ours magic cookies because they diappear. I use a 9x13.</p>
<p>Man, I could go for some of those right now!</p>
<p>Yum! My recipe for those bars calls for a 9x13. And walnuts in addition to the coconut, butterscotch and chocolate bits. I wouldn’t use an 8x8 for those cookies because they’d be heavy and dense if they were thick. Well, they’re heavy and dense anyway, but if they were too thick they’d be hard to bite.</p>
<p>and here’s the recipe, right from the condensed milk can:
<a href=“http://allrecipes.com/recipe/magic-cookie-bars-from-eagle-brand/Detail.aspx[/url]”>http://allrecipes.com/recipe/magic-cookie-bars-from-eagle-brand/Detail.aspx</a></p>
<p>9x13 pan</p>
<p>I make Hello Dollies in an 8x8 pan all the time.</p>
<p>:: pours milk ::</p>
<p>:: gets out her plate ::</p>
<p>I’m ready, no matter WHAT sized pan you baked these in!</p>
<p>THanks you guys, you’re the best. My recipe is 25 mins at 350 so to be safe I’m going to go the 9 x 13 sized pan, pyrex. Knew you guys would know!</p>