Now I may not be a frequent baker, but I do so regularly enough that the cupboards are fairly well stocked with baking staples. Ingredients were no barrier to baking. The problem was with the equipment.
The new Joy of Cooking has aimed to adapt its recipes to modern convenience, and so nearly every one calls for an electric beater, which I do not own. I'm quite happy beating my butter by hand, but only if I've softened it in advance. Sudden snack cravings don't allow for such preparations. I looked through the other obvious candidate cookbooks for suggestions. Electric beaters and the wrong baking pan shapes and sizes stood in my way.
But wrong pan sizes should never be a barrier to cooking, not if there's time enough to test the goods in the oven on a regular basis to see if they're done. I found a recipe calling for melted butter, took out the muffin tray, and set to work. The Moosewood Restaurant Book of Desserts recipe for Old-Fashioned Fresh Apple Cake has now become eighteen very satisfying muffins.