Jenny Hartin - 101 Things To Do With A Bundt Pan

1. I recommend Nordic Ware Bundt Pans. They conduct heat welland are a high-quality product.
2. For purposes of the recipes in this book, a 10-inch or12-cup Bundt pan is recommended and a tube-style Bundt pan with plain sides,when indicated, works more efficiently. The more elaborate pans will not workwell here.
3. To prepare pans for cake-like recipes, I recommend anapplication of nonstick baking spray with flour, such as Bakers Joy, a lightdusting of flour, tapping to release any excess flour, followed by anotherapplication of baking spray with flour before adding the batter.
4. For savory recipes, a liberal application ofneutral-flavored nonstick cooking spray such as Pam works best.
5. Recipes call for all-purpose flour unless otherwise noted,eggs are always large, and I use Land O Lakes butter for all my baking andcooking. Rhodes frozen bread is my preference when frozen bread is called for,and for cornbread mix (in lieu of making your own) I recommend Famous Davesbrand.
6. While some of these recipes call for packaged products, Ialways recommend using the highest quality ingredients for the best results. Ionly use Ghirardelli brand cake and brownie mixes as I find their qualityunparalleled.
7. I recommend buying an instant-read digital thermometer togauge your bread for doneness. Most breads are baked to an internal temperatureof 190 degrees, and enriched breads to 200 degrees.
8. To check for doneness on cakes, use a Bundt cake tester orwooden skewer to insert into the cake. If it comes back clean, the cake is done.For cake-like brownies, remove from oven when they just begin to pull away fromthe sides of the pan, or a toothpick or skewer comes out clean. For fudgybrownies, bake within the time range stated in the recipe. For very moistbrownies, remove from oven toward the minimum baking time.
9. The Nordic Ware anniversary pans in gold are workhorses andI display them on my kitchen wall for two reasons: space restrictions and theyare decorative.
10. A thin flexible offset spatula is a great tool to helploosen the cooked contents from any troublesome Bundt pan.
11. Cooking dinner in a Bundt pan allows for even cooking aswell as less splattering than when using a sheet pan.

1 cup flour

2 cups whole-wheat flour

1/4 cup plus 2 tablespoons sugar, divided

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

1/4 cup shortening

1/4 cup buttermilk

1 tablespoon water

butter, room temperature, optional

marmalade or jam, of choice, optional

Preheat oven 375 degrees. Prepare a 6-cup Bundt pan withnonstick baking spray.

In a large bowl, add the flours, 1/4 cup sugar, bakingpowder, baking soda, and salt. Then cut the shortening into the dry ingredients witha pastry fork, pastry blender, or large fork. Add the buttermilk and mix until doughcomes together; do not overmix.

Flour a work surface and knead dough about 10 times. Presslightly into a 7-inch circle, keeping an even thickness, and use a small roundcutter to make a hole in the center of the dough. Place dough into the pan and markwith a small x in 4 evenly spaced places on the top of the dough. Bake for 40minutes.

In a small saucepan, mix remaining sugar with 1 tablespoonof water and heat until sugar is dissolved. After bread has baked for 40 minutes,brush sugar mixture over the top of the loaf and bake for 5 more minutes. Removefrom oven and allow to cool on a wire rack before inverting onto a platter. Serveslices with butter and marmalade, if desired. Makes 810 servings.

2 cups flour

1-1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 tablespoon orange zest

1-1/2 cups fresh cranberries

1/2 cup coarsely chopped pecans

1/4 cup butter, softened

1 cup sugar

1 egg, room temperature

3/4 cup orange juice

Preheat oven to 350 degrees. Prepare a 12-cup Bundt pan withnonstick baking spray.

In a medium bowl, whisk together the flour, baking powder,baking soda, and salt. Stir in orange zest, cranberries, and pecans. Set aside.

In a large bowl, cream together the butter, sugar, and egguntil smooth. Mix in orange juice. Stir in flour mixture until just moistened. Pourbatter into prepared pan.

Bake for 4560 minutes, or until the bread springs back whenlightly touched. Let rest in the pan for 10 minutes then turn out onto a wire rackto cool. Makes 1012 servings.

2 cups flour

1-1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 tablespoon lemon zest

2 teaspoons poppy seeds

1/4 cup butter, softened

1 cup sugar

1 egg, room temperature

1/2 cup lemon juice

1/4 cup milk

1 cup powdered sugar

1 lemon, zested and juiced

1/2 cup sliced almonds

Preheat oven to 350 degrees. Prepare a 12-cup Bundt pan withnonstick baking spray.

In a medium bowl, whisk together flour, baking powder,baking soda, and salt. Stir in lemon zest and poppy seeds. Set aside.

In a large bowl, cream together butter, sugar, and egg untilsmooth. Mix in lemon juice. Stir in flour mixture alternating with milk until justmoistened. Pour batter into prepared pan. Bake for 4560 minutes, or until the breadsprings back when lightly touched. Let rest in the pan for 10 minutes then turn outonto a wire rack to cool for 10 minutes.

Glaze and Topping In a small bowl, whisk together the powdered sugar and lemon zest and juice.Drizzle glaze over the bread and sprinkle almonds over top. Makes 1012servings.

1 can (16.3 ounces) refrigerated biscuits (not theflaky kind)

4 tablespoons butter, melted

2 cloves garlic, minced

1/2 cup freshly grated Parmesancheese, plus extra

marinara sauce, warmed

Preheat oven to 350 degrees. Prepare a 12-cup Bundt pan withnonstick baking spray.

Cut the biscuits into quarters and place in a medium bowl.Add the butter, garlic, and Parmesan; toss to coat. Layer coated biscuit pieces intoprepared pan and bake for 2025 minutes.