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    101 Things To Do With A Bundt Pan
    101 Things To Do With A Bundt Pan
    101 Things To Do With A Bundt Pan
    Ebook188 pages1 hour

    101 Things To Do With A Bundt Pan

    By Jenny Hartin

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    About this ebook

    We like big Bundts and we cannot lie! Discover fun one-pan dishes including cakes—and much, much more.

    101 Things To Do With A Bundt® Pan offers a wide variety of not only cake and bread recipes, but sweet and savory sides, appetizers, brunch ideas, and dinner options.

    Packed with delish recipe ideas cooked in everyone’s favorite iconic pan, 101 Things To Do With A Bundt® Pan will help the home cook serve up quick and easy one-pan dishes from breakfasts to main dishes, including comfort foods like meat loaf, lasagna, mac and cheese, and even roast chicken. Also included are helpful hints for getting the best results from your Bundt! Try:

    · Bacony Jalapeno Poppers

    · Hawaiian Monkey Bread

    · Cranberry and Orange Bread

    · Cinnamon Pan Breakfast

    · General Tso’s Chicken

    · Zucchini Lasagna

    · Sweet Potato Casserole

    · Berry-Filled Bundt Cake

    · Peach Cobbler, and much more
    LanguageEnglish
    PublisherOpen Road Integrated Media
    Release dateAug 20, 2019
    ISBN9781423652106
    101 Things To Do With A Bundt Pan
    Author

    Jenny Hartin

    Jenny Hartin is the founder of The Cookbook Junkies, a Facebook group that brings cookbook fanatics together, as well as a website of the same name. She is also the director of publicity for Eat Your Books and is well-known in the cookbook arena. She has been a cookbook judge for the James Beard Awards and has written for various websites and venues doing cookbook reviews and feature pieces. Jenny spends a great deal of her time developing her own recipes, writing, cooking, and baking. This is her first cookbook. She lives in Colorado.

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      Book preview

      101 Things To Do With A Bundt Pan - Jenny Hartin

      101_Bundt_Cover.jpg

      101 Things® To Do With A Bundt® Pan

      By Jenny Hartin

      Photo of Gibbs Smith logo.

      Digital Edition 1.0

      Text © 2019 Jenny Hartin

      101 Things is a registered trademark of Gibbs Smith, Publisher and Stephanie Ashcraft.

      Bundt is a registered trademark of Northland Aluminum Products, Nordic Ware.

      All rights reserved. No part of this book may be reproduced by any means whatsoever without written permission from the publisher, except brief portions quoted for purpose of review.

      Published by

      Gibbs Smith

      P.O. Box 667

      Layton, Utah 84041

      1.800.835.4993 orders

      www.gibbs-smith.com

      Library of Congress Control Number: 2018968319

      ISBN: 9781423652106 (ebook)

      Acknowledgments

      Special thanks to my husband, Jim, and my sons Bryan and Andrew, who make cooking and baking a pleasure.

      Thank you to my group of recipe testers: Judy A., Judy K., Rona, Faye, Renee, Robin C., Shellie, Dawn, Christine M., Allison C., Nancy, Lyla, and anyone else I may have forgotten! Thanks to my best friend Tina for her support and recipe suggestions.

      And, to Robin Chesser who did an incredible job of editing, organizing, and making sense of my recipes.

      Undying gratitude to Jane and Fiona of Eat Your Books for believing in me.

      Contents

      Helpful Hints

      Breads

      Brown Bread

      Cranberry and Orange Bread

      Lemon Poppy Seed Bread

      Garlic Parmesan Pull-Apart Bread

      Everything Bagel Loaf

      Banana Bread with Peanut Butter Glaze

      Sally Lunn Bread

      Bundt Panettone

      Double Cornbread

      Golden Milk Bundt Bread

      Carrot Cake Bread

      Chocolate Chip Scone Bread

      Monkey Breads

      Original Monkey Bread

      Lemon-White Chocolate Monkey Bread

      Strawberry Shortcake Monkey Bread

      S’mores Monkey Bread

      Hawaiian Monkey Bread

      Savory Lemon, Thyme, and Gruyere Monkey Bread

      Bread Puddings

      Chocolate Peanut Butter Bread Pudding

      White Chocolate, Almond, and Cranberry Bread Pudding

      Maple-Pecan Bread Pudding

      Pineapple, Cheddar, and Ham Bread Pudding

      Apple Pie Bread Pudding

      Croissant Custard Bread Pudding

      Cheesy Meaty Bread Pudding

      Breakfasts

      Cinnamon Pecan Breakfast

      Esther’s Sticky Buns

      Bacon-Wrapped Breakfast Bundt

      Veggie Breakfast Casserole

      Cinnamon Rolls in a Bundt

      Potato and Egg Breakfast

      Jelly Doughnut Bundt

      Chocolate Hazelnut–Filled Breakfast Bundt

      Eggy Breakfast Bake

      Appetizers & Party Treats

      Pimiento Bundt with Bacon Jam

      Savory Goat Cheese Cheesecake

      Bacony Jalapeno Poppers

      Cheesy Pimiento Bundt

      Tuna Salad Bundt

      Chicken Salad Bundt

      Meatball-Stuffed Bread

      Sangria Ice Mold

      Holiday Ice Mold

      Mojito Ice Mold

      Side Dishes

      Potato Salad Bundt

      Macaroni and Cheese Bundt

      Rigatoni Bundt

      Pasta Salad with Crudite

      Sweet Potato Casserole

      Cheddar-Onion Bread Stuffing

      Macaroni and Cheese with Garlic Breadcrumbs

      Scalloped Potato Duo

      Bacon-Wrapped Loaded Mashed Potatoes

      Stuffed Spinach and Artichoke Bread

      Spicy Potato-Stuffed Naan Bundt

      Roasted Vegetables

      Dinners

      Turkey Meatloaf with Cranberry Sauce

      Cheese-Filled Italian Chicken Meatloaf

      Greek-Style Shepherd’s Pie

      Stroganoff-Style Shepherd’s Pie

      Roast Chicken Dinner

      Day-After-Thanksgiving in a Bundt

      Cacio e Pepe Spaghetti Bundt

      Chicken Enchilada Casserole

      Lemony Chicken Dinner

      Double Cornbread–Stuffed with Chili

      Patty Melt Casserole

      General Tso’s Chicken

      Italian Chicken

      Zucchini Lasagna

      Cakes

      Brownie Chocolate Cake

      Celebration Cake

      Red Velvet Cake

      Italian Cassata Cake

      Lemon Blueberry Pound Cake

      Hummingbird Bundt

      Snickers-Filled Bundt

      Cream Cheese Pound Cake

      Funfetti Cake

      Citrus Overload Bundt Cake

      Zuccotto Bundt

      Harvey Wallbanger Cake

      Fourth of July Bundt

      Sour Cream Pound Cake

      Mascarpone-Oreo Filled Chocolate Cake

      Easy Ice Cream Cake

      Apple Dumpling Cake

      Strawberry Swirl Cream Cheese Pound Cake

      Pumpkin Pound Cake

      Berry-Filled Bundt Cake

      Holiday Fruit Cake

      Desserts

      Italian Flag Bundt

      Peach Crisp

      Chocolate Marshmallow Rice Crisp Ring

      Apple Cinnamon Dessert

      Jenny’s Ice Cream Cake

      Peach Cobbler

      Strawberry Gelatin Mold

      Fruit Terrine

      Banana Pudding Dessert

      Cherry-Almond Gelatin Mold

      Helpful Hints

      I recommend Nordic Ware Bundt Pans. They conduct heat well and are a high-quality product.

      For purposes of the recipes in this book, a 10-inch or 12-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 work well here.

      To prepare pans for cake-like recipes, I recommend an application of nonstick baking spray with flour, such as Baker’s Joy, a light dusting of flour, tapping to release any excess flour, followed by another application of baking spray with flour before adding the batter.

      For savory recipes, a liberal application of neutral-flavored nonstick cooking spray such as Pam works best.

      Recipes call for all-purpose flour unless otherwise noted, eggs are always large, and I use Land O’ Lakes butter for all my baking and cooking. 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 Dave’s brand.

      While some of these recipes call for packaged products, I always recommend using the highest quality ingredients for the best results. I only use Ghirardelli brand cake and brownie mixes as I find their quality unparalleled.

      I recommend buying an instant-read digital thermometer to gauge your bread for doneness. Most breads are baked to an internal temperature of 190 degrees, and enriched breads to 200 degrees.

      To check for doneness on cakes, use a Bundt cake tester or wooden 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 from the sides of the pan, or a toothpick or skewer comes out clean. For fudgy brownies, bake within the time range stated in the recipe. For very moist brownies, remove from oven toward the minimum baking time.

      The Nordic Ware anniversary pans in gold are workhorses and I display them on my kitchen wall for two reasons: space restrictions and they are decorative.

      A thin flexible offset spatula is a great tool to help loosen the cooked contents from any troublesome Bundt pan.

      Cooking dinner in a Bundt pan allows for even cooking as well as less splattering than when using a sheet pan.

      Breads

      Brown Bread

      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 with nonstick baking spray.

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