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 moreJenny 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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101 Things To Do With A Bundt Pan - Jenny Hartin
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.