How to get a stuck bundt cake out of the pan

With the holidays coming up (fast), some of us will be retreating into the kitchen to bake goodies for presents or for entertaining. I admit, this is the only time of year I even LOOK at my bundt cake pan. And yes, I have had the stuck cake in the pan experience. I only wish I had known these tricks, I could have saved those hapless cakes 🙂

http://blog.kingarthurflour.com/2017/10/10/stuck-bundt/

Stuck-Bundt-2

Advertisements

The easy way to make pumpkin puree

If you are like me, the though of cutting up the pumpkin and avoiding chopping your own fingers, is like being invited to be on “Survivor” – thanks but I’ll just sit here and watch. But there IS an easier way to get to the yummy pumpkin goodness.

Here ya go: http://www.theprairiehomestead.com/2011/10/how-to-make-pumpkin-puree-the-easy-way.html

Now you can take advantage of all those wonderful pumpkin recipes, and use fresh pumpkin as well!

Home-made pumpkin pasta

What if I told you that you don’t need fancy equipment to make delicious pasta. And further that you can do it with only two ingredients – AND it will be totally vegan!? Well I’m telling you now!  And this is a great way to use your pumpkin after it is done decorating your table! It can decorate your plates as a fabulous meal.

Here’s the recipe: https://wholefully.com/two-ingredient-fresh-pumpkin-pasta/


After cutting fresh pasta, you can cook it immediately or refrigerate it. If not cooking pasta noodles right away, let them dry on a baking sheet for 1 to 2 minutes, dust well with flour so the strands will not stick together, and loosely fold them or form into small nests. Let dry for about 30 minutes more, then wrap and refrigerate for up to 2 days. The pasta may be frozen for up to 2 weeks.