WD-40

Whoa boy.  It’s been a crazy couple of days around here.  I know you were beginning to think I had dropped off the face of the earth, but I didn’t, I was just doing some really really important things, like:

• Having an extremely productive meeting with Hubby, during a leisurely breakfast on Friday morning, that included talking about the release date of my next eBook (more about that later).
• Shopping for food.  It’s a necessary evil when you want to eat, or cook, or blog about food, or blog about eating food.
• Entertaining my children during yet another snow day.  It’s the 4th or 5th one this month; honestly, I’ve lost count.
• Cooking.  I. mean. a. lot. of. cooking.  Actually, I spent many hours in the kitchen yesterday.  It was amazing!
• Studying photography.  Yes, I know you are already thanking me for this.  Duly noted.  I think you’ll notice a slight improvement already.
• Explaining to Hubby how badly I really, really, really need a better camera.  It took some convincing, but he gave in after I pointed out some amazing blogs with fantastic photography.

Like I mentioned earlier, I’ve begun planning and writing my next eBook - which will be a continuation of the Angie Pangie Celebrates series I have already started.  Oh Yeah - If you haven’t downloaded your copy of Angie Pangie Celebrates:  Chinese New Year, you really must not miss out on the fantastic recipes and information.  Festival of Lanterns, the final celebration of the Chinese Lunar New Year, is just around the corner, on February 21st.  So, back to the next cookbook, Cinco De Mayo, will be published on April 18th.  Please remember to come back and download a copy on or after April 18th.

 O.k., now that I’m done with that.  Let’s talk about the recipe I have for you today.  Today’s recipe isn’t very tasty.  As a matter of fact, it tastes really bad.  However, it’s probably one of the most exciting recipes you’re going to read today - or tomorrow, shoot maybe all week. 

Professional Style Pan Release

Right I know.  You’re thinking, “Um, what is so exciting about this? Angie Pangie has gone and lost her nut.”  Well, just hang on for a minute, I’m going to tell you what is so exciting about it (you knew that, didn’t you?).  This stuff is unbelievable.  You know that cake pan you’ve got in the cabinet that Great Aunt Betty gave you?  Yup, that’s the one; the one where you’re never sure if all of the cake, half of the cake, or just pieces of the cake are going to come out?  Well, not to worry anymore, because this stuff is like WD-40 for cake pans.  It really does work that good.  Still skeptical?  O.k., well, take a look at this beauty . . .

Yup, not one tiny speck of bundt cake stuck to my pan.  And it was great, because I just tipped it over and it slipped out of the pan.  No tapping, loosening it up, nothing like that.  (Oh, that bundt cake recipe will be here for you very soon, not to worry.)  Best of all, you get to control what goes into your cake pan WD-40, unlike the stuff you can buy at the cake supply store (can anyone say trans-fat?)

So, go make a batch.  It takes a while to use it up, so you won’t have to make it terribly often.  And it’s good on your shelf, at room temperature, for several months.  If you are worried about the white flour coloring your chocolate cakes, use cocoa instead, but I have had no problems with this (as you can see from the photo).

Professional Style Pan Release

1/2 cup canola oil or vegetable oil 
1/2 cup vegetable shortening 
1/2 cup all-purpose flour, or 1/4 cup cocoa and 1/4 cup all-purpose flour

Place all ingredients into a mixing bowl.

Using an electric mixer, beat until mixture is well mixed, and is light and fluffy.

Use a pastry brush or basting brush to apply to pans before baking or cooking.
Store at room temperature in a tightly covered container.
If it seperates while being stored, just give it a quick mix before using.
Lastly, if you choose to store this in the fridge, let it return to room temperature to increase spreadability.

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