Bake Ware, Silicon Teflon and More

Bake Ware, Silicone, Teflon and More

The newest of bake ware make baking easy as pie. The unique shape make it simple to impress your guest and family alike. Bunt pans can make a rather everyday zucchini cake into something special to look at.

A new set of baking pans can also make a great shower gift or even birthday gift for the avid baker. With a Non-stick coating, clean up is quick and easy, but a little care is needed to keep that coating up to snuff. When cleaning or cooking with coated cookware you need to remember not to use metal utensils, they are too hard and will scratch the pans and thus ruining them.

Silicone bake ware is a neat new invention that I love; it is just as easy to clean as Teflon but is even easier to store. This soft and flexible pan will fold into any drawer or cupboard, this is great if you are short of kitchen space. The fact that it is flexible makes getting things, that would often stick in a traditional pan, out of a silicone pan trouble-free. I have noticed though that baking in this bake ware takes longer, so you will need to make allowances for this.

Seasonal shapes for cake pans are another great way to make the season seem festive. Pumpkins, Easter Bunnies. Snowmen, Santa and more, These shapes also make great birthday cakes.

Pyrex is another type of cookware altogether, I find that glass looks a great deal better at the table if you plan to serve your baking from the pan. You will need to take note that it is often recommended to bake at a tempiter 25 degrees lower than that recommended in the recipe you are using. Often lids come with these sets, this make keeping your baking fresh is easy.

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MY FAVORITE CHOCOLATE ZUCCHINI CAKE RECIPE

2 1/2 cups regular all-purpose flour, unsifted
1/2 cup cocoa
2 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
3/4 cup soft butter
2 cups sugar
3 eggs
2 teaspoons vanilla
2 teaspoons grated orange peel
2 cups coarsely shredded zucchini
1/2 cup milk
1 cup chopped walnuts or pecans
Glaze (directions follow)

Preheat the oven to 350°F.
1 Combine the four, cocoa, baking powder, soda, salt, and cinnamon; set aside.
2 With a mixer, beat together the butter and the sugar until they are smoothly blended. Add the eggs to the butter and sugar mixture one at a time, beating well after each addition. With a spoon, stir in the vanilla, orange peel, and zucchini.
3 Alternately stir the dry ingredients and the milk into the zucchini mixture, including the nuts with the last addition.
4 Pour the batter into a greased and flour-dusted 10-inch tube pan or bundt pan. Bake in the oven for about 50 minutes (test at 45 minutes!) or until a wooden pick inserted in the center comes out clean. Cool in pan 15 minutes; turn out on wire rack to cool thoroughly.
5 Drizzle glaze over cake.
Glaze: Mix together 2 cups powdered sugar, 3 Tablespoons milk, and 1 teaspoon vanilla. Beat until smooth.

Cut in thin slices to serve. Makes 10-12 servings.