Saturday Thoughts...Homemade Pan Release

 Sue and I were chatting about Bundt pans at coffee this morning. That reminded me that we had posted a few years ago a recipe for Homemade Pan Release. I still use it though not as often as I don’t do as much baking. I really don’t like spray pan releases and don’t use them and this is so much easier and cheaper than buying them or greasing a pan and then flouring it and making a mess while doing it. 

 You can make a small amount for just one or if you still bake a lot, a larger amount in just a few minutes and it keeps well. I have stored it just fine in the cupboard but if it is warm in your house or you are making a larger amount you might want to store it in the refrigerator. Either way seems to work fine. Do be sure to use vegetable shortening or if using lard (which I haven’t tried) the lard should be at room temperature to start.

 This works so well that I wanted to post it again for our newer readers and for our older readers who might have missed it the first time around.
 I have seen directions where they whip it with a mixer but I find a fork works just fine and is a lot less work and mess.

Directions:

 Take two parts of shortening to one part of flour, such as one cup of shortening to one half cup of flour. With a fork mix well and store in an air tight container either on a shelf in a cool and dark cupboard or in your refrigerator. If storing in refrigerator it might be easier to work with if your take it out a little early to warm some.

 Using a pastry brush, napkin or paper towel spread in your pan. Ergo, shortening and floured all at once!