Good morning and welcome to your Wednesday edition of A to Z Recipes newsletter. I hope this finds you well. We are all finally healthy (bye-bye cold!).

I didn't get much time to discuss the newest Monthly Theme topic of Regional Recipes - Food From Home in Monday's special Mother's Day issue. We're looking for recipes from your particular area; recipes that are indicative of what is normally eaten in your city, state, country. I think this could be a lot of fun. I am hoping that all of you will participate in this theme. I plan to make a special web page on the A to Z Recipes web site where your recipe, along with your name and where you live, will be featured. Make sure to send in your local favorites for this very special Monthly Theme issue. Visit the Monthly Theme section for more details and the special email link to be used for your submissions.

Without further ado, here is Linda...

Hi from Linda in Michigan. I know that you have one in your pots and pans cupboard. Go look. They were the rage in the seventies. Everyone had one. There were so many easy recipes for them. Their offerings were so easy to slice. And, you didn’t have to worry about frosting. Got it figured out yet? Bundt pans! And those wonderful moist cakes. I came across my pan while I was spring cleaning my kitchen and rearranging my bowls, bake ware, and paper products so they are easier for me to get at. After five years in a wheelchair I finally decided to put the heavy things in the bottom cupboards and the lighter things up higher. I never claimed to be a quick learner. Anyway, I found some great recipes for your Bundt pan. Happy baking!

The Bundt pan: Would that any of us could contribute something so perfect to the domestic tableau, some quiet achievement that everyone knows about without knowing who thought it up. Bundt cakes (and Bundt Jell-O desserts, and Bundt breakfast bread, and "monkey ball bread" made with Pillsbury Poppin' Fresh dough and butter and cinnamon in a Bundt pan) are about buffet tables and family reunions, Christmas brunches and, sometimes, church hall receptions after funerals. David Dalquist, the man who invented the Bundt pan also gave the world the microwave carousel platter.

~Washington Post.

AIRPLANE FOOD
by Michael Ryan*

Compressed chicken product, festive succotashed rice,
dead iceberg lettuce with a pale cherry tomato
hard as a mothball, and the coup de grâce: a baby bundt cake
I expect will taste like my passport
but to my delight is not bad,
half-bad, or even sort-of-bad: it is good.
Good good good good good all good
this plain sweet baby bundt cake like much else
I shall never taste touch hear see or smell,
baked for the heavens in its own fluted tube pan
for every blessed one of us ticketed passengers,
purely for our pleasure and then only briefly—
ingested, enjoyed, absorbed, and fading from memory
since we lack the capacity to retaste baby bundt cake
unlike the many childhood wounds I experience
half a century later from the faintest reminders.
This same baby bundt cake might seem scandalous
to the incognito Michelin Guide reviewer
in a three-star restaurant in the south of France.
It could cost the owner-and-chef all his stars
when losing one drives such men to relentless self-torment.
It could cause his wife-the-hostess to cease loving him
instantly, if she had worked eighty-hour weeks with him in concert
painstakingly perfecting the desserts they were known for.
"Marcel, have you lost your senses?"
she'd scream (in French, of course),
"this bundt cake tastes like Michael Ryan's passport!"
All right, she wouldn't say like my passport
but some untranslatable invective for culinary blasphemy
such as "this bundt cake tastes like duck drop—
the underside of a sink-reduction of pig bristle—
your incontinent mother's bidet brush holder"—
a local invective for premeditated betrayals
like secretly developing and serving a recipe
based on the winner of a Pillsbury bakeoff.
God knows what happened after their disgrace
to the couple, or their employees, much less their children,
especially the boy who loved nothing more
than working in the kitchen alongside his parents.
He certainly wouldn't touch a bundt cake for the rest of his life.
The sight of someone enjoying one could make him furious
and the aroma of baking bundt cake wafting from a Paris apartment,
unidentifiable to the other strollers among the aromas of the city,
could make him weep automatically as if he had turned a faucet.
He would never discuss the bundt cake episode in interviews
after he had revolutionized the national pastry
and become famous for his supernal puffy Napoleons.
Bundt cake could mean only his father's sudden dementia
and the years of grief and poverty suffered by his family,
but, since my experience and circumstances are so different,
I thought this bundt cake was really good.

*Michael Ryan is the author of four collections of poetry and three nonfiction books. He teaches at the University of California, Irvine

Bundt

A Bundt cake is simply the name used for a dessert cake cooked in a Bundt pan. The Bundt pan (a registered trademark) was created in 1950 by H. David Dalquist, founder of Nordic Ware, at the request of members of the Hadassah Society's chapter in Minneapolis, Minnesota. They were interested in a pan that could be used to make kugel, a Jewish dessert. He modified some existing ceramic pan designs by introducing folds in the outer edge, and fashioned the pan out of aluminum.

The pan sold somewhat slowly until a Pillsbury-sponsored baking contest in 1966 saw a Bundt cake win second place. This prompted a scramble for the pans, causing them to become the most-sold pan in the United States soon after. Since introduction, more than 50 million Bundt pans have been sold by the Nordic Ware company.

The name Bundt comes from the German word bund, which means "a gathering of people." Dalquist simply added the letter t to the end and trademarked it. Pillsbury licensed the name in 1970 for a line of cake mixes.

Source: en.wikipedia.org

This mixer is great! I got my order in and couldn't wait to try it. WOW! You have GOT to try it for yourself! The flavor and convenience are top shelf!
~Maggie~

Zilch, a delicious sugar free Margarita mixer is giving A to Z Recipes readers an exclusive 10% discount on all orders. Zilch is ideal for low calorie d-i-e-t programs, low carb lifestyles, and diabetic d-i-e-t-s. The mix is packaged in easy to take along, single serve packets for enjoyment at home, in restaurants, or anywhere you go. Use coupon code “AtoZ” to take advantage of this special offer. Visit Zilch at www.zilchmixers.com.
F-R-E-E SHIPPING ON ALL ORDERS !

Three More Uses For That Bundt Cake
As seen in "Martha Stewart Living" in Alternative Reality
by Genanne Walsh

Linda’s note: I didn’t find the first one too funny. In fact, it’s pretty sick, but the title said “Three” more uses…so I printed them all. Don’t read if you love animals. Read if you love roses more.

Pest control
When dealing with the worst kind of pest, chocolate is really the only appropriate Bundt cake option. It will take some time for you to decide on this as a last resort. First, notice that your hydrangeas have been uprooted. Put out traps for gophers, to no avail. Then, find suspicious droppings under your rose bushes, and a mound of dirt piled next to your rhododendron. Note that something has been burying bones in your succulent bed. Talk to your neighbor, nicely at first. Ask her about chaining her retriever-collie-labrador mix. Mention the prize you won for your Princesse de Monacos at last year's Rose Society competition. When this approach proves ineffective, begin leaving anonymous notes. Although you realize your neighbor will suspect you, feel reassured by your anonymity, and use profanity, freely. When the digging resumes after a short reprieve, gather your ingredients. The most important thing to remember is that chocolate frosting is the key element in the effectiveness of your trap. Your chocolate-frosted devil's food Bundt cake will be irresistible to your garden pest. Mix four tablespoons of rat poison into frosting, place cake on your best cake platter, and frost evenly on top and along sides. Leave under your Indian rubber tree on a full moon. Do not ask your neighbor what happened to her dog. Do not appear to gloat. Go to the garden club plant sale and buy bulbs. Plant your spring beds. Watch for the purple crocuses, your favorite. 

Training aids for the table manners impaired
While one hopes these won't be needed in one's home, one must be realistic. The most important element of these Bundt cake training aids is varnish. Choose a clear, quality varnish for maximum shine and firmness. Make four Bundt cakes - two for each person you intend to train. When cakes are completely cooled, place on newspaper and spread a thin coat of varnish over entire cake. Wait for varnish to dry, then repeat. While you are waiting for second coat of varnish to dry, cook a delicious meal. Lasagna is a time-honored favorite, and should draw your entire family to the table. If your teenager is wavering, spread minced garlic and melted butter on fresh French bread, to permeate the entire house with an utterly irresistible aroma. Place the Bundt cakes in front of your children's place settings, covering them with linen napkins. When the entire family is at the table, ask your daughter to toss and serve the salad. Ask your son to slice the garlic bread. Place the enticing lasagna in the center of the table, but hold the serving spoon firmly in your hand. Tell your children they will not be able to eat until they place the Bundt cake training aids around their wrists. Hold firm in the face of their complaints. Explain how rude it is to place one's elbows on the table. Turn a deaf ear to their foul language. After their pointless arguing is done, watch them put on the training aids. See how nicely the Bundt cakes hook on the table edge, their elbows discreetly lowered as a result. Watch their hands move airily as they struggle to grasp their utensils. Cherish this intimate family setting. Sit back and enjoy your meal. 

Pain-free crown of thorns
Pre-heat oven to 350 degrees. (Note: Though you may be tempted to make a moist yellow cake, do not do so. Angel food is required.) Blend flour, butter, eggs, sugar, baking powder. Do not forget the vanilla. Do not forget to grease Bundt pan. Do not forget how much you have suffered, day in and day out, waxing floors and folding fitted sheets to perfection, unappreciated by anyone save the cat. Stab toothpicks in cake to determine readiness. Once cake is done, cool on a wire rack. On a clean table or countertop, prepare other ingredients. Lay out one small rubber trash basket, one can gold spray paint, two feet of barbed wire, one roll of bendable copper wire. Place barbed wire inside trash basket to avoid getting paint on your furniture. Holding paint can at a slight angle, aim paint inside trash basket and thoroughly coat barbed wire with paint. (Note: Do this in a well-ventilated area if you do not wish to see visions. If you do wish to see visions, do this in a small, cramped closet). As you wait for the barbed wire to dry, test cake for coolness. Put cooled cake inside trash basket, and repeat spray paint instructions. Wait for cake to dry. Sit on floor with your back pressed against the rose geranium wallpaper. Talk to the cat. When both barbed wire and cake are dry, take a moment to enjoy the beautiful gilded art you have created. See it shine. Feel almost weepy at its splendid beauty. Next, coil barbed wire carefully around the cake. You should be able to wrap the barbed wire around the top of the cake three times. When you have achieved a perfect circular shape, carefully bind it with the copper wire and firmly press wire into cake. Check to see that wire is firmly planted. Once you are certain the wire will not move, place bottom of cake on your head. Admire yourself in the mirror. You may wish to apply Vaseline to your eyelids for a discreet glow. You may wish to wear a flowing white gown or bathrobe. Experiment with lighting. (Note: When wearing her own Bundt cake, Martha prefers dramatic backlighting.) Open the door and greet your husband and children as they walk up the polished slate stone footpath. Stretch out your arms and gaze heavenward. Do not react to their surprised murmurs. You are not distracted by the troubles of this world. 

Source: www.mcsweeneys.net

TUNNEL OF FUDGE CAKE

Perhaps the most famous and the “favorite” of them all.

Cake: 
1 3/4 cups butter or margarine, softened 
1 3/4 cups granulated sugar.
6 eggs 
2 cups powered sugar 
2 1/4 cups all purpose flour 
3/4 cup cocoa 
2 cups chopped walnuts* 

Glaze: 
3/4 cup powered sugar 
1/4 cup cocoa 
1 1/2 to 2 tablespoons milk 

Heat oven to 350 degrees. Grease and flour 12 cup Bundt Pan. In large bowl beat margarine and granulated sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Gradually add powdered sugar; blend well. By hand, stir in remaining cake ingredients until well blended. Spoon batter into prepared pan; spread evenly. Bake at 350 degrees for 58-62 minutes**. Cool upright in pan on cooling rack 1 hour, invert onto serving plate. Cool completely. 

In small bowl, combine glaze ingredients until well blended. Spoon over top of cake, allowing some to run down sides. Store tightly covered.

*Nuts are essential for the success of the recipe
**Since this cake has a soft tunnel of fudge, ordinary doneness test cannot be used. Accurate oven temperature and baking time are critical.

High Altitude - Above 3500 feet; Increase flour to 2 1/4 cups plus 3 tablespoons. 

Source: Nordicware.com 



GERMAN CHOCOLATE BUNDT CAKE

Linda’s note: This is Mr. Mike’s choice for his birthday cake every year. His birthday is in July, and he doesn’t even crab when I fire up the oven on the usual 90 degree day to make it!

The cake takes its name from Samuel German, an American who created a mild, dark baking-chocolate bar for Walter Baker & Co., in 1852. The bar was named "Baker's German's Sweet Chocolate" in his honor. In most recipes and products today, the apostrophe and the "s" have been dropped, thus giving a false impression of the chocolate's origin

STREUSEL:
1/4 cup all-purpose flour
1/2 cup packed brown sugar
2 tablespoons chilled butter or stick margarine, cut into small pieces
1/3 cup flaked unsweetened coconut
1/3 cup chopped pecans

CAKE:
Cooking spray
1/2 cup unsweetened cocoa
1 ounce sweet baking chocolate
1/2 cup boiling water
1 1/2 cups granulated sugar
1/3 cup butter or stick margarine, softened
2 teaspoons vanilla extract
2 large egg whites
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup low-fat buttermilk

GLAZE:
1 cup powdered sugar
1 tablespoon butter or stick margarine
4 teaspoons fat-free milk

Preheat oven to 325°F. 

To prepare streusel, lightly spoon 1/4 cup flour into a dry measuring cup; level with a knife. Combine 1/4 cup flour and brown sugar in a small bowl; cut in 2 tablespoons butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in coconut and pecans.

To prepare cake, coat a 12-cup Bundt pan with cooking spray; sprinkle with 1 tablespoon granulated sugar. Set aside. Combine cocoa and baking chocolate in a small bowl; add boiling water, stirring until chocolate melts. Set aside.

Combine 1 1/2 cups granulated sugar and 1/3 cup butter at medium speed of a mixer until well-blended (about 5 minutes). Add vanilla and egg whites, 1 at a time, beating well after each addition. Lightly spoon 2 cups flour into dry measuring cups; level with a knife. Combine 2 cups flour, baking powder, baking soda, and salt, stirring well with a whisk. Add flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture. Stir in cocoa mixture. Spoon half of batter into prepared pan; top with streusel. Spoon remaining batter over streusel. Bake at 325°F for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan. Cool completely.

To prepare glaze, combine powdered sugar and butter in a small bowl. Add milk; stir with a whisk. Drizzle over cake.

Serves 16.

1 Serving - 1 Wedge: Calories: 302 (Cal. from fat: 29%), Fat: 9.8g (Saturated: 6.3g), Cholesterol: 16mg, Sodium: 224mg, Carbohydrate: 58g, Protein: 3.8g. 

Source: www.foodnouveau.com



PUMPKIN BUNDT CAKE

4 eggs
2 cups sugar
1 1/4 cups vegetable oil 
1 can (one pound) pumpkin puree 
1 teaspoon vanilla extract 
2 teaspoons ground cinnamon 
1/8 teaspoon ground cloves or allspice 
1/4 teaspoon salt
2 teaspoons baking soda
2 teaspoons baking powder
1 1/2 cups whole wheat flour 
1 1/2 cups all-purpose flour 
1 1/2 cups walnut pieces 
Preheat oven to 350 degrees F.

Grease and flour a 10-inch Bundt pan or tube pan. In a large mixing bowl, mix the eggs with a large fork until well blended. Mix in the sugar. Add the oil in a steady stream, mixing all the while, until the mixture is thick and smooth. Mix in the pumpkin, vanilla, cinnamon, clove and salt. Add the baking soda and baking powder in pinches, breaking up any lumps with your fingers. Stir in thoroughly. Stir in the whole wheat and all-purpose flours just until blended. Stir in the walnuts.

Pour and scrape the batter into the pan and bake for 45 to 50 minutes, or until a tester inserted in the center comes out clean. Cool in the pan on a rack for 10 minutes. Invert, remove the pan, and cool on the rack for about 15 minutes more.

Source: www.culinarycafe.com



APPLE BUNDT SWIRL CAKE

1/4 c. sugar
2 tsp. Cinnamon
1 pkg. yellow cake mix
1 2/3 c. applesauce
3 eggs

Grease a 10 inch bundt pan. Heat oven to 350 degrees. Blend together the sugar and cinnamon in small bowl. Sprinkle 1 tablespoon sugar and cinnamon mixture over sides and bottom of greased pan. Blend cake mix, applesauce and eggs until moistened. Reserve 1 1/4 cups batter. Pour cake batter in bundt pan. Sprinkle rest of sugar and cinnamon mixture on top. Last, add the 1 1/4 cup cake batter. Bake for 40 minutes or until done.

Source: www.nancyskitchen.com



PISTACHIO NUT BUNDT CAKE

1 (18.25 ounce) package yellow cake mix
2 (3.4 ounce) packages instant pistachio pudding mix
1 cup sour cream
1/2 cup vegetable oil
4 eggs
1/2 cup packed brown sugar
1/2 cup chopped walnuts
1 teaspoon ground cinnamon
1/4 cup confectioners' sugar for dusting 

1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch Bundt pan.

2 In a medium bowl, stir together the cake mix and instant pudding. Add the sour cream, oil and eggs, mix well. Pour half of the batter into the prepared pan. Combine the brown sugar, walnuts and cinnamon, sprinkle over the batter in the pan. Cover with the remaining batter.

3 Bake for 1 hour in the preheated oven, until cake springs back when lightly touched. Cool for 15 minutes in pan before inverting onto a wire rack to cool completely. When cake is cooled, dust with confectioners' sugar. Makes 12 servings 

Source: www.thatsmyhome.com



LIGHT AMARETTO LEMON BUNDT CAKE WITH CANDIED ALMONDS

Yellow cake mix made with pudding
1 egg
4 egg whites
1 cup fat free sour cream
½ cup Amaretto liquor
¼ cup fresh lemon juice
2 teaspoons real lemon extract
1 teaspoon vanilla
1 teaspoon finely grated lemon zest -optional

Lightly coat a nonstick or stick resistant 10 to 12-cup bunt cake pan with cooking spray, dust with flour and set aside. Preheat oven to 350º F. Pour dry cake mix into a large mixing bowl. In a smaller bowl whisk sour cream together with egg, egg whites amaretto, lemon juice, extracts and zest. 

Pour liquid ingredients into mixing bowl and mix all ingredients together on medium speed of an electric mixer for 3 to 4 minutes until well blended. 

Pour batter into pan and smooth out top. Bake for 38-40 minutes or until cakes tests done. Remove cake from oven and cool in pan for 15 minutes invert cake pan on to serving plate. Prick top of cake with fork or tooth pick then spoon or brush glaze evenly over top and sides of cake. Allow cake to absorb glaze. Sprinkle candied almonds on top of cake and continue to glaze cake until glaze is used up. 

Candied Almonds

Ingredients:
1/3 cup sliced almonds
3 tablespoons brown sugar
1 tablespoon egg white
Pinch salt
cooking spray

Method:
1. Preheat oven to 350 F degrees. Spray baking sheet with non stick cooking spray. Put almonds in small bowl and toss together with sugar egg white and salt. Place nut mixture on baking sheet and bake for 5 minutes or until nuts are lightly browned. Remove from oven and cool. 

Amaretto Lemon Glaze 

Ingredients:
¾ cup sugar
1 tablespoon whipped butter
¼ cup Amaretto liqueur
¼ cup fresh lemon juice

Method:
Combine sugar, butter and lemon juice in a small saucepan and bring to boil over medium heat stirring constantly for 2 to 3 minutes. Remove from heat cool several minutes and stir Amaretto. 

Yield 16 servings each at approximately 267 calories; 6 grams total fat; 1.1 gram total saturated fat; 15 milligrams cholesterol; 44.8 grams total carbohydrate; 0 dietary fiber; 4.3 grams total protein; 289 milligrams sodium 

Compare to 376 calories and 19 grams total fat 

Source: www.recipes.ksl.com 



CHERRY NUT BUNDT CAKE

1 ½ cups vegetable oil
3 eggs
2 cups sugar
1 teaspoon baking soda
½ teaspoon salt
2 teaspoons vanilla
2 cups flour
3 cups cherries, pitted and chopped
1 cup chopped walnuts

Mix the oil and eggs together. Add sugar. Mix in the baking soda, salt, vanilla and flour until combined. Fold in the cherries and walnuts. Pour batter into greased and floured Bundt pan and bake at 325 degrees for 65-75 minutes or until cake tester comes out clean. 

Source: www.bakingbits.com

PEAR BUNDT CAKE

Here is a recipe from Secrets of Fat-Free Baking by Sandra Woodruff, using fruit and dairy as fat substitutes.

1-1/2 cups unbleached flour
1 cup whole wheat flour 
1 cup brown sugar 
2 tsp baking soda 
1 cup apple/pear butter 
1/2 cup plain nonfat yogurt 
2 egg whites or 1 liquid egg replacer (1/4 cup Egg Beaters)
1 tsp vanilla extract 
1 cup finely chopped fresh pears (about 1 medium) 

Topping: 
1/3 cup confectioners' sugar
1 T apple/pear butter 
1 T chopped walnuts

Combine the flours, brown sugar, and baking soda, and stir to mix well. Add the apple/pear butter, yogurt, egg whites or replacer, and vanilla extract, and stir to mix well. Fold in pears. Coat a 12-cup bundt pan with nonstick spray. Spread batter evenly in pan and bake at 325 F for 35 to 45 minutes, or until toothpick inserted in center of cake comes out clean. Cool the cake in pan for 20 min. Invert onto wire rack, and cool to room temperature. To make topping, combine confectioners' sugar with the apple/pear butter. Transfer cake to serving platter, and drizzle topping over cake. Sprinkle walnuts over the glaze. Let sit for at least 15 minutes before slicing and serving. *Note: I've made a couple changes -- suggesting pear butter (for those with lots of pears) and liquid egg replacer, and eliminating chopped walnuts, which was optional anyway. 

Source: www.fatfree.com

CHOCOLATE BUNDT CAKE WITH WHITE CHOCOLATE GLAZE 

1 package (18.25 ounces) chocolate cake mix 
3 whole eggs or 3/4 cup cholesterol-free egg substitute
3 jars (2-1/2 ounces each) puréed baby food prunes
3/4 cup warm water
2 to 3 teaspoons instant coffee granules 
2 tablespoons canola oil 

Glaze 
1/2 cup white chocolate chips 
1 tablespoon milk 

1. Preheat oven to 350°F. Lightly grease and flour Bundt pan; set aside. 

2. Beat all ingredients for except white chocolate chips and milk in large bowl with electric mixer at high speed 2 minutes. Pour into prepared pan. Bake 40 minutes or until toothpick inserted in center comes out clean; cool 10 minutes. Invert cake onto serving plate; cool completely. 

3. To prepare glaze, combine white chocolate chips and milk in small microwaveable bowl. Microwave on MEDIUM (50%) 50 seconds; stir. Microwave on MEDIUM at additional 30-second intervals until chips are completely melted; stir well after each 30-second interval. 

4. Pour warm glaze over cooled cake. Let stand about 30 minutes. Garnish as desired; serve. 

Tip To grease and flour cake pans, use a paper towel, waxed paper or your fingers to apply a thin, even layer of shortening. Sprinkle flour into the greased pan; shake or tilt the pan to coat evenly with flour, then tap lightly to remove any excess. 

Makes 16 servings 

2 Starch 1-1/2 Fat 

Source: www.favoritebrandrecipes.com



APPLE CRANBERRY BUNDT CAKE

3 cups flour 
1 teaspoon baking powder 
1 teaspoon salt 
2 eggs, beaten 
2 cups apples, peeled & sliced 
1 cup canola oil
1 cup fresh cranberries, chopped
1 cup nuts, chopped
2 cups sugar or Splenda Sugar Blend for Baking 
1 teaspoon vanilla 

TOPPING 
1/2 cup melted butter 
1/4 cup sugar 
1 tablespoon corn syrup
1 teaspoon vanilla
powdered sugar, for dusting (optional)

Preheat oven to 350 degrees; prepare bundt or tube pan by greasing & flouring. 

Mix together flour. salt & baking powder. 

Add the rest of the ingredients and mix together until blended, batter will be stiff. 

Spread into the prepared pan and bake for 1 hour and 15 minutes. 

Topping: Mix all ingredients together; EXCEPT powdered sugar; until well blended. 

Pour topping over and down sides of hot cake while still in pan. 

Let cool for 30 minutes before removing from pan. 

Optional; dust top with powdered sugar before serving.

Source: www.recipezaar.com

MINI BLUEBERRY BUNDT CAKES

1/4 cup butter, softened
1/2 cup sugar 
1 egg 
1/4 cup 2% low-fat milk 
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder 
1/4 teaspoon salt 
1 1/2 cups fresh blueberries or frozen blueberries 

Lemon Icing 
1/2 cup confectioners' sugar 
1 1/2 teaspoons 2% low-fat milk
1 teaspoon lemon juice 
additional blueberries (optional) 

In a small mixing bowl, cream butter and sugar. Beat in the egg, milk and vanilla. Combine the flour, baking powder and salt; stir into creamed mixture. Fold in blueberries. 

Pour into three 4 inch fluted tube pans coated with nonstick cooking spray. Bake at 350* for 25 to 30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. 

For icing, in a small bowl, combine the confectioners' sugar, milk and lemon juice; drizzle over cakes. Garnish with additional blueberries if desired. 

NOTE: If using frozen blueberries, do not thaw before adding to batter. 

Source: www.recipezaar.com

IN-SIDE OUT CHOCOLATE BUNDT CAKE

This is my all time favorite bundt cake. The recipe came from a woman’s magazine. I do not know which one, as there is no magazine name on the tattered page, but the date is there….March 1975. It is wonderfully easy to make. And it is chocolate…all chocolate…and you know how I feel about that! 

1 package (4 ½ oz.) Jell-O Instant Pudding and Pie Filling--chocolate flavor
1 package (12 layer size) Devil’s Food or chocolate cake mix
1 package (12 oz.) Baker’s chocolate flavor baking chips
1 ¾ cups milk
2 eggs

Combine pudding mix, cake mix, chips, milk and eggs in a bowl. Mix by hand until well blended--about two minutes. Pour into a greased and floured 12-cup Bundt pan. Bake at 350 degrees for 50 to 55 minutes, or until cake springs back when lightly pressed with finger. Do not overbake. Cool 15 minutes in pan; remove from pan, and continue cooling on rack.

SHOP HERE TO SUPPORT A TO Z RECIPES:

Maggie's Choice:

Nordic Ware Deluxe Bundt Cake Keeper
Price: $14.99 & eligible for F-R-E-E Super Saver Shipping



Nordic Ware Hardcover Bundt Cookbook
Price: $15.99 & eligible for F-R-E-E Super Saver Shipping
You Save: $2.01 (11%)



Nordic Ware Bundt Fancy Springform Pan with 2 Bottoms
Price: $19.99 & eligible for F-R-E-E Super Saver Shipping

Mother's Day Gifting Ideas:

Emerald and Diamond Accent Earring/Pendant Set
10K gold with emerald and diamond accents.
What a fabulous gift for May Birthday Babies or Mom!
Introductory Price of $99.99. Price will become $259.99 as of 6/1/2006.



The Recipe Collector
95 uniquely pre-printed recipe cards spiral bound into a powerful recipe collection system. Extensive tables and guides are included along with an innovative indexing feature. Designed for collecting and preventing family favorites from becoming lost.
Price: $7.95 & eligible for F-R-E-E Super Saver Shipping



           

          

          

          

     

              

                      





Fine Outdoor Furniture at HomeClick.com - L-o-w Prices and Free Shipping