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For a long time, I used to rub Crisco and then shake a bit of flour on the insides of my cake pans and bread pans so the final product would easily release after the baking was finished. It was kind of a mess, and I graduated to Pam in a spray can. If you know me, you might know that I dislike aerosol anything — hairspray, spray oils, spray deodorant… just STOP. Something about it, besides not being good for the environment, creeps me out.
Then along came a recipe for a mix that acts as a paste to brush on bundt pans, cake pans and bread pans. Yes please!
This mixture keeps at room temperature for up to three months. The ratio is 1:1:1 and I make a small amount at a time. I am so happy to have this, particularly for intricate bundt pans or cake pans where the batter is very sweet and sticky. So far, nothing has been even a bit hard to remove from the pan and I never worry about a cake or bread crumbling or sticking, ever.
- ⅓ cup avocado oil
- ⅓ cup Crisco (I used the Crisco sticks since they are pre-marked with how much to slice off)
- ⅓ cup all purpose flour, sifted
Heat oil and crisco slightly in a small pan over low heat and stir in flour. Whisk together until well combined and pour into a glass jar with a lid to store in your baking cupboard.
Using a pastry brush, stir the mix and brush this liberally to coat the pans when you bake cakes or muffins or sweet breads in lieu of Pam. You will thank me later!