In article >,
Woolstitcher > wrote:
>
>I few months ago I bought a set of 3 spring form pans of graduating sizes.
>So far I have only used springform pans for cheesecake and flour-less
>chocolate cake, right now (per request of my 8 year old daughter) I have
>Dutch Baby in the oven. I have never made it in a springform before, but
>I'm sure that it will turn out fine.
>I'm wondering what other people use their springform pans for? Besides
>cheesecake

I have square and rectangular springforms and they are da bomb for
making shortbread-based bar cookies (e.g. lemon bars). I can cut right to
the edge, easily.

Any bar-type cookie recipe that tells you to line the pan with foil or
parchment ... this pan works a treat. I need to get my mom's old recipe
for Seven Layer Bars ... not shortbread based, but can stick to the
sides. I have also successfully used them for Barb's Brownies.

Mine is from Kaiser and is non stick but sometimes I spray it just to
encourage the non-stick tendencies. If you bake bar cookies a lot save
your pennies for the heavy-duty Kaiser, or ask Santa or the good birthday
fairy to get you one. You won't regret it.

They would also be great for a savory frittata type thing, I think ...
would definitely spray well for that!

Definitely get one of those plastic "lettuce" knives to use with it.

I haven't made cheesecake in a while but will probably try working out a
recipe for the pans so I can serve cheesecake squares as finger
food instead of slices.

Round springforms: Any cake, brownie, etc., recipe that is sized for the
pan will work just fine.

Charlotte

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