Do you have a recipe or idea for a springform pan besides cheescake?

9 Responses to “Do you have a recipe or idea for a springform pan besides cheescake?”

1. 
2. 48 Hour Sale on Secret Recipes! Says:
   May 26th, 2009 at 12:14 pm

   48 Hour Sale on Secret Recipes!

   Quiches and Tarts

3. 
4. 48 Hour Sale on Secret Recipes! Says:
   May 27th, 2009 at 10:54 am

   Click Here for Some Secret Recipes!

   Caramelized Plum Cake

   Ingredients

   Fruit Topping:
   5 medium plums or 2 large Granny Smith apples(about 1 pound)
   2 Tablespoons margarine or butter
   2/3 cup packed dark brown sugar

   Cake:
   1 1/2 cups cake flour (not self-rising)
   1 1/2 teaspoons baking powder
   1/4 teaspoons salt
   6 tablespoons margarine or butter (3/4 stick), softened
   3/4 cup granulated sugar
   4 ounces almond paste (about half 7- to 8-ounce can or tube)
   2 large eggs
   1 1/2 teaspoons vanilla extract
   1/2 cup milk

   1.Preheat oven to 350F. Wrap outside of 10″ by 3″ spring form pan with foil to prevent batter from leaking. Grease side of pan.

   2.Prepare Fruit Topping: Cut each unpeeled plum into thin wedges (or peel, core, and thinly slice each apple). Place margarine or butter in spring form pan and heat in oven until melted, about 4 minutes;
   remove from oven. In small bowl, with a fork, stir brown sugar into melted margarine or butter until blended, spreading mixture to coat bottom of pan. Arrange fruit on top of brown sugar mixture, overlapping pieces slightly; set aside.

   3.Prepare Cake: In medium bowl, combine cake, flour, baking powder, and salt; set aside.

   4. In large bowl, with mixture at low speed, beat margarine or butter, granulated sugar, and almond paste until blended, about 2 to 3 minutes, scraping bowl often with spatula. Increase speed to medium; beat until well mixed, occasionally scraping bowl. Gradually beat in eggs and vanilla, just until blended.

   5. With mixer at low speed, alternately add floure mixture and milk to almond paste mitxture, starting and ending with flour mixture; beat untill just mixed. Pour batter over fruit in pan.

   6. Bake 55 to 60 minutes, untill toothpick inserted in center of cake comes out clean. Cool cake in pan on wire rack 10 minutes. With spatula, loosen cake from side of pan. Invert cake onto large plate; remove side and bottom of pan. Let cake cool at least 1 hour before serving. Makes 12 servings

5. 
6. What's Applebees Serving for Xmas Dinner? Click here! Says:
   May 30th, 2009 at 7:07 am

   Members Only Secret Recipes!

   Use them for any normal cakes as well!

7. 
8. What's Applebees Serving for Xmas Dinner? Click here! Says:
   June 2nd, 2009 at 3:56 pm

   Members Only Secret Recipes!

   Ham & Cheese Torta
   1 1/3 cups Original Bisquick® mix
   1 can (15 oz) Progresso® cannellini beans, drained, rinsed and mashed
   1/3 cup Italian dressing
   1 1/2 cups diced cooked ham
   1 box (9 oz) Green Giant® frozen cut broccoli, thawed, drained
   1 cup shredded Cheddar cheese (4 oz)
   1 cup milk
   2 tablespoons Original Bisquick® mix
   3 eggs, slightly beaten

   1. Heat oven to 375°F. In small bowl, stir together 1 1/3 cups Bisquick mix, the beans and dressing. Spread in bottom and 2 inches up side of ungreased 9×3-inch springform pan. Bake 10 to 12 minutes or until set.
   2. Layer ham, broccoli and cheese over crust. In small bowl, stir milk, 2 tablespoons Bisquick mix and the eggs until blended; pour over cheese.
   3. Bake 55 to 60 minutes or until golden brown and knife inserted near center comes out clean. Let stand 10 minutes. Loosen edge of torta from side of pan; remove side of pan.

9. 
10. Click This For More Information Says:
    June 5th, 2009 at 11:32 am

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    Eggplant Timbale
    Recipe courtesy Giada De Laurentiis

    Prep Time: 45 min Inactive Prep Time: 10 min Cook Time: 1 hr 0 min Level:
    Difficult Serves:
    4 to 6 servings
    Ingredients
    2 medium eggplants, sliced 1/4-inch thick
    1/3 cup olive oil, plus 2 tablespoons
    1/2 teaspoon salt
    1/4 teaspoon freshly ground black pepper
    1/2 pound penne pasta
    1 medium onion, diced
    1/2 pound ground beef
    1/2 pound Italian pork sausage
    1/4 cup Marsala wine
    1 cup frozen peas, thawed
    2 cups store-bought marinara sauce
    1 1/2 cups diced smoked mozzarella cheese (about 6 ounces)
    3/4 cup grated Pecorino Romano cheese, plus 1/4 cup
    1 cup chopped fresh basil leaves

    Place a grill pan over medium-high heat or pre-heat a gas or charcoal grill. Using a pastry brush, lightly brush the eggplant slices with 1/3 cup olive oil and sprinkle with salt and pepper. Grill the eggplant until tender and colored with grill marks, about 4 minutes per side. Set aside.

    Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.

    Meanwhile, warm the 2 tablespoons of olive oil in a large skillet. Add the onion and saute until tender, about 3 minutes. Add the beef and pork, and brown the meat, breaking it into bite-sized pieces with a wooden spoon, about 5 minutes. Add the Marsala and cook until the liquid has evaporated, about 3 minutes. Turn off the heat. Add the peas and marinara sauce and stir to combine. Add the cheeses, basil, and cooked pasta. Set aside.

    Preheat the oven to 350 degrees F. Line the springform pan with the grilled eggplant. Be sure that the slices overlap and hang over the edge of the pan. Fill the pan with the pasta mixture, pressing down to make sure the pan is filling up evenly. Fold the eggplant slices up over the top of the pasta and add a few more slices on top to completely enclose the timbale. Bake the timbale until warmed through and the cheese has melted, about 30 minutes. Let rest on the counter for 10 minutes to set.

    To serve, invert the timbale onto a serving plate and remove the springform pan. Sprinkle the remaining 1/4 cup grated Pecorino Romano cheese over the top. Slice and serve

11. 
12. What's Applebees Serving for Xmas Dinner? Click here! Says:
    June 8th, 2009 at 9:23 pm

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    This is a little bit of work, but really worth it…..

    ****Pizza Rustica****

    tablespoons olive oil
    8 ounces hot Italian sausage, casings removed
    1 teaspoon minced garlic
    2 (12-ounce) bunches fresh spinach, stemmed, coarsely chopped (about 12 cups), or 1 (10-ounce) package frozen cut-leaf spinach, thawed and drained
    1 (15-ounce) container whole milk ricotta
    12 ounces mozzarella cheese, shredded
    1/3 cup plus 2 tablespoons freshly grated Parmesan
    4 ounces thinly sliced prosciutto, coarsely chopped
    4 large egg yolks, beaten to blend
    Pastry Dough, recipe follows
    1 large egg, beaten to blend
    Directions
    Position the rack on the bottom of the oven, and preheat the oven to 375 degrees F.

    Heat 1 tablespoon of oil in a heavy large frying pan over medium heat. Add the sausages and saute until golden brown, breaking the sausage into pieces, about 5 minutes. Add the garlic and saute until fragrant, about 1 minute. Transfer the mixture to a small bowl and set aside to cool.

    Meanwhile, heat 1 tablespoon of oil in the same frying pan over medium heat. Add the spinach and cook until the spinach wilts and the juices evaporate, stirring often, about 10 minutes. Cool to room temperature. Squeeze the spinach to drain as much liquid as possible.

    Into a large bowl, add egg yolks and beat lightly. Stir in the ricotta, mozzarella, and 1/3 cup of Parmesan cheese. Add the sausage, the spinach and prosciutto to the mixture and stir to combine.

    Roll out larger piece of dough on a lightly floured work surface to a 17-inch round. Transfer the dough to a 9-inch springform pan. Trim the dough overhang to 1 inch. Spoon the ricotta mixture into the dough-lined pan. Roll out the remaining piece of dough into a 12-inch round. Place the dough over the filling. Pinch the edges of the doughs together to seal, then crimp the dough edges decoratively. Brush the beaten 1 large egg over the entire pastry top. Sprinkle the remaining 2 tablespoons Parmesan over the top. Bake on the bottom shelf until the crust is golden brown, about 1 hour.

    Let stand 15 minutes. Release the pan sides and transfer the pizza to a platter. Cut into wedges and serve.

    Pastry Dough:

    3 1/2 cups all-purpose flour

    3/4 cup (1 1/2 sticks) cold unsalted butter, cut into pieces

    1/4 cup cold solid vegetable shortening, cut into pieces

    1 teaspoon salt

    3 large eggs, beaten to blend

    2 to 4 tablespoons ice water

    Blend the flour, the butter, the shortening and salt in a food processor until the mixture resembles coarse meal. Blend in the eggs. With the machine running, add the water 1 tablespoon at a time until the dough forms. Gather the dough into a ball. Divide the dough into 2 pieces, with 1 piece twice as large as the second piece. Flatten the dough pieces into disks. Wrap in plastic wrap and refrigerate until the dough is firm enough to roll out, about 30 minutes.

    Yield: 2 dough pieces (enough for 1 Pizza Rustica)

    Prep Time: 15 minutes

    Inactive Prep Time: 30 minutes

13. 
14. Click This For More Information Says:
    June 11th, 2009 at 8:15 am

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    Make a brownie ice cream torte Bake brownies in the pan. Let cool. fill with your favorite ice cream like mint chocolate chip. Freeze. When you are ready to serve, remove the sides and slice. Drizzle chocolate sauce and garnish with a mint leaf.

15. 
16. What's Applebees Serving for Xmas Dinner? Click here! Says:
    June 14th, 2009 at 5:37 am

    What’s Applebees Serving for Xmas Dinner? Click here!

17. 
18. What's Applebees Serving for Xmas Dinner? Click here! Says:
    June 15th, 2009 at 2:57 am

    What’s Applebees Serving for Xmas Dinner? Click here!

    Anything with a base and then mousse goes well in springform.

    I have one Neapolitan gateau - vanilla base, amazing strawberry mousse and then chocolate ganache on top.

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