It's GREAT! Thanks so much for sharing it. I also sent it to a friend who is a fab cake decorator and she's thrilled too. Says it will save her a TON of $$$.
I'm thrilled that she likes it Pat!!! I've passed it on to a few friends and they like it as well. Good for our wallet, health and baking pans! LOL
Ok...cough it up I did a search but nothing showed up.
Here you go Sharon. There's talk about it on page 2 on the homemade non-stick shortening thread. I also mentioned how easy it is to use on the bundt pan thread.
Better Than Pam Coating
1/2 cup corn, canola or vegetable oil
1/2 cup shortening, room temperature
1/2 cup flour
Beat all ingredients with an electric mixer until it has increased in volume slightly and resembles marshmallow cream.
Store in a covered container in the cupboard. If it separates upon sitting, just stir before using. You can spread it with a brush, but I just scoop it up with my fingers.
Thanks....I shall give it a try. I use a lot of PAM but it annoys the heck out of me...just seems so wrong.
If a recipe calls for grease and flour a pan so you still have to flour it with this recipe?
Debrak, no - you just use the mixture above. No extra flour is necessary.
Jasdp, what is the shelf life of your recipe? I don't often use PAM, but when I need to use something for non-stick, PAM is what I use. As a result, a can of PAM lasts fairly long for me.
Beth, it lasts a long time, and since none of the ingredients are found in the refrigerated section of the store, storing in the cupboard is fine. Just make a half-batch if you're worried.
I find that it does separate but a quick mix with my fingers (I use my fingers to spread it anyway), and it's ready to go.
It might be a good idea to use a spoon to stir and/or scoop it out. Your fingers carry a lot of stuff you may not want on the shelf for any period of time. Just saying.