Yesterday morning I made a batch of my Chocolate Glazed Spiced Pumpkin Donuts for our Sunday breakfast. They turned out great, but I made a discovery that I thought I would share. The very first donut pan I purchased was a Wilton Nonstick Donut Pan. It worked nicely for a while. Not long after I bought the Wilton pan, I also purchased a USA Pan Donut Pan (according to Amazon I purchased it on September 18th last year...LOL). Last fall, on one of my other donut recipes I made, I had someone tell me that theirs were sticking in their donut pan (the Wilton pan). I didn't connect it to the pan and we tried working through the recipe to see what she might have done differently than I did since mine turned out nicely (I had used the USA Pan). We never did figure it out.
So yesterday I decided to do some experimenting. I used the exact same batch of donut batter and made half in each pan (6 donuts per pan). What a difference! When I first started using the Wilton pan, it worked like a charm and donuts just flipped right out. Some folks say that maybe using spray oil to grease them builds up. Regardless, the first time I tried flipping them from the Wilton pan yesterday, NONE of them came out...as in zero. I used a small rubber spatula and gently loosened around each of them and then tried again. One didn't make it and while the 5 others came out, they stuck all over the pan and were not pretty! When I flipped the USA Pan donuts, they literally slid right out without a trace of anything in the pan. I used the exact same Pompeian Coconut Oil Spray (with no propellants or CFCs) to grease both pans. I baked them side by side in the oven. I am beginning to think that the nonstick property of the Wilton pan doesn't last. Have any of you noticed that with your Wilton donut pans? I don't think I will be using mine anymore. I've gradually transitioned most of my baking pans over to USA Pans because nothing sticks to them. I snapped a few photos of my donut drama below as well as photos of my Cranberry-Strawberry Sauce and the recipe for it. Enjoy!
|Notice the frost on the frozen cranberries!
|Donut Pan Experiment (these are ready to be baked)
|This is what happened with the Wilton pan (after loosening with a rubber spatula)
|USA Pan Donut Pan - not a speck stuck in it
|Cranberry-Strawberry Sauce in about 15 minutes
4 cups fresh or frozen whole cranberries, rinsed and drained
2 cups diced fresh strawberries
1 cup water
1 cup Swerve Sweetener or erythritol (preferably powdered)
1/2 to 3/4 teaspoon liquid stevia, or to taste
In a medium saucepan, combine cranberries, strawberries, water, and powdered sweetener; bring to a boil over medium heat. Reduce heat and simmer gently on low for approximately 8 to 10 minutes, stirring frequently, until most of the cranberries have popped and sauce has begun to thicken.
Lightly press (smash) cooked cranberries with back of spoon or potato masher; taste for sweetness and add stevia or additional sweetener, to taste. Cool in pan for about 15 minutes; transfer to a bowl or serving dish, cover and refrigerate until thoroughly chilled.