BUNDT PAN WREATH RECIPES

Steps:

• Preheat the oven to 350 F. Spray a non-stick regular-size (10 or 12 cup) Bundt pan with a non-stick cooking spray.
• Put the butter and brown sugar in a large mixing bowl and mix with a mixer until well combined. Add the eggs and mix until combined.
• Add 1 cup of flour, baking powder and cinnamon and mix until combined. Add 1 cup of applesauce and mix until combined. Add the remaining 1 3/4 cup of flour and mix until combined. Add the remaining 1 cup of applesauce and mix until combined.
• Transfer the mixture into a Bundt pan. Put it in the oven and bake for 1 hour.
• Let the applesauce cake cool completely inside the Bundt pan, then invert it onto a plate.
• Sprinkle the applesauce cake with powdered sugar.

Steps:

• Heat the oven to 180°C/160°C fan/gas 4. Melt the butter in a large heavy-based frying pan over 
a medium-high heat. Add the 
halved button mushrooms and fry for 10-12 minutes, tossing them 
around the pan, until golden and starting to soften. Season well 
with salt and pepper, add the 
garlic and fry for 2-3 minutes more.
• Stir in most of the chopped parsley, then divide the mushroom and garlic mixture equally among 
the 6 ramekins. Set the ramekins aside to cool.
• Whisk the crème fraîche and cream cheese together in a small mixing bowl, then dollop evenly over 
each ramekin. Grate the parmesan (or other cheese) over, then put the ramekins on a baking tray.
• Transfer the tray to the oven and bake the mushrooms for 15 minutes until bubbling and starting to turn a bit golden on top. Scatter with the remaining chopped parsley and serve straightaway, with small hunks of crusty bread on the side to dip into the cooking juices.