Roasted garlic has a much mellower flavor as most of the pungency is roasted away. It is also transformed into a butter-like paste. You just squirt it out of the paper!

This takes about an hour, and it’s well worth the wait! mmmm garlic…I’m an addict.

Ingredients:

• Whole bulb of garlic
• Olive Oil
• Salt
• Pepper
• Foil (don’t eat this, please )

Preheat the oven to bake at 400ºF.

Alright, you need a sharp knife. If your knife is dull, even a little bit, TAKE THE TIME TO SHARPEN IT! Alright, take your garlic bulb, rotate it on its side, and cut it ALMOST in half. You want to be able to open it all the way, but have a sort of paper hinge.

Baste on some olive oil to cover the exposed garlic. Season with salt and pepper.

Close the bulb back up and wrap it up in foil.

Place it in the heated oven for 1 hour.

Take it out, unwrap the foil (careful, it is hot).

Once it has cooled, you can just squirt out the garlic…it’s that easy!

mmmm Roasted Garlic…

Trace the bottom of the pan on some wax paper. Cut it out.

Take some Crisco shortening (or butter works fine too) and cover the bottom and sides of the pan.

Place the wax paper on the buttered bottom of the pan. Pour your batter on top of the wax paper and cook normally. When you take the cake/bread/whatever out of the oven, it pops right out and the wax paper peels right off the bottom.

No more white flour edges or cakes stuck in the pan!

Check out the recipe for this Jack and Jill Cake (shown above).