Not tried and true by me but from cooks on the web: Lemon Pepper Crab Canapés Canapé Bread 1 package (11 ounces) refrigerated French bread dough Filling 1 package (8 ounces) imitation crabmeat, chopped 1 can (5 ounces) sliced water chestnuts, drained and chopped 1 lemon 1 green onion with top, thinly sliced 1 small carrot, grated 1/3 cup light mayonnaise 2 teaspoons Lemon Pepper Seasoning Mix 1 cucumber, sliced Fresh parsley (optional) 1. For canapé bread, preheat oven to 375°F. Lightly spray inside of a bread tube and lids with vegetable oil. Place lid on bottom of bread tube; fill tube with dough. Place lid on top. Bake, upright, 50-60 minutes. Cool 10 minutes. Remove bread from tube onto cooling rack. Cool completely. Cut into 1/4-inch slices. 2. For filling, chop crabmeat and water chestnuts. Zest lemon with to measure 1 tablespoon zest. Juice lemon to measure 1 tablespoon juice. Slice green onion. Grate carrot. In a bowl, combine crabmeat, water chestnuts, lemon zest, lemon juice, green onion, carrot, mayonnaise, and seasoning mix; mix well. 3. Score cucumber lengthwise at 1/2-inch intervals. Cut cucumber in half crosswise; remove seeds. Slice cucumber. Arrange bread slices on a round platter; top each bread slice with 1 cucumber slice. Place one scoop crab mixture in center of each cucumber slice. If desired, garnish with small leaves of fresh parsley. Serve using Mini-Serving Spatula. Yield: 12 servings or 24 sample servings Nutrients per serving: (Light) (1 canapé): Calories 110, Total Fat 3 g, Saturated Fat 1 g, Cholesterol 5 mg, Carbohydrate 15 g, Protein 5 g, Sodium 400 mg, Fiber 1 g Cook's Tip: If desired, 1/4 teaspoon coarsely ground black pepper can be substituted for the Lemon Pepper Seasoning Mix. To serve crab salad on toasted canapé bread slices, preheat oven to 375°F. Arrange bread slices in single layer on a cookie sheet. Bake 10-12 minutes or until light golden brown. Cool completely. Proceed as recipe directs. Source: Pampered Chef Cucumber Party Canapes Ingredients: 1 package (8 ounces) cream cheese, softened 1/4 cup sour cream 1 teaspoon dried dill weed 1 teaspoon lemon zest 1 cucumber 1 loaf Canape French Bread 1 cup cherry tomatoes, halved Directions: In Small Batter Bowl, combine cream cheese, sour cream, dill weed and lemon zest; mix well. Cut cucumber crosswise into 3 equal sections. Peel, seed and coarsely chop one cucumber section. Add to cream cheese mixture; mix gently. Cover and refrigerate until ready to use. Thinly slice remaining cucumber sections using Ultimate Slice & Grate; cut each slice in half. Slice canape bread into eighteen 1/2-inch slices using Serrated Bread Knife. To assemble canapes, place 1 scoop cream cheese mixture onto each bread slice using Small Scoop, spreading evenly. Top each canape with 1 cucumber slice and 1 tomato half. Serve immediately. Yield: 18 canapes Nutrients per serving: (1 canape): Calories 100, Total Fat 6 g, Saturated Fat 3.5 g, Cholesterol 15 mg, Carbohydrate 9 g, Protein 3 g, Sodium 150 mg, Fiber less than 1 g Savory Vegetable Mini Quiches Ingredients: 1 package (15 ounces) refrigerated pie crusts (2 crusts) 1/2 cup milk 2 eggs 4 slices bacon, crisply cooked, drained and chopped 1/2 cup finely chopped zucchini 1/2 cup finely chopped mushrooms 1 green onion with top, sliced 1/2 cup (2 ounces) shredded cheddar cheese 1 garlic clove, pressed Dash of ground black pepper Directions: 1. Preheat oven to 375°F. Let pie crusts stand at room temperature 15 minutes. Lightly spray Deluxe Mini-Muffin Pan with vegetable oil using Kitchen Spritzer. Whisk milk and eggs in Classic Batter Bowl. 2. Chop bacon, zucchini and mushrooms using Food Chopper. Add bacon, zucchini, mushrooms, green onion, cheese, garlic pressed with Garlic Press and black pepper to batter bowl; set aside. 3. On lightly floured surface, roll one crust to a 12-inch circle using Baker's Roller. Using Scalloped Bread Tube, cut out 12 pastry pieces. Press one pastry piece into each muffin cup using Mini-Tart Shaper. Repeat with remaining crust to fill remaining muffin cups. 4. Using Small Scoop, fill each muffin cup with a rounded scoop of vegetable mixture. Bake 17-20 minutes or until crusts are light golden brown. Cool in pan 2 minutes; carefully remove mini quiches from pan. Serve warm. Yield: 24 appetizers Nutrients per serving: (1 mini quiche): Calories 100, Total Fat 6 g, Saturated Fat 3 g, Source:Pampered Chef Garden Pizza Appetizers Ingredients: 1 package (10 ounces) refrigerated pizza crust 2 garlic cloves, pressed 1 tablespoon olive oil 1 package (8 ounces) block mozzarella cheese, thinly sliced 1 medium tomato, thinly sliced 1/2 cup chopped green bell pepper 2 tablespoons chopped green onion 1/2 teaspoon dried basil leaves 1/2 teaspoon dried oregano leaves salt and ground black pepper to taste Directions: 1. Preheat oven to 375°F. Lightly spray Bread Tube with vegetable oil spray. Place pizza dough in tube; bake upright 55-60 minutes. Cool 10 minutes; remove from tube. Cool completely. Cut bread into 15 slices with Serrated Bread Knife. Arrange bread slices on Large Round Stone. 2. In small bowl, combine garlic and oil. Brush oil mixture over bread slices using Pastry Brush. Cut cheese into 15 slices; cut each slice in half. Arrange two halves on top of each bread slice. Place tomato slice on top of cheese. Top with bell pepper and green onions. Sprinkle with basil and oregano. 3. Salt and pepper to taste using Salt and Pepper Mill. Bake 8-10 minutes or until cheese is melted. Serve warm. Yield: 15 servings Source:Pampered Chef

I doubt that the bundt pans will work. The heat going up the center would bake the lava part too much and you would just end up with chocolate cake. The rose pans might work if you reduce the time and watch very carefully. The trick will be in getting the MLC out. Individual pans or custard cups are really the easiest. Baked correctly, the cake part is pretty fragile and the inside like sauce. I've always removed mine directly onto each serving plate. Nancy

Thanks!! I must say that it was easy. I followed the recipe except I used half whole wheat and half white, I used sucanat rather than regular sugar, I added a touch of lemon extract and on the second set of four tarts I put lemon curd on the bottom then put the filling on top of that. I'll spare you all the second photo because it is so similar to the first...although there are more kiwi bits on the second batch. I loved the responses; made me feel even more successful about trying something new! The house smells so good right now :) Oh, and the pans were so easy. I used the bottoms to cut out the parchment paper and they popped out without even needing to push up from the bottom. So much fun!

This is my go-to. I switch out the onions and cheese...green chiles and jack cheese. Sundried tomatoes, a little pesto and parmesan, vegies, leftover ham or bacon...whatever. The dough is sturdy and easy to handle. * Exported from MasterCook * Caramelized Onion Mini Quiches Recipe By :Katie, 2003 Serving Size : 48 Preparation Time :0:00 Categories : Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dough: 2 cups flour 8 ounces cream cheese -- softened 3/4 cup butter Filling: 2 large sweet onions -- chopped 1 tablespoon butter 1 tablespoon olive oil 2 eggs -- beaten 1 cup milk or cream 1 cup shredded Swiss cheese (4 oz) 1/4 teaspoon salt 1/4 teaspoon ground pepper For dough: Cream butter and cream cheese. Mix in flour until smooth. Press into mini muffin pan cups. For filling: Cook onions, 1 tbsp. butter and 1 tbsp. olive oil on low until brown and caramelized - 30-45 minutes. Cool. Mix cooled onions and Swiss cheese and divide between muffin cups. Mix eggs, milk, salt and pepper and pour over cheese mixture. Bake at 400F for 12-15 minutes, until puffed and golden. Serve warm, chilled, or at room temperature. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 70 Calories; 5g Fat (67.4% calories from fat); 1g Protein; 5g Carbohydrate; trace Dietary Fiber; 22mg Cholesterol; 60mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fat. NOTES : These freeze very well. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0