Tuesday, April 1, 2014

Classic Pineapple Upside Down Cake and Blueberry, Blackberry Cornmeal Cake in a Cast Iron Skillet



Classic Pineapple Upside Down Cake


I've had this recipe since 1974, it's a classic version of the Upside Down Cake.

3 tsp baking powder
1/3 C shortening
2/3 C sugar
2 eggs, separated
1/2 tsp vanilla
2/3 C water
1 1/2 C flour
1/3 tsp salt
4 TBS butter
1 C brown sugar
Pineapple Rings
Maraschino Cherries, for garnish

1 - 9" Cake Pan
Preheat the Oven to 375 degrees

Cream shortening, blend in sugar, beaten eggs and vanilla, in a stand mixer

Sift flour, baking powder and salt, in a small bowl. Add this alternately with water to the first mixture.
Mix well

Stiffly beat the egg whites and fold into the mixture.

Melt the butter in the Cake Pan, in the oven.
Remove and spread the brown sugar in the pan.

Place Pineapple Rings on top of the Brown Sugar.
Pour in the Batter.

Bake for 375 degrees for 30 minutes.
Cool completely in the pan.
Turn upside down onto a serving platter.
Garnish each ring with a cherry.

Enjoy!
Peace in the Kitchen!



Here's another Best of the Best. I make it with Cranberries for Thanksgiving Dinner.
You can use any combination of berries. Raspberries are delicious too.
Cherries make a great Tex/French version of a Clafouti!
I also make it with Blackberries alone! It's very versatile.

375 degree oven, preheated
10" cast iron skillet


Blueberry/Blackberry Cornmeal Cake in a Cast Iron Skillet.

1 1/4 C all purpose flour
1/2 C yellow cornmeal
2 tsp baking powder
1 tsp salt
1 C + 2TBS sugar, for the batter
1/4 C sugar, for the topping
1/2 C buttermilk
2 eggs
7 TBS butter, melted + 1 TBS for the skillet
5.6 ounces each of blueberries and blackberries

In a small bowl whisk together:
flour
cornmeal
baking powder
salt and 1C + 2 TBS sugar

In a separate bowl,whisk together:
buttermilk
eggs
melted butter

Pour wet ingredients over dry and whisk to combine well.

Melt the 1 TBS of butter in the skillet , in the preheated oven and coat evenly.
Pour in the batter , sprinkle the top with berries.
Sprinkle the berries with the 1/4C sugar.
Bake for 45 minutes.


Here's an option using fresh figs:
8 oz. of fresh figs, stemmed and sliced in half.
Make the cake according to the directions above, substituting the figs for the berries and spread them out evenly on top of the batter, cut side up. Sprinkle with sugar and bake as directed above.



Enjoy!
Peace in the Kitchen!










Monday, March 31, 2014

Lemon Lace Cookies


These cookies would be perfect to serve for Easter.
They were shared by Allison from Haute Box via Food52.
This is an adaptation of her recipe

1/2 C Raw Ground Almonds
5 TBS Butter
1/3 C Sugar
2 TBS Light Corn Syrup
1/3 C All Purpose Wheat Flour
A pinch of Salt
Zest of 1 Lemon
1 tsp Almond Extract

Line a Sheet Pan with either Parchment Paper or Silpat

In a saucepan on low heat:
Butter
Sugar
Corn Syrup
Stir often until sugar is dissolved

Increase heat to medium - high and stir constantly until it comes to a boil.
One it begins to boil, remove from heat.

Stir in Flour and Salt until well combined.
Stir in :
Almonds
Lemon Zest
Almond Extract

Drop a teaspoon of batter ,for each cookie, into the sheet pan.
Bake at 350 degrees for 10 minutes, until light brown in color.
Half way through , turn the sheet pan to ensure even baking.
The cookies will begin to spread around 6 minutes.

Cover a cooling rack with layers of paper towels.
When cookies are done baking, immediately transfer them to the cooking rack.

Allow to cool completely.


Enjoy!
Peace in the Kitchen!






    Vegetarian Field Roast Deli Bites

    This is a light lunch options or an Hors D'oeuvres.
    Field Roast Products are some of my favorites.




    Here's what you'll need:

    A variety of Deli slices
    Multi Grain Crackers
    Fresh Basil Leaves
    Ripe Avocado
    Red Onion Slices
    Spicy Mustard

    Top crackers with your choice of the variety of ingredients.

    Enjoy!
    Peace in the Kitchen!

    Vegetarian Burgers with Apricots and Raisins

    5 Medium Carrots, cooked (mash when warm)
    6 Dried Apricots, finely chopped
    4 Green Onions, finely sliced, use the entire onion
    Zest of 1 Orange
    2 TBS Chopped Fresh Mint
    1 Egg, beaten
    1 TBS Olive Oil
    1/4 C Breadcrumbs
    1/4 C Chopped Golden Raisins
    1 package of Yves Meatless Ground
    1 tsp Red Pepper Flakes
    2 TBS Fresh Chopped Parsley
    1 TBS Fresh Chopped Rosemary
    Salt and Pepper to taste
    Flour for dusting

    In a large mixing bowl, mix all ingredients together, (except flour).
    Mix by hand until well combined.
    Form Burgers
    Heat some Vegetable Oil in a skillet.
    Dust Burgers with flour.
    Cook each side 5 - 6 minutes on medium - high heat until browned on both sides.
    Serve on a bed of Ice Berg Lettuce with your choice of Condiments.

    Enjoy!
    Peace in the Kitchen!

    Vegetarian Turkey Roast with Mushrooms Burgundy

    Here's what you'll need:

    1 (16oz.) Quorn Meatless Turkey Roast
    1 1/2 TBS Grape Seed Oil
    1 Large Clove of Garlic, minced
    1 C Diced  Roma Tomatoes
    1 C Vegetarian Chicken Broth
    1/2 tsp Fresh Chopped Thyme
    2 tsp Butter, softened
    Sea Salt and Ground Black Pepper to taste

    Mushrooms Burgundy Sauce:

    1/2 C Sliced Shallots
    1 (4oz.) package of Mushrooms, our choice.
    2 C Burgundy Wine
    1 TBS Fresh Chopped Rosemary
    2 TBS Flour

    Prepare Roast according to package directions while preparing the Mushrooms.

    In a large Skillet ove Medium - High Heat:
    Oil
    Shallots
    Garlic
    Saute 3 - 4 minutes.
    Add Mushrooms and saute for 5 minutes.
    Add Tomatoes for 5 minutes more.
    Stir well.
    Add Wine and boil until reduced by half, about 15 minutes.
    Add:
    Broth
    Rosemary
    Thyme
    Return to boil.
    Reduce heat and Simmer uncovered for 15 minutes.
    Season with Salt and Pepper.

    In a small bowl, combine well:
    Flour
    Butter
    Whisk into Mushrooms and cook, stirring well, about 15 minutes.

    Serve with slices of Roast Turkey.

    Enjoy!
    Peace in the Kitchen!

    Vegetarian Mediterranean Meatball Kabobs


    Preheat the oven to 400 degrees.
    If using Wooden Skewers, begin soaking them in water before starting this recipe.

    3 1/2 TBS Tomato Paste
    1 TBS water
    1 clove Garlic, minced
    1/2 C reduced Fat Yogurt
    2 tsp chopped Fresh Parsley
    Red Onion, cut into chunks
    1 package of Quorn Meatless Meatballs (do not thaw)
    2 TBS Olive Oil or Grape Seed Oil
    1 tsp Apple Cider Vinegar
    1 tsp Lime Juice
    1 Green Bell Pepper, cut into chunky pieces
    1 package of Cherry Tomatoes
    1 package of Button Mushrooms

    In a large covered bowl:
    Tomato Paste
    Oil
    Water
    Vinegar
    Garlic
    Whisk Well

    Add Frozen Meatballs
    Stir to coat well
    Cover and refrigerate 1 hour.

    Make a dip in a small covered bowl:
    Yogurt
    Lime Juice
    Parsley
    Cover and Refrigerate until Kabobs are baked.

    Thread skewers, alternating Meatballs and Vegetables. (if using wooden skewers, soak them in water to prevent burning)
    Place Kabobs on a sheet pan lined with foil.
    Bake at 400 degrees for 10 - 15 minutes, turning occasionally.

    Serve with Yogurt Dip.

    Enjoy!
    Peace in the Kitchen!




    Cucumber Salad

    Another in the series of Healthy Recipes.
    This is a basic Cucumber Salad, great for Summer Picnics.
    It's simple , delicious and very healthy.

    3 medium Cucumbers, peeled and sliced
    1/2 C chopped onion
    1/2 C Apple Cider Vinegar
    1/4 C water
    1 TBS Dill Weed
    Sea Salt
    Black Ground Pepper

    In a serving bowl:
    Cucumber
    Onion
    Mix well

    In another bowl:
    Vinegar
    Water
    Dill Weed
    Salt
    Pepper
    Whisk well
    Pour over the Cucumbers and toss to coat.
    Refrigerate 6 hours or overnight, tossing occasionally.

    Enjoy!
    Peace in the Kitchen!