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!

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!

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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!
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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!
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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!
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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!