BAKED-IN-A-SKILLET PINEAPPLE UPSIDE DOWN CAKE

1/2 cup butter

1 cup packed brown sugar
1 can (20-oz) sliced pineapple in juice
1/2 cup chopped pecans
3 large eggs, room temperature, separated
1 cup sugar
1 tsp vanilla extract
1 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
Maraschino cherries (1 per pineapple slice used), well drained on paper towels

Preheat oven to 375 degrees.

Melt the butter in a cast-iron or other heavy-duty oven-proof skillet, 9 or 10-inches in diameter.  Add the brown sugar, mixing until the sugar melts.

Drain the pineapple reserving 1/3 cup of the juice.  Arrange the pineapple slices over the sugar/butter mixture (you may not need all the pineapple); sprinkle the pecans around the pineapples.  Set skillet aside.

In mixer bowl, beat the egg yolks until lemon-colored and thick; gradually add sugar, beating well.  Blend in the vanilla and the 1/3 cup of pineapple juice.

In a small bowl combine the flour, baking powder, and salt; add to the sugar mixture.

In a separate bowl that has been chilled, beat the egg whites until stiff; gently fold into the cake batter.  Spoon the batter into the skillet over the pineapple and pecans.  Bake 30 to 35 minutes at 375 degrees until the center of the cake springs back when lightly touched with finger tips.

Allow cake to set in the skillet for 10 minutes then invert onto a serving plate.  Place a Maraschino cherry in the center of each pineapple ring.

Yield: 8 to 10 servings

The file photo

COOKIE BROWNIES WITH FROSTING

It seems my readers enjoy brownie recipes.  For several months, brownie recipes have been receiving more attention than any other type of recipes on this blog.  So, for all the brownie lovers out there, here is a tasty but yet a little different brownie recipe.

1 tube (18-oz) refrigerated chocolate chip cookie dough
3 cups mini marshmallows
1 pkg (12-oz) semisweet chocolate chips
1 cup butter, cut up
4 large eggs
2 tsp vanilla extract
1 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp salt

Preheat oven to 350 degrees.
Lightly spray a 9 x 13 x 2-inch baking pan with nonstick cooking spray.

Press the cookie dough evenly over the bottom of the prepared pan.  Bake at 350 degrees for 10 minutes.

Combine the marshmallows, chocolate chips, and butter together in a large heavy saucepan; cook, stirring, over low heat until melted and smooth.  Remove from pan to a bowl and allow to cool then beat in the eggs and vanilla extract.

Combine the flour, baking powder, and salt; stir into the chocolate mixture.  Stir in the nuts and spread the mixture over the cookie dough crust.

Bake brownies at 350 degrees for 30 to 35 minutes or until a wooden toothpick inserted in the center comes out clean.  Remove from oven and cool in pan on a wire rack.

file photo

FROSTING:
2 cups mini marshmallows
6 tbsp milk
1/4 cup butter
2 squares (1-oz each) unsweetened chocolate, chopped
3 cups powdered sugar

Combine the marshmallows, milk, butter, and chocolate in a saucepan.  Cook and stir over low heat until smooth.  Remove mixture from the heat and beat in the powdered sugar.  Spread frosting evenly over the cooled brownies then cut into squares for serving.

CLASSIC RED VELVET CAKE

1/2 cup solid shortening

1 1/2 cups granulated sugar
2 large eggs
1 oz liquid red food coloring
3 tsp white vinegar
1 tsp butter flavoring
1 tsp vanilla extract
2 1/2 cups cake flour
1/4 cup unsweetened cocoa powder
1 tsp baking soda
1 tsp salt
1 cup buttermilk

Preheat oven to 350 degrees.
Grease and flour 3 9-inch round cake pans; set aside.

Cream the shortening and sugar together in a large mixing bowl.  Add the eggs, separately and beat well after each one.  Beat in the food coloring, vinegar, butter flavoring, and vanilla.

In a separate bowl combine the cake flour, cocoa powder, baking soda, and salt; add to the sugar mixture alternately with the buttermilk.  Mix until well blended.

Pour batter into the prepared baking pans and bake at 350 degrees for 20 to 25 minutes until a wooden toothpick inserted in the centers comes out clean.  Allow cakes to cool in the pans for 10 minutes then remove and cool completely on wire racks.

FROSTING:
1 block (8-oz) cream cheese
1/2 cup butter, softened
3 3/4 cups powdered sugar
1 tbsp vanilla extract

In a large mixing bowl combine the cream cheese and butter until smooth.  Add the powdered sugar and beat until mixed.  Add the vanilla and beat until smooth and creamy and of spreading consistency.

Place 1 cake on cake plate and top with frosting. Repeat with a second layer.  Top with the third layer and frost top and sides.

I have had this recipe approximately 25 years. I am sure I got it from a Reiman Publication but have no idea which one.

EASY PAVLOVA

 Tasty meringue nest filled with a delicious almond cream and fruit

3 egg whites

1/4 tsp cream of tartar
1/4 tsp salt
3/4 cup granulated sugar
2 cups whipping cream
1 tsp almond extract
Assorted seasonal fresh fruits and/or berries for topping

Let the egg whites sit (at room temperature) in a small mixing bowl for 30 minutes.

Line a cookie sheet with parchment paper; set aside.

Beat the egg whites with the cream of tartar and salt on medium speed until soft peaks form. Gradually add in the sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread the meringue into a 9-inch circle on the prepared cookie sheet.

Bake at 225 degrees for 1 hour to 1 hour 15 minutes or until dry and firm to the touch. Meringue should be very lightly browned. Turn oven off but leave meringue in the oven for another 1 to 1 1/2 hours.

Immediately before serving time, beat the cream and almond extract together in a small mixing bowl until stiff peaks form. Spoon the mixture into the meringue nest. Top with the fresh fruits and/or berries.

Note: I got this recipe several years ago from a TOH magazine.

CRUNCHY WHOLE-WHEAT PASTRY

3/4 cup whole-wheat flour

1/2 cup regular oats, raw
1 tbsp sugar
1 1/4 tsp ground cinnamon
1/2 cup butter, melted
2 tbsp cold water
nonstick cooking spray

In a small mixing bowl combine the flour, oats, sugar, and cinnamon.  Combine the butter and water; sprinkle over the flour/oat mixture, mixing together with a fork.

Spray a 9-inch pie plate with the nonstick cooking spray.  Flour hands then use to press the mixture onto the bottom and sides of the sprayed pie plate.

Bake shell for approximately 15 minutes or until golden in a 450 degree oven.

Allow shell to cool before adding pie filling!

file photo

DOUBLE CHOCOLATE COOKIES FROM CAKE MIX

I got this recipe from Emily, which she says is her husband's favorite cookie, from a handwritten site I belong to. These really are good, quick and easy.

YOGURT FRUIT DIP IN AN ORANGE

1 brick (8-oz) Neufchatel cheese

1/4 cup fresh strawberries
3 tbsp strawberry preserves
2 tbsp orange juice
1 tsp grated orange rind
2 tbsp vanilla yogurt
1 large orange
Fresh berries, thin sliced apples, etc for dipping

Soften the Neufchatel cheese.

In a medium mixing bowl, combine the cheese and remaining ingredients excluding the orange; stir thoroughly.

Cut a small slice off the bottom of the orange if necessary so it will stand upright.  Cut off the top and hollow out the interior.  Spoon the dip into the orange for serving.

Serve with fresh fruit and/or berries for dipping.

file photo

COCONUT MERINGUE BLONDIE/BROWNIES

3/4 cup butter, softened

1 1/2 cups packed brown sugar, divided
1/2 cup granulated sugar
3 eggs, separated
1 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 pkg (12-oz) semisweet chocolate chips
1 cup sweetened flaked coconut
3/4 cup chopped pecans

Preheat oven to 350 degrees.
Grease a 9 x 13 x 2-inch baking pan; set aside.

In a large mixer bowl cream the butter, the 1/2 cup packed brown sugar and the granulated sugar.  When mixture is creamy, add the egg yolks and vanilla; beat on medium speed for 2 minutes.

In a bowl combine the flour, baking powder, baking soda, and salt; add to the butter/sugar mixture and mix well.  Spread the thick batter into the prepared baking pan.  Sprinkle the chocolate chips, coconut, and pecans.

In a small mixing bowl beat the egg whites until until soft peaks form.  Gradually, one tablespoon at a time, beat in the remaining cup of brown sugar.  Beat until stiff peaks forms and spread meringue over the top of the coconut/pecans.

Bake at 350 degrees 30 to 35 minutes or until a wooden toothpick inserted in the center comes out clean.  Cool in the pan on a wire rack. Cut into bars to serve.

The file photo.

CAPPUCCINO CHOCOLATE SWIRL CHEESECAKE BARS

 

24 chocolate cookies* with cream filling (Oreo type), finely crushed
3 tbsp butter, melted

Line a 9 x 13-inch baking pan with foil allowing foil to extend over the edges of the pan (use later to remove bars). 

Mix the cookie crumbs and butter together; press onto the bottom of the foil lined pan.

1 tbsp instant coffee granules
1/4 tsp ground cinnamon
1/4 cup boiling water
4 blocks (8-oz each) cream cheese, softened
1 cup sugar
1 cup sour cream
4 eggs
2 squares semi-sweet baking chocolate, melted and cooled

Preheat oven to 350 degrees.

Mix the coffee and cinnamon into the boiling water.  Stir the mixture until the coffee granules are completely dissolved.  Allow mixture to school slightly.

Beat the cream cheese and sugar together in a large mixer bowl until well blended.  Add the coffee mixture and the sour cream, mixing well.  Add the eggs, one at a time, mixing after each just until blended.

Remove 1 cup of the cream cheese mixture and pour the remaining over the crust.  Stir the melted chocolate into the remaining 1 cup of the cream cheese mixture.  Drop the chocolate mixture by tablespoonfuls over the mixture in the pan.

Swirl the chocolate blobs gently with a knife to swirl.  Bake at 350 degrees 40 minutes or until the center is almost set.  Remove from oven and cool.  Refrigerate 4 hours before cutting to serve.

*2 cups crumbs

Store any leftovers in the refrigerator.

Note: This is a Kraft Foods Recipe and photo.

FRESH STRAWBERRY FROSTING

This is an old recipe from Huntsville, Alabama.

2 tbsp solid shortening

1 tbsp butter
1/4 tsp salt
4 cups confectioners' sugar
1/3 cup crushed strawberries
1 tsp lemon juice

Blend the shortening, butter, and salt together in a medium mixing bowl. Beat in one cup of the confectioners' sugar. Stir the lemon juice into the crushed strawberries. Add the strawberries and lemon mixture alternately with the remaining confectioners' sugar to the original mixture, stirring to blend well.

Yield: Enough to frost your favorite two-layer cake.

File photo from Annie's Baking Addiction, I believe.