Pineapple Upside Down Cake

April 20 was National Pineapple Upside Down Cake Day.  I made this cake recipe from Mr. Food.  It is quick and delicious!  In fact, my husband requested this cake for his birthday next  year.  I will definitely make this cake again soon!

Picture by Kay

Ingredients

• 2/3 cup packed light brown sugar
• 4 tablespoons (1/2 stick) butter, melted
• 1 (20-ounce) can pineapple slices, drained
• 1 (10-ounce) jar maraschino cherries
• 1 (18.25 ounce) package yellow cake mix
• 1 cup water
• 1/4 cup vegetable oil
• 3 eggs

Directions

Preheat oven to 350 degrees F.  Sprinkle brown sugar evenly over bottom of two 8-inch round cake pans and pour butter evenly over sugar.  In each pan, arrange pineapple slices in a single layer over sugar and place a cherry in center of each slice.

In a large bowl, combine cake mix, water, oil, and eggs; beat until well combined. Evenly divide batter between the two pans and bake 30 to 35 minutes, or until a toothpick inserted in center of each comes out clean.  Let cakes stand 5 minutes.

Loosen gently with a knife and invert onto 2 platters.  Serve warm, or allow to cool completely before serving.

Kay's Tip:  First, I cut my pineapple slices in half to fit my 8-inch pans.  I put a cherry in each half.  See my photo above.  I used store brand yellow cake mix and a 20-ounce can Libby pineapple slices in natural juice. My cakes baked for 35 minutes.  Be sure to check with a toothpick in center until it comes out clean.  This is a keeper.  Enjoy! 

Pecan Pie

9-inch One-Crust Pie Shell, fresh or frozen

3 eggs

2/3 cup sugar

1/2 teaspoon salt

1/3 cup margarine or butter, melted

1 cup corn syrup

1 cup pecan halves or broken pecans

Heat oven to 375ºF.  Beat eggs, sugar, salt, margarine and syrup with hand beater.  Stir in pecans.  Pour into pastry-lined pie plate.

Bake until set, 40 to 50 minutes.  Cool slightly.  Serve warm or refrigerate.


STANDARD PASTRY
8-OR 9-INCH ONE-CRUST

1/3 cup plus 1 tablespoon shortening or 1/3 cup lard
1 cup all-purpose flour
1/2 teaspoon salt
2 to 3 tablespoons cold water

Cut shortening into flour and salt until particles are size of small peas.  Sprinkle in water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl ( 1 to 2 teaspoons water can be added if necessary).

Gather pastry into a ball; shape into flattened round on lightly floured cloth-covered board.  Roll pastry 2 inches larger than inverted pie plate with floured stockinet-covered rolling pin.  Fold pastry into quarters; unfold and ease into plate, pressing firmly against bottom and side.

Trim overhanging edge of pastry 1 inch from rim of plate.  Fold and roll pastry under, even with plate; flute.  Fill and bake as directed in recipe.

Kay's Tip:  If using self-rising flour, omit salt.

Wyoming Cowboy Cookies

Ingredients

• 1 cup flaked coconut
• 3/4 cup chopped pecans
• 1 cup butter, softened
• 1-1/2 cups packed brown sugar
• 1/2 cup sugar
• 2 eggs
• 1-1/2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups old-fashioned oats
• 2 cups (12 ounces) chocolate chips

Directions

• Place coconut and pecans on a 15-in. x 10-in. x 1-in. baking pan.  Bake at 350ºF. for 6 to 8 minutes or until toasted, stirring every 2 minutes.  Set aside to cool.

• In a large bowl, cream butter and sugars until light and fluffy.  Add eggs and vanilla; beat well.  Combine the flour, baking soda and salt.  Add to creamed mixture; beat well.  Stir in the oats, chocolate chips and toasted coconut and pecans.

• Drop by rounded teaspoonfuls onto greased baking sheets.  Bake at 350ºF. for about 12 minutes or until browned. Remove to wire racks to cool.

• Yield:  6 dozen.

Kay's Tips:  I followed the recipe exactly except I added 1 cup of old-fashioned oats.  I also baked the cookies for 7 to 8 minutes. Watch carefully.  The bottoms brown quickly.

These cookies are very delicious!  I first made them at Christmas.  I have made them several times since and they are absolutely delicious every time.  Enjoy.

I found this recipe for Wyoming Cowboy Cookies at Taste of Home.

Kay's Fruitcake Bars

My husband and I like fruitcake bars. Lately, mincemeat has become very expensive - $5.42 for a 27 ounce jar of Borden mincemeat. I came up with my own recipe using two other fruitcake recipes from the internet. My version is very easy and quick clean up. Here is my version of Fruitcake Bars:

Ingredients
2 Eggs
1/4 cup butter, melted
14 ounce can Sweetened Condensed Milk (not evaporated milk)
2 teaspoons vanilla extract
1 3/4 cup applesauce
2 1/2 cup all purpose flour
1 teaspoon baking soda
1 cup mixed candied fruit
1 cup dried canberries
3/4 cup chopped pecans

Preheat oven to 325 F. Grease a 15 x 10 inch baking pan. In a large mixer bowl, beat eggs, butter, condensed milk, vanilla. Add applesauce and blend well. Stir in remaining ingredients and mix well. Spread evenly into pan and bake 35 - 40 minutes or until wooden toothpick inserted in center comes out clean. Cool in pan on wire rack. Store tightly covered at room temperature.
Yield: 3 to 4 dozen bars

Kay's Tip: I used Musselman's Limited Edition Pennsylvania Apples Applesauce. I also used nonstick vegetable spray to grease my pan. My husband likes this recipe better than the traditional fruitcake bars I used to bake. Enjoy!

Old-Fashioned Soft Pumpkin Cookies

Here is another recipe from my Sunday paper that I thought you would enjoy. Just in time for the holidays!

Ingredients
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 1/2 cups granulated sugar
1/2 cup butter (1 stick), softened
1 cup Libby's 100% Pure Pumpkin
1 large egg
1 teaspoon vanilla extract
Glaze (recipe follows)


Directions
1) Preheat oven to 350 degrees F. Grease baking sheets.

2) Combine flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl. Beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, egg, and vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded tablespoon onto prepared baking sheets.

3) Bake for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Drizzle glaze over cookies.

4) For glaze: Combine 2 cups sifted powdered sugar, 3 tablespoons milk, 1 tablespoon melted butter and 1 teaspoon vanilla extract in small bowl until smooth.

Apple Streusel Cobbler

My husband asked for Apple Pie. I made this instead. I also used Comstock Apple Pie Filling. It was delicious!
Kay's Tip: Make the Streusel first step (3). Then make the egg mixture step (2).

Ingredients:
1/2 cup chopped nuts
1/2 cup oats
2 eggs
1/4 cup butter or margarine, melted
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/2 cup firmly packed light brown sugar
1/2 cup unsifted flour
1/4 cup cold butter or margarine
1 can (14 oz.) sweetened condensed milk (NOT evaporated milk)
1 can (21 oz.) COMSTOCK® or WILDERNESS® More Fruit Apple Filling or Topping, chilled


Directions:
1. Heat oven to 375 F. Spread apple filling in greased 9in square baking pan.
2. In medium bowl, beat eggs. Add sweetened condensed milk, melted margarine, cinnamon and nutmeg; mix well. Pour over apple filling.
3. In medium bowl, combine sugar and flour, cut in cold butter or margarine until crumbly. Add nuts and oats. Sprinkle over egg mixture.
4. Bake 50-55 minutes or until set. Cool. Serve warm with ice cream, if desired. Refrigerate leftovers.

Makes 9-12 servings
Bake time: 50-55 minutes

Easy Coconut Cream Pie

1-1/4 cups cold milk
1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding and Pie Filling
1 cup BAKER'S ANGEL FLAKE Coconut, divided
1 tub (8 oz.) COOL WHIP Topping, thawed, divided
1 HONEY MAID Graham Pie Crust (6 oz.)

POUR milk into large bowl. Add pudding mix and 3/4 cup of the coconut. Beat with wire whisk 2 minutes. Gently stir in 1 cup of the whipped topping. Pour into crust.

REFRIGERATE 4 hours or until set.

SPREAD pie with remaining whipped topping. Toast remaining 1/4 cup coconut, if desired. Sprinkle over pie. Store leftover pie in refrigerator.

KRAFT TIP

How to Toast Coconut: Spread coconut in shallow baking pan. Bake at 350 degrees F for 7 to 10 minutes or until lightly browned, stirring frequently.

Kay's Tip: I use store brands for all of the ingredients except the coconut. BAKER'S coconut is very sweet. I make this all the time for my husband. It is delicious!

Another Easy Coconut Cream Pie Recipe can be found here:

Easy Coconut Cream Pie recipe

Homemade Ice Cream In A Bag

• 2 tablespoons of sugar
  
• 1 cup half and half
  
• 1/2 teaspoon vanilla extract
  
• 1/2 cup salt (Kosher or rock salt is better, but table works)
  
• 1 pint-sized freezer bag
  
• 1 gallon-sized freezer bag
  

Directions

1. Combine the sugar, half and half, and vanilla extract in the pint-sized bag and seal it tightly.
   
2. Place the salt and ice in the gallon-sized bag and place the pint-sized bag inside. Seal the larger bag. Shake bags until mixture hardens (about 5 minutes). Feel the smaller bag to determine when done and take it out.
   
3. Add any mix-ins to the small bag (fruit, nuts, or candy) and eat right out of the bag.
   

Kay's Tip: I found this recipe in my Sunday paper. Enjoy!

Deep Dish Brownies

3/4 cup butter or margarine, melted
1 1/2 cups sugar
1 1/2 teaspoons vanilla extract
3 eggs
3/4 cup all-purpose flour
1/2 cup Hershey's cocoa
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup Reese's Peanut Butter Chips OR
Hershey's Semi-Sweet Chocolate Chips

Heat oven to 350 degrees F. Grease spauare pan, 8X8X2 inches. In medium mixing bowl blend melted butter, sugar and vanilla. Add eggs; beat well with spoon. Combine flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well blended. Stir in chips. Spread into prepared pan. Bake 40 to 45 minutes or until brownies btgin to pull away from sides of pan. Cool completely; cut innto spuares. 16 brownies.

Kay's Tip: Here is another brownie recipe that I have tried recently: Fudgy Brownies from Taste of Home. It was absolutely delicious! I didn't change a thing.

14 Unusually Delicious Cupcake Recipes from Martha Stewart

14 Unusually Delicious Cupcake Recipes from Martha Stewart

Streusel Coffee Cake

Streusel (below)
2 cups all-purpose flour
1 cup sugar
3 teaspoons baking powder
1 teaspoon salt
1/3 cup margarine or butter, softened
1 cup milk
1 egg

Heat oven to 350 degrees. Prepare Streusel. Beat remaining ingredients in large mixer bowl on low speed 30 seconds. Beat on medium speed, scraping bowl occasionally, 2 minutes. Spread half of the batter in greased oblong pan, 13X9X2 inches, or square pan, 9X9X2 inches; sprinkle with half of the Streusel. Top with remining batter; sprinkle with remaining Streusel. Bake until wooden pick inserted in center comes out clean, 35 to 40 minutes. 9 to 12 Servings


Streusel

1/2 cup chopped nuts
1/3 cup packed brown sugar
1/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
3 tablespoons firm margarine or butter

Mix all ingredients until crumbly.



Pineapple Coffee Cake: After sprinkling with remaining Streusel, spread 1 can (8 1/4ounces) crushed pineapple, well drained, over top. Bake oblong about 45 minutes, square about 1 hour.


Kay's Tip: Use a rubber spatula to spread the batter in the pan.

Chocolate Chip Cake

2 cups all-purpose flour
1 cup packed brown sugar
1/2 cup granulated sugar
3 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/2 cup shortening
1 1/4 cups milk
3 eggs
1/2 cup semisweet chocolate chips, finely chopper, or 1/2 cup miniature semisweet chocolate chips
1 1/2 teaspoons vanilla

Heat oven to 350 degrees. Grease and flour oblong pan, 13X9X2 inches, or 2 round layer pans, 8 or 9X1 1/2 inches. Beat all ingredients in large mixer bowl on low speed, scraping bowl constantly, 30 seconds. Beat on high speed, scraping bowl occasionally, 3 minutes. Pour into pan(s).

Bake until wooden pick inserted in center comes out clean, 40 to 45 minutes; cool. Frost with Cocoa Butter Frosting below if desired.

Cocoa Butter Frosting

1/3 cup margarine or butter, softened
1/3 cup cocoa
2 cups powdered sugar
1 1/2 teaspoons vanilla
About 2 tablespoons milk

Mix margarine and cocoa. Stir in powdered sugar. Beat in vanilla and milk until frosting is of spreading consistency. Fills and frosts two 8-or 9-inch layers or frosts a 13X9X2-inch cake.

Easy Fruitcake

Ingredients
No-Stick Spray
2 1/2 cups All Purpose Flour
1 teaspoon baking soda
2 large eggs
1 (27 oz.) jar None Such® Ready to Use Mincemeat
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
2 cups (1 lb.) mixed candied fruit
1 cup coarsely chopped nuts


Instructions
HEAT oven to 300F. Coat a 10-cup fluted baking pan with no-stick spray.

STIR together flour and baking soda. Combine eggs, mincement, sweetened condensed milk, candied fruit and nuts in large bowl. Blend in dry ingredients. Pour into prepared pan.

BAKE 1 hour, 45 minutes to 1 hour, 50 minutes or until toothpick inserted comes out clean. Cool 15 minutes. Remove from pan. Garnish as desired.

VARIATIONS
FRUITCAKE BARS: COAT 15 X 10-inch jelly roll pan with no-stick cooking spray. Spread batter evenly in pan. Bake 40 to 45 minutes. Cool. Glaze, if desired. Makes about 4 dozen bars.

FRUITCAKE COOKIES: COAT baking sheets with no-stick cooking spray. Drop by rounded tablespoonfuls, 2 inches apart onto prepared baking sheets. Bake 15 to 18 minutes. Makes about 5 1/2 dozen cookies.

Kay's Tip: I made the fruitcake bars for the holidays. They were absolutely delicious. Will make these again next year!

EAGLE BRAND Petite Macaroon Cups

1 cup butter or margarine, softened

2 (3-ounce) packages cream cheese,

softened

2 cups all-purpose flour

1 (14-ounce) can EAGLE BRAND

Sweetened Condensed Milk (NOT

evaporated milk)

2 eggs, beaten

1 1/2 teaspoons vanilla extract

1/2 teaspoon almond extract

1 1/3 cups flaked coconut

In large bowl, beat butter and cream cheese until fluffy; stir in flour. Cover; chill 1 hour.

Preheat oven to 375 degrees F. Divide dough into quarters. On floured surface, shape 1 quarter into a smooth ball. Divide into 12 balls. Place each ball in a 1 3/4-inch muffin cup; press evenly on bottom and up side of each cup. Repeat with remaining dough.

In medium bowl, combine EAGLE BRAND, eggs and extracts; mix well. Stir in coconut. Fill muffin cups 3/4 full. Bake 16 to 18 minutes or until slightly browned. Cool in pans; remove. Store leftovers loosely covered at room temperature.

SERVINGS; Makes 4 dozen cups

Chocolate Macaroon Cups: Beat 1/4 cup unsweetened cocoa into egg mixture; proceed as above.

Cream Puffs

1/2 cup water
1/4 cup margarine or butter
1/2 cup all-purpose flour
Cream Filling (below)
Powdered sugar

Heat oven to 400 degrees F (200 degrees C). Heat water and margarine to rolling boil in saucepan. Stir in flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute; remove from heat. Beat in eggs, all at once; contunue beating until smooth. Drop dough by scant 1/4 cupfuls about 3 inches apart onto ungreased cookie sheet.

Bake until puffed and golden, 35 to 40 inutes. Cool away from draft. Cut off tops; pull out any filaments of soft dough. Fill puffs with Cream Filling. Replace tops; dust with powdered sugar. Refrigerate until serving time. 6 CREAM PUFFS

CREAM FILLING

1/3 cup sugar
2 tablespoons conrstarch
1/8 teaspoon salt
2 cups milk
2 egg yolks, slightly beaten
2 tablespoons margarine or butter, softened
2 teaspoons vanilla

Mix sugar, cornstarch and salt in 2-quart saucepan. Stir in milk gradually. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir at least half of the hot mixture gradually into egg yolks. Blend into hot mixtrue. Boil and stir 1 minute. Remove from heat; stir in margarine and vanilla; cool.

Quick Cream Puffs: Omit Cream Filling. Fill puffs with ice cream or fruit pie filling. Frost with Chocolate Frosting (below) or dust with powdered sugar.

Chocolate Frosting: Heat 1/2 square (1/2 ounce) unsweetened chocolate and 1/2 teaspoon margarine or butter over low heat until melted. Remove from heat; stir in 1/2 cup powdered sugar and about 1 tablespoon hot water. Beat until smooth.

Kay's Tip: Here is another cream puff recipe I found at allrecipes.com Miniature Chocolate Eclairs

Famous Oatmeal Cookies

3/4 cup vegetable shortening
1 cup firmly packed brown sugar
1/2 cup granulated sugar
1 egg
1/4 cup water
1 teaspoon vanilla
3 cups oats, uncooked
1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda

Preheat oven to 350 degrees F. Beat together shortening, sugars, egg, water and vanilla until creamy. Add combined remaining ingredients; mix well. Drop by rounded teaspoonfuls onto greased cookie sheet. Bake at 350 degrees F. for 12 to 15 minutes. (For variety add chopped nuts, raisins, chocolate chips or coconut).
Makes about 5 dozen cookies.

EAGLE BRAND Golden Pumpkin Bars

Prep Time: 10 min
Cook Time: 50 min
Total Time: 60 min

1 (18.25 or 18.5 ounce) package yellow cake mix
1/4 cup vegetable oil
4 eggs
1/2 cup slivered almonds, toasted and finely chopped (optional)
1 (16-ounce) can pumpkin (about 2 cups)
1 (14-ounce) can EAGLE BRAND Sweetened Condensed Milk (NOT evaporated milk)
1 teaspoon almond extract
1/2 teaspoon ground cinnamon
1/2 teaspoon salt

Preheat oven to 350 degrees F. (325 degrees F. for glass dish). Reserve 1/2 cup dry cake mix.

In large bowl, combine remaining cake mix, oil and 1 egg; beat until crumbly. Stir in nuts (optional). Press firmly on bottom of greased 13x9-inch baking pan.

In same bowl, combine 1/2 cup reserved cake mix and remaining ingredients, mix well. Pour over prepared crust. Bake 50 minutes or until set. Cool. Cut into bars. Garnish as desired. Store tightly covered at room temperature.
SERVINGS: 24 to 36 bars

Kay's Tip: I omitted the almonds and substituted vanilla extract for the almond extract. This is delicious!

Pumpkin Spice Cake

1/2 cup butter, margarine or shortening
1 1/4 cups sugar
2 eggs, beaten
2 1/4 cups flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
1 cup canned pumpkin or cooked pumpkin
3/4 cup milk
Powdered sugar

1. In a large bowl cream the butter. Gradually add sugar and cream till light and fluffy. Blend in beaten eggs. Sift together the dry ingredients. Combine pumpkin and milk. Add dry ingredients alternately with pumpkin mixture.

2. Pour into a greased bundt pan and bake at 350 for about 30 minutes.

3. Cool for at least 1 hour.

4. Drizzle with sugar glaze (1 cup powdered sugar with a tablespoon milk, mixed until smooth or decorate as desired.

Creamy Milk Chocolate Fudge

20 regular size marshmallows
1 (14 ounce) can sweetened condensed milk (NOT evaporated milk)
Dash salt
1 (12 ounce) package semi-sweet chocolate chips
1 cup milk chocolate chips
1/2 to 1 cup chopped nuts
1 1/2 teaspoons vanilla extract

In heavy saucepan, over low heat, melt marshmallows with sweetened condensed milk and salt. Add chips; stir until melted. Remove from heat; stir in nuts and vanilla. Spread evenly into wax paper-lined 8 to 9 inch square pan. Chill 2 hours or until firm. Turn fudge onto cutting board; peel off paper and cut into squares. Store loosely covered at room temperature.
Makes about 2 pounds.

Kay's Tip: Try using chopped peacans. It's delicious. I also store this in the refrigerator. Let stand a few minutes at room temperature to take the chill off of it.

Peach-Custard Kuchen

1 cup all-purpose flour*
2 tablespoons sugar
1/4 teaspoon salt
1/8 teaspoon baking powder
1/4 cup margarine or butter, softened
1 1/2 cups sliced peaches (about 2 medium)
1/4 cup plus 2 tablespoons sugar
1 teaspoon ground cinnamon
2 egg yolks
1 cup whipping cream

Heat oven to 400 degrees. Mix flour, 2 tablespoons sugar, the salt and baking powder. Cut in margarine until mixture is crumbly. Pat mixture firmly in bottom and halfway up sides of ungreased square pan, 8x882 inches. Arrange peaches in pan. Mix 1/4 cup plus 2 tablespoons sugar and the cinnamon; sprinkle over peaches. Bake 15 minutes.

Mix egg yolks and whipping cream; pour over peaches. Bake until custard is set and edges are light brown, 25 to 30 minutes. Serve warm.
9 SERVINGS