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.

Kay's Best Ever Turkey Casserole

My husband liked this casserole so much that he said it was the best turkey casserole I ever made. 

Ingredients

• 1/3 cup chopped onion
• 1/4 cup butter or margarine
• 3/4 teaspoon salt
• Dash pepper
• Dash cayenne
• 1 can 10.5-ounce cream of mushroom soup
• 1 soup can milk
• 2 cups cubed cooked turkey
• 1 teaspoon salt
• 3 quarts boiling water
• 8-ounces ( 6 to 6 1/2 cups) wide egg noodles
• Grated Parmesan cheese
• Paprika (optional)

Directions

• Sauté chopped onion in butter until crisp-tender.  Blend in seasonings; add 1 can cream of mushroom soup and 1 soup can of milk.  Bring to a boil stirring constantly.  Continue to cook and stir on simmer for 1 minute.  Add cooked turkey.

• Meanwhile, add 1 teaspoon salt to rapidly boiling water.  Gradually add noodles so that water continues to boil. Cook uncovered, stirring occasionally, 5 to 6 minutes.  Drain in colander. Combine noodles with sauce in 2-quart casserole; top with Parmesan cheese and paprika (optional).  Bake at 350ºF. about 20 to 25 minutes or until bubbling and browned.

• Yield:  4 to 6 servings

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!