Tackling Upside Down Cake

It's time for Tackle It Tuesday with 5 Minutes for Mom . This weekend, I made my first pineapple upside-down cake. It is a recipe from my husband's Aunt Kathy and it is what my BiL wanted for his birthday. So, I obliged and now, I am sharing it with you. Enjoy:-)


Kathy's Pineapple Upside-Down Cake

1 yellow cake mix
1 20 oz can pineapple rings
1 cup brown sugar
1 sticks butter
12 maraschino cherries

1. Grease sides only of a 9X13 baking dish. Set aside.

2. Drain pineapple but save the juice.

3. Combine butter and brown sugar in a sauce pan. Cook until thoroughly combined but not burnt. Pour into the bottom of the baking pan. Place pineapple over the brown sugar mixture and top each ring with a maraschino cherry.

4. Prepare the cake mix according to the box but use the saved pineapple juice for part of the water that is required. Pour mix carefully over the pineapple. Bake according to the box instructions.

5. When the cake is done, turn out onto a platter and enjoy:-)

Servings: 12

Cooking Times
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Inactive Time: 10 minutes
Total Time: 50 minutes

Oven Temperature: 350°F

Nutrition Facts
Serving size: 1/12 of a recipe (4.8 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 416.9
Calories From Fat (38%) 156.49
% Daily Value
Total Fat 17.8g 27%
Saturated Fat 10.32g 52%
Cholesterol 40.67mg 14%
Sodium 277.29mg 12%
Potassium 169.75mg 5%
Total Carbohydrates 63.44g 21%
Fiber 0.73g 3%
Sugar 24.07g
Protein 2.38g 5%

Recipe Type: Cake, Dessert, Other Desserts

Source
Author: Kathy Ewing
Source: Mommies Tried and True

Recipe: $6.63
Serving: $0.55

Carmel Apples

This weekend, we went a Halloween party at the neighborhood fun house (you know, the one house everyone gathers at). The hostess asked me to bring carmel apples. No problem right? Wrong.

You see, it is the neighborhood fun house however, the mom is a little...shall I say scattered. In the short time I have known her, I have learned that plans have to be confirmed and reconfirmed and even then, that doesn't mean that it going to happen as we agreed. Many a play date have been rescheduled at the last minute and lately, she just doesn't even show up for them at all. It's becoming very frustrating.

So, as the day of the party approached, I still didn't know what time, how many apples to make or even if the party was still going on. So, I called and left a message. She called me back...the night before the party to confirm it was still going on. She asked if I was still bringing carmel apples and I said that I was prepared to bring a dozen. She said, "Oh no. You have to bring at least 2 dozen." Have to bring?? My annoyance grew.

After a couple minutes of bitching about how completely rude that was, I grudingly went on to make the 2 dozen carmel apples that she requested:

So, because I was doing this grudgingly and because it was last minute, they turned out less than pretty:


So, I designed a plastic wrap smoke screen to hide their ugliness.

Then, I further disguised the ugliness with this basket:

Now, I feel better.

By the way, she wasn't even expecting 24 people at the party!! She was expecting 15 at the most! After all was said and done, I left a dozen there. So, here's my question...would you have been annoyed?

Carmel Apples:
Ingredients:
12 apples
12 sticks
2 bags of carmels (approximately 40 pieces)
1 small jar of peanuts, chopped

Directions:
1. Unwrap all of the carmels and melt them over low heat.

2. Twist stems off of the apples. Insert sticks into the apples at the stem.

3. Dip apples into carmel and then the peanuts. Place the apples on waxed paper to set.

Makes 12 apples

Friday's Foto Fun with Something Yummy

Last week, I got yelled at for not posting food for Carrie's Friday Foto Fun. I didn't want to take that chance this week.

My faithful readers remember that I had a dinner party with a French Menu this weekend. As part of this menu, I served my Grandma's Butterhorns for dessert. This was in honor of my uncle and he was touched by the gesture and he even said that they were pretty close to his mother's. So, without further ado, may I present:

Grandma’s Homemade Pecan-Filled Butterhorns with Sugar Glaze

Ingredients:
Dough:
4 cups flour
1/2 tsp salt
1 cake fresh yeast
1-1/4 cups butter
3 egg yolks
1 cup sour cream
1 tsp vanilla
Powdered sugar for dusting the board

Filling:
3 egg whites
1 cup sugar
1 tsp vanilla
1-3/4 cup pecans, finely chopped

Glaze:
1 tbsp milk
2 cups powdered sugar
pink food coloring

Directions:
1. In a large bowl, mix flour and salt. Cut in butter until it looks like cornmeal. In a small bowl, mix egg yolks, sour cream and vanilla. Add to flour mixture. Shape into 5 balls and chill at least an hour but overnight is better. Do Not Freeze This Dough!!

2. For the filling, beat egg whites in a small bowl. Gradually add sugar while constantly beating. Fold in pecans and vanilla.

3. Rollout each ball in powdered sugar. Cut into wedges (about 12 from each ball). Place 1 teaspoon of the filling on each wedge. Roll from the widest end. Bend each roll in the center to form a horn.

4. Bake 15 mintues in a 375 degree oven. Drizzle with glaze while warm.

Makes 5 dozen

Grilled Strawberry Shortcake

I know that everyone is thinking about school and fall but, I am not willing to give up on summer yet.

This is my favorite summer dessert and although it is perfect finish to your grill party, it is elegant enough for any fancy dinner party. My husband says that I should to charge $15 a plate in "one of those swanky restaurants". The key to this dish is that the shortcake is grilled. So, you get a crunchy base for the strawberries to soak into. The whipped cream offers a smooth finish. It is light as air and it looks like it is floating on water here. Enjoy!


Ingredients:
6 store-bought short cakes
1 pint of strawberries, hulled and cut into bite-size pieces
1 cup sugar
4 oz whipped cream
Mint sprigs for garnish

Directions:
1. Heat strawberries and sugar in a small saucepan over low heat until a sauce is formed.

2. Grill the shortcakes on medium heat until it is lightly marked on both sides. It should be slightly crunchy but not burnt.

3. To assemble, place one grilled shortcake on a serving dish. Top this with a few scoops of the strawberry mixture. Finish with a dollop of whipped cream and garnish with a sprig of mint if desired.

Makes 6 Servings