Pineapple Upside Down Cake

 

I am a big fan of pineapple, so I thought I would share my favorite Pineapple Upside Down Cake recipe with everyone.

 

It is from a long ago PBS series titled Cooking in Quilt Country with Marcia Adams.

 

Here is the finished cake.  It is a lot different because it uses crushed pineapple not rings and there are no cherries either.  Just simple and just plain GOOD !!

 

 

 

 

 

 

Below is a picture of the cookbook this recipe comes from.  I am a long time watcher and supporter of public television.  Its where I first saw my first cooking shows .  I still watch today even with the "other channels" too.

 

 

 

 

 

Pineapple Upside-Down Cake

serves 6

Courtesy of Cooking from Quilt Country by Marcia Adams

 

 

Topping

 

1 20 oz can crushed pineapple

1/4 cup butter

1 cup brown sugar

1 1/4 cups all purpose flour

2/3 cup granulated sugar

2 teaspoons baking powder

1/2 teaspoon salt

1/4 teaspoon ground mace

1/3 cup butter softened

1/2 cup milk

1 teaspoon vanilla extract

1 egg

 

Preheat oven to 350 degrees.  Drain the pineapple well in a sieve; discard liquid.  Spray the sides and bottom of a 9 inch square pan with vegetable spray, melt the butter in the pan n the preheated oven.

 

Add the brown sugar to the butter and blend.  Spread the drained pineapple evenly over the sugar mixture, but do not mix.  Set aside.

 

Into a mixer bowl, sift the flour sugar baking powder, salt and the mace.  Add the softened butter, milk and vanilla.  Beat on low speed for 1 1/2 minutes, then add the egg and beat 1 1/2 minutes longer.  Spread the batter evenly over the pineapple with a rubber spatula-- the batter is quite thick.  Bake for 35 to 40 minutes, or until a toothpick inserted into the middle of the cake comes out clean.

 

Remove from oven, loosen edges with knife, and invert immediately onto platter.  Let cool before serving.

 

 

 

There you have it a perfect and different Pineapple Upside Down Cake !!

 

 

Hope you enjoy !

 

 

Denise

 

The Bread Fairy



My Kopy Kat Bob Evans Strawberry Bread

 

My hubby and I went to Bob's the other nite for dinner.  As some of you may know they have seasonal breads.  So I decided to try their Strawberry Bread.

 

 

When the waitress brought the dish to the table, it did not look like the Strawberry Bread I had made last year with fresh berries.  After tasting it I decided it must be made with strawberry jam.

 

 

So it all started with this jar.

 

 

 

My homemade Strawberry Jam from last season.

 

 

I found a few recipes on the web, but only a few seemed right. 

The recipe I based my recipe from was from Cooks.com.

 

 

Kopy Kat Bob Evans Strawberry Bread

 

adapted from Cooks.com

Makes 2 loaves

 

3 cups all purpose flour

1 tsp. salt

3/4 tsp. cream of tartar

1/2 tsp. baking soda

1 1/2 cups sugar

1 cup butter or margarine, softened

1 tsp. vanilla

4 eggs room temperature

1 cup strawberry jam ( homemade is best )

1/2 cup butter milk

6 to 8 drops red food coloring

 

Combine flour, salt and cream of tartar and soda.  Set aside.  Combine sugar, butter and vanilla in a large mixing bowl.  Cream until light and fluffy. Add eggs one at a time, beating well after each addition. 

 

Stir together jam and buttermilk.  Add to creamed mixture. Alternate with dry ingredients.  Mix just to blend.  Add a few drops of red food coloring to get the shad of pink you want.  The jam alone did not get the batter really pink.

 

Pour into 2 greased loaf pans and bake at 350 degrees for about 60 minutes.

 

 

 

Here you can see how pink I got my batter, it only took about 6 drops of food coloring.

 

 

 

 

 

Cooling on the rack.

 

Iced with a simple powdered sugar and milk drizzle.

 

 

 

Here it is cut and pink and beautiful and tastes even better than the restaurant's.

 

So there you have it Strawberry Bread !!!

 

 

Denise

 

The Bread Fairy

 

 

 

 

 



Post 100 !!!!

Who'd thought 3 years ago when I started this blog, just mainly for the fun of it, that I would have survived this long.

 

 

I don't blog to make money, and gee I really don't blog all that often.  But  I do feel blessed at all the foodie friends I have made and am proud to call them my true friends !!!

 

 

I am grateful to everyone that takes the time to read and leave a nice comment at my little blog.

 

I really appreciated everyone who follows me on Face Book !

 

 

So in a two tiny words all I can say is

 

 

THANK YOU !!!!!!

 

The Bread Fairy

 

aka

 

Denise

Whole Wheat Cottage Cheese Bread

 

 

 

I had just a little cottage cheese left in a container in the fridge and thought to my self of course Bread !

 

I found this recipe on  RecipeLink.com, but I have tweaked it to fit my needs and bread machine.

 

The original recipe called for 2 teaspoons of yeast, I felt that was way to much, so I downed it to 1 teaspoon.

 

Whole Wheat Cottage Cheese Bread

adapted from RecipeLink.com

 

 

1/2 cup water
3/4 cup milk
3/4 cup cream-style cottage cheese
1 tablespoon butter or margarine
1 teaspoon salt
2 cups bread flour
1 3/4 cups whole wheat flour
1 tablespoon packed brown sugar
1 teaspoon yeast

Add ingredients to bread machine pan in the order suggested by manufacturer.

Select basic light/normal color setting.

 

 

 

This makes a very moist dough, I had to add about 2 to 3 more tablespoons of flour to get the right consistency. 

 

Remember don't be afraid to open your machine and check it after the first 5 minutes of kneading, it will not explode.

 

This bread is moist and delicious.  It is going to go great with the homemade ham salad I am making for lunches next week.

 

Take care and be adventurous with your baking.

 

Denise

 

The Bread Fairy



Lowfat Orange Creamsicle Pie

 

 

This recipe would be great for Easter dessert.  It comes from the magazine Woman's World, one of my favorites.  I have made it several times and it never fails to amaze people that it is low fat and not many calories.

 

 

 

Orange Creamsicle Pie

from Woman's World Magazine April 13, 2009

 

 

1 can 15 oz mandarin oranges in light syrup, drained, syrup reserved

 

1 pkg 0.3 oz sugar free orange jello

 

1 cup ice cubes

1 can 14 oz  fat free sweetened condensed milk

 

4 cups frozen lite whipped topping thawed

 

1 pkg 6 oz reduced fat graham cracker pie crust

 

 

In a large microwave safe bowl, microwave reserved orange syrup on high in 10 second intervals until hot.  Stir in the gelatin mix until dissolved.  Add ice cubes, stir until slightly thickened.  Remove and discard any remaining ice.  Whisk in milk, let stand until slightly thickened, 5- 10 minutes.  Fold in 1 cup topping. 

 

Transfer mixture to crust, smooth top. Refrigerate unit just set about 2 hours. Top with orange segments in a single layer; refrigerate 6 hours or overnight.

 

Just before serving spread with remaining 3 cups of topping.

 

Classic recipe has 341 calories and 21 grams of fat. This one has 239 calories per serving and 5 grams of fat.

 

There you have it a great low fat pie recipe you can enjoy without guilt.

 

 

Thanks for stopping by !!

 

Denise

 

The Bread Fairy

 

 

 



Dark Pumpernickel Bread in the Bread Machine of Course !

 

Howdy, Howdy it my birthday this week and my 3 year blogaversary !

 

 

I love rye bread, and had not enough flour left to make a loaf so I thought well how about Pumpernickel, well I found a great recipe and changed it up a bit to suit my needs.  You see I thought I had enough molasses in the house to   make this bread but was short about 1 tablespoon, so knocking of the only neighbors door that I thought would have some yielded me nada so for the last tablespoon I used some dark corn syrup.

 

I also left out the caraway seeds, because I don't care for them and they get stuck in your teeth. 

 

I found the original recipe on Food.com for Black Forest Pumpernickel Bread.  I changed a few things.

 

First I added 4 teaspoons of vital wheat gluten, left out the caraway seeds and I just used the dough cycle and baked it in the oven. 

I baked it at 350 degrees for 35 minutes, then after it came out of the oven I slathered the top with butter.

Please click on the link above for this truly great recipe !

Thanks for stopping by !

Denise

The Bread Fairy
 



Bread Machine Corn Bread

 

Its cold and snowy today here is southwest Ohio.  I have some lima beans and ham cooking in the crock pot.  I was going to make traditional cornbread, but then I thought no, lets use my favoritest kitchen appliance THE BREAD MACHINE !!!

 

 

I searched and searched and found this recipe that I have adapted for my use, please click on the link for the recipe Bread Machine Cornbread.  So here is my version !!

 

 

Bread Machine Cornbread

adapted from The Hillbilly Housewife

 

 

1 1/2 cups warm water

2 teaspoons salt

2 tablespoons vegetable oil ( I used healthy canola oil)

1/3 cup sugar

1/2 cup dry milk powder

1 cup yellow cornmeal

3 1/2 cups bread flour

4 teaspoons vital wheat gluten

2 teaspoons active dry yeast

 

Measure all ingredients int the bread machine in the order listed.  I used the basic cycle and choose the Light crust setting.

 

I rarely ever bake directly in the machine but today I let it do the work !! I also removed the kneading blade before the last rise so it would not have a big hole in the bottom of the loaf.

 

 

This bread has the crumb of a regular bread with just that bit of crunch from the cornmeal, which also gives it a great yellow color !

 

 

Lovely yellow !!!

 

 

I will definitely be making this bread again ! Can't wait to have it with the Beans and Ham cooking the crock pot for tonites dinner.

 

Thanks for stopping by !!

 

Denise

 

The Bread Fairy