Pineapple Upside Down Cake

PINEAPPLE UPSIDE DOWN CAKE

Pineapple Upside Down Cake 

Ingredients

Duncan Hines Cake Mix
Dole Pineapple Rings
Libby's Cherry Fruit Mix

Method 

Preheat oven to 350 degrees.
Grease and flour a 6-8 inch baking pan.
Arrange pineapple in baking dish along with Cherry Fruit Mix.
Make a brown sugar syrup with 2 tablespoons brown sugar, juice of pineapple rings and a little butter. Pour over pineapple rings and cherry fruit mix.
Follow instruction on package of Duncan Hines Cake Mix.  Pour cake mixture over pineapple mixture.
Bake for approximately 45 minutes or until fully baked.
Serve slightly warm.

Pineapple Upside Down Cake was made and prepared by Shirley-Ann Pearman 

Photography by Shirley-Ann Pearman

Apple Upside Down Cake

 APPLE UPSIDE DOWN CAKE

Apple Upside Down Cake

Ingredients

¼ cup + 2 tablespoons butter or margarine

½ cup sugar

1 small egg

½ teaspoon vanilla

½ teaspoon lemon

1 cup flour

¼ teaspoon salt

1½ teaspoon baking powder
1/4 cup + 2 tablespoon milk

2 Apples (peel and slice) +  sugar and cinnamon + little butter

Method

1.          Preheat oven to 350°.

2.          Grease and lightly flour 6 - 8 inch baking pan.  Arrange sliced apples and sprinkle with sugar mixture.  Dot with a little butter.

3.          Cream butter and sugar together.

4.          Add egg and flavorings

5.          Blend in dry ingredients alternately with milk.

6.          Pour batter on top of apple mixtures.

7.          Bake for 20 – 30 minutes or until golden brown.

8.          Optional: Icing, Frost and Sprinkle.

Apple Upside Down Cake was made and prepared by Shirley-Ann Pearman from Mama’s favorite cupcake recipe.

Photography by Shirley-Ann Pearman

Homemade Apple Pastries

HOMEMADE APPLE PASTRIES

Homemade Apple Pastries 

Recipe 

Ingredients 

1 large apple (peeled and sliced; tossed in sugar and cinnamon) 

Pastry 

Ingredients 

1 cup flour 
1/2 teaspoon salt
6 tablespoons shortening 
2 - 3 tablespoons cold water


Method

SPOON flour into measuring cup and level.   Mix flour and salt in medium bowl.  Cut in Crisco using pastry blender until all flour is blended in to form peas-size chunks.   Sprinkle with water, one tablespoon at a time.   Toss lightly with fork until dough will form a ball.   Divide dough in half, if making double crust.  Press between hands form one or two  5 to 6 inch pancakes.

FLOUR dough lightly.  Roll into circle between sheets of waxed paper on damped countertop.  Peel off top sheet.   For single crust, trim one inch larger than inverted 9 inch pie plate.  Flip into pie plate.  Remove other sheet and press pastry to fit.   Fold edge under.   Flute.  For double crust,  flour each half of dough lightly.  Roll into circles between sheets of waxed paper on dampened countertop.   Peel off top sheet for bottom crust.  Transfer bottom crust to pie plate.  Remove other sheet and press pastry to fit.   Trim edge even with pie plate.   Add desired filling to unbaked pie crust. Remove top sheet from top crust.  Lift top crust onto filling pie.   Remove the other sheet.   Trim to 1/2- inch  round edge of pie plate.  Fold top edge under bottom crust.  Flute.  Cut slits in top crust to allow steam to escape.

BAKE according to specific recipe instructions.
For single baked pie shell,  heat oven to 425 degrees.   Thoroughly prick bottom and sides with fork (50 times)  to prevent shrinking.   Bake at 425 degrees for $10 to 15 minutes or until lightly browned.   For recipe calling for unbaked pie shell, follow baking directions given in that recipe.

Original Recipe by Crisco.
However this recipe above has been cut in half for this particular post. 

Optional:  Pastries 
Cut into desired sized squares and fill with apple mixtures and dot with a little butter.  Fold and seal.  Press edges with folk.  Prick top with folk . Sprinkle top with sugar and cinnamon.

OTHER APPLE PASTRY RECIPES

http://recipemarketing.blogspot.com/2012/03/old-fashioned-apple-pie.html
http://recipemarketing.blogspot.com/2017/07/apple-pie.html
http://recipemarketing.blogspot.com/2013/10/mini-apple-pie.html
http://recipemarketing.blogspot.com/2013/03/apple-tarts.html
https://recipemarketing.blogspot.com/2015/12/apple-turnovers.html

Brownies

BROWNIES 

BROWNIES

Ingredients

2 squares unsweetened chocolate (Lindt Classic Recipe Milk Chocolate Bar)
1/2 cup butter or margarine
3/4 cup sifted all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 eggs
1 cup sugar
1 teaspoon vanilla extract
1 cup coarsely chopped walnuts

Method

1.  Preheat oven to 350F.  Lightly grease an 8- by-8-by-2-inch pan.
2,  Melt chocolate with butter over hot, not boiling, water.  Cool.
3.  Sift flour, baking powder and salt; set aside.
4.  In large bowl, with wooden spoon, or portable electric mixer at medium speed, beat eggs and sugar until light.
5.  Beat in chocolate mixture and vanilla.
6.  Stir in flour mixture and nuts.
7.  Spread evenly in prepared pan; bake 25 to 30 minutes.  Cool 10 minutes.
8.  With sharp knife, cut into squares.


All baking and photos by ShirleyAnn Pearman


 


LINDT CHOCOLATES

Peaches And Biscuit With Butter Sauce Dessert

Peaches And Biscuit With Butter Sauce

A smaller version of Peach Cobbler

#recipemarketing

Recipe Marketing http://bit.ly/2nxIWr0

Single serving of dessert recipe.

Open a small tin of peaches and take out as many peaches as you like.

Take one Baking Powder Biscuit, cut the bottom off and place on top of peaches.  

Melt about a tablespoon of butter and cream in about two tablespoons of powered icing sugar until you have a good sauce consistency.  Place a little on top as icing the top or dollop.

Dessert Recipe by ShirleyAnn Pearman made for herself.

PLEASE CLICK HERE

Peanut Butter Cookies

PEANUT BUTTER COOKIES

Peanut Butter Cookies

Ingredients

¼ cup butter or margarine

¼ cup peanut butter

¼ cup granulated sugar

¼ cup brown sugar

1 egg (small)

¼ teaspoon vanilla

½ cup + 2 tablespoons sifted all-purpose flour

¼ + ⅛ teaspoon soda

⅛ teaspoon salt

Method

Thoroughly cream butter, peanut butter, sugars, egg, and vanilla.  Sift together dry ingredients; blend into creamed mixture.  Shape in 1-inch balls; roll in granulated sugar.  Place 2 inches apart on ungreased cookie sheet.  Press 5 peanut halves a top each or crisscross with fork tines.  Bake at 375° for 10 to 12 minutes.  Cool slightly; remove from pan.  Makes 2 dozen.

Peanut Butter Cookies were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Photo album located here, please click here:

PHOTO ALBUM AND POSTING

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Christmas Cakes And Christmas Pudding

CHRISTMAS CAKES

CHRISTMAS PUDDING

Pound Cake RECIPE

Fruit Pound Cake RECIPE

Cherry And Walnut Pound Cake  RECIPE

Dark Fruit Cake  RECIPE

Steamed Fruit Cake Pudding RECIPE

RECIPES LOCATED HERE:-

Pound Cake

Fruit Pound Cake

Cherry And Walnut Pound Cake

Dark Fruit Cake 

Steamed Fruit Cake Pudding

PLEASE CLICK HERE