Pineapple upside - down cupcakes

yellow cupcake batter

2 1/2 cups unbleached all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3 large eggs
2 cups sugar
1 cup canola or corn oil
2 teaspoons vanilla extract
1 cup sour cream

1. sift the flour, baking powder, baking soda and salt into a med bowl and set aside.

2. In a large bowl, using an electric mixer on medium speed, beat the eggs and sugar until thickened and lightened to a cream color, about 2 min.

3. Stop the mixer and scrape the sides of the bowl as needed during mixing. On low speed, mix in the oil and vanilla until blended. Mix in the sour cream until no white streaks remain. Mix in the flour mixture until it is incorporated and the batter is smooth.


Pineapple topping
6 Tbs unsalted butter
2 tablespoons light corn syrup
1 cup packed dark brown sugar
12 pineapple slices...drained

Whipped cream topping
1 cup heavy whipping cream
1 Tbs sugar (or more if you like)
1/2 tsp vanilla


Preheat the oven to 350. line the bottoms of 12 extra-large muffin tin cups with wax paper circles. Spray the inside of each cup and the paper circles with nonstick cooking spray. ( I use non-stick tinfoil instead of the wax paper....but you do what you want)

2. Make the topping. In a medium saucepan, combine the butter, corn syrup, and brown sugar and cook over med heat, stiring constantly, u8ntil the butter and brown sugar melt and the mixture is smooth. Remove from Heat.

3. Make the cupcakes, Put 1 tablespoon plus 1 tsp of the brown sugar glaze in the bottom of each muffin cup. Put a slice of pineapple of the brown sugar glaze in each cup. Spoon a generous 1/3 cup of batter over each pineapple slice: the batter will come just to the top of each cup.

4. Bake just until the tops feel firm and a toothpick inserted in the center comes out clean, about 25 min. Cool the cupcakes for 5 min in the pan on a wire rack.

5.Use a small knife to loosen any tops that might have stuck to the pan. Carefully place the wire rack on top of the cupcakes in their pan. Protecting your hands with pot holder and holding the pan and rack together, invert them to release the cupcakes onto the wire rack. Leave the cupcakes upside-down to cool completely.

6.Make the whipping cream, if using. In a large bowl, using an electric mixer on med-high speed, beat the cream, sugar, and vanilla until firm peaks form.

7. Serve each cupcake topped with a large spoonful of whipped cream, if desired.

Peach Tart with Almond Cream

4 large ripe peaches
2/3 cup blanched almonds
2 Tbs flour
7 tablespoons unsalted butter, at room temperature
1/2 cup plus 2 Tbs sugar
1 egg
1 egg yolk
1/2 teaspoon vanilla extract

For the crust
1 1/4 cups flour
3/4 tsp salt
7 Tbs cold unsalted butter, cut in pieces
1 egg yolk
2 1/2-3 Tbs ice water


1. For the crust, sift the flour and salt into a bowl.

2. Add the butter and cut in with a pastry blender until the mixture resembles coarse crumbs. With a fork, stir in the egg yolk and just enough water to bind the dough. Gather into a ball, wrap in wax paper, and refrigerate for at least 20 min.

3. Place a baking sheet int the oven and preheat to 400

4. On a lightly floured surface roll out the dough 1/8 inch thick. Transfer to a 10-inch tart pan. Trim the edge, prick the bottom and refrigerate.

6. Grind the almonds finely with the flour in a food processor, blender, or nut grinder. With an electric mixer, cream the butter and 1.2 cup of the sugar until light and fluffy. Gradually beat in the egg and yolk. Stir in the almonds and vanilla.( sometimes I add a little almond extract as well...about a 1/4 tsp) Spread in the pastry shell.

7. Skin and Halve the peaches and remove the pit. Cut crosswise in thin slices and arrange on top of the almond cream like the spokes of a wheel: keep the slices of each peach half together. Fan out by pressing down gently at a slight angle.

8Bake until the pastry begins to brown, 10-15 min. Lower the heat to 350 and continue baking until the almond cream sets, about 15 min. Ten min before the end of the cooking time, sprinkle with the remaining 2 Tbls of sugar.

Peach Muffins

Ingredients

3 cups all purpose flour
1 Tbs ground cinnamon
1 tsp baking soda
1 tsp salt
1 1/4 cups veg oil
3 eggs
2 cups sugar
2 1/2 cups peeled, chopped peaches

1. Preheat oven to 400

2. In a large bowl, mix the flour, cinnamon, baking soda and salt. In a separate bowl, mix the oil, eggs, and sugar. Stir the oil mixture into the flour mixture just until moist. Fold in the peaches. spoon into the prepared muffin cups.

3. Bake 25 min, until a toothpick come out clean. Cool 10 min before turning out onto wire racks to cool completely.

Peach Cobbler

You've GOT to try this peach cobbler......you might read through the recipe and not get to excited, but it is so delish and so so easy!!

Ingredients

4 cups peeled, sliced peaches
2 cups sugar, divided
1/2 cup water
8 Tbs butter
1 1/2 cup self-rising flour
1 1/2 cups milk
Ground cinnamon and nutmeg


1. Preheat oven to 350.

2. Combine the peaches, 1 cup sugar and water in a saucepan and mix well. Bring to a boil and simmer for 10 min. Remove from heat.

5.Put the butter in a 9 x13 pan and place in oven to melt.

4. Mix remaining 1 cup sugar, flour and milk slowly to prevent clumping. Pour mixture over melted butter. do not stir. Spoon fruit on top, gently pouring syrup. Sprinkle top with cinnamon (be generous) and nutmeg (not too much). Batter will rise to top during baking. Bake for 30 to 45 min.

Mozzarella and Tomato Salad

1 container of grape tomatoes
1 16 ball of soft mozzarella
1 package of fresh basil
olive oil
balsamic vinegar

Cut the cheese into small squares...put in a bowl. Half the tomatoes and add them to the cheese. Cut up enough basil (into thin, bite sized strips) so you have some with every bite.
Then drizzle with the amount of oil and vinegar that you desire. Salt and pepper to taste.

Unlike my other recipes ....this will only make enough for about 4-6 people.

Acine de pepe salad

( it is important to know that this salad must begin it's preparation a day before you want to serve it.)

1 box acine de pepe pasta
3 cups mandarin oranges
2 cups pineapple tidbits
1 can crushed pineapple drained
2 cups of miniature marshmallows
1 large container whipped topping

Cook pasta according to package instructions and drain it immedieately. You must use a fine strainer. Set aside while preparing the dressing. ( Do not overcook the pasta! I should be firm.

Dressing:
2 small cans pineapple juice
1 cup sugar
2 Tbs flour
2 egg yolks
1/4 cup lemon juice

In a small saucepan combine the pineapple juice, sugar, flour and 2 egg yolks. Whisk together until well blended. Bring to a boil and stir until thick Remove from the burner and whisk in the lemon juice.

Combine this with the cooked pasta and allow to marinate overnight.

When you are ready to prepare the salad....remove the mixture from the pot and place in a large bowl. Add the crushed pineapple and pineapple tidbits and break the pasta apart into separated bits. Then add the oranges, marshmallows and whipped topping, Stir to mix well, Keep cool until ready to serve. This will easily serve from 15 to 20 people.

Crab Salad

2 lbs of artificial crab meat...broken up into small pieces and set aside in a bowl.
2 tsp. Dijon mustard
2 tsp. Yellow mustard
1 tsp. salt
1/2 tsp pepper
1/2 tsp dill weed
1/4 cup wine vinegar
1/3 cup sugar
7 stalks celery (cut up ...sliced or diced)
1/2 large purple onion...diced fine
6 eggs (hard boiled and grated)
2 cups of mayonnaise

Add the shredded crab meat to the rest of the ingredients and stir well. Refrigerate until chilled. This will serve about 15 people. This salad can also be served on small croissants.

Steak with Spicy Mushroom Sauce

5 Tbs. butter
1 lb of mushrooms....quartered
1 shallot, finely chopped
1/4 cup of chopped fresh parsley
salt and pepper
4 beef top loin or rib eye steaks, each about 1 inch thick
1 onion thinly sliced
1/8 tsp hot red pepper flakes
1/8 tsp cayenne pepper
1 dash of hot pepper sauce
2 tsp. Worcestershire sauce
2 tsp. sugar
2/3 cup cooking sherry ( or substitute with more beef stock)
1 cup beef stock

1. Melt 2 Tbs of the butter in a frying pan. Add the mushrooms and shallot, and cook until softened, about 5 min. Drain off the excess liquid. Sprinkle the mushrooms with the parsley and a little salt and pepper. Set aside.

2. Preheat the broiler. Sprinkle the steaks with salt and pepper and arrange them on the rack in the broiler pan. Set aside.

3 Milt the remaining butter in a saucepan, Add the onion and cook until softened, about 4 min. Stir in the red pepper flakes, cayenne, hot pepper sauce, Worcestershire sauce, sugar and sherry. Bring to a boil until the sauce is reduced by half.

4. Meanwhile, broil the steaks about 3 inches from the heat, 5 min on each side for med rare, 8 min. on each side for medium.

5. While the steaks are cooking, add the stock to the sauce and boil again to reduce by half. Season to taste with salt and pepper, Stir in the cooked mushrooms.

6. Transfer the steaks to heated plates and spoon the sauce on top.

The sauce is also wonderful with BBQ'ed steaks....I also make a little extra so I can put it on top of mash potatoes.

Banana Drop Cookies

1 cup butter
1 cup sugar
2 eggs (slightly beaten)
1 cup mashed bananas
1/2 cup buttermilk
1 tsp vanilla
3 cups flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup chopped nuts (optional)

Icing
1 (3 ounce) package cream cheese
1/3 cup butter
1 Tbs milk
1 Tbs vanilla 2 cups powdered sugar


Mix butter, sugar eggs, stir in bananas, buttermilk and vanilla. Stir in dry ingredients and nuts. Chill dough for 1 hour. Drop by teaspoon on lightly greased cookie sheet and bake approximately 12-14 minutes in oven heated at 375 degrees.

Icing: Mix cream cheese, butter, milk m vanilla and powdered sugar. Beat well.

Chocolate-raspberry cheesecake

1 1/4 cups granulated sugar
I cup all purpose flour
1/3 cup better, cut up
4 tsp finely shredded lemon peel
2 tsp. vanilla
3 8 or pkg cream cheese or reduced fat cream cheese (neufchatel)
2 Tbs flour
2 eggs
1 egg yolk
1/4 cup milk
1/4 cup raspberries
1 3.5 ox bar chocolate with liquid raspberry filling or two 1.45 oz bars milk chocolate broken
Sifted powdered sugar

1 Preheat oven to 375 . In food processor, combine 1/4 cup of the granulated sugar, 1 cup flour, butter, 2 teaspoons of the lemon peel, and 1 teaspoon of the vanilla.
Cover and process until fine crumbs form. Press mixture onto bottom and 1 1/2 to 2 inches up side of 8 or 9 inch spingform pan. Bake for 10 to 12 min or until lightly browned. Cool on wire rack.

2. Meanwhile, in large bowl, combine cream cheese, 2 tablespoons flour, remaining granulated sugar, and remaining vanilla. Beat with electric mixer until smooth. Add eggs and egg yolk all at once; beat on low speed just until combined. Stir in milk and remaining lemon peel.

3. Pour half of the mixture into crust-lined pan. Sprinkle with raspberries and chocolate. Pour remaining cream cheese mixture into pan.

4. Place spring-form pan in shallow baking pan. Bake for 35 to 45 min for 8 inch pan, 35 to 40 min for the 9 inch pan, or until center appears nearly set when gently shaken.

5. Cool on wire rack for 15 min. Loosen crust from side; cool for 30 min. Remove side of pan; cool cheesecake. Cover and chill for 4 to 24 hours. If desired, garnish with additional raspberries and sprinkle with powdered sugar.

Moms Spaghetti with Meatballs and Sausage

2 lbs lean (15% fat) ground beef
1 pkg. mild or sweet Italian sausage
3/4 cup Parmesan cheese
1 tsp salt
2 tsp garlic powder
3/4 cup seasoned Italian breadcrumbs
3/4 cup water
2 eggs
Olive oil

4 quart jars of prepared sauce (I usually use 2 jars of Classico brand mushroom and black olives...and two jars of Classico three cheese or Sausage sauce.)

In a bowl (you can use your mixer for this) combine the ground beef, cheese, salt, garlic powder, breadcrumbs, water and eggs. Mix this really well.

Oil the bottom of two frying pans...pretty generously...with the olive oil. Cook the sausage slowly, over medium heat until it is browned all around. Shape the ground beef mixture into balls (the size you like) and place them in the other frying pan. Brown them all over. Do not allow the heat to get too high or they will cook on the outside but not on the inside. Combine the sauces with the browned meatballs and sausage. I also add about 1/2 cup water...which wil cook out as the souce simmers. Keep the burner on low as tomato sauce burns very easily. Stir this mixture as it is cooking....from the bottom up...at least every fifteen min. Simmer for one hour.

When cooking the spaghetti follow the directions on the box and be sure to add a generous amount of salt in to the water...to flavor the spaghetti. Don't add the pasta until the water is boiling..and stir it well after you first pit in the pot so that the pasta does not get stuck together.

Potato and Onion Chowder

1 cup of diced onions
1/2 cup chopped celery
2 Tbs of butter
1 can of chicken broth
1 tsp salt
dash of pepper
2 cups of cubed raw potatoes
1 1/2 cup of whole milk
1 heaping Tbs of corn starch
1 cup of cream... (with the heaping Tbs of corn starch dissolved in it.)
1 tsp chopped parsley
Yellow food coloring

In a deep pot....saute the onions and celery in the butter until transparent...but not browned. Add the chicken broth, salt, pepper and potatoes. Cover and bring to boil. Reduce the heat and boil gently until the potatoes are tender....about 20 to 30 min. (They must be quite tender ...almost mushy.. as they will not get much softer from this point on) Add the whole milk and bring back to a low boil... as soon as the soup is boiling add to it, the cold cream with the dissolved corn starch. Stir for a few minutes as the soup thickens. Add the parsley. Since there is much to be said about how a food looks... I like to add a drop or two of yellow food coloring to make the soup look more appealing. You can serve this soup with chopped bacon bits and grated cheddar cheese for garnish.

This recipe only makes enough for 4-5 people. I often triple it.

Tortilla soup

3 garlic cloves...peeled and pressed or minced
1 medium onion diced
4 Tbs olive or vegetable oil
2 cans Mexican-style tomatoes, chopped (i use Ro-Tell brand, mild diced)
2 cans stewed tomatoes, chopped
4 cups chicken broth
2 cups beef broth
the leaves from 1/2 bunch of cilantro (chopped)
1 Tbs cumin
1 Tbs chili powder
1 3 or 4 lb chicken shredded or chopped
1 lb of mozzarella cheese....grated
1 pkg corn tortillas

To prepare the soup.....saute the garlic and onion in oil. Add the chopped canned tomatoes, broths, cumin, chili powder and cilantro leaves. Stir well and simmer for about 30 min. Add the chicken and cook gently for another 30 minutes.

Serve the soup with the fried tortilla chips, grated cheese and avocados for garnish.

How to prepare tortilla chips.... In a deep pot.. put about 2 inches of vegetable oil. Heat on medium high until the oil is hot enough to quickly cook a strip of tortilla that is dropped in. Arrange about 4 tortillas in a stack...cut in half and then cut into 1 inch strips. Drop this entire amount into the hot oil and cook for about a min until the edges start to brown or when they seem crisp. Scoop the chips out with a slotted spoon and allow to drain on a napkin. Toss in a bowl with salt and serve with the soup.

Poppy Seed Salad

Dressing Ingredients;
1 cup sugar
3/4 cup cider vinegar
2 tsp salt
2 Tbs yellow mustard
2 Tbs poppy seed
2 cups oil
1/2 medium onion

Put all ingredients listed above in a blender and mix for a few min until the onion is dissolved and the mixture is thoroughly blended.

Salad Ingredients

1 head Romain lettuce (or iceberg lettuce)
1 head red leaf lettuce
1/2 bag of baby spinach leaves
2 cans mandarin oranges (cold)
1 bag of sliced almonds (8 ounces)...that have been toasted and sugared.
1 cup dried Cranberries

Candied Almonds
If you want to you may candy the almonds by putting about one tablespoon of butter in a non-stick fry pan (med size) and sprinkle about two tablespoons of sugar over the butter... then place the almonds on top of the butter and sugar and sprinkle about 3 tablespoons of sugar on top of the almonds in the pan. Put the heat on medium and watch very carefully. As soon as the the sugar begins to melt and brown in the center on the pan .. turn the entire mixture over with a spatula. Continue to watch and turn as the nuts brown... this can burn very quickly if not watched. Try not to turn too often because this can cause the nuts to break. When all the sugar is melted...remove from heat and pour onto a plate and let it cool.

Toss the greens in as much dressing as seems good to you.....then top with oranges, almonds and cranberries

Lemon Bread

1 1/2 cup sifted flour
1 tsp baking powder
1/4 tsp salt
Grated rind of 1 Lemon
1/2 cup butter softened
1 cup sugar
2 eggs
1/2 cup milk
1 tsp lemon extract

glaze

1/2 cup confectioners sugar
1/4 cup lemon juice

1. Heat the oven to 350. In a medium bowl sift together the flour, baking powder and salt.

2. Stir the grated lemon rind into the flour mixture.

3. In a separate bowl cream together the butter and sugar, than add the eggs one at a time until well blended. Add the Lemon extract to this mixture.

4. Add the flour mixture to the butter mixture alternating with the 1/2 cup of milk.

5.Pour the batter into the bread pan and bake for 50 min or until a toothpick comes out clean.

6. for the glaze dissolve 1/2 cup confectioners sugar in 1/4 cup lemon juice.... Over low heat. Pierce the top of the bread and pour on the glaze (while still hot). Cool in the pan for 15 min then cool completely on a wire rack.

Blueberry Streusel Bread

4 Tbls butter (at room temperature)
3/4 cup sugar
1 egg
1/2 cup milk
2 cups flour
2 tsp. baking powder
1/2 tsp. salt
2 cups fresh blueberries

for the topping
1/2 cup sugar
1/3 cup flour
1/2 tsp. ground cinnamon
4 Tbs. butter, cut into pieces

1. Preheat the oven to 375. Grease a 9 inch square baking dish.
2. With an electric mixer, cream the butter or margarine with the sugar until light and fluffy. Add the egg beat to combine, then mix in the milk until blended.
3. Stir together the flour, baking powder, and salt, then stir into the above mixture.
4. Add the blueberries and stir.
5. Transfer mixture to a well greased 9 inch square pan.
6. For the topping, place the sugar, flour, cinnamon and butter in a mixing bowl, cut in with a pastry blender until the mixture resembles coarse crumbs.
7. Sprinkle this mixture over the batter in the pan.
8. Bake until a cake tester inserted in the center comes out clean, about 45 min. Serve warm...or cold.

Caramel Cheesecake

2 cups crushed vanilla wafers
6 Tbsp. butter, melted
1 14-oz pkg. vanilla caramels
1 5-oz. can evaporated milk
1 cup chopped pecans, toasted
2 8-oz pkg. cream cheese softened
1/2 cup sugar
1 tsp vanilla
2 eggs
1/2 cup semisweet chocolate pieces, melted and slightly cooled
Caramel ice cream topping (optional)
Whipped cream (optional)

1. Preheat oven to 350. In medium bowl. combine crushed wafers and butter. Press onto bottom and about 2 inches up side of 9-inch spring form pan. Bake for 10 minutes; cool.

2. In medium saucepan, combine caramels and evaporated milk. Cook and stir over low heat until smooth. Pour into crust-lined pan. Sprinkle with pecans. Chill until needed.

3. In large bowl. combine cream cheese sugar and vanilla. Beat with electric mixer on medium speed until combined. Add eggs all at once; beat on low speed just until combined. Stir in melted chocolate. Pour mixture over caramel layer.

4. Bake about 40 minutes or until center appears nearly set when gently shaken. Cool on wire rack for 15 minutes. Loosen crust from side of pan; cool. Cover and chill for 4 to 24 hours.

5. Let cheesecake stand at room temperature for 20 minutes. If desired, garnish with additional melted chocolate, caramel topping, whipped cream, and additional chopped pecans.