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.