Monday, July 6, 2009

Pineapple Upside Down Cake

Remember these?

Hubby brought home fresh pineapple from a vendor the other day and I finally got around to making something with it. Well, it made this...
My husband raved about this dish so I had to have a little taste myself and og my goodness the gooey topping tastes like the filling in a pecan pie. The metal pan seems to have made it, well that and the almond extract. I know that tradionally this cake is made with cherries as well, didn't have any, but let me tell you I didn't miss them at all. It didn't need a stitch more.

1 pineapple, peeled, cored and sliced
1 stick butter, melted
1 1/8 cups brown sugar
1 box pillsbury white cake mix
1 tbs. vanilla extract
1 tbs. almond extract
any pineapple juice you can salvage
13x9'' metal cake pan

Preheat oven to 350 degrees, spread brown sugar into metal (very important tool in this recipe) 13x9 dish. Melt entire stick of butter either on the stove, in oven or in the microwave and pour over brown sugar. Place pineapple rings on top of brown sugar mixture however you would like.

Prepare cake mix per package directions adding extracts and pineapple juice, if any. Mix only long enough to combine don't over do it. Pour over Pineapples.

Bake about 45 minutes give or take a few.

It is so good, a cold glass of milk... mmmm!

Wednesday, July 1, 2009

Sweet Marmalade

4 large seedless oranges
2 lemons
8 cups sugar
8 cups water

Cut the oranges and lemons in half, then very thin, as thin as you can possibly make them, half-moon slices. Discard any lemon seeds. Place the sliced fruit and their juices into a pot. Add 8 cups water and bring the mixture to a boil, stirring often. Remove from the heat and stir in the sugar until it dissolves. Cover and allow to stand overnight at room temperature.

The next day, bring the mixture back to a boil. Reduce the heat to low and simmer uncovered for about 2 hours. Turn the heat up to medium and boil gently, stirring often, for another 30 minutes. It will be a golden orange color.

Pour the marmalade into clean, hot Mason jars; wipe the rims thoroughly with a clean damp paper towel, and seal with the lids. Store in the pantry for up to a year.

Look what Michael brought home for us this evening, at work he drives by a farmer and his produce parked out along the road, he stopped and picked up some fresh pineapple. When he gave it to me I couldn't help myself I took the biggest sniff and it smelled so good. I already cut it up because tomorrow I am making fresh pineapple upside down cake. Yummy yummy!

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