Quick and easy desserts are slowly becoming my "thing". My two year old has turned three, and now we're going to school at the library three times a week. My husband is back working a normal human schedule, which means dinner at a set time each night. I just don't have the time to stand over an oven for two hours making homemade chocolate fudge. Luckily for me, I don't have to.
I discovered this recipe when I had a sudden craving for chocolate fudge on a weeknight, and no time to go the corn syrup route.
Ingredients:
1 can condensed sweetened milk
1 package milk chocolate chips
1/2 cup sugar
1 Tbsp. vanilla flavoring
In a medium saucepan, bring the condensed milk to a simmer, stirring constantly. Add in sugar, stir until dissolved. Add vanilla and chocolate chips. Stir until combined and smooth. Pour into a 9x9 baking dish lined with parchment paper. Chill 2 hours. Slice and enjoy!
Tips:
* You can use semi-sweet chips if you like a slightly more bitter flavor. I don't. The sweeter the better!
*Yes, you HAVE to stir the milk constantly, or it will burn. You don't necessarily have to make it simmer, but it does have to be hot enough to dissolve the sugar. Which brings me to my next point...
*Dissolve the sugar!!! It takes a few minutes, but if you don't, the fudge will be crunchy and grainy. Not tasty at all. To see if it is dissolved, take a metal spoon and dip it in. If you can see grains, it isn't done yet. If you still aren't sure, taste some. If you can feel grains in your mouth, it needs more time.
*Pouring this into an unlined pan is not going to work, even if you butter it so much that Mrs. Paula herself would lick it. I like parchment paper for anything that is hot. Wax paper works for cold foods, but not this fudge. When wax paper comes into contact with heat, even from food, the wax melts and makes your food taste like a candle.
*One note on vanilla: real vanilla extract is much stronger than imitation. This recipe uses real vanilla, so if you are using imitation, double it.
Good luck and good cooking!
Thursday, September 26, 2013
Saturday, June 8, 2013
Goguma Mondoo
I was bored the other night, and perusing sites to find some more Korean recipes, when I came across a recipe for sweet potato donuts. "Yum! I love sweet potatoes!" I said to myself as I whipped up the recipe in my kitchen at eight in the evening.
They were terrible. I don't know if I did something wrong, or it's one of those "acquired taste" Korean dishes, but it was chewy, grainy, and way too doughy.
But I do love sweet potatoes (called goguma in Korean), and I did want something sweet. So today, I decided to get inventive and combined wonton wrappers and mashed sweet potato to make goguma mondoo. It turned out great!
Ingredients
2 medium sweet potatoes, peeled and cubed.
1/3 cup brown sugar
2 tbsp. ground cinnamon
24 wonton wrappers
butter/margarine
water
salt (optional)
Steam your sweet potato cubes, then mash well. Stir in brown sugar and cinnamon. Heat a large skillet or griddle to medium heat, and melt enough butter to coat the bottom. Spoon about 1 tsp of sweet potato mixture into each wonton square. Using your finger, wet two sides of the wonton and fold into a triangle. Fry the wontons in the butter for two minutes on each side, or until they turn golden brown. If desired, sprinkle with a pinch of salt before serving warm.
Tips
*Brown sugar and white sugar are two different things. Though you can use regular white sugar for this recipe, be aware that it takes longer to melt and may produce a grainier texture.
*You may use more or less filling, depending on your taste. Less filling is less sweet, so it would work for savory uses, such as a side dish with a family dinner. More filling is more sweet, so it works best as a dessert.
*Don't fry these in oil, or deep fry them. The wontons get their flavor from whatever they are fried in. With oil, that just means a greasy taste and feel
*Basically anything can be fried in wontons and taste amazing. Just remember that you should plan on using ingredients that are already cooked if you want to take less time. Raw meats can be used in wontons (and make a dish called mondoo when cooked) but they take longer, and are more unpredictable. For this reason, I only use ground beef in my wontons for savory dishes. Pork and chicken are too risky for me.
Good luck and good cooking!
They were terrible. I don't know if I did something wrong, or it's one of those "acquired taste" Korean dishes, but it was chewy, grainy, and way too doughy.
But I do love sweet potatoes (called goguma in Korean), and I did want something sweet. So today, I decided to get inventive and combined wonton wrappers and mashed sweet potato to make goguma mondoo. It turned out great!
Ingredients
2 medium sweet potatoes, peeled and cubed.
1/3 cup brown sugar
2 tbsp. ground cinnamon
24 wonton wrappers
butter/margarine
water
salt (optional)
Steam your sweet potato cubes, then mash well. Stir in brown sugar and cinnamon. Heat a large skillet or griddle to medium heat, and melt enough butter to coat the bottom. Spoon about 1 tsp of sweet potato mixture into each wonton square. Using your finger, wet two sides of the wonton and fold into a triangle. Fry the wontons in the butter for two minutes on each side, or until they turn golden brown. If desired, sprinkle with a pinch of salt before serving warm.
Tips
*Brown sugar and white sugar are two different things. Though you can use regular white sugar for this recipe, be aware that it takes longer to melt and may produce a grainier texture.
*You may use more or less filling, depending on your taste. Less filling is less sweet, so it would work for savory uses, such as a side dish with a family dinner. More filling is more sweet, so it works best as a dessert.
*Don't fry these in oil, or deep fry them. The wontons get their flavor from whatever they are fried in. With oil, that just means a greasy taste and feel
*Basically anything can be fried in wontons and taste amazing. Just remember that you should plan on using ingredients that are already cooked if you want to take less time. Raw meats can be used in wontons (and make a dish called mondoo when cooked) but they take longer, and are more unpredictable. For this reason, I only use ground beef in my wontons for savory dishes. Pork and chicken are too risky for me.
Good luck and good cooking!
Friday, October 12, 2012
Kitchen Utensils
Let's talk about what you actually need to have in your kitchen to cook with. I know chefs, recipes, and commercials make you think you need a ton of really expensive stuff. The truth is, you can get by with just the basics, and use those to multitask. Here are the things I have in my kitchen.
Pots and Pans
*Stainless 10 inch skillet. I use stainless because I don't like nonstick cookware. There are concerns that nonstick can cause cancer, and I worry about everything, so I no longer keep it in the kitchen. Besides, it's only nonstick until you accidentally scratch it. Then it's just like any other pan.
*Stainless saucier. This is just a high sided skillet, perfect for cooking sauces and gravy. Interesting side note: if you google images of "saucier", a muscular, shirtless man is brought up in the search results. I have no idea why, but I did enjoy the surprise!
*Cast Iron Skillet. Okay, so technically this is a saucier. But you can't make real fried chicken, chicken livers, or anything "down home" without this. You can bake cornbread in it, and make a delicious hot apple pie dessert.
*Cookie Sheet. A plain, medium sized one will do. Not only will you get to make cookies, but it doubles as oven-burn protection. If you're baking something prone to spilling over (like a poppy seed or angel food cake) put this on the lowest rack to catch anything falling. You won't burn stuff to the bottom of your stove and fill your house with smoke!
*Casserole Dish. Again, a plain one will do. Just find a glass casserole dish that's longer than it is wide. I prefer glass to metal because you can see through it while it's cooking and get a better idea of when the dish is done. I have a set of three glass ones, including a square and a circle, but I use the rectangle tons more than the other two.
Utensils
*Serving Spoon. This is a big spoon with no holes in it. Perfect for stirring sauces, and anything you're boiling.
*Slotted Spoon. This is a big spoon WITH holes in it. It lets you drain vegetables you're serving, so you don't make the plate (and anything fried or breaded) mushy.
*Butcher's Knife. The best defense against cutting yourself is distance. A butcher's knife gives you the ability to cut large and small veggies, fruit and meat without having to get your fingers in the way.
*Colander. Also known as a "drainer" (well, that's what I call it anyway). Not only can you drain your noodles, you can also rinse off veggies and fruit, use it to hold washed produce while you wait to cut it, or drain marinated meat before cooking.
*Cutting Board. Get a double sided, wooden cutting board to prevent cross contamination. Mine is neatly labeled on one side as Bread and Pastry, while the other says Meat and Poultry, and has an indention around the edge to hold meat juices in. The main point is never, EVER cut raw meat and vegetables/fruits on the same side of a board!!
You don't need:
*Panini Press. You want a hot, squished sandwich? Heat your saucier, turn it over, put a sandwich on it, and put your heated cast iron skillet on top. No pretty lines, but that's not that important.
*Cookie wire rack. Put a sheet of wax paper on top of your cutting board. Instant nonstick surface to cool your cookies on.
*Anything on infomercials. Whatever it is, it's a little piece of metal or plastic that will gather dust in your kitchen.
These are the basics. I'm sure there are things I'm missing, but it's your kitchen. You can decide!
Good luck and good cooking!
Pots and Pans
*Stainless 10 inch skillet. I use stainless because I don't like nonstick cookware. There are concerns that nonstick can cause cancer, and I worry about everything, so I no longer keep it in the kitchen. Besides, it's only nonstick until you accidentally scratch it. Then it's just like any other pan.
*Stainless saucier. This is just a high sided skillet, perfect for cooking sauces and gravy. Interesting side note: if you google images of "saucier", a muscular, shirtless man is brought up in the search results. I have no idea why, but I did enjoy the surprise!
*Cast Iron Skillet. Okay, so technically this is a saucier. But you can't make real fried chicken, chicken livers, or anything "down home" without this. You can bake cornbread in it, and make a delicious hot apple pie dessert.
*Cookie Sheet. A plain, medium sized one will do. Not only will you get to make cookies, but it doubles as oven-burn protection. If you're baking something prone to spilling over (like a poppy seed or angel food cake) put this on the lowest rack to catch anything falling. You won't burn stuff to the bottom of your stove and fill your house with smoke!
*Casserole Dish. Again, a plain one will do. Just find a glass casserole dish that's longer than it is wide. I prefer glass to metal because you can see through it while it's cooking and get a better idea of when the dish is done. I have a set of three glass ones, including a square and a circle, but I use the rectangle tons more than the other two.
Utensils
*Serving Spoon. This is a big spoon with no holes in it. Perfect for stirring sauces, and anything you're boiling.
*Slotted Spoon. This is a big spoon WITH holes in it. It lets you drain vegetables you're serving, so you don't make the plate (and anything fried or breaded) mushy.
*Butcher's Knife. The best defense against cutting yourself is distance. A butcher's knife gives you the ability to cut large and small veggies, fruit and meat without having to get your fingers in the way.
*Colander. Also known as a "drainer" (well, that's what I call it anyway). Not only can you drain your noodles, you can also rinse off veggies and fruit, use it to hold washed produce while you wait to cut it, or drain marinated meat before cooking.
*Cutting Board. Get a double sided, wooden cutting board to prevent cross contamination. Mine is neatly labeled on one side as Bread and Pastry, while the other says Meat and Poultry, and has an indention around the edge to hold meat juices in. The main point is never, EVER cut raw meat and vegetables/fruits on the same side of a board!!
You don't need:
*Panini Press. You want a hot, squished sandwich? Heat your saucier, turn it over, put a sandwich on it, and put your heated cast iron skillet on top. No pretty lines, but that's not that important.
*Cookie wire rack. Put a sheet of wax paper on top of your cutting board. Instant nonstick surface to cool your cookies on.
*Anything on infomercials. Whatever it is, it's a little piece of metal or plastic that will gather dust in your kitchen.
These are the basics. I'm sure there are things I'm missing, but it's your kitchen. You can decide!
Good luck and good cooking!
Tuesday, September 25, 2012
Fruit and Cream Cheese Crepes
I finally decided to try cooking some crepes. After looking at a ridiculously simple recipe in my cookbook, and realizing I had basically none of the ingredients to make a filling, I modified the recipe to work with what I have. And I actually like them! These were so good, even my two year old ate some (which is a huge accomplishment. Do two year olds like anything??) Here you have it, my first ever crepe recipe.
Ingredients
crepe mix:
one cup all purpose flour
3/4 cup milk
1 egg
pinch of salt
1 tsp. oil
filling:
1 package cream cheese
1/3 cup confectioner's sugar (powdered sugar)
2 tbsp. milk
1/3 cup frozen fruit
Make your filling first by blending the cream cheese, sugar, and milk together until well mixed. Stir in the fruit and allow to sit at room temperature while you make your crepes. Begin by lightly buttering a 10 inch skillet and set it on the eye on medium high heat. Whisk together all crepe ingredients until smooth. Take the skillet off the heat and spoon 3 tablespoons of crepe mix into the skillet. Swirl the mix around the skillet to cover it, and place back on the heat. Cook for 1-2 minutes, until the bottom side is brown. Turn onto a plate, and flip so the brown side is down. Spread the filling onto it, then roll it up and serve. This recipe makes about 5 crepes. If you need or want more, just double the recipe.
Tips:
*You can use whatever fruit you like, but I prefer blueberries. They aren't too big, and turn the filling a really pretty blue color.
*Crepe mix is runny, so you can spread it easily in the pan. Don't try to thicken it when you make it. It shouldn't look like pancake batter.
*Use margarine or butter to grease your skillet, not oil or shortening. Butter gives the crepe a taste of its own. Without it, the crepe would have basically no flavor.
*A little filling goes a long way. Remember, you're rolling this up. So whatever thickness you put on as your layer will at least triple. And this is kind of sweet, so you don't want to use a lot. Think of it as buttering toast. That's about the thickness you should go for, though the chunks of fruit will obviously stick up some.
*The fruit is frozen when you make the filling, but it thaws. That means the filling will get a little more runny as time goes on. Don't worry about it, it's not going to affect the flavor.
*The filling is cool and the crepe is hot. As a result, you need to get this to table quickly, or the whole thing will turn lukewarm and mushy. This isn't a food you can make and set aside while you cook the rest. Sit the kids and hubby at the table, and let them battle it out over who gets the first one.
Good luck and good cooking!
Ingredients
crepe mix:
one cup all purpose flour
3/4 cup milk
1 egg
pinch of salt
1 tsp. oil
filling:
1 package cream cheese
1/3 cup confectioner's sugar (powdered sugar)
2 tbsp. milk
1/3 cup frozen fruit
Make your filling first by blending the cream cheese, sugar, and milk together until well mixed. Stir in the fruit and allow to sit at room temperature while you make your crepes. Begin by lightly buttering a 10 inch skillet and set it on the eye on medium high heat. Whisk together all crepe ingredients until smooth. Take the skillet off the heat and spoon 3 tablespoons of crepe mix into the skillet. Swirl the mix around the skillet to cover it, and place back on the heat. Cook for 1-2 minutes, until the bottom side is brown. Turn onto a plate, and flip so the brown side is down. Spread the filling onto it, then roll it up and serve. This recipe makes about 5 crepes. If you need or want more, just double the recipe.
Tips:
*You can use whatever fruit you like, but I prefer blueberries. They aren't too big, and turn the filling a really pretty blue color.
*Crepe mix is runny, so you can spread it easily in the pan. Don't try to thicken it when you make it. It shouldn't look like pancake batter.
*Use margarine or butter to grease your skillet, not oil or shortening. Butter gives the crepe a taste of its own. Without it, the crepe would have basically no flavor.
*A little filling goes a long way. Remember, you're rolling this up. So whatever thickness you put on as your layer will at least triple. And this is kind of sweet, so you don't want to use a lot. Think of it as buttering toast. That's about the thickness you should go for, though the chunks of fruit will obviously stick up some.
*The fruit is frozen when you make the filling, but it thaws. That means the filling will get a little more runny as time goes on. Don't worry about it, it's not going to affect the flavor.
*The filling is cool and the crepe is hot. As a result, you need to get this to table quickly, or the whole thing will turn lukewarm and mushy. This isn't a food you can make and set aside while you cook the rest. Sit the kids and hubby at the table, and let them battle it out over who gets the first one.
Good luck and good cooking!
Thursday, August 16, 2012
Ridiculously easy sweet potatoes
I adore sweet potatoes. My grandma never kept sweets in the house, only sweet potatoes, when my mom was a kid. As a result, mom got burnt out on them, and I didn't discover just how delicious they were until my early 20s. And versatile! They can be made into casseroles, french fries, or used in place of regular potatoes to liven up bland dishes. While I prefer fresh ones, the canned ones are able to be used in a pinch for this really easy side dish.
Ingredients
1 large can of cut sweet potatoes (yams)
1/4 cup packed brown sugar
1/2 stick butter or margarine
pinch of cinnamon
Drain yams. Pour into a small casserole dish. Cut the half stick of butter into equal pieces. Lay them on top of the sweet potatoes. Sprinkle liberally with the brown sugar, and finish with the cinnamon. Cook in a 325 degree oven for about 20 minutes.
Tips
*A little cinnamon goes a long way. Cinnamon is kind of bitter, which is why I like it in this dish. It cuts the sugary taste a bit and keeps the dish savory.
*Canned sweet potatoes can be, for lack of a better word, stringy. Make sure to check yours for strings, and pull them off. They won't hurt you, and don't taste like much of anything, but this is much more fun to eat if you aren't pulling strings from in between your teeth.
*Use brown sugar. I know you're thinking, "Sugar is sugar! I'll use regular white sugar." Brown sugar melts better, and gives a much better flavor. Regular sugar wouldn't melt, and would make this taste really sweet and grainy.
*I don't recommend using fresh sweet potatoes with this. They take a looooong time to cook. Your sugar would probably be burned before they were cooked all the way through. If you have to use them, chop them into pieces and boil them until tender first.
*Since this is aromatic, warm, and comforting, it's the perfect side dish to Thanksgiving or Christmas. I always think of cinnamon as a Fall spice, and this smells like November when it comes out of the oven.
Good luck and good cooking!
Ingredients
1 large can of cut sweet potatoes (yams)
1/4 cup packed brown sugar
1/2 stick butter or margarine
pinch of cinnamon
Drain yams. Pour into a small casserole dish. Cut the half stick of butter into equal pieces. Lay them on top of the sweet potatoes. Sprinkle liberally with the brown sugar, and finish with the cinnamon. Cook in a 325 degree oven for about 20 minutes.
Tips
*A little cinnamon goes a long way. Cinnamon is kind of bitter, which is why I like it in this dish. It cuts the sugary taste a bit and keeps the dish savory.
*Canned sweet potatoes can be, for lack of a better word, stringy. Make sure to check yours for strings, and pull them off. They won't hurt you, and don't taste like much of anything, but this is much more fun to eat if you aren't pulling strings from in between your teeth.
*Use brown sugar. I know you're thinking, "Sugar is sugar! I'll use regular white sugar." Brown sugar melts better, and gives a much better flavor. Regular sugar wouldn't melt, and would make this taste really sweet and grainy.
*I don't recommend using fresh sweet potatoes with this. They take a looooong time to cook. Your sugar would probably be burned before they were cooked all the way through. If you have to use them, chop them into pieces and boil them until tender first.
*Since this is aromatic, warm, and comforting, it's the perfect side dish to Thanksgiving or Christmas. I always think of cinnamon as a Fall spice, and this smells like November when it comes out of the oven.
Good luck and good cooking!
Wednesday, July 18, 2012
The secret to a juicy roast
I have tried to make a juicy, oven baked, beef roast for years. Every time I try and make it, a delicious smell fills the house. I open the oven door and BAM! The roast is so dry it looks (and typically tastes) like beef jerky. Last week, though, I stumbled upon the perfect roast, completely by accident.
I was planning on making pork pulled barbeque. I made my rub, got out the tin foil, and discovered my pork had...changed colors, to put it nicely. I load up my son, head to the store, and discover that they must now be feeding pigs pure gold, because the price is ridiculous. Well, I didn't come down here for no reason. I grab a beef roast, and head to the checkout, convinced I can make something. It worked! I now present my unconventional roast recipe.
Ingredients:
1 average size beef roast
1 cup packed brown sugar
1 tbsp salt
2 tsp pepper
2 tsp chili powder
1 tsp basil leaves
2 cloves garlic, cut in half and lightly squished
1 1/2 cup apple cider vinegar
Preheat the oven to 250 degrees. Place your roast on a large enough sheet of tin foil to completely wrap it. Mix the sugar, salt, pepper, chili powder, and basil leaves in a small bowl. Using your hands, rub this mixture all over the roast, flipping over to be sure to get the bottom. Wrap the roast in a burrito style, pulling up the sides so the liquid can't drain out. Let cook for 1 to 1 1/2 hours. When it is close to being done, heat the vinegar to a boil in a saucepan. Add the garlic and reduce heat to medium. Continue to cook for 1 minute. Carefully remove the roast from the oven and open one end of the foil. Pour the vinegar mix in, lifting the roast slightly to allow for the vinegar to move all over. Place back in the oven and cook for an additional 2 hours. About 10 minutes before it is done, open the foil and put the oven on 300 degrees to brown the top nicely. Once finished, pour all the juice into a saucepan and reduce to make a homemade barbeque sauce.
Tips:
*I like using a boneless chuck roast for this recipe. Whatever you do, don't use London Broil. It's as tough as shoe leather, and I have never figured out how to make it tender.
*Please wash your hands after putting on the rub. I want you to enjoy the roast, not be throwing up everything you ate due to cross contamination.
*This recipe takes a long time because it's essentially barbeque. As my culinary icon, Alton Brown, would say, "Low and slow!" Low heat cooks slower, but makes the meat oh-so-tender and juicy.
*Yes, you do have to cook the vinegar on the stove first. Yes, your house will smell absolutely horrible. I don't suggest this meal when your husband's boss is coming over, but it's perfectly suitable for your mother-in-law, who never thinks your house is clean enough in the first place. Just kidding, Melissa.
*If you like your food salty, keep some extra salt on the table. This dish is not very salty, and on purpose. Salt draws the moisture OUT of meat, which would lead us right back to the whole tastes like jerky issue.
*As a side note (Ha! A pun!) sweet potatoes are excellent with this dish. Maybe someday I'll even give you my ridiculously easy recipe.
Good luck and good cooking!
I was planning on making pork pulled barbeque. I made my rub, got out the tin foil, and discovered my pork had...changed colors, to put it nicely. I load up my son, head to the store, and discover that they must now be feeding pigs pure gold, because the price is ridiculous. Well, I didn't come down here for no reason. I grab a beef roast, and head to the checkout, convinced I can make something. It worked! I now present my unconventional roast recipe.
Ingredients:
1 average size beef roast
1 cup packed brown sugar
1 tbsp salt
2 tsp pepper
2 tsp chili powder
1 tsp basil leaves
2 cloves garlic, cut in half and lightly squished
1 1/2 cup apple cider vinegar
Preheat the oven to 250 degrees. Place your roast on a large enough sheet of tin foil to completely wrap it. Mix the sugar, salt, pepper, chili powder, and basil leaves in a small bowl. Using your hands, rub this mixture all over the roast, flipping over to be sure to get the bottom. Wrap the roast in a burrito style, pulling up the sides so the liquid can't drain out. Let cook for 1 to 1 1/2 hours. When it is close to being done, heat the vinegar to a boil in a saucepan. Add the garlic and reduce heat to medium. Continue to cook for 1 minute. Carefully remove the roast from the oven and open one end of the foil. Pour the vinegar mix in, lifting the roast slightly to allow for the vinegar to move all over. Place back in the oven and cook for an additional 2 hours. About 10 minutes before it is done, open the foil and put the oven on 300 degrees to brown the top nicely. Once finished, pour all the juice into a saucepan and reduce to make a homemade barbeque sauce.
Tips:
*I like using a boneless chuck roast for this recipe. Whatever you do, don't use London Broil. It's as tough as shoe leather, and I have never figured out how to make it tender.
*Please wash your hands after putting on the rub. I want you to enjoy the roast, not be throwing up everything you ate due to cross contamination.
*This recipe takes a long time because it's essentially barbeque. As my culinary icon, Alton Brown, would say, "Low and slow!" Low heat cooks slower, but makes the meat oh-so-tender and juicy.
*Yes, you do have to cook the vinegar on the stove first. Yes, your house will smell absolutely horrible. I don't suggest this meal when your husband's boss is coming over, but it's perfectly suitable for your mother-in-law, who never thinks your house is clean enough in the first place. Just kidding, Melissa.
*If you like your food salty, keep some extra salt on the table. This dish is not very salty, and on purpose. Salt draws the moisture OUT of meat, which would lead us right back to the whole tastes like jerky issue.
*As a side note (Ha! A pun!) sweet potatoes are excellent with this dish. Maybe someday I'll even give you my ridiculously easy recipe.
Good luck and good cooking!
Sunday, April 15, 2012
Pineapple upside down cake
I don't measure often when I bake. After doing certain recipes for a long time, I just know what it should look like, and you will too. That being said, hopefully this recipe for one of my favorite cakes will work okay for you!
Ingredients:
2 cups self rising flour
2/3 cup sugar
1 tsp. vanilla
1 can sliced pineapple (including liquid)
1 egg
3/4 cup milk
1/4 cup brown sugar
pinch of salt
butter or margarine
Preheat the oven to 350 degrees. Begin by using the butter to coat the bottom of the cake pan. Next, sprinkle a thin layer of brown sugar on top. Lay the pineapple slices on the brown sugar. Sprinkle on the remaining brown sugar. In a bowl, combine the flour, sugar and salt and stir to combine. Next, pour in the pineapple liquid, milk, vanilla, and egg. Stir well. Pour into pan and gently shake to remove air bubbles. Bake for 30 to 35 minutes. Cake is done when a toothpick inserted in the middle comes out clean.
Tips:
*Brown sugar gets hard as a brick if you leave it in the refrigerator. To soften it, put some in a microwaveable dish and microwave for about 15 seconds.
*I grease my pan with shortening, but if you don't have it laying around, butter or margarine work fine.
*Use a large, rectangular pan. Pineapple upside down cake is not going to make a 2 layer cake.
*Like I said before, I'm estimating on the liquid. You also may get a different amount in your pineapple than I did. So if your cake mixture looks like cookie dough (too dry) add more milk. If it looks more like bread dough (too moist) add some flour.
*Shake the cake before you put it in the oven. If you don't, the air bubbles baking inside can cause the cake to fall. Since you don't use icing on this cake, you can't just fill it up with that to make it look even.
*Never open your oven door while baking a cake. The sudden rush of cool air can cause the cake to fall. My mom always told me to walk carefully when cooking, as running and hard footsteps make a cake fall as well. I have a toddler who never sits still, so I can call that myth busted.
Good luck and good cooking!
Ingredients:
2 cups self rising flour
2/3 cup sugar
1 tsp. vanilla
1 can sliced pineapple (including liquid)
1 egg
3/4 cup milk
1/4 cup brown sugar
pinch of salt
butter or margarine
Preheat the oven to 350 degrees. Begin by using the butter to coat the bottom of the cake pan. Next, sprinkle a thin layer of brown sugar on top. Lay the pineapple slices on the brown sugar. Sprinkle on the remaining brown sugar. In a bowl, combine the flour, sugar and salt and stir to combine. Next, pour in the pineapple liquid, milk, vanilla, and egg. Stir well. Pour into pan and gently shake to remove air bubbles. Bake for 30 to 35 minutes. Cake is done when a toothpick inserted in the middle comes out clean.
Tips:
*Brown sugar gets hard as a brick if you leave it in the refrigerator. To soften it, put some in a microwaveable dish and microwave for about 15 seconds.
*I grease my pan with shortening, but if you don't have it laying around, butter or margarine work fine.
*Use a large, rectangular pan. Pineapple upside down cake is not going to make a 2 layer cake.
*Like I said before, I'm estimating on the liquid. You also may get a different amount in your pineapple than I did. So if your cake mixture looks like cookie dough (too dry) add more milk. If it looks more like bread dough (too moist) add some flour.
*Shake the cake before you put it in the oven. If you don't, the air bubbles baking inside can cause the cake to fall. Since you don't use icing on this cake, you can't just fill it up with that to make it look even.
*Never open your oven door while baking a cake. The sudden rush of cool air can cause the cake to fall. My mom always told me to walk carefully when cooking, as running and hard footsteps make a cake fall as well. I have a toddler who never sits still, so I can call that myth busted.
Good luck and good cooking!
Subscribe to:
Posts (Atom)