Recipe: Pineapple Upside-Down Sheet Cake

We all recall our mothers and grandmothers making those 'family sized' round cakes. This large 13 x 9-inch sheet cake is made to be enjoyed by a crowd of family and friends.

Pineapple Upside-Down Sheet Cake

Topping:

1/4 cup (1/2 stick) butter
1/2 cup packed brown sugar
2 (20 ounce) cans Dole Pineapple Slices in 100% pineapple juice (or, any brand) reserve juice
20 maraschino cherries

Cake:

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
1/2 cup (1 stick) butter, softened
1 cup granulated sugar
2 eggs
1/2 cup milk
1 teaspoon vanilla extract

optional: prepared whipped cream

Heat oven to 350. Topping: Melt butter in a 13 x 9-inch baking pan, in the oven. Remove pan and stir in brown sugar. Drain pineapple rings, reserving 1/2 cup of pineapple juice. Fit rings tightly together into the bottom and half way on the sides of pan. Tuck a maraschino cherry in center of each ring.

Cake: In a medium-size bowl, whisk flour, baking powder, salt and nutmeg. In a large bowl, beat butter and sugar for 2 minutes. Add eggs and vanilla extract, beat until blended. On low speed, beat in half the flour mixture. Pour in the reserved 1/2 cup pineapple juice and the milk; beat until blended. Beat in the remaining flour mixture.

Spread the batter into the pan. Bake at 350 for 40 minutes or until a toothpick inserted in center comes out clean. Cool cake in pan 14-16 minutes. Place a baking sheet over cake, carefully invert...tapping the baking pan. Serve slightly warm or cold, with whipped cream on the side. Makes 12-14 servings.

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Recipe: White Trash Mix Candy

There are many recipes for this candy online. I've yet to try the 'lemon' version. Seems the men in my life don't like lemon. Ladies, don't waste intellectual energy hiding that bag of M&Ms...guys will find them. Here's my basic recipe for White Trash Mix candy.

White Trash Mix

1 1/2 to 1 3/4 lbs. white chocolate
1 to 1 1/2 tablespoons vegetable oil
3 cups Cheerios cereal
3 cups Quaker Cinnamon Life cereal
3 cups Rice Chex cereal
1 lb. milk chocolate M & M's
2 cups unsalted OR salted peanuts
2 cups small pretzel sticks

Break up extremely large white chocolate pieces, using a heavy blade knife. Medium to medium large chunks of chocolate are fine. I use a cutting board, covered with a clean cotton kitchen towel. Melt chocolate in double boiler over hot water. Stir in the oil, while chocolate is at melting stage. In a large bowl, mix the remaining ingredients. I use a large bowl, then transfer some of the mix to another medium-large bowl, to ease when you need to stir. Pour melted chocolate over mix, then stir to coat completely. Spread onto waxed paper to air dry. Cool, then break into small pieces and store in an airtight container.

Recipe: Gumbo

Yes, New England girls make a decent gumbo. We had out-of-state company. Happily, Michael and Paul have become fast friends. Paul's a great guy...we often prep and cook together. Each summer, I spend two wonderful weeks on his boat and beach. I decided to make my gumbo. Since I don't have the recipe down to a science, Adele (Michael's parents cook/housekeeper) was taking notes. I'm going to be her in a few years...we are so alike. With my darling Washington guests, I invited three mutual friends. I usually make two monster pots. The recipe below is for one 10 quart pot.

Shrimp & Ham Gumbo

2 green peppers, chopped
1 red pepper, chopped
4-5 ribs celery, chopped
1 stick butter
1 cup vegetable oil
1 1/2 cups flour
2 cups boiling water
12 cups water
cayenne pepper
1 1/2 teaspoons paprika
3/4 teaspoon garlic powder
1/2 teaspoon chili powder
salt and pepper to taste
4 cups cooked ham, chopped
3 (14 1/2 oz.) cans cut okra OR cut okra with tomato, drained
2 to 3 cups cooked rice
1 1/2 to 2 lbs. raw shrimp, peeled & deveined

I prefer to cook the fresh vegetables, prior to making my roux. Add a couple inches of water to the pot and bring to a boil. Add the peppers and celery, cover and cook until barely tender, but still firm. Drain into a colander...the heat transfer will finish the cooking process. To make a roux, heat the butter and oil in the pot. Quickly, add 1 tablespoon of cayenne pepper and the flour. Whisk constantly, cooking over medium heat, until your roux is a rich medium brown color...8 to 10 minutes. Whisk constantly to avoid burning it. Now whisk in the boiling water...small amounts at a time. Add paprika, garlic powder and chili powder. Add 12 cups water, ham, vegetables and okra. Add 1/2 teaspoon cayenne pepper. Bring to a boil. Reduce heat and simmer, covered, 20 to 25 minutes. Add rice, then salt and pepper, to taste. Lightly sprinkle on cayenne pepper...adjusting to taste. Add more, if desired. We like our gumbo spicy. Add shrimp and cook 12 to 15 minutes, until pink and cooked through.

Notes: I purchase a lean, canned ham...using the remainder for (frozen) sliced ham 'steaks' for the grill and also finely chopped ham for great microwaved omelets. I don't care for Andouille sausage. I added Jimmy Dean bulk (Hot) cooked sausage, slightly crumbled and drained in a colander. If desired, add one half package and use the rest for, what else...microwaved omelets. I'm a fairly good cook, except for rice. Visit your favorite Chinese/Japanese restaurant.

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Recipe: Homemade Pizza

My husband brought home a friend...so Tuesday dinner was homemade pizza. Took 35 minutes from start to finish. Rather then drag out my bread making machine, I made Bethany Harty's recipe for pizza dough. It was easy, fast and delicious...using it exclusively now. I love Bethany's blog and WordArt. This is Bethany's Pizza Dough recipe, with my changes in the spices...of course, adjust to your taste:

Easy Pizza Dough
Recipe is doubled for two homemade pizzas.

2 pkgs active dry yeast
2 cups warm water
2 tablespoons sugar
2 teaspoons salt
2 tablespoons oil
5 cups flour
1/2 teaspoon garlic powder
1 teaspoon oregano

Dissolve yeast in water with sugar. Set aside. In separate bowl, combine flour, salt, oregano (you choose how much you want) and garlic powder (ditto). Pour yeast mixture into flour mixture, and add oil. Mix and knead until a nice elastic-y ball. Split in half, and roll out onto a greased pizza pan. Spread on pizza or spaghetti sauce. Add cooked ground beef, pepperoni, green peppers, onions, diced tomates and mushrooms. Top with mild cheddar and American cheese. Bake at 425 degrees until done. Yeah, I 'm no good with timers. My pizzas in round pans, took just 28 minutes.

Years ago, I purchased my professional round pizza pans and cutter from a restaurant food service equipment & supply store. Yes, they sell to the public. The quality and selection are simply the best.

Recipes: Olive Cheese Bread - Revised

Spent Memorial Day (and most of June) with Michael and his parents in Washington. His parents always have a large cookout for the holiday. My plane landed in the AM the day prior. Their housekeeper/cook was making potato salad. She made 4 monster trays for 50-60. Dad purchased the meats, etc. and had orchard apple & blueberry pies delivered. I managed to get coffee and juice in, then went grocery shopping with Michael's mom for the steaks, ice cream and I wanted to make appetizers. Okay, steaks were limited, so try other stores or a change in plan. Since chicken, burgers and hot dogs were already on the menu. I suggested pork. Grabbed garlic powder and Season-All salt for it. We got everything put away. I don't know how Adele managed lunch, too.

The rental company showed up with tent, tables, chairs. I finally crashed...napping for a couple hours. Unpacked and offered to help Adele. She's amazing! Okay, I broke my golden rule 'Holidays are not the time to try new recipes'. I made 6 French bread loaves of Olive Cheese Bread (The Pioneer Woman Cooks, Ree Drummond) and Chipotle Lime Bacon-Wrapped Shrimp. Stepping back into my comfort zone, I made Michael's favorite...Brown Sugar Smokies. Finally, went to bed around 2:30 or 3.

Morning came too early! Blurry eyed, Adele and I shucked corn. The guys stocked the coolers with soda, beer and extra ice and manned the grills. Give guys fire and they think scorching meat is cooking. 'Uncle' Anthony (Michael's godfather and Dad's golf buddy) did burgers and hot dogs. Dad held down two grills with barbecued chicken. ::teases:: Vic, Jr. isn't allowed near open flames. Dad and Michael are sincere, serious and workaholics. His older brother is...the opposite. Michael unhappily cooked seasoned pork. When I brought him a beer, all I got was "No steaks?" with a look like I just drown a litter of puppies or something. Appetizers went fast. I realized later, my three favorite men...didn't get a nibble.

The day turned out beautiful. Cool and cloudy, but the rain held off. Mom was beaming. Everyone enjoyed the party...myself, included. Later, I stepped back alone, with a silent prayer about for how fortunate I am and what this day was truly about. I got a little teary. Michael held me and kissed my forehead. He knows me so well. The day was simply lovely.

A few days after, decided to make the Olive Cheese Bread (I tasted it, while cutting it into slices on Memorial Day and I found it too salty.) and changed the recipe somewhat. Still salty, but better. If I were to make it again, might allow the green olives to soak in water, rinse then drain them.


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Olive Cheese Bread - Revised

1 loaf French bread
(just under) 1/2 cup pimiento-stuffed green olives
1 (6 oz.) can black olives
2 stalks green onions (scallions)
1 stick butter, room temperature
1/2 + 1/4 cup mayonnaise
2 (8 oz. packages) = 4 cups Monterey Jack grated cheese

Roughly chop both black olives and pimiento-stuffed green olives. Slice green onions into thin pieces. Combine butter, mayonnaise, 3 cups cheese, olives and green onions in a mixing bowl. Stir together until thoroughly combined. Spread mixture onto French bread that has been sliced lengthwise. Top with remaining 1 cup cheese. Bake at 325ºF for 25 to 28 minutes or until cheese is melted and browning.

Recipes: Brown Sugar Smokies

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Yes, this batch was made with tiny hot dogs. No one knew the difference, tastewise. I didn't like cleaning the baking sheet. Check out my note.

Brown Sugar Smokies

1 (16 ounce) package Lil' Smokies or other cocktail sausages
1 pound bacon
1 to 1 1/2 cups brown sugar

Preheat oven to 350°. Cut bacon into thirds and wrap one strip around each sausage. Secure the wrapped sausage with a toothpick. Roll each piece in brown sugar until coated. Arrange them on a lightly greased baking sheet. Bake at 350° for 20 to 30 minutes, until bacon is crisp and the brown sugar melted.

note: Use uncooked tiny hot dogs at your own risk...liquid releases as the hot dogs cook, pooling the melted brown sugar into it.