Pivec House: March 2013

Monday, March 25, 2013

Pineapple Upside Down Cake in a Muffin Pan

Pineapple Upside Down Cake in a Muffin Pan

2 eggs

2/3 C white sugar

4 Tbsp pineapple juice

2/3 C all-purpose flour

1 tsp baking powder

1/4 tsp salt

Topping:

1/4 cup butter (1/2 stick or 4 Tbsp)

2/3 C brown sugar

1-can pineapple rings

6-maraschino cherries

Preheat oven to 350 degrees. Spray your muffin tins with non-stick cooking spray.

BAKE TIME 10-15 min

In a mixing bowl, add eggs, white sugar, and pineapple juice. Beat for 2 minutes. In a separate bowl, sift together the flour, baking powder, and salt. Add to the wet ingredients and turn mixer back on for 2 minutes.

In a small sauce pan, melt the butter and add the brown sugar. Stir on low heat for one minute.

Spoon a layer of the warm brown sugar mixture into the bottom of each muffin tin, then place a pineapple ring on top. Add a cherry in the middle of each pineapple. Pour cake mixture over to fill muffin tin 3/4 of the way full. If you are using regular muffin tins, you will need to cut down the rings to fit or just use pineapple tidbits

From here: https://www.facebook.com/mbthingsiknow

Coconut Bread

Coconut Bread

2 large eggs

1 1/4 cups (295 ml) milk
1 teaspoon (5 ml) vanilla extract
2 1/2 cups (315 grams) all-purpose flour
1/2 teaspoon table salt
2 teaspoons (10 grams) baking powder
1 to 2 teaspoons ground cinnamon (Bill calls for 2 but I preferred 1)
1 cup (200 grams) granulated sugar
5 ounces (140 grams) sweetened flaked coconut (about 1 1/2 cups)
6 tablespoons (85 grams) unsalted butter, melted or melted and browned, if desired
Vegetable oil or nonstick cooking spray for baking pan

Heat oven to 350 degrees. In a small bowl, whisk together eggs, milk and vanilla.

In a medium bowl, sift together flour, salt, baking powder and cinnamon. Add sugar and coconut, and stir to mix. Make a well in the center, and pour in egg mixture, then stir wet and dry ingredients together until just combined. Add butter, and stir until just smooth — be careful not to overmix.

Butter and flour a 9×5-inch loaf pan, or coat it with a nonstick spray. Spread batter in pan and bake until a toothpick inserted into the center comes out clean, anywhere from 1 to 1 1/4 hours. Cool in pan five minutes, before turning out onto a cooling rack.

Serve in thick slices, toasted, with butter and confectioners’ sugar or salted honey brown butter spread.

From here: http://smittenkitchen.com/blog/2013/03/coconut-bread/

Monday, March 11, 2013

Pivec Breakfast Sausage

Pivec Breakfast Sausage (for breakfast sandwiches)
3 teaspoons dried sage
2 teaspoons salt
1 teaspoon ground black pepper
1/2 teaspoon dried marjoram
1 heaping tablespoon brown sugar
1/4 teaspoon crushed red pepper flakes
1/8 pinch ground cloves
2 pounds ground pork

In a small, bowl, combine the sage, salt, ground black pepper, marjoram, brown sugar, crushed red pepper and cloves. Mix well.
Place the pork in a large bowl and add the mixed spices to it. Mix well with your hands and form into patties.
Sauté the patties in a large skillet over medium high heat for 5 minutes per side, or until internal pork temperature reaches 160 degrees F (73 degrees C).
We cooked 1/3 of the recipe and froze the other 2/3 for later.

Original Breakfast Sausage Recipe

2 teaspoons dried sage
2 teaspoons salt
1 teaspoon ground black pepper
1/4 teaspoon dried marjoram
1 tablespoon brown sugar
1/8 teaspoon crushed red pepper flakes
1 pinch ground cloves
2 pounds ground pork

In a small, bowl, combine the sage, salt, ground black pepper, marjoram, brown sugar, crushed red pepper and cloves. Mix well.
Place the pork in a large bowl and add the mixed spices to it. Mix well with your hands and form into patties.
Sauté the patties in a large skillet over medium high heat for 5 minutes per side, or until internal pork temperature reaches 160 degrees F (73 degrees C).

From allrecipes.com.

Labels

Monday, March 25, 2013

Monday, March 11, 2013

Tuesday, March 5, 2013