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/

Chocolate Panini

Rhubarb Custard Pie

Blueberry Dessert

Better Than Robert Redford Pie

Ambrosia Salad

Pear & Apple Streusel Pie

Best Ever Chocolate Cake

Tiramisu

Sour Cream Coffee Cake

Chocolate Banana Pudding Pie

Cherry Rhubarb Dessert

Raspberry Tart

Vermont Pumpkin Walnut Cheesecake

Chocolate Chip Cheesecake

Pumpkin Cake

I got mom's collection from Libby and will post some of the ones here that I think we might make some day. I think I'll skip the "Canned Smoked Suckers" and "Pickled Eggs." For the ones like this that she clipped from magazines, I'll try to give credit whenever I know who it came from.

Pumpkin Cookie Bars

From mom's kitchen to Chelle's kitchen...

Pumpkin Cookie Bars
1 c. flour
1/2 c. quick oats
1/2 c. firmly packed brown sugar
1/4 c. chopped nuts
1 3/4 tsp. cinnamon
1/2 c. melted butter

1 c. pumpkin
3/4 c. evaporated milk
1 egg, slightly beaten
1/3 c. sugar
1/2 tsp. allspice
1/4 tsp. salt

Combine flour, oats, brown sugar, nuts & 1 tsp. cinnamon. Add butter. Mix until crumbly. Press into bottom of 13x9 pan. Bake at 350 for 20-25 minutes. Remove from oven. Reduce temp to 325. Combine remaining ingredients. Pour over crust. Bake at 325 for 25-30 minutes or until toothpick inserted in center comes out clean.

Cream Cheese Topping
1 - 8 oz package cream cheese, softened
1/4 c. orange marmalade

Beat together until fluffy & well blended. Spread over cooled bars. Garnish with chopped nuts. Cut into 32 bars and serve.

Note from mom: Chelle, Here's your favorite one. I love you, mom...

Italian Christmas Cookies

Italian Christmas Cookies
1 cup softened butter
2 cups sugar
3 eggs
15 ounce carton ricotta cheese
1 tsp, vanilla extract or almond or orange
4 cups all-purpose flour
1 tsp. salt
1 tsp. baking soda

Cream together butter and sugar in a mixing bowl. Add the eggs one at a time, beating well after adding each one. Beat in the ricotta and flavoring of choice. In another bowl combine the flour, salt and soda then gradually add to the creamed mixture. Blend well.

Drop by rounded teaspoonfuls two inches apart on a greased cookie sheet. Bake at 350 degrees for 10-12 minutes OR until lightly browned. About 9 minutes in my oven. It helps if you know how your oven heats and what altitude you are in. Remove the cookies to cool on wire racks.

Frosting
1/4  cup softened butter
3 to 4 cups confectioner's sugar
1/2 tsp. vanilla extract
3 to 4 tsp. milk
couple of drops of food coloring or colored sprinkles or both

Cream together the butter, sugar and vanilla. I'm going to use orange flavoring since I am adding almond to the cookies and I like the two flavors together (mom). Add milk gradually until you get a nice spreading consistency. Frost cooled cookies and immediately decorate with sprinkles. Store in the refrigerator. Yields 8.5 dozen.


Note from mom: I think I'll switch out the usual vanilla flavoring for almond flavoring. I love almond flavor. Maybe there is some Italian in my genetic background that no one has ever told me about. 

Pannekoeken

PANNEKOEKEN
2 large eggs
1/2 cup flour
1/2 cup milk
2 tablespoons butter, melted
1/4 teaspoon salt

Double this recipe for two.

Preheat oven to 425 degrees. Beat eggs in a large mixing bowl. Add flour and mix until well blended. Add the milk about half at a time. Stir. Next, add the melted butter. The butter should not be hot or it will turn lumpy in the mixture. Be sure to cool the butter slightly before adding. Add the salt and blend it in well.
Grease a 12-inch (oven safe skillet or pan)...a large pie pan will do. You can also use muffin tins for smaller ones. Kids love that size. Pour the mixture into the pan or fill the tins about half full. Place into the oven and bake about 20 minutes or until pancakes are golden brown and puffy. Pancakes will fall slightly once taken out of the oven. Put your favorite toppings on and enjoy.
Cool for a minute or two and eat. YUM!

Note from mom: I cut any leftovers up and store in a plastic bag. They do not last long. I like them as a snack (even cold) with no toppings...dipped in my tea or coffee. I say give me Pannekoeken...give me liberty.