Category Archives: Dessert

PINEAPPLE UPSIDE-DOWN CAKE

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INGREDIENTS
1 table spoon unsalted butter, melted
2 table spoons firmly packed light brown sugar
1 lb can pineapple rings in juice
1/3 cup cup unsalted butter , extra, softened
1/2 cups superfine sugar
2 eggs , lightly beaten
1 teaspoon vanilla extract
1 cup self-raising flour
PREPARATION
Preheat the oven to 350 F , Grease an 8 inch ring mold.
Pour the melted butter into the bottom of the pan and tip to coat evenly .
Sprinkle with the brown sugar.
Drain the pineapple and reserve 1/3 cup of the juice.
Cut the pineapple rings in half and arrange on the bottom.
Beat the extra butter and the superfine sugar with an electric mixer until light and creamy.
Gradually add the beaten eggs, beating well after each addition .
Add the vanilla extract and beat until combined.
Using a metal spoon , fold in the flour alternately with the reserved juice.
Spoon the mixture evenly over the pineapple and smooth the surface.
Bake for 35-40 minutes or until a skwer comes out clean when inserted into the center of the cake .
Leave in pan and let it cool , before unmolding .
Enjoy .

PINEAPPLE UPSIDE-DOWN CAKE

Posted on by
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INGREDIENTS
1 table spoon unsalted butter, melted
2 table spoons firmly packed light brown sugar
1 lb can pineapple rings in juice
1/3 cup cup unsalted butter , extra, softened
1/2 cups superfine sugar
2 eggs , lightly beaten
1 teaspoon vanilla extract
1 cup self-raising flour
PREPARATION
Preheat the oven to 350 F , Grease an 8 inch ring mold.
Pour the melted butter into the bottom of the pan and tip to coat evenly .
Sprinkle with the brown sugar.
Drain the pineapple and reserve 1/3 cup of the juice.
Cut the pineapple rings in half and arrange on the bottom.
Beat the extra butter and the superfine sugar with an electric mixer until light and creamy.
Gradually add the beaten eggs, beating well after each addition .
Add the vanilla extract and beat until combined.
Using a metal spoon , fold in the flour alternately with the reserved juice.
Spoon the mixture evenly over the pineapple and smooth the surface.
Bake for 35-40 minutes or until a skwer comes out clean when inserted into the center of the cake .
Leave in pan and let it cool , before unmolding .
Enjoy .

Apple Cinnamon Cobbler Recipe

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Ingredients
4 apple(s), cooking, peeled and sliced thin 1 cup(s) water 2 teaspoon cinnamon, ground 2 tablespoon cornstarch, or arrowroot powder 1/4 cup(s) sugar 1 cup(s) flour, whole-wheat pastry 1 teaspoon baking powder 1/4 cup(s) oil, canola 1 tablespoon honey 1/2 cup(s) buttermilk, low-fat
Preparation
1. Preheat the oven to 375 degrees F. In a large saucepan over medium heat, combine the apples, water, cinnamon, cornstarch or arrowroot powder, and sugar. Cook until the apples are soft and the mixture is thickened, about 10 minutes.
2. Meanwhile, combine the whole-wheat pastry flour and baking powder. Add in the oil, honey, and buttermilk. Stir until biscuits are moist. Add additional milk if necessary. Pour the apple mixture into a casserole dish. Drop the biscuit dough by tablespoonsfuls on top of the apples. Place in the oven and bake for 20 minutes until biscuits are golden brown. Serve warm.

Apple Cinnamon Cobbler Recipe

Posted on by
Reply
Ingredients
4 apple(s), cooking, peeled and sliced thin 1 cup(s) water 2 teaspoon cinnamon, ground 2 tablespoon cornstarch, or arrowroot powder 1/4 cup(s) sugar 1 cup(s) flour, whole-wheat pastry 1 teaspoon baking powder 1/4 cup(s) oil, canola 1 tablespoon honey 1/2 cup(s) buttermilk, low-fat
Preparation
1. Preheat the oven to 375 degrees F. In a large saucepan over medium heat, combine the apples, water, cinnamon, cornstarch or arrowroot powder, and sugar. Cook until the apples are soft and the mixture is thickened, about 10 minutes.
2. Meanwhile, combine the whole-wheat pastry flour and baking powder. Add in the oil, honey, and buttermilk. Stir until biscuits are moist. Add additional milk if necessary. Pour the apple mixture into a casserole dish. Drop the biscuit dough by tablespoonsfuls on top of the apples. Place in the oven and bake for 20 minutes until biscuits are golden brown. Serve warm.