Recipes

Nobody has sent me recipes.. I feel unloved... lol

Pineapple Upside-Down Cake-

Topping:
5 tablespoons unsalted butter, plus more for preparing the pan
1/2 cup firmly packed dark brown sugar
1 tablespoon dark rum
3/4 small fresh pineapple, peeled

Cake:
1 1/2 cup cake flour
1 1/4 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon fine salt
3/4 cup unsalted butter (1 1/2 sticks), at room temperature
1 1/4 cups sugar
3 large eggs, at room temperature
1/2 cup whole milk, at room temperature

Place a rack in the middle of the oven and preheat to 350 degrees F. Cut out a circle of parchment or wax paper and place it in the bottom of a 9 x 2-inch round cake pan. Lightly butter the sides of the pan.

To make the topping: Heat a small saucepan over medium-high heat. Add the butter and cook, stirring occasionally, until it's browned and has a nutty aroma, about 5 minutes. Remove from the heat and whisk in the brown sugar and rum. Pour the butter-sugar mixture into the cake pan. Using a rubber spatula, spread the mixture out so it to covers the bottom of the pan.
Quarter the pineapple lengthwise, core, and slice it into about twenty 3/8-inch-thick slices. Arrange some of the pineapple slices in a slightly overlapping ring around the inside of the pan, leaving the center open. Place 3 of the slices in the center in a triangle pattern. Press the slices into the butter-sugar mixture.
To make the cake: Using a sieve over a large bowl, sift together the flour, baking powder, cinnamon, nutmeg, and salt. Set aside.
In a large bowl with a hand-held electric mixer, combine the butter and sugar and mix at a low speed until just incorporated. Raise the speed to high and mix until light and fluffy, about 10 minutes. (Occasionally turn the mixer off, and scrape the sides of the bowl down with a rubber spatula.)
Add the eggs one at time, waiting for each one to be fully incorporated before adding the next.
Reduce the speed of the mixer to low. Add the flour mixture in 3 additions alternating with the milk in 2 additions. Raise the speed to medium and mix briefly until a smooth batter is formed.
Pour the batter onto the pineapple-lined pan. Bake the cake, rotating the pan once during cooking, until golden brown and a toothpick inserted in the center of the cakes comes out clean, about 1 1/2 hours. Remove the cake from the oven and let cool for 5 minutes.
Run a knife around the edge of the pan to release the cake. Carefully invert the cake onto a serving plate and remove the parchment paper. Let cool completely before serving.

Lemon Coconut Angel Food Cake-

1 store bought prepared angel food cake
1 jar, 9 to 11 ounces, lemon curd, found on jam and jelly aisle
1 lemon, zested
1 cup shredded coconut

Place cake ring on a serving plate. Warm lemon curd over low heat and stir in lemon zest. Pour the warm sauce down over the cake in a slow stream, glazing it. Sprinkle shredded coconut liberally over the lemon-glazed cake and serve.

Chili Bites-

2 hotdogs, finely chopped
1/2 cup canned baked beans
1 teaspoon ketchup
1 teaspoon hot sauce
1 (8-ounce) can crescent roll dough
1/2 cup grated cheddar
1/2 cup sour cream
Preheat the oven to 350 degrees F.

In a medium-size mixing bowl, combine hotdogs, beans, ketchup, and hot sauce. Set aside.

Press 2 crescent-roll triangles together and roll them out to make a rectangle about 5 by 4 inches. Cut crosswise into 3 even pieces. Repeat with remaining dough to make a total of 12 pieces.
Spoon a little of the hotdog mixture onto the center of each piece of dough and top with a little cheddar. Fold the dough around the filling and pinch the ends together to seal.
Place the bites on a greased baking sheet and bake until browned, about 30 minutes. Serve hot, with sour cream.

Pineapple Consomme-

3 cups vegetable broth
2 cups fresh pineapple juice
1 cup water
1/2 cup diced fresh pineapple

Blend the vegetable broth, pineapple juice, and water together in a saucepan and cook over low heat for 5 minutes. Ladle the soup into bowls in which you have placed 2 tablespoons of diced fresh pineapple. Serve immediately.

Nachos with Shrimp Salsa-

Marinade:
1/2 cup lime juice
1 tablespoon minced, fresh ginger
2 garlic cloves, thinly slices
1 tablespoon finely chopped cilantro
Pinch red pepper flakes
1 pound large shrimp, shelled and deveined
1/4 cup olive oil
Salsa:
1 tomato, seeded and diced
3 green onions, finely chopped
Juice of 1 lime
1 tablespoon finely chopped cilantro
Coarse salt
8 ounces tortilla chips
3 cups refried black beans
1 cup grated anejo cheese

In a non reactive bowl, combine marinade ingredients. Add shrimp, toss to coat, cover and refrigerate for 1 hour. Heat the 1/4 cup olive oil in a large skillet over high heat. Add the shrimp and saute, stirring and shaking the pan to prevent sticking, until cooked, about 5 minutes. Remove from heat and transfer shrimp to a large bowl to cool. When cool, chop shrimp coarsely.

Add tomato, green onions, lime juice, cilantro and salt to shrimp and toss to mix.
Preheat the broiler. Spread tortilla chips out in an oven proof platter. Spoon the black beans over the chips and sprinkle with cheese. Place under the broiler until cheese melts, about 5 minutes.
To serve, top with shrimp salsa.

Mexican Omelet-

1 red bell pepper, roughly chopped
1 green bell pepper, roughly chopped
1/4 cup olive oil
Freshly ground salt
Freshly ground pepper
1/3 cup chopped onion
1 clove garlic, finely chopped
1/8 cup olives, halved
1 medium tomato, thinly sliced
1 serrano chili, finely chopped
1 potato, cooked in boiling, salted water, then diced
1/4 teaspoon dried oregano
4 tablespoons finely chopped parsley
6 eggs, separated
1/2 teaspoon cold water
1/4 cup heavy whipping cream
4 tablespoons salted butter

Preheat broiler.

Cook bell peppers in olive oil on medium heat. Season generously with salt and pepper. Add onion and garlic. Stir in olives, then tomatoes, stirring constantly. Add serrano and potato. Reduce heat to low and add herbs.
While vegetables are cooking, beat together egg whites, salt (to taste), and water, until mixture forms stiff. Separately combine cream and yolks, and thoroughly fold into egg whites.
Melt butter in a large, ovenproof pan over high heat. Pour out half of butter and reserve. Add 3/4 of egg mixture to pan, then add vegetables, distributed evenly. When underside is cooked (takes less than a minute), pour on remaining egg mixture. Place pan in broiler for 2 minutes.
To serve, invert onto a heated serving platter and brush with reserved melted butter.

Peanut Butter Cookies-

1. Heat oven to 375 degrees.

2. Mix in large bowl with wooden spoon- 1/2 cup granulated sugar, 1/2 cup packed brown sugar, 1/2 cup peanut butter, 1/4 cup shortening, 1/4 cup (1/2 stick) softened margarine or butter, one egg.

3. Stir in- 1 1/4 cups all-purpose or whole wheat flour, 3/4 a teaspoon baking soda, 1/2 a teaspoon baking powder, 1/4 a teaspoon salt.

4. Roll dough in both hands, about 1 1/4 inches at a time and set them 3 inches apart on a cookie sheet. (you don't need to PAM the sheet)

5. With a fork dipped in sugar, flatten the dough with a criss-cross pattern.

6. Bake 9-10 minutes or until light brown. Let cool for 2 minutes on the cookie sheet.

Banana Pudding-

2 cups milk (whole, 2 percent fat, or 1 percent fat)
1/2 vanilla bean, split lengthwise
6 egg yolks
2/3 cup sugar
1/4 cup cornstarch
1 tablespoon cold unsalted butter
2 bananas, sliced
1 cup cream
2 tablespoons sugar
2 tablespoons cocoa powder
Banana leaves, optional

Combine the milk and vanilla bean in a small saucepan and bring just to a boil over medium heat. Immediately turn off the heat and set aside to infuse for 10 minutes.

Whisk the egg yolks and granulated sugar together until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain. Whisk in 1/4 cup of the hot milk mixture until incorporated. Whisk in the remaining hot milk mixture, reserving the empty saucepan.
Pour the mixture through a strainer back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Remove from the heat and stir in the butter.
Stir in the banana slices and pour into dessert cups and chill.
Whip the cream with the sugar and cocoa powder until stiff. Keep chilled until ready to serve. Cut banana leaves in long triangles and stick it at the back of the pudding for decoration. Top pudding with a little of cocoa whipped cream.

Malted Chocolate Chip Cookies-

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) unsalted butter, cold and cut into pieces
1 cup light brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
1/2 cup malt powder
2 cups semisweet chocolate chips

Preheat oven to 350 degrees. Lightly grease 2 baking sheets.

Sift together the flour, baking soda and salt and set aside. In the bowl of a mixer, cream the butter until fluffy. Add the sugars and cream with the butter. The mixture will look a bit grainy. Add the vanilla and eggs and beat together until fluffy. Add the malt powder and mix at low speed just until combined. One-third at a time, add the flour mixture, beating after each addition just until combined. Gently mix in the chocolate chips. Drop by tablespoons onto the baking sheets. Bake 8 to 10 minutes. Let cool, and store in an airtight container.