Receipe Thread (2012)

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Posted: Mon Feb 06, 2012 6:39 pm

Mini Pineapple Upside-Down Cakes

INGREDIENTS
2/3 CUP packed brown sugar
1/3 cup butter, melted
2 20oz canned sliced pineapple (or pineapple bits)
1 (18.25 oz) package yellow cake mix
3 eggs
1/3 cup vegetable oil
Maraschino cherries (halved)

DIRECTIONS

In a small bowl, combine brown sugar and butter. Mix well.

Spoon into 24 greased muffin cups (or mini bundt cups)

Drain pineapple juice. Trim pineapple slices to fit the muffin cups, placing one ring in each cup. Place a half cherry in the center of each pineapple ring or center of pineapple pieces.

In large mixing bowl, combine the cake mix, eggs, oils and the amount of water on the package. Mix well.

Spoon over pineapple/cherry, filling each cup about 2/3 fill.

Bake at 350 F for 20-25 mins.

Wait 5 mins. Then invert onto wire rack to cool. Place a bit of parchment paper or tin foil under the wires as the brown sugar mixture drips a bit.

If you are really talented, carve the cherry into a shape of a heart for your valentine.

Posted: Sat Feb 11, 2012 10:15 pm

Big Al wrote:

From my fav recipe site:

Ingredients
24 kumquats

32 reviews, 699 saves. Somebody must like it.......

http://allrecipes.com/recipe/kumquat-marmalade/detail.aspx

I tried it following the recipe accurately for this kumquat marmalade. It was a flop. Never set up. So I tried again adding Sur-Gel™. Still not setting up. Tried liquid Pectin™ next still would not set up like marmalade.

----------------------------------
On another note -->

I made an 2 crust apple pie, but baked it in a seasoned cast iron skillet.

Now this is the pie to die for. The cast iron heated it evenly and the pie was a golden brown.

This evening I am making a Lemon Pudding Pound Cake for a snack during our Canasta Party.

Posted: Sat Feb 11, 2012 10:26 pm

I can confirm that a pinch of cumin in pea and ham soup or even "pease pudding" makes a nice difference.
I tend to add black pepper but the cumin is good with it.
I only need a good pinch as I grind mine fresh but would add more if it was already ground.

Thanks to "Pastor Frank". Smile

Baiting Guru Joined: 31 Jan 2007 Posts: 12237

^ As stated, I'm a big cumin fan for anything that can use a little "smoke" flavor. I like to add a little in the water when I make rice, if I am going to use it for a savory dish.

Posted: Thu Feb 16, 2012 2:44 pm

^^ Yesterday on The Doctors they were saying how good cumin is for one's healthy. That the health benefits of cumin include digestion, piles, insomnia, respiratory disorders, asthma, bronchitis, common cold, lactation, anemia, skin disorders, boils, and immunity.

Sounds like a one-stop herb. So I did a little more research and found this.

Quote:

Curries are great and expected places to insert cumin, of course, but why not branch out and explore? Cumin used to act as a replacement for expensive black pepper for people who couldn’t afford it, so why not treat it like that yourself and add it to things you’d otherwise never think to? Cumin and scrambled eggs. Cumin and sweet potatoes. Cumin and homemade stock for a nice hot drink before bed. If you’d eat it with black pepper, try it with cumin – not for any health benefits, necessarily, but just for a nice change of pace. My latest favorite is beef (any cut will do) marinated in lime juice, wheat-free tamari, and cumin.

I also discovered that cumin extract is more effective at reducing blood glucose which is good for diabetics.

Posted: Mon Feb 20, 2012 6:23 pm

If you are considering one of those little donut makers (Baby Cakes) get one. They are fabulous. I can turn out 24 mini donuts in a total of 20 mins. They are not deep fried so a lot healthier. One mini donut with about 110 calories just satisfies and a huge donut. These are made with flour, salt, veg oil, buttermilk.

Yummy