Pineapple Upside-Down Cake

Classic, easy and always delicious!

Make your family and friends happy with this classic and easy pineapple upside-down cake! They'll love the fruity, gooey, caramelized yumminess of this dessert that has been handed down for generations. We're saving some time using a cake mix, but I promise you won't lose any of the flavor!

Yes, I'm going back to the good 'ol days, but let's face it, some of those "good 'ol" recipes never really get "old"! 

Ingredients:

1/2 cup butter

1 cup packed brown sugar

1 can (20 oz.) pineapple slices in juice, drained, juice reserved

1 jar (6 oz.) maraschino cherries without stems, drained

1 (15.25 oz.) box your favorite yellow cake mix 

Vegetable oil and eggs called for on cake mix box

Instructions:

Heat oven to 350°F (325°F for dark or nonstick pan). 

In 13x9-inch pan, melt butter in oven. Sprinkle brown sugar evenly over butter. Arrange pineapple slices on brown sugar. Place cherry in center of each pineapple slice, and arrange remaining cherries around slices; press gently into brown sugar.

Add enough water to reserved pineapple juice to measure 1 cup. Make cake batter as directed on box, substituting pineapple juice mixture for the water. Pour batter over pineapple and cherries. (If using a Pineapple cake mix, exclude pineapple juice and just use 1 cup water)

Bake 40 to 45 minutes (44 to 53 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean. Immediately run knife around side of pan to loosen cake. 

Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake; remove pan. Cool 30 minutes. 

Serve warm or cool. 

Yields: about 12 servings 

Tips from Grammy:

-Serve with whipped topping or plain.

-Don't worry about inverting it over onto the serving plate. Just place the serving plate upside-down over the cake in the pan, grasp firmly and flip in one quick motion. You can do it! 

Be encouraged!

Therefore, there is now no condemnation for those who are in Christ Jesus. -Romans 8:1

 

Blueberry Pie Filling

Cooked right on the stovetop!

This delicious blueberry filling takes just five minutes of prep time and 10 minutes to cook on the stove top. One taste and you will never want to buy it from the store again!

I used fresh blueberries today, but frozen are fine too. You can use this as a pie filling or for other desserts, and would make a great sauce over pancakes or French Toast.

Ingredients:

2 cups blueberries (about 9 ounces)

1/4 cup water

1/3 cup granulated sugar

1/8 tsp. ground cinnamon (opt.)

1 Tbsp. cornstarch

1 Tbsp. water

1 Tbsp. lemon juice

Instructions:

Place blueberries, 1/4 cup water and sugar in a medium saucepan. Heat over medium-low and cook, stirring occasionally until some of the blueberries start breaking down, about 3-5 minutes.

While the blueberries are cooking, make a slurry by mixing the cornstarch, water and lemon juice in a small bowl and stir until smooth. Make sure there are no lumps. Set aside.

Add the cinnamon and slurry to the blueberries and stir constantly until it thickens (1-2 minutes). Once mixture bubbles, it's done. Remove from heat and transfer to a jar or bowl to cool.

Cover warm mixture so it doesn't form a skin and let come to room temperature, then chill in fridge until you're ready to use.

Store in an airtight container in the fridge for up to 5 days. 

Use as directed in desired recipes, as a no-bake filling for pie, lush or Danish, for example. Follow the directions on the recipe you're using for baking instructions.

A Tip from Grammy:

-Use for filling in cakes, pies, tarts, pastry, desserts. So versatile.

-Easily double the recipe. It will take a little longer to break down the blueberries in the first step.

-If using frozen blueberries, that them completely and drain well before using.

-In a two crust pie, bake at 425'F for 10 minutes, then lower the oven temperature to 350'F and bake for approximately 40-50 minutes more or until the crust is golden on top.

Be encouraged!

"I guarantee that anyone who keeps My word-heart and soul-will never know eternal death." -John 8:51

Upside-down Puff Pastry

 Brilliantly simple dessert!

Picture from ABC news

This past weekend was such a blessing to this old grandma! I had a few grandchildren and my great grandchild spend the weekend, then a big family dinner with my daughter and her hubby along with another granddaughter! Pretty awesome, huh? Loved every minute!

My grandson, Jordan, came with ingredients to make a dessert he spotted on TikTok, and we made this beautifully simple pastry together. Simple? Yes! Delicious? Yes, yes!

We used raspberries, canned peaches and thinly sliced apples, but the best part was baking and spending time with this wonderful young man! 

Ingredients:

1 box of frozen puff pastry, thawed overnight in fridge

Fruit slices (your choice)

Honey

1 egg, beaten

Parchment paper

Baking sheet with sides (the honey and juices spilled onto the oven)

Preheat oven to 400'F. 

Divide pastry dough into 12 rectangular pieces, keep in fridge until ready to use.

Make 6 rectangle shapes with a little of the honey onto the parchment paper lined baking sheet. Six pastry squares fit nicely per baking sheet.

Arrange your fruit onto the honey and cover with a sheet of puff pastry. Press down around the sides of the fruit.

Brush the egg wash over the top of the pastry. 

Bake for 17-20 minutes or until pastry is puffy and golden brown.

Let cool a few minutes, then flip them over onto a cooling rack. 

Makes 12 pastries.

A Tip from Grammy:

-Drizzle a glaze over top when cooled or powdered sugar.

-Use a savory filling, like caramelized onions flavored with balsamic vinegar and a little honey.

-Switch up the fruits

-Pepperoni and cheese with a little sauce (quick pizza)

Be encouraged:

"For the entire law is fulfilled in keeping this one command: Love your neighbor as yourself."  -Galatians 5:14

Glazed Lemon Blueberry Tea Bread

        

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A really quick "Tea Bread"!

I love browsing the web, searching for new recipes, especially when I know I have food around that I don't want to waste. Take blueberries,  for instance.  I had some leftover blueberries in the fridge and a couple of lemons, so I started my food search.  

This is the recipe that I found on the "Just a Pinch" website, and it had a 5 star rating.  I've used a few from there and haven't been disappointed.

This literally took minutes to put together, so if you need a really quick "quick bread", this is definitely for you!  

By the way, this was possibly the most delicious tea bread I've ever tasted! 

INGREDIENTS:

BREAD:

2 cups all purpose flour
1 cup sugar

1 Tbsp baking powder

1/4 tsp salt
1 1/2 cups fresh blueberries

1 tsp fresh lemon zest

2 large eggs
1 cup milk
3 Tbsp. vegetable oil

2 tsp. fresh squeezed lemon juice, or more to taste

Preheat oven to 350'F. 

Combine flour, sugar, baking powder and salt. Stir in blueberries and the lemon zest.

In another bowl, beat eggs; add milk, oil and lemon juice. 

Stir into the dry ingredients mixture, until just moistened.

Pour into a greased 9x5" loaf pan.  Bake at 350 degrees for one hour or until toothpick tests clean.

 

GLAZE:

1/4 cup confectioner's sugar

1 tsp fresh lemon zest
2 Tbsp fresh lemon juice

Prepare glaze by combining confectioner's sugar and lemon zest.  Add lemon juice slowly until you reach a glaze consistency (you might not need it all). 

After removing loaf from the oven, while still warm, brush or drizzle the glaze over the bread. 

Let cool for 10 minutes, remove to a wire rack to cool completely.

Yields: 1 loaf

Be encouraged!                      

"Restore unto me the joy of thy salvation; and uphold me with thy free spirit." -Psalms 51:12

Farmhouse Strawberry Pie

Easy as Pie!

I was so happy to find this recipe from Shoney's Restaurant in the Midwest. It was a favorite of my husband's! Anytime we visited Shoney's he always had their famous Farmhouse Strawberry Pie for dessert. He was so thrilled when I found this original recipe and realized how easy it is to make this pie, and I made it for him often!

The only change I made to this recipe is the amount of strawberries I used.  It calls for a pint (2 cups), but once I placed them into the baked crust, it just looked really skimpy.  So, I decided to just add more until I liked the height of it, I pretty much doubled it. 

It's chilling in the refrigerator until later when we get home from dinner at his favorite restaurant, which works, because it's mine too.  "wink"   Then, I'll cut generous slices and top it with whipped cream.  I'll make sure to share pics with you all! Easy, refreshing and delicious!

Ingredients:
1 frozen (9-inch) pie crust, or ​make you own favorite one
1 cup water
1 cup white granulated sugar
3 tbsp. cornstarch
1/4 cup strawberry gelatin powder
1 pint of fresh strawberries, hulled and sliced (I ended up doubling this) 




Directions:
Pre-bake pie crust according to directions on package or prepare your own homemade crust.  (If you'd like to use my Mom's Flakey Pastry, scroll down.)  Cool to room temperature.   Prick the inside of the pie crust all over with a fork and bake at 400F degrees for about 10-15 minutes, then allow to cool completely. 

Wash and hull strawberries.  Then cut them in half (or maybe smaller depending on how big your berries are). 

In a sauce pan, over medium-high heat, add water, sugar, cornstarch, & strawberry gelatin.  Whisk together until thoroughly combined.  Whisk mixture constantly while heating to prevent clumping or scorching until mixture begins to come to a gentle boil. Remove pan from the heat and allow the glaze to cool.  (I put the pan into a bowl with a couple of inches of ice water.  This cools the glaze quicker and allows it to set up a bit.)

As the glaze cools it will become translucent in color and you should notice it will thicken a little more as well.  Whisk it occasionally as it cools. It will be thickened but still pourable. 

Add your sliced berries to the baked and cooled pie crust. Pour strawberry glaze over berries. Making sure to get it in between the nooks & crannies of the berries as best you can. 

Chill pie in the refrigerator at least 2-3 hours before serving. 

When ready to serve, dollop each slice with some whipped cream. 

Mom's Flaky Pastry: (Make 1/2 recipe for this pie)
2 c. flour
1 c. shortening
1 tsp. salt
3-4 Tbsp. cold water

Combine flour, shortening and salt; cut with a pastry cutter or fork until it looks like coarse meal.  Then add water (start with 3 Tbsp.) then if it's still dry add more, 1 Tbsp. at a time.  Divide in half, this makes 2, 9" bottom crusts, or a top & bottom.  Roll out on floured surface, using enough flour so the dough won't stick.

Just use half the recipe for this pie, and if you don't feel ready to try crust yet, use the Pillsbury ones, they're all ready for you to just roll out.


Be encouraged!
"But from everlasting to everlasting the Lord's love is with those who fear him, and his righteousness with their children’s children — with those who keep his covenant and remember to obey his precepts." - Psalm 103:17-18

Secret Fruit Salad

Don't leave out the secret ingredient!

 

 

I found the recipe for this fabulous fruit salad last year on Pinterest, and I'm so happy the summer fruit will be back soon, so I can make it again. You don't have to use the fruits listed here, make it with your favorite fruits. It's really easy to put together and everyone loves it.  I know your family will too!

 

The original recipe is from Rachel Schultz, and I just want to give her props for taking the simple fruit salad and making it something special. 

Ingredients:

2 tablespoons dry instant vanilla pudding mix

1 pound of strawberries, quartered

½ pint blueberries

½ pint raspberries

½ pineapple, cubed

1 bunch grapes

  

Instructions:

Combine all fruit in a large bowl, and sprinkle pudding powder over the fruit and stir gently.  The raspberries are very delicate. 

 

Serve immediately or allow to sit overnight.

 

 

Be encouraged!

"I will praise you, O LORD, among the nations; I will sing of you among the peoples."  -Psalm 108:3

 

Strawberry Shortcake

Classic shortcake with a touch of cinnamon!



Whenever I think of Strawberry Shortcake, I think of the biscuit or scone type, not the sponge cake little cups that you can get at the grocery store. 

Strawberries have been around for more than 2000 years, and there are records that show that ancient Romans enjoyed them. In fact, that delicious little fruit has been around at least since Shakespeare, it was even mentioned in his play "The Merry Wives of Windsor".   But, putting strawberries and shortcake together seems to be more of a United States tradition.  Go USA!  

As with many classic dishes, when the timing is right, the dish becomes a national favorite, and this one definitely is just that!  The only thing that I did to "spice" it up a bit (get it?)  was to add a touch of cinnamon, because we all love it!

I tend to use the Bisquick recipe for the biscuits, it's quick, easy, and the family all love them.  But, if you'd rather bake your own from scratch...go for it! 

Ingredients:

Strawberries:
1 qt. (4 cups) strawberries
1/4 cup sugar
dash of cinnamon

Wash and hull strawberries, then slice into quarters or slices (your preference).  Add sugar and cinnamon; stir and cover.  Let stand while you make the biscuits.

Quick Biscuits:
2 1/3 cups Bisquick (Original)
1/2 cup milk (I use Half and Half)
3 Tbsp. sugar
3 Tbsp. butter, melted

Preheat oven to 425'F. 

In medium bowl, stir Bisquick mix, milk, 3 tablespoons sugar and the melted butter until soft dough forms.  On ungreased cookie sheet, drop dough by 6 spoonfuls.   Bake 10 to 12 minutes or until golden brown.

Split warm shortcakes; spread a little butter on the bottom half; drop a spoonful of your favorite whipped cream over the butter, then a scoop of strawberries.  Add the top half of the biscuit, and top with strawberries and more whipped cream.


Be encouraged!

Only God can give us the greatest gift of all. "For the wages of sin is death; but the gift of God is eternal life through Jesus Christ our Lord."  -Romans 6:23

Blueberry Squares

Blueberries, cinnamon, sugar...oh, yes!

If you're looking for an easy, delicious blueberry recipe...you've just found it!  I've had this one for over 40 years, and make it at least once every blueberry season.  

The recipe is hand-written from my old recipe box, and I've tried to find it on the web to see if I could update it.  But, I haven't had any success with that.  So, you might want to save this to your recipe box, if blueberries are your thing.  If they aren't, you can substitute chopped apples and keep everything else the same.   

It's also practically a one-bowl recipe and don't you just love those?

The texture is moist, soft & a little chewy, with a slight crunch from the cinnamon-sugar topping.  All together, they create a bit of magic in your mouth!   They are really that good!
 
Ingredients:
2 c. flour
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 c.  butter (1 stick)
1 c. brown sugar, packed
1 c. granulated sugar
2 eggs
2 tsp. vanilla
1 c. fresh blueberries (chopped apples work well too)

Directions:
Preheat oven to 350'F.

Sift flour, baking powder, salt and cinnamon onto waxed paper. 

Melt butter in large saucepan, over low heat.  Remove from burner.

Beat in brown sugar, granulated sugar, eggs and vanilla, until smooth consistency.

Carefully fold in blueberries, so as not to crush them.

Carefully stir in flour mixture a little at a time.  Again, trying not to crush too many blueberries.  Mix thoroughly.  The batter will be thick.

Spread into a greased (I use Pam) 9x13" pan.  (I put a little Pam on my fingers and press it into place.)

Make a mixture of cinnamon & sugar, and sprinkle over the top.  Bake 25-30 minutes or until toothpick inserted in center comes out clean.

Cool completely and cut into squares.


Be encouraged!

"Your word is a lamp to my feet and a light to my path."   -Psalm 119:105