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Friday, March 28, 2014

Banana and Pineapple Upside Down Cake with a touch of Rum

I had some banana's I need to use and wanted to make something other than the usual banana bread, so this is it.  This was really good but the banana's seemed to overpower the flavor of the cake.  But it was good enough I would make it again.

I adapted this from here
2 cups all-purpose flour
1 3/4 tsp baking powder
1/2 tsp ground cinnamon
1/2 tsp fine-grain sea salt
 1 stick unsalted butter, room temperature 
1/2 white granulated sugar
2 large eggs
1 tso pure vanilla extract 
3/4 cups milk (I used a bit over 1/3 cup half n half and water)

Banana Topping: 
4 TBL unsalted butter
1/2 cup light brown sugar
1/4 tsp fine-grain sea salt
3 TBL rum, whiskey or bourbon
2-3 medium-sized bananas, sliced lengthwise 

 Preheat the oven to 350 degrees F. 
 In a small to medium bowl, mix together the flour, baking powder, cinnamon and salt. Next, in a medium bowl, cream together the butter and sugar until light and fluffy. Add the eggs and vanilla; and then mix until the mixture is smooth. 
 To the butter and sugar mixture, mix in half of the flour mixture and the milk. Then, mix in the remaining flour mixture, being sure not to over mix. 
 In a 12-inch cast iron skillet , melt the butter over medium heat. Mix in the brown sugar and salt and stir until the sugar begins to bubble, about 1 minute. Carefully add the bourbon (the mixture will sizzle!) and mix one more time. Turn off the heat and let stand for a few minutes to cool slightly. Next, arrange the bananas to your liking. 
 Pour the batter over the bananas, and spread the batter gently so it's nice and even. Transfer the cast iron skillet to the oven and bake for 35-45 minutes or until a skewer comes out clean. 

Remove the cake from the oven and allow to cool for 5-10 minutes. To invert the cake, place a (large enough) plate on top of the cast iron skillet and turn both of them over; lift up the cast iron skillet and voila! Your cake! 
Thanks for stopping by, have a great day and Always Remember to Find the Time to Do ALL the things You Love.

Friday, March 21, 2014

Cream of Asparagus Soup

Yet another comfort dish for these cold winter days in Kansas.  Our local grocery store had asparagus on sale so of course I bought some.  Micheal Simon from Iron Chef and the Chew recommends that you save all your stems and such for making soups and stocks.  Well when I made the pork chop I also had asparagus and took the bottoms that I snapped off and made this wonderful soup.  Great for a cold day.  It's super easy and quick to make and I'm sure you'll have all the ingredients in your pantry.  So the next time you have asparagus, broccoli or other veggies remember not to toss the parts you cut off.  If you don't make something right away put them in freezer bags for future use.

bottom from aparagus
1 onion, diced
1 clove garlic minced
1 carrot sliced or diced
1-2 stalks celery, tops and all
2-3 TBL flour
1/4 - 1/3 cp white wine
1/4 cup sour cream
salt and pepper
2 TBL parsley
1/2 tsp rosemary
1/2 cup water (may need more)
1 packet chicken stock
1/2 - 3/4  half n half
1-2 TBL butter
1-2 TBL bacon fat

In a sauce pan  heat and then add the bacon fat and butter, when melted added 1/2 the onion, saute until clear add a pinch of salt, add the garlic cook about 30 seconds or so.  Add the flour and stir til you have a sand color, add the wine and cook for a minute or two.  Add 1/2 cut of water and  the asparagus, 1/2 the carrot and 1/2 the celery, cook for about 3-5 minutes.  With an emulsion blender cream the ingredients in the pot.  When smooth add the rest of carrots, onion, and celery.  Add the chicken stock more water and cook for 5 minutes.  Add the half n half and sour cream  and simmer for approximately 15-20 minutes.  Add parsley, rosemary and salt and pepper to taste.  Enjoy
Thanks for taking time to stop by and Always Remember to Find the Time to DO all the Things You L♥ve.

Friday, March 14, 2014

Happy Birthday Jake

Today is my youngest grandson's birthday.  He is 12 today, wow how the years
fly by.
He loves to fish with his grandpa Jerry and also hunt, rodeo and just be a boy.
Here's a few pictures of him.  Wish I were there to celebrate with you.
Love you very much.
  The second one he is with his sister Lyndsey.  Love them both so much and wish I were closer.

Friday, March 7, 2014

Strawberry Banana Muffins

It's been soooooooooooo cold here in Kansas and I am so ready for Spring.  A couple of weeks ago I got very ambitious and decided to clean out the top freezer on my fridge.  A big job for sure.  A couple of days before that I cleaned out my kitchen towel drawer and got rid of all the old and and found that I had many new towels, and I might add the drawer looks pretty good now as so does the freezer.  I actually know what I have in there now, and I can see it all.  whoop!  Back the muffins.  I found some strawberry puree in there so decided to make muffins and I also had 1 banana left.  Of course banana's and strawberry go together.  Hope you try these they really are very good.

1 banana sliced thin
1/2 -3/4 cp strawberry puree
1/2 tsp salt
1 tsp baking soda
1 stick unsalted butter  melted
2 eggs
1 tsp vanilla
3/4 cp brown sugar
1/3 cup finely chopped almonds *optional*
white sugar for top

Preheat oven to 350°, line large muffin tin or spray with nonstick spray.  You can also make this in a loaf pan.
In a large microwave safe bowl melt the butter, add the sugar, eggs and vanilla, stir well. Add the strawberry puree and sliced bananas.   In another bowl combine the dry ingredients.  Add the dry ingredients to the wet mixture and stir but do not over mix.  Fill the muffin tins 3/4 full, top with finely chopped almonds and sprinkle with sugar.  Bake at 350° for 25-30 minutes until a toothpick inserted comes out clean.  Enjoy.....these would be really good at breakfast time too.

Thanks for stopping by, have a wonderful day and Always Remember to Find the Time to Do all the Things You L♥ve.
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