PINEAPPLE UPSIDE-DOWN CAKE

                                     

Today’s recipe is rustic cooking at it’s best.  Which I define as home cooking that requires very little effort in terms of process –that delivers a very high content of flavor and satisfaction.  My Mother used to whip up pineapple upside down cake as I was growing up and I always thought it was wonderful!  You may make it in a cast iron skillet or a large pyrex baking dish.  Young kids always enjoy seeing the “surprise” decoration as the cake is inverted to reveal the pineapple and cherries.  I hope you enjoy making this with your family!

Ingredients:

2 T. butter

½ cup packed brown sugar

One 14 ounce can pineapple tidbits

One half of a 14 ounce can of crushed pineapple

1/3 cup maraschino cherries

1 yellow cake mix (which calls for 3 eggs, 1 and 1/3 cup water*, 1/3 cup oil)

*Use all the pineapple juice from the 2 cans of pineapple and then enough maraschino  cherry juice to make one and 1/3 cups of liquid  instead of water.

Instructions: for a 10 inch cast iron skillet

*Preheat oven to 350 degrees.

*Place butter in a 10 inch cast iron skillet  and heat in the oven just until butter is melted.  Remove skillet before butter begins to brown.

*Place brown sugar into skillet and  combine with butter, using a fork to break up any lumps in the sugar.

*Place pineapple tidbits evenly over surface of brown sugar/butter mixture.

*Sprinkle cherries evenly over pineapple tidbits.

*Place crushed pineapple over tidbits and cherries to fill in any spaces.

*Prepare cake mix according to the directions on the box using a wire whisk.  Substitute all pineapple juice and some cherry juice for the water in the recipe.

*Pour cake batter into the skillet over the fruit mixture until the skillet is just over half full.  **Use the remaining cake batter for cupcakes**

*Bake at 350 degrees for 40  minutes or until cake is done.

*Remove from oven and loosen sides of cake with a sharp knife.  Let cake cool for up to 10 minutes.

*Place a heat safe serving plate on top of the skillet and then invert the skillet to release the cake onto the plate.

Instructions:  for a 9x13 rectangular pyrex

*Follow the  previous instructions “for a 10 inch cast iron skillet”  however, you may use the entire portion of cake mix batter since the pyrex baking dish holds more.

CROCK POT-SMOTHERED PORK CHOPS

                             

Here’s a crock pot recipe for pork chops in the Southern “smothered” way!  It’s a bit savory (with the onion),  and a bit sweet because of the dried fruit and a touch of brown sugar (with a secret ingredient thrown in because I had it in my pantry)!

It’s a really easy way to have a unique supper for your family—so try it!

Ingredients:

4-5 pork chops

1 and ½ cartons of chicken stock

1/3 cup dried bing cherries

½ cup craisins (dried cranberries)

1 cup chopped fresh pears

1 medium sweet onion (sliced into rings)

Salt and pepper to taste

¼ cup brown sugar

2 T. balsamic vinegar

4-6 large pieces of candied ginger  (*SECRET INGREDIENT*)

Instructions:

*Put everything into a crock pot and set it for 4-6 hours (depending on how much time you have).

*Serve with mashed potatoes or rice.