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Archive for July, 2010

G-ma’s Pineapple Upside Down Cake

Posted by Hilary on July 16, 2010

This one gets hauled out around about July 11th annually for the fabulous Ms. Liva’s birthday. I grew up getting this treat only occasionally at my G-ma and Papa’s house. This post is mostly for me, so I can finally get the recipe off of post-it notes and into a more neat and readable form (eventually I hope to get G-ma’s potato salad, Dad’s cucumber salad, and Aunt Judy’s tabouleh off of paper scraps as well).

Top/ Bottom (!)

1 can of pineapple rings

4 TBSPĀ Earth Balance or butter(-y product)

1/2 cup brown sugar

Cake

1/3 cup Earth Balance or butter

2/3 cup sugar

2 eggs

2/3 cup pineapple juice

1 1/2 cup flour

3 tsp baking powder

1/4 tsp salt

1/2 tsp vanilla

Garnish: maraschino cherries

Directions

1. Preheat oven to 350 degrees.

2. Melt 4 TBSP Earth balance/ butter and mix with 1/2 cup brown sugar. Spread this evenly in the bottom of your pan (a 9″ or 10″ round pan works well). Then lay a single layer of pineapple rings (save the juice from the can) in the bottom of the pan.

3. Combine the following cake ingredients in a medium bowl: EB/ butter, sugar, eggs, pineapple juice.

4. Combine the flour, baking powder and salt in a small or medium bowl.

5. Gradually incorporate the dry ingredients from step 4 into the wet ingredients. Add vanilla.

6. Pour batter into the pan and bake for about 35 minutes.

7. Remove from oven and flip out onto plate or platter. Garnish with maraschino cherries. Serve plain, with whipped cream, or with vanilla ice cream.

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Blueberries Abound. Hence, Blueberry Cobbler

Posted by Hilary on July 6, 2010

My dad and I went blueberry picking at LeDuc’s and made off with some major blueberries.

I tried my hand at my first ever cobbler. It was a rousing success, so here are the details:

Filling

3 cups fresh blueberries

1/3 cup lemonade or orange juice

2 heaping tsp cornstarch

1/2 tsp cinnamon

Crust

2/3 cup flour

1/4 tsp baking powder

a pinch of salt

1/2 tsp cinnamon

1/2 cup butter or earth balance

1/2 cup sugar

1 egg

1/2 tsp vanilla

Directions

1. Mix the ingredients for the filling so that the blueberries are coated uniformly. Put the filling in the bottom of an 8 x 8 or slightly larger pan.

2. In a small-ish bowl combine the flour, baking powder, salt, and cinnamon. Set aside.

3. In a larger bowl cream together the sugar and earth balance/ butter. Beat in the egg and vanilla. Gradually incorporate the dry ingredients from step 2. Drop the batter onto the filling by the spoonful and then spread it evenly with a spatula.

4. Bake at 375 degrees for 35 minutes. Let cool for long enough that the filling sets up, but not so long that the cobbler gets cold. Eat!

Posted in Desserts, Family Recipes, HilHil, superfoods, Vegan-friendly | Leave a Comment »