Allergy free Pineapple Upsidedown Cake

¼ Cup unsalted butter

2/3 Cup Brown Sugar

Slices of Pineapple in juice

½ Teaspoon Zanthum gum

1 Cup raw sugar

1/3 Cup Applesauce

1 ½ Teaspoon Baking Powder

½ Teaspoon Salt

¾ Cup So Coconut milk

1 Egg

1 1/3 Cup Rice flour mix

Marchino Cherry's (opt. Only use if not allergic)

Sift Dry ingredients (except the raw sugar)

1. 1 Heat oven to 350°F. In 9-inch square pan, melt butter in oven. Sprinkle brown sugar evenly over melted butter. Arrange pineapple slices over brown sugar. Place cherry in center of each pineapple slice.

2. 2 In medium bowl, beat remaining ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour batter over pineapple and cherries.

3. 3 Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan. Serve warm. Store cake loosely covered.

Basic Buttercream Frosting

 Ingredients

• 3 cups confectioners' sugar
• 1 cup butter
• 1 teaspoon vanilla extract
• 1 to 2 tablespoons whipping cream

 

Directions

In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.

Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.

Note: If using in a piping bag, be aware that this icing melts easily and the heat from your hands can let this occur. Also, be cautious to not set desserts with this frosting outside in the heat of the sun. 

Basic Cream Cheese Frosting

This is our basic Cream Cheese Frosting recipe that we use for most recipes.

Ingredients

3/4 Cup of Butter, softened

6 oz Cream Cheese, softened

1 Tsp Vanilla extract

3 Cups Confectioners Sugar

Directions
1. In a mixing bowl whip Cream Cheese until light and fluffy.
2. Add Butter. Beat well.
3. Add Vanilla. Gradually beat in Sugar.

Use immediately or store in fridge

Pineapple Upside Down Cake

IGREDIENTS

1/4	cup butter or margarine
2/3	cup packed brown sugar
9	slices canned pineapple in juice , drained
9	maraschino cherries without stems, if desired
1 1/3	cups all purpose flour
1	cup granulated sugar
1/3	cup shortening
1 1/2	teaspoons baking powder
1/2	teaspoon salt
3/4	cup milk
1	egg

1. 1 Heat oven to 350°F. In 9-inch square pan, melt butter in oven. Sprinkle brown sugar evenly over melted butter. Arrange pineapple slices over brown sugar. Place cherry in center of each pineapple slice.

2. 2 In medium bowl, beat remaining ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour batter over pineapple and cherries.

3. 3 Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan. Serve warm. Store cake loosely covered.

Very Berry Pie

Blackberry

4 Cups blackberries

1 Cup sugar

3 tablespoons cornstarch

*****OR*******

Raspberry

6 Cups Raspberries divided

1 Cup sugar

½ Cup water

3 Tablespoons cornstarch

Filling

1 Cup light whipped topping

1 package 8 ounces fat free cream cheese softened

1 Cup powdered sugar

1 reduced fat graham cracker crust

Mash about 2 cups fruit, place in sauce pan add sugar, cornstarch, and water bring to a boil stirring constantly : cook for 2 minutes. Cool to room temperature, about 20 minutes. Meanwhile for filling beat whipped topping, powdered sugar and cream cheese in a mixing bowl. Spread into crust. Top with remaining berries. Poor cooled sauce over the top. Refrigerate until set about 3 hours. Store in the refrigerator. Makes 8 about servings. At around 350 calories per serving

** I like to reduce the amount of sugar. When reducing sugar you need to add more cornstarch for it to set up.

Oatmeal Creamcheese Butterscotch Bars

Ingredients            

• 2 sticks unsalted butter, at room temperature, cut into pea-sized pieces, plus more for pan
• 2 cups all-purpose flour
• 1 1/2 cups old fashioned rolled oats
• 3/4 cup firmly packed brown sugar
• 1 teaspoon ground cinnamon
• 1 (11-ounce) bag butterscotch chips
• 1 (8-ounce) package cream cheese, at room temperature
• 1 (14-ounce) can sweetened condensed milk
• 1 lemon, zested and juiced
• 1 teaspoon vanilla extract            

 

Directions   

Preheat the oven to 350 degrees F. Drape a 9 by 13-inch pan with overlapping pieces of aluminum foil, creating handles for easy removal. Butter the paper, and reserve

In a food processor add the flour, oats and brown sugar and pulse to combine. Add the 2 sticks of butter, the cinnamon and the butterscotch chips. Pulse, pulse, pulse until the mixture forms clumps when pressed between your fingers. Transfer the mixture to a large bowl. Press half of the mixture into the bottom of the prepared pan in an even layer, reserve the other half. Bake in the preheated oven just until slightly golden and set, about 12 to 15 minutes. Remove from the oven and cool completely.   

Beat together the cream cheese, condensed milk, lemon zest and juice and vanilla in an electric stand mixer fitted with a paddle, or with an electric hand mixer until no lumps of cream cheese remain. Spread evenly over the baked and cooled oatmeal mixture. Sprinkle the remaining half of the oatmeal mixture over the cream cheese. Bake until the top is golden, about 40 minutes.   

Cool and chill before cutting. Run a knife around the edge of the pan, and using the foil handles, transfer the bars to a cutting board. Cut into 2-inch squares with a sharp knife and serve.       

Call yourself a superstar!!!

Cook's Note: For a delicious and healthy variation of this recipe, try replacing the butterscotch chips with tasty dried cranberries.

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