I'll share my recipe, if you'll share yours, May 17, 2011

14 years ago

Upside Down Pineapple Applesauce Cake Revamped

PER SERVING (1/8th of cake, 1 slice): 190 calories, 3.5g fat, 298mg sodium, 39g carbs, 0.5g fiber, 26.5g sugars, 1.5g protein

A slice of the original recipe has 380 calories and 16g fat! I cut the calories in half by using no-sugar-added applesauce & pineapple rings packed in juice instead of syrup!

Topping

1 tbsp. light whipped butter or light buttery spread

1/4 cup brown sugar (not packed)

7 pineapple rings packed in juice, drained

7 maraschino cherries

Cake

Half of an 18.25-oz. box (about 1 1/2 cups) moist-style yellow cake mix

1 1/2 tsp. baking powder

1/2 cup club soda

1/4 cup no-sugar-added applesauce

1. Preheat oven to 350 degrees. Spray a round cake pan with nonstick spray and set aside.

2. Place butter in a small microwave-safe bowl and microwave for about 15 seconds, just until melted. Add brown sugar and mix well. Spread mixture evenly along the bottom of the cake pan. Set aside.

3. Blot pineapple rings and cherries with paper towels to remove any excess moisture. Lay pineapple rings in an even layer in the cake pan, and place one cherry in the center of each pineapple ring. Set aside.

4. To make the batter, combine cake mix with baking powder in a large bowl. Mix well. Add club soda and applesauce, and stir until smooth.

5. Evenly pour batter into the cake pan over the fruit layer. Bake in the oven until a toothpick inserted into the center comes out clean, 30 - 35 minutes.

6. Allow cake to cool completely. Firmly and securely place a plate over the pan, and carefully flip so the plate is on the bottom. Gently lift pan to release the cake.

7. Cut into 8 slices and dig in!

MAKES 8 SERVINGS

Sort by:Oldest

Comments (4)

patti43
14 years ago
When I saw this on Foodgawker I knew I would have to make it soon.

COCONUT STRAWBERRY CRÃ¯Â¿Â½ME (Foodgawker)

1 can (400 ml) coconut milk
2 cups (500 ml) milk
1 / 4 cup (40 g) shredded coconut
5 tablespoons (60 grams) sugar
1 tablespoon (15 ml) agar
1 / 4 cup (60 ml) grenadine syrup

1 lb (500 g) strawberries
Grenadine syrup (for berries)

In a saucepan, combine coconut milk, milk, coconut, sugar and agar agar. Bring to boil, whisk. Boil for 1 minute. Off the heat, add the grenadine syrup and mix. Pour into 6 glasses and refrigerate at least 4 hours.

Wash and hull strawberries. Cut into pieces and set aside in a bowl. Drizzle with grenadine to taste and refrigerate. Just before serving, spread the topping on strawberry creams taken and enjoy. Serves 6..
0
Marilyn Sue
14 years ago
Sweet Potato Dessert Squares

* Servings: squares
* Serving Size: 8 to 10
* Nutrition: See Below
* Prep Time: 15 Minutes
* Cook Time: 40 Minutes

Ingredients

* 2 cups quick-cooking oats
* 1 1/2 cups All Purpose Flour
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 1 cup butter, softened
* 1 cup firmly packed light brown sugar
* 1 teaspoon vanilla extract
* 1 pound sweet potatoes, cooked, peeled and mashed or 1 (16 oz.) can, drained and mashed (about 2 cups)
* 1 (14 oz.) can Eagle Brand Sweetened Condensed Milk
* 2 eggs, beaten
* 1 1/2 teaspoons ground allspice or pumpkin pie spice
* 1 teaspoon grated orange rind
* 1/2 cup chopped walnuts or pecans
* Vanilla ice cream
* Caramel Sundae Syrup Ice Cream Topping

Instructions

* HEAT oven to 350 F. Combine oats, flour, baking soda and salt in small bowl; set aside.
* BEAT butter, sugar and vanilla until fluffy in large bowl. Add dry ingredients, combining until mixture resembles coarse crumbs. Reserve 1 cup crumb mixture; press remaining mixture firmly into bottom of ungreased 13 x 9-inch baking dish.
* BAKE 10 minutes. Combine remaining ingredients except nuts in medium bowl; mix well. Pour over partially baked crust. Combine nuts with reserved crumb mixture; crumble evenly over top.
* BAKE an additional 25 to 30 minutes or until golden brown. Cool. Serve warm with vanilla ice cream. Drizzle with caramel topping if desired.

Sue
0
Related Discussions
I'll share my recipe, if you'll share yours, May 11, 2011
Q
Comments (5)
Celebrate spring with this light and nutrient-rich meal. It scores big on flavour, simplicity and speed. For ease, pick up a rotisserie chicken from the grocery store. Roasted Vegetables and Chicken Penne (Foodland Ontario) 500 g (1 lb) asparagus, trimmed 2 sweet greenhouse peppers, seeded 30 ml (2 tbsp) olive oil, divided 1 ml (1/4 tsp) each salt and pepper 375 ml (1 1/2 cups) greenhouse grape tomatoes 375 g (12 oz) penne or other short pasta (about 1 l/4 cups) 500 ml (2 cups) cooked chicken 30 ml (2 tbsp) red wine vinegar 2 cloves garlic, minced 125 ml (1/2 cup) crumbled aged white cheddar cheese 50 ml (1/4 cup) slivered fresh basil 2 green onions, thinly sliced 1. Slice asparagus diagonally into quarters and chop peppers into bite-size pieces; place in a medium bowl. Add 15 ml (1 tbsp) of the oil, salt and pepper and toss. Spread on a rimmed baking sheet. Roast in a 220 C (425 F) oven for 7 minutes. Add tomatoes and shake baking sheet; roast for 8 minutes or until asparagus is tender-crisp. 2. Meanwhile, in a large pot of boiling lightly salted water, cook penne according to package directions until tender. Drain pasta, reserving 250 ml (1 cup) of the cooking water. 3. Return pot to medium heat. Add cooked pasta, remaining oil, roasted vegetables, chicken, vinegar and garlic; toss to combine, adding enough of the pasta water to moisten to desired consistency. Cook, stirring, for 2 minutes or until chicken is heated through. Remove from heat. Stir in cheese, basil and green onions. Makes 4 servings. Nutritional information per serving: 612 calories; 77 g carbohydrate; 39 g protein; 16 g fat; 6 g fibre. Note: For a nutritional boost, try whole-grain pasta, or read the label and select pasta that has been enriched with B-vitamins and iron.
...See More
I'll share my recipe, if you'll share yours, May 25, 2011
Q
Comments (3)
Balsamic Pork Tenderloin (recipe.com) 1 pork tenderloin, about 1 lb 1/4 cup balsamic vinegar 2 tablespoons olive oil 1 tablespoon snipped fresh rosemary 2 cloves garlic, minced 3/4 teaspoon ground black pepper 1/8 teaspoon salt Balsamic Glaze 1. Place tenderloin in large resealable plastic bag set in a shallow dish. In a small bowl, combine balsamic vinegar, oil, rosemary, garlic, pepper, and salt. Pour over tenderloin. Seal bag; turn to coat tenderloin. Marinate in the refrigerator for 1 hour. 2. Remove from marinade, discarding marinade. Prepare grill for indirect grilling. Test for medium heat above drip pan. Place tenderloin on grill rack over drip pan. Cover and grill about 40 minutes or until an instant-read thermometer inserted into the center of the tenderloin registers 155 degrees F. 3. Brush tenderloin on all sides with Balsamic Glaze. Grill for 1 minute more. Remove from grill. Cover with foil and let stand for 15 minutes (the meat's temperature will rise 5 degrees F during standing time). Slice to serve. Makes 6 servings. Balsamic Glaze In a small saucepan, bring 1/2 cup balsamic vinegar to boiling. Reduce heat; boil gently for 5 minutes. Makes about 1/4 cup.
...See More
4I'll share my recipe, if you'll share yours, May 23, 2011
Q
Comments (4)
It's picnic time! What's better than pimento cheese! Homemade pimento cheese 1 lb sharp cheddar cheese 1 4 oz jar pimentos 1 small can evaporated milk 1 cup Hellman's mayonnaise ( if you like it thinner, add 1/3 cup more) I like it thin. Grate cheese and pimento in processor. Combine with remaining ingredients. Leave in mixing bowl, refrigerte for several hours or overnite.to thicken. Makes almost a quart. Would make a quart if I didn't have to sample, before jarring.
...See More
I'll share my recipe, if you'll share yours, September 17, 2011
Q
Comments (1)
Twinkies Dessert 1 box Hostess Twinkies, cut in half lengthwise Lay cream side up in 9 x 13 (about) cake pan. slice 5 bananas over the Twinkies. Pour 1 (20 ounce) can of crushed pineapple and juice over bananas and cover with 13 ounces Cool Whip. Refrigerate until ready to serve. Sue
...See More
Jasdip
14 years ago
Lemon Chicken Breasts with Capers (Fine Cooking)

4 boneless, skinless chicken breasts (6 oz. each)
1/2 cup freshly grated Parmigiano-Reggiano
1/4 cup fine, dry breadcrumbs
4 Tbs. capers, rinsed, drained, patted dry, and chopped
1 lemon, zest finely grated, and juiced
2 Tbs. chopped fresh flat-leaf parsley
Kosher salt and freshly ground
black pepper
3 Tbs. unsalted butter
1 Tbs. olive oil
2 medium cloves garlic, thinly sliced
1/2 cup lower-salt chicken broth

Position a rack in the center of the oven and heat the oven to 425F.

Make a lengthwise horizontal slice almost all the way through each chicken breast and butterfly each breast. Flatten the chicken with a meat mallet until it is 1/4 inch thick.

Put the Parmigiano, breadcrumbs, 3 Tbs. capers, lemon zest, and 1 Tbs. parsley in a mini chopper or food processor and pulse a few times to combine. Sprinkle the mixture on top of the chicken breasts. Fold each breast closed and secure with toothpicks. Sprinkle the breasts with 3/4 tsp. salt and 1/2 tsp. pepper.

Heat 1 Tbs. butter and the oil in a large (12-inch), heavy-duty, oven-proof skillet over medium-high heat until the butter melts and starts to foam, about 2 minutes. Add the chicken and cook, without touching, until it browns and easily releases from the pan, about 2 minutes. Turn the chicken and cook the other side until browned, about 2 more minutes.

Add the garlic and the remaining 1 Tbs. capers to the skillet, transfer the pan to the oven, and roast uncovered until the chicken cooks through (an instant-read thermometer inserted into the thickest part should register 165F), about 8 minutes. Transfer the chicken to a serving platter and tent with foil.

Set the skillet over medium-high heat; add the chicken broth, and cook, scraping the bottom of the pan with a wooden spoon to loosen any browned bits, until it reduces by about half, about 2 minutes. Remove from the heat and whisk in 2 Tbs. of the lemon juice and the remaining 2 Tbs. butter. Taste and add more lemon juice, salt, and pepper if needed. Serve the chicken drizzled with the butter sauce and sprinkled with the remaining 1 Tbs. parsley.
0
glenda_al
14 years ago
When I get desperate, this always hits the spot.

Ketchup and mayo sandwich

Spread as much of both on bread slices, that you desire, and eat away!
0

I'll share my recipe, if you'll share yours, May 17, 2011

Comments (4)

patti43

Marilyn Sue

Related Discussions

Jasdip

glenda_al

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US