Cherry with Mango & Pineapple "Dump" Cake topped with Pecans Ingredients: 1 Pint of Whole, Pitted Cherries (pie filling/or thickened from canning) ** 2 cups diced pineapple (I had some diced pineapple mixed with mango in the freezer so, used that) 1 cup of butter, stick (you will reserve 1/4 cup for later in baking) 1 cups pecans (crushed or whole, I serve warmed and over the cake.) 1 box of white or yellow cake mix OR make you own as I did *will add link to making from scratch below** Preheat oven to 350. Lightly grease/spray a 9x13 baking dish. Add Cherry Pie filling along with pineapple and mango chunks to the bottom of dish and mix. Next, lightly sprinkle the cake mix over the entire fruit mixture. Now slice up 3/4 cup of butter into pats and lay on top of cake mixture. Bake in over 30 mins. (melt remaining 1/4 cup of butter in micro) Remove cake and brush on remaining butter making sure to fill in any gaps that the pats of butter missed, place back in oven for final cook time between 20-30 mins (watch for browning on top) Let cool slightly and serve warm or room temperature. *you can sprinkle with pecans if preferred **NOTES for the filling: you can either buy a large can of cherry pie filling or I used my canned cherries from the Summer and thickened with a bit of Cook Type Clear Gel. Recipe for Canning Cherries here --> http://www.canningandcookingathome.com/dianes-food-blog/sweet-syrup-cherries-with-vanilla Recipe for Cake Mix from Scratch here --> http://iambaker.net/homemade-yellow-cake-mix/ Photos by: Diane Baker for Canning and Cooking at Home Pinterest: http://www.pinterest.com/pin/530510031080424877/
0 Comments
The Easiest Fruit Cobbler Ingredients: 2-3 slices white bread 1 stick butter (1/2 Cup) 1 Cup sugar 1 egg 2 Tbs Flour Pam cooking Spray 29 oz of canned fruit, drained Directions: Spray 9" baking pan with "Pam spray with flour". Place all drained fruit into bottom of baking pan, remove crust from bread and cut into 1" strips, place over the fruit as if making a pie crust. Melt butter in saucepan and add sugar and flour, blend well. Let butter/sugar/flour mixture slightly cool and gradually add in one beaten egg. Pour entire mixture over bread. Bake at 350 for 25-30mins or until crust is golden. *I used peaches, crushed pineapple and maraschino cherries in my cobbler. Recipe by: Margie S. Photo by: Diane Baker for Canning and Cooking at Home We 'cracked open' our new Big Green Egg for its Inaugural Grill run over Memorial Day Weekend!! We chose Fresh Alaskan King Salmon to Cedar-Plank Grill... Even if you don't have a Big Green Egg - the marinade in the recipe was fantastic! and will test it out in oven and on smaller charcoal grill in the future...we did add just a touch of brown sugar to the marinade and added a few fresh chunks of pineapple marinated in a bit of honey and brown sugar to the salmon on the grill. Enjoy ~ Diane Cedar-Planked Salmon with Honey Glaze Glaze Ingredients: 2 tablespoons extra-virgin olive oil ½ cup Dijon mustard ¼ cup honey 1 tablespoon balsamic vinegar 2 teaspoons grated orange zest 1 teaspoon minced fresh thyme plus extra for garnish 2 pinches of brown sugar Other: Kosher salt and freshly ground black pepper, to taste Pineapple chunks, soaked in a bit of honey and brown sugar, if preferred Salmon: 4 (7-ounce) salmon fillets, skin on Equipment: 2 cedar planks Instructions Set the EGG for direct cooking. Preheat the EGG to 400°F Place the cedar planks in a pan, cover with water, and let soak for 1 hour. Whisk the mustard, honey, balsamic vinegar, orange zest, and 1 teaspoon thyme together in a small bowl. Place the cedar planks on the grid, close the lid of the EGG, and preheat for 3 minutes. Open the lid and turn the planks over, brush them with the olive oil, and place 2 salmon fillets on each plank. Season the salmon with salt and pepper and brush generously with the honey glaze. Close the lid of the EGG. Cook the salmon for 12 to 15 minutes for medium. Remove from the heat, garnish with thyme, and serve immediately. Serves 4 Here it is - they said that it is 'a recipe that uses tender beef and sweet peppers, mingling in a sweet and sour pineapple sauce.' and they are right. I did dial back the apple cider vinegar in the recipe - I think next time I might even reduce it down to 1 Tbs. - it was just a touch overpowering and I wanted the pineapple to 'shine through' in this dish. I love using my slow cooker! Enjoy ~ Diane Slow Cooker Hawaiian Beef (a recipe that uses tender beef and sweet peppers, mingling in a sweet and sour pineapple sauce.) 1/3 cup firmly packed brown sugar 1/4 cup cider vinegar 1 (8-ounce) can pineapple chunks, drained, reserve juice 3 tablespoons soy sauce 1 teaspoon finely chopped fresh garlic 2 tablespoons Butter 1 1/2 pounds round steak, (I used flank steak) 1 large (1 cup) onion, cut into 1-inch pieces 3 tablespoons cornstarch 3 tablespoons cold water 2 large (2 cups) sweet bell pepper, cut into 1-inch pieces **Pineapple Lime Jam (recipe from my site, I added in a 1/4 Cup near the end - you do not need to unless you have some on hand) recipe below if wanted. Hot cooked rice, if desired Combine brown sugar, vinegar, reserved pineapple juice, soy sauce and garlic in bowl; stir until sugar is dissolved. Set aside. Melt 1 tablespoon butter in 12-inch skillet until sizzling; add half of steak pieces. Cook over medium-high heat, stirring occasionally, 4-5 minutes or until browned. Place steak pieces in slow cooker. Repeat with remaining butter and steak pieces. Add onion and peppers to slow cooker. Pour pineapple juice mixture over vegetables. Cover; cook on High heat setting 5 hours or until meat is tender. Dissolve cornstarch in cold water in small bowl. Stir cornstarch mixture, pineapple chunks into beef mixture (*I did add about 1/4 Cup of my Pineapple Lime Jam here too - you don't have to) Cover; continue cooking 30 minutes or until juices are thickened. Serve over hot cooked rice. **NOTE: Tougher, less expensive cuts of meat are perfect to use in the slow cooker. The slow cooking process breaks down tough connective tissue, making the meat tender. The tougher cuts are more flavorful than the more tender pieces, especially if browned first before adding to other ingredients. And the long cooking time brings out the full flavor of the less expensive cuts. (I had a rather large flank steak and cooked on High for 5 hours until it was fork tender) Recipe Adapted from: LandOLakes Photos by: Diane Baker for Canning and Cooking at Home *Ahhh...Dole Pineapple, the instant taste of the sun!! I miss the Big Island, the swaying palm trees, its wonderful ocean view against that magnificent black lava rock. I decided to invite some Island flavors back into my kitchen. I'm quickly realizing now that this is one of the most versatile jams I make. I've used this jam in my pineapple & pork stir fry, mixed into my morning Yogurt Fruit Smoothies and as a part of my Pineapple Honey Mustard and Sauce . I know I will be swirling this into some homemade vanilla bean and pineapple ice cream very soon!! Yum!
Mahalo! ~ Diane Pineapple Lime Jam *with toasted coconut & coconut rum optional Ingredients: 16-20 ounce bag frozen Dole Pineapple Chunks 3 Limes (3 Tbs lime juice; plus zest of 3 limes) 3 1/4 cups Granulated Sugar, divided 1 box Sure Jell Premium (low-sugar) Pectin, pink box 3-4 Tablespoons Coconut Rum, optional 2-3 Tablespoons Toasted Flake Coconut, **optional Instructions:
Yield: 4-5 half pint jars *recipe note - this does set up more as it cools and I rotate the jars a few times as it cooled too to distribute everything. This jam also sets up more as it sits in your fridge after opening. **you can toast some fresh flake coconut and add to jam for an added extra layer of flavor. |