The Adventures of Kitchen Girl

Cast Iron Skillet Pineapple Upside Down Cake Ingredients: Pineapple layer- 1/2 cup butter 1 cup packed dark brown sugar 1 (20 ounce) can sliced pineapple 7 maraschino cherries Cake layer- 4 eggs 1 cup sifted cake flour 1 teaspoon baking powder 1/4 teaspoon salt 1 cup white sugar 1 tablespoon butter, melted 1 teaspoon pure vanilla extract Zest from 1 lemon Method: 1. Preheat oven to 325* F 2. Zest 1 lemon. Set aside. 3. In a 10 inch cast iron skillet, melt 1/2 cup butter on the stove. Remove from heat, and whisk brown sugar into the melted butter. Make sure the butter/sugar mixture is spread around the skillet evenly. Arrange pineapple slices to cover bottom of skillet. Place a cherry inside each pineapple ring. Set aside. 4. Sift flour, baking powder, and salt together. 5. Separate the eggs into two bowls. In a large bowl, beat egg whites just until soft peaks form. Add granulated sugar gradually, beating well after each addition. Beat until stiff peaks f...

Ingredients: 4 very ripe bananas, mashed 1/2 cup creamy peanut butter 3/4 cup sugar 1 egg, beaten 1 teaspoon vanilla 1 teaspoon cinnamon 1 teaspoon baking soda Pinch of salt 1 1/2 cups of all-purpose flour Method: Preheat the oven to 350°F. Mash bananas in a large mixing bowl with a fork until fairly smooth. Add in the peanut butter, sugar, egg, and vanilla and combine well. Add in the cinnamon, baking soda and salt and mix again. Lastly add the flour, mix well. Pour the mixture into a buttered 4x8 inch loaf pan. Bake for about 1 hour. When a toothpick inserted into the center of the bread comes out clean, the bread is done. Cool on a rack. Remove from pan and serve! Makes one loaf. Kitchen Notes: If you don't like peanut butter, you can make this into a more traditional banana bread by substituting 1/3 cup melted butter, margarine or applesauce (keeps the bread moist without the added fat) for the PB. Variations my family likes: 1/2 cup of shredded coconut. 3/...

*Notes* My Grandmother *always* added in very finely chopped celery to this relish. I still sometimes do as well, but my kids really prefer it without... so when they will be eating it, I leave it out. The celery sounds like a very odd addition, I know... but it adds a very nice crunch to the relish and the celery flavor isn't even noticed. *Ingredients* 1 Large box (6 oz) Orange Jello 1 Large can (20 oz) crushed pineapple in juice 1 Large can (16oz) whole berry Cranberry Sauce 2 stalks celery diced VERY small (optional) 2 cups boiling water *Method* 1: Mix cranberry sauce, crushed pineapple (including the juice) and celery (if using) in a heat proof bowl. Set aside. 2: In a separate heat proof bowl, mix Jello powder and 2 cups boiling water and stir to dissolve. 3: Add Jello mixture to cranberry/pineapple/celery mixture and stir well. Cover and refrigerate overnight. 4: When you are ready to serve, stir Jello mixture well to create a saucy consistency.