Monday, September 29, 2014

Pineapple Upside Down Cornbread

We have nut allergies in the house but this recipe is made perfect by using nuts. I try to leave them off half but the nut half is stellar.  Pretty simple to make.
 
Pineapple Upside-Down Cornmeal Cake
Recipe courtesy of Alton Brown

Yield:
1 (10-inch) cake

Ingredients

3/4 cup whole milk
1 cup coarse-ground cornmeal
4 ounces unsalted butter (8 tablespoons)
1 cup packed dark brown sugar
6 slices canned pineapple, in heavy syrup, reserve syrup
6 maraschino cherries
1/3 cup chopped pecans, toasted
3 tablespoons canned pineapple syrup
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3 whole eggs
3/4 cup granulated sugar
1/2 cup canola oil

Directions

Preheat oven to 350 degrees F.

In a microwave-safe dish, bring the milk to a boil. Remove the milk from the microwave and add the cornmeal. Stir and let soak at room temperature for 30 minutes. Set aside.

Melt the butter in a 10-inch cast iron skillet over medium heat. Once the butter has melted, add the brown sugar and stir until the sugar dissolves, about 2 minutes. Remove the skillet from the heat and carefully place 1 slice of pineapple in the center of the pan. Place the other 5 slices around the center slice in a circle. Place the cherries in the centers of the pineapple slices and sprinkle the nuts evenly over the fruit. Drizzle the reserved pineapple syrup over top.

Sift the flour, baking powder, and salt into a medium mixing bowl and whisk to combine.

In a separate mixing bowl, whisk the eggs. Add the sugar to the eggs and whisk to combine. Add the canola oil and whisk. Add the cornmeal and milk mixture to the egg mixture and whisk to combine. Add this to the flour and stir just until combined. Pour the batter over the fruit in the skillet and bake for 35 to 45 minutes, or until a cake tester comes out clean. Remove from oven and let cool for 30 minutes in the skillet. Set a platter on top of the skillet and carefully invert the cake.

Recipe courtesy Alton Brown from Food Network Favorites: Recipes from Our All-Star Chefs, Meredith Books, 2005

Thursday, September 18, 2014

Bran Dinner Rolls

MMMM fresh rolls. I love them. There is something amazing about the smell coming from the kitchen when rolls are baking. I think it is the roll that makes Thanksgiving and Christmas dinner special. These bran rolls are so tender and tasty. I have had the recipe in my 3 X 5 box for so long and have no idea the original source. I have been making them for years. Red Barn jam is my favorite! Yum. Not that these rolls need anything else because they are divine on their very own.

Bran Dinner Rolls

1 Tb yeast
1/2 cup warm water
1/2 cup boiling water
1/2 cup shortening
1/3 cup sugar
1/2 cup wheat bran (oat bran is great also)
3/4 tea salt
1 egg
3-4  cups flour

Mix warm water and yeast and let soften for 5 minutes. Mix boiling water and shortening in the mixer. Add sugar, bran, and salt and let cool a bit. Add 1 egg and yeast mixture with 2 cups flour. Add rest of flour while mixer is on 1/2 cup at a time. When it is a soft but not sticky dough, knead on floured surface (I mix in my mixer for 5 minutes). Place in greased bowl and let raise covered 1 1/2 hours. Divide into 24 small rolls or 12 large rolls. Let rest 10 minutes. Shape as desired and bake 375 degrees for 15 minutes.