Pages

Search This Blog

Saturday, May 24, 2014

Sweets for the sweet (with pics!!)

My friend posted this recipe on Facebook, and it was one of those "must makes"! NOW.
 I made it this morning around 8/9am, & the longer it sat, somehow, it tasted better!
 This recipe is compliments of Best Yummy Recipes
   http://www.bestyummyrecipes.com/banana-coconut-upside-down-cake/
For the brown sugar combo, you don't need to caramelize it. All you need to do is have your burner on low, to dissolve the sugar, then pour over w/o forgetting your coconut.....

Banana Coconut Upside Down Cake

Ingredients

  • 1 BettyCrocker yellow cake mix
  • 3 whole eggs
  • 1/4 cup oil
  • 1/2 cup sour cream
  • 1/2 cup water
  • 6 bananas sliced 1/4 inch thick
  • 1 1/2 cups shredded coconut
  • 1 cup packed brown sugar
  • 1/2 cup butter, divided
  • 2 Tablespoons lemon juice

Directions

  1. Preheat oven to 350 degrees and spray 2 (8 inch) round cake pans with cooking spray.
  2. With an electric mixer, beat cake mix, eggs, oil, water, and sour cream on low until combined. Beat on high for 2 minutes.
  3. Place banana slices evenly on the bottom of the two cake pans.
  4. In a small saucepan melt butter. Add brown sugar and lemon juice and heat until dissolved. Pour half of the brown sugar mixture into each of the 2 round cake pans over the bananas. Sprinkle coconut over brown sugar sauce.
  5. Pour cake batter on top of the coconut into the two pans, dividing equally.
  6. Bake 35-40 minutes or until toothpick in the center comes out clean. Remove from oven and let sit for 5 minutes. Invert onto serving dishes. Slice to serve.




Monday, April 21, 2014

Back in action!

I know, I've been mia lately.....life got the best of me in more ways then one.....
   However, garden season is starting, & I'm getting into the swing of canning season as well. I've made a batch of apple jelly already....of course, used a no-pectin recipe, shouldn't have but did....had to recook it by adding pectin, it finally set beautifully!
  I also pressure canned some potatoes for the first time! I did one batch of 4 quarts of sliced potatoes, and the 2nd batch was 10 pints, 6 sliced, 4 diced......5 out of 10 lost water, but that's because I goofed, & pulled the weight off too early! No-no......but, since they sealed are still good, it just means they'll be used first so they don't brown quicker! I've got some nice mentors online that have been walking me threw :) My next step will be making an actual meal to can, for later use! (Or to be added to one of my summer menus)!
   

Here are my potatoes! I haven't taken a shot yet of my apple jelly....but there's more to come! I follow Ball's  & the NCHFP recipes, or if I find or receive one from a friend, I make sure their directions co-inside with /NCHFPBall's on the ingredients before I attempt it.