Pineapple Upside-Down Cake

This is a fantastic cake, and one of my Dad's favorites, unfortunately it is one of my favorites too, so I don't cook it very often because I eat too much when I do.
There are a lot of boxed mixes with directions for a pineapple upside-dawn cake on the package and they are OK, but this cake is made from scratch and believe me, the flavor and consistancy is much better than a boxed mix.

1/2 cup butter
1 cup packed brown sugar
1 can (20 oz) sliced pineapple
1/2 cup chopped pecans
3 eggs, separated
1 cup sugar
1 tsp vanilla extract
1 cup all-purpose flour
t tsp baking powder
1/4 tsp salt

1) Melt butter in cake pan. Add brown sugar; mix well until sugar is melted. Drain pineapples reserving 1/3 cup juice.

2) Arrange pineapples on top of the brown sugar in a single layer (I cut two of the rings in half and went down the center of the cake because I wanted to get a piece of pineapple with every bite. Pineapple tidbits could also be used instead of rings for an all over pineapple effect). Sprinkle the chopped pecans over the pineapple and set aside.

3) In a large mixing bowl, beat egg yolks until thick and lemon-colored. Gradually add sugar, beating well. Blend in vanilla and reserved pineapple juice.

4) Combine the flour, baking powder and salt; add to batter, beating well. In a small glass, or stainless steal mixing bowl, beat egg whites on high speed until stiff peaks form; fold into batter. Spoon into the cake pan over the pineapples and nuts.

5) Bake at 375 degrees for 30-35 minutes or until a toothpick inserted near the center comes out clean. Let stand for 10 minutes on a cooling rack before inverting onto serving plate (I covered a cookie sheet with aluminum foil to use as my serving plate).

BBQ Spare Ribs

This recipe was given to me by my Mother-in-Law. It is the best BBQ ribs ever. Both my Dad and Brother said it is the best they ever ate.

First, cut the ribs in serving size portions. Place the ribs in a large stew pot, cover with water, and add 2 cloves of garlic (roughly chopped) and about 3/4" piece of fresh ginger root that has been peeled and sliced thin. Bring it to a boil, reduce heat and let simmer for 45 minutes.
In a small bowl put:
1/2 Cup soy sauce
1/2 cup ketchup
1/4 cup oyster sauce
1/4 cup honey
6 TBS brown sugar
After the ribs have boiled, take it off the heat and let stand for a while to cool down. Then put the ribs in a large zip lock bag. Pour sauce over the ribs. Squeeze out as much air as you can, zip the bag, and manipulate the bag so sauce covers all the ribs well. Place bag in the refrigerator. Its best to marinate for at least 8 hours, or over night. Take the bag out of the refrigerator about 1-1 1/2 hours before time to grill to allow the ribs to come to room temperature.
Remove the ribs from the bag and place them on a hot grill. Pour the sauce from the bag in a small bowl, and with a pastry brush, baste the ribs with sauce every time you turn them. I usually let them set for about 3 minutes, turn, baste for at least 8 turns. This cooks the BBQ sauce into the meat and allows the sauce to become thick on the outside. Don't baste on the last turn. Since the meat was fully cooked ahead of time, you don't have to worry about whether or not the ribs are done. They just need to be heated thru, and the sauce a beautiful thick grilled coating on the outside.
The same thing can be done in the oven. Use a broiler pan and the rack in the middle of the oven. Broil 3 minutes, turn, baste, for at least 8 turns or until the color you want is achieved.

COCONUT CREAM MERINGUE PIE

I made a graham cracker pie crust with:
1 1/4 cups graham cracker crumbs
3 tablespoons sugar
1/3 cup butter, melted
Combine crumbs and sugar in medium-sized bowl. Stir in melted butter until thoroughly blended. Pack mixture firmly into a 9-inch pie pan and press firmly to bottom and sides bringing crumbs evenly up to the rim. Bake in 350 degree oven for 8 minutes, cool, fill.

For the pie:
2/3 cup sugar
1/4 cup cornstarch
1/4 tsp salt
2 cups milk
3 egg yolks, lightly beaten
1 cup flaked coconut, finely chopped
2 TBS butter
1/2 tsp vanilla extract
1) In a small saucepan, combine the sugar, cornstarch and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from heat.
2) Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from heat. Gently stir in chopped coconut, butter and vanilla until butter is melted. Pour hot filling into crust.

For meringue:
3 egg whites
1/4 tsp cream of tartar
6 TBS sugar
1/2 cup flaked coconut
beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in the sugar, 1 TBS at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust.
Sprinkle with coconut. Bake at 350 degrees for 12-15 minutes or until meringue is golden.
Cool on a wire rack for 1 hour. Refrigerate at least 3 hours before serving. Refrigerate leftovers.
I hope you like this pie, it is delicious.

Jalapeno Pepper Poppers

This is a great appetizer, or can be used as a side dish for the up coming Sinco De Mayo celebration. I usually have to double the recipe because My family loves them.

1 (8 oz) package cream cheese, softened
1 cup shredded sharp cheddar cheese
1 cup shredded Monterrey Jack cheese
6 strips of bacon, cooked and crumbled
1/4 tsp salt
1/4 tsp garlic powder
1/4 tsp chili powder 1/4 tsp coriander
1 pound fresh jalapenos, halved length wise and seeded
1/2 cup dry bread crumbs

1) In a large mixing bowl, combine the cheeses, bacon and seasonings; mix well. Spoon about 2 tablespoonfuls into each pepper half. Roll in bread crumbs.

2) Place in a greased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 300 degrees for 20 minutes for a spicy flavor, 30 minutes for medium and 40 minutes for mild.

I serve them with ranch dip. They are great, you have to try them.

If you don't like things too spicy, use a spoon to scrape out the whitish membrane when you are taking the seeds out, and run them under cold water. You will get all of the flavor, and none of the heat.

Mexican Cornbread

I call this Mexican corn bread, even though many people have told me that it is not true Mexican food. I grew up in southwest Oklahoma and that Tex-Mex flavor is what I like. The recipe is very simple,

1 box of corn muffin mix
1/2 cup chopped onions
2 medium jalapeno peppers, seeded and chopped
1/3 cup vegetable oil
1 can cream style corn
2 eggs, beaten
1 cup shredded cheddar cheese
1 tsp chili powder
1/2 tsp coriander
Mix all the ingredients together in a large bowl. Pour into a greased 8 x 8 x 2 inch pan. Bake in a hot oven 400 degrees for about 50 minutes, or until golden brown (you might want to start checking after 35 minutes.

The only tip I wanted to mention is when you are preparing the Jalapeno peppers, run them under cold water the whole time you are taking the seeds out, scrape them out with a spoon and get out as much of the whitish colored membrane as you can. The heat of a jalapeno is in the seeds and membrane. If you pull it all out, what you have left is all the flavor, and none of the heat. Plus, if you de-seed under cold water you won't get that residue on your hands that make them burn.

This cornbread taste great and goes with beans, soups, chili's, or any dish you would serve cornbread with.