brown sugar

Looking for an easy, fresh and fruity cake to make?  Look no further!  Great citrus flavor and simple ingredients make this an ideal cake to make for a party…they’ll think you spent hours slaving over it!!!

 

Ingredients:

a box of yellow cake mix (and the ingredients needed to make that cake)

1/4 cup butter

1 cup brown sugar

1 – 20 oz can of pineapple rings – drained

1 jar of maraschino cherries – drained

 

First, preheat the oven to 350 degrees.  Next, spray a 9×11 baking pan with cooking spray. Layer the bottom of the pan with slices of butter.  Coat with brown sugar.  Place in oven just long enough for the butter to melt and be able to mix with the sugar.  Remove from oven.

After the butter and brown sugar has been mix to create a thick bottom glaze, arrange the pineapple rings in a single layer along the bottom.  Place a cherry in the middle of each pineapple.

Prepare the yellow cake mix according to the instructions on the box.

Pour the cake batter over top of the pineapples and cherries.

Bake in the oven for around 45 minutes, or until cake is cooked through and a toothpick comes out clean.  Remove from oven and immediately flip the cake upside down onto your serving dish (this prevents the cake from sticking to the pan as it cools).   Allow the cake to cool on the serving dish.  Each pineapple slice is one serving of cake, so this cake serves 12!

Any leftover servings can be easily wrapped and frozen for a homemade treat another day!

 

Pineapple Upside Down Cake
Author:
Recipe type: Dessert
Serves: 12
Prep time: 
Cook time: 
Total time: 
Ingredients
  • a box of yellow cake mix (and the ingredients needed to make that cake)
  • ¼ cup butter
  • 1 cup brown sugar
  • 1 - 20 oz can of pineapple rings - drained
  • 1 jar of maraschino cherries - drained
Instructions
  1. First, preheat the oven to 350 degrees. Next, spray a 9x11 baking pan with cooking spray. Layer the bottom of the pan with slices of the butter. Coat with brown sugar. Place in oven just long enough for the butter to melt and be able to mix with the sugar. Remove from oven.
  2. After the butter and brown sugar has been mix to create a thick bottom glaze, arrange the pineapple rings in a single layer along the bottom. Place a cherry in the middle of each pineapple.
  3. Prepare the yellow cake mix according to the instructions on the box.
  4. Pour the cake batter over top of the pineapples and cherries.
  5. Bake in the oven for around 45 minutes, or until cake is cooked through and a toothpick comes out clean. Remove from oven and immediately flip the cake upside down onto your serving dish (this prevents the cake from sticking to the pan as it cools). Allow the cake to cool on the serving dish. Each pineapple slice is one serving of cake, so this cake serves 12!
  6. Any leftover servings can be easily wrapped and frozen for a homemade treat another day!

 

 

 

 

 

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Gingerbread

by Heather

in Dessert

This is a great spicy cake that goes wonderfully with a cup of coffee or hot tea!  Add a little caramel sauce to bring out the flavor!

 

Ingredients:

1/2 cup sugar

1/2 cup brown sugar

1/2 cup butter

1 egg

1/2 cup honey

2 1/2 cups flour

1 1/2 tsp baking soda

2 tsp cinnamon

2 tsp ground ginger

1 tsp ground cloves

1/2 tsp salt

1 cup hot water

 

First, preheat the oven to 350 degrees.  In a large bowl, cream together the white sugar and the butter.

Next, mix in the egg.

Add the brown sugar and the honey, mix well.

Add all dry ingredients into the bowl. Begin to mix.

Add in the cup of hot water to help blend the ingredients.

Once the ingredients have been combined, pour the batter into a greased 9×9 baking dish.

Bake for 45-55 minutes, or until a toothpick comes out clean.  Serve warm with some vanilla ice cream or some caramel sauce!

I like to cut up the cake into individual servings and freeze.  That way I have one slice of cake to warm up with my coffee on a cold winter day!

 

 

Gingerbread
Author:
Serves: 9
Prep time: 
Cook time: 
Total time: 
Ingredients
  • ½ cup sugar
  • ½ cup brown sugar
  • ½ cup butter
  • 1 egg
  • ½ cup honey
  • 2½ cups flour
  • 1½ tsp baking soda
  • 2 tsp cinnamon
  • 2 tsp ground ginger
  • 1 tsp ground cloves
  • ½ tsp salt
  • 1 cup hot water
Instructions
  1. First, preheat the oven to 350 degrees. In a large bowl, cream together the white sugar and the butter.
  2. Next, mix in the egg.
  3. Add the brown sugar and the honey, mix well.
  4. Add all dry ingredients into the bowl. Begin to mix.
  5. Add in the cup of hot water to help blend the ingredients.
  6. Once the ingredients have been combined, pour the batter into a greased 9x9 baking dish.
  7. Bake for 45-55 minutes, or until a toothpick comes out clean. Serve warm with some vanilla ice cream or some caramel sauce!
  8. I like to cut up the cake into individual servings and freeze. That way I have one slice of cake to warm up with my coffee on a cold winter day!

 

 

 

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THE most amazing bread…serve warm, right out of the oven!

 

Ingredients:

1/2 cup sugar

2 tbsp pumpkin pie spice

4 cans of flaky layers biscuits (8 to a can)

1 cup brown sugar

3/4 cup butter

1/4 cup canned pumpkin

 

Preheat the oven to 350 degrees and spray your bundt pan with cooking spray.  In a large covered container, or a large gallon sized resealable bag, add the 1/2 cup sugar and the pumpkin pie spice.

Next, open all of the biscuit containers.  Pull apart each individual biscuit and cut it into quarters.

Add the cut pieces of the biscuits to the sugar mix and shake to coat.

Once all biscuit quarters have been cut and coated, add them into the bundt cake pan.

In a sauce pan, melt the butter.  Add the brown sugar and the pumpkin.  Bring to a boil and stir constantly for 1 minute.  Remove from heat and pour over stacked biscuit pieces in the bundt pan.

Bake the bread for 35 minutes or until golden brown.  Serve up warm!

IF there are any leftovers, you can freeze them in individual portions in resealable plastic bags.  They can be thawed and re-toasted for a yummy treat another time!

 

Caramel Pumpkin Monkey Bread
Author:
Serves: 15
Prep time: 
Cook time: 
Total time: 
Ingredients
  • ½ cup sugar
  • 2 tbsp pumpkin pie spice
  • 4 cans of flaky layers biscuits (8 to a can)
  • 1 cup brown sugar
  • ¾ cup butter
  • ¼ cup canned pumpkin
Instructions
  1. Preheat the oven to 350 degrees and spray your bundt pan with cooking spray.  In a large covered container, or a large gallon sized resealable bag, add the ½ cup sugar and the pumpkin pie spice.
  2. Next, open all of the biscuit containers.  Pull apart each individual biscuit and cut it into quarters.
  3. Add the cut pieces of the biscuits to the sugar mix and shake to coat.
  4. Once all biscuit quarters have been cut and coated, add them into the bundt cake pan.
  5. In a sauce pan, melt the butter.  Add the brown sugar and the pumpkin.  Bring to a boil and stir constantly for 1 minute.  Remove from heat and pour over stacked biscuit pieces in the bundt pan.
  6. Bake the bread for 35 minutes or until golden brown.  Serve up warm!

 

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This recipe is going to make you want to pour yourself a tall glass of milk!  This rich, flavorful cake will be the hit of any party!

 

Ingredients:

1 cup butter – melted

1 1/2 cups sugar

1 cup brown sugar

1/2 cup peanut butter

1 tsp vanilla

5 eggs

3 cups flour

1/2 tsp baking powder

1/4 tsp salt

1 cup milk

1 (10 oz) pkg of peanut butter chips

 

First, preheat the oven to 325 degrees and then spray and flour your bundt pan.  Next, beat together the melted butter and eggs.

Add in the two types of sugar and stir until creamed together.

Once mixed, add in the peanut butter and the vanilla.

Once blended, it is time to add your dry ingredients.  I added 1 1/2 cups of flour, making sure to mix it well.  Then I added the remaining flour, baking powder and salt.

Pour in the cup of milk to help loosen up the dough and make sure all of the flour is mixed in.  Last, but not least, add the peanut butter chips in and stir well.

Pour cake mix into your large, greased bundt pan and bake for 1 hour and 15-25 minutes, checking with a toothpick to ensure it has cooked through.

Once the cake has finished cooking, remove from the oven and allow to cool slightly before flipping it out of the bundt pan and on to a plate.

Slice and serve warm with a tall glass of cold milk!

Any uneaten portion of the cake can be wrapped in plastic wrap and then wrapped again in foil and stored in the freezer to be thawed out for dessert another time!

 

Peanut Butter Pound Cake
Author:
Serves: 15
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 cup butter - melted
  • 1½ cups sugar
  • 1 cup brown sugar
  • ½ cup peanut butter
  • 1 tsp vanilla
  • 5 eggs
  • 3 cups flour
  • ½ tsp baking powder
  • ¼ tsp salt
  • 1 cup milk
  • 1 (10 oz) pkg of peanut butter chips
Instructions
  1. First, preheat the oven to 325 degrees and then spray and flour your bundt pan. Next, beat together the melted butter and eggs.
  2. Add in the two types of sugar and stir until creamed together.
  3. Once mixed, add in the peanut butter and the vanilla.
  4. Once blended, it is time to add your dry ingredients. I added 1½ cups of flour, making sure to mix it well. Then I added the remaining flour, baking powder and salt.
  5. Pour in the cup of milk to help loosen up the dough and make sure all of the flour is mixed in. Last, but not least, add the peanut butter chips in and stir well.
  6. Pour cake mix into your large, greased bundt pan and bake for 1 hour and 15-25 minutes, checking with a toothpick to ensure it has cooked through.
  7. Once the cake has finished cooking, remove from the oven and allow to cool slightly before flipping it out of the bundt pan and on to a plate.
  8. Slice and serve warm with a tall glass of cold milk!
  9. Any uneaten portion of the cake can be wrapped in plastic wrap and then wrapped again in foil and stored in the freezer to be thawed out for dessert another time!

 

 

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Mashed Acorn Squash

This really easy side dish is a great way to have a rich, hearty vegetable without having to eat a starchy potato!  It goes great with a piece of baked fish, or as a side dish to replace sweet potatoes!  Acorn squash has a pumpkin taste and is full of all sorts of vitamins!  To […]

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