Nectarine Upside-Down Cake

This will probably be my last post for a while.  Back to work next week!  Maybe some other people can post recipes (hint, hint).

Ingredients

10 T (1 1/4 sticks) unsalted butter, room temperature

1/2 cup dark brown sugar

4 cups frozen (I used fresh) nectarines, thawed and cut into bite-size pieces

1 1/2 cups all purpose flour

1 1/2 t. baking powder

1/2 t. baking soda

1/2 teaspoon coarse salt

3/4 cup granulated sugar

2 large eggs

1 t. vanilla extract

1/2 cup plain Greek yogurt

Preparation

1. Preheat oven to 325 degrees.  Place 4 tablespoons butter in a 9-inch round cake pan (2 inches deep at least) and melt in oven.  Remove pan from oven and sprinkle brown sugar evenly over butter.

2. With two double-thick layers of paper towels, press as much liquid as possible out of nectarines.  Arrange fruit in an even layer in pan.

3. In a medium bowl, stir together flour, baking powder, baking soda, and salt.  In a large bowl, using an electric mixer, beat 6 tablespoons butter on high until light and fluffy.  Add granulated sugar and beat until well combined.  Beat in eggs, one at a time, scraping down bowl as needed.  Beat in vanilla.  With mixer on low, add flour mixture in three additions, alternating with two additions yogurt, and beat to combine.

4. With a spatula, spread batter over nectarines.  Bake until cake is dark golden brown and toothpick inserted in center comes out clean (I recommend putting a pan underneath to catch drippings; mine dripped all over my oven!), 1 hour 10 minutes (it took mine 55 minutes to be done, so watch it).  Let cake cool in pan on a wire rack, 15 minutes.  Run a knife around edge of pan and invert cake onto a serving plate.  Serve warm or at room temperature.

*Notes added by recipe writer: 

1. Key to Success - Pressing excess liquid from the thawed fruit makes all the difference in the texture of this cake, so don't rush that step.

2. Try other frozen stone fruit like peaches or plums instead.

3. Serve with whipped cream or vanilla ice cream.

Foodie Friend 1

Foodie Friend 3

*Recipe from Everyday Food Issue 75*

- Sarah

Strawberry and Rhubarb Pie

This has always been on my list to cook, and I found fresh Rhubarb at the farmer's market this past weekend. It hits the spot (you know the one!). Adapted from a recipe from Epicurious.com.

4 cups chopped Rhubarb
1 cup sugar
1/2 tsp. cinnamon
3 Tbs. fresh lemon juice
3 Tbs. cornstarch
1 1/2 fresh strawberries chopped
1 egg
1 Tbs milk

Okay (so I am not good at making pie crusts, but if you are -- go for it!)

Preheat oven to 425 degrees.

Chop rhubarb and cook over medium heat with sugar and cinnamon until sugar is melted; stir constantly, approximately 6 minutes. Mix lemon juice and cornstarch together in a bowl. Add to rhubarb mixture, bring to a boil and cook until mixture is thick; stir constantly, approximately 5 minutes. Allow mixture to come to room temperature, approximately 30 minutes. Fold in strawberries. Cover and chill in the refrigerator for 30 more minutes. Fill pie crust and cover with additional crust topping -- add decorative design if you like! Mix egg and milk together to make an egg wash and brush on pie crust. Bake for 35 minutes. Cool 1 hour before serving.

I bet this will be delicious with ice cream on top! love, Rach

Chocolate Bourbon Pecan Pie - Scrumptious!

Thanksgiving and chocolate bourbon pecan pie - need I say more?!

And yes, I made the crust too!


Ingredients

• 3 tablespoons butter, melted
• 3 eggs, beaten
• 3/4 cup brown sugar
  
• 2 tablespoons flour
• 1 teaspoon vanilla extract
• 3/4 cup dark corn syrup
  
• 3 tablespoons bourbon liquor
• 1 1/2 cups pecan halves
• 1/2 cup mini milk chocolate morsels
• 1 (9-inch) unbaked pie shell
• Homemade whipped cream, recipe follows

Directions

Preheat oven to 350 degrees F.

Melt butter in a small saucepan. While butter is melting, add beaten eggs to a medium sized bowl. Stir in brown sugar, flour, vanilla extract, corn syrup and bourbon until combined. Add butter when just melted.

Mix in the pecans and chocolate morsels. Mix all together. Pour mixture into pie shell.

Place on a sheet tray and bake for 50 to 60 minutes.

When ready to serve top with a dollop of whipped cream.

Homemade Whipped Cream

• 1 cup heavy cream
• 4 tablespoons confectioners' sugar
• 1 teaspoon vanilla extract

Pour heavy cream into a bowl and whip with an electric mixer for a few minutes, until it becomes thick. Add confectioners' sugar and beat until soft peaks form, about 2 minutes. Fold in vanilla extract.

Suzy's Pie Crust
(For a 9" two-crust pie)

• 2 cups flour
• 1 tsp salt
• 2/3 c lard or 2/3 c Crisco + 2Tbls.
• 1/4 c water

1. Measure flour
2. Cut in shortening
3. Sprinkle with water, 1 tablespoon at a time, mixing with fork until flour is moistened.
4. Gather dough together with fingers so it cleans the bowl
5. Press into 2 discs and wrap with plastic wrap
6. Chill dough at least 1 hour
7. Roll out pastry

Pasty Chef Note:
If you have extra pie dough, you can make some little leaves and place them in the center of the pie, like I did - cute and adds an extra special touch!

Happy Thanksgiving!
~Priscilla

P.S. - I chopped my hair off!

Apple Upside-Down Pie

Yummy and pretty easy to make. It also has two layers of crust, which is definitely a perk for me. I know I should be ashamed of using a store-bought pie crust with a mom like mine, but oh well. Someday I'll master the pie crust like Suzy.

Ingredients

1 cup chopped pecans

1/2 cup firmly packed light brown sugar

1/3 cup butter, melted

1 (15 0z) package refrigerated piecrusts, divided

4 medium Granny Smith apples, peeled and cut into 1-inch chunks

2 large Jonagold apples, peeled and cut into 1-inch chunks

1/4 cup granulated sugar

2 Tbsp. all-purpose flour

1 tsp. ground cinnamon

1/2 tsp. ground nutmeg

Preparation

1. Preheat oven to 375. Stir together first 3 ingredients, and spread onto bottom of a 9-inch pie plate. Fit 1 piecrust over pecan mixture in pie plate, allowing excess crust to hang over sides.

2. Stir together Granny Smith apples and next 5 ingredients. Spoon mixture into crust, packing tightly and mounding in center. Place remaining piecrust over filling; press both crusts together, fold edges under, and crimp. Place pie on a foil-lined jelly-roll pan. Cut 4 to 5 slits in top of pie for steam to escape.

3. Bake at 375 on lower oven rack 1 hour to 1 hour and 10 minutes or until juices are thick and bubbly, crust is golden brown, and apples are tender when pierced with a long wooden pick through slit in crust. Shield pie with foil after 50 minutes, if necessary, to prevent excessive browning. Cool on wire rack 10 minutes. Place a serving plater over top of pie; invert pie onto serving plate. Remove pie plate, and replace any remaining pecans in pie plate on top of pie. Let cool completely (about 1 hour).

*Recipe from Southern Living Magazine

- Sarah