Pinapple – Let's Cook Together

Upside Down Pineapple Cake

Denis Martel — Sun, 18 Apr 2010 15:31:13 +0000

When I was a kid, my mom used to make this cake. Now that mom is gone, it is Adele who took over and makes this great cake for us when we go to Chicoutimi.

Ingredients:

125 ml butter
15 ml water
500 ml dark brown sugar
1 can of sliced pineapple
75 ml nuts (pecan or hazelnut)
Maraschinno cherries
125 ml butter
250 ml powder sugar
3 eggs
600 ml cake flour
20 ml baking powder
2 ml salt
200 ml milk
10 ml vanilla

Method:

Preheat oven to 375⁰ F
Melt butter in a pan
Add brown sugar and water, stirring until sugar melted
Pour into a rectangular pan (14X9X2 inches)
Place the pineapple slices on top and add a cherry (upside down) in the hole of each pineapple slices, then add the nuts
In a bowl, cream the butter and sugar
While beating, add the eggs, one at a time
In another bowl, sift the flour, baking powder and salt together
Add the flour to the butter/eggs mix, alternating with the milk
Add the vanilla and pour the batter over the pineapples
Bake at 375⁰ F for about 45 minutes
Remove from the oven and turn the cake upside down on a serving dish.

Carrot Cake

Denis Martel — Sun, 18 Apr 2010 15:11:33 +0000

This cake is Cheryl’s speciality. I think that every time a new person tastes this cake, they ask for the recipe. Now, you have the chance to have it in this cookbook!

Instead of making a big cake, you can also use this recipe to prepare muffins.

Ingredients:

750 ml flour
625 ml sugar
5 ml salt
15 ml baking powder
15 ml cinnamon
One can of pineapple chunks
Enough vegetable oil added to the pineapple juice from the can to equal 400 ml
4 eggs slightly beaten
15 ml vanilla
375 ml chopped walnuts
375 ml chopped coconut
325 ml puree of cooked carrots
200 ml chopped pineapple

Method:

Preheat the oven to 350⁰F
Grease two cake pans (about 22 cm) and place wax paper at the bottom of each pan
Sift the dry ingredients in a large bowl
Add the oil, pineapple juice, eggs and vanilla and mix well
Puree the cooked carrots in a food processor and then add the walnuts, pineapples and coconut. Continue to puree for an additional 30 seconds
Add the puree to the batter and mix well
Pour the batter equally in two pans and bake 30 to 35 minutes or until cake cooks
Let the cakes cool on a grill for about three hours before icing (see recipe)

Pineapple Rhubarb Jam

Denis Martel — Tue, 13 Apr 2010 00:53:23 +0000

This jam is a nice change to the traditional strawberry or raspberry jams. It is great when served with hot croissants for brunch or breakfast.

Ingredients:

1.5 l peeled and chopped rhubarb
500 ml chopped pineapple
750 ml sugar

Method:

Mix the fruit and cook on low heat, uncovered, for 15 minutes. Add a bit of water if required
Add sugar and cook for another 25 minutes
Place fruit in seal-able sterilized jars and add some liquid
Cover with lid and wait for 2 hours. For the jars that do not seal properly they must either be kept in the refrigerator or placed in a large pot of boiling water for one hour

Salsa

Denis Martel — Sat, 10 Apr 2010 18:03:09 +0000

While Cheryl was at a cottage for the weekend with a bunch of girl friends and that the girls were NOT supposed to be home for dinner, I told myself that it would be great to eat a tuna steak with a good salsa. I went to my favourite fish store and I bought a large tuna piece. I started to eat it in sashimi as an appetizer. At the same time, the girls came home early and saw what I was doing and decided to change their plan and eat with me. The particularly appreciated the salsa.

You can replace the grape jelly by something else that is sweet. Also, if you do not have lemon salt, use regular salt with a bit of lemon peel.

Ingredients:

125 ml chopped green pepper
125 ml chopped red pepper
250 ml chopped pineapple
Â½ chopped onion
Juice of one lime
60 ml apple juice
30 ml grape jelly
30 ml fresh chopped oregano

Method:

Mix all the ingredients in a non-reactive bowl and place in the fridge for 2 hours
Serve with tuna steak