Pineapple Coconut Upside Down Bundt Cake. Each month I try to present a recipe that is tasty as well as easy to make. I love using local ingredients and always welcome comments and suggestions for future recipes from readers. Try adding mango or any soft fresh fruit to create your own recipe. Ingredients Needed: 1 pineapple flavor cake mix coconut oil 3 large eggs 20 ounce can sliced pineapple, save the juice ½ cup shredded coconut 1 medium ripe banana ½ cup melted butter or margarine 1 cup firmly packed light brown sugar maraschino cherries, drained Step 1: Assemble all ingredients. Step 2: Melt butter/margarine and pour into bottom of pan. Step 3: Grease the sides of the pan and the center of the pan with coconut oil. Step 4: Make the cake mix according to the directions on the box using coconut oil instead of any other vegetable oil for this recipe.
Step 5: Mix the cake mix in a bowl by hand or use a mixer and pour gently over the pineapple slices. Step 6: Set it aside about 5 minutes to cool. Lavender Chicken with Caramelized Peaches. I went to visit my Italian family recently and harvested some of the lavender from Uncle Vinnie's and Aunt Francesca's garden. We dried it and removed the lavender flowers from the stems. Each fragrant lavender bud was a delight to my senses. I learned that the Italian's use the dried flowers for cooking, for lavender water in their laundry spray when ironing clothes, for leaving under the pillow to help with a calm sleep and mainly to cook with.
Lavender grows well in Tuscany and can be found in most Tuscan gardens. Here is the favorite seasonal recipe Aunt Francesca shared with me. Lavender Chicken with Caramelized Peaches Ingredients: 2 chicken breasts 4 large peaches or nectarines 3 whole lavender flowers, without stems 1 cup dried breadcrumbs 2 large eggs Beat the chicken breasts well with a rolling pin on a solid surface.
Finely chop the lavender flowers and mix with the breadcrumbs. Carmelized peaches Drain on absorbent kitchen paper, sprinkle with a pinch of fine sea salt and serve. Rustic Plum Crumble. The word rustic comes from Wendy Van Wagner who owns a cooking school in Nevada City called “In the Kitchen.” She says rustic means that if you make the recipe wrong it will still turn out ok.
I enjoyed making this easy recipe and hope you will too. You can use peaches, pears, apples or plums. Ingredients Needed: 4 cups uncooked oatmeal 3 cups brown sugar 2-3 sticks of cold butter (unsalted) or margarine Pinch of salt (salt brings out the sweetness of the fruit) Optional: nutmeg or cinnamon or both (sprinkle on fruit before baking) Bake pan Step 1 :Wash and cut the fruit into large chunks. Step 2: In a bowl add the oats, brown sugar and salt. Step 3: Press the oat mixture in top of the fruit in the pan Step 4: Bake for at least an hour at 400 degrees until the topping is brown. With this recipe you can go over or under the amount of any ingredient and it will still turn out delicious. Serve warm with a scoop of vanilla ice cream or whip cream. Window Pane Cookies. Holiday baked goods, Kona coffee brownies, coconut cake from my previous recipes with window pane cookies. I use either a package sugar cookie recipe or the refrigerated roll of sugar cookies found in the dairy section of the supermarket.
Ingredients Needed: Use several colors of lollipops, I use clear colored lollipops or hard candies Bag or roll of refrigerator Sugar cookie mix Spray shortening or oil to grease the cookie pan Step 1 : Assemble ingredients and crush the colored candy. Step 2 : Mix the cookie recipe according the bag or box. Step 3 : Make cookie on the pan and cut the insides of each cookie where the crushed candy will go. Step 4 : Fill the insides of each cookie with the crushed candy and be sure the candy is piled high as it melts flat when in the oven.
Bake at 350-375 degrees depending on the directions of your cookie mix. Enjoy this recipe and feel free to email me with your questions and comments. Bake an Egg in an Avocado for a Fast and Healthy Breakfast Treat.