Pecan Pineapple Coffee Cake

This is a great recipe.  The woman who submitted it to All Recipes is named Alice which made me smile.  That was my mom's name and she LOVED coffee cake.  Thanks for sharing this, Alice. I made only a few changes on the fly.  First of all because of the number of servings I had to make I tripled the recipe and cooked using half-sheet pans which were perfect to hold the amount of batter I had.  The other change is that I chopped the pecan topping in the food processor.  The recipe calls for chopped pecans, but their picture shows whole ones.  One note, the topping gets scattered by hand, it is not a thick crumbly topping like most coffee cakes call for.  (It would need butter and higher volume, IMO.) In the future I will make another change.  I felt the pineapple made spots in the cake that were almost wet, and that was after fully draining the cans of pineapple.  In the future I will take the added step of cutting the tidbits smaller, perhaps into four pieces each and allowing them to sit, perhaps for an hour or more before using them.  This will allow pineapple to get into more of the cake and keep it from making the squares challenging to cut neatly.  As I'm typing I'm thinking I might try using crushed pineapple... hmmmm. Of course, I am the one who cares about how pretty the pieces look, everyone who commented thought they tasted great.  Enjoy! Pecan Pineapple Coffee Cake

Rated:  Submitted By: alice Photo By: lutzflcat Prep Time: 15 Minutes Cook Time: 25 Minutes Ready In: 1 Hour 10 Minutes Servings: 9

"Pineapple bits and pecans give this coffee cake a tropical taste, and it's a delicious accompaniment to a hot cup of coffee or tea."

INGREDIENTS:

2 cups all-purpose flour 1/4 cup white sugar 1/4 cup brown sugar 1 tablespoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 large egg

1 cup plain yogurt 1/4 cup canola oil 1 teaspoon vanilla extract 1 1/2 cups pineapple tidbits in juice, drained and juice reserved 1/3 cup reserved pineapple juice 1/4 cup chopped pecans 1/4 cup brown sugar

DIRECTIONS:

1.	Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8-inch square baking dish.
2.	Combine flour, white sugar, 1/4 cup brown sugar, baking powder, baking soda, and salt in a bowl. Whisk egg, yogurt, canola oil, and vanilla extract in another bowl until smooth. Stir flour mixture into egg mixture until just blended. Add 1/3 cup reserved pineapple juice and fold in pineapple tidbits until batter is just mixed; pour into prepared baking dish.
3.	Stir pecans and remaining 1/4 cup brown sugar in a small bowl; sprinkle over batter.
4.	Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool in the pans for 10 minutes before removing to cool on a wire rack. Serve warm or completely cool.

Rice Krispies Treat Secrets

You surely don't need a recipe for these old favorites, although I will post the one that has been published on the Rice Krispies boxes for as long as I know.  It's easy to make these, easy to add additions for color or flavor and very easy to cut and serve them if you have a few ideas.  Here is some of what I do after years of practice.

First of all, for events I make my in a half sheet pan, not the thicker 9x13 pan that is suggested.  This is certainly the depth to do if I have to cut particular shapes like hearts.  Also, I find it is easier to get more neat pieces out of the more shallow pan.  Anything that actually cuts into the krispies would be making cleaner cuts if it's been sprayed with PAM.

Second, when the krispies are mixed and laid out in the pan I cover it with plastic wrap and then use something flat to press them as even as possible.  I found that if I only use my hands I never get them as smooth as I would like.  The plastic wrap keeps them smooth and my meat pounder clean.

Third, when they have sat for a while and cooled I cut them using a ruler to measure my pieces.  Whether you want 3" blocks or 1x2" pieces a ruler can help you make beautiful cuts.  I use a ruler that used to be for quilting but has had lines wear off.  I can put on a line of masking tape (or in this case a few sticky notes) to mark my desired size.  While the krispies are covered with plastic wrap I use a bread board scraper as my knife and mark the rows by pressing against the plastic wrap into the bars.  Amazing enough, the plastic does not tear or get caught in the bars.  I then turn the pan and do the same thing again.  Now I can remove the plastic wrap and cut fully along the lines I marked.  I usually take out the first four because after that getting them out is much easier.  The pretty bars are easy to fully cut and remove from the pan onto a plate.  Enjoy!

Rice Krispies Recipe

3 tablespoons butter 
1 package (10 oz., about 40) JET-PUFFED Marshmallows 
6 cups Kellogg's® Rice Krispies® cereal

1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.

2. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.

3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day.


MICROWAVE DIRECTIONS:
In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary.

Should have been Blueberry Coffee Cake

In what could only be called a comical error, I made this coffee cake successfully, but forgot to add the blueberries.  Seriously, I just forgot to take them out of the freezer when I was getting things ready, because as usual I mixed the dry ingredients together, all the topping ingredients (which got chilled) and pulled the eggs and buttermilk so they would come to room temp hours before I actually made the cake.  I was tired when I was putting it all together and didn't even think of grabbing the blueberries out of the freezer.  It was a delicious cake, but NOT a blueberry cake!  Enjoy!

SHOULD HAVE BEEN BLUEBERRY COFFEE CAKE

Ingredients:

Topping

1/2 cup flour

1/2 cup brown sugar

1/4 cup granulated sugar

1/2 stick (1/4 cup) butter

1/2 teaspoon salt

1/2 cup almonds, sliced, slivered, blanched, or roasted.  The only thing I wouldn't use is smoked and that MIGHT have some possibilities, but not tonight.  LOL

If using whole almonds, go ahead and run them through the food processor for a few pulses to get them going toward breaking up.  Otherwise, add all ingredients to the bowl and give them a whirl until it’s combined.  Set aside.  If you use sliced almonds you might want to wait until close to the end of combining but I promise you, I used them tonight and didn’t find them disappearing.

Cake

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 stick melted butter

3 large eggs

1 cup sugar

1 teaspoon vanilla

1/2 cup buttermilk 

grated zest of one lemon

2 cups fresh or frozen blueberries

Set oven to 350F  

Prepare 9x9 pan with butter or PAM.

In one medium bowl whisk together flour, baking powder and 

salt.  In mixer bowl combine melted butter, sugar, vanilla,

buttermilk and lemon zest.  Turn on the mixer and let it get well

blended.  Add eggs one at a time, making sure they get completely

combined.  Take bowl from mixer and use a rubber scraper to add

flour mixture.  Gently stir in the blueberries and spread batter in

pan.  Sprinkle with topping mixture and bake for 40-50 minutes.  

Let cool before slicing.

Pecan Shortbread Cookies

I was invited to make some cookies that would represent Georgia in a few baskets for quilt judges coming to town for the greatest show in the state.  (Yes, that is my humble opinion.)  Our quilts (more than 325 of them!) were the star of that week, but I'm glad my cookies gave a little of the local sparkle to the important ladies who chose the winning the quilts.

Pecan Shortbread Cookies

3 sticks of butter, brought to room temperature

1 c. sugar

1 tsp. vanilla

1 tsp. almond extract

3 1/2 c. all purpose flour

1/4 t. salt 

1 1/2 c. chopped pecans (I use my food processor on toasted whole pecans)

In mixer blend butter and sugar, do not over beat.  Add vanilla, almond extract and salt.  Mix just to combine.  Add flour and again, mix to combine.  Take bowl from mixer and add the pecans by hand.  I use a rubber scraper to get the best possibility of getting pecans throughout the dough.  

Lay a piece of plastic wrap or waxed paper on the counter.  Turn the dough out and form a log 2" wide and wrap in plastic or waxed paper.  Refrigerate at least 30 minutes, or overnight.  

Set oven to 350 F

Slice the log in 1/4" slices and place on an ungreased cookie sheet.  These will not rise or spread much so you can place them closer than you would for chocolate chip cookies.  Bake 20-25 minutes, until edges are lightly browned.  

A non-baked, non-dessert entry... hmmm, a salad with no lettuce

I haven't ever shared a recipe that wasn't a dessert and I don't even really have a recipe to share and yet here is the dish that I have had so often this summer I felt it was time to share it with anyone who may also have a garden and need a thought that might not already be in her mind.

Literally, this is cut up tomatoes, cucumbers, red onions and feta cheese.  It is dressed with which ever vinegar I like (I've been loving red wine vinegar, but have also used balsamic, spice infused balsamic, rice wine vinegar and cider vinegar.) and oil, usually EVOO but at least once it was just a little canola oil.  Pinches of salt, pepper, and whatever herbs you like.  Hubby likes basil or rosemary. I like them and thyme and oregano.  At least once I used a little cardamom (obviously not from my garden) and I haven't found a thing that didn't work well.  

Lettuce was gone from my garden back in May but this way salad continues straight into September.  This can be used as a side dish, as a lunch, it can be packed in a pita or rolled in a tortilla with a little roast chicken or pork from the night before.  Enjoy!

Katie Blue's Special Chocolate Brownies

Now, let me say that I have found Baker's One Bowl Brownies to be wonderful  I've used many variations with add-ins.  My daughter on the other hand has developed a desire for a more chocolate brownie.  She has liked the Ghirardelli Brownie mix for a while now and I have to tell you I understand where she's coming from but I'd rather mess with my standby recipe and see if I can do something good with it.  Turns out I could.  Nice to know that when I'm making a LOT of brownies for a bunch of marching band kids I find a way to impress my daughter, too.  Enjoy!

Katie Blue's Special Chocolate Brownies

4 oz Baker's Unsweetened Chocolate (one small box or 4 blocks of chocolate from a large box)
1.5 sticks of butter
2 c. sugar
3 eggs
1 c. flour
1/4 c. Hershey's Special Dark Cocoa
1/4 tsp. salt
1 c. mini chocolate chips

Do not use a mixer, I promise this goes together fast with a wooden spoon and produces the best brownie dense texture if not over mixed once you add the flour.

Set oven 350 F

Prepare a 13x9 pan with butter or Pam.  (Are you kidding?  Use butter, I promise it makes a difference.)

In a bowl combine flour, cocoa, salt and chocolate chips.  Set aside.

Break Baker's chocolate into large bowl, microwave for 30 seconds.  Add butter, microwave again for 30 seconds.  Stir and continue until all is melted and nicely combined.

Add sugar and mix then add eggs, stirring after each addition to combine.

Add flour mixture and scraping the bottom of the bowl, make sure you are getting everything combined.

Pour into prepared pan, spread evenly.  Bake 30-35 minutes (or until your house smells chocolate fragrant) a toothpick should give you some crumbly bits.  I use a quarter sheet pan and find that the 30 minutes are sufficient.  Baker's Chocolate warns you to not over bake their brownies.  LOL

Better Strawberry Pie

Honestly I've been too busy to type much this summer, but I have been baking and you will benefit dramatically as I get caught up with the pictures I have taken and get recipes or pointers posted.

A true story:  When we were dating, which was a long time ago, Hubby used to talk about the great fresh strawberry pies he enjoyed in Florida.  Living up north, some how it wasn't something I had even heard about, much less eaten and I certainly hadn't ever made it.  By an act of God a college friend Hubby thought the world of lived a few blocks away from me.  Jamye was a a great lady and she could make a lot of southern things.  She was kind enough to share her recipe for strawberry pie with me.  I made it and it didn't work.  I tried it again, it still didn't work.  It was so long ago I can't even remember what didn't work, only that it didn't impress Hubby and I didn't care for it.  After we were married I tried for a couple of years to find a recipe and ultimately decided to leave this one for trips to Florida because there were many other things to make.  This spring Hubby mentioned that he would like a strawberry pie and for whatever reason I began doing some research.  I toyed with a couple of recipes and cobbled together the one that is now known as "Better Strawberry Pie".  I hope you enjoy it!

One perfect slice of the better strawberry pie.

Better Strawberry Pie 

1 baked pie shell 

4 c. fresh strawberries

1 c. sugar

1 1/4 c. water

2 Tbsp cornstarch

1/4 c. strawberry jello powder

Heavy cream kept very cold

In saucepan whisk cornstarch, water and sugar until smooth.  Place on medium high heat and bring to a boil.  Whisk until mixture is thickened, about one minute.  Take pan off the heat and set aside to cool for two hours.

Meanwhile, select the prettiest of the strawberries and set it aside.  All the rest should be hulled and halved.  Arrange these in the pie shell with the one as the center of your artwork.  You can place this in the fridge but I just leave it on the counter waiting for the gelatin baptism.

When the sauce is no longer warm slowly pour it over the berries, make sure each berry gets coated.  Don't worry about the way the gelatin pools, I promise you it evens itself out as you gets it around.  I confess, the first one of these pies had me spooning gelatin sauce over each berry.  I've learned that just isn't necessary.  Use every bit of sauce. (That means use a rubber scraper to clean out your saucepan.)  Put the pie in the fridge for at least an hour and then whip the amount of cream you think you will need.  Honestly I'd rather whisk up enough for two slices and save the rest for fresh whipping the following day but you can do as you choose, maybe you'll even cover the whole pie with whipped cream.  What I know for sure is that you will love this if you love strawberries.  Enjoy!