Tag Archives: dessert

Platte County Pie

 

 Have you  been to Platte County, MO?  Try one of their favorites, Platte County Pie.

It is fun to go through my archives of recipe books that I have made  by writing recipes out of magazines.  I came across the recipe for Platte County Pie.  The recipe I use was out of  Bon Appetit, 1978, from the Frolics Restaurant in Kansas City, Missouri.    

Platte County Pie

A slice of Platte County Pie

 

 

 

 

 

 

Is it a pie or cookie?

Everyone likes to indulge in chocolate and pecans, this is one soft pie that is like a big cookie, thick and sweet with a flaky pastry dough holding it together.  Who can refuse such a pie?

Platte County Pie

Platte County Pie

Platte County Pie
 
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A rich and sweet pie of chocolate chips and pecans, one thick cookie. It becomes everyone's favorite indulgence.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 8 servings
Ingredients
  • 2 large eggs
  • ½ cup all purpose flour
  • 1 cup white sugar
  • 1 teaspoon vanilla
  • ½ cup melted butter
  • 1 cup chopped pecans
  • 1 cup semisweet chocolate chips
  • 1 9 inch unbaked pie shell
Instructions
  1. Beat eggs in a medium mixing bowl.
  2. Add flour and sugar, beat 2 minutes.
  3. Add, vanilla, butter, pecans and chocolate chips.
  4. Blend well.
  5. Pour in pie shell.
  6. Bake 60 minutes.
  7. Serve warm or at room temperature.
Notes
Platte County Pie from Bon Appetit, 1978, from the Frolics Restaurant, Kansas, Missouri...........................................Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience. ©2007-2017 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “
Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox®. All rights reserved.

 

Ready to serve Platte County Pie

Ready to serve Platte County Pie

There are many Platte County Pie recipes on the internet; there are similarities to the Kentucky Derby Pie which has an interesting story.

 

Logo 2016Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience. 

©2007-2017 Netta Belle’s Choice® The Art of Gourmet Cookery®
cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “ Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox®
All rights reserved

 

Crock Pot Applesauce

 

Honey Crisp Apples make delicious applesauce.

Honey Crisp Applesauce Plain and Cinnamon

Honey Crisp Applesauce, Plain and Cinnamon

We were in central Indiana last week, passed an orchard by New Castle, Indiana and could not resist the big sign of Honey Crisp Apples.  So we bought a few, they were so large and nice.  After a apple crumb pie, apple salad, applesauce, apples with cabbage, fried apples, snacking on apples, we needed more apples.  This time we got seconds, said to be used for cooking, well, they were as good as the prime apples for eating. 

Plain Crock Pot Honey Crisp Applesauce

Plain Crock Pot Honey Crisp Applesauce

Applesauce, just right for snack time or on top of toast.

Applesauce is a favorite fruit to have on hand for desserts, eating on bread or to use in baking.  This time I decided to get out the crock pot.  That really makes it easy and a time saver to do other things while the apples are cooking. 

Crock Pot Honey Crisp Applesauce

Crock Pot Honey Crisp Applesauce

I did plain applesauce: cooked  apples and put  the sauce  into clean jars to be kept in the refrigerator.  I did actually preserve some by using water bath canning..  I anticipated a much larger batch of applesauce.  A lot of water boiling, for cleaning jars and for water bath kettle for 3 pints of applesauce.  Oh well,  it was a good practice  as I do not do canning often.

Crock Pot Applesauce
 
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Cooking apples in a crock pot is easy and a quick way to make applesauce, plain or cinnamon.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 4 pints
Ingredients
  • 15 large apples
  • 2 tablespoons lemon juice
  • ½ cup water
  • ½ cup sugar
  • 1 teaspoon cinnamon.
Instructions
  1. Put 2 tablespoon lemon juice into large bowl.
  2. Peel, core and cut apples into 1½ inch chunks or 8ths put into the large bowl.
  3. Stir frequently to get the lemon juice on the apples to prevent browning.
  4. Put into the crock pot.
  5. Add the water, sugar and cinnamon.
  6. Cook in the crock pot for 2 hours on high.
  7. Mash with a potato masher to desired consistency.
  8. Put into clean pint jars and cover with lids,
  9. Store in refrigerator to use.
  10. Or store cans on the shelf after water bath canning.
Notes
This is not my original recipe. The internet and cookbooks are similar; it varies by quantity of ingredients, much is to your tastes. For plain applesauce, omit the cinnamon. Run through the food processor or blender if a smoother applesauce is desired...................................................................................cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience. ©2007-2017 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox®. All rights reserved.

Honey Crisp Applesauce Plain and Cinnamon

Honey Crisp Applesauce, Plain and Cinnamon

For recipes using applesauce, check out this sites:

Simply Recipes.com – Applesauce Spice Cake

foodnetwork.com – Roasted Pork Loin with Cider and Chunky Applesauce

Popsugar.com – Recipes Using Applesauce

 

Netta Belle's Choice cookbookinaboxcookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience.   ©2007-2017 Netta Belle’s Choice® The Art of Gourmet Cookery®  cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “ Netta Belle’s Choice® The Art of Gourmet Cookery®               cookbookinabox® All rights reserved.

Pumpkin Roll

Pumpkins and more pumpkins:  Holiday Treat

Pumpkin Roll

Pumpkin Roll ready for Halloween

Pumpkins for Halloween continue into pumpkin pies, breads, cakes, cookies and muffins for Thanksgiving and Christmas.  You don’t think of a pumpkin dessert for New Year’s Eve.

Nienaber'sFarm Market

At Nienaber’s Farm Market

The Pumpkin Roll recipe is a favorite of many community cookbooks or in the Sunday newspaper recipes.  I have used it for several years as it was given to me by a friend.   I finally read the label on Libby’s® Pumpkin l and there it was.  So I  give Libby’s credit for this easy and attractive dessert.  Of course over time, cooks have tweaked it to their taste of hand-me-down recipes.

Baked Pumpkin Roll Cake

Baked Pumpkin Roll Cake, a sponge cake texture

HOW-TO DO A PUMPKIN ROLL

The cake of the pumpkin roll is a sponge cake; it has a light, springy texture, like a sponge. The batter is baked into a thin layer in a jelly roll pan. Many sponge cakes use eggs as the leavening agent, this recipe has 3 eggs plus  baking powder and  baking soda.  Having ingredients at room temperature is important habit for baking.  If using separated eggs as in some sponge cakes, the egg whites whip to more volume at room temperature. 

It is important to  have the 15 1/2 x 10 1/2 x 1-inch baking pan greased and lined with parchment paper also greased and floured before using.  This enables the thin flat cake to come out of the pan for easy rolling. I use a damp cloth to turn the cake onto, roll up and cool in the refrigerator for one hour. Don’t get the cloth too damp as it will tear up the cake. Some recipes advise using flour or powdered sugar to  turn the cake on and let it cool at room temperature.  When removing the sponge cake from the oven, place the pan on a wire rack for 1 minute to cool and slightly pull away from the sides of the pan; run a knife around the edge.  Turn the cake onto the prepared cloth, peel the parchment paper off.

The short end of the  cake is rolled up in the cloth to set the shape as well as to let it cool.  I cool in the pumpkin roll in the refrigerator 1 hour, then  remove and unroll the cake to be filled. Spread the filling within 1/2 inch of the edges.  It will fill to the edge  as the cake is rolled up.  Carefully roll up the cake and filling, pulling the cloth from the cake.  Place the pumpkin roll  on a serving platter, seam side down.  Powder sugar can be sprinkled on top just before serving.  The sugar will dissolve into the cake if sprinkled too soon before serving.

I do not make 2 pumpkin rolls as a rule.  Since we had a Halloween Party to attend, I doubled the recipe and made the 2 rolls, putting them in a 9 x 13 cake pan for carrying.  They were a hit in the dessert line, just add a bit of whipped cream. One roll will make 10, 1/2 inch slices. 

2 Pumpkin Rolls Ready for the Halloween Party

2 Pumpkin Rolls Ready for the Halloween Party

Pumpkin Roll
 
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A popular autumn dessert of moist Pumpkin Cake Roll filled with cream cheese and powder sugar filling.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 10 servings
Ingredients
  • CAKE
  • ¾ cup all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • 3 eggs
  • 1 cup sugar
  • ⅔ cup pumpkin puree
  • 1 teaspoon lemon juice
  • FILLING
  • 6 ounces cream cheese
  • 1 teaspoon vanilla extract
  • ½ cup butter
  • 1 cup sifted powdered sugar
Instructions
  1. Jelly roll pan 10 x 15, greased, lined with parchment paper, greased and floured.
  2. Preheat over to 375 F.
  3. Sift together all the dry ingredients, set aside.
  4. In large mixer bowl, combine eggs, sugar, pumpkin and lemon juice.
  5. Beat on high speed for 5 minutes.
  6. Gradually add dry ingredients into the egg/sugar mixture beating until smooth.
  7. Pour into the prepared pan.
  8. Bake 15 minutes at 375 F.
  9. After baking flip cake on damp cloth, roll up from short end, cool in refrigerator 1 hour.
  10. Combine cream cheese, vanilla, butter and powdered sugar.
  11. Mix until blended and smooth.
  12. Assemble Pumpkin Roll:
  13. Unroll the cake on the cloth.
  14. Spread filling on the cake leaving ½ inch from the edges.
  15. Reroll the cake, peeling away the cloth.
  16. Lift roll on serving plate with the seam side down.
  17. Sprinkle with powdered sugar just before serving sliced cake.
Notes
This recipe can be doubled to make 2 pumpkin rolls. 2½ cups batter will be needed to fill the 2 jelly-roll pans and 1¾ cups of filling for each roll.--------------
Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience. ©2007-2017Netta Belle’s Choice® The Art of Gourmet Cookery®
cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “ Netta Belle’s Choice® The Art of Gourmet
Cookery® cookbookinabox® All rights reserved.
Serving of Pumpkin Roll with Whip Cream

Serving of Pumpkin Roll with Whip Cream

Enjoy these pumpkin desserts.

Pumpkin Bread – cookbookinabox

Pumpkin Bread

cookbookinabox – Pumpkin Bread                                                                                                             

Simply Recipes – Old Fashioned Pumpkin Pie

Sally’s Baking Additions – Whole Wheat Mini Pumpkin Muffins

 

 

 

 

 

 

 

 

 

Netta Belle's Choice cookbookinaboxJulia  Ann cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience. ©2007-2017 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “ Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabo.  All rights reserved.

Sweet Potato – Cranberry Bread

Sweet Potato – Cranberry Bread

Loaf of Sweet Potato - Cranberry Bread

Loaf of Sweet Potato – Cranberry Bread

The Scoop on Sweet Potatoes

Fresh Sweet Potatoes

Fresh Sweet Potatoes

There are many varieties and colors of sweet potatoes.  The orange of the sweet potato provides the vitamin A, beta-carotene. To get the full benefit of beta-carotene, it is important to have some fat with your sweet-potato meals. Boiling or steaming the potatoes enhances the nutritional value.  Additional nutrients include vitamin C, manganese, and potassium.  The heath benefits of sweet potatoes are anti-inflammatory nutrients, antioxidants and blood-sugar regulating nutrients

How-to for Sweet Potato-Cranberry Bread

For years the only way sweet potatoes were eaten at our house was to have plenty of butter and brown sugar.  Now we enjoy them seasoned with olive oil, thyme or oregano and minced ginger, baked at 425 F for 25 minutes or until tender, in a cast iron skillet.  Add these toyour lettuce salad.

 


Sweet Potato - Cranberry Bread
 
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Enjoy the versatility of sweet potatoes and cranberries in a tea bread full of nutritional benefits for a snack or dessert.
Author:
Recipe type: Bread
Cuisine: American
Serves: 30 slices
Ingredients
  • 3 cups sugar
  • 3½ cups unbleached all-purpose flour
  • 1½ teaspoons salt
  • 2 teaspoons baking soda
  • 2 teaspoons fresh grated nutmeg
  • 3 teaspoons cinnamon
  • 4 eggs, beaten
  • 1 cup cooking oil
  • ⅔ cup water
  • 2 cups sweet potatoes
  • 1 cup dried cranberries
  • 1 cup pecans (optional)
Instructions
  1. Preheat oven to 350 F.
  2. Grease and line the bottoms of 2 - 9 x 5-inch loaf pans with parchment paper.
  3. Grease the parchment paper and dust pans with flour.
  4. Measure and sift the dry ingredients together into a large bowl.
  5. Add the eggs, oil, water and sweet potatoes to the dry ingredients.
  6. Beat until smooth.
  7. Stir in the cranberries and nuts if used.
  8. Pour into the 2 greased and floured loaf pans.
  9. Bake at 350 F for 1 hour, or inserted toothpick come out clean.
  10. Take bread out of the pans while very warm.
  11. Wrap in plastic wrap or foil to cool completely.
  12. Can be frozen.
Notes
Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience. ©2007-2017 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.”Reg. “Trade-marks Canadian Intellectual Property Office.”
nettabelleschoice.com and cookbookinabox.comAll rights reserved.

 

 

Slice of Sweet Potato Cranberry Bread

Slice of Sweet Potato Cranberry Bread

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience.

Netta Belle's Choice cookbookinabox©2007-2017 Netta Belle’s Choice® cookbookinabox®“Reg. U.S. Pat. & Trdmk.Off.”Reg. “Trade-marks Canadian Intellectual Property Office.”nettabelleschoice.com and cookbookinabox.com. All rights reserved.

 

Sweet Cherry Crisp

Bing cherries make a Sweet Cherry Crisp dessert

Cherry Crisp Dessert

Cherry Crisp Dessert

Remember the children’s song, “Can she bake a cherry pie, Billy Boy, Billy Boy?” Cherry Crisp takes the fuss out of making the pie dough for a quick and easy dessert.  Frozen or fresh bing cherries makes a sweeter pie than the summer pie cherries.

Cherries provide some Vitamin C which is lessen when cooked.  Try adding  fresh cherries in a recipe for salsa to be served on meats and poultry.  Instead of wine use cherry juice.  Dried cherries can be used in place or raisins or cranberries.

Sweet Cherry Crisp
 
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Sweet fresh or frozen bing cherries makes a Cherry Crisp to enjoy after dinner.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 6 servings
Ingredients
  • ¼ cup sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon cinnamon
  • ½ teaspoon fresh grated nutmeg
  • ¼ teaspoon ground pepper
  • ½ teaspoon sea salt
  • 2 teaspoons grated lemon zest
  • 24 ounces of thawed, pitted bing or sweet cherries
  • 1 tablespoon lemon juice
  • ¾ cups old-fashioned rolled oats
  • ⅓ cup flour
  • ⅓ cup light brown sugar firmly packed
  • 3 tablespoons cold unsalted butter, cut up
Instructions
  1. Preheat oven to 400 F.
  2. Use a 9-inch square baking dish or 9-inch deep pie plate.
  3. In a large bowl, whisk together sugar, cornstarch, cinnamon, nutmeg, pepper, ¼ teaspoon salt and lemon zest.
  4. Add cherries and lemon juice, stir to just coat.
  5. Pour into the baking dish.
  6. In a medium bowl, mix together ¼ teaspoon salt, oats, flour and brown sugar.
  7. Using a pastry blender or two knives, cut the butter into the mixture until it resembles coarse crumbs.
  8. Sprinkle the crumbs over the fruit.
  9. Bake 25 minutes or until fruit is bubbling hot and the topping is browned and crisp.
Notes
Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience.
©2007-2015 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.”
Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com. All rights reserved.

 

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® brings you great recipes for your cooking experience. ©2007-2017 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “ Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® All rights reserved.

Olive Oil Coconut Sugar Cookies

 

Olive Oil Coconut Sugar Cookies

Olive Oil Coconut Sugar Cookies

Butter or Olive Oil?

When cooking and baking I use olive oil and butter interchangeably or together in many recipes.  I had not thought about the difference until I wanted to make some cookies and had only extra virgin olive oil.  A little research, The Olive Press recommended using olive oil in all baking goodies.  Using a recipe from The Fannie Farmer Cookbook, I adapted an old-fashioned sugar cookie to an Olive Oil Coconut Sugar Cookie.  I have not made it with butter, so do not have a good reference to compare.  It was a firm cookie, not soft or crisp.  The other objective, I wanted to show the conversion chart for butter to olive oil.

Conversion Chart:  Butter to Olive Oil

1 teaspoon butter = 3/4  teaspoon olive oil
1 tablespoon butter = 2 1/4  teaspoons olive oil
1/4 cup butter = 3  tablespoons olive oil
1/3 cup butter = 1/4 cup olive oil
1/2 cup butter = 1/4 cup + 2 tablespoons olive oil
2/3 cup butter = 1/2 cup olive oil
3/4 cup butter = 1/2 cup + 1  tablespoon olive oil
1 cup butter = 3/4 cup olive oil

 There are many benefits in using Olive Oil.

Olive oil is a monounsaturated fat which comes from  a plant,  the Olea europaea. the olive tree  grown primarily in the Mediterranean countries such as Italy, Greece, and Spain.  Monounsaturated fatty acids are said to be a healthy dietary fat, along with peanuts, cashews and avocados.  These fats help to reduce  the LDL cholesterol or the “bad cholesterol”.

When thinking of olive oil, cooking usually comes to mind first.  Cosmetics, medicine, soaps and even fuel for lamps all may be made from olive oil.  However, when discussing benefits it is related to our health.  There have been multiple studies made to assess benefits of olive oil.

Examples of healthy benefits

1. Protection of the cardiovascular system.
2. Prevention of stoke.
3.  Lowering the risk of depression.
4.  Reduction of breast cancer risk.
5.  Maintaining healthy cholesterol levels.
6.  Extra virgin olive oil may protect against Alzheimer’s disease.
7.  Prevent acute pancreatitis by using extra virgin olive oil.
8.  Protect the liver with the use of extra virgin olive oil.

 

Olive Oil Coconut Sugar Cookies

Coconut cookies batter

Coconut cookie batter made with extra virgin olive oil.

This recipe made about 36 cookies.

Oven ready Olive Oil Coconut Sugar Cookies

Oven ready Olive Oil Coconut Sugar Cookies

I like to roll the  teaspoons  of dough into a ball, then flatten with a bottom of a glass dipped into sugar.  It gives a prettier and sweeten top to the cookie.

Out of the oven, Olive Oil Coconut Sugar Cookies

Out of the oven, Olive Oil Coconut Sugar Cookies.

Olive Oil Coconut Sugar Cookies
 
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A new take on an old fashioned sugar cookies, using olive oil instead of butter. Adapted from The Fannie Farmer Cookbook.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 3 doz
Ingredients
  • 1¼ cups flour
  • ⅛ teaspoon salt
  • ¼ teaspoon baking powder
  • ½ cup finely chopped coconut
  • ¼ cup plus 2 tablespoons extra virgin olive oil
  • ¾ cup granulated sugar
  • 1 egg
  • ½ teaspoon vanilla
  • ½ teaspoon coconut flavoring
  • 1 tablespoon evaporated milk, undiluted
Instructions
  1. Preheat oven 350 F.
  2. Line cookie sheets with parchment paper.
  3. Measure and mix together: flour, salt, baking powder and coconut; set aside.
  4. In a large mixing bowl, cream the olive oil and sugar, beat until light and blended.
  5. Add the egg, vanilla and coconut flavoring, beat thoroughly.
  6. Add the dry ingredients to the oil and sugar mixture, adding ½ cup at a time.
  7. Blend well.
  8. Roll teaspoons of batter into a ball and place on cookie sheet 1 inches apart.
  9. Flatten with bottom of glass dipped in granulated sugar.
  10. Bake 8-10 minutes until lightly browned.
Notes
Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice®
brings you great recipes for your cooking experience. ©2007-2017 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “
Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox®
All rights reserved.

 

Olive Oil Coconut Sugar Cookies 

Netta Belle's Choice cookbookinabox

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® brings you great recipes for your cooking experience.  ©2007-2017 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “ Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® All rights reserved.

 

Netta Belle’s Choice Upside-Down Cake

Ready to enjoy Peach Upside Down Cake with a scoop of ice cream.

Ready to enjoy Peach Upside-Down Cake with a scoop of ice cream.

Don’t you like it when you find a quick recipe and make little changes you have another delicious dessert?  This is how I think of the Netta Belle’s Choice® Upside-Down Cake. It is the same basic cake layer dressed up to which ever fruit is in season.  I started out with just making pineapple upside down cakes, then did not have pineapple.  Blueberries were in season and later peaches.  So 2 new cakes were added to my Netta Belle’s Choice® cookbookinabox® Recipe Box.

 Peach Upside Down Cake

Putting peaches into the plate

Putting peaches into the plate

Pouring cake batter over  peaches.

Pouring cake batter over peaches.

Peach Upside Down Cake

Peach Upside-Down Cake

Ready to enjoy Peach Upside Down Cake with a scoop of ice cream.

Ready to enjoy Peach Upside-Down Cake with a scoop of ice cream.

Netta Belle's Choice Upside-Down Cake
 
Prep time
Cook time
Total time
 
A quick and easy dessert of a moist butter cake dressed up with seasonal sweeten fruit on top.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 8
Ingredients
  • ¼ cup unsalted butter, melted
  • ⅔ cup light brown sugar, firmly packed
  • 2-3 cups peaches, peeled and sliced ¼ to ½ inches
  • 1 tablespoon lemon juice
  • 1½ cups unbleached all-purpose flour
  • 1½ teaspoon baking powder
  • ½ teaspoon Netta Belle's Choice Sea Salt
  • ½ teaspoon cinnamon
  • ¼ teaspoon fresh grated nutmeg
  • ⅔ cup sugar
  • 2 eggs
  • 1 teaspoon almond extract
  • ¾ cup milk
  • 3 tablespoons sliced almonds, toasted
Instructions
  1. Preheat oven 350 F. Preheat a sheet of foil on the lower shelf to catch drippings.
  2. Grease a 10-inch deep dish pie plate.
  3. TOPPING:
  4. Peel and slice the peaches into the lemon juice.
  5. Mix the melted butter and brown sugar in a small bowl.
  6. Spread this on the bottom of greased pie plate.
  7. Arrange the toasted almonds on top of the butter and sugar
  8. Drain the peaches, dry off any excess juices.
  9. Arrange the peach slices over almonds and butter/ brown sugar mixture.
  10. CAKE BATTER:
  11. Whisk together all the dry ingredients: flour, baking powder, salt and spices.
  12. In a larger bowl, beat together the butter and sugar until light and fluffy.
  13. Add the eggs, one at a time, beating after each addition.
  14. Beat in the almond extract.
  15. Alternate adding the flour and milk, beating after each addition until well blended.
  16. Spread the cake batter evenly over the peaches.
  17. Bake in the middle of the oven for 45-55 minutes, or until tester comes out clean.
  18. Cool the cake on a rake for 15 minutes.
  19. Run a knife around the edge to loosen cake, invert cake onto a platter.
  20. Serve warm or at room temperature.
Notes
cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience.©2007- 2015 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com. All rights reserved.

 

Bluleberry Upside Down Cake _750 To get your creative juices flowing, here are a some pictures of other fruit ideas. Humm… I think I will make the cake, put it on a platter and slather it with whip cream and cover it with fresh strawberries and drizzle chocolate on top.  Go to go! Cake, strawberries and whip cream are awaiting.  ENJOY  your choice Upside-Down Cake.

Netta Belle's Choice Sea Salt Purified, Granular White Drystalline Pacific Ocean Salt

Netta Belle’s Choice Sea Salt Purified, Granular White Drystalline Pacific Ocean Salt

cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bringyou great recipes, outstanding herbs and spices for your cooking experience.

Netta Belle's Choice cookbookinabox©2007-2015 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com. All rights reserved.