Use Your Oven to Make Beef Stew With an Easy Pineapple Cake For Dessert

By Linda Carol Wilson

Use your oven on cool or cold days to make dinner and bake dessert at the same time. Your kitchen will feel cozy and the aromas will waft throughout your house. As your family members enter the house you will hear, "Something sure smells good in here," or something similar. This stew is very tasty with the flavors of V-8 juice and dry onion soup mix giving it a slightly different twist. The Oven Beef Stew bakes at 350 degrees for 3 hours. While it is baking, mix up the Easy Pineapple Cake and let it bake beside the stew.
OVEN BEEF STEW
This is an old recipe from my childhood in Southern Indiana.
1 lb. cubed stew beef
1 large onion, sliced
1 cup sliced potatoes
1 cup sliced carrots
1 cup sliced celery
1 can sliced mushrooms, drained
2 large cans V-8 juice
1 pkg dry onion soup mix
1 tbsp instant tapioca
1 tbsp sugar
1 tbsp salt
1 tbsp pepper
Preheat oven to 350 degrees.
Place beef in the bottom of a large roasting pan. Layer the vegetables over the beef. In a mixing bowl, mix together the juice, soup mix, tapioca, sugar, salt and pepper. Pour the mixture over the vegetables. Cover the roasting pan and bake at 350 degrees for about 3 hours.
MS SOWDERS' EASY PINEAPPLE CAKE
1 large can crushed pineapple with juice
1 box white or yellow cake mix
1 cup chopped pecans or hickory nuts
1 stick butter
powdered sugar, if desired
Heat oven to 350 degrees. Grease an oblong cake pan. Pour undrained pineapple into the greased pan. Sprinkle the dry cake mix over the pineapple and smooth down. Sprinkle nuts over the batter. Cut the stick of butter into small pieces and dot over the batter. Bake at 350 degrees for 1 hour. No need to frost this cake. Sprinkle with powdered sugar, if desired.
Enjoy!

For more of my old fashion recipe collection visit my blog at http://grandmasvintagerecipes.blogspot.com/
For more of Linda's recipes and diabetic information go to http://diabeticenjoyingfood.squarespace.com/

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How to Make a Healthy, Tasty Pineapple Pastry for Diabetics

By Linda Carol Wilson

I grew up next door to my grandparents so I had a front row seat when my grandfather was diagnosed with diabetes in the 1950s. As a child, I hoped and prayed I would never suffer the same fate! After all, I had to help my grandmother measure his food, and sweets were strictly forbidden. I also watched as my aunt stopped by daily to give him insulin shots. As a child, I couldn't imagine anything worse happening to a person. Giving up sweets and getting shots regularly, why, I was aghast at such a possibility. Many years later, his daughter - my mother - got the same diagnosis. I was relived to know she could take pills instead of receiving shots, but sugar was still strictly forbidden. By then they had some halfway decent sugar-free candy and cookies, but still I avoided thinking about the possibility the same fate could come my way. And them, bam! The boom lowered right over my head. I was sixty years old and my vision was becoming blurry. I was having trouble reading at the computer. Then I got my little postcard reminder from the eye doctor. Relief; my annual eye check was do.
It was easy to reason that my glasses needed to be changed. I seemed to be more thirsty than usual. But it was summer in Texas; easy to reason that the heat was dehydrating so I drank more water. I got a horrible yeast infection. I had recently finished a round of antibiotics. That could have caused the problem, I reasoned. Then I had to go to the doctor for my annual checkup. My blood sugar reading was almost 500!! Time to be realistic with myself. I was immediately started on oral medications, sent to a nutritionist, and told to keep a food diary. I was relieved to know more research into diabetes had been done and I could have some sugar. My grandfather and my mother didn't know about carb counting and some of the other things I discovered. I did extensive research, took my meds, and started experimenting with foods. I have always loved cooking and baking so I took to finding new ways to make old recipes. I am proud to say, I now have controlled blood sugar and show no signs of diabetic problems. This is one of the recipes I came up with through some trial and error. I like it and it fits into my diet. I think it is especially good with a cup of coffee.
PINEAPPLE PASTRY FOR DIABETICS
This is an old-fashion pineapple cake recipe that I altered to make a healthy, and tasty pastry for diabetics to enjoy with a good cup of coffee or other beverage. There is only a little sugar in the Splenda baking blend and the natural sugar in the pineapple. The whole-wheat flour makes it a healthy option. Try the recipe as written the first time you make it. If the whole-wheat flour tastes okay to you, you can change the flours to 1/2 cup cake flour and 2 cups whole-wheat flour making it even healthier.
1/2 cup butter
1/2 cup Splenda granular
1 cup Splenda Baking Blend
1 tsp vanilla extract
dash of salt
1 can (20-oz) pineapple in its own juice, almost completely drained
3 egg whites
1/2 tsp baking powder
1 cup cake flour
1 1/2 cups whole-wheat flour
1/4 cup water
Preheat oven to 350 degrees.
In a small deep mixing bowl, beat egg whites until stiff; set aside.
In a 2-quart mixing bowl, cream the butter, Splenda granular, Splenda Baking Blend, and vanilla extract together until light and fluffy. Blend in the pineapple.
Combine the salt, baking powder, cake flour, and whole-wheat flour together and add gradually, alternately with the water, to the creamed mixture beginning and ending with the flour. Mix until well combined.
Gently fold the egg whites into the batter.
Spray 2 8-inch round or square baking pans with nonstick cooking spray. Divide batter evenly between the two pans. Bake at 350 degrees 20 to 25 minutes until edges start to brown and a wooden toothpick inserted in the center comes out clean.
Allow to cool and drizzle with a tablespoon of powdered sugar drizzle, per pan, if desired. Cut into small squares for serving.
Enjoy!

For more of Linda's recipes and diabetic information visit http://diabeticenjoyingfood.blogspot.com/
For her other dessert recipes visit her at http://ladybugssweettreats.blogspot.com/

Article Source: http://EzineArticles.com/?expert=Linda_Carol_Wilson

How to Make a Pineapple Meringue Dessert Cake

By Shelly Hill

If you are looking for a great tasting dessert cake for your next party or family event, I would love for you to try out this recipe for a Pineapple Meringue Cake.
This recipe does take some time to make, but it will be well worth your time and effort. If you are limited on time, You can certainly make this cake up a day or two ahead of time. You will want to store it in the refrigerator in a cake container until 1 hour before serving it to your guests.
Step 1: Cake Recipe
1/2 cup granulated sugar
1/2 cup shortening
4 egg yolks (well beaten)
4 tablespoons cold milk
3/4 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
In a medium-sized mixing bowl, cream together the granulated sugar, shortening, egg yolks and milk. In another bowl, mix together the flour, baking powder and salt. Slowly stir the flour mixture into the first bowl. Pour the batter into two 8" diameter round lightly greased cake pans.
Step 2: Meringue Topping
4 egg whites
3/4 cup granulated sugar
1 teaspoon vanilla extract
In a small bowl, beat the egg whites until stiff peaks form. Stir in the granulated sugar and vanilla extract and beat again. Spread meringue topping on both of the unbaked cake layers.
Bake cakes in a 350 degree oven for 20-25 minutes. Cool completely.
Step 3: Pineapple Filling
2 tablespoons cornstarch
1/4 cup granulated sugar
1 large can crushed pineapple
plus juice from pineapples
In a saucepan, combine all of the above ingredients together and cook over medium heat until mixture thickens and becomes smooth. Remove from heat and let cool for 10-15 minutes and spread on one layer of cake. (this filling is to go between the 2 layers).
Refrigerate cake for 1 hour before serving in an airtight container. 

Shelly Hill has been working from home in Direct Sales since 1989 and is a Manager with Tupperware. Shelly enjoys cooking and baking, and often entertains guests during the weekends. You can visit Shelly online at http://www.workathomebusinessoptions.com/ or her Shakin 'N Bakin recipe blog at http://wahmshelly.blogspot.com/

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Easy Pineapple Upside Down Cake

By Alan Beggerow

This recipe is pretty easy, as it uses a boxed yellow cake mix and canned pineapple. Of course you can substitute your favorite yellow cake from scratch recipe if you wish and fresh pineapple. I make this recipe in a 10" cast iron skillet and it works great.

• 1 stick butter
• 1 cup brown sugar
• 1 can pineapple rings
• 1 small jar maraschino cherries
• 1 box yellow cake mix

Preheat oven to 350 degrees. Put the cast iron skillet on medium heat, and place butter and brown sugar in it. When both have melted, place pineapple rings on the bottom of the skillet, and cut the rings in half and line the sides of the skillet standing up on edge. Put a maraschino cherry in the center of each pineapple ring.
Prepare the yellow cake mix per the instructions on the box, but substitute all or part of the water called for with pineapple juice from the can of pineapple rings. Pour the cake batter over the pineapple rings in the skillet and place in oven. Cook for length of time suggested on the cake mix box, and use the toothpick test to make sure it is done. Insert a wooden toothpick into the center of the cake and when it comes out clean the cake is done.
When done, remove the cake and run a butter knife around the edges to loosen the cake from the skillet. Let cool for at least 10 minutes, then comes the trickiest part of the whole recipe; turn it upside down on a serving platter.

Visit The Left Handed Chef blog at http://lefthandedchef.blogspot.com/ for lots of recipes and information about cooking!

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Reduced Sugar Pineapple Upside Down Cake and Cherry Pie Cheesecake Dessert Recipes

By Connie Sleasman

Let me share with you some more of my fast, easy, sugar-free and reduced sugar recipes. I've been experimenting for years to find good tasting recipes. Growing up, I remember my mom wishing for more sugar-free items to use when cooking and baking. Now we have many innovative (and good tasting) sugar-free and reduced sugar products. I just love being able to look at a recipe and in my mind recreate it sugar free or as close as possible to sugar-free. Diabetics need to remember that a certain amount of sugar or natural sweetener is OK.
Here's one to blow your mind. Reduced Sugar Pineapple Upside Down Cake.
Melt 1/4 cup butter and put in bottom of 9 X 13 baking dish.
Drain one can sliced pineapple in it's own juice.
Reserve juice and arrange pineapple slices in dish.
Place a pecan in each opening of the pineapples.
Mix one jar no sugar added apricot preserves and 1/4 cup reserved pineapple juice.
Spread mixture over pineapples in dish.
Next, using a reduced sugar yellow cake mix, make cake batter. My secret is to add in place of the water one small can mandarin oranges, undrained.
Mix the rest as directed.
Pour batter over glazed pineapples and bake for 40 minutes at 350 degrees.
When cake is out of oven and rested a few minutes, invert onto long serving dish or foil covered jellyroll pan.
Let cool slightly.
Serve warm with sugar-free whipped topping or sugar-free vanilla ice cream.
Another of my family's favorites is my Cherry Pie Cheesecake Dessert.
At your local bakery or supermarket buy a premake no sugar added cherry pie.
Open the package and mix the crust and the filling together and set aside.
Now I know you're thinking that I've totally lost my mind, but stay with me.
In a medium size bowl mix one 8 oz bar cream cheese, 3 T. milk, 1/2 cup sugar substitute and 1/4 t. almond extract until creamy.
In another medium size bowl place one half of the pie you mixed up.
Put one half the cream cheese mixture over that. You don't really need to be too careful about covering every inch of the pie, it all sort of settles together.
Repeat one more time, one half pie, next the rest of the cream cheese mixture.
Open one 8 oz tub sugar free whipped topping and spread it over the layers.
Refrigerate until ready to serve.
Your guests or family will love the taste and only you'll know how easy it was to make. I've also tried this recipe with no sugar added peach pie and no sugar added apple pie.
Just before serving the apple pie version, I drizzled with whipped topping with sugar free caramel ice cream topping. Delicious and easy! Don't be afraid to experiment yourself.
If you like more cream cheese flavor, use two 8 oz bars and adjust milk, extract, and sweetener accordingly. Remember, this is your dessert, you're in control of how much gets added or not. Someone else may just want a hint of cream cheese flavor and you may want more.
The main to remember is don't be afraid in the kitchen. Cooking should be a joy, both while you're doing it and while you're eating what you made.

Connie Sleasman
Freelance Writer, Recipe Expert, Cook

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Old-Fashioned Pineapple Pound Cake Dessert

By Shelly Hill

If you enjoy old-fashioned pineapple pound cake, I think you will appreciate this recipe from my grandmother. This is a really delicious dessert cake that I like to make and serve during the summer months.
If desired, you can make the recipe using the topping listed below, or you can completely omit it and leave the cake plain.
Ingredients:
1/2 cup vegetable shortening
1/2 lb. butter, softened
2 3/4 cups granulated sugar
6 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
1/4 cup milk
3/4 cup canned un-drained crushed pineapples with juice
1/4 cup butter, softened
1 1/2 cup confectioner's sugar
1 cup crushed pineapples, drained
Tip: Do not substitute margarine for the butter.
In a large mixing bowl, cream together the shortening, butter and granulated sugar. Slowly add in the eggs, one at a time, beating after each addition.
In a large mixing bowl, sift together the all-purpose flour with the baking powder and then add it to the creamed mixture, 1 large spoonful at a time, alternately with the milk. Stir in the vanilla extract and crushed pineapples with the juice, blend all ingredients well.
Lightly spray a 10" round tube pan with nonstick cooking spray. Pour the pound cake batter into the prepared baking pan and place in a cold oven. Turn the heat on to 325 degrees and bake for 1 hour and 15 minutes, or until the top springs back when lightly touched.
To make the pineapple topping: In a large bowl, combine the confectioner's sugar, 1/4 cup softened butter and the 1 cup of drained crushed pineapples. Pour this mixture over your hot cake and then let it cool.

Shelly Hill has been working from home in Direct Sales since 1989 and is a manager with Tupperware. Shelly enjoys cooking and baking and preserving her family's vintage recipes. You can visit Shelly online at http://www.workathomebusinessoptions.com/ or her recipe blog at http://wahmshelly.blogspot.com/ for additional free recipes.

Article Source: http://EzineArticles.com/?expert=Shelly_Hill

How to Make Easy Desserts: Fruit Topped Angel Food Cake With Pineapple Filling - Homemade Ice Cream

By Linda Carol Wilson

Do you enjoy serving desserts but don't like to spend a lot of time preparing them? These recipes will help you put together yummy desserts to serve to family and friends. Whether picnicing, poolside, or at the dinner table, these recipes are sure to please. Fruit Topped Angel Food Cake with Pineapple Filling is tasty and beautiful. It starts with a purchased angel food cake making it a simple to prepare dessert. I put blueberries as the fruit in the recipe because it is beautiful and blueberries go well with the pineapple filling. However, feel free to use your favorite berries or a patriotic collection of red and blue berries. Why not make some Easy Homemade Ice Cream. I remember the days of gathering around my grandparents old hand-crank ice cream freezer as we cousins took turns until the crank got too hard for us to turn. Today, you can just plug your ice cream freezer in make ice cream the easy way! (Or perhaps you still have an old hand-crank machine and your family can enjoy an old tradition.)
BLUEBERRY TOPPED ANGEL FOOD CAKE WITH PINEAPPLE FILLING
1 can (20-oz) crushed pineapple in its own juice, do not drain
1 pkg (4-servings) vanilla instant pudding and pie filling mix
1 cup frozen whipped topping, thawed
1 pkg (10-oz) prepared round angel food cake
fresh blueberries for garnish
In a medium bowl mix the pineapple and juice with the dry pudding mix until well combined. Stir the whipped topping in gently. Let the mixture stand for 5 minutes.
Cut the cake into 3 even layers. Place the bottom layer on the cake plate and spread 1 1/3 cups of the pudding mixture over the cake. Add the middle layer of cake over the pudding mixture and add 1 cup of the pudding mixture over that layer. Add the top cake layer and spread the remaining pudding mixture over it. Refrigerate at least an hour before slicing to serve. Before serving, garnish with the fresh blueberries.
EASY HOMEMADE ICE CREAM
6 whole eggs
1 1/2 cups sugar
3 cans sweetened condensed milk
9 cups milk
1 1/2 tbsp vanilla extract*
In a large mixing bowl, mix together the eggs, sugar, and the sweetened condensed milk. Stir in the vanilla and milk. Pour the mixture into your ice cream freezer, following the directions for your particular freezer. Serve this vanilla ice cream with an assorted of sauces and toppings, if desired.
*You can change the flavor of the ice cream from vanilla by using other flavored extracts such as banana, maple, lemon etc.
Enjoy.

For more of Linda's dessert recipes visit her blog at http://ladybugssweettreats.blogspot.com/
For her diabetic dessert recipes visit her at http://diabeticenjoyingfood.blogspot.com/

Article Source: http://EzineArticles.com/?expert=Linda_Carol_Wilson

Grilled Pineapple Cake Delight - The New Way to Serve Dessert

By Sherry Haynie

Nothing would beat a nice dessert after a good meal - ice cream, cakes, pies and other sweets is an awesome choice. Everyone enjoys a tasty dessert, unless you are diabetic. Ending the meal with a desert is a tradition practiced by almost everyone. The word desert came from the old French language desservir; originally practiced by the western culture but due to foreign influences, no longer it is exclusive to western meals. We are truly blessed with the wide variety of sweet delights, which is present in the food business. If you haven't noticed, people have been paying attention to sweets served to them after their meals. Grilled desserts are starting to get the attention of the public; most are intrigued with the taste and nutrition of such a food. A recipe called grilled pineapple cake delight is starting to be noticed by many.
We will need
One can sliced pineapple, at least 20 ounces
One teaspoon butter
Half teaspoon brown sugar
One-fourth teaspoon vanilla extract
One-eight teaspoon ground cinnamon
One-eight teaspoon ground nutmeg
Six sliced pound cake
Vanilla ice cream
Caramel ice cream topping
How to prepare
Drain the pineapple; set aside six ring slices and one-third cup juice (the remaining pineapple juice should be saved for other usage). Mix the brown sugar, butter, vanilla, cinnamon, and reserved pineapple juice in a bowl. Grill the pineapple rings and cake for at least 1 to 2 minutes. You must not forget to apply the mixture occasionally. Make sure that the color of the pineapple is golden brown. When it is done, put the cooked pineapple in a serving plate, together with a caramel topping and one scoop of ice cream. This is good for 5 to 6 servings.
More and more people are starting to be aware of the food they eat; this is a nutritional move on their part. Desserts are the reason why we stay longer on the table after a meal. Seldom would we see a person skip a good dessert. Though it is not required in our meal, we all would demand for it; nutrition experts are advising us to consume minimal sweets. They know we cannot control ourselves, once a tasty treat is being served on the table.

Sherry Haynie is a health and fitness enthusiast who is fond of writing about food and diet, and also topics such as grill whole chicken and grilling a steak.

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Delicious Cakes Made With Fruit - Pineapple Chiffon and Peach Pudding Cake Recipes

By Linda Carol Wilson

Fruits are always refreshing and they are delicious in cakes. These cake recipes made with fruit in them will be crowd pleasers. Try the Pineapple Chiffon for a light and luscious cake. The cake is made with pineapple juice and the filling/frosting with crushed pineapple. The Peach Pudding Cake is a totally different type of cake and is baked with 6 fresh peaches. Both are delicious!
PINEAPPLE CHIFFON CAKE
2 1/4 cups sifted cake flour
1 1/2 cups sugar
1 tbsp baking powder
1 tsp salt
1/2 cup canola oil
5 egg yolks
3/4 cup unsweetened pineapple juice
1 cup egg whites (approx. 8 eggs)
1/2 tsp cream of tartar
Topping:
2 cups whipping cream
1 can (20-oz) can crushed pineapple, well drained
Sift together the flour, sugar, baking powder and salt. Make a well in the center of the flour mixture and add, in this order, the oil, egg yolks, and pineapple juice. Beat until smooth. In a large mixing bowl, beat egg whites and the cream of tartar until very stiff peaks form. Pour batter in a thin stream over all egg white surface; fold in gently. Bake in an ungreased 10-inch tube pan at 350 degrees for 60 minutes. Invert pan. Allow cake to cool. Remove from pan and split into 2 layers. Fill and frost with the topping mix.
To make topping: Whip the whipping cream until creamy stiff. Fold into the crushed pineapple. Use to fill and frost the chiffon cake.
PEACH PUDDING CAKE
6 ripe peaches, peeled and halved
2 tsp brown sugar
1/2 tsp vanilla extract
1/4 cup water
8 tbsp butter, softened
1/2 cup sugar
2 eggs
1 cup self-rising flour
1/4 tsp salt
Preheat oven to 350 degrees. Grease and lightly flour a 9-inch round cake pan; set aside.
In a large skillet, place the peaches with the cut side down. Add the brown sugar, vanilla, and water. Simmer mixture for 5 minutes. Allow to cool.
In a large mixing bowl, using an electric mixer at medium speed, combine the butter and sugar until well blended. Add the eggs to the sugar mixture and beat until light and fluffy. Add the flour, salt, and the cooked syrup from the peaches; beat until well blended. Place the peaches, cut side down, in the prepared baking pan. Top the peaches with the batter mixture. Bake at 350 degrees for 35 to 40 minutes or until golden in color and a wooden toothpick inserted in the center comes out clean. After cake cools, sprinkle with powdered sugar if desired.
Enjoy!

For more dessert recipes visit http://ladybugssweettreats.blogspot.com/
For more of Linda's recipes and diabetic information go to http://diabeticenjoyingfood.blogspot.com/

Article Source: http://EzineArticles.com/?expert=Linda_Carol_Wilson

How to Make a Delicious Double Topped Pineapple Cake - Yummy!

By Linda Carol Wilson

This Double Topped Pineapple cake is delicious! The rich cake batter contains a can of pineapple. After the batter is poured into the pan, it is topped with a wonderful topping of brown sugar, coconut and pecans before baking. As soon as the cake comes out of the oven, it is topped with a hot topping of cream and butter, etc. This cake is baked in a 9-inch square pan but will go a long way. This rich dessert should be served in small pieces.
DOUBLE TOPPED PINEAPPLE CAKE
Cake:
2 cups all-purpose flour
1 cup sugar
1 tsp baking soda
1 tsp salt
1 can (13.5 oz)crushed pineapple, undrained
1 tsp vanilla
2 eggs
Preheat oven to 350 degrees. Grease the bottom only of a 9-inch square baking pan.
In a large mixer bowl, combine all the above ingredients using the lowest speed of electric mixer until blended. Increase speed to medium and beat for 2 minutes. Pour batter into the prepared baking pan.
Topping:
1/2 cup firmly packed brown sugar
1/2 cup flaked coconut
1/2 cup chopped pecans
Combine all the topping ingredients together and sprinkle over the top of the batter in the baking pan. Put cake into oven and bake at 350 degrees for 45 to 50 minutes or until cake springs bake with lightly touched in the center. Just before the cake is done, prepare the following sauce.
Sauce:
1/2 cup butter
1/2 cup sugar
1/2 cup light cream
1/2 tsp vanilla extract
In a small saucepan, melt the butter. Blend in the sugar, cream, and vanilla. Pour sauce over the warm cake.
Allow cake to cool before serving.
Enjoy!

For more fabulous dessert recipes visit my blog at http://ladybugssweettreats.blogspot.com/
For Linda's diabetic recipes and information go to http://diabeticenjoyingfood.squarespace.com/

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Old-Fashion Recipes For Velveeta Country Chicken Casserole and Pineapple Sheet Cake For Diabetics

By Linda Carol Wilson

For a quick and easy old-fashion dinner casserole like you remember from your childhood, try this Velveeta Country Chicken Casserole. This recipe is also a great way to use leftover chicken or turkey. It's quick, easy, economical and will no doubt become a family favorite. Kids love chicken and cheese so this is a perfect casserole for sit-down family dinners. For dessert, another vintage recipe, pineapple sheet cake. It is also quick and easy and can be made earlier in the day, even the night before, to make getting dinner on the table quickly a real possibility. This cake, too, is sure to become a family favorite.
VELVEETA COUNTRY CHICKEN CASSEROLE
1 lb Velveeta pasteurized process cheese spread, cubed
1 cup milk
1/2 cup Miracle Whip salad dressing
2 cups chopped cooked chicken (or turkey)
1 10-oz pkg frozen peas and carrots, cooked and drained
5-oz spaghetti, cooked and drained
1 tbsp chopped chives
In a medium saucepan, heat cheese, milk, and salad dressing over low heat, stirring until sauce is smooth. Add remaining ingredients; mix well. Pour into a 2-quart greased casserole dish and bake at 350 degrees for 35 to 40 minutes or until hot. Makes 6 to 8 servings.
PINEAPPLE SHEET CAKE AND FROSTING
2 1/2 cups flour
1 1/2 cups Splenda
1/2 cup sugar
2 eggs
2 tsp baking soda
1 #2 can crushed pineapple, undrained
1/2 cup nuts
Frosting:
8 oz pkg cream cheese
1/2 stick oleo
2 1/2 cups sugar-free powdered sugar
1/4 cup flour
1 tsp vanilla
For cake, mix well and pour into large cookie sheet. Bake at 350 degrees for 20 to 25 minutes. For frosting, mix well. Spread on cake while still hot. Sprinkle some nuts on top.
Enjoy!

For more of Linda's recipes and diabetic information go to http://diabeticenjoyingfood.blogspot.com/
For her vintage recipes, visit her blog at http://grandmasvintagerecipes.blogspot.com/

Article Source: http://EzineArticles.com/?expert=Linda_Carol_Wilson

Tasty Pineapple Cake and Other Sugar-free Cakes - Great Cakes With No-Sugar-Added

By Linda Carol Wilson

For diabetics or others watching their sugar-intake, here are three great cake ideas. And the best part is that non-diabetics will also enjoy these tasty treats. No need to make a diabetic cake and a regular cake when you serve these recipes. These cakes are great for children who are diabetic or are on sugar-restricted diets,too. Try our Tasty Pineapple Cake, Banana Split Cake or Peach Cake today and give your family and friends a no-sugar-added treat.
TASTY PINEAPPLE CAKE
1/2 cup salt-free butter
2 1/4 cups Equal Sugar-Lite, divided*
2 eggs or 1/2 cup egg substitute
1 1/2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup fat-free milk
4 slices unsweetened canned pineapple, drained on a paper towel
non-stick vegetable cooking spray
1/2 cup unsweetened pineapple juice
Preheat oven to 350 degrees. Spray a 6-cup Bundt pan with cooking spray and set aside.
In a large mixing bowl, combine butter and 2 tablespoons Equal until light and fluffy. Add remaining Equal, except for 1 tablespoon. Add eggs, 1 at a time, beating well at medium speed of an electric mixer. Combine flour, baking powder, baking soda, and salt. Add to the creamed mixture alternately with milk, beginning and ending with the flour mixture. Beat at low speed after each addition. Cut pineapple into 1/2-inch pieces and gently fold into the batter. Spoon batter into the prepared Bundt pan. Tap down to remove air bubbles. Bake 45-50 minutes or until a wooden toothpick inserted in the center comes out clean.
While cake is baking, combine pineapple juice and the reserved 1 tablespoon Equal. Stir well to be sure Equal is dissolved. When cake is removed from the oven, immediately pour mixture over the cake. Let cake stand in pan for 5 minutes. Remove from pan and cool on a wire rack.
12 servings. Each serving equals about 130 calories, 17 g carbs and 3 g protein
*Splenda Baking Blend may be used instead of Equal.
BANANA SPLIT CAKE
Crust: 2 cups graham cracker crumbs
1 stick unsalted butter, melted
Filling: 3 small pkgs sugar-free vanilla pudding mix
3 cans fat-free evaporated milk
Topping: 2 medium bananas, sliced
1 large can crushed pineapple in its own juice
1 carton sugar-free whipped topping
3 tbsp chopped walnuts or pecans
3 tbsp sugar-free chocolate syrup (I recommend Russel Stover brand)
Mix pudding and milk together until thickened. Chill in the refrigerator while making the crust. To make crust, mix graham crackers and butter together and press onto the bottom of a 9 x 13-inch pan. Remove filling from refrigerator and spread over top of crust. Add topping ingredients one at a time in the order listed. Refrigerate until serving time.
PEACH CAKE
1 box sugar-free white cake mix
1 1/4 cups water
1/3 cup canola oil
3/4 cup egg substitute
1 small box sugar-free peach gelatin
Preheat oven to 350 degrees. Lightly spray a 9x13-inch baking pan with non-stick vegetable spray. In a large mixing bowl, beat together cake mix, water, oil, egg substitute and dry gelatin with electric mixer, on low speed, about 30 seconds until blended. Increase speed to medium and beat two minutes longer. Pour batter into prepared pan. Bake 35-40 minutes until lightly browned and a toothpick inserted in the center comes out clean. Remove from oven and cool until barely warm. Lay a fancy paper doily on top of cake and sprinkle with sugar-free powdered sugar to decorate.
To make sugar-free powdered sugar:
Put 3/4 cup of Splenda Granular and 2 tablespoons cornstarch in a blender and blend until it is a very fine powder. 0 grams of sugar and only 4 carbs per tablespoon.
Enjoy!

For more of Linda's recipes and diabetic information go to http://diabeticenjoyingfood.blogspot.com/ or visit her large collection of old fashion recipes at http://grandmasvintagerecipes.blogspot.com/

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EASY Old Fashioned Pineapple UPSIDE-DOWN Cake in Skillet Recipe YUM

By Luanne Oda

This is a great old fashioned pineapple upside down cake recipe that has probably been used for generations! This recipe is made in an old fashioned cast iron skillet. An added benefit is that cooking in cast iron skillets can actually add significant amounts of iron to your food and into your body! This was proven by researchers in and published in the July 1986 issue of the Journal of the American Dietetic Association Journal. Acidic foods that have a higher moisture content absorb the most iron, making pineapples a great food to use. So have fun, enjoy the cake & maybe get a little healthier!!
Topping Ingredients:
1/2 cup butter
1 cup firmly packed brown sugar
1 can (20 oz) pineapple slices, well drained
Maraschino Cherries drained & halved
Walnut halves
CAKE Ingredients:
1 pkg yellow cake mix
1 pkg (4 serving size) instant vanilla pudding & pie filling mix
4 eggs
1 cup water
1/2 cup oil
HOW TO:

1. Preheat Oven to 350 degrees
2. For topping, melt butter over low heat in 12" cast iron skillet. Arrange pineapple slices, cherries and walnut halves in skillet
3. 3. For cake combine cake mix, pudding mix,eggs,water & oil in large mixing bowl. Mix at med speed with electric mixer for 2 minutes. Pour batter evenly over fruit in skillet. Bake at 350 for about 1 hour or until toothpick inserted into center comes out clean. Invert onto a serving plate. Serve to guests & ENJOY!

Check out my website for beautiful linens, tea party accouterments, and tea party favors!

Luanne R Oda aka NANALULU http://nanaluluslinensandhandkerchiefs.com/

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How To Make A Mandarin Pineapple Dessert Pizza Cake Recipe

By KC Kudra

It is surprising the types of pizza you can make when you consider the wide variety of ingredients you can choose to include. Making them is not that hard as long as you have a good solid crust, delicious fillings and a great tasting topping and garnish. Whether you like savory or sweet pizza they are basically all the same. However, the trick to making a delicious mandarin pineapple dessert pizza cake is below. You can see that it uses simple ingredients.
Read Ahead While Making a Pizza Recipe
As with any type of recipe you need to read ahead while making the dish. For instance, if you do not read ahead, you might wind up pouring out the ingredients you need to complete this particular dessert. It is always a good thing to make sure that you know what you need and what you will do at each step of the way. Study this recipe and then make it at home, you will be glad you did.
Recipe for Mandarin Pineapple Dessert Pizza Cake
What You Need

• 1 white cake mix
• ¼ cup brown sugar
• ½ cup chopped walnuts or pecans
• 2 eggs
• ¼ cup water
• ¼ stick butter or margarine
• 1 large cans mandarin oranges
• 1 large cans pineapple chunks
• 1 large cans fruit cocktail
• 1 cup mandarin orange juice from the can
• ½ pineapple juice from the can
• 2 Tablespoons cornstarch
• ¼ cup sugar
• 1 teaspoon cinnamon
• 3 large sliced bananas
• 1 quart sliced strawberries
• 2 large containers whipped topping
• 1 cup chopped walnuts or pecans
• 1 cup flaked coconut

How to Make It
Prepare 2 medium to large size pizza pans or baking sheets by spraying them lightly with cooking spray. Set aside until needed.
Preheat oven to 350 degrees Fahrenheit.
Using a large mixing bowl, you will add the cake mix, brown sugar, nuts, eggs, water and butter or margarine and then mix well until thoroughly combined.
Press this mixture onto the prepared pizza pans evenly. You can form a rim for the pizza by gently pinching up the dough around the edges. Place in the oven and bake for about 12 minutes. After baking, remove from oven and set aside to completely become cool to the touch.
Drain the fruit, while reserving the juice from the mandarin oranges and pineapple chunks to prepare the sweet topping for your dessert. Add the fruit juice to a small saucepan and then add the cornstarch, sugar, and cinnamon. Stirring constantly until the mixture reaches a boil. Remove from heat and allow this mixture to become cool.
After allowing the crust to cool, spread the whipped topping evenly over both the dessert pizzas. Arrange the mandarin orange segments, pineapple chunks, banana, and strawberry slices onto the whipped topping in a swirl pattern or decorative pattern.
Drizzle the fruit glaze topping over the filling of whipped topping and fruits and then garnish with chopped nuts and coconut. You can serve immediately if you like or you can place the pizzas in the refrigerator overnight to chill before cutting and serving.

If you and your family enjoy making and eating all different types of pizza, you really should try making this delicious and colorful pizza. You can find even more, great recipe ideas by visiting our blog today!
GreatPizzaRecipes.com You Make the Pizza, We Help You Make It Great!

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How to Make a Pineapple Upside Down Cake

By Angelica Florin

Cakes are truly delightful to eat for dessert or teatime. You can find different types of cake recipes that feature chocolate chips, shredded vegetables and even fruits slices. The perfect mix of ingredients makes the cake simply amazing. Moreover, you will find it easy to prepare the recipe. Hence, even amateur cooks will experience the convenience in making a great dessert.
Pineapple upside down cake is one of the easy cake recipes that you can try making. This fabulous treat is definitely a classic; the rich taste of caramel and the smooth texture of the cake make this recipe an all-time favorite. You can serve the cake warm or cool; some even add whipped topping to create a luscious taste to the cake.
If you wish to make this delightful cake for your special family gathering or maybe a dessert for a regular family meal, you should check out this recipe. Here is one simple recipe for pineapple upside down that you will find very easy to make.
No-Fuss Delicious Pineapple Upside Down Cake
Go for a classic dessert that the whole family will love. This recipe for pineapple upside down is perfect to make for teatime, breakfast or dessert.
Ingredients:
1/2 teaspoon of salt
1 cup of pineapple slices
1 1/2 cups of all-purpose flour
6 tablespoons of cake flour
1 stick of unsalted butter
1 cup of brown sugar
6 tablespoons of ground almonds
3/4 teaspoon of baking powder
1 3/4 cups of white sugar
1 cup of unsalted butter
4 pieces of large eggs
3/4 teaspoon of vanilla extract
3/4 cup of sour cream
Procedure:
Begin by preparing the caramel topping for the cake. In a saucepan, blend the sugar and butter. Cook over medium heat to dissolve the sugar. Allow the mixture to become bubbly before turning off the heat. Next, pour the sugar mixture into a round cake pan. Place the slices of pineapple over the caramel. Then, preheat the oven to 325 degrees F.
In a bowl, combine the flours, salt, baking powder and the ground almonds. Next, use an electric mixer to blend well the butter and the sugar. Mix these ingredients until the texture has turned light in appearance. Add in the eggs, vanilla extract and the remaining dry ingredients. Blend in the sour cream and stir continuously.
After mixing the ingredients well, pour the batter over the caramel and pineapple mixture in the cake pan. Bake the batter for an hour up to an hour and a half. You may use a tester to check if the cake is ready. Allow at least 10 minutes to let the cake cool.
Lastly, transfer the cake into a nice serving platter and slice it. You may serve this fabulous pineapple upside down cake warm or a bit cool. Prepare a pitcher of icy cold fruit juice to complete a satisfying treat for teatime.
Because of the simplicity of this cake recipe, you will definitely want to try making this great treat. The whole family will love the rich taste and nutritious goodness of this classic all-time favorite cake.

For more information on food and recipes, please visit: Pineapple Upside Down Cake and Ice Cream Cake Recipe.

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Delicious Dessert Recipes Including Pineapple Sour Cream Pie and An Almond Bundt Cake

By Linda Carol Wilson

No matter how good the meal, the dessert is often what folks remember the most. The next time you are looking for a spectacular dessert try one of these recipes to end your delicious meal. These recipes are also great for having friends over for coffee and dessert if you do not have the time or money for a complete dinner party. The Pineapple Sour Cream Pie is very easy and doesn't require baking.
PINEAPPLE SOUR CREAM PIE
1 pkg (6 serving size)vanilla flavor instant pudding mix
1 can (8-oz) crushed pineapple in its own juice
2 cups sour cream
1 tbsp granulated sugar
1 baked 9-inch pie shell, cooled
whipped cream for garnish, if desired
maraschino cherries for garnish, if desired
In a deep, narrow-bottomed bowl combine the pudding mix, pineapple including juice, sour cream, and sugar. Beat at the lowest speed of electric mixer for only 1 minute to blend. Pour the mixture into the prepared pie shell and chill for around 3 hours.
Before serving, garnish each piece with whipped cream and a maraschino cherry, if desired.
ALMOND BUNDT CAKE
3 cups all-purpose flour
1/2 cup whole-wheat flour
1 tbsp baking powder
1/4 tsp salt
1 cup butter, softened
2 cups granulated sugar
4 large eggs
1 tsp almond extract
1 cup milk
2 tbsp butter, melted
3 tbsp Amaretto*
1 cup powdered sugar
1/2 cup sliced toasted almonds
Preheat oven to 325 degrees.
Grease and flour a Bundt pan; set aside.
In a bowl combine the flours, baking powder, and salt; set aside.
In a large mixer bowl, using an electric mixer, cream the 1 cup of butter and the granulated sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Stir in the almond extract. Add the flour mixture alternately with the milk, beginning and ending with the flour mixture. Mix well after each addition.
Pour the batter into the prepared Bundt pan and bake at 325 degrees for 50 to 60 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan on wire rack for a few minutes. Carefully remove cake and cool completely on the wire rack.
*If you do not want to use Amaretto, substitute almond extract to suit your taste.
To make glaze: Combine the melted butter, Amaretto, and powdered sugar in a bowl and mix well until smooth. Drizzle glaze over the cake allowing to drip down the sides. Sprinkle the toasted almonds over the top.
Enjoy!

For more of Linda's dessert recipes visit her blog at http://ladybugssweettreats.blogspot.com.
For her diabetic dessert recipes visit her at http://diabeticenjoyingfood.blogspot.com.

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A Fun and Easy To Make Pineapple Party Jello Cake Recipe

By KC Kudra

When you are planning on having fun, you want to serve party foods that are fun and easy to make. Whether you plan a potluck dinner, a family dinner or you are attending a social gathering and you want to prepare a sweet treat that everyone will enjoy adding jello to the mix can create fond memories and smiles.
Adapt any Jello Recipe to Suit the Occasion
You can easily adapt any jello recipe to suit the occasion or the party theme you are trying to create. For instance, in this recipe we are using orange flavor gelatin; however there are so many other delicious flavors of instant gelatin or instant pudding from which you can choose to include. For instance, you can take this pineapple party cake and turn it into a peach or blueberry delight. It all just depends on what flavor you are craving.
You might also choose to add different flavors by using bananas, berries, kiwi, or many other different types of fresh or canned fruits. Making the cakes yourself for this recipe can be fun when it comes to making everything homemade. However, you might also use prepared cake layers from the grocery store instead of making the cake for this dessert yourself. For instance, some may consider using an angel food cake. No matter, the reason or the ingredients, you want to make something that has everyone asking for a seconds.
Recipe for Pineapple Party Jello Cake
What You Need

• 1 2-layer baked and cooled white cake
• ¾ cup boiling water
• 1 package orange flavor jello gelatin 3 ounce
• 1 can crushed pineapple and juice
• 1 ½ cups ice cubes
• 1 container whipped topping 8 ounce

How to Make It
Make and bake a white cake mix according to the directions of the box to make a 2-layer 9 inch cake. Allow the cake to become completely cool, while setting aside until needed.
Using a medium size saucepan, you will heat to boiling the ¾ cup of water and then gradually add the orange flavor gelatin. Stir continually while heating to dissolve the gelatin.
Add the pineapple and juice and the ice cubes, stirring for 3 to 5 minutes to thoroughly blend as the gelatin thickens. Remove any remaining ice and discard. Place in the refrigerator overnight or until the gelatin is thickened and chilled.
Spoon 1 cup of the thickened orange gelatin over each layer of the cake and then chill overnight or for at least 2 hours.
Into the remaining orange gelatin mixture you will fold the whipped topping and then set aside until needed.
Using a large serving platter you will place one cake layer with the gelatin side up and then you will place the second cake layer on top of the first cake layer. Using the whipped topping mixture you will frost the sides of the cake and approximately 1 inch around the top edge of the cake. Place in the refrigerator overnight or for at least 2 to 3 hours before serving.

This pineapple party jello cake recipe is easy to make. It is perfect for serving at home or at a social gathering. We have even more delicious dessert ideas you can make while using jello. Visit our site today to find even more delicious dessert ideas.
JelloRecipes.net - We Don't Make the Products We Just Make Great Desserts with Them!

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Old Fashion Cake Recipes For Velvet Crumb Cake and Pineapple Flavored Pound Cake

By Linda Carol Wilson

Today we have cake decorators and beautiful cakes in the bakeries, the grocery stores, discount stores, etc. But I still like to go back to the cakes of my childhood and I'm sure many of you do too. These recipes are for old fashion cakes that go back to my childhood and perhaps yours. Velvet Crumb Cake is a small square cake with a crumb topping that is perfect with coffee or tea. The Pineapple Flavored Pound Cake is perfect served with fresh fruit or berries. These cakes are especially good for occasions that call for a light dessert with coffee or for transporting to the office, a reunion, or church social. You don't have to worry about the frosting running or keeping your cake in the shade at picnics.
VELVET CRUMB CAKE
1 1/3 cups baking mix such as Bisquick
3/4 cup sugar
3 tbsps shortening
1 tsp vanilla
1 egg
3/4 cup milk
Mix all ingredients together and bake in a 350 degree oven for 35 to 40 minutes. Makes a small cake so use an 8-inch square pan, greased and floured.
Broiled Topping for Crumb Cake:
3 tbsp softened butter
1/3 cup brown sugar
2 tbsp milk or cream
1/2 cup coconut
1/4 cup chopped nuts
Mix altogether and spread on warm cake. Put under broiler until brown; approximately three minutes.
PINEAPPLE FLAVORED POUND CAKE
1 cup shortening
2 cups sugar
2 cups sifted plain flour
5 large or 6 small eggs
5 tbsp pineapple juice
Preheat oven to 325 degrees.
Cream shortening and sugar together. Add eggs to sugar mixture, one at a time. Alternately add in flour and pineapple juice. Beat at low speed of electric mixer until creamy. Bake in a greased and floured tube, Bundt, or loaf pan until done; approximately 1 hour.
This cake is great sliced and topped with fresh berries.
Enjoy!

For more of Linda's old fashion recipes visit http://grandmasvintagerecipes.blogspot.com/
For more of her 'sweet' recipes visit her other blog at http://ladybugssweettreats.blogspot.com/

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