Fall Baking

Hi, Ya'll

I hope things are going good for you and yours. 

Everyone is doing great around here...

Mr. Sweet is good...
Our kids are doing good....
Our grands are good....

so ALL IS WELL WITH MY SOUL.

♥ ♥ ♥

I cooked and baked some this past weekend....

I made an old fashioned PINEAPPLE UPSIDE DOWN CAKE...

and, boy.......was it good.
I added a big ole tablespoon of SOUR CREME to the batter
and it made the cake so light and fluffy and it almost fell apart...
O MY GOODNESS.....sooo stinkin' good.

You know how you just love a recipe and, somehow, it gets shoved to the back of your recipe box and the first thing you know......YOU FORGET ALL ABOUT IT.
That's pretty much what happened to my recipe for this cake. I was trying to decide what to take to our weekly HOME FELLOWSHIP gathering and I remembered it.

 I forgot to take a photo of my cake batter in the cast iron skillet...my mama taught me to bake this cake in a cast iron skillet....and so I do ! :))
I sprayed the skillet with PAM..then added about 3 teaspoons of butter. When melted, I added IDEAL BROWN SUGAR SUB to the butter...then I put my circles of PINEAPPLE, with a cherry in each.

Mix your favorite white cake (or you certainly can use a white cake mix) and pour it on top of your fruit and sugar.

About 25 to 30 minutes in a 350 oven. Let cool just a tad and turn out on your favorite, prettiest cake plate.
*** TIP OF THE DAY....

I have used CRUSHED PINEAPPLE instead of the rings and  added the cherries and it was just DELISH.... More pineapple AND cherries in every bite.
                                                            

I added extra, long stemmed cherries to the top after the cake baked.

Everyone always LOVES the cherries and seems there's never enough.

Everyone in our family wants at least one cherry...
seldom can I get enuf on the cake so a lot of us GROWNUPS
give up our cherry to one of the younger....
then, if one wants, they can wait 'til everyone is gone and go
to the JAR OF CHERRIES and eat all they want....NOT that I would ever do that !!

Two recipes in this post...:) The cake wasn't REALLY a recipe, per se...





The hosts were having 2 different kinds of
HOMEMADE SOUP,
so I also made the wonderful
SEASONED FIRE CRACKERS.....

****FIRE CRACKERS****

4 sleeves Premium Saltines
1-1/4 cups canola oil (I didn't have canola..used vegetable oil)
2 Tbsp. Crushed Red Pepper (Pizza Pepper) (I used 1 Tablespoon)
1 Tsp Garlic powder
1/2 Tsp. Onion powder
1 pkg. Dry Ranch Salad Dressing Mix

Stand all crackers on their edges (like papers in a file) in a large bowl or Dutch Oven. Have a second bowl of similar size ready.

Mix all remaining ingredients in a small bowl to become a dressing.

Pour this mixture over the crackers. Let the dressing drain down and let set for 15 minutes. Transfer the crackers into the second bowl by hand. Reuse the same 'dressing' over the crackers again. Let sit for 15 more minutes. Repeat this cycle 2 more times.

Remove crackers from any remaining liquid and store in an air-tight container.

************

I tried just putting all the crackers into a zip lock bag the first time I made these,

and it didn't work very well. 

The crackers were waaay too oily.

ALSO...

CANOLA oil is lighter than VEGETABLE oil and will work even better on these 

tasty morsels.

After doing just what the recipe told me to do, they were delicious. After I poured the last round of seasoned oil on them, I let them "dry" a little on paper towels before putting them into the ziplock bag.

GOOD GRIEF, they're good...

Have a blessed day....

xo bj 

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