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Let’s Eat

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By Heidi Sutton

July 4th celebrations are much anticipated each year. Whether they include an intimate barbecue with a close-knit group of friends or a massive block party with everyone from the neighborhood, there’s a strong chance that food will be part of the party.

As various menu items will hit the grill, hosts and hostesses may wonder which desserts to serve to make their events complete. While there is seemingly nothing more American than apple pie, cookies also can be sweet ways to help wrap up the festivities. 

Sugar cookies are a universal favorite, and in this recipe for “Fourth of July Cookie Cups” they’re shaped into cups filled with a buttercream frosting. Enjoy this star-spangled showcase, courtesy of “Live Well, Bake Cookies” (Rock Point) by Danielle Rye.

Fourth of July Cookie Cups

YIELD: Makes 24 cookie cups

INGREDIENTS:

Nonstick cooking spray, for greasing pan

11⁄2 cups all-purpose flour, spooned and leveled

1 teaspoon cornstarch

1⁄2 teaspoon baking powder

1⁄4 teaspoon salt

1⁄2 cup (1 stick) unsalted butter, softened

3⁄4 cup granulated sugar

1 large egg, at room temperature

1 teaspoon vanilla extract

Red, white and blue sprinkles, for topping

   Vanilla Buttercream Frosting

1⁄2 cup (1 stick) unsalted butter, softened

11⁄2 cups powdered sugar

1 tablespoon heavy whipping cream or milk

1 teaspoon pure vanilla extract

DIRECTIONS: 

To make the cookie cups: preheat the oven to 350 F. Spray a 24-count mini muffin pan with nonstick cooking spray and set aside. In a large mixing bowl, whisk together the flour, cornstarch, baking powder, and salt. Set aside. In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl using a handheld mixer, beat the butter and granulated sugar together for 1 to 2 minutes, or until well combined.

Mix in the egg and vanilla extract until fully combined, making sure to stop and scrape down the sides of the bowl as needed. Mix in the dry ingredients until just combined. Evenly distribute the cookie dough among all 24 cups in the mini muffin pan, a little more than 1 tablespoon of cookie dough per cup. Press each ball of cookie dough into the cups and smooth it out.

Bake for 11 to 13 minutes, or until the edges of the cookie cups are lightly browned and the tops are set. Remove from the oven, and make an indentation in each cookie using the back of a measuring spoon. Allow to cool in the muffin pan, then carefully remove from the pan and set aside.

To make the vanilla buttercream frosting: In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl using a handheld mixer, beat the butter for 1 to 2 minutes until smooth. Add the powdered sugar, 1⁄2 cup at a time, mixing in each addition until well combined. Add the heavy whipping cream and vanilla extract, and continue mixing until fully combined, stopping to scrape down the sides of the bowl as needed. Pipe the frosting into the cooled cookie cups and top with the sprinkles.

Store the cookie cups in an airtight container at room temperature or in the refrigerator for up to 4 days.

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Banana Pudding Cheesecake Bars

By Heidi Sutton

Backyard barbecues beckon and poolside entertaining reigns supreme every summer. After guests have had their fill of fire-licked grilled burgers, hot dogs and chicken, a refreshing dessert that won’t have summertime hosts sweating preparation can make for the perfect culinary capper. 

A no-bake dessert ideal for warm weather entertaining, banana pudding often wins rave reviews. Anyone who loves the sweet taste of bananas, the creaminess of rich pudding and the crunch of vanilla wafers will enjoy digging into these two delicious treats. 

Banana Pudding

Banana Pudding

While many vanilla pudding recipes are topped with whipped cream, this version, courtesy of Trisha Yearwood and the Food Network, changes things up with a meringue topping for added flair. 

YIELD: Makes 8 servings

INGREDIENTS:

4 large eggs

3⁄4 cup sugar

3 tablespoons all-purpose flour

1⁄2 teaspoon plus a pinch salt

2 cups whole milk

1⁄2 teaspoon vanilla extract

30 to 40 vanilla wafers

3 to 4 medium ripe bananas

DIRECTIONS: 

Separate the yolks from the whites of three of the eggs; set aside the whites. Add the remaining whole egg to the yolks. In a saucepan, whisk together 1⁄2 cup sugar, the flour and 1⁄2 teaspoon salt. Stir in the whole egg and three yolks, and then stir in the milk. Cook uncovered, stirring often, until the mixture thickens, about 10 minutes. Remove from the heat and stir in the vanilla.

Preheat the oven to 425 F. Spread a thin layer of the pudding in a 11⁄2 quart casserole dish. Arrange a layer of vanilla wafers on top of the pudding. Thinly slice the bananas crosswise, about 1⁄8 inch thick, and arrange a layer of banana slices over the wafers. Spread one-third of the remaining pudding over the bananas and continue layering wafers, bananas and pudding, ending with pudding.

To make the meringue, beat the reserved egg whites with a pinch of salt until they are stiff. Gradually beat in the remaining 1⁄4 cup sugar and continue beating until the whites will not slide out of the mixing bowl when it is tilted. Spread the meringue over the pudding with a spatula, making a few decorative peaks on top, and bake until the meringue is lightly browned, 5 minutes.

Banana Pudding Cheesecake Bars

Banana Pudding Cheesecake Bars

This dessert bar recipe, courtesy of Lena Abraham, senior food editor and stylist at Delish, marries tangy cream cheese with sweet and velvety banana pudding atop a cookie crust. They’re easy to prepare ahead of time and easily sliced when the dessert bell beckons. 

YIELD: Makes 9 servings

INGREDIENTS:

For crust:

1 1⁄2 cup crushed vanilla wafer cookies

5 tablespoons butter, melted

2 tablespoons sugar

Pinch sea salt

For filling

1 1⁄2  (8 ounces) blocks cream cheese, softened

1⁄2 cup sugar

1 1⁄2 cup whipped topping

1 3.4-ounce package instant banana pudding mix

1 3⁄4 cup whole milk

For topping

Whipped topping

1⁄2 banana, sliced

9 vanilla wafer cookies

DIRECTIONS: 

Line an 8-inch by 8-inch pan with parchment paper. Make crust: In a medium bowl, combine crushed wafer cookies with butter, sugar and salt. Press in an even layer into the prepared pan. Place in freezer while making filling.

Make cheesecake filling: In a large bowl using a hand mixer (or in a stand mixer), beat cream cheese until fluffy and no clumps remain. Add sugar and beat until combined. Fold in whipped topping and set aside. In a medium bowl, whisk together pudding mix and milk. Let pudding stand for 3 minutes in the refrigerator, until thickened. Fold into cheesecake mixture until well combined. Pour filling into prepared crust and smooth into an even layer. Freeze until bars are firm, at least 6 hours and up to overnight.

When firm, remove from freezer and slice into nine bars. Top each bar with a dollop of whipped topping, a slice of banana and a vanilla cookie before serving.

Note: If banana isn’t your favorite flavor, replace banana pudding with lemon pudding and use a thin lemon slice in the whipped topping dollop as a garnish when serving.

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Blueberry Galette

By Heidi Sutton

Blueberries should be a delicious part of people’s daily diets because this flavorful fruit packs a nutritious punch. Blueberries are a great source of antioxidants, which can help the body fend off various illnesses. 

Various pastries showcase blueberries, including the French galette. A galette is not a pie, but more of a freeform crusty cake. However, it is similar to pie, making it a welcome alternative to that popular pastry. This recipe for “Blueberry Galette,” courtesy of the U.S. Highbush Blueberry Council, is a delicious treat that’s perfect for entertaining.

Blueberry Galette

YIELD: Makes two 12-inch galettes

INGREDIENTS:

Crust

3 cups unbleached all-purpose flour

1 1⁄2 teaspoons salt

2 tablespoons sugar

4 ounces lard or shortening, cut into 1⁄2-inch pieces and frozen

1 cup unsalted butter, cut into 1⁄2-inch pieces and refrigerated

1⁄2 cup ice water

1 teaspoon vodka

Filling

8 cups fresh or frozen blueberries

3⁄4 cup sugar, plus 2 tablespoons, separated

31⁄2 tablespoons cornstarch

1⁄4 teaspoon salt

1 lemon, zested

1 tablespoon lemon juice

1 egg

1 tablespoon water

DIRECTIONS: 

To make the crust: Combine the flour, salt and sugar in a food processor. Add the butter and lard. Use the food processor to work the butter and lard into the flour by pulsing it until the butter is in pea-sized pieces. Whisk the water and vodka together and add it to the flour/butter mixture a few tablespoons at a time. It will start to look shaggy, but not dry. It should hold together when you squeeze it in your hand. 

Gently press the dough into a ball using a pastry scraper or your hands. Divide the dough into two pieces and create round disks. Wrap the dough in plastic and refrigerate for at least an hour, or overnight.

To make the filling: In a small bowl, combine 3⁄4 cup sugar, cornstarch, salt, and lemon zest. Massage the zest into the sugar. In a large bowl, toss together the blueberries and lemon juice. Add the sugar/lemon zest mixture and gently stir to coat the blueberries. Line a baking sheet with parchment paper. On a floured surface, roll out the chilled pie dough into a 1⁄8-inch-thick-circle. Dust off any extra flour and lay crust onto the prepared pan.

Mound the blueberry filling in the middle of crust. Fold and crimp the dough up so that it covers at least 2 inches of the filling. Freeze the shaped galette for at least 15 minutes to chill the dough. 

Preheat the oven to 425 F and set rack in middle of the oven. Just before baking, beat the egg and water together and brush the edges with egg wash. Sprinkle crust with the remaining 2 tablespoons of sugar. Bake for 30 minutes, then turn the oven down to 350 F and bake for an additional 30 minutes.

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Yellowfin Tuna and Artichoke Pasta 

By Heidi Sutton

The sun is shining and the weather is finally warm — a perfect week to kick off al fresco dining season. 

Inspired by the Mediterranean tradition of “eating in the open air,” al fresco meals typically take advantage of in-season produce. They offer easy preparation, so you can focus on entertaining, and they are simple enough to eat outdoors. Skip complicated cooking steps and turn to a delicious option like Yellowfin Tuna and Artichoke Pasta, which can be served as an appetizer, side dish, or on its own as a light main course. 

Yellowfin Tuna and Artichoke Pasta 

Recipe courtesy of Rachael Ray

YIELD: Serves 4

INGREDIENTS:

Artichokes: 

Cold water

12 small, fresh artichokes or 2 cans artichoke hearts in water

2 lemons

3 tablespoons extra-virgin olive oil

salt, to taste 

pepper or red pepper, to taste

Pasta: 

Water

2 cans (5 ounces each) Genova Yellowfin Tuna in Olive Oil

2 tablespoons extra-virgin olive oil

4 tablespoons butter, cut into tabs

4 cloves garlic, chopped

1 teaspoon crushed red pepper (optional)

salt, to taste

1/2 cup white wine, chicken stock or vegetable stock

1 pound spaghetti or linguine

1 lemon, juice only

1 cup grated Pecorino Romano cheese

1/4 cup chopped fresh Italian parsley, divided 

1 small handful fresh mint, chopped, divided 

1/4 cup toasted pistachios or pine nuts, chopped 

DIRECTIONS:

To make artichokes: Preheat oven to 425 F. Fill bowl with cold water and juice of one lemon. If using fresh artichokes, trim tops of artichokes and tougher outer leaves. Using vegetable peeler or small paring knife, trim stems. Once prepped, cut fresh artichokes in half. If using canned artichokes, drain well and quarter lengthwise. 

Place artichokes in lemon water. Let soak 2-3 minutes, drain and pat dry with kitchen towel. In casserole or baking dish, arrange artichokes and add juice of remaining lemon, quarter lemon and add lemon wedges to dish. Add olive oil and salt and pepper, to taste. Roast 25-30 minutes, or until tender. 

To make pasta: Bring large pot of water to boil. While water is coming to boil, place large skillet over medium heat and add olive oil and butter. Add garlic; red pepper, if desired; and salt, to taste, and swirl 1 minute. Add white wine or stock and let reduce by half. When water comes to boil, salt water, add pasta and cook 1 minute less than directions. Reserve 1/2 cup pasta water before draining. 

Add artichokes to large skillet with tuna with its oil and gently break up with back of wooden spoon or paddle. Add lemon juice and reserved pasta water to skillet along with drained pasta, cheese and half the parsley, mint and pistachios. Toss to combine, top with remaining parsley, mint and pistachios and serve.

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Chipotle Chicken Flatbread. Photo courtesy of Family Features

By Heidi Sutton

As the weather turns the corner and temperatures rise, opportunities for dining outdoors and soaking up the sunshine abound. Patio meals often mean fresh flavors, making spring a perfect time for heading outside with your favorite seasonal dishes. 

Recipes for Chipotle Chicken Flatbread and Flatbread with Caramelized Onions, Bacon and Arugula make for a perfect al fresco meal. Prepared along with a fresh salad or simply enjoyed by itself, they are simple to make and let home chefs skip complicated kitchen duties without skimping on flavor. 

Chipotle Chicken Flatbread

YIELD: Makes 2 servings

INGREDIENTS:

2 naan flatbreads

2 cups shredded mozzarella cheese

1 clove garlic, diced

4 chicken tenders, cooked and cubed

1 pint cherry tomatoes, quartered

salt, to taste

pepper, to taste

1/2 cup ranch dressing

1 1/2 teaspoons chipotle seasoning

2 tablespoons cilantro leaves, chopped

DIRECTIONS:

Preheat oven to 375 F. Place parchment paper on baking sheet and add flatbreads. Sprinkle cheese on flatbreads. Top with garlic, chicken and tomatoes. Season with salt and pepper, to taste. Bake 16 minutes until cheese is melted. In small bowl, mix ranch and chipotle seasoning.  Drizzle ranch dressing on flatbread and sprinkle with cilantro leaves.

Flatbread with Caramelized Onions, Bacon and Arugula

YIELD: Makes 2 to 3 servings

INGREDIENTS:

1 tablespoon butter

1/2 tablespoon olive oil

1 large sweet onion, sliced

1/2 teaspoon balsamic vinegar

1 naan flatbread (rectangular shape)

1 cup cheddar cheese, shredded

1 cup fontina cheese, shredded

4 slices bacon

arugula

olive oil

lemon juice

DIRECTIONS:

To make caramelized onions: In pan over medium-high heat, heat butter and olive oil. Add onions and let sit about 5 minutes. Once onions start sweating, turn heat to low and cover pan. Cook onions to deep golden brown, stirring every 10-15 minutes. With 10 minutes left, stir in balsamic vinegar.

To make flatbread: Preheat oven to 425 F. On flatbread, layer cheese, bacon and caramelized onions. Bake 13-15 minutes, or until cheese is bubbly and edges are golden brown. Toss arugula with olive oil and lemon juice before placing on flatbread.

See video for Chipotle Chicken Flatbread here.

 

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Upside-Down Honey Cheesecakes

By Heidi Sutton

This Sunday is Mother’s Day, a celebration to honor the woman who made you, well, you. After the Mother’s Day brunch is arranged and the cards and flowers are picked out, it’s time to show your mom just how much she means to you by making a dessert fit for a queen. Here are three delicious ideas.

Upside-Down Honey Cheesecakes

Recipe courtesy of Bon Appétit

Upside-Down Honey Cheesecakes

YIELD: Makes 12 servings

INGREDIENTS:

1 cup sugar

1/3 cup honey

1/4 cup (1/2 stick) unsalted butter

1/3 cup water

3 8-ounce packages cream cheese at room temperature

2/3 cup (packed) golden brown sugar

1 cup sour cream

2 teaspoons fresh lemon juice

2 teaspoons vanilla extract

4 large eggs, room temperature

Assorted fresh berries (for garnish)

DIRECTIONS:

Preheat oven to 300°F. Butter twelve 3/4-cup ramekins or custard cups. Place 1 cup sugar, honey, and butter in heavy medium saucepan. Stir over medium heat until butter melts and mixture is blended.

Increase heat to medium-high and bring to boil. Whisk until mixture darkens slightly and candy thermometer registers 300°F, about 5 minutes.

Remove from heat; add 1/3 cup water (mixture will bubble vigorously); whisk to blend. Divide topping among ramekins (about 2 tablespoonfuls for each). Divide ramekins between 2 roasting pans and chill while preparing filling.

Using on/off turns, blend cream cheese and brown sugar in processor, scraping bowl occasionally. Add sour cream, lemon juice, and vanilla; process until smooth. Add eggs 1 at a time, processing just to blend between additions. Divide filling among ramekins.

Add enough hot water to pans to come halfway up sides of ramekins.

Bake cheesecakes until set, about 35 minutes. Remove from roasting pans and chill until firm, about 1 hour. 

Run thin knife around sides of ramekins. Invert onto plates, scooping any remaining topping from ramekins over cheesecakes. Garnish with berries.

Strawberry Shortcake Cupcakes

Recipe courtesy of Redbook

YIELD: Makes 12 servings

INGREDIENTS:

1 1/3 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter, softened

2/3 cup granulated sugar

2 large eggs

1 1/2 teaspoons vanilla extract

2/3 cup sour cream

Topping

1 quart strawberries, hulled, thickly sliced

1/3 cup granulated sugar

1 tablespoon lemon juice

1 1/2 cups cold heavy cream

3 tablespoons confectioners’ sugar

1 tablespoon vanilla extract

DIRECTIONS:

Heat oven to 350° F. Line 12 standard muffin cups with paper liners. In medium bowl, whisk flour, baking powder, baking soda, and salt. In large bowl with mixer on medium, beat butter and sugar until light and creamy. Beat in eggs, 1 at a time, then vanilla. With mixer on low, alternately beat in flour mixture and sour cream until combined. Continue to beat on medium until batter is thick and smooth.

Spoon batter into a zip-top bag. Snip a 1/2-inch corner from bag and fill liners slightly less than two-thirds full. Bake 24 to 26 minutes, or until lightly golden and a pick inserted in the center of a cupcake comes out clean. Cool in pan on a wire rack 5 minutes; remove cupcakes from pan and cool completely.

Toss strawberries several times in a bowl with sugar and lemon juice until very syrupy. In large bowl, beat cream, confectioners’ sugar, and vanilla until soft peaks form.

Use a skewer to poke several holes into top of each cupcake. Spoon some syrup from bowl over top, allowing it to absorb into cupcakes. Top with sliced berries and a dollop of cream. Arrange a few sliced berries in cream and drizzle with remaining strawberry syrup.

Frozen Raspberry Layer Cake

Recipe courtesy of Country Living

Frozen Raspberry Layer Cake

YIELD: Makes 8 to 10 servings

INGREDIENTS:

2 10 3/4-ounce frozen pound cakes, crusts removed, sliced into 1/4-inch-thick slices

3 cups vanilla ice cream, slightly softened

4 cups raspberry sorbet, slightly softened

1 pint fresh raspberries, rinsed and picked over

3 tablespoons Chambord, or other raspberry-flavored liqueur

DIRECTIONS:

Prepare the pan: Trace and cut out a 9-inch circle from parchment paper and fit it into the bottom of a 9-inch springform pan.

Cut out a 3- by 27-inch strip of parchment and fit around inside of pan. Tape to secure parchment paper and set aside.

Assemble the cake: Cover bottom of pan with a single layer of pound cake slices and spread ice cream evenly over cake. Freeze until ice cream hardens – about 25 minutes.

Spread 2 cups sorbet over ice cream, followed by another layer of pound cake slices. Return cake to freezer for 10 minutes.

Combine raspberries and Chambord together in small bowl. Remove cake pan from freezer and place berries evenly over cake. Top with a final layer of pound cake and remaining sorbet. Wrap tightly with plastic wrap and freeze until firm  at least 4 hours.

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Asparagus, Bacon and Egg Salad. Photo courtesy of Culinary.net

By Heidi Sutton

Whether it’s Asparagus, Bacon and Egg Salad with a Dijon vinaigrette for lunch or Asparagus Fries paired with a bright, lemony aioli for dipping as a snack, these tender, green spears makes for a great springtime treat.

Asparagus, Bacon and Egg Salad

YIELD: Serves 2

INGREDIENTS:

6 bacon slices

1 pound fresh Michigan asparagus, ends trimmed

1/3 cup olive oil

2 tablespoons champagne vinegar

1tablespoon honey

1tablespoon Dijon mustard

1/4 teaspoon salt

1/2 teaspoon black pepper

4 hard-boiled eggs, peeled and quartered

2/3 cup halved cherry tomatoes

1/4 cup sliced green onion

DIRECTIONS:

In skillet, cook bacon until crisp. Remove from pan. Set aside. Cut asparagus into four pieces. Add asparagus to same skillet used to cook bacon. Cook until fork tender, about 4 minutes, depending on thickness of asparagus. While asparagus cooks, prepare dressing. Whisk oil, vinegar, honey, mustard, salt and pepper. Set aside. Chop bacon. Remove asparagus from pan and place on platter. Top with chopped bacon, eggs, tomatoes and green onion. Pour dressing over top.

Asparagus Fries with Citrus Aioli

Asparagus Fries with Citrus Aioli. Photo courtesy of Michigan Asparagus

 

YIELD: Serves 2

INGREDIENTS:

1 lb fresh asparagus, ends trimmed

1/2 cup flour

2 eggs, beaten

1 1/4 cups toasted breadcrumbs

1 tsp fresh lemon zest

1/2 teaspoon salt

1/2 teaspoon black pepper

For citrus aioli:

1/2 cup mayonnaise

1 tsp olive oil

1 tsp lemon zest

1 tsp fresh lemon juice

DIRECTIONS:

Pre-heat oven to 425°F. Line a baking sheet with parchment paper and set aside.  Place three plates in the work area. One one place mix flour, salt, and pepper. One second plate, add the eggs. 

On the third plate, add breadcrumbs and lemon zest. Place a piece of asparagus in the egg wash, next dip it in the flour, next dip it back in the egg wash, and finally roll to coat the asparagus in the breadcrumbs.  

Place asparagus on the baking sheet. Complete process with remaining asparagus. Place asparagus in the oven and bake for 13-15 minutes. The coating will be light brown and crispy. 

While the asparagus cooks, make the sauce by combining all ingredients and stir. Remove asparagus from the oven and serve with the citrus aioli.

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Pecan Toffee Oatmeal Cookies

By Heidi Sutton

Oatmeal is a versatile ingredient found in desserts, breakfast foods, savory dishes, and so much more. While it is enjoyed in many different dishes, for cookie lovers, oatmeal shines brightest in cookie recipes. Homemade oatmeal cookies not only fill the kitchen with delicious aromas, they are a comfort food prepared and enjoyed with others. Many recipes are even passed down among generations. 

The first recorded oatmeal cookie recipe was written by Fannie Merritt Farmer in 1896. The cookies were billed as “health food,” and by the early 1900s a recipe appeared on every container of Quaker Oats. 

In honor of National Oatmeal Cookie Day on April 30, bake up a batch of “Pecan Toffee Oatmeal Cookies” from Laurie McNamara’s Simply Scratch: 120 Wholesome Homemade Recipes Made Easy (Avery).  They could easily become a family favorite in no time.

Pecan Toffee Oatmeal Cookies

YIELD: Makes 3 dozen cookies

INGREDIENTS:

11⁄2 cups unbleached all-purpose flour

1 teaspoon baking soda

3⁄4 teaspoon ground cinnamon

3⁄4 teaspoon kosher salt

1 cup unsalted butter

1 cup packed dark brown sugar

1⁄2 cup granulated sugar

1 teaspoon pure vanilla extract

2 large eggs

3 cups old-fashioned oats

3⁄4 cup chopped pecans, toasted

1 cup toffee pieces

DIRECTIONS:

Preheat the oven to 350 F. Line two rimmed baking sheets with parchment paper or silicone liners. In a medium bowl, combine the flour, baking soda, cinnamon, and salt and set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and both sugars until light and fluffy, about 2 minutes. Add the vanilla. Add the eggs one at a time, mixing and scraping down the sides of the bowl after adding each egg. Gradually add the flour mixture until just combined.  With the mixer on low, stir in the oats, pecans and toffee bits.

Using a 2-tablespoon scoop, measure out the cookie dough onto the prepared baking sheets, spacing them 1⁄2 inch apart. 

Bake for 10 to 12 minutes, rotating the baking sheets halfway during bake time for even baking. Let cool on the baking sheets for 5 minutes before using a spatula to transfer to a wire rack. Repeat with the remaining dough. These cookies are extra delicious when served warm.

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Pineapple Upside Down Cake

By Heidi Sutton

Imagine an old-fashioned dessert that is reminiscent of a simpler time … an airy, buttery vanilla cake with a beautiful caramelized brown sugar topping sweetened with pineapple rings and maraschino cherries. Of course I’m referring to the classic Pineapple Upside Down Cake, the bright flavored spring and summer dessert perfect for casual family dinners and special occasions.

The cake became popular in the United States in the mid-1920s after Dole Pineapple Company sponsored a contest for pineapple recipes and received over 2,500 submissions. The winner was a Pineapple Upside-Down Cake recipe submitted by Mrs. Robert Davis from Norfolk, Virginia. Dole published the recipe in an advertisement, which increased the cake’s popularity.

In honor of National Pineapple Upside Down Cake Day on April 20, here is a recipe for the retro classic dessert that is as delicious today as it was decades ago. The directions call for a large cast-iron skillet. However, you can use any non-stick baking round pan. The cake can be served warm or cold.

Pineapple Upside Down Cake

YIELD: Makes 8 servings

INGREDIENTS:

2/3 cup margarine, divided

2/3 cup packed brown sugar, divided

1 can (20 ounces) Dole Pineapple Slices

10 maraschino cherries

3/4 cup granulated sugar, divided

2 eggs, separated

1 teaspoon grated lemon peel

1 teaspoon lemon juice

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 3/4 teaspoons baking powder

1/4 teaspoon salt

1/2 cup sour cream

DIRECTIONS:

Heat oven to 350° F. In 10-inch cast-iron skillet, melt 1/3 cup margarine. Remove from heat. Add brown sugar and stir until blended.

Drain pineapple slices; reserve 2 tablespoons syrup. Arrange pineapple slices in sugar mixture. Place cherry in center of each slice.

Beat remaining 1/3 cup margarine with 1/2 cup granulated sugar until light and fluffy. Beat in egg yolks, lemon peel, lemon juice and vanilla. Combine flour, baking powder and salt. Blend into creamed mixture alternately with sour cream and reserved pineapple syrup.

Beat egg whites to soft peaks. Gradually beat in remaining 1/4 cup granulated sugar to make stiff meringue. Fold into batter. Pour over pineapple in skillet.

Bake 35 minutes, or until toothpick inserted comes out clean. Let stand 10 minutes, then invert onto serving plate.

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Sweet Potato Power Salad

By Heidi Sutton

Bright, beautiful spring days often call for fresh, delicious meals that give you energy to enjoy the great outdoors. Whether you’re hitting the pavement for a run, powering up for an afternoon at the office or picnicking with loved ones, nutrition and flavor can go hand in hand with an easy-to-make salad.

For your next springtime meal, lean on a versatile ingredient like sweet potatoes as a key ingredient in this Sweet Potato Power Salad, a light yet filling solution that can feed the whole family. Easy to add to a variety of recipes to enhance flavor and nutrition content, sweet potatoes can be used in sweet, savory, simple or elevated recipes. Plus, they can be prepared on the stove, baked, microwaved, grilled or slow cooked to fit your favorite dishes as a natural sweetener without added sugar.

According to the American Diabetes Association, sweet potatoes are a “diabetes superfood” because they’re rich in vitamins, minerals, antioxidants and fiber, all of which are good for overall health. They are also an ideal option for athletes before and after exercising with complex carbohydrates that provide sustained energy.

Sweet Potato Power Salad

Recipe courtesy of Carol Brown on behalf of the North Carolina Sweetpotato Commission

YIELD: Makes 6 servings

 INGREDIENTS: 

4 to 6 sweet potatoes, peeled and diced

2 teaspoons, plus 1 tablespoon, olive oil, divided

3/4 teaspoon salt, divided

1/4 teaspoon pepper

1 1/2 bunches curly kale, rinsed and chopped (7-8 cups)

1/2 large lemon, juice only

1 can (15 ounces) garbanzo beans, rinsed and drained

1 large avocado, pitted and diced

1/2 cup cranberries

1/2 cup coarsely chopped almonds

1/4 cup red onion, chopped

1/2 to 3/4 cup feta or goat cheese

Dressing:

2 tablespoons pure maple syrup

2 tablespoons olive oil

1/4 cup balsamic or white vinegar 

DIRECTIONS:

Preheat oven to 375 F. Place sweet potatoes in large bowl. In small bowl, lightly whisk 2 teaspoons olive oil, 1/2 teaspoon salt and pepper. Toss on sweet potatoes and place potatoes on large sheet pan. Bake 35 to 40 minutes until tender, flipping once during baking. 

Place chopped kale in large bowl. In small bowl, lightly whisk remaining olive oil, remaining salt and lemon juice. Pour over kale and mix for about 1 minute.

To make dressing: In bowl, whisk syrup, olive oil and vinegar.

In bowl with kale, add garbanzo beans, avocado, cranberries, almonds, red onion, sweet potatoes and cheese. Toss with salad dressing and serve. 

Note: Sweet potatoes can be baked and refrigerated 1 day in advance.

See video here.

 

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