Pina Colada Upside-Down Cake

Ingredients

• 1/4 cup (50 mL) butter (1/2 stick)
• 1 cup (250 mL) packed dark brown sugar
• 1 medium pineapple
• 1/2 cup (125 mL) maraschino cherries (15-20 cherries)
• 1 pkg (18.25 oz/510 g) yellow cake mix
• 3 eggs
• 1 can (13.25 oz/398 mL) unsweetened coconut milk
• 1 tsp (5 mL) rum extract
• 1/2 cup (125 mL) sweetened flaked coconut

Directions:

1. Preheat oven to 350°F (180°C). Melt butter in a 12-in Skillet over low heat (do not use stainless cookware). Brush sides of skillet with butter using a basting brush. Remove from heat; sprinkle brown sugar over butter and set aside.

2. Slice top and bottom off of pineapple, creating a flat base. Stand pineapple upright; core and peel. Cut each pineapple half crosswise into 12 slices (24 slices total). Arrange 22 of the pineapple slices around outer edge of Skillet; place two pineapple slices in center, forming a ring. Place one cherry in center of pineapple ring and additional cherries around outside of ring.

3. Combine cake mix, eggs, coconut milk and rum extract in a 4-qt. mixing bowl; whisk until well blended. Carefully pour batter over pineapple in Skillet.

4. Bake 30-35 minutes or until wooden pick inserted in center comes out clean. Toast coconut on a cookie sheet in oven. Remove cake from oven to cooling rack; cool 5 minutes. Invert cake onto a platter; gently press coconut around top edge and sides of cake.

Yield: 16 servings

Nutrients per serving: Calories 330, Total Fat 12 g, Saturated Fat 6 g, Cholesterol 45 mg, Carbohydrate 53 g, Protein 4 g, Sodium 250 mg, Fiber 1 g

Pineapple Banana Loaf

Preheat oven to 350F (grease Two 8 ½ by 4 ½ inch or 9 by 5 inch loaf pans)
Recipe makes 2 loaves

3 cups Flour
2 cups sugar
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 cup crushed pineapple, undrained
3 eggs, slightly beaten
1 ¼ cups vegetable oil
2 cups mashed banana (about 5 bananas)
2 tsp vanilla

-Combine first five ingredients.
-Beat together remaining ingredients in large bowl until blended. Add dry ing. , stirring until thoroughly combined. Divide evenly between prepared pans. Bake for 60 to 70 min. or until toothpick inserted in center comes out clean. Cool for 15 min. in pan, then transfer to rack and cool completely.

Variation; stir 1 cup of chopped nuts into batter , if desired.

Freezing: excellent.

Pineapple Fried Rice

* 1 (8 ounce) can crushed pineapple with juice
* 4 cups water
* 2 cups white rice
* 1 tablespoon peanut or walnut oil
* 2 eggs, beaten
* 1/2 teaspoon sesame oil
* 1 (12 ounce) package tofu, diced
* 3/4 cup chopped mushrooms
* 3 tablespoons soy sauce
* 3 green onions, thinly sliced
* 1 cup diced carrots

DIRECTIONS

1. Open can of crushed pineapple and drain juice into a cup.
2. In a medium saucepan, combine the liquid from the can of crushed pineapple with 3 cups water, bring to a boil. Add rice. Bring mixture to boil. Cover and reduce heat to simmer. Cook 25 to 30 minutes or until rice is tender.
3. In a non-stick wok heat the 1 tablespoon walnut or peanut oil. Add the eggs and cook without stirring, until set. Slide eggs out of the wok to a plate - cut into short, narrow strips. In the same wok, heat the sesame oil and stir fry the tofu with the mushrooms, soy sauce, green onions, and carrots for about 4 minutes. Stir in cooked rice, pineapple, and egg strips. Heat until everything is heated through.