Mango Strawberry Upside Down Cake

A new twist on an old favorite. This cake turned out amazing! I made two 9 inch rounds and have one slice left lol. I was craving pineapple upside down cake but had no pineapple. I was just not in the mood for a trip to the grocery store so i checked out my freezer for frozen fruits and this is what i came up with. The first cke was gone before it even had a chance to cool down lol and the second one i put in the frig and that was gobbled up shortly after. Its not the prettiest cake in the batch but it is certainly one of the tastiest.

Deneece's Mango Strawberry Upside Down Cake

1 box vanilla cake mix
	2 tablespoons butter melted
	1 1/2 t vanilla
	4 tablespoons coconut juice or coconut rum (i used rum)
	1/4 c plus 2 t pineapple juice
	1 c pineapple, coconut or mango yogurt (i used pineapple mango)
	1 egg
FOR FRUIT TOPPING
	1 16 oz bag frozen mango chunks (the kind with no juice)
	1 16 oz bag frozen strawberries (the kind with no juice)
	3/4 c light brown sugar
	5 tablespoons butter, melted

1
Prepare Fruit topping: Melt butter in small sauce pan

2
Add brown sugar and stir until dissolved

3
Pour into 2 9 in cake pans that have been lightly sprayed with non stick spray. Even out on bottom of pans

4
Arrange fruit in pans evenly. Both mangos and strawberries are put into pans while still frozen

5
Prepare cake: Put all ingrediants in a large bowl and mix with electric mixer until well blended. (If mix is too thick to spread onto fruit add some more pineapple juice.)

6
Divide batter between two pans and spread gently and carefully over the fruit.

7
Bake in 350 degree preheated oven for about 40 minutes or until cake is set and knife inserted in center comes out batter free.

8
Remove from oven and cool for 5 minutes or so. Then invert pans onto serving plates gently tapping or shaking to loosen cake onto plate. Remove pans

9
Can be served warm or cooled. We tried it warm and then again cool and each way had its own unique taste. The mango and strawberries when combined with the coconut and pineapple work together to tantalize your tastebuds. This one is a keeper and we will be making it often.

Blueberry Shortcake Bowls

I bought a new kitchen toy. It's called the Better Baker Bowl Maker (available online and at Bass Pro Shop) Anyway I just had to try it our so I decided to make some shortcakes in it, this is what I came up with. I wasnt sure how the pan was going to work so I used a box mix but now that I know it makes perfect little cake bowls I am going to try this with every cake recipe I have lol and also I am going to make individual meatloafs in it then fill them up with my famous mashed potatoes : ) The pan is so versatile it makes bowls on one side and mini muffins on the other. The possibilities are endless. Cornbread bowls filled with chili, bread bowls for individual dips you name it. Anyway these were delicious.

1 box butter cake mix
3 eggs
1/3 c softened butter
1 c water
2 cans blueberry pie filling (you can use any of your favorite flavors)
slightly frozen cool whip or white icing
non stick cooking spray
YOU WILL ALSO NEED THE BETTER BAKER BOWL MAKER



Tell us how you work that kitchen magic! Enter each step of the process by clicking the edit button. Add as many steps as you need, we don't mind a bit.

1
Combine mix, eggs, butter and water in large bowl. Mix on low till blended and then on medium for about two minutes. Spray the cake bowl pan with non stick cooking spray making sure to get inside of each bowl well.

2
Carefully pour some batter into each of the six bowl molds. filling to the center rim.

3
Bake in 350 oven for about 15 to 20 minutes or until cakes are completely done

4
Allow to cool completely and then gently invert pan and shake cake bowls loose.

5
Add pie filling to hole in each cake bowl and then top with slightly frozen cool whip, whipped cream or icing. Top off with additional fruit from pie filling.

6
I made a total of 18 bowls. Be creative use your favorite cake recipe and fruit fillings.

Nana's Blueberry Pie

Seems like all my fav's come from Nana, probably why I practically lived with her my whole life lol. Here is her blueberry pie. I use store bought crust here and add nanas "secret to making it tasty all the way to the ends" You can use your favorite pie crust recipe instead. I do have nana's but rarely have time now a days to actually make it : (

6 cups fresh blueberries, washed and stemmed
(for frozen defrost and drain well)
1/2 t lemon zest and 1 t lemon juice
1/2 c sugar
1/4 c flour
2 t butter cut in slices
1/4 t cinnamon
melted butter and cinnamon and sugar mix for crust
favorite pie crust for a top and bottom crust


1
mix the blueberries, sugar, flour, cinnamon, lemon zest, and lemon juice in a large bowl. Careful not to bruise or squish berries.
2
Pour into bottom pie crust. Dot with butter.
3
Top with second pie crust and fold it over the edges of bottom crust and pinch to secure.
4
Refrigerate at least 30 minutes to firm up the dough.
5
Remove from frig and poke holes in top of pie with fork to allow steam out while baking.
6
Place pie on baking sheet in order to catch juices that may spill over and Bake in preheated 425 degree oven for about 20 minutes.
7
Reduce temperature to 350 and bake for 20 minutes more.
8
Remove pie and brush with melted butter. Sprinkle with cinnamon and sugar mix all over entire pie, making sure to get right to the edges (no one has ever left a crust on the plate from my pie since it tastes so delish)
9
return pie to oven and bake for additional ten minutes or until juices are thick and bubbling.
10
Remove pie and cool completely so it doesnt run when cut. (I do not like hot blueberries so I refrigerate mine after cooling and dont serve until its cold) Add a bit of cool whip or whip creme or ice cream and enjoy

ABOVE PICTURE IS THE SOLE PROPERTY OF LORI PEREZ, SHE MADE MY RECIPE AND POSTED THE PIC ABOVE OF THE FULL PIE ON MY JUST A PINCH RECIPE. SHE DID A WONDERFUL JOB

This was made for my son to enjoy with dinner tonight, so there is no alcohol in it, however you can turn it into an adult drink by cutting back on the apple juice a bit and substituting some blueberry schnapps, or even some rum. It was fruity and delish!! Two berries marry and make a heavenly drink!

6 oz frozen blueberries
6 oz frozen strawberries
4 oz of vanilla yogurt
1 t sugar or 1 packet of splenda
3/4 c apple juice

1
Put blueberries and strawberries in blender. Add yogurt and apple juice and pulse till fruits are crushed. Add sugar and pulse till creamy. Pour into a tall glass and Enjoy!

2
You can add a dollop of whipped cream and a few blueberries for presentation

Blueberries and Cream Angel Food Cake

I have been promising a friend I would make a good old fashioned homemade Angel Food Cake for them since they insist all angel food cake is dry and nasty. Made Nanas recipe and added a layer of blueberries and cool whip and came out with this. You can make this in the traditional tube pan but mine seemed to have disappearred so I made it in two 8x8 non stick pans. Rather than put them on top of each other I just made two cakes. Kept one and gave the other to my friend. They were very good and gone in seconds.

1 dozen egg whites
1 t vanilla
1/4 t salt
1 1/4 c sugar
1 1/2 t cream of tartar
1 c cake flour
1 t almond extract
(optional..you can also add other flavors. i have made this using anise flavor when not adding the fruit and it is delish!!)
1 can blueberry pie filling
1 large container of cool whip


1
Preheat your oven to 325 degrees
2
Beat egg whites in bowl until light and foamy looking. Add salt and cream of tartar and continue beating until soft peaks are formed.
3
Add vanilla and almond (or other flavoring) Gradually add the sugar and beat until the batter is stiff.
4
Sift the flour over the egg white mixture and fold it in gently.
Pour into tube pan or two 8x8 non stick pans. Bake tube pan for 50 to 60 min. or 8x8 pans for 30 to 40 min. Cake time varies depending on oven and pans. check frequently. cake is done when toothpick or straw inserted in center comes out clean. top of cake will be golden. Remove from oven and cool completely. To cool invert 8x8 cakes on wire rack or invert tube pan onto the cap of a 2 liter coke bottle and allow to cool while hanging upside down.
5
Once completely cool, slide a butter knife along sides of pan and tap or shake cake gently from pans. My tube pan has a removable center. I just push down on the center and the sides come loose.
6
Slide a very sharp knife thru the center of cake and slice from middle to sides to cut cake into two layers.
7
Cover bottom layer of cake with nice layer of cool whip.
8
To the cool whip with add a layer of pie filling.
9
Put top half of cake on top of this.
10
Ice entire cake with cool whip.
11
Place dollops of pie filling on top of cake.
12
Use a knife to swirl filling and cool whip to decorate top of cake.
13
Keep refrigerated.

Daddy's Waldorf Salad

Daddy was big on sweet salads! He said the veggie kinds were for rabbits lol. This was one of his favorites and he gave me the recipe many years ago so that I could make it whenever he came for holiday celebrations. An odd combination of ingredients makes for a truly tasty treat for your palate.

2 ripe crisp firm tart green apples, cored and quartered
1 ripe crisp firm red delicious apple, cored and quartered
1 t lemon juice
1 cup celery, sliced
1/2 cup chopped walnuts, (do not chop fine)
1/2 c mayonaisse
1 1/2 t honey


1
Slice apples into thin slices. (you can leave skin on unless it is a tough skinned apple)
2
Put apples in bowl and add lemon juice. Toss gently.
3
Now add the celery and the walnuts. Place in a covered bowl and chill it up.
4
Mix together mayo and honey. Stir till this is smooth.
5
Add to chilled apple mixture and toss gently.
6
You can serve this on a bed of lettuce, however since dad disliked "bunny food" he ate it straight from the bowl : )

Scrumptious Fruit on the Grill

Recently a friend of mine had a cookout and she served fruit done on the grill. At first I thought Really?? But then I tasted it and was amazed at how delicious it actually was. I came home and looked up some recipes and started trying out different ways to grill it. I put together the fruits I liked best and chose the flavors I liked best to marinade it in and came up with this. My kids love it and its healthy too!

kiwi sliced about 1/4 inch slices
pineapple sliced into rings
starfruit sliced into 1/4 stars
banana skiced in half then the halves in half
apple sliced into rings
peach or nectarine cut in half and then in half again
strawberries sliced in half
(cut off tops..if you take a straw and stick it up thru the bottom of the strawberry and out the top it will remove the hard center without ruining the strawberries shape)
MARINADE OR COATING
3 t olive oil
2 t honey
1 1/2 t orange juice
1 1/2 t lime juice
1 t vanilla or coconut extract (i use 1/2 t each)

Using a handmixer or whisk blend together marinade ingredients

Add fruits and toss gently to completely coat each piece

Grill until crisply tender. Different fruits take different times so watch them carefully. Dont over cook.

I prefer a charcoal grill for this it gives the fruit a better flavor than propane grills but either will work.

Deneece's Frozen Strawberry, Peach, Banana Daquiri

Every now and then my daughter break out my awesome frozen drink blender and come up with odd concoctions lol. This one isnt so odd but wow was it refreshing. You can easily omit the alcohol and add peach juice for a non alcoholic version.

1 lb frozen strawberries in sugar (still frozen)
1 banana (i use a frozen banana because i always have some frozen since my son loves to dip them in chocolate)
1 seagrams escapes peach fuzzy navel wine cooler (or any peach wine cooler, this is just my preference)
1 shot of peach schnapps
1/2 t vanilla
about a handful or so of ice cubes (adding till drink is consistancy you like)

Put the strawberries and banana and wine cooler in blender or frozen drink maker. Blend until fruit is smooth.

Add ice and pulse till smooth. Continue adding until drink is consistancy you like.

Add schnapps and vanilla and pulse till mixed thru.

Pour into a tall glass and garnish with berries, a straw and ENJOY

Mystiks CocoMango Rum

I'm a biker...and I bartended in a biker clubhouse for a long time. Thats where the name Mystik came from. (my road name given to me by the club members) This drink is one I concocted for the ladies and they named it for me..Now I make them everytime we take our Key Largo mini Vaca's and we enjoy them while sitting by the bay!

 

parrot bay mango rum
parrot bay pineapple rum
parrot bay coconut rum
mango nectar (comes in cans or cartons near the juices)
pineapple juice
coconut soda
ice
frozen mango, frozen coconut, and frozen pineapple (optional but this is what i use instead of ice or along with ice)

For one drink: In a blender or frozen drink maker. Add 1/2 cup pineapple juice and 1/2 cup mango juice. Add 1/2 shot of each rum.
2
Add handful of ice cubes and blend until ice is crushed, adding more ice until drink is smooth and icy. I like mine thick. You can also add frozen mango and frozen pineapple and frozen coconut instead of or in combination with the ice. Makes it more fruity. I use the frozen fruit for a less watered down drink