Pa's Birthday

December 4th, was my Pa's birthday! I realize that, that was a week ago; however, I will not hesitate to brag about the delectable, moist cake that I made for him. His exact words were, "It's not that sweet," which to me, was compliment in itself. Most people, when making this very cake, make it so sweet that just a bite will suffice, but my cake was "perfect".

Pineapple Upside Down Cake

1 package Duncan Hines Moist Deluxe Pineapple Supreme Cake Mix

1/2 cup butter

1 cup firmly  packed brown sugar

1 (20-oz.) can pineapple slices, drained

Red maraschino cherries (optional)

Preheat oven to 350

Melt butter in skillet. Sprinkle brown sugar evenly in skillet. Arrange pineapple slices evenly on brown sugar. Place maraschino cherry halves, in center of pineapple slices.

Prepare cake mix following package directions for basic recipe. Pour batter evenly over fruit in skillet. Bake at 350 for 45 minutes or until toothpick inserted in center comes out clean.

Cool 5 minutes in pan.

Flip-it onto a pretty cake plate.

It was extraordinary! I would recommend this to anyone who enjoys cake!

At Thanksgiving, a few weeks ago, I baked some melt in your mouth peanut butter blossom cookies. They were exquisite, and let's just say there was NONE left when I went home that evening.

Peanut Butter Blossoms

Ingredients:

1/2 cup Crisco Butter Flavor All-Vegetable Shortening

1/2 cup Creamy Peanut Butter

1/2 cup firmly packed brown sugar

1/2 cup granulated sugar

1 large egg

2 tablespoons milk

1 teaspoon vanilla extract

1-3/4 cups All-purpose Flour

1 teaspoon baking soda

1/2 teaspoon salt

Sugar

48 foil-wrapped milk chocolate pieces, unwrapped

Directions:

Heat oven to 375 degrees. Cream together shortening, peanut butter, brown sugar, and 1/2 cup sugar. Add egg, milk, and vanilla. Beat well.

Stir together flour, baking soda, and salt. Add to creamed mixture. Beat on low speed until stiff dough forms. Shape into 1-inch balls. Roll in sugar. Place 2 inches apart on ungreased cookie sheet.

Bake for 10-12 minutes or until golden brown. Top each cookie immediately with an unwrapped chocolate piece, pressing down firmly so that cookie cracks around edge. Remove cookie sheets to cool.

Yield: 4 dozen