Blogging from A to Z: April – 2016: U
The Blogging from A to Z challenge is to post everyday during the month of April 2016, except Sunday. I’ll start with the letter A – and hopefully make it all the way to letter Z. Hope you enjoy the read!
Come sit a spell with me and learn about the foods and memories of my Southern heritage, and enjoy a little Southern talk along the way… I grew up in the heart of Georgia, married a Yankee in Connecticut and suddenly became displaced from my roots. But one thing is true – You can take the girl out of the South – But you can’t take the South out of the girl! I’ve learned to eat differently over the years, but I’ve never given up the foods I grew up on. When I left Georgia, at the young age of nineteen, I knew how to cook nothing! I pretty much learned to cook by asking mama over the phone, how do you do make this, and how do you make that; thank heavens for my Southern mama! Even though mama doesn’t cook too much today, she still remembers the recipes and she’s been my go-to person every night in chatting about my Southern foods and many of her memories.
Southern Food and Memories
What a toughie!! But I think I pulled one out of my hat…. How about a cast iron skillet Upside Down Pineapple Cake. Boy I can smell it cooking already – can’t you just smelt that sweet brown sugar meddling with the pineapple on the bottom – which is now the top – if ya did it right.
My go-to recipe comes from Miss Mildred Warren’s cookbook, “The Art of Southern Cooking” from Perry, Ga. And what do I cook mine in – a cast iron skillet, nothing cooks better!
Ready to Bake?
Directions: Preheat oven 350. I make mine in a cast iron skillet – mine was a no. 8 or 9 size. cream 1/3 cup butter and granulated sugar together, add egg – well beaten – and flavoring; I only use pure vanilla, but the extract works too. In a separate bowl, sift together the dry ingredients (you can add all dry ingredients and whisk well; I find it’s about the same thing as sifting. Add the dry ingredients to the butter and sugar mix, alternating with the milk.
Cream the 3 tablespoons butter and brown sugar together. Use this mixture to rub the bottom of your cast iron skillet – don’t forget to rub the sides too – makes for more goodie taste! Place the slices of pineapple on bottom and sides of pan. You can add cherries in the center of each pineapple – it’s your preference, but it gives a nice appearance in serving. Pour the cake mixture in and bake about 40 minutes. Turn out onto a dish – serve hot or cold. I always have a hard time waiting for it to cool, so I usually steal a slice pretty quick. You can serve with dollops of whipped cream – more layers the better.
I promise to post a photo of the finished cake soon – do check back…
My husband and I love cast iron – and rarely cook in anything else. We are always on the hunt for new pieces of all shapes and sizes – especially from the Griswold Foundry. Hey, if you have any you don’t want – I’d be happy to take it off your hands! Hubby has also gotten quite good at cleaning the rusty pieces we find and cooking them in the oven to cure.
Want a laugh – I often come home from work and see the oven on and make the mistake of asking, what’s cooking? Oh, just some cast iron, he replies. Well that’s depressing – no sweets….
I’m putting a pot of coffee on, cake is ready – so pull up a chair and enjoy!!!
Need More A to Z -then you know what to do…2016: Blogging from A to Z Challenge
© 2016 Jeanne Bryan Insalaco