Blueberry Walnut Upside-Down Cake

Since having an empty nest is becoming more the norm lately, the hubby and I decided to have friends over for Sunday dinner this past weekend.  The menu was not a problem because we still enjoy our traditional Sunday dinner of roast beef, mashed potatoes and gravy, and broccoli with cheese sauce.  However, I don’t always serve dessert. I needed to find a good, but easy recipe using what I had on hand.

My thoughts turned to a cake, but I didn’t want something super sweet with icing.  I found a pineapple upside-down cake recipe in my favorite Fannie Farmer cookbook, made a few changes since I was without pineapple, and ended up with this amazing dessert!

This recipe would also make up well as individual servings using a cupcake pan.  After melting the butter and adding the brown sugar and juice, spoon a small amount into each cupcake space. Sprinkle with a few blueberries and spoon some batter over the berries to about 2/3 full. Bake for about 15-20 minutes or until a toothpick comes out clean.

12 tbsp. butter, divided

3/4 cup to 1 c. brown sugar

1/4 c. orange juice  (lemon juice might be great, too!)

about 1 c. blueberries

1/3 to 1/2 c. chopped walnuts

1/2 c. milk

1 egg

1-1/2 c. flour  (can use 3/4 c. almond flour with 3/4 c. all-purpose flour)

2 tsp. baking powder

1/2 tsp. salt

1/2 c. granulated sugar

Melt 4 tbsp butter in a 9 or 10-inch cake pan. (I would use the larger size, since mine over-flowed a little bit during the baking.)   Stir in brown sugar and continue to stir over low heat until it dissolves. Remove from heat and stir in the orange juice. Sprinkle blueberries and walnuts over the top and set aside.

Melt remaining 8 tbsp. butter in a small pan. Remove from the heat and stir in milk and egg, beating well. Mix flour, baking powder, salt, and granulated sugar in bowl. Add milk-egg mixture and beat until smooth. Pour over blueberries and bake for about 35 minutes or until toothpick comes out clean. Let cook in pan for about 10 minutes, then turn out onto a plate, fruit side up. Serve warm with a scoop of vanilla ice cream!

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Banana Chocolate Chip Muffins

The May Marathon finally ended last week when I had to say good-bye to two precious people…my “baby” boy as he went of to AF BMT and the Best Aunt Ever as I got her home and I flew back to my family.  I really do not like saying good-bye, especially when it is for a lengthy period of time.  The whole family except my dear daughter went with Sam to the airport to catch his flight out to San Antonio. After we saw him through security, the BAE and I began our journey to Omaha while the others drove home.

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I am so thankful that God orders our steps and keeps us in His care.  When we were first discussing the May Marathon, we were planning for me to fly back home on June 3. Before I could buy my tickets for the flight to get the BAE, Sam received his orders for BMT. He was to arrive there on June 3.  This created a bit of a problem, so we decided that I would fly back on the 5th instead.  Did any of you happen to hear about the weather on June 3 out in Omaha?? The area got more rain on that day than they ever had, there was strong wind and hail the size of baseballs, the airport was closed…flights canceled.  Yes, God knew I needed to fly back home on the 5th, not the 3rd!

The hubby and I have several recipes that we’ve tried recently, so I will try to get them posted here this week.  First  is a muffin recipe that I modified on Saturday.  Initially, I planned to make this recipe, but I realized that I had no apples or applesauce or raisins.  I did, however, have some ripe bananas in my freezer that I needed to use.  I also had dried cranberries, some dried coconut, and some mini chocolate chips.  I used the basic recipe for the Oatmeal Apple Raisin Muffins and made these changes and additions:

1 c. mashed bananas instead of applesauce

1 c. dried cranberries instead of raisins

1/3 c. mini chocolate chips

1/3 c. shredded coconut

1/2 c. almond flour and 1/2 c. whole wheat flour  instead of 1 c. all purpose flour.

Make sure you click on the original recipe in order to see the other ingredients.  This recipe is amazing!! I know I will make it again!