01.01.70

Greetings! Can’t believe Christmas is almost here and that 2012 is almost over. A while back someone said to me, “Life is like a roll of toilet paper.” “How so?” I asked, expecting some weird answer. “Well, the closer to the end you get, the faster it goes.” (Whew!). ‘Tis true. I guess it’s because, unlike when we were kids and time seemed never-ending, we now have so many more ‘things’ in our lives.

I hope all of you can share this Christmas season with your loved ones. I’m grateful today and every day that I have such wonderful friends and family in my life. I love them all and thank the good Lord for his blessing.

Here’s a good recipe I found in an AARP magazine – November/December 2007, I think. We published it in 2007, but it’s really good and worth having again. It’s especially appropriate this time of year since it calls for fresh cranberries. These little jewels are now available in our local AC and Swansons. I like to buy several packages of the cranberries and throw them straight in the freezer. They’re just fine to pull out and use them in muffins, pancakes, cranberry sauce or whatever.

Source: The Delta Discovery

by Katie

Believe it or not, I’ve never made a pineapple upside down cake. It’s not that they don’t sound delicious, I just never found the right occasion…The right occasion, this time, turned out to be a lovely ripe pineapple.

What makes this cake skinny is that it uses whole wheat flour, less fat, less sugar and by favorite tenderizer in cakes, low-fat buttermilk. It also lacks the trademark of a pineapple upside down cake, the maraschino cherry but I found that it wasn’t really necessary, as this cake is delightful just as it is.

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by everyvariety

Pineapple Upside Down brings back many childhood memories. It is a desert I haven’t eaten in about 20 years or more. I decided to make it because I wanted to make a heavier cake so we would feel like we had actually eaten something rather then just having a little bite of something fluffy.

It turned out great even though I improvised slightly. Every one really enjoyed it.

Fresh Pineapple Upside Down Cake

Ingredients

3/4 cup butter 3/4 cup packed dark brown sugar 3/4 cup unsweetened pineapple juice (I used 1/4 cup fresh orange  juice for the topping and 1/2 cup fresh pineapple juice for the cake.) 1 1/2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup white sugar 3 eggs 1/2 teaspoon vanilla extract 1 fresh pineapple – peeled, cored and cut into rings

Directions

Preheat oven to 400 degrees F (205 degrees C). Melt the butter. Brush a little...

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