Pineapple Upside Down Biscuits

Pineapple Upside Down Biscuits. Lucy Mercer/A Cook and Her Books

Introducing a new favorite around our house, Pineapple Upside Down Biscuits. Do I even need to tellyou that this is a Paula Deen recipe from the word go? My husband saw Miss Paula talking about her recipe for Pineapple Upside Down Biscuits a while back, and asked me to make a pan of them, after all, Pineapple Upside Down Cake is his very favorite cake. Miss Paula's innovation is to create individual servings by placing the pineapple and brown sugar mixture into a muffin pan. Miss Paula pops open a tube of biscuits to top off her little cakes and I thought why not make a homemade biscuit and wouldn't they be even better? And you know what? I was right.

Pineapple Upside Down Biscuits

1 (10 oz.) can crushed pineapple, drained, with juice reserved

½ cup light brown sugar

½ stick butter, melted

12 maraschino cherries

1.       Preheat oven to 400. Grease muffin tins.

2.       Combine pineapple, sugar and butter in a small bowl and mix well. Divide mixture among the muffin cups. Place cherry firmly in center of each muffin cup.

Biscuits

2 cups all-purpose flour, White Lily preferred

1 tablespoon baking powder

1 teaspoon salt

1 teaspoon sugar

4 tablespoons shortening, chilled

1 cup buttermilk, whole milk preferred (I use Marburger brand)

1.       Into a medium bowl, sift flour, baking powder, salt and sugar. Add shortening and cut the fat into the flour using a fork or pastry blender. I use my fingers to rub the fat into the flour ~ it’s messy, but I get a better feel for how the fat is distributed throughout the flour.

2.       Pour in buttermilk and using a large spoon, stir until a dough is formed. With a light touch, place dough on lightly floured counter, gently press out with your hands to a uniform 1/2-inch thickness and cut out 1 dozen, 2-inch biscuits. I usually end up with 14, so you may have extras to bake alongside the pineapple biscuits.

3.       Place biscuits on top of pineapple mixture. Bake in 400 degree oven for about 13 minutes. Biscuits will be lightly brown and spring back when done. Place muffin pan on countertop to cool for five minutes.

4.       Cover a baking sheet with foil and turn muffin pan out onto baking sheet. Serve biscuits warm. Store leftovers in a covered container and refrigerate.

Text and images copyright 2014, Lucy Mercer.

Asian Noodle Salad with Ginger Dressing

Asian Noodle Salad with Ginger Dressing/Lucy Mercer/A Cook and Her Books

I needed a potluck salad last week and found this delicious recipe ~ it caught my eye because of the mango. I just so happened to have a couple fruits ripening on the counter. The chicken was my addition, because the original didn't seem quite hearty enough. With the protein, this can be a main dish salad, perfect for packed lunches or a summertime dinner on the porch.

Asian Noodle Salad with Chicken and Mango and Ginger Dressing

Vinaigrette

6 tablespoons seasoned rice vinegar

1 ½ tablespoons canola or vegetable oil

1 ½ teaspoons minced fresh ginger

1 teaspoon minced jalapeno

1 garlic clove, chopped

Salad

½ pound whole wheat spaghetti, broken in half, and cooked according to package directions

1 cup chopped, cooked chicken breast

½ cucumber, peeled, seeded and diced ½ inch

3 scallions, thinly sliced

1 firm but ripe mango, peeled, pitted and thinly sliced

3 carrots, peeled and thinly sliced

Cilantro, minced, used as a garnish, if desired

1.       Combine dressing ingredients in a bowl and whisk together until combined.

2.       For salad, place cooked, drained spaghetti noodles in a large bowl, add chicken, cucumber, scallions, mango and carrot. Gently toss with vinaigrette and garnish with cilantro, if using. Store leftovers in a covered container in the refrigerator.

Recipe adapted from The Gourmet Cookbook.

Text and images, copyright 2014, Lucy Mercer.