Baked Squash

This is a good way to cook all that extra zuchinni you might have left if you have a garden! You can use just about any summer squash in this, I usually use zuchinni but yellow squash works just as well.

Baked Squash (See my note at the end)

Preheat oven to 350.

3 cups sliced (or cut into strips) squash (doesn't have to be peeled)

Place squash into a greased baking dish (I don't always grease the pan, but I use an olive oil based non-stick spray when I do)

1/4 cup milk - this is an estimate, ideally the squash should be barely covered by the milk
2 tablespoons butter, dotted around on the squash (I use a butter substitute for this)

Sprinkle with:

1 teaspoon salt (or less, depending on your individual tastes)
1/4 teaspon paprika (I usually use more)

If desired, you can spritz it with lemon juice but I usually don't. You can also use other spices besides or in addition to the paprika.

Cover with lid and cook for 30 minutes.

If desired, you can top it with crumbled cooked bacon after it's cooked. I usually don't, but some people might like it.

Note: Since I usually use a lot more squash than this recipe calls for, I adjust the other ingredients accordingly. Also, if you are using more than 3 cups you might want to stagger or layer the squash - butter - spices and then pour the milk over it after you're finished with the layering step.

When we don't eat it all and there are leftovers, I generally drain the milk. I've had too many experiences with milk going sour after it's been cooked.

Pineapple Upside Down Cake

This one is easy, although it doesn't sound like it just by the name. It's good and it's kind of fun to make. It has several steps, but it's so good that it's worth any effort to make. But it's not hard.

Pineapple Upside Down Cake

9" round cake pan

6 - 8 slices canned pineapple, drain juice and then place slices on paper towels to drain as much juice out as possible. You won't need the juice, but it can be saved for other recipes or you can do what Bill usually does - just drink it! I use pineapples in natural fruit juice or light syrup instead of heavy syrup.

While the slices are draining on the paper towels, place in the cake pan:

3 tablespoons butter, either place the pan & butter in the warming oven for a (very) few minutes or pre-melt the butter. At this point, you'll need to tilt the pan around so that the butter coats the sides as well as the bottom. I forget about the sides frequently when I make this!

Sprinkle on top of the melted butter:

3/4 packed brown sugar. You may need to use a spoon for this step, the brown sugar needs to be spread as evenly as possible.

The next step is easy: place the pineapple slices on top of the brown sugar in the pan, starting with the center. Then, if desired, place maraschino cherries in the hole of each pineapple slice and between the slices. You can also use pecan halves, but I've always used cherries.

Whisk together in a bowl:

2 eggs
2 tablespoons buttermilk
1/2 teaspoon vanilla

In a seperate bowl, mix together:

1 cup flour
3/4 cup sugar
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt

To the flour mixture, add:

6 tablespoons softened butter
6 tablespoons buttermilk

Beat the flour/butter mixture until the flour is just moistened. Use low speed if you are using an electric mixer. The batter should be a little stiff at this point.

The next step is to add the egg mixture, in thirds, beating for about 20 seconds and scraping the sides of the bowl down each time.

Scrape/pour the mixture over the pan with the pineapple slices, as evenly as possible.

Bake 30 - 40 minutes at 350 degrees. I use the toothpick test on baking - insert a toothpick into the center of the cake. If it comes out clean, the cake is done. When the cake is done, tilt the pan from all sides so that it releases from the sides - this is why it's important to coat the sides with the butter in the first step! Let the cake sit for 2 or 3 minutes, then invert onto a plate or cake platter. If any of the pineapple slices stick to the pan, they are easy to remove with a spatula and then place them on the cake. Serve hot or cool.

Also - for this one, I use real butter. Most of the healthy butter substitutes don't work for this type of cooking because they don't melt well. This recipe needs butter that is melted, it blends with the brown sugar and makes a crispy, sticky topping. You can use a little more butter if desired, but these amounts usually work very well. Also, you can use a skillet to bake the cake in but it needs to be non-stick and obviously oven proof! I use a non-stick 9" round cake pan.