Upside Down Pineapple Cake

Ingredients

For the Pineapple Filling:
2 Tablespoons butter
½ cup lightly packed dark brown sugar
8 slices canned Monaco Sliced Pineapple in light syrup, drain & reserve syrup
7 Monaco Red Maraschino Cherries
1 20-ounce can Monaco Crushed Pineapple, drained and juice reserved

For the Cake Dough:
1 1/3 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
½ cup milk
2 teaspoons pure vanilla extract
1/4 cup reserved pineapple juice (from the can)
¾ cup sugar
½ cup unrefined coconut oil
1 egg

SERVES 10 | TIME 1 HOUR 15 MIN

Directions

Preheat your oven to 350º
The pineapple:
Melt butter and brown sugar in a 10-inch cast iron pan at moderate heat, until the sugar melts evenly.
Retrieve the pan form the heat and place the Monaco Pineapple Slices around & in the middle.
Place a Monaco Red Maraschino Cherry in each pineapple hole and fill remaining spaces with Monaco crushed pineapple.
The Batter:
Sift flour, salt & baking powder.
In a second bowl mix milk, vanilla and reserved pineapple syrup.
In the bowl of your mixer, combine sugar and coconut oil and beat until thick & creamy, approximately 2 to 3 minutes.
Add the egg and beat.
Add half of the flour mixture art low speed and until mixed, alternating with the milk mixture until combined.
Pour the batter over the pineapple and spread evenly.
Bake in the oven for 30 to 35 minutes or until a toothpick come out clean. Do not let it get too brown.
Remove form the oven and let cool 15 minutes.
Flip the cake over with the help of a large plate.

Subir

Easy-to-make Peach Cobbler

Ingredients

For the Dough:
½ cup melted butter
1cup light brown sugar
1cup sifted flour
¼ teaspoon salt
2 teaspoons baking powder
2/3 cup milk
1 egg
½ cup chopped Monaco almonds

For the Filling:
2 cups drained canned Monaco Peach Slices
¼ cup chopped Monaco Walnuts
1/2 cup brown sugar
¼ cup granulated sugar
1 teaspoon cinnamon
¼ teaspoon nutmeg

SERVES 8 | TIME 45 MIN

Directions

Preheat your oven to 350º
Melt butter in a 9 x12 or large oval pan
Sift flour, salt & baking powder.
Add sugar and mix.
Beat the egg & add to milk. Stir in to batter.
Pour over the melted butter in the pan.

Subir

Mango Passion Fruit Ice Cream

Ingredients

1 can Monaco Evaporated Milk
1 ½ cups frozen Monaco Unsweetened Passion Fruit & Mango Medley pulp
¼ cup sugar

SERVES 8 | TIME 15 MIN

1 can Monaco Evaporated Milk
1 ½ cups frozen Monaco Unsweetened Passion Fruit & Mango Medley pulp
¼ cup sugar

Directions

Place the evaporated milk in your mixer bowl and whisk at high speed until doubled the volume.
Slowly add the fruit pulp alternating with the sugar.
Place in a large bowl and cover.
Freeze for 4 to 6 hours until your ice cream is rich and creamy.
Decorate with a spearmint leaf.

Subir