Peach Upside Down Cake
This is a family favorite-I've made it for just about everyone I know.
For the topping:
1 tbsp amaretto liqueur
1 cup melted butter
1 cup of light brown sugar-packed
1 large can of peach slices in light syrup (drained and rinsed)
For the cake:
2 cups sugar (preferably raw organic)
2-1/2 cups unbleached all-purpose flour
1 cup whole milk
3/4 cup melted butter
2-1/4 tsp baking powder
1 tsp real vanilla extract
1 tsp amaretto liqueur
Preheat oven to 350 degrees F. Grease one 9x13-inch rectangular baking pan with butter and lightly flour sides only.
Add amaretto to melted butter.
Pour melted butter/amaretto mixture into the bottom of the baking dish.
Sprinkle brown sugar evenly over butter.
Press peaches into sugar mixture in any pattern you like (I do pinwheels but you needn’t get that elaborate. Rows or scattered slices work fine too).
In a large mixing bowl, use an electric mixer to cream sugar and eggs together until thickened, about one minute.
Add flour, milk, melted butter, baking powder, vanilla extract and amaretto and beat for another minute, just until the batter is smooth. Don't over mix or the cake will be tough.
Pour cake batter evenly over the peaches.
Bake in preheated oven for 40 minutes or until the top is golden and a toothpick poked into the center of the layer comes out clean.
Allow cake to cool for about 30 minutes. Loosen the sides of the cake from the pan with a thin knife, cover cake with a serving dish or platter then quickly flip cake over.
Slowly lift baking dish off of the cake. Replace any bits that may have stuck to the bottom of the pan.
It’s fabulous served with vanilla ice cream!
Tummy Taming Banana Smoothie
This is my tried-and-true recipe for hangovers … and chemo. It knocks out the queasy. Just make sure you check with your nurses to be sure you can have raw fruits.
2 tbsp organic local honey
1-½ cups of low fat milk
If you like you can replace a half cup of the milk with a half cup of ice. Throw all the above ingredients in the blender and hit puree until it is thick and smooth. Enjoy.
This may just be the signature dish from the book, and not just 'cause the chicken is bald!
One 7-8lb. Kosher or Organic roasting chicken rinsed in cool water and patted dry.
1 whole lemon cut into quarters
1 yellow onion, peeled and cut into quarters
Sea salt and fresh cracked pepper
1/3 c. extra virgin olive oil
6-8 sprigs of fresh or dried thyme
Place chicken in a roasting pan, preferably on a rack.
In a deep bowl add cut up lemon and onion. Season liberally with sea salt and pepper. Drizzle with olive oil and toss well to coat.
Stuff lemon and onion mixture into the cavity of the bird.
Pour remaining oil, salt and pepper left in the bottom of the bowl over the skin of the chicken and rub evenly to coat.
Add sprigs of thyme to the cavity and around the bird.
Roast uncovered for about 90 minutes at 400 degrees until skin is browned and crisp and juices run clear.
Temperature on a meat thermometer should register at 165 degrees.
Oven Roasted Carrots
These carrots are great hot or cold.
1 lb of carrots, scrubbed, peeled, (ends removed) and cut into thirds.
2 tbsp of extra virgin olive oil
Sea salt and cracked black pepper to taste
2 tbsp each of chopped fresh basil and parsley (optional: Use fresh herbs. If not substitute with dried herbs)
Toss carrots with olive oil, salt and pepper.
Roast, uncovered, in 400 degree oven, for 30-40 minutes. Carrots should begin to brown but remain firm.
Sprinkle with herbs just before serving.
Chocolate Dessert Dip
This chocolate dip helped me stay on track and satisfied my sweet tooth without blowing my sensible, post-cancer eating plan.
1 tbsp Nutella
2 tbsp fat free sour cream (I prefer Breakstone’s)
6 large fresh strawberries
6 pretzel nuggets
Mix Nutella and sour cream in a small bowl with a rubber spatula until well blended.
Dip in strawberries and/or pretzels. Yum!