Pineapple Cake

8 Sep

This is a recipe I’ve had in my collection since the 1990’s!  I gave the recipe a make-over after discovering that it was unpleasantly rich.  This is my revised version:

Pineapple Upside Down Cake

For the topping, I reduced the butter to 2 tbs. and the brown sugar to 1/3 cup.  I used about 1 cup of pineapple tidbits.

For the batter, I reduced the white sugar to  2/3 cup.



assembling ingredients


ready for baking


finished cake


served with ice cream


Guinea Pig Toy

7 Apr

Yy byGuineaPig ToysThis was a birthday gift for a special friend.  It’s a reminder that he ate this animal (member of the mouse family) last year on a vacation in Peru.

I found a cute pattern on the Dolls and Daydreams website.  Here’s my version, using two different kinds of fake fur fabric.*


These are some dolls on the pattern website.

guinea pig1


*fake fur makes a big mess when you cut it, so wear a mask over your nose and face.

Best Cake-like Brownies

23 Feb

Cakey Brownies

This recipe uses cocoa powder and chocolate chips in the batter, for perfect results.  Baking temperature and timing are crucial, or these treats will burn!



3 Sep

This is my version of the popular Israeli/Middle Eastern comfort food.


And here are some photos of the dish in progress.




And here’s the feast!


Coleslaw with Brussels Sprouts

2 Feb

Brussels Sprouts, Cabbage and Carrot slaw is a delicious and tangy salad.
Serves: 4-6
• 3 T olive oil
• juice of 1 fresh lemon
• 2 tsp salt
• 1/2 tsp pepper
• 1 tsp dry mustard powder
• 2 tsp sugar
• 1 cup Brussels Sprouts, shredded
• 1 1/2 cups cabbage, shredded
• 1 1/2 cups carrots, shredded
• 1/4 cup green onion, chopped
1. In a large mixing bowl whisk oil, lemon juice, salt, sugar, pepper and mustard powder until smooth.

2. Toss in the Brussels sprouts, cabbage, carrots and green onion. Stir well and let marinate in refrigerator for 1 hour or more before serving.

Bolero in Kureyon

17 Aug

This is a free pattern that was originally found on the Wool Needlework website.

Bolero in Kureyon

Brazil Nut Bread

8 Mar

Yesterday I baked a great new bread which is a variation of the Yogurt Yeast Bread.  I added 3/4 cup of ground fresh brazil nuts.  The best way to grind these nuts is by adding 3/4 cup of  bread flour to the nuts in a food processor.  Then add the flour/nut mixture to the bread recipe when you are adding the dry ingredients.