Stillmeadow Kitchen - Deserts, Cakes & Cookies.

Pineapple Upside-down cake
!/2 cup butter or margarine 1 1/2 cups soft brown sugar 7 slices canned pineapple 1/2 cup shelled pecan halves 3 eggs 1 1/3 cups white sugar	1/2 cup water 1 tsp vanilla 1 1/2 cups cups flour 1 1/2 tsp baking powder 7 maraschino or candied cherries

Melt the butter or margarine and brown sugar in a heavy large frying pan (iron if possible). Lay the pineapple slices in gently. fill the spaces with the pecans. remove from stove and let cool.
Beat the eggs well, add the white sugar and beat 5 minutes. Then add the water and beat 5 minutes. Add vanilla. Sift the flour and baking powder and fold into the egg mixture. Pour the batter lightly on top of the pineapple. Bake in a moderate oven (325º) about 30 minutes (or until the sponge begins to draw away from the sides of the frying pan and the top is light brown).
Carefully invert the pan on a round platter or chop plate. Fill the holes in the pineapple slices with the cherries. You may top with whipped cream.

An electric beater makes this very easy, but when I first made it, nobody had ever heard of an electric beater. I used a single, shaky hand beater. This is the best upside-down cake I ever found. G.T.

Rum Cake
Cake: 1/2 cup chopped nuts One yellow cake mix (pudding in mix) 4 eggs !/2 cup oil !/2 cup cold water !/2 cup rum	Sauce: 1 stick oleo 1 cup sugar 1/4 cup rum 1/4 cup water

Heat oven to 325* Generously grease Bundt pan. Sprinkle nuts on bottom of pan. Beat remaining ingrediants for 6 min. on medium speed (very important). Pour over nuts in Bundt pan. Bake 55 to 60 Minutes. Prepare sauce 10 minutes before cake comes out of oven. Bring to boil; stirring constantly for 2 minutes. Pour sauce over cake still in pan; let set 20 - 30 minutes to cool, then remove from pan.

Recipe sent in by Ruth Aldrich

Blueberry Muffins
2 cups flour, 3 teaspoons baking powder, 4 tablespoons sugar, 1/2 teaspoon salt, 1 cup milk, 2 tablespoons melted shortening, 1 well beaten egg.

Reserve 1/4 cup flour and dredge 1 1/2 cups of the berries in it. Mix dry ingredients, combine liquids and add quickly to dry ingredients. Drop by spoonfuls into buttered muffin tins and bake twenty-five minutes in a hot oven, 450 deg.F.

This makes twelve muffins, and is enough for three ordinary people, so it must be doubled for our brood. G.T.