Pineapple Upside Down Bread

Sometimes a little dessert for breakfast is a good way to get the day started. At least that’s what Sam tries to tell me. We decided to try pineapple upside down bread.

Sam thought it was “cool” to put the pineapples and cherries in first and then the batter. He couldn’t quite figure out how that was going to work. But when we got it out of the pan (all in one piece, thank you very much), he was impressed.

It tasted delicious and now because we accidentally bought the large jar of cherries we are having lots of sundaes with cherries on top as actual dessert.

Ingredients

For the Cake

4 Tbsp pineapple juice

2/3 cup all purpose flour

2 eggs

2/3 cup sugar

1 tsp baking powder

1/4 tsp salt

For the Glaze & Topping::

1/4 stick of butter

1/3 cup brown sugar

1-small can pineapple chunks-completely drained

8-10 maraschino cherries

Instructions

1. Preheat oven to 350F

2. Spray your Loaf pan with non-stick cooking spray or lightly butter the bottom & sides.

3. I used a 8 1/2x4 1/2x2 1/2 Loaf Pan.

4. In a Large bowl combine the Eggs, Sugar, Pineapple Juice, Flour, Baking Powder & the Salt and mix until well incorporated.

5. In a small sauce pan, melt the butter, once melted add in the brown sugar and stir constantly on medium heat for 45 seconds, set aside.

6. Spoon a layer of the hot mixture into the bottom of the Loaf Pan, then arrange the chunks of Pineapple on top of the brown sugar mixture. Add the cherries throughout the chunks.

7. Spoon the cake batter on top..

8. Bake for 35-45 minutes or until a toothpick inserted into the center comes out clean

9. Once baked, remove from the oven and allow to cool in the pan for 10 minutes

10. Gently run a knife around the edge of the cake to help loosen, because they tend to stick slightly.

11. Place on a wire cooling rack & allow to cool completely

Instant Pot Creamy Tortellini Soup

Testing recipes for the Bed & Breakfast has become my favorite past time. Today, I tried Torellini Soup in the Instapot.

I thought it was delicious. Sam said that he liked it ok after he picked out all of the spinach. Derek thought is was good, but told me he thought that you only served breakfast foods at a Bed & Breakfast. Hello! Has he never heard of brunch?

INGREDIENTS

• 1 tabelspoon vegetable oil

• 1 yellow onion diced

• 2 carrots diced

• 4 cloves garlic minced

• 1 (15-ounce) can diced tomatoes

• 3 cups vegetable stock

• ½ teaspoon dried basil

• ½ teaspoon dried oregano

• ¼ teaspoon dried thyme

• 1 teaspoon kosher salt or ½ teaspoon table salt

• ½ teaspoon ground black pepper

• 10 ounces (300 grams) fresh tortellini I used cheese-filled tortellini

• ½ cup whipping/heavy cream

• 2 cups baby spinach leaves

INSTRUCTIONS

• Select the SAUTE setting on the pressure cooker, and add the oil.

• When the oil is hot, add the diced onion followed by the carrot. Cook for a few minutes, then add the garlic and cook for a minute while stirring with a wooden spoon.

• Add diced tomatoes, vegetable stock, and all the seasonings to the pot.

• Secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 1 minute at high pressure.

• The Instant Pot will take around 10 minutes to come to pressure and start cooking.

• When the cooking program ends, allow the pressure cooker to naturally release the steam for 5 minutes then quickly release the rest of the steam and carefully remove the lid.

• Select the SAUTE setting, and add in the fresh tortellini. Stir and cook for 2 minutes, then stir in the cream. Simmer for 3 minutes.

• Add the baby spinach leaves, and cover the pressure cooker with the lid to let the spinach wilt for a couple of minutes. Serve warm with a sprinkle of parmesan cheese if desired.

  Recipe from: littlesunnykitchen.com