A delicious sweet recipe

UPSIDE DOWN PINEAPPLE CAKE

Ingredients:
* 2 cups of pineapple chunks or 4 to 5 slices
* 1 stick of unsalted butter
* 3/4 cup light brown sugar
* 1 cup cake flour
* 1 cup all-purpose flour
* 1 teaspoon baking powder
* 1 teaspoon baking soda
* 1/4 teaspoon salt
* 1 cup granulated sugar
* 2 eggs
* 1 cup milk
* 1 1/2 teaspoons vanilla extract
* 1 tablespoon dark rum
* A few maraschino cherries

Directions:

Melt 4 tablespoons(half a stick) of the butter in a skillet, over medium heat. Add the brown sugar and stir to combine. Increase the heat to medium high and cook until the sugar mixture is bubbly, about 2 minutes. Arrange pineapple chunks in a spring cake pan in a pleasing pattern and pour the butter and sugar mixture over.

Preheat the oven to 375 degrees F.

Stir together the flours, baking powder, baking soda, and salt in a medium mixing bowl.

In the bowl of an electric mixer, cream together the remaining 1/2 cup butter and the granulated sugar until light and fluffy. Add the eggs, 1 at a time, mixing just until incorporated. Add the flour mixture and milk alternately in 3 batches, mixing at low speed after each addition until just combined. Stir in the vanilla and rum.

Spoon the batter evenly over the pineapple slices in the pan. Bake in the middle of the oven until golden brown and a tester comes out clean, 35 to 40 minutes.

Let it cool on a wire rack for 4 minutes only. Run a thin knife around the edge of the cake and, wearing oven mitts and working quickly, invert the cake onto a cake plate. Arrange the maraschino cherry halves, cut side down, into the top of the cake.

Serve cake warm or at room temperature.

A great recipe for Chicken with Olives

Chicken with Olives
1 1/2 tsp cumin
1/4 tsp salt
1/2 tsp pepper
3 tablespoons flour
1 3-4 lb chicken cut into pieces - or a package of boneless thighs and breasts.
3 tablespoons olive oil
4 garlic cloves thickly sliced
1/2 cup pitted green olives
1/2 cup white wine
1 1/2 cups chicken stock
1/8 tsp saffron (or tumeric)
lemon juice to taste

Combine the cumin, salt, pepper and flour. Coat the chicken pieces with the flour mixture, shaking off any excess. Reserve the leftover flour mixture.

Heat the olive oil in a large saute pan set on high heat until sizzling - about 2 minutes. Add t he chicken pieces and cook for 3-4 minutes per side , until golden brown. Transfer the chicken to a bowl and set aside.

In the same pan set on medium-high heat, cook the garlic and olives, stirring occasionally. Cook until the garlic is beginning to brown - 3-4 minutes. Add the reserved flour mixture to the pan and cook for one minute. Stir in the wine and boil until reduced by half, about 2 minutes. Add the chicken stock, saffron and the reserved browned chicken. Bring to a boil, reduce the heat to low and simmer 20 minutes. Stir in lemon juice before serving.