For The Crust:

• 234 GR (~2 C, or ¾ box) vanilla wafers (or graham cracker crackers, or ginger snaps) (finely crushed)
• 40 GR pecans (chopped)
• 6 TBS unsalted butter (melted)

For The Filling:

• 3 large ripe bananas
• 1 TBS lemon juice (freshly squeezed)
• 55 GR light brown sugar
• 1 TBS bourbon whiskey (or 1 TSP vanilla extract)
• 2 LB cream cheese (softened)
• 225 GR granulated sugar
• 5 large eggs
• 1 TBS bourbon whiskey (or 2 TSP vanilla extract)

For The Topping:

• 1 C heavy whipping cream
• ¼ C powdered sugar
• 1 TSP bourbon whiskey (or 1 TSP vanilla extract)
• ½ C vanilla wafers (whole) (for garnish)
• 1 banana (sliced) (for garnish)
• ½ C vanilla wafers (roughly crushed) (for garnish)

Oven: 350° F

The Crust:

1. Grease a 9-inch springform pan and wrap the outside with aluminum foil. Set aside.
2. In a food processor, pulse the crumbs and pecans until they are finely chopped. While the processor is running, stream in the melted butter and pulse until the crumbs are moist and come together.
3. Dump the crumbs into the prepared pan and pat down with your hands. Form the crust with the back of a spoon or a measuring cup, making sure to flatten out the bottom and bring the crumbs up the sides of the pan.
4. Bake in preheated oven for 10 minutes. Remove and allow to cool completely.

The Filling:

1. In a small sauce pot, mash the bananas until they are completely mashed and smooth. Add the brown sugar and lemon juice. Cook over medium heat for a few minutes until the sugar has melted and the bananas cook slightly. Remove from heat and add the bourbon or vanilla if using. Mix and allow to cool down completely.
2. In the bowl of an electric mixer, fitted with the paddle attachment, whip the cream cheese for 2 minutes, until light and fluffy. Slowly stream in the granulated sugar and continue to cream together for another 2 minutes. Add the eggs one at a time, mixing well after each addition. Add in the bourbon or vanilla extract if using. Scrape down the sides and bottom of the bowl, mix again. Stir in the banana mixture until just incorporated.
3. Spread the filling over the crust and place in a roasting pan. Pour hot water into the larger roasting pan going half way up the springform pan.
4. Bake for about 45 minutes to 1 hour. It may depend on your oven. You’ll know the cheesecake is done when the center is firm and doesn’t jiggle when shaken. If you find that the cheesecake is browning rapidly before being down, lower the oven slightly.
5. Once done, place on a cooling rack and allow to cool down completely. Place in the fridge and chill for at least 8 hours.

The Topping:

1. In a large bowl add the cold heavy whipping cream. Beat until the cream begins to thicken. Add the powdered sugar and bourbon or vanilla extract if using. Continue to beat until the cream forms soft peaks.
2. Pipe whipped cream onto the top of the cheescake. Top with vanilla wafer cookies and banana slices. Sprinkle the middle of the cheesecake with the crushed vanilla wafers.
3. Serve right away. Store any leftovers in the fridge covered with plastic wrap. Will keep for up to 5 days.

Yeilds 10 servings.

https://www.jonathanmelendez.com/bourbon-banana-pudding-cheesecake/

• 1 LB dried butter beans (butter beans are actually just large, white lima beans)
• 1-1½ TBS olive oil
• 1 LG onion (chopped)
• ½ C green onion (chopped)
• 1 LG bell pepper (chopped)
• 6 cloves garlic (minced)
• 2 TBS parsley (dried)
• 2 bay leaves
• 1-2 QT chicken stock
• 1 LB ham (cubed) (optional)
• Salt and pepper to taste

1. Spread the beans out on a wide shallow tray to check for and discard any stones or other material that may have been missed during packaging.
2. Prepare the beans in advance in one of two ways:
   • 1) Add to a bowl and add water to cover by 3″ and soak 8-12 hours (or overnight)
   • 2) In a 5-6 QT pot add the beans and enough water to cover by 3″ and bring to a boil, then turn off the heat and allow to soak for a minimum of 1 hour.
3. In a heavy 5-6 QT pot, heat the oil then brown off the ham, then remove from the pot and set aside.
4. Saute the onions and bell pepper till soft. Add garlic and cook for 3-5 minutes.
5. Add the beans, ham, parsley, bay leaf, seasonings, and enough chicken stock to cover everything by 2″.
6. Bring to a boil, then back the heat down to a simmer and cook 2-3 hours or until beans are tender.
7. Add stock or water as needed to maintain a creamy consistency. Consistency is obtained by frequent stirring during the last ⅓ of cooking time. To thicken (if needed) remove and mash a small amount of cooked beans and stir back into the pot.
8. Taste to correct seasonings in last ⅓ of time.
9. Serve over rice.

Slow Cooker Instructions:

1. Proceed as indicated above.
2. After adding the beans and other ingredients, add stock to fill the pot just above the beans.
3. Put the lid on and cook on low for 8-12 hours or until the beans are tender.
4. To thicken up the beans, during the last 1-2 hours of cooking remove the lid to allow for evaporation, and stir frequently, mashing beans against the side of the pot while stirring. If the beans are too thick, add stock or water to suit.
5. Taste to correct seasonings after cooking.
6. Serve over rice.

Pressure Cooker Instructions:

1. Proceed as indicated above.
2. After adding the beans and other ingredients, add stock to fill the pot 1” above beans.
3. Seal the pot and bring to full pressure.
4. Cook for 40 to 50 minutes or until the beans are tender.
5. Thicken the beans by mashing against the side of the pot while stirring, as you are not able to stir/thicken the beans as you cook. If the beans are too thick, add stock or water to suit. If they are too thin and watery, continue cooking the beans with the cooker lid off to evaporate some of the water. Taste to correct seasonings after cooking.
6. Serve over rice.

• 60 GR (¼ C) whole-milk Greek yogurt
• 2 TBS extra-virgin olive oil
• 548 GR (4 C) bread flour, plus more for dusting
• 2¼ TSP instant yeast
• 2 TSP white sugar
• 1¼ TSP table salt

NOTE: Don’t be shy about flouring the counter as you portion and shape the dough. This dough is wet, but as long as it and the work surface are floured, it’s very workable.

1. In a 2-cup liquid measuring cup or small bowl, stir together 1½ cups water, the yogurt and oil. In the bowl of a stand mixer, combine the flour, yeast, sugar and salt. Mix with the dough hook on low until combined, about 30 seconds. With the mixer running on low, stream in the wet ingredients; continue mixing until the dough comes together in a shaggy mass that clears the sides of the bowl, 1 to 2 minutes. Touch the dough; it should be wet enough to stick to your fingers. If it is not, mix in up to 2 tablespoons additional water.
2. Knead on medium until the dough is smooth and elastic, 8 to 10 minutes. Gather the dough into a ball in the center of the bowl. Cover and let rise at room temperature until doubled, 1 to 1½ hours.
3. Generously flour the counter and a rimmed baking sheet. Using floured hands and a plastic bowl scraper, scrape the dough onto the counter. Dust with flour, then use a floured metal bench scraper or chef’s knife to divide the dough into 4 portions. Flour the cut sides of each piece of dough.
4. Form each portion into a taut ball by cupping your hands around the base of the dough, slightly cradling it. Rotate and drag the dough along the counter, allowing the base to catch on the surface to create tension that pulls the dough into a tighter round. Repeat a few more times, until the dough forms a relatively uniform ball. (If you intend to save any portions for baking the next day, at this point, transfer each one to a 3- to 4-cup plastic container with a tight-fitting lid and refrigerate for up to 24 hours. Allow the dough to stand at room temperature for about 1 hour before use.) Place the dough balls on the baking sheet, spacing the portions evenly. Dust them balls with flour, then cover with a kitchen towel. Let rise at room temperature until increased by about 50 percent in bulk, about 30 minutes. The dough now is ready to shape and bake.

Yields 4 10″ – 12″ pizza crusts.

https://www.177milkstreet.com/recipes/easy-stretch-yogurt-pizza-dough?allow_token=f417ede6-4d14-4cde-8cbf-fdad92724431&promotionKey=M99NNW20G

Flour Paste:

• ⅔ C water
• ¼ C (1⅓ OZ) bread flour

Dough:

• ⅔ C milk
• 1 LG egg + 1 LG yolk
• 2¾ C (15⅛ OZ) bread flour
• 2 TSP instant or rapid-rise yeast
• 3 TBS granulated sugar
• 1½ TSP salt
• 6 TBS unsalted butter (softened)

Topping:

• 6 TBS unsalted butter (melted)
• ½ C packed (3½ OZ) dark brown sugar
• ¼ C (1¾ OZ) granulated sugar
• ¼ C dark corn syrup
• ¼ TSP salt
• 2 TBS water
• 1 C pecans (toasted and chopped) (optional)

Filling:

• ¾ C packed (5¼ OZ) dark brown sugar
• 1 TSP ground cinnamon

Oven: 375° F

NOTE: These buns take about 4 hours to make from start to finish. For dough that is easy to work with and produces light, fluffy buns, we strongly recommend that you measure the flour for the dough by weight. The slight tackiness of the dough aids in flattening and stretching it in step 6, so resist the urge to use a lot of dusting flour. Rolling the dough cylinder tightly in step 7 will result in misshapen rolls; keep the cylinder a bit slack. Bake these buns in a metal, not glass or ceramic, baking pan. We like dark corn syrup and pecans here, but light corn syrup may be used, and the nuts may be omitted, if desired.

For The Flour Paste:

1. Whisk water and flour together in small bowl until no lumps remain. Microwave, whisking every 25 seconds, until mixture thickens to stiff, smooth, pudding-like consistency that forms mound when dropped from end of whisk into bowl, 50 to 75 seconds.

For The Dough:

1. In bowl of stand mixer, whisk flour paste and milk together until smooth. Add egg and yolk and whisk until incorporated. Add flour and yeast. Fit stand mixer with dough hook and mix on low speed until all flour is moistened, 1 to 2 minutes. Let stand for 15 minutes. Add sugar and salt and mix on medium-low speed for 5 minutes. Stop mixer and add butter. Continue to mix on medium-low speed for 5 minutes longer, scraping down dough hook and sides of bowl halfway through (dough will stick to bottom of bowl).
2. Transfer dough to lightly floured counter. Knead briefly to form ball and transfer seam side down to lightly greased bowl; lightly coat surface of dough with vegetable oil spray and cover bowl with plastic wrap. Let dough rise until just doubled in volume, 40 minutes to 1 hour.

For The Topping:

1. While dough rises, grease a 13″ x 9″ metal baking pan. Whisk melted butter, brown sugar, granulated sugar, corn syrup, and salt together in medium bowl until smooth. Add water and whisk until incorporated. Pour mixture into prepared pan and tilt pan to cover bottom. Sprinkle evenly with pecans, if using.

For The Filling:

1. Combine sugar and cinnamon in small bowl and mix until thoroughly combined; set aside.
2. Turn out dough onto lightly floured counter. Press dough gently but firmly to expel air. Working from center toward edge, pat and stretch dough to form 18″ 15″ rectangle with long edge nearest you. Sprinkle filling over dough, leaving 1″ border along top edge; smooth filling into even layer with your hand, then gently press mixture into dough to adhere.
3. Beginning with long edge nearest you, roll dough into cylinder, taking care not to roll too tightly. Pinch seam to seal and roll cylinder seam side down. Mark gently with knife to create 12 equal portions. To slice, hold strand of dental floss taut and slide underneath cylinder, stopping at first mark. Cross ends of floss over each other and pull. Slice cylinder into 12 portions and transfer, cut sides down, to prepared baking pan. Cover tightly with plastic wrap and let rise until buns are puffy and touching one another, 40 minutes to 1 hour. (Buns may be refrigerated immediately after shaping for up to 14 hours. To bake, remove baking pan from refrigerator and let sit until buns are puffy and touching one another, 1 to 1½ hours.) Meanwhile, adjust oven racks to lowest and lower-middle positions. Place rimmed baking sheet on lower rack to catch any drips and preheat oven.
4. Bake buns on upper rack until golden brown, about 20 minutes. Tent with aluminum foil and bake until center of dough registers at least 200° F, 10 to 15 minutes longer. Let buns cool in pan on wire rack for 5 minutes. Place rimmed baking sheet over buns and carefully invert. Remove pan and let buns cool for 5 minutes. Using spoon, scoop any glaze on baking sheet onto buns. Let cool for at least 10 minutes longer before serving.

Yields 12 buns.

• 5 – 6 LB skinless pork belly (trimmed to an even thickness and doesn’t taper at the ends)
• ¼ C dark brown sugar
• ¼ C maple syrup
• ¼ C kosher salt
• ¼ C instant espresso powder
• 1 TSP Insta-Cure Salt #1 (also known as Prague Powder #1) or Curing Salt #1
• 1½ TBS freshly ground black pepper
• ¼ – ½ cup water
• Hickory or applewood sawdust, chips, chunks, or bisquettes

NOTE: if you use more or less pork belly, please use this calculator for the correct amount of pink salt

1. Rinse and pat the pork belly dry. Trim any scraggly edges so the pork belly forms a neat rectangle. Save the scraps for other uses (i.e. sausage making).
2. In a medium bowl mix the brown sugar, maple syrup, salt, espresso powder, curing salt, pepper, and enough water to make a sludgy mess.
3. Using your hands, slather the mixture all over the pork belly, turning to coat all sides. Slip the floppy belly into a large resealable plastic bag and seal it. Fit the belly, in its bag, into a baking dish and then slide the whole thing into the fridge. Refrigerate for 7 days, making sure to flip the bag and massage the liquid that accumulates in the bag into the pork belly once a day.
4. After 7 days, remove the pork belly from the bag, rinse it thoroughly under cool running water, and pat it lightly dry. Set up your smoker, charcoal grill, or gas grill for hot smoking using sawdust, chips, chunks, pellets, or bisquettes.
5. Smoke the meat in your smoker (or, if using a charcoal or gas grill, over indirect heat) making sure to keep the temperature at 200°F (93°C), until the internal temperature of the bacon registers 150°F (65°C), roughly 3 to 4½ hours, give or take some time depending on the size of your pork belly and the exact temperature of your smoker. [If you don’t have the means to smoke the pork belly, you can make the bacon by brushing the fatty side with liquid smoke and then baking it in a 200°F (93°C) oven until it reaches an internal temperature of 150°F (65°C).] Remove the bacon from the smoker and let it rest until it’s cool enough to handle.
6. Grab a sharp knife, slice the cooled bacon as thickly or as thinly as you please, and cook it up any way you want. I can’t resist sizzling it up in a skillet. Wrap the rest tightly in plastic wrap and refrigerate for up to 1 week or freeze it for up to 2 months.

Yields ~90 slices.

Serving: 1 slice | Calories: 138 kcal | Carbohydrates: 2 g | Protein: 2 g | Fat: 13 g | Saturated Fat: 5 g | Monounsaturated Fat: 6 g | Cholesterol: 18 mg | Sodium: 349 mg | Fiber: 1 g | Sugar: 1 g

https://leitesculinaria.com/95593/recipes-homemade-maple-espresso-bacon.html

Poached Pears:

• 4 MED pears
• 5 C water
• 1½ C granulated sugar
• 3 TBS honey
• 3 cinnamon sticks
• ½ vanilla bean (split lengthwise)

Egg Wash:

• 1 LG egg
• ½ TBS heavy cream or whole milk
• Pinch kosher salt

Assembly:

• 1 sheet store bought frozen puff pastry (thawed in fridge overnight*)

Oven: 400° F

Poached Pears:

1. Prepare cartouche, also known as parchment paper lid.*
2. Slice off about ¼-inch from bottom of pear to create a stable flat surface. Core pears from the bottom. Peel pears, leaving stems intact. Set aside.
3. In a medium heavy-bottomed sauce pot bring combine water, sugar, honey, cinnamon sticks, and vanilla bean. Bring to a boil and reduce to a simmer.
4. Gently submerge pears on their side in pot. Cover with cartouche. Simmer for about 15 minutes, flip pears halfway through cooking, until pears are tender.
   • NOTE: Be careful not to overcook pears. Pears will continue to “cook” after simmering.*
5. Remove pot from heat. Cool pears to room temperature in the poaching liquid. Transfer to airtight container and let pears soak in liquid overnight in fridge.

Egg Wash:

1. In a small bowl, whisk together egg, heavy cream, and salt until smooth. Set aside.

Assembly:

1. Remove chilled pears from poaching liquid. Place pears on paper-towel lined plate. Set aside.
   • NOTE: poaching liquid can be discarded or saved for other applications.
2. Unroll or unfold thawed puff pastry sheet. Cut out four squares to cover bottom of pears. Slice remaining sheet into ½-inch wide strips.
3. Place pears on a parchment lined baking sheet. Brush pears all over with egg wash. Encase bottom of pear with square puff pastry.
4. Beginning at the bottom, wrap puff pastry strip around pear, leaving stem exposed. Repeat with remaining pears. Space pears at least 3-inch apart from each other.
5. Lightly brush puff pastry exterior with egg wash. Bake for 30 minutes until puff pastry is golden brown.
6. Allow to cool for 5-8 minutes. Transfer to serving plate. Garnish with drizzle of honey or dust with powdered sugar before serving. Enjoy warm!

Yields 4 servings.

NOTES:

• Suggested pear varieties: Barlett, Starkrimson, or Anjou. Make sure pears are slightly firm and have just turned ripe. Overripe pears will turn very soft and mushy.
• To test poached pears for doneness: pierce pear with a pairing knife or fork. The pear should be tender. However, it should NOT be soft and mushy.
• To make a cartouche: Cut a parchment circle to fit inside sauce pot. Cut a small round in center of parchment paper.
• Poaching liquid can be used as a simple syrup for teas, coffee or cocktails. See blog post for more details.
• Puff pastry is usually sold frozen in folded sheets or rolled up. For best results, thaw in the fridge overnight before use. If possible, use all-butter puff pastry instead of those made with vegetable oils.

Calories: 615kcal | Carbohydrates: 95g | Protein: 7g | Fat: 26g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.01g | Cholesterol: 49mg | Sodium: 180mg | Potassium: 283mg | Fiber: 8g | Sugar: 56g | Vitamin A: 148IU | Vitamin C: 8mg | Calcium: 61mg | Iron: 2mg

https://www.thelittleepicurean.com/poached-pear-puff-pastry/

• 1 chicken breast (or 4 chicken strips) (cut into chunks)
• Chicken bones (4 chicken breast frames, chicken feet, or enough random chicken bones to reach the 12 C line in an Instant Pot)
• 1 LG onion (peeled and finely chopped) (use the peels as well)
• 1 whole bulb of garlic (peeled and finely chopped) (use the peels as well)
• 1 green bell pepper (finely chopped)
• 6-10 shishito/peppericini/other non-spicy peppers of your choosing (finely chopped)
• 4-6 sprigs fresh thyme
• Parsley (healthy amount)
• 2 fresh (6 dry) bay leaf
• 1 heaping TBS Fly By Jing Sichuan Chili Crisp (or other spicy chili oilwith seeds/solids)
• 1 TBS salt
• 1 TBS peppercorns
• Water
• Vinegar

1. If so desired, use a food processor to break down the onion, garlic and peppers to maximize surface area.
2. Add all ingredients except water and vinegar to a minimum 8 QT Instant Pot. The total volume should just reach the 12 C line of the pot.
3. Add water, making note of how much you use, to just top the volume of ingredients (again, to the 12 C line of the pot).
4. Add vinegar to a ratio of 1 TSP per C of water (e.g. ¼ C vinegar to 12 C water).
5. Set the Instant Pot to manual, 180 Minutes, high-pressure. Natural release – 30 minutes.
6. Strain through a fine mesh into one pot, and then strain again (through a finer mesh, if you have it) back into the original cleaned and rinsed pot.
7. Add salt/pepper/cajun spice sparingly after, to taste.
8. Pour into four 1 QT mason jars, leaving 1½” of space.
9. Use immediately or freeze.

Yields ~ 3QT of stock.

For The Waffle Fried Chicken:

• 2 C all-purpose flour
• ¼ C granulated sugar
• 1 TBS baking powder
• 2 TSP kosher salt
• 1½ C buttermilk
• 6 TBS (3 OZ) unsalted butter (melted)
• 2 LG eggs
• 1½ – 2 TBS store-bought or homemade hot sauce or Sriracha
• 1 TSP vanilla extract
• 2 LB boneless, skinless chicken thighs or breasts (cut into 1″ chunks)
• Mild vegetable oil, for frying

For The Spicy Bourbon Maple Syrup:

• 1 C pure maple syrup
• 3 TBS bourbon
• 2 TBS (1 OZ) salted butter
• ¼ – ½ TSP cayenne pepper

Spicy Bourbon Maple Syrup:

1. In a small saucepan over high heat, bring the maple syrup, bourbon, and butter just to a boil. Reduce the heat to low and simmer for 3 minutes.
2. Stir in the cayenne pepper and remove from the heat. Serve warm, or cover and refrigerate for up to 3 days.

Waffle Fried Chicken:

1. Heat the oven to 200°F. Line a rimmed baking sheet with aluminum foil or parchment paper and top with a wire rack. Slip the pan and rack in the oven.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. In a medium bowl, whisk together the buttermilk, butter, eggs, hot sauce, and vanilla.
4. Make a well in the dry ingredients, pour in the wet ingredients, and whisk until no lumps remain. Let the batter sit in the fridge for 15 minutes. The batter will be very thick.
5. Add the chicken to the batter and stir to coat each piece.
6. Add enough oil to a large saucepan or Dutch oven to reach about 3 inches. Place over medium-high heat, attach a deep fry thermometer to the side, and heat until the oil registers 360°F. Alternatively, you can use a deep fryer and follow manufacturer’s directions for heating the oil.
7. Add a few pieces of chicken to the oil. Be careful to only add a paltry number of pieces as you don’t want to come anywhere close to crowding the pan.
8. Fry the chicken, maintaining the oil temperature at 360°F as best you can, until the batter is golden brown and the chicken is cooked through, about 2 minutes per side or until the internal temperature reaches 165°F
9. Drain the fried chicken on paper towels and transfer them to the rack in the oven to keep warm while you fry up the rest.
10. Serve hot and pass the spicy bourbon maple syrup, plain maple syrup, and hot sauce on the side.

Yields 6 servings.

Calories: 765 kcal | Carbohydrates: 82 g | Protein: 38 g | Fat: 31 g | Saturated Fat: 12 g | Monounsaturated Fat: 8 g | Trans Fat: 1 g | Cholesterol: 242 mg | Sodium: 248 mg | Fiber: 1 g | Sugar: 44 g

https://leitesculinaria.com/237066/recipes-waffle-fried-chicken.html
https://leitesculinaria.com/318194/recipes-spicy-bourbon-maple-syrup.html

• 1¾ C (125 ml) warm water, about 110 degrees (divided)
• 2¼ TSP (1 packet) instant yeast
• 2 TBS extra-virgin olive oil
• 4 C (500 g; 22 OZ) bread flour
• 1½ TSP salt

1. Measure ½ cup of the warm water into a 2-cup liquid measuring cup. Sprinkle in the yeast and let stand until the yeast dissolves and swells, about 5 minutes. Add the remaining 1¼ cups water and oil and stir to combine.
2. In a large bowl, whisk together the flour and salt. Stir with a wooden spoon or rubber spatula while you gradually pour in the liquid mixture. The dough should come together into a shaggy mass and be mostly moistened; you may not need all of the liquid, so hold back a few tablespoons and then add if necessary.
3. Turn the dough out onto a lightly floured work surface. Knead by hand for a few minutes to form a smooth, round ball (it will a very soft dough). Put the dough into an oiled bowl, turn to coat the dough, and cover the bowl with plastic wrap. Place in a draft-free area and let rise until doubled in size, about 1½ hours.
4. Place a pizza stone on a rack in the lower third of the oven. Heat the oven to 500° F for at least 30 minutes.
5. Press the dough to deflate it, then turn the dough out onto a lightly floured work surface. Use a chef’s knife or dough scraper to divide the dough into two pieces. Form each piece of dough into a smooth, round ball and cover it with a damp cloth. Let the dough relax for at least 10 minutes but no more than 30 minutes.
6. Working with one piece of dough at a time and keeping the other covered, shape the dough into a 14-inch circle, then transfer it to a pizza peel or pan that has been lightly dusted with semolina.
7. Top your pizza as desired and slide the dough onto the heated stone. Bake until the crust edges brown and the cheese is golden brown in spots, 8 to 12 minutes. Remove the pizza from the oven, cut into wedges, and serve immediately. Repeat with the remaining piece of dough.

Yields 2 large (14″) pizza crusts.

Calories: 1070kcal | Carbohydrates: 187g | Protein: 35g | Fat: 19g | Saturated Fat: 3g | Sodium: 1767mg | Potassium: 379mg | Fiber: 10g | Sugar: 1g | Calcium: 44mg | Iron: 3mg

https://www.browneyedbaker.com/basic-pizza-dough

• Nonstick cooking spray, for greasing the pan
• 1 MED pineapple (cored and sliced into ½” thick pieces)
• 2¼ C granulated sugar (divided)
• 8 OZ unsalted butter (melted)
• 2 eggs
• ¾ C whole milk
• 1 lemon (zested) (~2 TSP)
• 2 C all-purpose flour
• 2 TSP kosher salt
• ½ TSP baking soda
• ½ TSP baking powder

Oven: 350° F

1. Grease a high sided 8-inch cake pan with cooking spray and line with parchment. Line the bottom of the pan with a concentric circles of pineapple slices then arrange the remaining in the center.
2. In a medium saucepan, combine ¾ cup sugar with 2 tablespoons water over medium-high heat. Cook, shaking the pan if needed, until an amber caramel forms, 5-6 minutes. Immediately pour over pineapple in an even layer.
3. In a large bowl, whisk remaining 1½ cups sugar with butter until smooth. Add eggs and whisk until incorporated, followed by milk and lemon zest.
4. Add remaining ingredients to bowl and fold until just incorporated, then pour over the caramel-coated pineapple. Bake until the top is golden and a toothpick inserted into the center comes out clean, 60-70 minutes.
5. Let cool 10 minutes, then run a paring knife along the edges of the cake. Place a plate over the cake pan and invert, discarding parchment paper. Let cool slightly, then serve warm.

Yields 8-10 servings.

https://thefeedfeed.com/bravotopchef/pineapple-upside-down-cake