There is more to upside down cakes than pineapple — plus a freaky carrot!

Funny how some foods become traditional in odd places. For some reason, pineapple upside down cake is very popular in New Mexico. Folks serve it at their parties right along with Tres leches and biscochitos. The great thing about an upside down cake is the juices and sugar run into the cake and keep it gooey and moist. So I thought I would post two great — and slightly unusual — upside down cakes for your enjoyment. A polenta and orange upside down cake with definite Spanish roots and a chocolate banana upside down cake from David Leibowitz. And don't forget there is a great rhubarb upside down cake (originally published in Gourmet magazine) in the site archives.

Orange Polenta Cake

Ingredients for cake
1/2 cup superfine granulated sugar
2 tablespoons water
2 tablespoons unsalted butter, cut into bits
2 navel oranges
1 3/4 sticks unsalted butter, softened
1 cup superfine granulated sugar
3 large eggs
2 teaspoons orange-flower water
1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 cups ground almonds (7 oz)
2/3 cup quick-cooking polenta

Ingredients for glaze
1/4 cup orange marmalade
1 tablespoon water

Procedure
Preheat oven to 350. Lightly butter a 9-inch round cake pan, then line bottom with a round of parchment paper and side with a strip of parchment. This is very important because if you don't do this you will never get the cake out of the pan! Bring sugar and water to a boil in a small heavy saucepan over medium heat, stirring until sugar has dissolved, then wash down any sugar crystals from side of pan with a pastry brush dipped in cold water. Boil, without stirring, swirling pan occasionally so caramel colors evenly, until dark amber. Remove from heat and add butter, swirling pan until incorporated, then carefully but quickly pour caramel into cake pan, tilting it to coat evenly. Grate zest from oranges and reserve for cake. Cut oranges crosswise into 1/4-inch-thick slices. Remove any seeds and arrange slices in 1 layer over caramel.

To make cake, beat butter with sugar using an electric mixer until just combined. Add eggs 1 at a time, beating well after each addition. Mix in orange-flower water and reserved zest. Whisk together flour, baking powder, and salt. With mixer at low speed, mix almonds, polenta, and flour mixture into egg mixture until just combined. Spread batter evenly over oranges (preferably with an offset spatula). Bake until a wooden pick inserted into center comes out clean, 1 to 1 1/4 hours. Cool in pan 5 minutes. Invert cake onto a cake plate and discard parchment. Be careful as hot syrup might leak out. Next, it's time to glaze the cake. Heat marmalade with water in a small saucepan until melted. Strain through a sieve into a small bowl. Brush top of cake with some of glaze. Serve warm or at room temperature with some whipped cream or homemade salted caramel ice cream. I can dream can't I?

Chocolate Banana Upside Down Cake

Ingredients for the topping
1/3 cup plus 2 tablespoons packed dark brown sugar
2 tablespoons room temperature butter, cubed
3 to 4 ripe medium bananas
a few drops of lemon juice

Ingredients for the cake
1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
3/4 cup granulated sugar
2 tablespoons melted butter, salted or unsalted
1 large egg
1 large egg white
1 cup banana puree (about 2 bananas)
1/2 cup sour cream
1/2 teaspoon vanilla extract
1/2 cup chocolate chips

Procedure
To make the topping, place the brown sugar and butter in an 8-inch square cake pan. Warm the pan directly on the stovetop over low heat, stirring until the sugar is thoroughly moistened. Stir just until the sugar is moist and bubbling, then remove from heat. There might be some empty spots, that's okay. Let cool to room temperature. Peel and slice the bananas in 1/4-inch slices. Arrange them in slightly overlapping rows over the melted brown sugar. Sprinkle with a few drops of lemon juice to stop them from browning.

Preheat the oven to 350. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon making sure there are no lumps. Mix in the granulated sugar. In a separate small bowl, mix together the butter, egg, egg white, banana puree, sour cream, and vanilla. Make a well in the center of the dry ingredients and stir in the wet ingredients until almost combined. Do not overmix. Gently fold in the chocolate pieces. Scrape the batter into the pan over the bananas, then use an offset spatula to carefully spread the batter over the sliced fruit. Be gentle! Bake for 40 minutes, or until the cake feels just set in the center when you touch it. Cool the cake for about 20 minutes, then run a knife along the edges of the cake to help it release from the pan. Invert the cake onto a serving platter. My ice cream of choice with this cake: butter pecan.

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And now for something completely different! Here is a photo of the biggest carrot I have ever found in a 50 pound bag of carrots. Do you think the fact that I live near Los Alamos has anything to do with this?



What's the largest vegetable you've ever seen? And did you make an upside-down cake with it?

Guest Monica Meehan: Green Smoothies

Refreshing Beverage of the Week
It's spring! It's Saint Patrick's Day tomorrow! KSFR needs your cash money! What do all these things have in common? Why, the color green, of course.

Plus, you've slacked off on your "healthy eating" New Year's resolutions, haven't you? Don't lie. And don't fret! Because here are some variations on green smoothies that are delicious and nutritious! Well, more nutritious than that diet cola you're drinking.

All of these make 2 servings. The procedure is the same: throw everything in a blender (or use an immersion blender) and whiz until you like the consistency. And of course, feel free to experiment!

Green Smoothie

via Two Peas & Their Pod
Ingredients
1 large orange, peeled and segmented
half a large banana, cut into chunks
6 large strawberries
2 cups spinach
1/3 cup plain yogurt
1 cup cracked ice

Green Machine Smoothie

via Martha Stewart's Whole Living
Ingredients
6 romaine leaves, chopped
4 kale leaves, chopped
1/2 cup fresh parsley sprigs
1/2 cup chopped pineapple
1/2 cup chopped mango
1 inch chunk of fresh ginger, peeled and chopped
1 1/2 cups water

Pear and Arugula Smoothie With Ginger and Walnuts

via The New York Times
Ingredients
1 cup freshly squeezed orange juice
2 cups arugula, tightly packed
2 tablespoons walnuts
1 ripe pear, cored and peeled
1 inch chunk of fresh ginger, peeled and chopped
4 to 8 tablespoons plain yogurt, to taste
6 ice cubes

Guest Kathy Adelsheim: Banana Bars, Maple Bars, and Midges's Cookies

The Altitude Adjustment Section
Kathy shared some of her altitude adjusted recipes for delicious sweets. And here are a few of her favorites!

Banana Bars

This is a great way to use up mushy, over-ripe bananas.

Ingredients
1/2 cup butter, room temperature
1 cup brown sugar
1 egg
1 teaspoon vanilla
1 teaspoon baking powder
1/4 teaspoon salt
1 cup mashed banana
1 cup coconut
1 1/3 cups flour
1 Tablespoon melted butter
1 Tablespoon sugar
1 cup coconut

Procedure
Preheat your oven to 350. Grease a 9 X 13 inch pan.In the bowl of your electric mixer cream together the butter and brown sugar. Add your egg and vanilla and mix. Next add in your baking powder and salt. Mash your banana and combine into bowl with coconut and flour. Spread mixture into prepared pan. Now make topping, in a small bowl combine melted butter, sugar, and coconut. Spread evenly over batter. Bake for 20-30 minutes till coconut is browned and edges begin to pull away from the pan. Cool to room temperature before cutting into bars.

Midge's cookies

This classic cookie is loaded with butter and nuts and it freezes very well.

Ingredients
1/2 cup granulated sugar
1/2 cup brown sugar
1 cup butter room temperature
1 egg
2 1/4 cups flour
2 teaspoons baking soda
2 teaspoons cream of tartar
1/4 teaspoon salt
1 cup chopped nuts (Pecans or Walnuts)

Procedure
Preheat oven to 325 degrees.Combine dry ingredients in a bowl and set aside.In your electric mixer cream butter and both sugars. Whip till light. Add egg and mix well. Add dry ingredients in two parts and then add chopped nuts. Roll into 1 inch balls and then roll in sugar. Place 2 inches apart on ungreased cookie sheet. Bake for 10-15 minutes. Store in airtight tins to keep them soft, or eat them all!

Maple Bars

A truly yummy item, cut them small, they are intense.

Ingredients
1 1/2 cups flour
1/3 cup powdered sugar
3/4 cup cold butter
1/3 cup real maple syrup
1/3 cup brown sugar
1/4 cup heavy cream
2 tablespoons butter
3/4 cup toasted pecans coarsely chopped
3/4 cup walnuts coarsely chopped
1 teaspoon vanilla

Procedure
Preheat oven to 350. In your food processor, combine flour, powdered suga,r and butter cut into small chunks. Process till crumbly but not till it forms a ball. Dump this mixture into a 9 X 9 inch baking pan and press down with your fingertips. Bake in oven 25 minutes or until it browns slightly and the edges start to pull away a little. Remove from oven and cool 10 minutes. While crust browns, make filling. In a heavy saucepan, combine maple syrup, brown sugar, cream, and butter. Bring this mixture to a boil and boil for two minutes. Remove from heat and add nuts and vanilla. Pour mixture over cooled crust. Bake until it bubbles all over about 20-25 minutes. Let cool about 15 minutes and cut while still a bit warm.

Healthy Green Coconut Smoothie

Refreshing Beverage of the Week
Do you remember how smoothies started out really healthy before they were turned into junk food? The best way to do smoothies is at home in your blender and drink them right away — the nutrition starts to fade over time as they sit. Sometimes only a green beverage will do. It's like drinking a salad! No, not really, the banana blocks the flavor of the spinach. This is a great power breakfast.

Ingredients
2 bananas, frozen
2 HUGE handfuls spinach (you won’t even taste it)
1 cup milk (almond or soy or cow) or you can use half coconut milk
1/4 teaspoon cinnamon
1 teaspoon vanilla
1 tablespoon coconut oil
1 tablespoon honey

Procedure
Add all ingredients into a blender. Blend until mixed. Serve in tall glasses top with some toasted coconut flakes and enjoy.

Clare's Banoffee Pie

The Altitude Adjustment Section
My dear friend Clare sent me this recipe for Banoffee pie, which I have been trying to get on the air for months. As best I can remember, I never have but if I am repeating myself I do apologize. Here is the secret recipe for an English classic Banoffee pie. Banoffee is a word made from banana and toffee.

Ingredients
1 can sweetened condensed milk
1 package McVites Digestive biscuits
(Ziggy's had these but don’t know if they still do. Carr’s wheat biscuits would also work)
1 stick of butter
2 cups heavy cream, whipped firm
2 large Bananas
Juice of 1 lemon
1/2 cup shaved chocolate
(in England you would just go buy a Cadbury flake bar)

Procedure
Put 1 tin of condensed milk in a saucepan and cover with water. Bring to a boil and turn down to a simmer. After 1 1/2 hours turn the can over and continue to cook for another 1 1/2 hours. The milk has now caramelized and can be stored in your cupboard for months until you are ready to use.

When you are ready to make the pie, Take your biscuits and put them in the food processor till finely chopped. Melt the stick of butter and add to the crumbs. Take this mixture and press into the bottom of your greased spring form pan. Chill till ready to use. Next open 1 can of toffee and spread it on the bottom of the pie crust. Slice up your bananas and give them a squeeze of lemon juice and then place them in the crust. Next top with a layer of whipped cream and then grate some chocolate over the top. Refrigerate till ready to serve.

Flambéed Thai Bananas

The Altitude Adjustment Section
You know, not all desserts are baked. Here is a recipe for a dessert made in a pan at the last minute that will knock your socks off.

Ingredients
I tablespoon white sesame seeds
3 tablespoons shredded coconut
2 large firm under-ripe bananas
2 tablespoons unsalted butter
1 tablespoon fresh ginger
2 teaspoons orange zest
2 tablespoons sugar
Juice of 1 lime
6 tablespoons Cognac

Procedure
In a small, hot, dry skillet toast sesame seeds and set aside. Now in same pan add shredded coconut and cook till it gets brown — 1 minute or so. Set aside, too — that stuff is for later! Now peel bananas and cut in half-length wise. Place a 12 inch skillet over medium high heat and add butter, ginger, and orange zest. When the butter begins to bubble, add banana slices, cut side down. Sprinkle on the sugar, add lime juice, and cook till sugar caramelizes — about one minute. Now carefully remove bananas to warm serving tray and sprinkle with sesame seeds and coconut. Return frying pan to the heat and add Cognac. As soon as it is hot, light alcohol with a match, to the amazement of the other guests. Don't worry, the flames only last a moment. Immediately pour sauce over bananas and serve with a lime wedge.

Rain Forest Fusion Smoothie

Refreshing Beverage of the Week
It’s hot and I need an icy and refreshing beverage, so I head to the blender. Here is a nice complex, tropical-flavored drink to give you a boost any time of the day. And I love the name... it's so P.C... just like me!

Ingredients
1 cup frozen pineapple pieces
1/2 banana
1/2 cup orange juice
2 Tbsp. coconut milk
1 tsp. lime juice
1/2 cup nonfat frozen vanilla yogurt
1/2 cup ice

Procedure
Combine all ingredients in blender and mix until smooth and frothy. Serves 1. If necessary add rum, lots of rum!

Three unusual and healthy Smoothies

Refreshing Beverage of the Week

Oatmeal Smoothie

Makes one serving

Ingredients
1 cup apple juice
1 frozen banana
3 heaping tablespoons of uncooked oatmeal
3 tablespoons of maple syrup
Additional frozen fruit if desired (I like mango)

Procedure
Combine all ingredients in a blender and blend until smooth.

Avocado Blueberry Smoothie

This recipe is from the California Avocado Commission. I added this because I love avocados and blueberries, but even I must admit this seems like a very strange pairing. Makes two servings.

Ingredients
1/2 Cup ice cubes or crushed ice
1 (11.5-oz) can peach nectar
1/2 tsp ground cinnamon
1 tsp vanilla extract
1/2 large, ripe California Avocado, peeled, seeded, cut in small chunks
1 (6-oz.) carton non-fat vanilla or peach yogurt
1 Cup fresh blueberries, rinsed, picked over, well-drained
1/4 ripe California Avocado, peeled, sliced lengthwise (optional, for garnish)
6 plump blueberries (optional, for garnish)

Procedure
Place all ingredients in blender with lid. Blend on high speed for two minutes or until smooth and creamy. Pour into two tall glasses to serve. If desired, pierce slice of avocado with three blueberries on a tiny cocktail sword or skewer and hang on the side of the glass for garnish. This is a high-fiber recipe.

Cantaloupe Carrot Creamsicle Smoothie

Get a healthy dose of vitamin C and beta-carotene in a concoction that tastes like an intensely delicious creamsicle, and is good enough to serve as a dessert. Makes three servings.

Ingredients
2 cups diced lush, ripe cantaloupe
1 to 1 1/2 cups carrot juice
2 tablespoons orange juice concentrate
1 cup low-fat vanilla frozen yogurt

Procedure
Combine all the ingredients in a blender and blend until smooth. Adjust consistency with more liquid if desired. Serve at once in tall glasses.

Banana Chocolate Chip Loaf Cake

The Altitude Adjustment Section
Banana chocolate chip loaf cake is the stuff dreams are made of, oh that’s so poetic! Here is the first recipe from Nadine’s collection that I tried, and if this is any indication we are in for treats for years to come.

Ingredients
3 cups ripe bananas, mushed up
2 cups A.P. flour
1 teaspoon baking soda
1 teaspoon baking powder
Pinch salt
1/2 pound (2 sticks) melted butter, cooled
1 cup sugar
2 eggs
1/2-cup sour cream
1 teaspoon vanilla
12 ounces chocolate chips
1/2 cup chopped walnuts (optional)

Procedure
In the bowl on your electric mixer, combine peeled mushy bananas, room temp. melted butter, sugar, sour cream, and vanilla. Mix till smooth. Add eggs one at a time. Combine flour, soda, powder, and salt and add to banana mixture. Don’t over mix. Fold in chocolate chips and nuts if you choose. Turn into a large greased loaf pan or 2 small ones and bake at 350 for 50-60 minutes till loaf springs back when touched and a toothpick inserted in loaf comes out clean. You can frost with a cream cheese icing or just sprinkle some powdered sugar on top. Wait till you try it!

Banana Chocolate Chip Walnut Cake

The Altitude Adjustment Section
Banana chocolate chip nut cake? Does it get any better than that? Here’s one from Susan Purdy that did not make it into the book due to space limitations, but it’s a winner! A good one to bring to the picnic or BBQ!

Ingredients for topping
1/2 cup A.P. flour
1/2 cup granulated sugar
pinch of salt
1/2 teaspoon ground cinnamon
1/2 teaspoon Nutmeg
1/4 cup=1/2 stick room temp. butter

Ingredients for cake
2 cups A.P.flour
1 teaspoon baking powder
1/4 teaspoon soda
1/2 teaspoon salt
3 tablespoons wheat germ
1 cup mashed very ripe, almost slimy banana
1/2 cup canola oil
1 cup minus 1 tablespoon granulated sugar
2 large room temp eggs
1 teaspoon vanilla
1/2 cup chopped walnuts
1/2 cup mini chocolate chips
2 tablespoons apple juice

Procedure
Preheat oven to 350. Grease and flour a 9x9 by 2 metal pan. Combine crumb ingredients in small bowl and pinch together with your fingertips till it looks crummy. Set aside. In a medium sized bowl whisk together flour, powder, soda, salt, and wheat germ. Mash bananas in a large bowl and whisk in oil, sugar, eggs and vanilla. Stir in flour mixture and nuts and chocolate chips. Scrape batter into prepared pan, smooth out top and cover with prepared crumbs. Bake for 38-40 minutes till golden brown, springy to the touch, and a toothpick inserted comes out clean. Serve from the pan.

Banana Colada

Angela's Refreshing Beverage of the Week
Banana Colada

Ingredients
2 oz. Anejo Rum
4 oz. pineapple juice
1 oz. coconut cream
1 ripe banana
maraschino cherry and pineapple slice for garnish

Procedure
Add ingredients to a blender, then top off with ice. Blend until smooth with no chunks. Pour it into a hurricane glass. Garnish with cherry and pineapple — and who doesn't love an umbrella?