May is a beautiful month full of sun and flowers.  Days are longer, the sun is warmer and the wind is softer.   

     In May we celebrate Mother’s Day.  My mother’s birthday was in May as well, so we had great celebrations.  My mother was such a special person in my life.  She loved to help others and used her cooking to show her love. 

     Memorial Day is this month so many families and friends will get together for cookouts, ballgames, and fireworks.  As Lee Greenwood said, “I’m proud to be an American, where at least I know I’m free.  And I won’t forget the men who died, who gave that right to me.” Thank you to all who gave their lives to give us our freedoms.  

     May is a month that I remember picking strawberries as a child.  My favorite memory is the man who worked at the strawberry patch saying to eat as many as you pick.  I always thought that was funny, but I certainly took him up on his offer!  So much sometimes that when I got home, I didn’t want to see any strawberries for a while. We had a chest freezer in the basement, so Mom would freeze strawberries to use throughout the year.  My mother’s strawberry pie was the best ever!  It was a homemade double crust with sweet strawberries in between.  I’ve never been able to make one that tasted like hers.  

      This month’s recipe is dedicated to my mother and grandmother. Our recipe for Pineapple Upside Down Cake has been in my family for over 100 years! Growing up, I always loved this cake  and make it often now.   One way to show your love is to cook something homemade.  When it is made with love, it always comes from the heart!   If you are cooking gluten free, substitute gluten free flour for the regular flour.  I have included in parentheses the brand I prefer.  

      Happy Memorial Day! Happy Mother’s Day!  Blessings!

 

 

1/3 cup butter

½ cup brown sugar

8 oz crushed pineapple, drained, reserve juice

2 eggs

2/3 cup granulated sugar

6 Tablespoons pineapple juice

1 tsp vanilla

1 cup sifted all-purpose flour (I use King Arthur Measure for Measure Gluten Free flour)

½ tsp baking powder

¼ tsp salt

 

Melt the butter in an 8” x 8” glass baking dish.  Sprinkle brown sugar evenly over butter.  Arrange drained pineapple on top of the sugar.  Beat eggs for 5 minutes.  Gradually beat in granulated sugar.  Add pineapple juice and vanilla.  Sift together flour, baking powder and salt. Fold into liquid mixture and beat only until combined.  Do not over mix.  (If cooking gluten free, let cake batter sit at room temperature for 20 minutes, stir, and then continue.)  Pour cake batter over pineapple.  Bake at 350 degrees for 35-45 minutes or until a toothpick comes out clean. Immediately turn cake upside down on a platter.  Scrape any leftover sugar mixture from pan and add to cake.  Enjoy warm or at room temperature.