The Wonderful Wanda!

The book I’m cooking this week is one that was covered in one of the Daring Baker challenges I didn’t manage to take part in. I somehow felt compelled to buy the book though =), and it’s a fabulous baking book. Wanda’s Pie In The Sky by Wanda Beaver. I tell you it’s finding bonus unexpected books like this (Dorie’s Baking was my last big ‘find’) that make all my online searching for new books worthwhile! The kind of book you think ‘wow how could this book have been out there and I have never heard of it!’. It’s a happy event discovering books like this, especially when you own a certain number of books, finding a really good one is like seeing a shooting star, a memorable and happy occasion.

Lemon Coconut Crisps
I made a couple of cookie recipes first an oatmeal raisin cookie which I turned into oatmeal raisin-cranberry by using half raisins and half dried cranberries. Then I did lemon coconut crisps, they are crisp and melting and so tender all at the same time, an old recipe that is so worth keeping alive. Next came her butterscotch brownies, a rich toffee experience if ever there was one!

Oatmeal Raisin-Cranberry Cookies
I’ve recently been feeling the need of some comforting baked goods, life gets hectic sometimes, but Wanda’s pineapple upside down cake hit the spot. A homey pudding, but a real showstopper for all that, the cake part is made with some sour cream and it was just dreamy 20 minutes out of the oven with some double cream. I don’t usually major on sponge in a pudding, but this was just so good – I had to eat my whole bit!

Butterscotch Brownies
It’s only now that I realise I’ve not made a pie, but I’m sure this book will be re-visited in the future!

Pineapple Upside Down Cake
Adapted from Wanda’s Pie In The Sky by Wanda Beaver
Topping:
¼ cup (2oz) butter, melted
½ cup brown sugar
1 ½ teaspoons ground cinnamon
6-8 pieces pineapple
1/3 cup approx, whole pecans
Cake:
¾ cup (6oz) butter, softened
1 ½ cups caster sugar
3 eggs
1 teaspoon vanilla extract
2 ¼ cups plain flour
1 tablespoon baking powder
1 ¼ teaspoons bicarbonate of soda
2 pinches salt
1 cup or 10fl oz pot sour cream,
Double cream for serving
Topping: Combine butter, sugar and cinnamon. Spread onto the bottom of a 10 inch (25cm) cake tin (I used a Portmerion flan dish). Arrange the pineapple slices and pecans over the sugary base.
Cake: Using a KA etc, beat the butter and sugar until light. Add eggs, one by one, beating in between each addition. Add vanilla and beat again. Sift the flour, baking power, bicarbonate of soda and salt together. Add the dry ingredients in three lots, with half the sour cream in between each dry lot. Spread the batter over the pineapple and pecans. Bake for about 35 - 40 minutes, or until cooked. Leave 10 minutes in the tin or dish, then run a knife around the dish and invert onto a serving plate or dish. I served it about 20 minutes out of the oven