Pineapple upside down

1/4

Butter/ Margarine

2/3

cup packed brown sugar

9

slices pineapple in juice (from 14-oz can), drained

9

maraschino cherries without stems, if desired

1 1/3

cups Gold Medal® all-purpose flour

1

cup granulated sugar

1/3

cup shortening

1 1/2

teaspoons baking powder

1/2

teaspoon salt

3/4

cup milk

1

egg

• 1Heat oven to 350°F. In 9-inch square pan, melt butter in oven. Sprinkle brown sugar evenly over melted butter. Arrange pineapple slices over brown sugar. Place cherry in center of each pineapple slice.
• 2In medium bowl, beat remaining ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour batter over pineapple and cherries.
• 3Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan. Serve warm. Store cake loosely covered.

Choc Chip Cookies

Bahan A:
150g butter
150g gula ising or kastor (saya guna 125g je)
1 biji kuning telur
1 tsp esen vanila

Bahan B:
*1 cwn choc chip
*1 cwn badam cincang
*2 cwn cornflakes (dihancur kasar)
*Gaul rata

Diayak bersama:
1 1/2 cwn tepung naik sendri
1/2 tsp baking powder
1/2 tsp bikabonat soda
1/2 tsp garam halus

Pukul adunan A hgga kembang (saya guna whisk je)
Masuk telur n esen vanila. pukul rata...
Tuang bahan2 yg diayak.
Masuk bahan B sikit2. gaul rata.
Jemput adunan dgn garfu (saya guna tgn je...ambik dan letak. jgn bentukkan dia. biar mcm tu je.
Bakar dgn suhu 175 darjah Celsius higga masak. agak2 25 minit or lebih.
* ada org suka coklat sikit, so bubuhlah koko powder sikit. saya tak bubuh pun. adunan akan kembang, so jarakkan bila membakar.

Simple and easy shortbread

 Shortbread

 Ingredients:

150g plain flour
100g butter
3 tbsp. brown sugar
1 tbsp. caster sugar
½ tsp. cinnamon

Directions:

1. Preheat the oven to 170C/gas mark 3.
2. Grease a baking tin.
3. Mix the flour, brown sugar, caster sugar and cinnamon together in a bowl. Add in the butter.
4. Rub the butter into the mixture with the pads of your fingers until it resembles breadcrumbs.
5. Once it resembles breadcrumbs, pack it together until it forms a ball.
6. Flour a work surface and roll the dough out until about 20cm wide. Pop onto your baking tray and bake for 25 minutes.
7. Cut into fingers or wedges.

These will keep for up to one month in an airtight container, or you could freeze them.