Posts Tagged ‘Pineapple’

How long can I store a unbaked Pineapple upside down cake in the fridge? ?

Wednesday, July 28th, 2010

How long can I store a unbaked Pineapple upside down cake in the fridge?

Pineapple Cream Cake Recipe

Sunday, July 18th, 2010


How to make a delicious pineapple cream cake. For this recipe and many more, check out www.usafireandrescue.com

The Ya-Hoo! Baking Co. Macadamia Pineapple Tea Cake, 7.5-Ounce Canisters

Saturday, July 17th, 2010

The Ya-Hoo! Baking Co. Macadamia Pineapple Tea Cake, 7.5-Ounce Canisters

How to Get Paid for Your Ideas

Thursday, July 15th, 2010

Many creative professionals such as event planners, interior designers, and decorative painters are frustrated when potential clients steal their ideas and take them to cheaper companies.  They present their ideas in a proposal or presentation and later find that they didn’t get the client and their designs are being used by someone else.  

PROTECT YOUR IDEAS

In order to protect your ideas and still get the client, you have to change how you deliver your concepts and specifically what you present.  Keep in mind, your creative ideas are the most valuable part of what you do, so stop giving them away for free.

The first thing you need to do to protect yourself is to focus the initial meeting with the prospect on her ideas and her needs, rather than on your ideas and your suggestions.  Spend at least 95% of the meeting asking questions rather than presenting solutions and ideas.  

Find out what the client wants and what she envisions.  Discover why she wants what she wants and uncover what her experiences have been in the past with this type of project.  Focus on her, not on you and your services.

Build a relationship with the client and let go of the idea that you have to put on a big show of creative ideas to impress her.  Contrary to what most people think, the client would rather talk about what she want then listen to your ideas.  Really.

PRESENT THE WHAT BUT NOT THE HOW

Next, present the potential client with a proposal that becomes a contract once the prospect signs it.  The proposal should include goals that the client told you she wanted in your first meeting.  It should include payment terms.  The proposal should include what you will do, just not HOW you will do it.  

Let’s look at examples of how and what:

Event Planner:
WHAT: “Incorporate an island theme in event decorations, music, catering, and location.”
HOW: “Use pineapple centerpieces, bamboo tables, island shaped invitations, coconut flavored cake, and an entry way filled with palm tree leaves and bananas.”

Interior Designer:
WHAT: Design a functional and easy-to-tidy space for use as a family room where there is ample storage for children’s games, a television, and other entertainment.
HOW: Rubbermaid storage containers will be used in a specially designed 17-piece wood cabinet that can be converted into a television stand, a workspace, and table.

Wedding Consultant:
WHAT: “Create an intimate, upscale, evening reception for approximately 40 guests.”
HOW: “Decorate facility with purple flowers and linens, a four-tier chocolate and raspberry wedding cake, and a 6-piece band.

Decorative Painter:
WHAT: Create a jungle-themed mural for child’s bedroom.
HOW: Paint walls with “garden room” green, add 25 rainforest trees throughout walls and incorporating ceiling space, paint 5 Colobus monkeys, 7 chimpanzees, a gray parrot, 9 green tree frogs, and a stream running across the door.

WHEN AND HOW TO PRESENT YOUR IDEAS

You can present your ideas in several ways and still protect them.  

First, you can present your ideas in detail after the client has signed a simple proposal with you.  You should work together with the client to create what he wants through your creative talents.

Another way to present your ideas is through sample boards or renderings, but only after the client has either signed a proposal for the project or paid you for your ideas.  If you chose to charge the client for the samples, agree to put the payment towards the amount of the final contract amount should the client agree to hire you to do the project.  If the client chooses to use someone else for the project, then at least you were paid for your ideas and your suggestions.  

Never present specific ideas, sample boards, or drawings to a client unless you’ve been paid for that part of the project or the client has signed a contract.  By continuing to submit ideas and formal suggestions to potential clients, you are short changing yourself and your creative talents by lowering the value of your concepts in the mind of the buyer.

By learning how to effectively manage the first meeting with a potential customer, how to protect your ideas, and when and how to present your ideas will help you gain better clients, better projects, and have a better income!

Use Your Oven to Make Beef Stew with an Easy Pineapple Cake for Dessert

Wednesday, July 7th, 2010

Use your oven on cool or cold days to make dinner and bake dessert at the same time.  Your kitchen will feel cozy and the aromas will waft throughout your house.  As your family members enter the house you will hear, “Something sure smells good in here,” or something similar.  This stew is very tasty with the flavors of V-8 juice and dry onion soup mix giving it a slightly different twist. The Oven Beef Stew bakes at 350 degrees for 3 hours.  While it is baking, mix up the Easy Pineapple Cake and let it bake beside the stew.

OVEN BEEF STEW
This is an old recipe from my childhood in Southern Indiana.

1 lb. cubed stew beef
1 large onion, sliced
1 cup sliced potatoes
1 cup sliced carrots
1 cup sliced celery
1 can sliced mushrooms, drained
2 large cans V-8 juice
1 pkg dry onion soup mix
1 tbsp instant tapioca
1 tbsp sugar
1 tbsp salt
1 tbsp pepper

Preheat oven to 350 degrees.

Place beef in the bottom of a large roasting pan. Layer the vegetables over the beef. In a mixing bowl, mix together the juice, soup mix, tapioca, sugar, salt and pepper. Pour the mixture over the vegetables. Cover the roasting pan and bake at 350 degrees for about 3 hours.

MS SOWDERS’ EASY PINEAPPLE CAKE

1 large can crushed pineapple with juice
1 box white or yellow cake mix
1 cup chopped pecans or hickory nuts
1 stick butter
powdered sugar, if desired

Heat oven to 350 degrees. Grease an oblong cake pan. Pour undrained pineapple into the greased pan. Sprinkle the dry cake mix over the pineapple and smooth down. Sprinkle nuts over the batter. Cut the stick of butter into small pieces and dot over the batter. Bake at 350 degrees for 1 hour. No need to frost this cake. Sprinkle with powdered sugar, if desired.

Enjoy!

Tasty Pineapple Cake and Other Sugar-free Cakes–great Cakes With No-sugar-added

Friday, June 25th, 2010

For diabetics or others watching their sugar-intake, here are three great cake ideas.  And the best part is that non-diabetics will also enjoy these tasty treats.  No need to make a diabetic cake and a regular cake when you serve these recipes.  These cakes are great for children who are diabetic or are on sugar-restricted diets,too.  Try our Tasty Pineapple Cake, Banana Split Cake or Peach Cake today and give your family and friends a no-sugar-added treat.

TASTY PINEAPPLE CAKE

1/2 cup salt-free butter

2 1/4 cups Equal Sugar-Lite, divided

2 eggs or 1/2 cup egg substitute

1 1/2 cups flour

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/2 cup fat-free milk

4 slices unsweetened canned pineapple, drained on a paper towel

non-stick vegetable cooking spray

1/2 cup unsweetened pineapple juice

Preheat oven to 350 degrees.  Spray a 6-cup Bundt pan with cooking spray and set aside.

In a large mixing bowl, combine butter and 2 tablespoons Equal until light and fluffy.  Add remaining Equal, except for 1 tablespoon.  Add eggs, 1 at a time, beating well at medium speed of an electric mixer.  Combine flour, baking powder, baking soda, and salt.  Add to the creamed mixture alternately with milk, beginning and ending with the flour mixture.  Beat at low speed after each addition.  Cut pineapple into 1/2-inch pieces and gently fold into the batter.  Spoon batter into the prepared Bundt pan.  Tap down to remove air bubbles.  Bake 45-50 minutes or until a wooden toothpick inserted in the center comes out clean.

While cake is baking, combine pineapple juice and the reserved 1 tablespoon Equal.  Stir well to be sure Equal is dissolved.  When cake is removed from the oven, immediately pour mixture over the cake.  Let cake stand in pan for 5 minutes.  Remove from pan and cool on a wire rack.

12 servings.  Each serving equals about 130 calories, 17 g carbs and 3 g protein

BANANA SPLIT CAKE

Crust:  2 cups graham cracker crumbs

1 stick unsalted butter, melted

Filling:  3 small pkgs sugar-free vanilla pudding mix

3 cans fat-free evaporated milk

Topping:  2 medium bananas, sliced

1 large can crushed pineapple in its own juice

1 carton sugar-free whipped topping

3 tbsp chopped walnuts or pecans

3 tbsp sugar-free chocolate syrup (I recommend Russel Stover brand)

Mix pudding and milk together until thickened.  Chill in the refrigerator while making the crust.  To make crust, mix graham crackers and butter together and press onto the bottom of a 9 x 13-inch pan.  Remove filling from refrigerator and spread over top of crust.  Add topping ingredients one at a time in the order listed.  Refrigerate until serving time.

PEACH CAKE

1 box sugar-free white cake mix

1 1/4 cups water

1/3 cup canola oil

3/4 cup egg substitute

1 small box sugar-free peach gelatin

Preheat oven to 350 degrees.  Lightly spray a 9×13-inch baking pan with non-stick vegetable spray.  In a large mixing bowl, beat together cake mix, water, oil, egg substitute and dry gelatin with electric mixer, on low speed, about 30 seconds until blended.  Increase speed to medium and beat two minutes longer.  Pour batter into prepared pan.  Bake 35-40 minutes until lightly browned and a toothpick inserted in the center comes out clean.  Remove from oven and cool until barely warm.  Lay a fancy paper doily on top of cake and sprinkle with sugar-free powdered sugar to decorate.

To make sugar-free powdered sugar:

Put 3/4 cup of Splenda Granular and 2 tablespoons cornstarch in a blender and blend until it is a very fine powder.  0 grams of sugar and only 4 carbs per tablespoon.

Enjoy!

 

Can I bake a pineapple upside down cake in a regular cake pan?

Tuesday, June 22nd, 2010

I know that sounds silly but every recipe I have come across says to just put it in the skillet and bake it but I’d prefer to use one of my cake pans instead. Has anyone else used a regular cake pan? Does it turn out as good as if you use a skillet? I’ve made TONS of cakes but never a pineapple upside down cake so I’m pretty clueless. Please, no rude comments, they’re not needed here. Thanks.

Bear River Young Life 2010 Taiwain – pineapple cake 2

Saturday, June 12th, 2010


Here are some of the pastries at the pineapple cake store

does lemon cake with pineapple icing sound good to anyone?

Friday, June 4th, 2010

baking a birthday cake!

Tom Lin Project Desserts: Lemon Cake

Thursday, June 3rd, 2010


First episode of Tom Lin Project’s collection of dessert recipes. Lemon cake is made by Lili Lin. Variants of the cake can be made also, by switching out the lemon components with other fruits, like pineapple or coconut or orange.