Kosher Dosher...“I am a culinary Heretic"

Staying home during the Virus had made me gain weight. But I've been baking a whole lot more with my daughter. I've been making Pineapple Upside-Down-Cake for over 30 plus years and have never deviated from the original recipe (Not my recipe). I have also used this recipe with Sliced Peaches, and it, too, came out beautiful.  Ingredients. 1/4 Cup of Butter 1/2 Cup of Firmly Packed Brown Sugar 7 Slices of canned Pineapple Drained very well 7 Maraschino Cherries 1 1/4 Cup of All-Purpose Flour 1 Cup of Sugar 2 Teaspoons of Baking Powder 1/2 Teaspoon of Salt 1 Large Egg 6 Tablespoons of Vegetable Shortening 3/4 Cup of Whole Milk 1 Teaspoon of Vanilla Extract Option- Powdered Sugar as well as Whipped Cream. 9-Inch Cake Pan or Springform Pan. Use parchment paper on the bottom on the pan. If using a Cake pan, make sure to Butter up and flour up. If using a Springform Pan, do the same thing but place a foil on the very bottom to mitigate leaks. You m...

My daughter found this recipe among my things. Some back story is in need though. Probably ten plus years ago, she found the recipe among my plethora of cookbooks and recipes and wanted to make the Banana Bread. I told her sure, but we never got back to actually making the recipe. Anyhow, since COVID-19, aka Wuhan Virus, we have been spending extra time at home, and since we love Bananas, we found our selves making Banana bread often. Since this writing, my daughter has this recipe at least 6x. In case you cannot read this recipe (don't know where it came from), I'll write it out for you. We are going to try the other recipe on the card soon.  1.5 Cups of Sugar 2-Eggs 1-Tsp Baking Soda 1.75 cups of AP Flour 1-Tsp of Salt 1/2 of a neutral oil 1/2-Tsp Baking Powder 3 Very Ripe Bananas 1-Tsp of Vanilla Extract which I always add 1/2- of Water (Optional Pecans) In a large bowl mash, the bananas using a potato masher and add other wet ingredients and m...