Some people are like cats - if they're dropped upside down, they land on their feet. I get a little irritated about stories like that

Pineapple Upside Down Cake

Heat: 1/4 cup butter in an 8 x 8 x 2 inch pan (or larger).

Stir in: 3/4 cup packed brown sugar

Drain: 1 can (14-16oz.) crushed pineapple (packed in syrup) reserving the syrup.

Spread: 1 cup of the drained, crushed pineapple over the brown sugar. Put in oven to heat on low (275°F) while mixing cake batter.

Beat:

2 eggs
3/4 cup granulated sugar
1 teaspoon vanilla

Fold in:

1 cup sifted flour
1 teaspoon baking powder
1/4 teaspoon salt

Stir in:

1/2 cup reserved syrup (from can of pineapple)

Pour over pineapple mixture and bake about 40 minutes or until done in a 350°F oven.
Let stand a few minutes before turning upside-down on a serving plate. Serve warm with or without whipped cream or rum sauce.

Beauty is in the eye of the beer holder

Swiss Beer Bread

Ingredients

4 ounces Jarlsberg or Swiss cheese
3 cups all-purpose flour
3 tablespoons sugar
3 teaspoons baking powder
1-1/2 teaspoons salt
1/2 teaspoon pepper
1 bottle (12 ounces) beer or nonalcoholic beer
2 tablespoons butter, melted

Directions
Divide cheese in half. Cut half of cheese into 1/4-inch cubes; shred remaining cheese.

In a large bowl, combine the flour, sugar, baking powder, salt and pepper. Stir beer into dry ingredients just until moistened. Fold in cheese.

Transfer to a greased 8-in. x 4-in. loaf pan. Drizzle with butter. Bake at 375° for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Yield: 1 loaf (12 slices).