WEBVTT

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Our first recipe is going to be
an Upside-Down Gingerbread Cake

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with Raisins and Pears.

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Pat's gonna demonstrate this
for us as Al assists.

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'Kay, Pat?

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Ok, first thing,
what we want to do is fan the pears out.

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I know on the recipe itself,
it says to cut the pears in half.

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But what we're going to do is fan it out
and make it a little bit nicer in the pan.

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-Ok, so some variety there.
-Right. And Pat is such an artist.

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She's going to mix together a tablespoon
of that liquid.

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-This is from the pears that we saved.
-Mm-hmm, from the pears that we saved.

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Ok.

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A little brown sugar,
a little lemon juice,

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and she's gonna stir it,
and she's gonna put

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her fancy carved pears on the top
like you make pineapple upside-down cake.

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And that sugar-lemon juice
and liquid is going to caramelize.

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-Mmm.
-Mm-hmm.

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Yes, so when we turn it over later,
that's gonna actually be the top, correct?

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-Yes.
-Right.

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Ok.

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So she's getting a little fancy here,
but it's very easy to do.

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Very pretty.

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I see what you mean,
rather than cutting them in half,

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and this is a healthy dessert
and easy to make, too.

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If you can't find the gingerbread mix,
then you can substitute spice cake mix.

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So that's another option for you
in terms of variety.

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(Al Salvador)
Now she's getting ready

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to sprinkle the raisins,
all over evenly on the top.

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[chuckling]

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(Pat Salvador)
Thank you, hun.

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(Alison Zecha)
Alright.

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(Al Salvador)
Ok. With that, you'll combine

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your gingerbread mix with your water.

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-This we can set to the side.
-Yes, put it over here.

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Water and egg whites.

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In this case,
Patty decided to use egg substitute,

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which is egg whites
with a little coloring.

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Oh, ok. So that's what egg substitute is.
Ok, great.

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But read the nutritional analysis,
because some of the egg substitute,

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I think have maybe palm or coconut oil
and that is not good,

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you defeat the purpose.

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-That's right.
-Read labels.

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Be sure and read the labels
when you're purchasing, good point.

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And the Heart Association has
so much information on the label.

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There's some that says
there's no cholesterol, but they have fat.

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So be real careful which one you buy.
Ok.

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(Al Salvador)
Ok, now she's stirring the batter.

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(Alison Zecha)
Ok. I can smell it,

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it smells good already, the spices.

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(Al Salvador)
How many strokes do you have to do?

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(Pat Salvador)
Um...until my arms fall off.

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[Alison laughing]

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-(Al) No, you don't want to overmix.
-(Alison) Just a few there.

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-(Al) Just to get most of the lumps.
(Pat) Just to get the lumps out.

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(Alison Zecha)
Ok.

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(Pat)
And if you want,

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you can use an electric mixer as well.

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(Al Salvador)
But don't over beat it.

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-Don't over beat it.
-Yes.

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So it's basically just to get
a semi-smooth consistency

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and most of the lumps out.

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Mm-hmm.

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And she's gonna bake it at 350°,
which has already been preheated, and...