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From: Carol
To: phaedrus
Subject: pineapple upside down cake
Date sent: Sun, 16 Jan 2000 13:28:52 -0500
> Hi, I am looking for a recipe for pineapple upside down cake.
>
> Thanks, Carol
>
Hi Carol,
Here are a couple of recipes for the old-fashioned kind.
Phaed
Old-Fashion Pineapple Upside Down Cake
Ingredients :
1/2 c. butter or margarine, softened
3/4 c. brown sugar, packed
1 can (8 oz.) sliced pineapple, drained
9 maraschino cherries
3 eggs, separated
1 c. sugar
1 c. all-purpose flour
1/4 tsp. salt
1/4 c. plus 1 tbsp. water
1 tsp. vanilla extract
Preparation :
Cream butter; gradually add brown sugar, beating until light and
fluffy. Spread creamed mixture evenly in a 9 inch cast iron
skillet. Arrange pineapple and cherries evenly over mixture. Beat
egg yolks until thick and lemon colored. Gradually add sugar,
beating well. Combine flour and salt; add to yolk mixture
alternating with water, stirring well after each addition. Stir in
vanilla. Beat egg whites (at room temperature) until stiff peaks
form; fold into batter. Spoon batter evenly over pineapple slices
in skillet. Bake at 350 degrees for 50 minutes or until wooden pick
inserted in center comes out clean. Cool 30 minutes in pan and invert
cake onto serving plate. One 9 inch cake.
----------------------------------
Old Fashioned Pineapple Upside Down Cake
Ingredients :
2 cans sliced pineapple in heavy syrup
1/2 c. butter or margarine
1 1/2 c. brown sugar
2/3 c. pecan halves
2 c. unsifted flour
1 1/2 c. granulated sugar
2/3 tsp. baking powder
1 tsp. salt
1/2 c. shortening
1 c. milk
2 eggs
Maraschino cherries
Preparation :
Melt butter in pan and add brown sugar and stir together and
spread evenly in pan. Place pineapple rings on top of brown sugar
and butter mixture. Place pecan half or maraschino cherry in
middle. Cream shortening and sugar together. Add eggs, milk
then rest of dry ingredients. Pour over pineapple. Bake at 325
degrees for 30 minutes.
----- Original Message -----
From: K.
To: Phaedrus
Sent: Saturday, September 30, 2000 16:04
Subject: find me a recipe
> You helped me one time before and I sincerely appreciate it. Let's see
> if I'm as lucky the second time around. :-) A friend said someone
> baked her a chocolate sheet cake that had holes punched in the top with
> a chocolate frosting poured into the holes. She only remembers that the
> frosting had a small amount of coffee granules added and that is was
> yummy. I would love to find the recipe for her. Thanks in advance for
> your help. K.
Hi K.,
Well, I can find chocolate sheet cake recipes, but none with holes and none
with coffee in the icing. The holes are an easy thing to do. You just take a
wooden spoon and punch holes in the cake while it's still warm - before
icing it. Below is a regular chocolate sheet cake recipe. Sorry I couldn't
find the exact one. If you can find out the name of the cake, that might
help.
Phaed
Chocolate Sheet Cake
2 cups flour
2 cups sugar
1/2 tsp. salt
1 cup margarine
1 cup water
3 tbsp. cocoa
2 eggs, beaten
1 tsp. baking soda
1/2 cup buttermilk
1 tsp. vanilla
Sift flour, sugar, and salt.
Put margarine, water, and cocoa into a sauce pan and bring to a boil. Pour
over flour mixture.
In another bowl, beat eggs and add soda, milk, and vanilla. Add to above and
mix well.
Bake at 350 degrees for 20-30 minutes in a greased 15-1/2"x10-1/2"x1"
jellyroll pan.
Frost with Sheet Cake Chocolate Icing while cake is still warm.
--------------------------------------------
Sheet Cake Chocolate Icing
1/2 cup margarine
3 tbsp. cocoa
6 tbsp. milk
1 tsp. vanilla
1 box powdered sugar
Heat margarine, cocoa, and milk in a saucepan. Don't boil. Remove and add
sugar and vanilla. Mix well. Pour over warm chocolate sheet cake.
----- Original Message -----
From: Helga
To: phaedrus
Sent: Monday, September 25, 2000 13:46
Subject: tollhouse cupcake recipe
Hi Unc,
> A few years ago, I had a tollhouse cupcake recipe that was delicious.
> Somehow, it got lost, and I am craving them. can you help?
>
> Helga
Hi Helga,
I surely can. try the recipe below.
Phaed
Tollhouse Cupcakes
Ingredients :
1/2 c. butter
6 tbsp. brown sugar
6 tbsp. sugar
1/2 tsp. vanilla
Add --
1 egg
1 c. + 2 tbsp. flour
1/2 tsp. baking soda
1/2 tsp. salt
Filling:--
1/2 c. brown sugar
1 egg
1/8 tsp. salt--Add:--6 oz. semi-sweet chocolate chips
1/2 c. chopped walnuts
1/2 c. coconut (optional)
1/2 tsp. vanilla
Preparation :
Beat above until thick. Beat until thick. Spoon batter into
paper lined tins evenly dividing between 12 cupcakes. Bake at 375
degrees for about 10 minutes or until golden. Remove from oven and
spoon filling into each cup equally dividing among cupcakes. Bake
again for about 15 minutes. Serves 12. *Also great bite-size
desert if miniature muffin pans are used.
----- Original Message -----
From: Michelle
To: phaedrus
Sent: Tuesday, October 31, 2000 18:03
Subject: Better Than Sex Dessert
> Hello Uncle,
>
> I'm looking for a dessert. In a 9 x 13 you spread x flour, x butter,
> and x chopped pecans. Somehow layers of whipped cream cheese with
> sugar, chocolate pudding and Cool Whip are added the the baked layer.
> Do you know this recipe?
>
> I appreciate your help.
>
> Michelle
Hi Michelle,
I surely do know the recipe, although I would argue whether any food is
really better...
The recipe is below.
Phaed
Sex in a Pan (aka Better Than Sex)
Ingredients:
1/2 cup butter
1 cup flour
1/4 cup sugar
2 8 oz. packages. cream cheese, at room temperature
1/2 cup icing sugar (confectioner's sugar)
30 oz. carton cool whip
1 6 oz. package instant chocolate pudding
3 cups milk
1 pt. whipping cream
Method:
Preheat oven to 350F. Mix first three ingredients to a fine crumb
consistency. Press into a spring form pan to form a shell. Bake for 25
minutes.
Beat together cream cheese, icing sugar and Cool Whip and pour into cooled
shell. Beat together milk and chocolate pudding until thick. Pour over cream
cheese mixture. Whip cream and pour over chocolate mixture. Refrigerate at
least 12 hours.
Makes 12 servings.
----- Original Message -----
From: Vickie
To: phaedrus
Sent: Friday, April 28, 2000 19:27
Subject: Refrigerator fruit cake
Am looking for a refrigerator fruit cake recipe.
Ingredients are graham crackers, candied cherries, marshmallows, and FIGS.
My late grandmother made this each Christmas. None of her offspring have
the complete recipe. Can you help? Thanks!
Hi Vickie,
I found dozens of refrigerator fruit cake recipes, but only the three below with figs. I hope one of them works for you.
Phaed
No-Bake Fruit Cake
Ingredients :
1 box graham crackers
1 lb. walnuts
1 lb. pecans or other nuts
1 lb. dark raisins
1 lb. light raisins
1 lb. currants
1 can Eagle Brand Milk
1 jar maraschino cherries
1 jar green cherries
1 sm. bag miniature marshmallows
1 sm. box figs
1 sm. box dates
Preparation :
Mix together and press into buttered cake mold. Leave in
refrigerator for 24 hours (covered). To remove from mold, press hot
towel around pan. Keep refrigerated.
----------------------------------
Fruit Cake
Ingredients :
32 sm. marshmallows
1 1/2 lbs. graham crackers, crushed
1/2 pt. whipped cream
1/4 c. sour pickle juice or wine
1 c. dates
1 c. pecans
1 c. raisins
1/4 c. figs
1/2 c. pineapple
3/4 c. cherries
1/4 c. citron
2 tbsp. grated orange peel
Preparation :
Mix all fruit with juice or wine. Then mix this with the
marshmallows and graham cracker crumbs and and press into a
buttered pan. Leave in refrigerator for 24 hours (covered).
To remove from pan, press hot towel around pan. Keep refrigerated.
----------------------------------
No Bake Fruit Cake
Ingredients :
32 lg. marshmallows
1 1/2 lbs. crushed graham crackers
1/2 pt. XX cream
1 c. sweet pickle juice
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 c. chopped dates
2 lbs. shredded orange peel
2 c. pecans (or other nuts), chopped
1 c. raisins
1 c. currants
1/4 c. chopped figs
1/2 c. each candied pineapple (red,
green and white)
3/4 c. candied cherries
1/4 c. chopped citron
Preparation :
Cut up marshmallows, add XX (heavy)cream and pickle juices. They will
melt together. Crush graham crackers. Mix all ingredients together.
Cut some paper sacks to fit your cake pans, then put the above mixed
ingredients into pans. Let set for a while, inside the sacks (& in the
refrigerator), at least 24 hours.
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