I had a hanker'n for something sweet tonight so I made a pineapple upside down cake. Although this one turned out really good...the last one I did in my iron skillet was way better ;D
(http://img.photobucket.com/albums/v503/smpsn/Bradley%20Smoker/cake.jpg)
Here's the recipe
Any yellow cake mix will do ( I use betty crocker )
One can sliced pineapple
1 can of tart cherries
1 stick of butter
1 1/2 cups brown sugar
Pre heat oven to 350.
Melt your butter in a skillet and add the brown sugar then heat to a simmer.
Mix your cake as described in the directions except dont add water to the cake mix add the juice from the cherries and the pineapple instead. This will make your cake taste better ;)
Place your pineapple in the cake pan first in any design you choose, place the cherries in the pineapple holes and anywhere else you want.
Once the pineapples and cherries are in the pan pour the brown sugar in the pan and spread evenly. Let the sugar cool a bit before you pour the cake mix in.
Bake 35 minutes or until the cake is done.
Enjoy!!
Looks great (but I was expecting a post on poached peccary, candied cholla, roasted roadrunner, or something similar).
;D :D S
You got me hanker'n for some pineapple upside down cake! ;D
I had an incident with a cholla once. It was not candied and it was not fun. The porcupines of the plant kingdom.
Quote from: Carter on November 18, 2010, 09:18:19 AM
I had an incident with a cholla once. It was not candied and it was not fun. The porcupines of the plant kingdom.
Got three in my yard. Always carry a comb.
Looks real good, I will have to go buy a cake mix!
That looks really good, chili, I do think we need a Baker's thread here!
That does look good. HAven't had one of those in years - left that for my mom.
Maybe I'm dense ... I read to add the brown sugar at two separate times, but only one measured amount indicated in the recipe. Can you straighten me out?
I think he means to add the butter/brown sugar mixture to the bottom of the pan, the second time it is mentioned.
Quote from: Tiny Tim on November 18, 2010, 08:01:39 PM
I think he means to add the butter/brown sugar mixture to the bottom of the pan, the second time it is mentioned.
Doh! Now I got it. Thanks, Tim.
Something quick and easy and very tasty is Pistacio Ambrosa or
also known as Watergate Salad.
I also do a version of that with Coconut, but instead of one box
for the Pistacio, you need to add two boxes for the Coconut.
http://forum.bradleysmoker.com/index.php?topic=11963.0
Not really Baking, but is very tasty.
QuoteI think he means to add the butter/brown sugar mixture to the bottom of the pan, the second time it is mentioned.
Yep exactly ;)
Have all the needed ingredients and I'm thinking of making this on Tuesday! I was telling Jan about this yesterday and she said that this was her Dads favorite! So it may bring tears to her Mom's eyes? My Father-in-Law was a good man to me! ;D
Go for it!!
Ok it's well past my post on Tuesday Nov. 20 but I still had the ingredients and the hanker'n for some pineapple upside down cake and today was the chance to get'er done!
I did the recipe as listed above and on the cake mix box. The only was different was at the 35 minute mark the cake moved like Jell-O as I checked on it...back in for 5 minutes and still the same. Lowered the temp (its browning well) to 300 for 10 more minutes and it is still shaking like Jell-O but not as much. So 10 minutes more and it's out and onto a cooling rack for 20 minutes or so. And then the flip and tasting any tidbits left behind. Yummy!
So here it is and I think two of those cherries must have been tidbits?
(http://i785.photobucket.com/albums/yy139/TestRocket/Pineappleupsidedowncake12-11-10sml.jpg)
Thank you Chili Head for the idea!
Oh man that looks good!
How did it taste?
It's good and moist. Using the fruit juices in place of the water in the cake mix makes a big difference in the taste! Thanks for the recipe!
Had to have us some apple galette to warm us up this weekend. I'll post the recipe if anybody wants it. It's basically an open face apple pie.
(http://i34.photobucket.com/albums/d148/olepop/100_1115.jpg)
(http://i34.photobucket.com/albums/d148/olepop/100_1116.jpg)
(http://i34.photobucket.com/albums/d148/olepop/100_1123.jpg)
(http://i34.photobucket.com/albums/d148/olepop/100_1126.jpg)
(http://i34.photobucket.com/albums/d148/olepop/100_1128.jpg)
And those apple peeler/slicers sure save alot of time.
(http://i34.photobucket.com/albums/d148/olepop/100_1117.jpg)
That looks really good Iceman
Yea boy! In a bowl still warm and a scoop of ice cream! Nice looking iceman! ;D
Iceman, I can smell it from here! If it's not too much trouble, a recipe would be appreciated ;D
Randy
Dang Iceman, that looks awesome!
Yeppers I'm going to have to try that!
Apple Galettes
2 prepared pie dough, room temperature
8 granny Smith apple, peeled and sliced
1 cup sugar
1/2 cup all-purpose flour
1 teaspoon cinnamon
1/2 teaspoon kosher salt
1 pinch nutmeg
----------------------------------------------------------------
1/2 cup all-purpose flour
1/2 cup walnuts, chopped
1/4 cup brown sugar
1/4 cup sugar
1/2 teaspoon ground cinnamon
1 pinch salt
6 tablespoons unsalted butter
----------------------------------------------------------------
1/4 cup milk
2 tablespoons sugar
----------------------------------------------------------------
Place pie dough on parchment lined baking sheet.
Mix sugar, flour, cinnamon, salt, and nutmeg together in a large bowl. Add apples and toss to coat evenly.
Arrange apples on pie dough leaving a 2 inch border around the edge.
Mix remaining ingredients through unsalted butter together to make a streusel and sprinkle over apples.
Fold edge of dough over and press down on apples.
Brush edges of dough with milk and sprinkle with sugar.
Bake at 400F. for about 40 minutes or until apples are done and crust is golden brown.
Source:
"Cuisine at Home"
Yield:
"2 Galettes"
Now your talking, that looks great, and I have one of those apple peeler/slicer/corers. :)
We have one too and we call ours "that apple cranky thing"
Great desserts guys :)
Carolyn
iceman, that looks wonderful!
Thanks for reminding me about Galettes - haven't made one in a while and this both reminded and inspired me. It was the perfect end for our cassoulet dinner tonight. Mine is simpler - no struesel topping, just apples, sugar and butter and a little apricot glaze for the naked apples at the end.
(http://i284.photobucket.com/albums/ll27/divedaddy/Smoke2010/Galette01.jpg)