Text 9381, 131 rader
Skriven 2014-01-30 06:24:00 av Dave Drum (73004.cooking)
     Kommentar till en text av Fred A Ball
Ärende: Hi Sweetie #1
=====================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pineapple Upside Down Cake
 Categories: Cakes, Desserts, Fruits, Nuts
      Yield: 9 servings
 
      1 tb Butter
    1/4 c  Melted butter
      1 c  Firm packed brown sugar
    3/4 c  Chopped pecans
     20 oz Can pineapple slices;
           - drained
      5 tb Juice from pineapple
           Maraschino cherries
      3 lg Eggs; separated
      1 c  Sugar
      1 c  All-purpose flour
      1 ts Baking powder
    1/2 ts Salt
 
  Preheat oven to 350øF/175øC.
  
  Over low heat, melt 1 tablespoon of the butter in a 9"
  cast iron skillet, thoroughly covering the surface.
  Remove the skillet from heat.
  
  Combine the 1/4 cup melted butter, brown sugar and
  pecans in a small bowl; stir well to thoroughly
  combine. Set aside.
  
  Arrange 8 pineapple slices in a single layer in the
  skillet (your 9" skillet should accommodate 8 slices
  without overlapping. Place a maraschino cherry in the
  center of each slice. Sprinkle the brown sugar mixture
  evenly over the pineapple slices.
  
  Combine the flour, baking powder and salt in a bowl;
  set aside.
  
  Beat the egg yolks at medium speed of an electric mixer
  until they are thick and lemon colored. Gradually add
  the sugar, continuing to beat. With the mixer running
  at low speed, gradually add the flour mixture to the
  yolk mixture, then add the reserved pineapple juice.
  Mix until well combined.
  
  Beat the egg whites until stiff peaks form. Using a
  spatula, gently fold the whites into the cake batter.
  Pour or spoon the batter evenly over the pineapple
  slices.
  
  Bake at 350øF/175øC for 40 to 45 minutes. Cool the
  cake in the skillet for 30 minutes; then invert it
  onto a serving plate. Makes 8 servings.
  
  FROM: Texas Cooking Online's Weekly E-mail
  
  MM Format by Dave Drum; 24 February 2012
  
  Uncle Dirty Dave's Archives
 
MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Carrot Cake
 Categories: Desserts
      Yield: 9 servings
 
      1 c  Oil
      1 c  Sugar
      1 c  Light brown Sugar
  1 1/2 ts Vanilla extract
      4    Eggs
      2 c  All-purpose flour
    1/3 c  Non-fat dry milk
      2 ts Baking powder
    1/2 ts Baking soda
    1/2 ts Salt
  1 1/2 ts Cinnamon
      3 c  Grated, raw carrot
      1 c  Chopped pecans
    1/4 ts Grated dried lemon peel
 
  Preheat oven to 350°F.
  
  In a large bowl, blend the oil and sugars on low speed
  of an electric mixer until well mixed. Add the
  vanilla. Beat in the eggs, one at a time, beating well
  after each addition.
  
  In a separate bowl, stir together the flour, non-fat
  dry milk, baking powder, baking soda, salt and
  cinnamon. Gradually add the dry ingredients to the
  sugar mixture until well blended. Fold in pecans and
  carrots by hand.
  
  For a Layer Cake: Pour batter into two greased and
  floured 9-inch cake pans. Bake at 350°F for 35 to 40
  minutes. Test with cake tester or toothpick. Cool
  before frosting.
  
  For a Tube Cake: Pour batter into a 10-inch tube or
  large (10-cup) Bundt pan. Bake at 350°F for 50 to 60
  minutes. Test with cake tester or toothpick. Cool in
  pan, then invert on serving plate and frost.
  
  For a Sheet Cake: Pour batter into a greased and
  floured 9x13 inch pan. Bake at 350°F for 45 to 55
  minutes. Test with cake tester or toothpick. Cool
  before frosting.
  
  FROM: Texas Cooking Online's Weekly E-mail
  
  MM Format by Dave Drum; 20 March 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAAAAHHHHOOOOAAAAHHHH Hot Sauce & Hardin Cider 

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