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Pineapple Upside Down Cake

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.


 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. 

Chocolate Sheet Cake

----- 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.


  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.

Toll House Cupcakes

 ----- 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.


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
 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. 

Better Than Sex?

----- 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.


Sex in a Pan (aka Better Than Sex)


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
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
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.

No-Bake Fruitcake with Figs

----- 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.


  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.


Copyright (c) 2000, 2001, 2002, 2003, 2004, 2005, 2006, 2007, 2008 Phaedrus