Made one last night. About 10 mins assy time.

1 stick butter
1-1/2 C brown sugar
1 can pineapple slices (20oz - 10 slices)
1 jar maraschino cherries (opt)
1 box cake mix --I used lemon

In bottom of 12x9 inch baking pan, melt the butter. Evenly sprinkle
brown sugar over melted butter. Layer pineapple slices over brown
sugar (2 rows of 4 longways), cutting two slices in half to put down
the long side of pan. Add cherries. Pour mixed cake batter over all.
Bake 375F for 45 mins. Remove, cool, flip, enjoy. Piece of cake!

nb

On Sep 2, 10:53*am, notbob > wrote:
> Made one last night. *About 10 mins assy time.
>
> 1 * * * * stick butter
> 1-1/2 C * brown sugar
> 1 *can * *pineapple slices (20oz - 10 slices)
> 1 *jar * *maraschino cherries (opt)
> 1 *box * *cake mix * *--I used lemon
>
> In bottom of 12x9 inch baking pan, melt the butter. *Evenly sprinkle
> brown sugar over melted butter. *Layer pineapple slices over brown
> sugar (2 rows of 4 longways), cutting two slices in half to put down
> the long side of pan. *Add cherries. *Pour mixed cake batter over all..
> Bake 375F for 45 mins. *Remove, cool, flip, enjoy. *Piece of cake!
>
> nb

LOL. Did you think this was an original idea? I've been doing it for
- maybe - 50 years. Only I use yellow cake mix, not lemon. Sometimes
I get crazy and make the cake from scratch, but not often.

N.

On 2 Sep 2011 15:53:32 GMT, notbob > wrote:

> Made one last night. About 10 mins assy time.
>
> 1 stick butter
> 1-1/2 C brown sugar
> 1 can pineapple slices (20oz - 10 slices)
> 1 jar maraschino cherries (opt)
> 1 box cake mix --I used lemon
>
> In bottom of 12x9 inch baking pan, melt the butter. Evenly sprinkle
> brown sugar over melted butter. Layer pineapple slices over brown
> sugar (2 rows of 4 longways), cutting two slices in half to put down
> the long side of pan. Add cherries. Pour mixed cake batter over all.
> Bake 375F for 45 mins. Remove, cool, flip, enjoy. Piece of cake!
>
My husband's oldest sister used to do a quickie upside down cake like
that, but I think she used Bisquick. I liked the texture a lot.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

On 9/2/2011 11:55 AM, sf wrote:
> On 2 Sep 2011 15:53:32 GMT, > wrote:
>
>> Made one last night. About 10 mins assy time.
>>
>> 1 stick butter
>> 1-1/2 C brown sugar
>> 1 can pineapple slices (20oz - 10 slices)
>> 1 jar maraschino cherries (opt)
>> 1 box cake mix --I used lemon
>>
>> In bottom of 12x9 inch baking pan, melt the butter. Evenly sprinkle
>> brown sugar over melted butter. Layer pineapple slices over brown
>> sugar (2 rows of 4 longways), cutting two slices in half to put down
>> the long side of pan. Add cherries. Pour mixed cake batter over all.
>> Bake 375F for 45 mins. Remove, cool, flip, enjoy. Piece of cake!
>>
> My husband's oldest sister used to do a quickie upside down cake like
> that, but I think she used Bisquick. I liked the texture a lot.
>
I love the one that uses bisquick. Does anyone have that recipe? I
think it is a combination of Bisquick and flour.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

On 9/2/2011 6:38 AM, Nancy2 wrote:
> On Sep 2, 10:53 am, > wrote:
>> Made one last night. About 10 mins assy time.
>>
>> 1 stick butter
>> 1-1/2 C brown sugar
>> 1 can pineapple slices (20oz - 10 slices)
>> 1 jar maraschino cherries (opt)
>> 1 box cake mix --I used lemon
>>
>> In bottom of 12x9 inch baking pan, melt the butter. Evenly sprinkle
>> brown sugar over melted butter. Layer pineapple slices over brown
>> sugar (2 rows of 4 longways), cutting two slices in half to put down
>> the long side of pan. Add cherries. Pour mixed cake batter over all.
>> Bake 375F for 45 mins. Remove, cool, flip, enjoy. Piece of cake!
>>
>> nb
>
> LOL. Did you think this was an original idea? I've been doing it for
> - maybe - 50 years. Only I use yellow cake mix, not lemon. Sometimes
> I get crazy and make the cake from scratch, but not often.

You've got me beat by 10 years. The first time anybody makes this cake
is a revelation. It's a beautiful cake! I've been hooked since I flipped
that first one out. People think you're a master baker...

I like to use crushed pineapple - not as pretty but easier to cut. If
your pineapple moves out of place when you pour the batter on it, stick
the pan in the freezer for about 5 minutes to lock the toppings in
place. This also keeps the butter from mixing into the batter.

>
> N.

"Janet Wilder" > wrote in message
eb.com...
> On 9/2/2011 11:55 AM, sf wrote:
>> On 2 Sep 2011 15:53:32 GMT, > wrote:
>>
>>> Made one last night. About 10 mins assy time.
>>>
>>> 1 stick butter
>>> 1-1/2 C brown sugar
>>> 1 can pineapple slices (20oz - 10 slices)
>>> 1 jar maraschino cherries (opt)
>>> 1 box cake mix --I used lemon
>>>
>>> In bottom of 12x9 inch baking pan, melt the butter. Evenly sprinkle
>>> brown sugar over melted butter. Layer pineapple slices over brown
>>> sugar (2 rows of 4 longways), cutting two slices in half to put down
>>> the long side of pan. Add cherries. Pour mixed cake batter over all.
>>> Bake 375F for 45 mins. Remove, cool, flip, enjoy. Piece of cake!
>>>
>> My husband's oldest sister used to do a quickie upside down cake like
>> that, but I think she used Bisquick. I liked the texture a lot.
>>
> I love the one that uses bisquick. Does anyone have that recipe? I think
> it is a combination of Bisquick and flour.

Does this help? I have never made it because I don't know how to use
Bisquick

Title: Bisquick Baking Mix
Categories: Mix
Yield: 1 Servings

9 cup Flour
1/3 cup Baking powder
1 cup Powdered milk
2 Tbsp Powdered milk
4 tsp Salt
1 1/2 cup Vegetable oil

Sift all dry ingredients, cut oil into flour until mixture resembles
coarse cornmeal. Store, well covered in cool dry place. Makes 13
cups. Use just like you would Bisquick, or pancake mix--


http://www.shop.helpforheros.org.uk

"notbob" > wrote in message
...
> Made one last night. About 10 mins assy time.
>
> 1 stick butter
> 1-1/2 C brown sugar
> 1 can pineapple slices (20oz - 10 slices)
> 1 jar maraschino cherries (opt)
> 1 box cake mix --I used lemon
>
> In bottom of 12x9 inch baking pan, melt the butter. Evenly sprinkle
> brown sugar over melted butter. Layer pineapple slices over brown
> sugar (2 rows of 4 longways), cutting two slices in half to put down
> the long side of pan. Add cherries. Pour mixed cake batter over all.
> Bake 375F for 45 mins. Remove, cool, flip, enjoy. Piece of cake!

It sounds lovely but I have never used a box cake mix

--
http://www.shop.helpforheros.org.uk

On 9/2/2011 12:58 PM, Ophelia wrote:
>
> "Janet Wilder" > wrote in message
> eb.com...
>> On 9/2/2011 11:55 AM, sf wrote:
>>> On 2 Sep 2011 15:53:32 GMT, > wrote:
>>>
>>>> Made one last night. About 10 mins assy time.
>>>>
>>>> 1 stick butter
>>>> 1-1/2 C brown sugar
>>>> 1 can pineapple slices (20oz - 10 slices)
>>>> 1 jar maraschino cherries (opt)
>>>> 1 box cake mix --I used lemon
>>>>
>>>> In bottom of 12x9 inch baking pan, melt the butter. Evenly sprinkle
>>>> brown sugar over melted butter. Layer pineapple slices over brown
>>>> sugar (2 rows of 4 longways), cutting two slices in half to put down
>>>> the long side of pan. Add cherries. Pour mixed cake batter over all.
>>>> Bake 375F for 45 mins. Remove, cool, flip, enjoy. Piece of cake!
>>>>
>>> My husband's oldest sister used to do a quickie upside down cake like
>>> that, but I think she used Bisquick. I liked the texture a lot.
>>>
>> I love the one that uses bisquick. Does anyone have that recipe? I
>> think it is a combination of Bisquick and flour.
>
> Does this help? I have never made it because I don't know how to use
> Bisquick
>
> Title: Bisquick Baking Mix
> Categories: Mix
> Yield: 1 Servings
>
> 9 cup Flour
> 1/3 cup Baking powder
> 1 cup Powdered milk
> 2 Tbsp Powdered milk
> 4 tsp Salt
> 1 1/2 cup Vegetable oil
>
> Sift all dry ingredients, cut oil into flour until mixture resembles
> coarse cornmeal. Store, well covered in cool dry place. Makes 13
> cups. Use just like you would Bisquick, or pancake mix--
>
> http://www.shop.helpforheros.org.uk

Thanks, but I was looking for the pineapple upside down cake recipe that
uses a combination of Bisquick mix and flour along with the usual fat
and liquids. I'll Google for it.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

On 2011-09-02, Nancy2 > wrote:

> LOL. Did you think this was an original idea? I've been doing it for
> - maybe - 50 years. Only I use yellow cake mix, not lemon. Sometimes
> I get crazy and make the cake from scratch, but not often.

No. In fact, I ran across it on youtube. I was pretty surprised it
was so easy. I always thought it WAS a scratch made cake. If Ida
known you can throw any ol' wht/yel box cake at it, Ida been doing it
fer 50 yrs, too.

BTW, I increased the orig recipe by half a cup on the brown sugar. I
LOVE brown sugar.

nb

I make mine the same way except I use a yellow cake mix. And, for the
liquid added to the cake mix, I use the pineapple juice (strained from
the pineapple). Makes the cake moist and very tasty.

On 2011-09-02, Sharon C > wrote:
>
> I make mine the same way except I use a yellow cake mix. And, for the
> liquid added to the cake mix, I use the pineapple juice (strained from
> the pineapple). Makes the cake moist and very tasty.

Yes to the incorporated pineapple juice. I assumed everyone could
figure that one out on their own. The only reason I used lemon cake
mix is cuz that's what was in the house. Actually, it works out
nicely.

nb

On Sep 2, 12:28*pm, dsi1 > wrote:
> On 9/2/2011 6:38 AM, Nancy2 wrote:
>
>
>
>
>
> > On Sep 2, 10:53 am, > *wrote:
> >> Made one last night. *About 10 mins assy time.
>
> >> 1 * * * * stick butter
> >> 1-1/2 C * brown sugar
> >> 1 *can * *pineapple slices (20oz - 10 slices)
> >> 1 *jar * *maraschino cherries (opt)
> >> 1 *box * *cake mix * *--I used lemon
>
> >> In bottom of 12x9 inch baking pan, melt the butter. *Evenly sprinkle
> >> brown sugar over melted butter. *Layer pineapple slices over brown
> >> sugar (2 rows of 4 longways), cutting two slices in half to put down
> >> the long side of pan. *Add cherries. *Pour mixed cake batter over all.
> >> Bake 375F for 45 mins. *Remove, cool, flip, enjoy. *Piece of cake!
>
> >> nb
>
> > LOL. *Did you think this was an original idea? *I've been doing it for
> > - maybe - 50 years. *Only I use yellow cake mix, not lemon. *Sometimes
> > I get crazy and make the cake from scratch, but not often.
>
> You've got me beat by 10 years. The first time anybody makes this cake
> is a revelation. It's a beautiful cake! I've been hooked since I flipped
> that first one out. People think you're a master baker...
>
> I like to use crushed pineapple - not as pretty but easier to cut. If
> your pineapple moves out of place when you pour the batter on it, stick
> the pan in the freezer for about 5 minutes to lock the toppings in
> place. This also keeps the butter from mixing into the batter.
>
>
>
>
>
> > N.- Hide quoted text -
>
> - Show quoted text -- Hide quoted text -
>
> - Show quoted text -

I use only crushed (drained) pineapple any more - much easier to work
with, I think. And nobody cares if it's got a spectacular design or
not, "Let's eat!" LOL.

N.

On Sep 2, 12:21*pm, Janet Wilder > wrote:
> On 9/2/2011 11:55 AM, sf wrote:
>
>
>
> > On 2 Sep 2011 15:53:32 GMT, > *wrote:
>
> >> Made one last night. *About 10 mins assy time.
>
> >> 1 * * * * stick butter
> >> 1-1/2 C * brown sugar
> >> 1 *can * *pineapple slices (20oz - 10 slices)
> >> 1 *jar * maraschino cherries (opt)
> >> 1 *box * cake mix * *--I used lemon
>
> >> In bottom of 12x9 inch baking pan, melt the butter. *Evenly sprinkle
> >> brown sugar over melted butter. *Layer pineapple slices over brown
> >> sugar (2 rows of 4 longways), cutting two slices in half to put down
> >> the long side of pan. *Add cherries. *Pour mixed cake batter over all.
> >> Bake 375F for 45 mins. *Remove, cool, flip, enjoy. *Piece of cake!
>
> > My husband's oldest sister used to do a quickie upside down cake like
> > that, but I think she used Bisquick. *I liked the texture a lot.
>
> I love the one that uses bisquick. Does anyone have that recipe? *I
> think it is a combination of Bisquick and flour.
>
> --
> Janet Wilder
> Way-the-heck-south Texas
> Spelling doesn't count. *Cooking does.- Hide quoted text -
>
> - Show quoted text -

Bisquick already has flour - why would you add more? It's probably
more like a shortcake recipe, which is on the Bisquick box, actually.
I like to make "pizza" with the Bisquick biscuit recipe and put it in
a jelly roll pan - it makes a really quick meal for kids - I used to
do it quite often when my boys were little.

N.

On Sep 2, 1:08*pm, notbob > wrote:
> On 2011-09-02, Nancy2 > wrote:
>
> > LOL. *Did you think this was an original idea? *I've been doing it for
> > - maybe - 50 years. *Only I use yellow cake mix, not lemon. *Sometimes
> > I get crazy and make the cake from scratch, but not often.
>
> No. *In fact, I ran across it on youtube. *I was pretty surprised it
> was so easy. *I always thought it WAS a scratch made cake. *If Ida
> known you can throw any ol' wht/yel box cake at it, Ida been doing it
> fer 50 yrs, too. *
>
> BTW, I increased the orig recipe by half a cup on the brown sugar. *I
> LOVE brown sugar.
>
> nb

Yup, me, too (brown sugar). The good thing about a cake mix is that
there is always extra batter that you can make into cupcakes. ;-)

As for brown sugar, I always put more topping in my pecan roll pans
than the recipe calls for - that good, gooey brown sugar/butter
mixture is so tasty, it's hard to have too much of it - especially
since I'm allergic to tree nuts, the one pan of pecan rolls I can eat
never has pecans. ;-)

N.

On 9/2/2011 10:41 AM, Nancy2 wrote:
>
> I use only crushed (drained) pineapple any more - much easier to work
> with, I think. And nobody cares if it's got a spectacular design or
> not, "Let's eat!" LOL.
>
> N.

You're just too practical. So am I. I like your idea of a shortcake
pineapple upside-down cake. I'll try making one of those soon.

On 2011-09-02, Nancy2 > wrote:
>
> As for brown sugar, I always put more topping in my pecan roll pans
> than the recipe calls for - that good, gooey brown sugar/butter
> mixture is so tasty, it's hard to have too much of it....

True that.

I discovered another thing about brown sugar. A good brand of brown
sugar like C&H is worth the extra cost. I had a sealed bag of house
brand brown sugar go rock hard in 3 mos and I hadn't even opened it.
C&H, OTOH, stayed soft and pliable after 8 mos, even after opening.

nb

On 02/09/2011 5:21 PM, notbob wrote:

>
> I discovered another thing about brown sugar. A good brand of brown
> sugar like C&H is worth the extra cost. I had a sealed bag of house
> brand brown sugar go rock hard in 3 mos and I hadn't even opened it.
> C&H, OTOH, stayed soft and pliable after 8 mos, even after opening.
>


Not a problem if brown sugar goes hard. Just put it in a container with
a piece of bread. It will soften up in hours.

On 9/2/2011 12:58 PM, Ophelia wrote:
>
> Does this help? I have never made it because I don't know how to use
> Bisquick
>
> Title: Bisquick Baking Mix
> Categories: Mix
> Yield: 1 Servings
>
> 9 cup Flour
> 1/3 cup Baking powder
> 1 cup Powdered milk
> 2 Tbsp Powdered milk
> 4 tsp Salt
> 1 1/2 cup Vegetable oil
>
> Sift all dry ingredients, cut oil into flour until mixture resembles
> coarse cornmeal. Store, well covered in cool dry place. Makes 13
> cups. Use just like you would Bisquick, or pancake mix--
>
> http://www.shop.helpforheros.org.uk

Thanks, O! One of my friends loved a coconut pie that was made with
bisquick, the pie makes its own crust. He passed away and I have not
made it since.

Becca

Coconut Custard Pie with Bisquick

4 eggs, well beaten
1/4 cup butter, melted
1/2 cup bisquick
1/2 cup sugar
2 cups milk
1/2 tsp almond extract
1 cup flaked coconut

Mix first 3 ingredients together, then add the rest. Mix well and pour
into greased 9" glass pie plate. Bake at 350 degrees for 50 minutes.

Makes its own crust, custard filling in the center and browned coconut
on top. Test with knife in the center, if it comes out clean, it is
done. Cool on wire rack.

On 9/2/2011 5:21 PM, notbob wrote:

> I discovered another thing about brown sugar. A good brand of brown
> sugar like C&H is worth the extra cost. I had a sealed bag of house
> brand brown sugar go rock hard in 3 mos and I hadn't even opened it.
> C&H, OTOH, stayed soft and pliable after 8 mos, even after opening.

I rarely use BS but had to use some recently and my box was rock hard. I
just put the plastic bag into the MW for 30 secs or so until I could
scrape off enough to use. I guess the rest of it will be just harder to
use. I'll look for your brand.

On Fri, 2 Sep 2011 18:46:58 -0500, Sqwertz >
wrote:

>On 2 Sep 2011 15:53:32 GMT, notbob wrote:
>
>> Made one last night. About 10 mins assy time.
>>
>> 1 stick butter
>> 1-1/2 C brown sugar
>> 1 can pineapple slices (20oz - 10 slices)
>> 1 jar maraschino cherries (opt)
>> 1 box cake mix --I used lemon
>
>You can't use regular cake mix for an upside down cake. JOC has a
>very good recipe (It may be peach, but that batter is most important)
>
>-sw

Why not?
Janet US

On 2011-09-03, Cheryl > wrote:

> use. I'll look for your brand.

I don't know if C&H (pure cane sugar) still comes in boxes. If so,
don't buy that. Get the resealable bag.

nb

On Fri, 2 Sep 2011 21:28:50 -0500, Sqwertz wrote:

> On Fri, 02 Sep 2011 19:20:27 -0600, Janet Bostwick wrote:
>
>> On Fri, 2 Sep 2011 18:46:58 -0500, Sqwertz >
>> wrote:
>>
>>>On 2 Sep 2011 15:53:32 GMT, notbob wrote:
>>>
>>>> Made one last night. About 10 mins assy time.
>>>>
>>>> 1 stick butter
>>>> 1-1/2 C brown sugar
>>>> 1 can pineapple slices (20oz - 10 slices)
>>>> 1 jar maraschino cherries (opt)
>>>> 1 box cake mix --I used lemon
>>>
>>>You can't use regular cake mix for an upside down cake. JOC has a
>>>very good recipe (It may be peach, but that batter is most important)
>>>
>>>-sw
>>
>> Why not?
>> Janet US
>
> I can't even see my post that you quoted. Anybody else using
> blocknews.net or usenet-news.net seeing it?

i can see it (usenet-news).

your pal,
blake

On 9/3/2011 11:55 AM, blake murphy wrote:
> On Fri, 2 Sep 2011 21:28:50 -0500, Sqwertz wrote:
>
>> On Fri, 02 Sep 2011 19:20:27 -0600, Janet Bostwick wrote:
>>
>>> On Fri, 2 Sep 2011 18:46:58 -0500, >
>>> wrote:
>>>
>>>> On 2 Sep 2011 15:53:32 GMT, notbob wrote:
>>>>
>>>>> Made one last night. About 10 mins assy time.
>>>>>
>>>>> 1 stick butter
>>>>> 1-1/2 C brown sugar
>>>>> 1 can pineapple slices (20oz - 10 slices)
>>>>> 1 jar maraschino cherries (opt)
>>>>> 1 box cake mix --I used lemon
>>>>
>>>> You can't use regular cake mix for an upside down cake. JOC has a
>>>> very good recipe (It may be peach, but that batter is most important)
>>>>
>>>> -sw
>>>
>>> Why not?
>>> Janet US
>>
>> I can't even see my post that you quoted. Anybody else using
>> blocknews.net or usenet-news.net seeing it?
>
> i can see it (usenet-news).
>
> your pal,
> blake

I'm on the US Astraweb server. I see it.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

On 9/2/2011 7:21 AM, Janet Wilder wrote:
> On 9/2/2011 11:55 AM, sf wrote:
>> My husband's oldest sister used to do a quickie upside down cake like
>> that, but I think she used Bisquick. I liked the texture a lot.
>>
> I love the one that uses bisquick. Does anyone have that recipe? I think
> it is a combination of Bisquick and flour.
>

You can use the standard Bisquick coffee cake recipe for this:

2C Bisquick
2T Sugar
2/3C Milk
1 Egg

I can't say how much pineapple, butter, and brown sugar you should use
because I don't measure that out. I used a 9" round pan and cooked at
350F until done. It came out fine but a little plain. Maybe I should use
cherries. :-)

My guess is that you could get it more like a shortcake by leaving out
the egg and adjusting the milk. That's for next time, I guess.

Another idea is to just mix in the crushed pineapple into the batter and
top it with the standard Bisquick coffee cake topping. Next time.

On Fri, 02 Sep 2011 12:21:14 -0500, Janet Wilder
> wrote:

> On 9/2/2011 11:55 AM, sf wrote:

> >>
> > My husband's oldest sister used to do a quickie upside down cake like
> > that, but I think she used Bisquick. I liked the texture a lot.
> >
> I love the one that uses bisquick. Does anyone have that recipe? I
> think it is a combination of Bisquick and flour.

Sorry I'm late. HTH
<http://www.bettycrocker.com/recipes/quick-pineapple-upside-down-cake/63e6819a-dc74-456d-8de6-bf4377fb33da>


--
I take life with a grain of salt, a slice of lemon and a shot of tequila

On Fri, 2 Sep 2011 21:28:50 -0500, Sqwertz >
wrote:

>On Fri, 02 Sep 2011 19:20:27 -0600, Janet Bostwick wrote:
>
>> On Fri, 2 Sep 2011 18:46:58 -0500, Sqwertz >
>> wrote:
>>
>>>On 2 Sep 2011 15:53:32 GMT, notbob wrote:
>>>
>>>> Made one last night. About 10 mins assy time.
>>>>
>>>> 1 stick butter
>>>> 1-1/2 C brown sugar
>>>> 1 can pineapple slices (20oz - 10 slices)
>>>> 1 jar maraschino cherries (opt)
>>>> 1 box cake mix --I used lemon
>>>
>>>You can't use regular cake mix for an upside down cake. JOC has a
>>>very good recipe (It may be peach, but that batter is most important)
>>>
>>>-sw
>>
>> Why not?
>> Janet US
>
>I can't even see my post that you quoted. Anybody else using
>blocknews.net or usenet-news.net seeing it?
>
>Anyway, a true upside down cake has a denser, chewier texture than any
>boxed cake mix can accomplish. And it's not much more work.
>
>-sw

O.k., so it's one of those old-time cakes that were made from
all-purpose flour. I like the denser cakes -- those are the only kind
I make.
Janet US

On 9/3/2011 5:01 PM, sf wrote:
> On Fri, 02 Sep 2011 12:21:14 -0500, Janet Wilder
> > wrote:
>
>> On 9/2/2011 11:55 AM, sf wrote:
>
>>>>
>>> My husband's oldest sister used to do a quickie upside down cake like
>>> that, but I think she used Bisquick. I liked the texture a lot.
>>>
>> I love the one that uses bisquick. Does anyone have that recipe? I
>> think it is a combination of Bisquick and flour.
>
> Sorry I'm late. HTH
> <http://www.bettycrocker.com/recipes/quick-pineapple-upside-down-cake/63e6819a-dc74-456d-8de6-bf4377fb33da>
>
>
Thanks. I found that one myself. What I'm looking for is a recipe that
uses *both* bisquick and regular flour. It comes out slightly dense but
not as coffee-cake-like as the recipe using all bisquick. I have a
feeling the lady who made it the way I like it invented her recipe.
Whatever it is she consistently refuses to share the recipe.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

On 03/09/2011 6:01 PM, sf wrote:
> On Fri, 02 Sep 2011 12:21:14 -0500, Janet Wilder
> > wrote:
>
>> On 9/2/2011 11:55 AM, sf wrote:
>
>>>>
>>> My husband's oldest sister used to do a quickie upside down cake like
>>> that, but I think she used Bisquick. I liked the texture a lot.
>>>
>> I love the one that uses bisquick. Does anyone have that recipe? I
>> think it is a combination of Bisquick and flour.
>
> Sorry I'm late. HTH
> <http://www.bettycrocker.com/recipes/quick-pineapple-upside-down-cake/63e6819a-dc74-456d-8de6-bf4377fb33da>
>
>
I am disappointed with Betty Crocker that she<?> would use a recipe that
calls for Bisquick. A little flour, salt, sugar, shortening, baking soda
and egg. It can't take that much longer than these quick methods. Sorry,
but I love pineapple upside down cake and just can't live with an
inferior product when the original is easy enough to begin with.

On Sat, 03 Sep 2011 18:33:18 -0400, Dave Smith
> wrote:

> I am disappointed with Betty Crocker that she<?> would use a recipe that
> calls for Bisquick.

Bisquick is a Betty Crocker <which is a company, not a real person>
product, that's why.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

On Sat, 03 Sep 2011 18:33:18 -0400, Dave Smith
> wrote:

>On 03/09/2011 6:01 PM, sf wrote:
>> On Fri, 02 Sep 2011 12:21:14 -0500, Janet Wilder
>> > wrote:
>>
>>> On 9/2/2011 11:55 AM, sf wrote:
>>
>>>>>
>>>> My husband's oldest sister used to do a quickie upside down cake like
>>>> that, but I think she used Bisquick. I liked the texture a lot.
>>>>
>>> I love the one that uses bisquick. Does anyone have that recipe? I
>>> think it is a combination of Bisquick and flour.
>>
>> Sorry I'm late. HTH
>> <http://www.bettycrocker.com/recipes/quick-pineapple-upside-down-cake/63e6819a-dc74-456d-8de6-bf4377fb33da>
>>
>>
>I am disappointed with Betty Crocker that she<?> would use a recipe that
>calls for Bisquick.

You do know that General Mills made Betty up, right? And that they
also own bisquick?

>A little flour, salt, sugar, shortening, baking soda
>and egg. It can't take that much longer than these quick methods.

I don't think it is *just* the convenience. I have tried to make
the perfect cheddar garlic drop biscuits with several recipes. So
far the best-- by far-- is [roughly] the one on the box of Bisquick.
We also use it for waffles & a couple other recipes.

There is something about the texture/flavor of Bisquick that I haven't
been able to replicate.

> Sorry,
>but I love pineapple upside down cake and just can't live with an
>inferior product when the original is easy enough to begin with.

I haven't had it in a long time-- but if you post your recipe I
promise I'll try it both ways.<g>

Jim

On 9/3/2011 1:20 PM, Jim Elbrecht wrote:

> I don't think it is *just* the convenience. I have tried to make
> the perfect cheddar garlic drop biscuits with several recipes. So
> far the best-- by far-- is [roughly] the one on the box of Bisquick.
> We also use it for waffles& a couple other recipes.
>
> There is something about the texture/flavor of Bisquick that I haven't
> been able to replicate.
>

The fine texture would be difficult to reproduce in a homemade biscuit
since you can't incorporate shortening so completely as in Bisquick. I
haven't made biscuits with Bisquick since I was in my teens. Back then,
I used quite a lot of Bisquick. I'll have to try making some cheddar
drop biscuits. Biscuits and pork chops - that's tasty! I will make it so...

On 9/2/2011 6:35 PM, Ema Nymton wrote:
> Coconut Custard Pie with Bisquick
>
> 4 eggs, well beaten
> 1/4 cup butter, melted
> 1/2 cup bisquick
> 1/2 cup sugar
> 2 cups milk
> 1/2 tsp almond extract
> 1 cup flaked coconut
>
> Mix first 3 ingredients together, then add the rest. Mix well and pour
> into greased 9" glass pie plate. Bake at 350 degrees for 50 minutes.
>
> Makes its own crust, custard filling in the center and browned coconut
> on top. Test with knife in the center, if it comes out clean, it is
> done. Cool on wire rack.

Thanks! I have a big box of Bisquick to use so I appreciate recipes
like this. Saved!

On 9/3/2011 7:20 PM, Jim Elbrecht wrote:

> I don't think it is*just* the convenience. I have tried to make
> the perfect cheddar garlic drop biscuits with several recipes. So
> far the best-- by far-- is [roughly] the one on the box of Bisquick.
> We also use it for waffles& a couple other recipes.

Are you talking about the Red Lobster Cheddar Bay biscuits? If so,
that's why I bought the Bisquick in the first place. Yummy.

On Sat, 03 Sep 2011 22:39:10 -0400, Cheryl >
wrote:

> On 9/3/2011 7:20 PM, Jim Elbrecht wrote:
>
> > I don't think it is*just* the convenience. I have tried to make
> > the perfect cheddar garlic drop biscuits with several recipes. So
> > far the best-- by far-- is [roughly] the one on the box of Bisquick.
> > We also use it for waffles& a couple other recipes.
>
> Are you talking about the Red Lobster Cheddar Bay biscuits? If so,
> that's why I bought the Bisquick in the first place. Yummy.

You guys are talking about it so much... is that recipe on the box or
what?

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

first i ever heard of that, man the rules people set for themself, Lee,
settling in to see if he posts something worthy of being answered,
"Janet Bostwick" > wrote in message
...
> On Fri, 2 Sep 2011 18:46:58 -0500, Sqwertz >
> wrote:
>
>>On 2 Sep 2011 15:53:32 GMT, notbob wrote:
>>
>>> Made one last night. About 10 mins assy time.
>>>
>>> 1 stick butter
>>> 1-1/2 C brown sugar
>>> 1 can pineapple slices (20oz - 10 slices)
>>> 1 jar maraschino cherries (opt)
>>> 1 box cake mix --I used lemon
>>
>>You can't use regular cake mix for an upside down cake. JOC has a
>>very good recipe (It may be peach, but that batter is most important)
>>
>>-sw
>
> Why not?
> Janet US

This is good sharing
it is my favorite cake as pineapple is my most favorite dish ..

On Sat, 03 Sep 2011 22:39:10 -0400, Cheryl >
wrote:

>On 9/3/2011 7:20 PM, Jim Elbrecht wrote:
>
>> I don't think it is*just* the convenience. I have tried to make
>> the perfect cheddar garlic drop biscuits with several recipes. So
>> far the best-- by far-- is [roughly] the one on the box of Bisquick.
>> We also use it for waffles& a couple other recipes.
>
>Are you talking about the Red Lobster Cheddar Bay biscuits? If so,
>that's why I bought the Bisquick in the first place. Yummy.

That's what everyone says they taste like. I haven't ever been to
RL - but kudos to them.<g>

Here's how I do it-
Bisquick- Cheese-Garlic Biscuits
2 cups Bisquick mix
2/3 cup milk
3/4 cup shredded Cheddar cheese (3 ounces)
4 T melted butter
1/4 teaspoon garlic powder
dash of salt

Heat oven to 450ºF.
Stir Bisquick mix, milk and cheese until soft dough forms.
Drop by 12 spoonfuls onto ungreased cookie sheet. [rougher the edges,
the better]
Bake 10 minutes.
Meanwhile melt butter, mix in garlic powder and salt.
Brush over biscuits as soon as they come out of the oven.

Jim

On Sat, 03 Sep 2011 22:37:49 -0400, Cheryl >
wrote:

>On 9/2/2011 6:35 PM, Ema Nymton wrote:
>> Coconut Custard Pie with Bisquick
>>
>> 4 eggs, well beaten
>> 1/4 cup butter, melted
>> 1/2 cup bisquick
>> 1/2 cup sugar
>> 2 cups milk
>> 1/2 tsp almond extract
>> 1 cup flaked coconut
>>
>> Mix first 3 ingredients together, then add the rest. Mix well and pour
>> into greased 9" glass pie plate. Bake at 350 degrees for 50 minutes.
>>
>> Makes its own crust, custard filling in the center and browned coconut
>> on top. Test with knife in the center, if it comes out clean, it is
>> done. Cool on wire rack.
>
>Thanks! I have a big box of Bisquick to use so I appreciate recipes
>like this. Saved!

Got Pecans? That's another favorite in this house. Bisquick's
Pecan Sticky Buns. I haven't altered that recipe in 30 years of
using it once or twice a year.

I can't find it online right now-- but I'm pretty sure this came right
off the box--
Pecan Sticky buns
Preheat oven to 450

½ cup butter
½ cu packed brown sugar
36 pecan halves
Ground cinnamon
2 cups bisquick baking mix
1/3 cup applesauce
1/3 cup milk

Place 2 tsp butter, 2 tsp brown sugar, and 3 pecan halves in each of
12 muffin cups, 2 ½ x 1 ¼ . Sprinkle cinnamon in each cup.

Heat in oven until well melted.

Mix baking mix, applesauce, and milk until dough forms; beat 20
strokes. Spoon mixture into cups.

Bake 10 minutes. Invert on heatproof serving plate.
xxxx

Also-- look over the Bisquick site for 'Impossible pies' of every
description.

Jim

On Sun, 04 Sep 2011 08:32:13 -0400, Jim Elbrecht >
wrote:

>
> Got Pecans? That's another favorite in this house. Bisquick's
> Pecan Sticky Buns. I haven't altered that recipe in 30 years of
> using it once or twice a year.
>
> I can't find it online right now-- but I'm pretty sure this came right
> off the box--
> Pecan Sticky buns
> Preheat oven to 450
>
Thanks! Copied and saved.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

i am not one hundred percent but have you checked the red lobster site?
might have their recipe on there, Lee
"Jim Elbrecht" > wrote in message
...
> On Sat, 03 Sep 2011 22:39:10 -0400, Cheryl >
> wrote:
>
>>On 9/3/2011 7:20 PM, Jim Elbrecht wrote:
>>
>>> I don't think it is*just* the convenience. I have tried to make
>>> the perfect cheddar garlic drop biscuits with several recipes. So
>>> far the best-- by far-- is [roughly] the one on the box of Bisquick.
>>> We also use it for waffles& a couple other recipes.
>>
>>Are you talking about the Red Lobster Cheddar Bay biscuits? If so,
>>that's why I bought the Bisquick in the first place. Yummy.
>
> That's what everyone says they taste like. I haven't ever been to
> RL - but kudos to them.<g>
>
> Here's how I do it-
> Bisquick- Cheese-Garlic Biscuits
> 2 cups Bisquick mix
> 2/3 cup milk
> 3/4 cup shredded Cheddar cheese (3 ounces)
> 4 T melted butter
> 1/4 teaspoon garlic powder
> dash of salt
>
> Heat oven to 450ºF.
> Stir Bisquick mix, milk and cheese until soft dough forms.
> Drop by 12 spoonfuls onto ungreased cookie sheet. [rougher the edges,
> the better]
> Bake 10 minutes.
> Meanwhile melt butter, mix in garlic powder and salt.
> Brush over biscuits as soon as they come out of the oven.
>
> Jim
>