In article >,
sf > wrote:

> On Sat, 13 Aug 2005 21:08:46 -0700, Ranee Mueller wrote:
>
> > In article >,
> > sf > wrote:
> >
> > > When was the last time you ate this?
> > >
> > > Pineapple Upside-Down Cake
> >
> > Probably 20 years ago or more. I did make two peach upside down
> > cakes, though, a couple weeks ago, which were quite tasty and received
> > very well by the kids in our youth group.
> >
> > Regards,
> > Ranee
> >
> Peach upside down cake sounds very interesting... same type of recipe
> with freshly sliced peaches? If not, how about posting the recipe?

Pretty much. It was very simple, just scald and peel the peaches (I
used three large), then slice them for prep, make the caramel pour into
the bottom of the pan, arrange the peaches nicely and make cake batter
and pour over. Bake and flip carefully. I modified a pineapple upside
down cake recipe from Fine Cooking, aside from using peaches instead of
pineapple, I changed the cake recipe a little and we really liked it.

Here is the recipe as I made it:

Fresh Peach Upside Down Cake

3/4 cup packed dark brown sugar
4 tablespoons unsalted butter

3 large peaches, scalded, peeled and sliced

2 cups cake flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
8 tablespoons unsalted butter, at room temperature
3/4 cup sugar
1 teaspoon vanilla extract
2 large eggs
2/3 cup buttermilk

Heat oven to 350 and lightly butter the sides of a large round cake
pan (I used a stone pan that was at least 9" across and 2" high).

Make caramel: In a small saucepan, combine the brown sugar and
butter. Cook over medium heat, stirring often until the butter is
melted and the mixture is smooth. Bring to a boil and pour into the
prepared pan. Spread with a spatula to coat the bottom evenly. Arrange
peach slices evenly in the caramel, overlapping them slightly, if
necessary.

Make cake: Sift together the cake flour, baking powder and salt. In
a medium bowl, beat the butter until smooth (I used the KA). Gradually
add the sugar and continue beating until fluffy and lighter in color.
Beat in the vanilla. Add the eggs one at a time, beating briefly after
each addition. Beginning and ending with the flour mixture, add the
flour alternately with the buttermilk. Scoop large spoonfuls of batter
onto the fruit; gently spread the batter evenly in the pan. Lightly tap
the pan on the counter to settle the batter. Bake until the cake is
golden brown and a pick inserted in the center comes out clean, about 45
minutes. Immediately run a paring knife around the inside edge of the
pan. Set a flat serving plate on top of the pan and invert the cake.
Let the inverted pan rest for about 5 minutes to let the topping settle
(I didn't do that). Gently remov the pan and serve the cake warm or an
room temperature.

Regards,
Ranee

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/

In article >, "Jean B." >
wrote:

> Hmmm. I haven't had one for a LONG time, and it sounds like
> there should be a recipe for a mini version. Actually, wait a
> sec. I have a book on the floor here.... Yes! There is a
> recipe for two little cakes baked in muffin cups. Looks like
> it needs some tinkering, but it might be a good start. For
> better or for worse, it uses pineapple tidbits though. I'd
> like to see two little cakes each with a slice of pineapple as
> its base....

Use the larger muffin tins and a ring of pineapple.

Regards,
Ranee

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/

In article >,
"Dee Randall" > wrote:

> Ranee, This is the first time I've clicked on your site(s). It was a
> pleasure!
> Dee Dee

Thank you. I'm not as prolific or skilled a writer as many people
out there, but it gives me a chance to practice.

Regards,
Ranee

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/

Thanks Renee! That looks yummy.

``````````````````````

On Sun, 14 Aug 2005 16:10:59 -0700, Ranee Mueller wrote:
>
> Here is the recipe as I made it:
>
> Fresh Peach Upside Down Cake
>
> 3/4 cup packed dark brown sugar
> 4 tablespoons unsalted butter
>
> 3 large peaches, scalded, peeled and sliced
>
> 2 cups cake flour
> 2 1/2 teaspoons baking powder
> 1/4 teaspoon salt
> 8 tablespoons unsalted butter, at room temperature
> 3/4 cup sugar
> 1 teaspoon vanilla extract
> 2 large eggs
> 2/3 cup buttermilk
>
> Heat oven to 350 and lightly butter the sides of a large round cake
> pan (I used a stone pan that was at least 9" across and 2" high).
>
> Make caramel: In a small saucepan, combine the brown sugar and
> butter. Cook over medium heat, stirring often until the butter is
> melted and the mixture is smooth. Bring to a boil and pour into the
> prepared pan. Spread with a spatula to coat the bottom evenly. Arrange
> peach slices evenly in the caramel, overlapping them slightly, if
> necessary.
>
> Make cake: Sift together the cake flour, baking powder and salt. In
> a medium bowl, beat the butter until smooth (I used the KA). Gradually
> add the sugar and continue beating until fluffy and lighter in color.
> Beat in the vanilla. Add the eggs one at a time, beating briefly after
> each addition. Beginning and ending with the flour mixture, add the
> flour alternately with the buttermilk. Scoop large spoonfuls of batter
> onto the fruit; gently spread the batter evenly in the pan. Lightly tap
> the pan on the counter to settle the batter. Bake until the cake is
> golden brown and a pick inserted in the center comes out clean, about 45
> minutes. Immediately run a paring knife around the inside edge of the
> pan. Set a flat serving plate on top of the pan and invert the cake.
> Let the inverted pan rest for about 5 minutes to let the topping settle
> (I didn't do that). Gently remov the pan and serve the cake warm or an
> room temperature.
>
> Regards,
> Ranee
>
> Remove do not & spam to e-mail me.
>
> "She seeks wool and flax, and works with willing hands." Prov 31:13
>
> http://arabianknits.blogspot.com/
> http://talesfromthekitchen.blogspot.com/

On Sun, 14 Aug 2005 19:04:28 -0400, Margaret Suran wrote:

>
>
> Wayne Boatwright wrote:
> > If I thought it would arrive in presentable and edible condition,
> >>> Margaret, I would bake you one and send it. Alas, IMHO, Pineapple
> >>> Upside Down Cake is best eaten while still a bit warm, or at least on
> >>> the same day it's baked, and the topping would likely not remain
> >>> intact. I fear what you would receive might be a gooey mess.
> >>>
> >>>
>
> Thank you, Wayne. Don't be sorry for me. Everybody is so kind, but I
> am not much for sweets. Crispy crunchy French baguette with a nice
> cheese is my dessert of choice. Hugs, Margaret

What? No grapes or pear?

On Sun, 14 Aug 2005 16:44:59 -0600, Arri London wrote:

>
>
> sf wrote:
> >
> > When was the last time you ate this?
> >
> > Pineapple Upside-Down Cake
>
>
> Truly have never eaten it. Sounds interesting though.

I'm going to issue an open invitation to both you and Margaret to my
ex-SILs place (yes we're still great friends) in Manhattan... I know
Margaret can visit easily, but you will have to make special plans.
My SIL will be open to this believe it or not - that's her
personality! I'll call her and let her know I've voluteered her to
make pineapple upside down cake for you, if you take me up on the
proposition. She'll LOVE it because although I can't be sure without
asking, I think she hasn't made it since she left California 18 years
ago.

On Sun, 14 Aug 2005 19:04:28 -0400, Margaret Suran
> wrote:

>Crispy crunchy French baguette with a nice
>cheese is my dessert of choice. Hugs, Margaret

Goes nicely with a glass of good red wine...

Christine

On Sat, 13 Aug 2005 17:55:49 -0700, sf > wrote:

>When was the last time you ate this?
>
>Pineapple Upside-Down Cake
>(from scratch)

This is a Mexican version. When served it looks like a big sunflower -
and, dang, is it good!

----- Now You're Cooking! v5.60 [Meal-Master Export Format]

Title: Volteado De Pina
Categories: mexican
Yield: 12 servings

3/4 c butter; softened
1/3 c sugar
1 1 lb.4 oz. sliced pineapple
pitted prunes
pecan halves
1 c sugar
3 eggs
1/2 c evaporated milk
2 c flour
2 1/2 ts baking powder
1/4 ts salt

Preheat oven to 350F. Coat bottom and sides of a 9 1/2" springform pan
with 3 tablespoons butter. Sprinkle with 1/3 cup sugar. Drain
pineapple, reserving 1/2 cup syrup. Arrange pineapple slices in an
attractive pattern to cover bottom of pan. Cut any extra slices in
half and stand at sides of pan. Place a prune in the center of each
pineapple slice. Fill in spaces between slices with pecan halves with
rounded sides down. Set pan aside.

Place remaining butter and 1 cup sugar in a large bowl. Beat with
electric mixer on medium speed until mixture is light and creamy. Add
eggs. Beat until fluffy. Add milk and reserved pineapple syrup. Bet
until blended. In a sifter, combine flour, baking powder and salt.
Sift in 3 parts into creamed mixture, beating after each addition
until just blended. Bet at high speed 1 min. Carefully pour batter
over pineapple in prepared pan, spreading evenly. Bake 45 - 55 mins,
until a wooden pick inserted in center of cake comes out clean. Cool
in pan on a rack. Remove side of pan. Invert cake on a serving plate.
Remove pan bottom. Makes one 9 1/2" cake.

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"

sf wrote:
> On Sun, 14 Aug 2005 19:04:28 -0400, Margaret Suran wrote:
>
>
>>
>>
>> Wayne Boatwright wrote:
>> > If I thought it would arrive in presentable and edible condition,
>> >>> Margaret, I would bake you one and send it. Alas, IMHO, Pineapple
>> >>> Upside Down Cake is best eaten while still a bit warm, or at least on
>> >>> the same day it's baked, and the topping would likely not remain
>> >>> intact. I fear what you would receive might be a gooey mess.
>> >>>
>> >>>
>>
>> Thank you, Wayne. Don't be sorry for me. Everybody is so kind, but I
>> am not much for sweets. Crispy crunchy French baguette with a nice
>> cheese is my dessert of choice. Hugs, Margaret
>
>
> What? No grapes or pear?

My favorite fruits with Italian Fontina or Brie are ripe figs, ripe
pears and at this time of year, ripe, juicy peaches.
Sadly, the fruits here look more and more beautiful and have less and
less taste. MS

sf wrote:
> On Sun, 14 Aug 2005 16:44:59 -0600, Arri London wrote:

>> >
>> > When was the last time you ate this?
>> >
>> > Pineapple Upside-Down Cake
>>
>> Truly have never eaten it. Sounds interesting though.
>
>
> I'm going to issue an open invitation to both you and Margaret to my
> ex-SILs place (yes we're still great friends) in Manhattan... I know
> Margaret can visit easily, but you will have to make special plans.
> My SIL will be open to this believe it or not - that's her
> personality! I'll call her and let her know I've voluteered her to
> make pineapple upside down cake for you, if you take me up on the
> proposition. She'll LOVE it because although I can't be sure without
> asking, I think she hasn't made it since she left California 18 years
> ago.
>
>


Thank you for the generous invitation. If you knew me personally, you
would know that this is not something with which I would be
comfortable, but I appreciate your kind offer. As far as I remember,
Arri lives somewhere in the United Kingdom and this may be the
incentive he needed to come and visit here. )

However, should you come to New York City, please, get in touch and we
can visit your ex-SIL together. If that does not work out, we can
still meet for a great lunch. How about it? MS

"Margaret Suran" > wrote in message
...
>
>
> sf wrote:
>> On Sun, 14 Aug 2005 19:04:28 -0400, Margaret Suran wrote:
>>
>>
>>>
>>>
>>> Wayne Boatwright wrote:
>>> > If I thought it would arrive in presentable and edible condition,
>>> >>> Margaret, I would bake you one and send it. Alas, IMHO, Pineapple
>>> >>> Upside Down Cake is best eaten while still a bit warm, or at least
>>> >>> on
>>> >>> the same day it's baked, and the topping would likely not remain
>>> >>> intact. I fear what you would receive might be a gooey mess.
>>> >>>
>>> >>>
>>>
>>> Thank you, Wayne. Don't be sorry for me. Everybody is so kind, but I
>>> am not much for sweets. Crispy crunchy French baguette with a nice
>>> cheese is my dessert of choice. Hugs, Margaret
>>
>>
>> What? No grapes or pear?
>
> My favorite fruits with Italian Fontina or Brie are ripe figs, ripe pears
> and at this time of year, ripe, juicy peaches.
> Sadly, the fruits here look more and more beautiful and have less and less
> taste. MS

I'm in luck -- for the first time ever, I have Italian Fontina, ripe figs
and ripe pears!
All are good, but I know what you mean about them not tasting like they
used to.
I still can remember what canteloupe 'used to' taste like. I have one now
that I've eaten half of it, and I would've eaten all of it by now otherwise.
On the other hand, I've grown to appreciate honey-dew more.

Have you ever heard this - my mother used to say this to me sometimes in the
early morning while dressing me --
"Canteloupes for breakfast
Honey in a bun
Put your shoes and stockin's on
and Run, Run, Run"
Dee Dee

On Mon 15 Aug 2005 04:55:23a, Dee Randall wrote in rec.food.cooking:

> I'm in luck -- for the first time ever, I have Italian Fontina, ripe
> figs and ripe pears!
> All are good, but I know what you mean about them not tasting like they
> used to.
> I still can remember what canteloupe 'used to' taste like. I have one
> now that I've eaten half of it, and I would've eaten all of it by now
> otherwise. On the other hand, I've grown to appreciate honey-dew more.

I guess I'm lucky when it comes to canteloupe, as some of the best melons
in the country are grown here in AZ and are available at our farmer's
markets. They taste the way I remember canteloupe tasting when I was a
kid...sweet, mellow, and slightly musky.

On the other hand, I can't pick a good honeydew melon to save my life.
What's the secret? I've always heard that a good one should have a nice
creamy color skin. When I pick those, they're still not very sweet and the
the texture is too hard.

> Have you ever heard this - my mother used to say this to me sometimes in
> the early morning while dressing me --
> "Canteloupes for breakfast
> Honey in a bun
> Put your shoes and stockin's on
> and Run, Run, Run"
> Dee Dee

Uh, never heard it. :-)



--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974


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"Wayne Boatwright" > wrote in message
...
> On Mon 15 Aug 2005 04:55:23a, Dee Randall wrote in rec.food.cooking:
>
>> I'm in luck -- for the first time ever, I have Italian Fontina, ripe
>> figs and ripe pears!
>> All are good, but I know what you mean about them not tasting like they
>> used to.
>> I still can remember what canteloupe 'used to' taste like. I have one
>> now that I've eaten half of it, and I would've eaten all of it by now
>> otherwise. On the other hand, I've grown to appreciate honey-dew more.
>
> I guess I'm lucky when it comes to canteloupe, as some of the best melons
> in the country are grown here in AZ and are available at our farmer's
> markets. They taste the way I remember canteloupe tasting when I was a
> kid...sweet, mellow, and slightly musky.
>
> On the other hand, I can't pick a good honeydew melon to save my life.
> What's the secret? I've always heard that a good one should have a nice
> creamy color skin. When I pick those, they're still not very sweet and
> the
> the texture is too hard.
>
>> Have you ever heard this - my mother used to say this to me sometimes in
>> the early morning while dressing me --
>> "Canteloupes for breakfast
>> Honey in a bun
>> Put your shoes and stockin's on
>> and Run, Run, Run"
>> Dee Dee
>
> Uh, never heard it. :-)
>

Wayne, I have no secret and I think I must be just taking my chances. A
week or so ago in TJ's a young woman stopped another woman (younger than me,
but still overly middle aged) and said she wanted to buy a watermelon and
could she tell her how to pick one out. The woman said, "I have no idea."
So when she asked me, I told her that I had just read to make sure that
there is yellow on the bottom. My grandfather raised watermelons, and I had
always assumed that the yellow on the bottom meant that it was sitting on
the ground a little longer; however, this might also mean that it's been
ripening a little longer also, and might be a good tip. I tend to buy the
honeydews that don't look too pristine (and creamy colored as you say) and
this might be that they have been sitting around a little longer - hopefully
not in a 'dump-like' truck. I've had some that were kind of hard inside,
but usually they are a welcome relief to the tasteless canteloupe we get
around here. They should ship the AZ canteloupes back here to VA.
Yes, the term 'musk melon' was also used when I was growing up in Belpre,
Ohio.
Dee Dee

Christine Dabney wrote:
> On Sun, 14 Aug 2005 19:04:28 -0400, Margaret Suran
> > wrote:
>
>
>>Crispy crunchy French baguette with a nice
>>cheese is my dessert of choice. Hugs, Margaret
>
>
> Goes nicely with a glass of good red wine...
>
> Christine

Oh, yes, very much so! Even a nice cold white one, when the weather
is so hot.

Dee Randall wrote:

> I'm in luck -- for the first time ever, I have Italian Fontina, ripe figs
> and ripe pears!
> All are good, but I know what you mean about them not tasting like they
> used to.
> I still can remember what canteloupe 'used to' taste like. I have one now
> that I've eaten half of it, and I would've eaten all of it by now otherwise.
> On the other hand, I've grown to appreciate honey-dew more.
>
> Have you ever heard this - my mother used to say this to me sometimes in the
> early morning while dressing me --
> "Canteloupes for breakfast
> Honey in a bun
> Put your shoes and stockin's on
> and Run, Run, Run"
> Dee Dee
>
>

It is a cute saying. I never heard of it, but I spent my early
childhood in Europe.

It is not that fruits and vegetables do not taste as they used to
taste here. Here, they never tasted as good as the fruits and
vegetables of my childhood in Europe. When my husband and I went back
for the summer of 1965, we could not believe how good everything
tasted, even if it did not look as good as the fruit does here.

Buying fruits and vegetables is not much fun. While the fruit may be
huge and beautiful, to start with it comes with a label glued to it
and when I remove it, part of the skin comes off with it. That does
not look nice in the fruit bowl. The fruit itself, as big and
beautiful as it may look, does not have the flavor I expect. It is
picked days or even weeks before it reaches my fruit store and has
been treated with lots of chemicals, so it does not rot but does not
taste good, either. It is the same with such vegetables like
cucumbers, that come with a coat of wax or oil and do not taste as
cucumbers that are freshly picked, do.

I also have a great tasting, half eaten cantaloupe right now waiting
to be finished tonight. That is, if I do not eat it for lunch. )

On Mon 15 Aug 2005 06:50:20a, Dee Randall wrote in rec.food.cooking:

>
> "Wayne Boatwright" > wrote in message
> ...
>> On Mon 15 Aug 2005 04:55:23a, Dee Randall wrote in rec.food.cooking:
>>
>>> I'm in luck -- for the first time ever, I have Italian Fontina, ripe
>>> figs and ripe pears!
>>> All are good, but I know what you mean about them not tasting like
>>> they used to.
>>> I still can remember what canteloupe 'used to' taste like. I have one
>>> now that I've eaten half of it, and I would've eaten all of it by now
>>> otherwise. On the other hand, I've grown to appreciate honey-dew more.
>>
>> I guess I'm lucky when it comes to canteloupe, as some of the best
>> melons in the country are grown here in AZ and are available at our
>> farmer's markets. They taste the way I remember canteloupe tasting
>> when I was a kid...sweet, mellow, and slightly musky.
>>
>> On the other hand, I can't pick a good honeydew melon to save my life.
>> What's the secret? I've always heard that a good one should have a
>> nice creamy color skin. When I pick those, they're still not very
>> sweet and the the texture is too hard.
>>
>>> Have you ever heard this - my mother used to say this to me sometimes
>>> in the early morning while dressing me --
>>> "Canteloupes for breakfast
>>> Honey in a bun
>>> Put your shoes and stockin's on
>>> and Run, Run, Run"
>>> Dee Dee
>>
>> Uh, never heard it. :-)
>>
>
> Wayne, I have no secret and I think I must be just taking my chances.
> A week or so ago in TJ's a young woman stopped another woman (younger
> than me, but still overly middle aged) and said she wanted to buy a
> watermelon and could she tell her how to pick one out. The woman said,
> "I have no idea." So when she asked me, I told her that I had just read
> to make sure that there is yellow on the bottom. My grandfather raised
> watermelons, and I had always assumed that the yellow on the bottom
> meant that it was sitting on the ground a little longer; however, this
> might also mean that it's been ripening a little longer also, and might
> be a good tip. I tend to buy the honeydews that don't look too pristine
> (and creamy colored as you say) and this might be that they have been
> sitting around a little longer - hopefully not in a 'dump-like' truck.
> I've had some that were kind of hard inside, but usually they are a
> welcome relief to the tasteless canteloupe we get around here. They
> should ship the AZ canteloupes back here to VA. Yes, the term 'musk
> melon' was also used when I was growing up in Belpre, Ohio.
> Dee Dee

Thanks, Dee. You grew up in Belpre? David's family is originally from
Marietta, and I've been through Belpre more times than i can count. As a
matter of fact, AZ cateloupes are shipped all over the country. Maybe you
don't get them in VA, though. Yep, my family in MS always called them musk
melons.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

"Wayne Boatwright" > wrote in message
...
> On Mon 15 Aug 2005 06:50:20a, Dee Randall wrote in rec.food.cooking:
>
>>
>> "Wayne Boatwright" > wrote in message
>> ...
>>> On Mon 15 Aug 2005 04:55:23a, Dee Randall wrote in rec.food.cooking:
>>>
>>>> I'm in luck -- for the first time ever, I have Italian Fontina, ripe
>>>> figs and ripe pears!
>>>> All are good, but I know what you mean about them not tasting like
>>>> they used to.
>>>> I still can remember what canteloupe 'used to' taste like. I have one
>>>> now that I've eaten half of it, and I would've eaten all of it by now
>>>> otherwise. On the other hand, I've grown to appreciate honey-dew more.
>>>
>>> I guess I'm lucky when it comes to canteloupe, as some of the best
>>> melons in the country are grown here in AZ and are available at our
>>> farmer's markets. They taste the way I remember canteloupe tasting
>>> when I was a kid...sweet, mellow, and slightly musky.
>>>
>>> On the other hand, I can't pick a good honeydew melon to save my life.
>>> What's the secret? I've always heard that a good one should have a
>>> nice creamy color skin. When I pick those, they're still not very
>>> sweet and the the texture is too hard.
>>>
>>>> Have you ever heard this - my mother used to say this to me sometimes
>>>> in the early morning while dressing me --
>>>> "Canteloupes for breakfast
>>>> Honey in a bun
>>>> Put your shoes and stockin's on
>>>> and Run, Run, Run"
>>>> Dee Dee
>>>
>>> Uh, never heard it. :-)
>>>
>>
>> Wayne, I have no secret and I think I must be just taking my chances.
>> A week or so ago in TJ's a young woman stopped another woman (younger
>> than me, but still overly middle aged) and said she wanted to buy a
>> watermelon and could she tell her how to pick one out. The woman said,
>> "I have no idea." So when she asked me, I told her that I had just read
>> to make sure that there is yellow on the bottom. My grandfather raised
>> watermelons, and I had always assumed that the yellow on the bottom
>> meant that it was sitting on the ground a little longer; however, this
>> might also mean that it's been ripening a little longer also, and might
>> be a good tip. I tend to buy the honeydews that don't look too pristine
>> (and creamy colored as you say) and this might be that they have been
>> sitting around a little longer - hopefully not in a 'dump-like' truck.
>> I've had some that were kind of hard inside, but usually they are a
>> welcome relief to the tasteless canteloupe we get around here. They
>> should ship the AZ canteloupes back here to VA. Yes, the term 'musk
>> melon' was also used when I was growing up in Belpre, Ohio.
>> Dee Dee
>
> Thanks, Dee. You grew up in Belpre? David's family is originally from
> Marietta, and I've been through Belpre more times than i can count.
> Wayne Boatwright *¿*

Whatdoyouknow - someone who knows where Belpre is! I was born 7 miles down
the river from Belpre, near where Center and Porterfield used to be. It is
not Center Belpre, though. I went to school 7th grade at Belpre HS, then
moved to Parkersburg, WV, the big city.
My immediate family still live in this Belpre-Parkersburg area. Two states,
two towns, one phone book.
Talk about humidity!!!
Dee Dee

"sf" > wrote in message
...
> When was the last time you ate this?

<snip>

Too long ago - that was the very first cake I ever made.

A great recipe for young cooks.

Dimitri

On Mon 15 Aug 2005 08:16:53a, Dee Randall wrote in rec.food.cooking:

> Whatdoyouknow - someone who knows where Belpre is! I was born 7 miles
> down the river from Belpre, near where Center and Porterfield used to
> be. It is not Center Belpre, though. I went to school 7th grade at
> Belpre HS, then moved to Parkersburg, WV, the big city.
> My immediate family still live in this Belpre-Parkersburg area. Two
> states, two towns, one phone book.
> Talk about humidity!!!
> Dee Dee

When we still lived in NE OH, we drove down to Marietta several tims a
year. At least once a year we would drive over the bridge to Williamstown
to the Fenton Glass Works.

As I was thinking of all this, it dawned on me that my ex's mother's family
was actually from Belpre, although during those years we never went there.
It was only later, with David, on our trips to Marietta did we drive down
to Belpre.

Did you ever go to Blennerhassett Island? That place has always fascinated
me.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

"Wayne Boatwright" > wrote in message
...
> On Mon 15 Aug 2005 08:16:53a, Dee Randall wrote in rec.food.cooking:
>
>> Whatdoyouknow - someone who knows where Belpre is! I was born 7 miles
>> down the river from Belpre, near where Center and Porterfield used to
>> be. It is not Center Belpre, though. I went to school 7th grade at
>> Belpre HS, then moved to Parkersburg, WV, the big city.
>> My immediate family still live in this Belpre-Parkersburg area. Two
>> states, two towns, one phone book.
>> Talk about humidity!!!
>> Dee Dee
>
> When we still lived in NE OH, we drove down to Marietta several tims a
> year. At least once a year we would drive over the bridge to Williamstown
> to the Fenton Glass Works.
>
> As I was thinking of all this, it dawned on me that my ex's mother's
> family
> was actually from Belpre, although during those years we never went there.
> It was only later, with David, on our trips to Marietta did we drive down
> to Belpre.
>
> Did you ever go to Blennerhassett Island? That place has always
> fascinated
> me.
>
> --
> Wayne Boatwright *¿*

My previous husband was from Kansas, and when we first visited his family,
we went thru a town 10 straight miles away from where he was raised; the
only other Belpre, as far as I know, in the U.S. What an omen!

Funny story about glass -- one year we went to Stubenville, Ohio to see some
Stubenville glass. The more people we asked, the more that it became an
amusing survey on our part. No one -- and I mean, no one -- we asked had
ever heard of Stubenville glass.
http://www.rubyglass.com/Glass/EAPG/detail.asp?ID=24
We weren't interested in buying, just kind of a sight-seeing kind of trip.
Actually I prefer Murano glass, but Stubenville is 'our' history.

I had a fascination with Blennerhasset Island when I was a child. Our home
was about a mile north Hwy 50 (Rt. 339) and the end of Blennerhasset was at
the tip 50 & 339. My mother used to swim across the Ohio river at about
about that point. The island was totally overgrown and (full of copperheads
or water moccasins?) and had sort of an eery off-limits feel to it. You sort
of closed your mind to any real thoughts of what had gone on there. Later
on when they built it for the tourists, I never had any inclination to go
there. I have the same fascination for Harper's Ferry - but my husband nor
anyone I've ever spoken about it with has the same feeling.

So much for this. Others will tell me to take it to OT. However, it is "A
Blast from the Past."
Dee Dee,
Buckeye & Hillbilly

On 15 Aug 2005 17:08:26 +0200, Wayne Boatwright wrote:

> Yep, my family in MS always called them musk melons.

Mine too. I was a teenager before I heard "cantelope".

"Wayne Boatwright" > wrote

> Thanks, Dee. You grew up in Belpre? David's family is originally from
> Marietta,

Heh ... I went to a wedding there a really long time ago. Cute
little town. Reception was in a big old restored hotel by the
river. Talk about a blast from the past.

nancy

On Mon, 15 Aug 2005 06:54:46 -0400, Margaret Suran wrote:

> However, should you come to New York City, please, get in touch and we
> can visit your ex-SIL together. If that does not work out, we can
> still meet for a great lunch. How about it? MS

I'll take you up on that... I was going to visit NYC this summer, but
remodeling did what remodeling usually does and will end up taking all
summer. So, let's make a date for next year!

On Mon 15 Aug 2005 10:13:03a, Dee Randall wrote in rec.food.cooking:

> My previous husband was from Kansas, and when we first visited his
> family, we went thru a town 10 straight miles away from where he was
> raised; the only other Belpre, as far as I know, in the U.S. What an
> omen!

Not a good one, apparently. :-)

> Funny story about glass -- one year we went to Stubenville, Ohio to see
> some Stubenville glass. The more people we asked, the more that it
> became an amusing survey on our part. No one -- and I mean, no one --
> we asked had ever heard of Stubenville glass.
> http://www.rubyglass.com/Glass/EAPG/detail.asp?ID=24
> We weren't interested in buying, just kind of a sight-seeing kind of
> trip. Actually I prefer Murano glass, but Stubenville is 'our' history.

Over the many decades there have been dozens of glass companies in Ohio. I
believe the glass factory located in Steubenville relocated to Tiffin, and
there is a glass museum in Tiffin. I think it was originally called the
Steubenville Flint Glass Works. IIRC, they made a lot of "vaseline" glass.

> I had a fascination with Blennerhasset Island when I was a child. Our
> home was about a mile north Hwy 50 (Rt. 339) and the end of
> Blennerhasset was at the tip 50 & 339. My mother used to swim across
> the Ohio river at about about that point. The island was totally
> overgrown and (full of copperheads or water moccasins?) and had sort of
> an eery off-limits feel to it. You sort of closed your mind to any real
> thoughts of what had gone on there. Later on when they built it for the
> tourists, I never had any inclination to go there.

That's some interesting history!

I have the same
> fascination for Harper's Ferry - but my husband nor anyone I've ever
> spoken about it with has the same feeling.

I've never been there...

>
> So much for this. Others will tell me to take it to OT. However, it is
> "A Blast from the Past."

Yes, enough from me on this, too, before we get told where to take it. :-)

Dee Dee,
> Buckeye & Hillbilly
>

Wayne,
who is from waaay too many places!

--
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

On Mon 15 Aug 2005 10:31:18a, Nancy Young wrote in rec.food.cooking:

>
> "Wayne Boatwright" > wrote
>
>> Thanks, Dee. You grew up in Belpre? David's family is originally from
>> Marietta,
>
> Heh ... I went to a wedding there a really long time ago. Cute
> little town. Reception was in a big old restored hotel by the
> river. Talk about a blast from the past.
>
> nancy

That would be the Lafayette Hotel, built in 1892. It's still going strong
and the last I knew, had a rather good restaurant.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

"Wayne Boatwright" > wrote in message
...
> On Mon 15 Aug 2005 10:31:18a, Nancy Young wrote in rec.food.cooking:
>
>>
>> "Wayne Boatwright" > wrote
>>
>>> Thanks, Dee. You grew up in Belpre? David's family is originally from
>>> Marietta,
>>
>> Heh ... I went to a wedding there a really long time ago. Cute
>> little town. Reception was in a big old restored hotel by the
>> river. Talk about a blast from the past.
>>
>> nancy
>
> That would be the Lafayette Hotel, built in 1892. It's still going strong
> and the last I knew, had a rather good restaurant.
>
> --
> Wayne Boatwright *¿*

Beautiful pictures here.
http://www.galenfrysinger.com/mariet...ette_hotel.htm
Dee Dee

On Mon 15 Aug 2005 11:08:55a, Dee Randall wrote in rec.food.cooking:

>
> "Wayne Boatwright" > wrote in message
> ...
>> On Mon 15 Aug 2005 10:31:18a, Nancy Young wrote in rec.food.cooking:
>>
>>>
>>> "Wayne Boatwright" > wrote
>>>
>>>> Thanks, Dee. You grew up in Belpre? David's family is originally
>>>> from Marietta,
>>>
>>> Heh ... I went to a wedding there a really long time ago. Cute
>>> little town. Reception was in a big old restored hotel by the
>>> river. Talk about a blast from the past.
>>>
>>> nancy
>>
>> That would be the Lafayette Hotel, built in 1892. It's still going
>> strong and the last I knew, had a rather good restaurant.
>>
>> --
>> Wayne Boatwright *¿*
>
> Beautiful pictures here.
> http://www.galenfrysinger.com/mariet...ette_hotel.htm
> Dee Dee

Great pictures, Dee, thanks!


--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

"Wayne Boatwright" > wrote

> On Mon 15 Aug 2005 11:08:55a, Dee Randall wrote in rec.food.cooking:

>> Beautiful pictures here.
>> http://www.galenfrysinger.com/mariet...ette_hotel.htm

> Great pictures, Dee, thanks!

I'm glad Wayne responded as I didn't get Dee's post. The pictures
are just as I remembered the place, thanks for posting those. Don't
recall why my ex and I didn't stay at the hotel, we and a bunch of his
cousins stayed at some place across from a KMart. That was
interesting.

nancy

On Mon, 15 Aug 2005 06:54:46 -0400, Margaret Suran
> wrote:

>
>
>sf wrote:
>> On Sun, 14 Aug 2005 16:44:59 -0600, Arri London wrote:
>
>>> >
>>> > When was the last time you ate this?
>>> >

>
>Thank you for the generous invitation. If you knew me personally, you
>would know that this is not something with which I would be
>comfortable, but I appreciate your kind offer. As far as I remember,
>Arri lives somewhere in the United Kingdom and this may be the
>incentive he needed to come and visit here. )
>
>However, should you come to New York City, please, get in touch and we
>can visit your ex-SIL together. If that does not work out, we can
>still meet for a great lunch. How about it? MS

Arri is here in Albuquerque NM.

Christine

sf wrote:
>
> On Sun, 14 Aug 2005 16:44:59 -0600, Arri London wrote:
>
> >
> >
> > sf wrote:
> > >
> > > When was the last time you ate this?
> > >
> > > Pineapple Upside-Down Cake
> >
> >
> > Truly have never eaten it. Sounds interesting though.
>
> I'm going to issue an open invitation to both you and Margaret to my
> ex-SILs place (yes we're still great friends) in Manhattan... I know
> Margaret can visit easily, but you will have to make special plans.
> My SIL will be open to this believe it or not - that's her
> personality! I'll call her and let her know I've voluteered her to
> make pineapple upside down cake for you, if you take me up on the
> proposition. She'll LOVE it because although I can't be sure without
> asking, I think she hasn't made it since she left California 18 years
> ago.
>
>

That's really very kind of you and your SIL! Not possible to take it up
any time soon but much appreciated. Perhaps I will have a go at making
one myself. Even if I don't like it, one neighbour or the other probably
will LOL!

Margaret Suran wrote:
>
> sf wrote:
> > On Sun, 14 Aug 2005 16:44:59 -0600, Arri London wrote:
>
> >> >
> >> > When was the last time you ate this?
> >> >
> >> > Pineapple Upside-Down Cake
> >>
> >> Truly have never eaten it. Sounds interesting though.
> >
> >
> > I'm going to issue an open invitation to both you and Margaret to my
> > ex-SILs place (yes we're still great friends) in Manhattan... I know
> > Margaret can visit easily, but you will have to make special plans.
> > My SIL will be open to this believe it or not - that's her
> > personality! I'll call her and let her know I've voluteered her to
> > make pineapple upside down cake for you, if you take me up on the
> > proposition. She'll LOVE it because although I can't be sure without
> > asking, I think she hasn't made it since she left California 18 years
> > ago.
> >
> >
>
> Thank you for the generous invitation. If you knew me personally, you
> would know that this is not something with which I would be
> comfortable, but I appreciate your kind offer. As far as I remember,
> Arri lives somewhere in the United Kingdom and this may be the
> incentive he needed to come and visit here. )

LOL no not in UK right now. But in the Southwest US which is just as
foreign...
The chiles are good though
>
> However, should you come to New York City, please, get in touch and we
> can visit your ex-SIL together. If that does not work out, we can
> still meet for a great lunch. How about it? MS

On Mon, 15 Aug 2005 13:13:03 -0400, Dee Randall wrote:

> Funny story about glass -- one year we went to Stubenville, Ohio to see some
> Stubenville glass. The more people we asked, the more that it became an
> amusing survey on our part. No one -- and I mean, no one -- we asked had
> ever heard of Stubenville glass.
> http://www.rubyglass.com/Glass/EAPG/detail.asp?ID=24
> We weren't interested in buying, just kind of a sight-seeing kind of trip.
> Actually I prefer Murano glass, but Stubenville is 'our' history.

I've only heard of Steuben glass http://steuben.com/ does the
Steubenville factory still exist?

On Mon, 15 Aug 2005 16:11:32 -0400, Nancy Young wrote:

>
> "Wayne Boatwright" > wrote
>
> > On Mon 15 Aug 2005 11:08:55a, Dee Randall wrote in rec.food.cooking:
>
> >> Beautiful pictures here.
> >> http://www.galenfrysinger.com/mariet...ette_hotel.htm
>
> > Great pictures, Dee, thanks!
>
> I'm glad Wayne responded as I didn't get Dee's post. The pictures
> are just as I remembered the place, thanks for posting those. Don't
> recall why my ex and I didn't stay at the hotel, we and a bunch of his
> cousins stayed at some place across from a KMart. That was
> interesting.
>
and less expensive, no doubt!

On Mon 15 Aug 2005 03:52:17p, sf wrote in rec.food.cooking:

> On Mon, 15 Aug 2005 13:13:03 -0400, Dee Randall wrote:
>
>> Funny story about glass -- one year we went to Stubenville, Ohio to
>> see some Stubenville glass. The more people we asked, the more that
>> it became an amusing survey on our part. No one -- and I mean, no one
>> -- we asked had ever heard of Stubenville glass.
>> http://www.rubyglass.com/Glass/EAPG/detail.asp?ID=24
>> We weren't interested in buying, just kind of a sight-seeing kind of
>> trip. Actually I prefer Murano glass, but Stubenville is 'our'
>> history.
>
> I've only heard of Steuben glass http://steuben.com/ does the
> Steubenville factory still exist?

No, no relationship that I know of. Steuben crystal and glass is/was made
in New York State, I believe in Corning.

Steubenville Glass Works moved its operations to Tiffin, OH, I think it was
around 1900.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974


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On Mon 15 Aug 2005 03:54:22p, sf wrote in rec.food.cooking:

> On Mon, 15 Aug 2005 16:11:32 -0400, Nancy Young wrote:
>
>>
>> "Wayne Boatwright" > wrote
>>
>> > On Mon 15 Aug 2005 11:08:55a, Dee Randall wrote in rec.food.cooking:
>>
>> >> Beautiful pictures here.
>> >> http://www.galenfrysinger.com/mariet...ette_hotel.htm
>>
>> > Great pictures, Dee, thanks!
>>
>> I'm glad Wayne responded as I didn't get Dee's post. The pictures
>> are just as I remembered the place, thanks for posting those. Don't
>> recall why my ex and I didn't stay at the hotel, we and a bunch of his
>> cousins stayed at some place across from a KMart. That was
>> interesting.
>>
> and less expensive, no doubt!
>

We've eaten in the restaurant many times, but have never stayed there. We
always felt the rooms were pricier than what we wanted to spend.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974


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Wayne Boatwright wrote:
>
> Jean, the larger 10 oz. size glass custard cups are ideal for making
> individual PUDCs. A ring of pineapple fits perfectly on the bottom. eBay
> currently has various ones for sale. The smaller cups don't work. I don't
> know if the larger ones are still made. I have made them this way a few
> times, putting the custard cups on a large baking tray to go into the oven.
>
Thanks! I'll be a-hunting for those (not on eBay).

--
Jean B.

Ranee Mueller wrote:
>
> Use the larger muffin tins and a ring of pineapple.
>
> Regards,
> Ranee
>
But then there'd be MANY. Hmmm. Does it freeze well? I
suspect so....

--
Jean B.

sf wrote:
> When was the last time you ate this?

My mother has been making this since the 40's

1 stick butter
3/4 cup hard packed brown sugar
in a 9" cast iron skillet, melted and even distributed.
Place the rings of a can of pineapple in a circle, one in the middle
and break up the last two and fill in the holes and gaps.

Pour over a batter of:
one cup flour (NOT CAKE), one teas salt, one teas baking powder sifted
together,
stir this into a lightly beaten mixture of one cup white sugar
5 T pineapple juice and the yolks of three eggs.
when smooth (don't over beat)
Fold in the three whites beaten to stiff peaks and spoon over the rings

Bake at 350 for about 40 minutes (usual tests).
Let cool a little and invent over the sink.
Just lovely with a spot of whipped cream or vanilla ice cream. Fairly
rich so just a sliver will do.
Good keeper.

blacksalt