PINEAPPLE UPSIDE DOWN BISCUITS
This is a "Paula Deen" recipe that my brother gave to me. I haven't tried it yet but DH loves pineapple so it probably won't be long before I'm whipping up a batch of these. I think this would be a great dish to make with your children.
Provided by Luby Luby Luby
Categories Breads
Time 30m
Yield 5 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to temperature as stated on biscuits.
- Using a cupcake or muffin tin grease 10 cups.
- Drain the can of crushed pineapple, saving the juice.
- Stir together the pineapple, sugar and butter until well mixed.
- Divide the pineapple mixture amongst the muffin cups.
- Place a cherry in the center of each tin, pressing to make sure cherry touches the bottom of the cup.
- Place 1 biscuit in each cup on top of the pineapple mixture.
- Spoon 1 teaspoon of the reserved pineapple juice over each biscuit.
- Bake for 12 to 15 minutes, or until golden brown.
- Cool for 2 minutes.
- Invert the pan onto a plate to relase the biscuits.
- Serve warm sprinkled with powdered sugar or plain.
FROZEN PINEAPPLE UPSIDE-DOWN DESSERT
This was my Dad's absolute favoritest dessert -- but only my Grandma (his mom) could make it. She wasn't secretive, she just didn't measure anything or have anything written down. But my mom finally made Gram step through the process so we'd have the recipe. Now that my mom's not with us, either, I made it a priority to find this recipe and see if I could duplicate it. And I think I did pretty well -- except Gram used an old-fashioned ice cube tray, but all I have are new-fangled pans. So the balance MAY be off a little from my memory, but it still tastes FABULOUS!
Provided by Nicole Bredeweg @nikkitten
Categories Fruit Desserts
Number Of Ingredients 7
Steps:
- Cover bottom of an 8" x 10" pan with 1/2 of the graham crackers.
- Combine egg, sugar, nuts, pineapple, and butter. Lay over the graham crackers.
- Sprinkle the rest of the graham crackers over the top. Freeze until hard, serve with whipped topping.
PINEAPPLE BLUEBERRY UPSIDE DOWN MUFFINS (HEALTHIER)
A modified version of SoupCookie's recipe, I made these one evening after work and shared them with my coworkers the next day. They were a great hit.
Provided by EveMarieBG
Categories Quick Breads
Time 42m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350°F.
- TOPPING: In a small pan melt together first 4 ingredients over medium heat. Stir until mixed and remove from heat.
- Grease muffin tin with non-stick spray (do not use liners).
- Drain can of crushed pineapple, reserving liquid. Divide crushed pineapple between muffin cups and put on the bottom.
- Put 4 blueberries on top of the pineapple on the bottom of each muffin cup. I used frozen berries but fresh or dried should work too.
- Pour a tablespoon or so of brown sugar mix over the fruit in each cup.
- CAKE: In a large bowl, mix flours and baking soda; set aside.
- In a medium bowl beat butter and sugar together thoroughly.
- Stir vanilla into butter/sugar mix, then add egg whites and beat well.
- In a small bowl, combine the pineapple juice and yougurt, add milk and stir.
- Fold the wet mixes into the dry in alternating fashion (between the butter/sugar mix and juice/milk mix).
- Stir until it's just combined -- don't over mix.
- Divide batter between muffin tins over fruit topping.
- Bake for 20 minute or until muffin is done (toothpick inserted in the center should come out clean).
- If eating immediately, let cool for 5 minute and run knife around the edge before transferring to plate. If eating later, chill in the refrigerator before removing from the pan (the topping comes out better this way).
Nutrition Facts : Calories 232.9, Fat 6.4, SaturatedFat 4.5, Cholesterol 10.5, Sodium 110.2, Carbohydrate 41.9, Fiber 1.4, Sugar 28.8, Protein 3.2
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