The ones I am looking for, the pie recipe calls for light cooking on stove then finishing (similar to a pumpkin pie) in the oven until firm, unbaked shell. The cake is one with pineapple and pecans throughout and is very dense. My aunt made both of these and unfortunetly her VERY old cookbook was lost.
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Killer Cupcake - said
July 7 2010 @ 16:56
Things You’ll Need:
* 1 small jar of red maraschino cherries – drained
* 1/4 cup butter (melted)
* 1 cup light brown sugar
* 1 Tbsp brandy (optional)
* 1(8 oz) can sliced pineapple, drained with juice reserved
* 1 box of packaged cake mix
* 3 eggs
Preheat oven to 350 degrees F (175 degrees C).
Step2
Using the 1/4 cup melted butter, lightly greased 9 inch cake pan. Cover the bottom of the pan by sprinkling the 1 cup of light brown sugar.
Step3
Lay pineapple rings in a single layer on top of the brown sugar. Place a cherry in the center of each pineapple ring.
Step4
Pour cake mix in mixing bowl. Add eggs and brandy. Blend. Add the reserved pineapple juice until batter is smooth. (If more liquid is needed, add water).
Step5
Pour batter in pan covering the pineapples and cherries.
Step6
Bake in preheated oven until brown (about 40 minutes).
Step7
Remove from oven and cool. Use a flexible spatula to gently loosen the pineapple cake in the pan. Be careful not to break it.
Step8
Place a platter over the pineapple upside down cake and carefully flip it over with the platter on the bottom and the cake pan on the top.
Step9
Remove the cake pan and enjoy your upside down pineapple cake!
Butterscotch Pie Recipe
Ingredients:
2 tablespoons Butter
1/2 teaspoon Salt
1 cup Brown sugar
2 Egg yolks
2/3 cup Hot water
2 cups Milk
2 tablespoons Flour
1 teaspoon Vanilla
3 tablespoons Cornstarch
1 (9" size) baked pie shell
Turn this recipe into a puzzle! [click]
Directions:
Brown the butter in a heavy saucepan. Add the brown sugar and stir it until it is melted. Add the hot water and cook the syrup until all the lumps disappear.
Mix together the flour, cornstarch, salt, egg yolks and milk, then slowly stir this mixture into the hot syrup. Boil over medium-low heat until it thickens, then add the vanilla.
Pour into a baked pie shell; top with meringue, or whipped cream or cool whip.
Note: If topping with whipped cream/cool whip, let filling cool; place a sheet of plastic wrap on surface of filling while it cools to prevent a skin from forming.
For meringue: Prepare your favorite meringue and spread over top of hot filling; bake at 400 degrees for 8 – 10 minutes, or until lightly browned.
Variations: If you wish to use this as a butterscotch pudding or sauce, add 1/2 cup more milk.
This recipe for Butterscotch Pie serves/makes 6
missangelmist - said
July 7 2010 @ 16:56
This is the best one of Emeril best recipe
PINEAPPLE UPSIDE DOWN CAKE
# 1/2 ripe medium pineapple, peeled, cored, eyes removed and sliced into 1/2-inch rounds (about 4 or 5 slices)
# 3/4 cup (1 1/2 sticks) unsalted butter
# 3/4 cup light brown sugar
# 14 pecan halves
# 1 cup cake flour (not self-rising)
# 1 cup all-purpose flour
# 1 teaspoon baking powder
# 1 teaspoon baking soda
# 1/4 teaspoon salt
# 1 cup granulated sugar
# 2 eggs
# 1 cup buttermilk
# 1 1/2 teaspoons vanilla extract
# 1 tablespoon dark rum
# 4 fresh cherries, halved and pits removed
Melt 4 tablespoons of the butter in a 10-inch cast iron skillet, over medium heat. Add the brown sugar and stir to combine. Increase the heat to medium high and cook until the sugar mixture is bubbly, about 2 minutes. Arrange pineapple slices in the skillet in a pleasing pattern and continue to cook for 2 minutes, or until the sugar mixture turns an amber color. Turn the pineapple slices over and remove the pan from the heat. (The mixture will continue to cook even though the heat is off.) Arrange the pecan halves in the spaces between the rings. Set aside to cool slightly.
Preheat the oven to 375 degrees F.
Stir together the flours, baking powder, baking soda, and salt in a medium mixing bowl.
In the bowl of an electric mixer, cream together the remaining 1/2 cup butter and the granulated sugar until light and fluffy. Add the eggs, 1 at a time, mixing just until incorporated. Add the flour mixture and buttermilk alternately in 3 batches, mixing at low speed after each addition until just combined. Stir in the vanilla and rum.
Spoon the batter evenly over the pineapple slices in the skillet. Bake in the middle of the oven until golden brown and a tester comes out clean, 35 to 40 minutes.
Cool the cake in the skillet on a wire rack for 4 minutes only. Run a thin knife around the edge of the cake and, wearing oven mitts and working quickly, invert the cake onto a cake plate, keeping plate and skillet firmly pressed together. Carefully lift the skillet off cake and replace any fruit stuck to the bottom of the skillet, if necessary. Arrange the fresh cherry halves, cut side down, into the top of the cake, in the center of the pineapple rings.
Serve cake warm or at room temperature.
Happy Cooker - said
July 7 2010 @ 16:56
Well, I know that neither of those are what you want. I have never heard of a butterscotch pie that was baked in an unbaked pie shell, that is odd. Did your Aunt’s cake have pineapple when it was flipped upside down too or was it just a pineapple cake? Wish I could help but my recipes aren’t what you’re looking for.
God Is Good - said
July 7 2010 @ 16:56
If you live in one of these countries (US, UK, Canada, Australia), this site will surely help you:http://recipestoolbar.com. You can download it for free and it is safe as well. It takes only a few minutes to find great recipes you want instantly.
God bless!