How I Taught My Brother To Cook
Improvisational Tuscan-Provençal Cookery (and other good stuff to eat)
Pineapple Upside Down Cake
Typically made with walnuts or pecans. I used macadamia nuts.
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Views: 15
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Comment by John Barrows on November 9, 2009 at 5:50pm - Haven't had THIS is a dog's age. Looks great (though I'm not a fan of Macadamias)
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Comment by Laura on November 10, 2009 at 1:03am - Hum ! My mother used to make pineapple cake but without nuts. I can remember it was a good cake ! Yours loos great !
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Comment by Patrick on November 10, 2009 at 3:18am - Johnny, you better learn to like Macadamia nuts by January or they will through you off the islands.
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Comment by Debbie on November 11, 2009 at 5:16pm
- This would work deliciously with peaches also!
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I would go with your recipe but over night 1st rise, knead, 2 hour 2nd rise, knead. Rest. Form into length. Rest for 1 hour. Put slits in. Bake, covered. ( when I say "rest", I mean the dough, not you)
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You could add cheese if you wanted but all I was trying to do here was make the standard fried potatoes & onions by baking instead.
You could cover the dough instead of using the ice water. Also, I am not so sure that a French baguette has a thick crust anyway. I tend to think that it does not. We'll have to wait until the French Connection checks in.
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I'm sure it was the no-knead: that's what I taught him ...
maybe some cheese too
Only other thing a should have done was brown the top more.
Nancy should recall this cat climbing up her back.
What recipe for the dough did you use?
maybe leave the cover on longer - I think more moisture for a longer period may thicken the crust. only take the cover off for last few minutes to brown
I thought that was your other head
don't hurt yourself with all that complexity (don't try this at home, folks)
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