I'll have to pawn something first, in order to buy the pecans. :) :) :)
Karen At 08:47 PM 10/21/2020, you wrote:
I just checked the recipe again. I think it would all fit in there o.k. Go for it Karen! (smile) On 10/21/2020 6:49 PM, Karen Delzer via Cookinginthedark wrote: > Maybe I will one of these days. It looks yummerous! > > Karen > > At 05:47 PM 10/21/2020, you wrote: >> I think it would be okay. Try it and let us know. >> >> -----Original Message----- >> From: Cookinginthedark <[email protected]> On >> Behalf Of >> Karen Delzer via Cookinginthedark >> Sent: Wednesday, October 21, 2020 7:11 PM >> To: Cooking in the Dark <[email protected]> >> Cc: Karen Delzer <[email protected]> >> Subject: Re: [CnD] Pecan Pie Upside-Down Cake Recipe - BettyCrocker.com >> >> wonder what it would doo if you used an 8 x 8 square pan because >> that's all >> you had. :) :) :) >> >> Karen >> >> At 10:17 AM 10/21/2020, you wrote: >> >Pecan Pie Upside-Down Cake Recipe - BettyCrocker.com >> > >> > >> > >> >Prep 20 min >> > >> >Total1 hr 15 min >> > >> >Servings8 >> > >> >We love upside-down cakes, and this unbeatable combination of pecan pie >> >and upside-down cake is no exception. Brown sugar, melted butter and >> >pecan halves are mixed together and spread in a cake pan, which then >> >gets topped with a sweet Bisquick⢠batter, baked, and drizzled with a >> >powdered sugar-milk glaze. The end result is a gooey pecan pie layer >> >that sits atop a fluffyyet densecake, instead of af a pie crust. This >> >dessert is a wonderful treat for fall (or all year-round for pecan pie >> >lovers!) and tastes especially delightful when served with a side of >> >from-scratch sweetened whipped cream. We love this cake as a sweet >> >addition to any mealeither a post-dinner ttreat or even as a star of >> >your next brunch party! We love upside-down cakes, and this unbeatable >> >combination of pecan pie and upside-down cake is no exception. >> > >> >Ingredients >> > >> >Topping >> > >> >1/3cup butter, melted >> > >> >1/2cup packed brown sugar >> > >> >1tablespoon water >> > >> >1cup pecan halves >> > >> >Cake >> > >> >1 1/2cups Original Bisquick mix >> > >> >1/2cupp granulated sugar >> > >> >1/2cup milk >> > >> >2tablespoons vegetable oil >> > >> >1teaspoon vanilla >> > >> >1 egg >> > >> >Glaze >> > >> >1/2cup powdered sugar >> > >> >2to 3 teaspoons milk >> > >> >Steps >> > >> >1. Heat oven to 350°F. Spray 9-inch round cake pan with cooking spray; >> >line with cooking parchment paper. >> > >> >2. In medium bowl, stir melted butter, brown sugar and water until >> >well blended. Stir in pecans to coat evenly. Pour into pan, and spread >> >pecans in an even layer; set aside. >> > >> >3. In large bowl, beat Cake ingredients with electric mixer on low >> >speed 30 seconds, scraping bowl constantly. Beat on medium speed 2 >> >minutes, scraping bowl occasionally. Pour batter evenly over pecan >> mixture >> in pan. >> > >> >4. Bake 29 to 34 minutes or until toothpick inserted in center comes >> >out clean. Run knife around side of pan to loosen cake. Cool pan on >> >cooling rack >> >5 minutes. Place heatproof serving plate upside down over pan; turn >> >plate and pan over. Remove pan. Replace any pecans that may still be in >> >pan on top of cake. Cool 15 minutes. >> > >> >5. In small bowl, mix powdered sugar and 2 teaspoons of the milk until >> >well blended. If too thick to drizzle, add additional milk, 1/4 >> >teaspoon at a time. Drizzle with fork over top. For 8 servings, cut >> >into 8 wedges. Store loosely covered in refrigerator. >> > >> > >> >Expert Tips >> > >> > >> >Serve cake with sweetened whipped cream on top. >> > >> >Lining the cake pan with cooking parchment paper will ensure cake comes >> >easily out of pan. >> > >> >To make 1 1/2 cups whipped cream, place medium deep bowl and beaters in >> >freezer or refrigerator to chill. Place 3/4 cup heavy whipping cream >> >and 1 tablespoon powdered sugar in chilled bowl. Beat on low speed >> >until mixture begins to thicken. Add 1/2 teaspoon vanilla; beat on high >> >speed until soft peaks form. >> > >> > >> >Nutrition Information >> > >> > >> >Nutrition Facts >> > >> > >> >Serving Size: 1 Slice >> > >> > >> >Calories >> > >> >430 >> > >> >Calories from Fat >> > >> >200 >> > >> > >> >% Daily Value >> > >> > >> >Total Fat >> > >> >23g >> > >> >35% >> > >> >Saturated Fat >> > >> >7g >> > >> >36% >> > >> >Trans Fat >> > >> >0g >> > >> > >> > >> >Cholesterol >> > >> >45mg >> > >> >15% >> > >> >Sodium >> > >> >300mg >> > >> >12% >> > >> >Potassium >> > >> >105mg >> > >> >3% >> > >> >Total Carbohydrate >> > >> >52g >> > >> >17% >> > >> >D ietary Fiber >> > >> >2g >> > >> >7% >> > >> >Sugars >> > >> >36g >> > >> > >> > >> >Protein >> > >> >4g >> > >> > >> > >> > >> >% Daily Value*: >> > >> > >> >Vitamin A >> > >> >6% >> > >> >6% >> > >> >Vitamin C >> > >> >0% >> > >> >0% >> > >> >Calcium >> > > > >6% >> > >> >6% >> > >> >Iron >> > >> >6% >> > >> >6% >> > >> > >> >Exchanges: >> > >> > >> >1 1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat >> >Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat >> >Meat; 4 1/2 Fat; >> > >> > >> >Carbohydrate Choice >> > >> > >> >3 1/2 >> > >> >*Percent Daily Values are based on a 2,000 calorie diet. Enjoy. >> > >> > >> > >> >_______________________ ________________________ >> >Cookinginthedark mailing list >> >[email protected] >> >http:/ /acbradio.org/mailman/listinfo/cookinginthedark > > >> >> _______________________________________________ > > Cookinginthedark mailing list >> [email protected] >> http://acbradio.org/mailman/listinfo/cookinginthedark >> >> _______________________________________________ > > Cookinginthedark mailing list >> [email protected] >> http://acbradio.org/mailman/listinfo/cookinginthedark > > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark </x-flowed>
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