Jane does not do computers but she asked me to post this for her--Jane says-
I am making a pineapple upside down cake for Bill and his staff to finish a birthday lunch on Monday. I have a recipe (delicious!) that says-
"melt 6 T butter in a 9 1/2 inch cast iron skillet with 2 1/2 inch high sides over med heat. Add 1 C dark brown sugar and whisk until sugar dissolves and syrup boils"
I have made this dessert twice--trying different temps and cooking times for the syrup component. Each time the result was grainy and ugly. Amazingly everyone loved it!! In an old recipe I have used proportions of 3 T butter to 1/2 C sugar with good results--sounds the same--but one works and the other doesn't--any suggestions? Thanks in advance. Jane (Mrs Old Bay)
I am making a pineapple upside down cake for Bill and his staff to finish a birthday lunch on Monday. I have a recipe (delicious!) that says-
"melt 6 T butter in a 9 1/2 inch cast iron skillet with 2 1/2 inch high sides over med heat. Add 1 C dark brown sugar and whisk until sugar dissolves and syrup boils"
I have made this dessert twice--trying different temps and cooking times for the syrup component. Each time the result was grainy and ugly. Amazingly everyone loved it!! In an old recipe I have used proportions of 3 T butter to 1/2 C sugar with good results--sounds the same--but one works and the other doesn't--any suggestions? Thanks in advance. Jane (Mrs Old Bay)
"He who sups with the devil should have a. long spoon".