Help me with making some recipes

Pineapple Upside Down Cake

@DuffyBank

 

Please bring all ingredients to VT in June. I volunteer to do the difficult task of making sure they are good.

 

That one is success or complete failure. Don’t ask me how I know.

Just a suggestion but could the popover person specify what pans being used. My recipe changed when I got super good trays.

 

Both baking soda and baking powder. All the leavening.

You know I'm going to have to try a gluten free version so my wife can have some, too, right?

 

So, grandfather used to be a huge fan of pineapple upside down cake. I haven't made THIS one, but I know we made one before, no idea what recipe we used. I DO doubt that we used a cake mix, but this does seem right otherwise - and, similarly to above, I respect the boxed cake hustle.

I think we used a glass pan so it would come out correctly.

Have at it! I have a bag of the GF baking flour at home (King Arthur), for some reason. I tried it for bread, it did NOT work out. But I kind of had low hopes since it said to not use it for breads....

All the off-the-shelf GF stuff I've had is crap. Vegan wife so we go to bakeries and such that are plant based, GF, nut free, you name it - once you get into that world it's chaos. THOSE are hit and miss, some nail it, some are making something "just to have an option for those heathens" and it's terrible.

 

Adding some more.

Went through the box again last night because I was missing the peanut butter cookies recipe.

• Beef Goulash
• Brunch Rolls
• Rice Pilaf
• Chicken Soup
• Butter Balls
• Cream cheese pie
• French cream cookies
• onion soup
• Sour cream choc chip cak
• White pecan fudge

Might throw the fudge into the ask list. I think I can make it, but it's a matter of if I can justify making it...

 

@Fargo Taco

General Gao/Tso/etc chicken.

We got a problem.

I know this was something she made, but the recipe isn't in here. So, unfortunately, I don't have one to give here. I put some things into the list/table of contents before I rifled through her recipe box, old family recipes I KNEW would be in there (date squares, pork fried rice, stuffing, etc), and that was one of them.

I won't have a recipe more than google. But, I am going to start figuring a simple one out with what she would use/have. For example, it's 2024, we chop scallions and top with them. It was 1970, they had scallions, but not a single recipe she has that I've seen uses them. Soy sauce seems like the most exotic ingredient in her recipes

 

I used muffin tins

 

Traditional Chicken Supreme is chicken with a thick mushroom cream sauce topped with pancetta. That is what I was expecting.

Where are the mushrooms? Where is the pancetta or sub bacon.

Cooking with mayo? It breaks and becomes a cup of oil.

Explain to this Canadian what American cheese is.

 

that's do able, not sure I'll find pineapple cake mix but will figure something out

 

Don't think I have an angel food cake pan but may be able to borrow one, otherwise straight forward

 

Keep in mind these are from the 70s so things were a bit....different.

Chicken supreme (french) is suprême if i remember correctly, but also could be wayyyyy off base. This could have been adapted and bastardized post war in the states. No clue. I'm doing the recipes as written first, then making changes and adaptations as needed to make it something to make for modern day.

The baked goods are, for the most part, pretty good as is.

There's American cheese and processed American cheese. It's like saying that a Nissan frontier and a Nissan Altima are different. They're both Nissans but one is garbage and one is good for it's purpose.

I tend toward land o lakes American cheese if i ever use it. I almost never do.

There are a few things that I'm not sure are still made. The shrimp dip called for canned broken shrimp. I just don't even know if that's still a thing, or as widespread as it used to be. If I'm honest I had to Google it, because I thought I'd misread "broken".

That's one of the things I'm working to adapt. As said, i want to do them as written first but then adapt. I'd probably adapt that into a regular pan, maybe a loaf pan, but off the cuff I'm thinking a cast iron pan would be a great fit.

 

Yeah my background of French Italian classics and this looks like something from the.1972 Lady's Auxillary Cookbook of potluck favorites.

I googled American Cheese, closest we have in Canada is processed cheese slices or Velveeta. I had at the thought of a cup of mayo and Velveeta in the a dish.

Someone else can have fun with that one - apologies. It is just too far away from what we eat here.

 

Got this book from the library and this is pretty much what I was looking to make, as an aside/reference for what I hope the end product kind of looks like.

Also, do recommend this cookbook.

 

I just checked and my library has it, too. Just placed a hold on it.

 

What the Master says^^

 

I picked the cookbook up on my way home from work tonight. After almost every single recipe, my wife said, and I quote, "you need to make me that".

 

For how simple they work with, there's a LOT of good looking stuff in that book. That was a winner.

I just recently got to the library stage of my life. I only did because I didn't want to pay for duolingo, and my library partners with Mango for language learning. Turns out, even though it's free, I use it a LOT less than Duo, so Duo is going to be an expense that I will incur. BUT they have a ton of cookbooks there, you can just go in and get them! And in my state they're all connected, so this and a bunch of others came from Newport, but I can return them in town. I can make a reservation online to have books from Newport brought into my town so I don't have to drive down to get them there, I just walk into the branch 2 miles down the road!

....It's not healthy

 

We have 3 library branches in town. I can place a hold an anything from any of them and have them brought to my preferred location. If they don't have something I'm looking for, they take suggestions for purchases to make. It's an alarmingly efficient process.

I can't get stuff from the next city over, though.

 

I have never seen anything acting so efficiently, you have me a bit scared.

Are you actually in Japan?