Almond Crescents By Brigitte Sealing
INGREDIENTS:
3 cn (8.5 oz size) sliced pine- 1 1/2 ts Baking powder
-apple in heavy syrup (12 1/2 ts Salt
-slices) 1/4 c Shortening
1/4 c Butter 1/2 c Milk
2/3 c Light brown sugar, packed 1 Egg
1/3 c Pecan or walnut halves 1 c Heavy cream, chilled or
1 c Flour 1 pt Vanilla ice cream
3/4 c Sugar
3 cn (8.5 oz size) sliced pine- 1 1/2 ts Baking powder
-apple in heavy syrup (12 1/2 ts Salt
-slices) 1/4 c Shortening
1/4 c Butter 1/2 c Milk
2/3 c Light brown sugar, packed 1 Egg
1/3 c Pecan or walnut halves 1 c Heavy cream, chilled or
1 c Flour 1 pt Vanilla ice cream
3/4 c Sugar
1. Preheat oven to 350F. Drain pineapple slices, reserving 2 T of the syrup.
2. In a heavy 10 inch skillet (preferably cast iron) melt the butter over medium heat. Add brown sugar, stirring until the sugar is melted. Remove from heat. Arrange 8 pineapple slices on the sugar mixture, overlapping the slices slightly around the edge of the pan. Put one slice in the center. Place the walnut or pecan halves in the center of each slice of pineapple. Arrange around the inside of the skillet edge the remaining pineapple, cut in halves. Put pecans/walnuts in the center.
3. In a medium bowl, mix the flour, sugar, baking powder and salt. Add the shortening and milk. Beat 2 minutes at hight speed or until mixture is smooth. Add egg and reserved 2 T pineapple syrup. Beat two minutes more. Gently pour cake batter over the pineapple in the skillet and spread evenly. Be careful not to disarray the pineapple.
4. On a rack in the center of the oven, bake 40-45 minutes or until golden in color and surface of cake springs back to the touch. After the cake is done, let the skillet stand on a wire rack 5 minutes to cool slightly. With a small spatula, loosen cake from the edge of the skillet all around. Place the serving platter over the cake, and turn upside down (carefully). Shake gently.Lift off skillet.
Serve with fresh whipped cream or vanilla ice cream.
2. In a heavy 10 inch skillet (preferably cast iron) melt the butter over medium heat. Add brown sugar, stirring until the sugar is melted. Remove from heat. Arrange 8 pineapple slices on the sugar mixture, overlapping the slices slightly around the edge of the pan. Put one slice in the center. Place the walnut or pecan halves in the center of each slice of pineapple. Arrange around the inside of the skillet edge the remaining pineapple, cut in halves. Put pecans/walnuts in the center.
3. In a medium bowl, mix the flour, sugar, baking powder and salt. Add the shortening and milk. Beat 2 minutes at hight speed or until mixture is smooth. Add egg and reserved 2 T pineapple syrup. Beat two minutes more. Gently pour cake batter over the pineapple in the skillet and spread evenly. Be careful not to disarray the pineapple.
4. On a rack in the center of the oven, bake 40-45 minutes or until golden in color and surface of cake springs back to the touch. After the cake is done, let the skillet stand on a wire rack 5 minutes to cool slightly. With a small spatula, loosen cake from the edge of the skillet all around. Place the serving platter over the cake, and turn upside down (carefully). Shake gently.Lift off skillet.
Serve with fresh whipped cream or vanilla ice cream.