Scrantonian Tribune from Scranton, Pennsylvania • 74

I Jan. 23. 1983 The Scrantoniah Who Invented Pineapple Upside Down Cake? Place a maraschino cherry in center of each slice Combine flour, sugar, baking powder and salt. Add milk and shortening; beat 2 minutes. Add egg, reserved syrup, lemon juice, vanilla and lemon peel.

Beat 2 minutes. Pour over pineapple in skillet, spreading evenly. Bake in a 350 degrees oven 40 minutes. Cool on wire rack 5 minutes. Invert onto serving plate.

Serve warm. Makes 8 servings. If using a skillet with wooden or plastic handle, wrap well with foil. Winter Salad Idea Tossed green salad makings may not be as plentiful now as in other seasons, but a serving of just torn lettuce will seem creative with this dressing idea. Just mix drained canned minced clams and toasted medium chopped walnuts into a favorite creamy buttermilk, sour cream or cheese dressing.

This is great, too. as a cold sauce for a variety of tossed salad substitutes like chilled cooked broccoli, canned sliced beets And a classic was born Here's the quickie: It's a snap with boxed cake mix to get you started Dole's Fast Upside Down Cake 1 can (20-oz.) Dole sliced pineapple in syrup cup butter cup packed brown sugar 10 maraschino cherries 1 pkg. (17 oz.) pound cake mix Drain pineapple, reserving syrup (should have cup). Melt butter in 10-inch cast iron skillet with heat proof handle. Stir in brown sugar until just blended.

Remove from heat. Arrange pineapple in butter mixture. Place a cherry in center of each pineapple slice. Prepare cake according to package directions, replacing milk with reserved pineapple syrup. Pour over pineapple in skillet Bake in 350 degree oven 45 to 50 minutes until cake tests done.

Cool in pan 5 minutes. Invert on serving plate. Makes 8 servings. Serve warm. This is the authentic garnish with maraschino cherries.

Whipped cream may be spread on top. This is our favorite "scratch" recipe for Pineapple Upside Down Cake; from the Test Kitchen of DoleCastle 4 Cooke Foods. Pineapple Upside Down Cake 1 can (20-oz.) Dole sliced pineapple cup butter cup brown sugar, firmly packed Maraschino cherries lv. cups flour cup sugar 1 'A teaspoons baking Mi teaspoon salt to cup milk cup shortening 1 egg 1 teaspoon lemon juice 1 teaspoon vanilla teaspoon grated lemon peel Drain pineapple reserving 2 tablespoons syrup. Melt butter in a 10-inch cast iron skillet.

Stir in brown sugar until blended. Remove from heat. Arrange pineapple slices in sugar mixture. peared in the 1920's," said one. "The 1940's-maybe the '30's," said another.

"The classic recipe had maraschino cherries, and those weren't around too much before the 1930's-so Pineapple Upside Down Cake must have been created around then," said yet another. Food History Professor, Dr. Bert Gordon, explained, "My research shows that 1870 would be the time when upside-down cakes came about. The term 'upside-down cake' wasn't used much before the late Nineteenth Century, hut that style of baking could date as far back as the Middle Ages," he said. "Cakes -like Pineapple Upside Down Cake -didn't become vogue until the late 1800's.

The term 'cake' wasn't used much before 1870. Pies and tarts were more common then. Some very early cookbooks printed at the turn of the century have recipes for fruit upside-down cakes made with other types of fruits -apples and cherries and the like but no mention recipe mat won in Dole's first recipe contest. It launched Pineapple Upside Down Cake on its way to fame, it's very good and very sweet, as most desserts were in those days. Upside Down Cake Drain the juice from 1 large can either crushed or sliced Hawaiian pineapple.

Sift 2 cups flour. Sift again with 2 teaspoons baking powder and teaspoon salt. Cream vs cup butter or substitute, gradually add 1 cup sugar: cream well. Beat yolks and whites of 2 eggs separately. Add yolks to creamed mixture: mix well, then add flour and cup milk alternately, mixing well.

Fold in the 2 beaten egg whites and 1 teaspoon vanilla. Melt 2 tablespoons butter in large frying pan. Spread 1 cup of brown sugar over pan. Add pineapple (if sliced is used, place slices closely together on the sugar: if crushed, simply pour in, the well-drained fruit). Pour cake batter over fruit.

Bake in moderate oven (360 degrees F) about 45 minutes. Turn upside-down on serving dish and ad ran just once in nine women's magazines including "Woman's Home Companion," "McCall's" and "Modern Priscilla." Since 2,500 Upside Down Cake recipes were submitted, it's obvious the concept was not new. But the contest certainly gave the recipe widespread publicity. The company ran ads about the unusual response of recipes for Pineapple Upside Down Cake -which gained the dish even more notoriety. Talk about the power of advertising! Judges of the contest were a committee of food experts Alice Bradley, principal, Miss Farmer's School of Cookery Mrs.

Mildred Maddocks Bentley, former director, Good Housekeeping Institute Sarah Field Splint, director, food department, "McCall's Magazine." Jim Dole invented canned pineapple in 1903. So the dish couldn't have existed before then. Chances are that Dole used his canned pineapple in an old recipe for upside down fruit cake. of pineapple is made." Food experts being friendly types-all suggested other sources to consult: "Why don't you contact the Dole Company?" they said. "They should know something about it." "That's a good question.

Real interesting," the folks at Dole said. "Don't have the answer, though." Until now, that is! After months of searching, they have most of the pieces of this particular puzzle. In 1925 the Hawaiian Pineapple Company, as Dole was known then, ran an ad for a recipe contest, seeking creative and original recipes using pineapple. The chosen recipes would be published in a cookbook titled "Pineapple as 100 Good Cooks Serve It." The book, published in 1926. contains a recipe for "Upside Down Cake." from Mrs.

Robert Davis of Norfolk. Va. The contest drew a response of 60,0 0 0 recipes 2,500 of which were for Pineapple Upside Down Cake. A $50 cash prize was given for each of the 100 recipes that were chosen for the cookbook. The contest Truth is it's been with us so long, nobody seems to know how it got here.

It's all-American-a classic dessert, but food experts and historians only could guess the origins of Pineapple Upside Down Cake. Everyone had something to say, of course. Nearly all recalled their mothers' or grandmothers' recipes. No two were alike, except they evoked fond memories. Pineapple Upside Down Cake is like that -symbolic of earlier days and simpler times.

It wasn't fancy, but it was gooey and good, and we served it with lots of whipped cream I remember my mother cooked it on top of the stove For our family, it was a company dessert baked in the oven with pineapple, maraschino cherries and pecans I remember my mother always cooked it in a heavy, cast iron skillet Experts have their guesses about its date of origin: 'I think that dish ap Baking With Mayonnaise Can Pay Off Stress Reliever Recipe for Today When you're tempted to go to the nearest fast food joint to get yourself a stress relieving bag of french fries, DON'T. Go home and fix yourself a nice hot baked potato (served in the jacket which contains all the energizing nutrients). A baked potato is lower in calories and doesn't contain the extra fats which potatoes absorb in the frying process. You might even try filling the center with cottage cheese or french onion dip. If you have a microwave to "zap" your potato in, it may be faster than waiting on line at the fast food restaurant (which is, in itself, another stressful activity).

To many, mayonnaise is the condiment that makes a sandwich or salad taste just right But to some mayonnaise is also a success) I baking ingredient They use it to make a chocolate cake that is legendary, or other cookies cakes, pics and breads that arc both delightful to eat and fun to serve, bec ause of all the conversation they inspire Real mayonnaise is in fact, a convenient substitute for shortening and it makes baked foods especially moist and rich, and enhances flavors without a hint of the taste of mayonnaise. Over the years the makers of Hellmann's real mayonnaise have developed many baking with-mayonnaise recipes. Many of these began with ideas or recipes submitted by consumers. The company has now decided that such creativity should be rewarded. So they 're holding a contest a $100,000 Baking Contest.

A grand prize of an all-new E. kitchen plus $10,000 will be awarded for the very best, most creative and original recipe submitted. The winning recipe must also have visual appeal, good taste, easy preparation and readily available ingredients Other prizes include 15 ovenrangemicrowave cooking centers. 5 0 microwave ovens. 100 food processors, and 500 mixers a grand total of 666 prizes in all.

To enter, print or type an original recipe plus your name, address and zip code on a plain piece of paper, no larger than 8'. inches by 11 inches. You may submit more than one entry, but each must be different and submitted separately. All recipes must contain at least cup'Hellmann's real slices and cherries in sugar mixture In large howl with mixer at low speed beat together cake mix. eggs, reserved liquid, real mayonnaise and water until blended.

With mixer at medium speed beat 2 minutes Spoon over fruit to cover evenly Bake in 35irK oven 45 to 5n minutes or until cake tester insertc in center comes nut clean. Loosen edges; invert on serving platter and cool 5 minutes before removing baking pan. Serve warm. Makes 16 servings Bran Raisin Nut Cookies I'fi cups firmly packed brown sugar cup Hellmann's real mayonnaise 2 eggs 1 teaspoon vanilla 2 cups unsifted flour 1 teaspoons baking powder teaspoon ground cinnamon lw cups 40 bran flakes cup coarsely chopped nuts cup raisins In large bowl with mixer at medium speed beat sugar, real mayonnaise, eggs and vanilla until sugar is dissolved and batter is thick and smooth. Add flour, baking powder and cinnamon Beat at low speed until blended.

Stir in bran flakes, nuts and raisins. Drop by level tablespoonfuls 2 inches apart on greased cookie sheet Bake in 350'F oven 12 to 15 minutes or until edges are browned. Makes Z'r: dozen U'-j-inch) cookies. Double Chocolate Sweet Rolls 4 to 4 '4 cups unsifted flour, divided '4 cup sugar 2 packages oz. each) active dry yeast 1 cup milk '4 cup Hellmann's real mayonnaise Vi cup water MQN.

THRU 8 A.M. TO 6 FRI. 8 A.M. TO '4 cup unsweetened cocoa 1 egg 1 teaspoon vanilla 1 package (6 oz.) semisweet chocolate pieces cup chopped walnuts Milk In large bowl of mixer stir together 1 eups flour, sugar and yeast In small saucepan stir together milk, real mayonnaise and water. Stirring occasionally, heat until very warm over medium-high heat With mixer at medium speed beat mayonnaise mixture into flour mixture; beat 2 minutes.

In small bowl stir together 2 cups flour and cocoa Reduce speed to low. Add egg. vanilla and cup cocoa mixture; beat 2 minutes. With wooden spoon stir in remaining cocoa mixture and as much remaining flour as necessary to make an easily handled dough On floured surface knead to 10 minutes or until smooth and elastic adding flour if necessary Place in greased bowl; turn dough over so that top is greased Cover. Let rise in warm place, free from draft, until doubled in bulk Punch down.

Turn out onto lightly floured board. Cover; let rest 10 minutes For ease of handling divide into thirds. Roll each third, one at a time, into 9xl2-inch rectangle. Cut into 12 (3-inch) squares. Place 1 teaspoon walnuts and 1 teaspoon chocolate pieces in center of each square.

Bring adjacent corners together in center. Press seams together. Repeat. Press remaining seams together. Place on greased cookie sheets 2 inches apart.

Brush with milk. Cover lightly. Let rise in a warm place free of drafts 45 to 60 minutes. Bake in 400F oven 15 to 20 minutes or until roll sounds hollow when bottom is tapped. Cool slightly on wire rack.

Makes 3 dozen. SAT. P.M. 8 P.M. TUES.

WED. SPECIALS THIS PINEAPPLE Upside-Down Cake is made of real mayonnaise. Stuffed Baked Potato-Half Creole 6 baking potatoes 1 medium green pepper diced Vi cup vegetable oil (except coconut oil) 2 tablespoons instant minced onion 1 medium tomato diced Vi tablespoons nonfat milk 1 teaspoon paprika teaspoon crumbled whole rosemary leaves Paprika for garnish Wash potatoes. Dry Bake in a preheated over (450 degrees) 1 hour or until done. In the meantime, saute green peppers with 3 table-poons of fat until limp.

Add onion and tomato and cook for 1 minute longer. Cut potatoes in half lengthwise and scoop out centers, leaving shells intact. Add milk and seasoning to potato centers and mash well. Blend in sauteed vegetables. Fill shells with mixture and dot tops with remaining moister and richer by use NY 11591.

Pineapple Upside Down Cake 1 can (20 oz.) pineapple slices 'a cup corn oil margarine 1 cup firmly packed brown sugar Candied cherries or walnut halves 1 package (18'4 oz.) white cake mix 3 eggs Vz cup Hellmann's real mayonnaise 'a cup water Drain lineapple; reserve -j cup liquid. Melt margarine in 13x9x2-inch baking pan in 375' oven. Sprinkle brown sugar evenly in pan. Arrange pineapple 'Catch Confection Connection' To Celebrate Candy Month fat. Bake in an oven preheated to 400 degrees for 20 minutes Serve at once, garnishing with paprika.

Makes 6 servings of 100 calories each. From THE STRESS FOODBOOK by Morgoret C. Dean, M.S. D. Acropolis Books Ltd Washington, C.

20009, $6 95 COOKING CORNER mayonnaise and each entry must have one proof-of-purchase frnm a 32 oz. jar of Helimann'- real mayonnaise. To help in developing new recipe entries. Hellmann's home economists offer these hints: real mayonnaise can be substituted for the shortening in many recipes to produce a moist, rich baked food The num ber of eggs needed may be reduced, or the eggs can be eliminated altogether. The amount of liquid may have to be adjusted, but standard baking times and temperatures are usually appropriate.

The ceieDranon mrougnuui mc 1983 observance is "Catch recipes that follow include the required cup mayonnaise and are offered as inspiration for entering the contest. To enter send your recipe entry to: $100,000 Baking Contest. PO Box 2335. Westbury. NY 11591.

It must be received by April 30. 1983. Recipes will be judged by National Judging Institute. Inc. The judges' decisions are final.

To receive a list of major winners, send a stamped self-addressed envelope to Hellmann'sBest Foods Bakes it Better! Winners. P.O. Box 2376. Westbury. TUT the Confection Connec- PERSONAL SERVICE MEATS, GROCERIES PRODUCE 347-6016-2127 WASHBURN STREET Parking Food Stamps Accepted 342-8055 1 Add The Richness Take an ounce of imagination, a jigger of fine coffee liqueur and put some sparkle in your favorite recipes, old and new.

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after each. Add Piccala. Whip egg whites with salt until stiff peaks form. Fold chocolate mixture into egg whites. Fold in whipped cream.

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