Wednesday, May 09, 2007
Easy Recipes - Upside Down Pineapple Biscuits
Takes the traditional, deliciuos concept of a pineapple upside down cake...and makes them in individual little biscuits! Big thanks to Granny Pat for sending this one in.
Christina here is a neat recipe you might want for the group..easy and good.
PIneapple Up-SIde-Down _Biscuits_
These may be enjoyed for breakfast, with coffee, or for individualdesserts with dinner.
Makes: 10 biscuits
Prep Time: 10 min.
Cook time: 13 min.
Ready in: 23 min.
INGREDIENTS:1 (10-oz) can crushed pineapple
1/2 cup packed light brown sugar
1/4 cup (1/2 stick) butter, at room temp
10 maraschino cherries
1(12-oz) pkg refrigerated buttermilk biscuits (10 count)
DIRECTIONS: Low Down: Use a sugar substitute, such as SPLENDA, which now comes inbrown sugar as well as regular.
Preheat oven to 400 ° F. Grease 10 cup muffin tin. Strain pineapple,retain juice. Combine pineapple, sugar & butter; mix well. Divide mixamong muffin cups. Place a cherry in center of each cup, (make sure it hits bottom of cup). Place 1 biscuit in each cup, on top of pineapple mix. Spoon 1 tsp of reserved juice over each biscuit. Sprinkle a light'dusting' of cinnamon over each cup. Bake for 12 -15 min, or untilgolden. Cool for 2 min.; Invert pan onto a plate to release biscuits.
Serve warm. Prep Note: Be SURE to use pineapple in it's _own juice_ ....NOT the one packed in _syrup_. ('syrup' is just another word for 'liquid sugar' in this case)
Labels: biscuits, brunch, maraschino cherries, pineapple, recipes, Splenda
Posted by HappySlob ::
11:08 AM ::
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