You might try to cook them in those large rectangular trays, but I doubt they'd turn out as well. The way I cook them is in a 12 inch cast iron skillet. I caramelize the sugar and pineapple to start, then put the batter on top and cook it directly in the pan. Then, you flip it out onto a plate and voila, heaven on a plate!!! Jocie already lent me her cast iron skillet, which is why I have 2. I wouldn't want to make 8 cakes myself, but if we can get other people to help, I'd be happy to convey all the instructions.
--Matt On Tue, Sep 27, 2011 at 5:20 PM, Stefan Creaser <stefan.crea...@arm.com>wrote: > Could these be cooked in the large rectangular metal trays I use for my > BBQ? Being rectangular may make them easy to cut, serve and transport.**** > > ** ** > > I think we’d want at least twice that amount, and would still need > something else to get the numbers for dessert up to close to 400. ATM we > have 200 cookies/bars from Jocie/Denise.**** > > ** ** > > Do you have an approximate cost per cake?**** > > ** ** > > Cheers,**** > > Stefan**** > > ** ** > > *From:* Matthew Zappitello [mailto:mrzap...@gmail.com] > *Sent:* Tuesday, September 27, 2011 5:11 PM > *To:* Stefan Creaser > *Cc:* tcrco...@texascavers.com > *Subject:* Re: [tcrcooks] Menu...**** > > ** ** > > This cake can be served at ambient temperature. Nothing needs to be served > with it. I could really use a way to transport them. If anyone has any > cake carriers, that would be perfect. I've got one, but I'll need 3 more to > carry all four cakes. The cakes are going to be circular with 12 inch > diameters. My guess is that you could serve 16 people per cake for a total > of 56 people with the 4 cakes, but you might be a better judge of serving > size and whatnot. > > The recipe calls for the following (per cake, so multiply by 4):**** > > - 1 1/4 stick of Earth Balance Buttery Sticks or Willow Run Margarine > sticks (these have not dairy at all)**** > - 284 grams Dark Brown Sugar**** > - 1 20 oz. can sliced pineapple in heavy syrup**** > - 9 maraschino cherries (even a small bottle will probably cover two > cakes)**** > - 26 grams pecans**** > - 169 grams All Purpose Flour**** > - 6 grams Baking Powder**** > - 3 grams Salt**** > - 4 large Eggs**** > - 248 grams Granulated Sugar**** > > If I really needed to, I could probably manage making 6 cakes, but I would > love some help. The cakes last well for 5 days at room temperature, so it's > relatively easy to make them in advance. But, I can only fit two cakes at a > time in my oven and they take at least an hour to cook, not including prep > time. Let me just say that this stuff is really freaking good, so having > extras will not be a problem. :) > > --Matt**** > > On Mon, Sep 26, 2011 at 2:55 PM, Stefan Creaser <stefan.crea...@arm.com> > wrote:**** > > Yes, please can you get me the recipe and how many each one would feed.*** > * > > **** > > Would you expect to serve this at (Texas) room temperature and would it be > served with something? Cream/ice-cream/custard, etc.**** > > **** > > Cheers,**** > > Stefan**** > > **** > > *From:* Matthew Zappitello [mailto:mrzap...@gmail.com] > *Sent:* Monday, September 26, 2011 2:53 PM > *To:* Stefan Creaser > *Cc:* galenfalg...@yahoo.com; tcrco...@texascavers.com > *Subject:* Re: [tcrcooks] Menu...**** > > **** > > Did you still want me to make the pineapple upsidedown cake? I can > probably make 2 or 4 if you want. What details do you need from me > concerning the recipe?**** > > **** > > --Matt**** > > On Mon, Sep 26, 2011 at 2:41 PM, Stefan Creaser <stefan.crea...@arm.com> > wrote:**** > > That sounds like a good deal, as long as the shipping costs aren’t that > high.**** > > **** > > Will that be 50lbs of ‘meat’, or how much would we expect after processing? > **** > > **** > > *From:* galenfalg...@yahoo.com [mailto:galenfalg...@yahoo.com] > *Sent:* Saturday, September 24, 2011 12:39 PM > *To:* galenfalg...@yahoo.com; Stefan Creaser; Heather Tucek; > tcrco...@texascavers.com > *Subject:* Re: [tcrcooks] Menu...**** > > **** > > The best deal I can get is through my dad we can get fifty lbs of wild > catfish he caught personally for $2lb plus whatever shipping costs. He is > gonna price the shipping next week and get back to me with a quote. Does > this sound good stefan and terry? > > Sent from my HTC on the Now Network from Sprint!**** > > ----- Reply message ----- > From: "galenfalg...@yahoo.com" <galenfalg...@yahoo.com> > Date: Fri, Sep 23, 2011 7:35 pm > Subject: [tcrcooks] Menu... > To: "Stefan Creaser" <stefan.crea...@arm.com>, "Heather Tucek" < > trog...@cavechat.org>, "tcrco...@texascavers.com" < > tcrco...@texascavers.com>**** > > Also shrimp is in season. What do u guys think about having boiled shrimp > Sent from my HTC on the Now Network from Sprint!**** > > ----- Reply message ----- > From: "Stefan Creaser" <stefan.crea...@arm.com> > Date: Wed, Sep 21, 2011 1:25 pm > Subject: [tcrcooks] Menu... > To: "Heather Tucek" <trog...@cavechat.org>, "tcrco...@texascavers.com" < > tcrco...@texascavers.com>**** > > :-)**** > > **** > > *From:* Heather Tucek [mailto:trog...@cavechat.org] > *Sent:* Wednesday, September 21, 2011 1:15 PM > *To:* tcrco...@texascavers.com > *Subject:* Re: [tcrcooks] Menu...**** > > **** > > I'll make some Seadog Salad and bring it tonight for ya'll to try out. > > -h**** > > On 18 September 2011 17:18, Denise P <pepabe...@hotmail.com> wrote:**** > > Dale will test them out tomorrow. I can cook them on Friday, the day > before the dinner, so they will be pretty fresh. > > I did have a problem with them being sticky, hard to get out of the pan (I > greased a glass pan), and not exactly holding their shape. We'll see what > Jocie comes up with. > > -Denise > > **** > > > Date: Sun, 18 Sep 2011 17:10:32 -0500 > > From: tr...@sprynet.com > > To: tcrco...@texascavers.com**** > > > > Subject: Re: [tcrcooks] Menu... > > > > How good are they second day? Since we will have no ovens at TCR they > > will need to wait around a bit..... > > > > Terry H. > > > > On 9/18/2011 4:26 PM, Denise P wrote: > > > > > > I made a batch, used margarine to make dairy free. Pretty yummy, quite > coconutty. > > > > > > One batch was 16 peices, 2 1/2" X 3 1/4." I guess maybe count on making > 300 peices for 200 people or 19 batches? > > > > > > Let me know what you think when you've had a chance to make them Jocie. > > > > > > Cheers, > > > Denise > > > > > > > > > > > >> Date: Sun, 11 Sep 2011 18:03:10 +0000 > > >> From: jociehoo...@austin.rr.com > > >> To: aim...@yahoo.com; pepabe...@hotmail.com > > >> CC: mrzap...@gmail.com; sandi.calh...@gmail.com; > tcrco...@texascavers.com; tr...@sprynet.com; stefan.crea...@arm.com > > >> Subject: RE: [tcrcooks] Menu... > > >> > > >> Denise, I would be happy to make half of them to even out the load! > I'm not thinking very creatively right now. Too much going on. Jocie > > >> ---- Denise P<pepabe...@hotmail.com> wrote: > > >>> > > >>> I am going to try this one. Similar ingredients but bars are easier > than cookies. > > >>> > > >>> > > >>> Coconut Bars > > >>> > > >>> > > >>> 1/2 cup butter > > >>> 2 cups brown sugar > > >>> 2 eggs > > >>> 2 teaspoons vanilla > > >>> 1 cup flour > > >>> 2 teaspoons baking powder > > >>> 1 1/2 cups coconut > > >>> > > >>> Directions: > > >>> > > >>> > > >>> Melt butter in pan, remove from heat and add brown sugar, stir until > dissolved cool slightly. > > >>> > > >>> add eggs and vanilla. > > >>> > > >>> Beat well. > > >>> > > >>> stir in flour and baking powder. > > >>> > > >>> Mix thourghly add coconut. > > >>> > > >>> pour into 9x13 pan sprayed w/Pam. > > >>> > > >>> bake at 350 30 minutes cut while warm. > > >>> > > >>> > > >>> Read more: > http://www.food.com/recipe/coconut-bars-11130#ixzz1XesitwQE > > >>> > > >>> > > >>> > > >>> CC: sandi.calh...@gmail.com; stefan.crea...@arm.com; > tcrco...@texascavers.com; mrzap...@gmail.com; jociehoo...@austin.rr.com; > tr...@sprynet.com > > >>> From: aim...@yahoo.com > > >>> Date: Sat, 10 Sep 2011 23:59:03 -0500 > > >>> To: pepabe...@hotmail.com > > >>> Subject: Re: [tcrcooks] Menu... > > >>> > > >>> > > >>> I liked them. 2 per person for 200 should be perfect. Perhaps you > could chill the dough in tubes then cut off buttons. Might make it easier to > work with. I donno. > > >>> > > >>> > > >>> > > >>> > > >>> On Sep 10, 2011, at 5:57 PM, Denise P<pepabe...@hotmail.com> wrote: > > >>> > > >>> > > >>> > > >>> > > >>> > > >>> I made the cookie recipe I sent previously, pretty good. Kind of a > pain because the dough was so sticky. Attached is a pic. The recipe made 39 > 1.5 to 2" cookies. I guess I'd plan for 2 cookies each for 200 people? Or is > that not enough? If it is, then that would be 14 batches. Not sure I want to > go there. Wonder what else I could do. > > >>> > > >>> I'll bring some to Grace's tonight for you to try. > > >>> > > >>> Sigh, > > >>> Denise > > >>> > > >>> > > >>> > > >>> > > >>> Date: Thu, 25 Aug 2011 11:38:50 -0500 > > >>> From: sandi.calh...@gmail.com > > >>> To: stefan.crea...@arm.com > > >>> CC: tcrco...@texascavers.com; mrzap...@gmail.com; > jociehoo...@austin.rr.com > > >>> Subject: Re: [tcrcooks] Menu... > > >>> > > >>> I'm gonna be in Utah for the next two weeks, so lemme just throw out > some ideas before I leave. > > >>> > > >>> Congri arroz: Cuban black beans and rice dish. Cheap, easy, and > vegetarian. Often served with fried bananas/plantains. > > >>> > > >>> Jamaican cornbread: Spiced version of cornbread with coconut in it. > Had it at the Jammin' House Cafe in Marble Falls. I can prob rip off the > recipe. > > >>> > > >>> My pepper plants are still going strong (the only thing that really > is right now), so maybe we can do something with serranos? > > >>> > > >>> > > >>> Sandi > > >>> > > >>> > > >>> > > >>> On Thu, Aug 25, 2011 at 11:22 AM, Stefan Creaser< > stefan.crea...@arm.com> wrote: > > >>> > > >>> > > >>> > > >>> > > >>> Well that’s not very well developed as yet, so I’d like y’alls input. > Here are some notes to go along with… > > >>> > > >>> As you know the theme is pirate/Caribbean. > > >>> > > >>> Meat: > > >>> We should (hopefully) have hogs from Fran at Bracken Cave. > > >>> Don Arburn is donating a cow. > > >>> (I was thinking that we could make pork and beef sausages with some > of it, mebbe the w/e before?). > > >>> Chicken is widely available in the Caribbean. > > >>> > > >>> We would like to avoid jerk-like dishes so we can do a Rastafarian > theme another year :-) > > >>> > > >>> Sides: > > >>> I have a large rice cooker; this will cook rice, quinoa or, I assume, > anything similar. > > >>> > > >>> Think fruity – pineapple, banana (and plantain), stuff like that. > > >>> > > >>> Dessert: > > >>> Matt has suggested pineapple upside down cake. > > >>> > > >>> Fruit salad? > > >>> > > >>> What we have to cook with, etc.: > > >>> Large fridge, several woks, lots of large pots, BBQ pit, grill. > > >>> > > >>> Get yer thinking caps on! > > >>> > > >>> Cheers, > > >>> Stefan and Terry. > > >>> > > >>> > > >>> -- IMPORTANT NOTICE: The contents of this email and any attachments > are confidential and may also be privileged. If you are not the intended > recipient, please notify the sender immediately and do not disclose the > contents to any other person, use it for any purpose, or store or copy the > information in any medium. Thank you. > > >>> > > >>> > > >>> > > >>> <Cookies.JPG> > > >>> > > >>> --------------------------------------------------------------------- > > >>> To subscribe, e-mail: tcrcooks-subscr...@texascavers.com > > >>> To unsubscribe, e-mail: tcrcooks-unsubscr...@texascavers.com > > >>> For additional commands, e-mail: tcrcooks-h...@texascavers.com > > >> > > >> > > >> --------------------------------------------------------------------- > > >> To subscribe, e-mail: tcrcooks-subscr...@texascavers.com > > >> To unsubscribe, e-mail: tcrcooks-unsubscr...@texascavers.com > > >> For additional commands, e-mail: tcrcooks-h...@texascavers.com > > >> > > > > > > > --------------------------------------------------------------------- > > To subscribe, e-mail: tcrcooks-subscr...@texascavers.com > > To unsubscribe, e-mail: tcrcooks-unsubscr...@texascavers.com > > For additional commands, e-mail: tcrcooks-h...@texascavers.com > > **** > > > > > -- > Go find out! > -Heather Tuček > UT Grotto > NSS 59660 > (512) 773-1348 > trog...@cavechat.org**** > > > -- IMPORTANT NOTICE: The contents of this email and any attachments are > confidential and may also be privileged. If you are not the intended > recipient, please notify the sender immediately and do not disclose the > contents to any other person, use it for any purpose, or store or copy the > information in any medium. Thank you.**** > > > -- IMPORTANT NOTICE: The contents of this email and any attachments are > confidential and may also be privileged. If you are not the intended > recipient, please notify the sender immediately and do not disclose the > contents to any other person, use it for any purpose, or store or copy the > information in any medium. Thank you.**** > > **** > > > -- IMPORTANT NOTICE: The contents of this email and any attachments are > confidential and may also be privileged. If you are not the intended > recipient, please notify the sender immediately and do not disclose the > contents to any other person, use it for any purpose, or store or copy the > information in any medium. Thank you.**** > > ** ** > > -- IMPORTANT NOTICE: The contents of this email and any attachments are > confidential and may also be privileged. If you are not the intended > recipient, please notify the sender immediately and do not disclose the > contents to any other person, use it for any purpose, or store or copy the > information in any medium. Thank you. >
