pineapple and crunchy pecans.
She's all grown up now, but still has a passion for shopping at vintage stores, thrift shops, and garage sales. I was thumbing through another one of her great finds, which was a Better Homes and Garden Holiday Cook Book from 1959. I found an interesting recipe for Pineapple Turnover Biscuits, but I thought I’d tweak it a bit to bring it into this decade. Back then a package of refrigerated biscuits contained 10 biscuits. Today it only makes 8. I wonder how much those biscuits cost in 1959? Pearl said she remembers going to the corner bakery around that time and buying a loaf of bread for eighteen cents!
I added pecans to my recipe and as soon as it came out of the oven, I slathered it with melted butter that I spiked with pineapple juice. You definitely have to eat them right out of the oven. When they’re warm and gooey, you get the sweet pineapple and pecan topping with every bite.
Oh wait, if it's an upside down bun, do I call it the topping? Personally, I like to savor all the goodness by peeling off each flaky, buttery layer until I get half way through, then take a big bite into the sweet, crunchy top.
8 oz. can crushed pineapple
¼ cup chopped pecans
¼ cup brown sugar
4 T melted butter
½ tsp. cinnamon
1 pkg flaky refrigerator biscuits
Drain the pineapple. Reserve the liquid. Combine the pineapple, pecans, brown sugar, cinnamon and 2 tablespoons melted butter. Grease a muffin tin with cooking spray. You will only need 8 muffin sections of the tin. Divide the pineapple mixture among the 8 cups. Top each with a refrigerator biscuit. Bake in a preheated 375 degree oven for 15 minutes or until brown. In the meantime, melt the remaining 2 tablespoons butter with 1 tablespoon of the reserved pineapple juice. Remove from oven and immediately brush each biscuit with pineapple butter. Invert pan immediately on a cookie sheet. Remove the pan. Brush the top and sides with the remaining pineapple butter. Serve immediately.
Recipe by Gale