Kopy Kat Recipes - F

Fox & Hounds Rouladen

4 pieces of round steak, cut for rouladen (about 10 ounces each)
4 tablespoons yellow mustard
4 slices cooked bacon (non-smoked works best)
4 pickle spears
4 slices onion (cut about 3/8 inch thick)
4 long slices green bell pepper
2 quarts water
1/4 cup beef base
1 tablespoon granulated garlic (about)
1 tablespoon onion powder (about)
1 1/2 teaspoon black pepper (about)
Roux (1/4 cup melted butter cooked with 1/4 cup flour for 2 minutes)

Spread each piece of meat with 1 tablespoon mustard, then top with a slice of bacon, a pickle spear and a slice of onion and green pepper. Roll up tightly and secure with 2 toothpicks.

Preheat oven to 450 degrees. Set rouladens, seam side down, in small roasting pan or oven-proof dish that is at least 4 inches high. Roast, uncovered, in preheated oven, 15 minutes or until brown. Remove from oven, but maintain oven temperature.

Combine remaining ingredients and pour over meat in pan. Liquid should cover meat. If it does not, add additional water. Cover and roast in preheated oven 1 to 1 1/2 hours, depending on thickness of meat, until tender when poked with fork.

When done, remove rouladen from pan and strain liquid into saucepan. Adjust seasonings, then thicken with roux as needed to make gravy. Serve over bed of pasta. Makes 4 servings.

Fortune Chinese Restaurant Chicken

6 skinless and boneless chicken breast halves, each cut into chunks about 1 by 2 inches
Salt and pepper to taste
1 cup flour
1/4 cup cornstarch
1/2 tablespoon baking powder
1 1/4 cups water
1 teaspoon corn oil
Sweet and sour sauce
Vegetable oil heated to 350 degrees for deep-frying
Steamed white rice

Season chicken with salt and pepper to taste. Set aside. To make coating: Mix flour, cornstarch, baking powder and water. Add oil and mix again. Let sit 25 minutes before using. While batter rests, prepare sweet and sour sauce.

In deep skillet or deep-fryer, heat oil to 350 degrees. Dip pieces of chicken into coating, letting excess drip off. Carefully drop pieces of chicken, one at a time, into hot oil and cook in batches, turning, until golden brown and cooked through, about 5 to 7 minutes. Serve chicken with rice and sweet and sour sauce on the side. Makes 6 servings.

Fortune Sweet Sour Sauce

2 teaspoons corn oil
1 teaspoon chopped fresh ginger
2 tablespoons finely chopped onion
6 cups water
2 ribs celery, chopped
Juice of 1/2 a lemon
Juice of 1 orange
3 cups sugar
3/4 cup ketchup
3/4 cup white vinegar

Heat oil in medium-sized saucepan over high heat. When oil is hot, add ginger and onion and cook 20 seconds. Reduce heat. Add water. Add celery, lemon juice and orange juice. Reduce heat and simmer uncovered 20 minutes, stirring occasionally.

Remove all solids. Add sugar, ketchup and vinegar and mix well. Bring to boil, then remove from heat. Makes 8 servings.

Fountain Blue Cajun Chicken Breast

2 chicken breasts (6 ounces each)
4 tablespoons (1/2 stick) butter
4 tablespoons white wine
2 tablespoons brandy
2 tablespoons orange-flavored liqueur
10 sliced canned mandarin oranges
4 tablespoons mandarin orange juice from can
1 teaspoon herb pepper seasoning (Cajun seasoning)
2 tablespoons honey
2 tablespoons cornstarch mixed with 4 teaspoons cold water
Salt and pepper to taste
8 ounces cooked rice pilaf

Saute chicken breasts in butter in skillet until almost cooked through. Drain off butter and add wine, brandy, orange-flavored liqueur, orange slices, juice, Cajun seasoning and honey.

Simmer to blend ingredients. Add a little of cornstarch/water mixture to thicken. Add seasonings to taste. Serve chicken breasts and sauce over rice pilaf. Makes 2 servings

Fountain Blue Reuben Soup

2 tablespoons butter
1 medium onion, chopped
4 cups chicken stock
1 cup chopped sauerkraut, drained
1 bay leaf
2 tablespoons cornstarch
1/4 cup water
2 cups whipping cream
1 pound cooked corned beef, diced
1 cup shredded Swiss cheese
Salt to taste
White pepper to taste
Chopped fresh parsley to garnish
Rye croutons to garnish

Melt butter in medium sauce pot. Add onion and cook until soft. Add stock, sauerkraut and bay leaf. Cover and simmer 15 minutes.

In small bowl, mix cornstarch with water. Stir into soup with cream, corned beef and cheese. Simmer gently 10 to 15 minutes, stirring regularly. Remove bay leaf; add salt and pepper. Garnish with parsley and croutons. Makes 6 servings.

Fountain Blue Kluski Kapasta

1 package (12 ounces) frozen kluski noodles
1 can (103/4 ounces) cream of mushroom soup
1 1/2 cups milk
1/2 cup (1 stick) butter
1/4 cup chopped cooked bacon
1/4 cup chopped onion
1 teaspoon caraway seed
1/8 teaspoon white pepper
1 can (16 ounces) sauerkraut (undrained)
Salt to taste

Cook noodles according to package directions. Set aside. In saucepan, combine soup, milk and butter. Heat, stirring regularly, until smooth. Add all remaining ingredients except noodles and mix to combine. Mix in noodles.

Spoon mixture into ungreased 2-quart casserole dish. Bake, uncovered, in a 325 degree oven 30 minutes or until heated though. Makes 6 servings.

Famous Daves Bread Pudding

Unsalted butter, softened
1 (1 1/2 pound) loaf cinnamon egg bread
2/3 cup golden raisins
1 1/2 cups sugar
4 cups milk
2 cups heavy whipping cream
1/4 cup vanilla extract
8 eggs, beaten
1 tsp. cinnamon

Preheat the oven to 325 degrees. Coat the bottom and sides of a 2-inch deep 9"x13" baking dish heavily with butter. Tear the bread into 1-inch pieces. Mix with the raisons in a bowl.

Spread the bread mixture evenly in the prepared dish, turning crust side down as this tends to burn easily. Whisk the sugar, milk, whipping cream, vanilla, eggs and cinnamon in a bowl until blended. Pour gently over the bread mixture, making sure every piece is wet.

Place the baking dish inside a larger, 4-inch deep roaster pan. Add water to the roaster pan to reach halfway up the side of the baking dish. Bake for 1 hour. Remove baking dish from water bath immediately.

Let stand for 20 minutes. Serve while still warm. Spoon into dessert bowls. Drizzle each serving with warm Ol' Southern Plantation Praline Sauce. Top with whipped cream and add a scoop of vanilla if desired. Makes 8 servings

Famous Dave`s Pecan Pie

1/3 cup melted butter
2/3 cup sugar
1 cup dark corn syrup
3 eggs
1 teaspoon vanilla
1/2 teaspoon Kosher salt
1/2 cup chopped pecans
1 cup whole pecans
1 (9") deep dish pie shell
Directions:

Blend melted butter, sugar, dark corn syrup, eggs, vanilla and kosher salt. Blend well and add chopped pecans and whole pecans. Pour mixture in frozen pie shell. Put on cooking sheet.

Pre-heat oven 350-degrees. Cook 20-25 minutes, rotate and bake another 20-25 minutes. Cool down and let pie set up.

Famous Dave's Twice-Smoked Orgasmic Ham

1 smoked, bone-in ham, 12-15 lbs.
Whole cloves
Pineapple slices
Maraschino cherries

Glaze
1 cup frozen tangerine juice concentrate
1 cup all fruit apricot preserves (Dave likes to use Polaner)
1/2 cup French Pommery mustard
1/2 cup Dijon mustard
1 cup packed light brown sugar
1 teaspoon ground cloves
1/2 teaspoon coarsely ground black pepper
1/2 teaspoon cayenne

Use the indirect method of slow-cooking, so get your grill ready for this recipe and follow the link for cooking directions.

Score the ham in a cross diamond pattern. Stud the ham with whole cloves at each cross intersection.

Smoke at 225 degrees for 3 hours. Remove ham and place on a sheet pan. Secure the pineapple slices and cherries to the ham with toothpicks.

To make the glaze, combine glaze ingredients and mix well. Generously slather ham with glaze and bake in a 350 degree oven for 1 1/2 hours. Brush with the ham glaze every 20 minutes or so. Remove from oven and let rest for 30 minutes before serving. Serves 10-12

Famous Dave's Corn Bread

1 cup yellow cornmeal
1 cup stone ground cornmeal
1 (9 ounce) package yellow cake mix
2 teaspoons baking powder
1 teaspoon salt
1/8 teaspoon cayenne
1/2 cup milk
1/2 cup buttermilk
1/4 cup vegetable oil
2 eggs, beaten
2 tablespoons light brown sugar
2 tablespoons honey
1 tablespoon mayonnaise

Combine cornmeals, cake mix, baking powder, salt and cayenne in a bowl; set aside. Combine milk, buttermilk, oil, eggs, brown sugar and honey in a bowl and mix well. Add to the cornmeal mixture and mix gently - there should be no lumps, but do not overmix.

Fold in the mayonnaise. Let rest, covered, in the refrigerator for 30 minutes or up to overnight. Preheat oven to 400 degrees. Spoon the cold batter into a greased muffin tin or a cast iron skillet. Bake for 25 to 30 minutes or until a cake tester comes out clean and the top is golden brown.

Famous Dave's Jalapeño Honey Glaze

1/2 cup butter
1 large jalapeño pepper, seeded, finely diced
3 tablespoons red bell pepper, finely diced
1/4 cup honey
1/8 teaspoon cayenne

In the meantime, make the glaze by heating butter in a saucepan until melted. Stir in jalapeño and bell pepper. Bring to a simmer. Stir in honey and cayenne. Bring to a simmer, stirring occasionally. Remove from heat. Drizzle over Famous Dave's Corn Bread.

Note: You can make the glaze ahead of time and store it, covered, in the refrigerator. Re-heat before serving.

Famous Dave's Creamy Sweet Sour Coleslaw

10 cups chopped shredded red and green cabbage.
1/4 cup grated carrot
2 cups miracle whip
1/2 cup sugar
2 tbls prepared horseradish
1 tbls dry mustard
1 tbls white pepper
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 celery seeds

Toss the cabbage and carrot in a bowl. Mix salad dressing, sugar, horseradish, dry mustard, white pepper, salt, garlic power and celery seeds in a bowl. Add to the cabbage mixture and mix well. Chill, covered, until serving time.

Famous Dave's BBQ Chicken and Shrimp Jambalaya

1 whole chicken fryer, cut in 8 pieces
2 tablespoons famous daves chicken wing seasoning
2 tablespoons vegetable oil
1 lb. smoked sausage sliced
1 med. (2 cups) onion, diced
1 cup (1 ea.) green pepper,diced
1 cup (2 stalks) celery, diced
1 lb. shrimp, shell on
2 cups rice, long grain
3 cups chicken broth, homemade, or canned
1 cup Famous Daves BBQ Sauce, Rich and Sassy, Devils Spit or Chipotle work best.

In a large pan, add 1 tablespoon of the oil over medium heat. Dry the chicken pieces and coat in Famous Daves Chicken Wing Seasoning. Put in pan when hot and cook on both sides until brown. Remove chicken.

Add Smoked Sausage, and cook until a little crispy. Add onion, celery and green pepper and sauté until translucent, about 3 minutes. Add the rest of the oil, and add rice and sauté until all the rice is coated.

Add the Chicken Broth and the Famous Daves BBQ Sauce and Chicken. Bring to a boil, then down to a simmer. Cover and cook for 15 minutes, on low. Add Shrimp, and cook for about 3 more minutes until shrimp are just done. Let sit for about 5 minutes of the heat. Turn out on a big platter and serve.

Famous Dave's Country Roasted Chicken

Seasoning
1/2 cup kosher salt
1/2 cup paprika
1/2 cup lemon pepper
1/2 cup Mrs. Dash seasoning mix

Roast Chicken
1 (6 lb) roasting chickens
2 (16 ounce) bottles Italian dressing
1 (8 ounce) bottle lemon juice
1/3 cup roast chicken seasoning (above)

Mix ingredients for chicken seasoning. Store in a covered container. Place the chicken in a 2 gallon sealable plastic bag. Pour a mixture of the Italian dressing and lemon juice over chicken, turning to coat. Marinate in refrigerator for 3 hours, turning every 30 minutes. Remove chicken from bag and drain.

Season generously with 1/3 cup Roast Chicken Seasoning. Preheat the oven to 375. Arrange chicken on a rack in a baking pan. Tent loosely with foil. Bake 1 1/2 to 2 hours or until a meat thermometer registers 170 to 180, removing the tent 20 minutes before the end of baking process. Let stand for 10 minutes before carving. Makes 6 servings

Famous Dave's Chipotle BBQ Chicken Grilled Flatbread

1 - 8 ounce chicken breast, boneless, skinless
1 teaspoon Famous Dave?s Rub for Chicken Wings
1 medium size red onion, sliced thin
1 slice, smoked bacon, cut across in strips.
4 ounces Famous Daves Smoky Chipotle BBQ Sauce
6 ounces Colby Jack, or Monterrey Jack cheese, grated
1 tablespoon olive oil
2 each 12" flour tortillas
1/2 cup chopped cilantro
Heat a few coals on a grill until glowing. Season great.
In the meantime, rub chicken breast with Famous Daves Chicken Wing Rub.

When coals are hot cook chicken until just done, about 3 minutes per side, remove and rest wrapped in foil 10 minutes.

Heat a medium pan over medium heat. Add bacon pieces and cook until fat just starts to render, add onions and cook on low heat about 10 minutes until onions are soft and cooked and just starting to caramelize. Slice the chicken breast and toss in a bowl with the Famous Dave?s Smoky Chipotle BBQ Sauce.

Brush the bottom of flour tortillas with a little olive oil, top each with half the chicken mixture, onion/bacon mixture and top with grated cheese. Put on hot grill with lid on for about 3 minutes, until bottom of tortilla is crispy and slightly charred. Remove carefully with a spatula. Makes 2 - 12" flatbreads

Famous Dave's Chopped Cobb Salad

2 - 6-ounce boneless skinless chicken breasts
2 Tablespoons Famous Daves Country Roast Chicken Rub
2 each slices thick sliced smoked bacon, cooked crispy and rough chopped.
2 each (1#) Alaskan king crab Legs (cooked, cooled and meat removed and chopped)
2 each hard-boiled eggs, cut in half, whites chopped, yolks saved for garnish.
3 each plum tomatoes, medium dice
2 each avocados, medium dice
1/2 cup scallions, chopped, down to white part.
1/2 head lettuce, washed and chopped into bite size pieces
1/2 head romaine lettuce, washed and ripped into bite sized pieces
4 ounces blue cheese (Maytag), crumbled
1 cup Rich and Sassy Creamy Ranch Dressing

Rub chicken breasts in Famous Daves Country Roast Chicken Rub. Prepare grill, or sautés pan and cook until done, about 3 minutes each side. Cool, cut in bite sized pieces.

On a large platter, spread mixed lettuces together on platter. In small circles starting in the middle, put a mound of crabmeat, surround with bacon, then chicken, then egg whites, avocado, tomato, green onion. Sprinkle top with crumbled blue cheese and grate egg yolk over the top with small cheese grater. Serves 4

Famous Dave's Rich and Sassy Ranch Dressing

2 tablespoon sour cream
1/2 cup Hellmanns Mayonnaise
1/2 cup buttermilk
1/2 cup Famous Daves Rich and Sassy BBQ Sauce
1 garlic clove, minced to a paste
1/2 tablespoon parsley, chopped
1/2 tablespoon chives, chopped
1/2 Tablespoon shallots, minced
1/2 teaspoon celery seed

Combine all ingredients well. Refrigerate

Famous Dave's Cajun Dynamite Dust

1/2 cup paprika
6 tablespoons kosher salt
1/4 cup coarse ground black pepper
3 tablespoons dried basil
3 tablespoons file powder
3 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons dried oregano
2 tablespoons cayenne
2 tablespoons ground white pepper
2 tablespoons dried thyme

Mix all ingredients in a bowl. Store in airtight container. Use as rub for blackened dishes.

Famous Dave's Route 66 Truck Stop Chili

3 pounds coarse ground beef
2 teaspoons Famous Dave's Steak seasoning
1/4 cup plus 1 tablespoon chili powder
1 teaspoon coarsely ground black pepper
4 teaspoons ground cumin
2 teaspoons Maggi seasoning
1 tablespoon basil
1 teaspoon garlic powder
1 cup celery, chopped
1 cup onion, chopped
1 cup green bell pepper, chopped
1 large jalapeno, finely chopped
2 (16 ounce) cans hot chili beans
1 (22 ounce) can tomato juice
1 (15 ounce) can diced tomatoes
1 (15 ounce) can tomato puree
1 (10 ounce) can beef broth
3 tablespoons Famous Dave's BBQ sauce
2 tablespoons Kahlua
2 tablespoons Worcestershire sauce

Combine ground beef, steak seasoning, chili powder, black pepper, cumin, Maggi, basil, and garlic powder in a pot and mix well. Cook until the ground beef begins to turn a crusty brown, stirring frequently. Add celery, onion, green pepper, and jalapeno. Cook until the vegetables are tender, stirring frequently.

Add undrained chili beans, tomato juice, undrained tomatoes, tomato puree broth, BBQ sauce, Kahlua, and Worcestershire sauce and mix well. Simmer until the desired consistency is reached, stirring occasionally. Ladle into chili bowls. Serve with shredded Cheddar cheese, minced onion, and plenty of crackers. Serves 6 to 8

Famous Dave's Legendary Pit Barbecue Ribs

Ribs
2 (4-5 pound) racks spareribs
1/2 cup Italian salad dressing
1/2 teaspoon coarse ground pepper
1/2 cup packed brown sugar
1 cup minced dried onion
1 cup Rib Rub
1 (20 ounce) bottle Famous Dave's BBQ sauce

Night before smoking, trim ribs of fat. Place in large plastic bag and pour in Italian dressing to coat. Remove and wipe dressing off. Sprinkle each rib with pepper and then 1/4 cup of brown sugar and 1/2 cup onion flakes. Wrap each rib in plastic and refrigerate overnight.

The next morning remove from wrap and wipe off ribs. Coat front and back with rib rub and rub into meat. Using a chimney charcoal starter get 15 briquettes red hot. Place coals on end of grill and 1 pound of green hickory around coals. Use water-soaked hickory chunks if you can't get fresh cut hickory. Keep internal temp of grill at 200 to 255 degrees. Add more charcoal and hickory chunks every hour as needed. Place ribs bone side down but not directly over hot coals.

After 3 hours, remove ribs from grill and wrap in aluminum foil. Hold in covered grill at 180 to 200 degrees for 1 1/2 to 2 hours or until fork tender. Build hot bed of coals over entire bottom of grill. Place ribs on grill to add char flavor. When meat becomes bubbly it is done. Slather with BBQ sauce. Let heat caramelize sauce (secret to tender smoky ribs). Servings 5- 6

Famous Dave's Rib Rub

2 cups packed light brown sugar
1 cup kosher salt
3/4 cup sugar
1/2 cup garlic seasoning
1/4 cup chili powder
1/4 cup lemon pepper
1/4 teaspoon onion salt
1/4 cup celery salt
2 tablespoons coarse ground black pepper
2 tablespoons whole celery seeds
1 teaspoon crushed cloves
1 tablespoon cayenne pepper
1/2 cup Mrs. Dash original blend
1/4 cup salt

Mix all rub ingredients. Store in airtight container. Makes 6 cups.

Famous Dave's Kahlua Fudge Brownies

1 1/2 cups flour
1/2 cup baking cocoa
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup semisweet chocolate chips
2/3 cup unsalted butter, softened
1 tablespoon vanilla extract
2 cups granulated sugar
1/3 cup peanut oil
1/4 cup espresso powder
4 eggs
1 cup chopped pecans
1/4 cup Kahlúa

Mix flour, baking powder, baking soda, and salt in a bowl. Heat the chocolate chips and butter in a saucepan over low heat until blended, stirring frequently. Remove from heat and stir in vanilla extract.

Combine sugar, peanut oil, espresso, and eggs in a bowl, beating for 5 minutes and occasionally scraping sides of bowl. Add chocolate mixture and beat until just blended, then add flour mixture and beat again.

Stir in pecans. Preheat oven to 375 degrees. Spoon batter into a greased 9 x 13-inch baking pan. Bake for 25-30 minutes or until edges pull from the side of the pan. Cool until lukewarm on a wire rack. Pour Kahlúa into a spray bottle and spray onto warm brownies. Let stand until completely cool.

To serve, cut into 3 x 4-inch brownies and microwave until just warm. Split each bar horizontally into halves and sandwich with a scoop of ice cream. Top with whipped cream and/or fresh strawberries or raspberries. Serves 10-12.

Famous Daves Jumpin Juken Jiven Brisket

Secret Moppin' Sauce
3 (20 ounce) bottles Famous Dave's BBQ sauce
2 quarts water
1 cup beef stock base
1/4 cup Kahlúa
2 tablespoons yellow mustard
2 tablespoons blackstrap molasses
1 tablespoon liquid smoke
1 teaspoon toasted sesame seed oil
1 teaspoon coarse ground black pepper
1/2 teaspoon crushed red pepper flakes
2 sticks (1 cup) butter

Beef
Whole brisket
1 tablespoon fresh minced garlic
1/2 cup Rib Rub

Sauce: Combine all ingredients in stockpot and mix well. Simmer for 20 minutes, stirring occasionally. Makes 1 gallon.

Beef: Ask butcher to remove most of the fat from a whole brisket, leaving only 1/4 inch to help preserve the juiciness during the cooking process. Have butcher separate brisket into two muscles, the flat and the point. Hand rub each brisket with garlic and Rib Rub. Start the smoking process! Smoke briskets for a minimum of 8 hours, keeping the temperature from 180 to 200 degrees.

After 4 hours, start mopping with sauce every hour. After 8 hours, briskets should be almost black. This blend of smoke, rib rub and sauce forms a crunchy exterior called 'bark.' To ensure brisket turns out tasty and tender, wrap each brisket in a double layer of aluminum foil and pour 2 cups of Moppin' Sauce over brisket. Seal foil tightly and return to grill at 200 degrees for 3 hours.

Remove briskets from aluminum foil and cool down. Once cool, wrap in plastic wrap and refrigerate overnight. Next day, re-smoke over indirect heat at 225 to 235 degrees for 2 to 3 hours or until internal temperature reaches 160 degrees.

Famous Daves Secret Moppin' Sauce

3 (20 ounce) bottles Famous Dave's BBQ sauce
2 quarts water
1 cup beef stock base
1/4 cup Kahlúa
2 tablespoons yellow mustard
2 tablespoons blackstrap molasses
1 tablespoon liquid smoke
1 teaspoon toasted sesame seed oil
1 teaspoon coarse ground black pepper
1/2 teaspoon crushed red pepper flakes
2 sticks (1 cup) butter

Combine all ingredients in stockpot and mix well. Simmer for 20 minutes, stirring occasionally. Makes 1 gallon.

Famous Dave's Blackened Catfish & Shrimp

1 cup Cajun Dynamite Dust
4 catfish fillets
12 shrimp (26-30 count), peeled
2 tablespoons butter

Place the Cajun Dynamite Dust seasoning on a flat plate. Coat each catfish fillet and shrimp with seasoning. Using your hands, rub the seasoning into the fish and shrimp.

Heat a cast iron skillet over high heat until very hot, add butter and heat until sizzling. Add catfish and shrimp and pan fry until blackened on both sides, turning once. OR (and Dave recommends this second method unless you have a high-draft commercial type exhaust hood on your stove)

Pan fry catfish and shrimp as directed over hot coals on a grill outside. Serve on a bed of Red Beans and Rice.
Serves 4

Famous Dave's Cajun Dynamite Dust

1/2 cup paprika
6 tablespoons kosher salt
1/4 cup coarse ground black pepper
3 tablespoons dried basil
3 tablespoons file powder
3 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons dried oregano
2 tablespoons cayenne
2 tablespoons ground white pepper
2 tablespoons dried thyme

Mix all ingredients in a bowl. Store in airtight container. Use as rub for blackened dishes.

Famous Dave's Pineapple Upside-Down Cake

2/3 cup packed light brown sugar
1/3 + 1/4 cup butter, softened, divided
2 teaspoon vanilla extract, divided
1/2 teaspoon cinnamon
9 canned pineapple slices
9 maraschino cherry halves
2 egg yolks
2 egg whites, stiffly beaten
1/2 cup sugar
1 1/2 cup flour
2 teaspoons baking powder
3/4 teaspoon salt
1/4 cup shortening
1/4 cup pineapple juice
1/4 cup half and half
1/4 cup buttermilk

Preheat oven to 350 degrees. Mix brown sugar and 1/3 cup butter in a bowl. Stir in 1 teaspoon vanilla and cinnamon. Spread evenly over the bottom of an ungreased 9" cast iron skillet or a 9" x 9" baking pan. Heat until the brown sugar melts.

Arrange pineapple slices over the brown sugar mixture. Place a cherry half in the middle of each slice. Beat egg yolks in a mixer bowl until thickened. Gradually add 1/2 cup sugar, beating constantly until blended.

Mix flour, baking powder and salt together in a large mixing bowl. Add shortening, 1/4 cup butter, pineapple juice, half and half, buttermilk and 1 teaspoon vanilla. Beat until blended, scraping the bowl occasionally. Mix in egg yolk mixture. Fold in stiffly beaten egg whites.

Spoon the batter into the prepared skillet. Bake for 35 - 40 minutes or until a cake tester comes out clean. Invert the skillet onto a serving platter, allowing the skillet to rest on the cake for several minutes before removing.

Famous Daves Southern Plantation Praline Sauce

2 cups unsalted butter, cubed
1 1/2 cup pecans, chopped
3 pounds light brown sugar
1 1/2 cup heavy cream
1/2 teaspoon cinnamon
2 1/2 cups sour cream
1 1/2 teaspoon vanilla extract

Note: It is very important to follow these directions very carefully. It is also absolutely essential to use a candy thermometer. Heat one cup of the butter in a large saucepan until melted.

Add the pecans and mix well. Bring to a boil and cook until the pecans begin to change color. Be careful - this mixture will foam over so use a large saucepan.

Add the remaining one cup butter and mix well. This will cool the pecan mixture and stop the cooking process. Remove from heat. Combine brown sugar, whipping cream and cinnamon in a saucepan and mix well.

Cook over low heat until blended, stirring constantly; increase heat. Cook to 230 degrees on a candy thermometer. Stir in the pecan mixture, Add sour cream and vanilla and mix well. Remove from heat.