Apple Upside Down Cake

applesI love Fall, when apples are abundant! We always buy way too many, but upside down cake (who doesn’t love upside down cakes?) is a wonderful way to use them up. This recipe,  which  came in the mail from a clever local realtor, is dead easy and not overly sweet. I had Gala apples so I used those, but you could use almost any apple.

Caramel Base
1 cup sugar
1/3 cup water
1 tsp Cinnamon

4 large apples, peeled and sliced
6 tbsp butter
1/8 tsp salt

Cake
6 Tbsp butter, softened
3/4 cup sugar
1 tsp vanilla
3 eggs
1 cup flour
1 tsp baking powder
1/4 tsp salt
½ cup milk.

In a skillet, heat caramel base ingredients together for 3-5 minutes over medium heat, until slightly thickened.  Pour into a quiche pan. Rinse and wipe out skillet and add butter, apples and 1/8 tsp salt. Cook about 10 minutes, stirring occasionally until softened and spread evenly over the caramel in the quiche pan.

Cream butter and sugar and add vanilla and eggs. Blend dry ingredients and add by a third at a time, alternating with milk beating well after each addition.  Pour batter over the apples and bake for 35 minutes at 350.

Let cool for 10-15 minutes and flip onto a large platter.  Enjoy warm as is, or with a scoop of ice cream. Delish!

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Maya’s Delicious Jello Dessert

A proud Midwestern gal, I know the value of having a few good jello desserts in my repertoire and this is one of the best. I think Maya and I probably made this together the first time.

1 1/2 cups crushed graham crackers
1/2 cup sugar, divided
6 Tbsp melted butter
12 oz. cream cheese
2 Tbsp milk
3 cups sweetened whipped cream or cool whip, divided
2 cups boiling water
1 large or two small packages jello (any flavor that works with the fruit)
1 1/2 cups cold water
2 cups fruit, cut into bite-sized pieces (Berries, peaches and pears work well or a combination of fruits. Strawberries are pretty traditional.)

Mix graham crackers, 1/4 cup sugar and butter and pat into a 9 x 13 pan. Bake at 375 for 7 minutes. Remove and let cool.

Beat cream cheese, 1/4 cup sugar and milk until smooth. Fold in whipped cream. Gently spread onto cooled crust.

Mix jello and boiling water, and stir well until the jello is completely dissolved. Add the 1 1/2 cups cold water and fruit and stir gently so you don’t break the fruit up too badly. Pour jello mixture onto cheese layer.

Cover the dish and refrigerate it for 2 hours. Just before serving spread 2 cups of whipped cream on top. If you have extra fruit, use it to garnish the top.

Peach Crisp

Yum!  That’s all I have to say.

4-5 peaches, sliced or two can peach slices, drained
1 1/3 cup brown sugar
1 cup flour
1 cup oatmeal (I use the quick-cooking kind.)
3/4 tsp cinnamon
1/2 tsp nutmeg
1/2 cup butter

Place peaches in a 9×9 baking dish. Mix everything else and drop onto peaches. Bake at 375 for 45 minutes. Serve warm with vanilla ice cream, or whipped heavy cream sweetened with a bit of brown sugar.

Pear-Blueberry Variation:

3-4 very ripe unpeeled pears, cored and cut into 1/2″ pieces
1 1/2 cups frozen blueberries

Substitute pears and blueberries for the peaches. If pears are very ripe, reduce brown sugar to 1 cup.

Pineapple Pudding Cake

If you’re crushing for a sweet treat, this cake is for you. It is a very semi-homemade type dessert (ie uses lots of packaged things) but is so good…

1 yellow cake mix, made according to directions and baked in a deep 9 x 13 pan
2 small packages instant vanilla pudding mix
3 cups whole milk
1 can crushed pineapple
3/4 cup sugar
Sweetened, whipped cream or Cool Whip

Bake cake, and remove from oven.

While it’s baking, heat pineapple and sugar in a saucepan until sugar dissolves and mixture becomes syrupy. Pour over hot cake.

Make pudding with mixes and milk. Pour over pineapple, and smooth. Refrigerate for two hours. Before serving, top with whipped cream or Cool Whip. Ridiculously good.

You’ll want to be sure to use a deep pan so there’s plenty of room for the layers of pineapple, pudding and whipped cream on top.

Apple Pan Dowdy

Okay, so I found this recipe and had to make it because I have always loved the song “Shoe-Fly Pie” (and Apple Pan Dowdy, make your eyes light up, your tummy say howdy!)  Here’s a link to Dinah Shore singing it.

But it turns out that it’s really good, and even better with ice cream on top!

4 1/2 cups peeled, cored and sliced apples, placed in a 9 x 12 baking dish

1 cup brown sugar
1/4 cup flour
1/2 tsp salt
1/2 cup apple cider (or water)

Mix in a saucepan and cook for a few minutes until it’s thickened a bit. Remove from heat and add:

1 Tbsp apple cider vinegar
1 tsp vanilla
1 Tbsp butter
Sprinkle of cinnamon and nutmeg

Pour over apples.

1 cup flour
1/2 tsp salt
2 tsp baking powder
3 Tbsp baking powder
3 Tbsp butter
1/2 cup milk

Blend dry ingredients, cut in butter until crumbly. Add milk and gently blend. Drop by the spoonful onto apples. Smooth it out a bit so it’s more evenly distributed.

Bake at 350 for 35-40 minutes. Serve warm with vanilla ice cream.

Sunburst Peach Tart

This is such a pretty dish. I first served it at a National T.T.T. Society Holiday Tea at my house in 2002. Maya was about 3 and greeted each guest at the door with a curtsy. I have no idea why – but everyone loved it. She said she thinks

6 oz. butter (1 1/2 sticks)
1 1/4 cup sugar
6 eggs
2 1/4 cups flour
Juice of half a lemon
1/8 tsp cinnamon
1 tsp vanilla
large can sliced peaches, drained
4 oz chopped pecans or hazelnuts

Cream butter and sugar. Add eggs one at a time. Add everything else, except nuts, folding gently. Pour into a large springform pan, and arrange peach slices in a sunburst pattern. Sprinkle with chopped nuts, and bake at 350 for 45-55 minutes. Serve with pouring custard. (With Strawberry Trifle recipe.)

Apple Cake

1 cup sugar
1/4 cup softened butter

Blend until very smooth.

1 cup flour
1/2 tsp salt
1 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground cloves

Blend together and add gently to butter sugar mix.

2 cups apples, peeled, cored and diced.

Add apples to rest and turn out into an 8×8 baking dish. Bake at 325 for 35 minutes.