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Latest Comments

kerazymike2009 0491385
"Yum! Will have to give this one a try"
AuntKarolyn
"I have a little great grand niece that has inspired me to make all thing miniature. This recipe for Bite-sized Cherry Pies certainly fits the bill for satisfying her sweet tooth, but also her love for anything "bite-size". I love the simplicity of this recipe, and the versatility of being able to use the same technique and cooking time using other fruit pie filing. My little ones favorite is blueberry. I'm going to make a platter of these for our family Summer kick of Bar-B-Que in Cherry, Apple, Blueberry and Peach."
SissieSass
"How did you know about apples and cheese? My grandpa used to make apple pie and put a slice of cheddar or American cheese on it. I used to think he was crazy until I finally got the nerve up to try it! OMG! I will never eat apple pie the same again, will you?"
SissieSass
"Oh these caramel chips look so delicious. Can you make this a dip and let people have a little on the plate during a party instead of making it on the chips? I guess it works either way. I love the flavor of caramel and chips. The salt and sweet and brown sugar mix is so tasty."
SissieSass
"Do you think that peanuts or sunflower seeds would be a better replacement for the pecans in this recipe? We have a tree nut allergy in our home. I would toast either the seeds or the peanuts, but I was thinking that the honey roasted peanuts would have a much better flavor. I may have to make two batches to see which one I like the most."

Apricot Upside Down Cake

By: Cuisine Fiend from cuisinefiend.com

0 Comments

Apricot Upside Down Cake
Apricot Upside Down Cake

"Apricot upside-down butter cake. Just when I thought I've seen it all when it comes to cake batters, here comes this little number and what a lovely one it is. The texture is gorgeous, it's not hard to make and it keeps well if you let it. And the best thing - you can use it for an upside down fruit cake. Tarte Tatin is of course the classic, but it uses puff pastry so will become soggy if the tarte stands around for a bit - or, in my experience, immediately after turning it right side up. This not so - fruit (apricots here, excellent in cakes, turning jammy and gooey but with the delicate suede skins almost intact) gets cooked gently at the bottom of the tin and the batter on top is fluffy, rich, and does not sink pitifully when turned out."

Click here for the best dessert recipe

Preparation Time30 min

Cooking Time1 hr 30 min

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