Recipe Exchange Newsletter
Easy recipes using everyday ingredients.

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Hi Nancy and Furbabies,
I hope you are doing well and that your hand is geting better. I just love your newsletter and appreciate all of the hard work you do that goes into it, and, for all of the recipes and "words of wisdom" that everyone shares.
I Just saw a non-dairy recipe for a smoothie from Nancy. Being lactose intolerant, I would love to find more of these recipes. Does any one have any ideas for some? I have googled till I am blue in the face and only found one so far.
Thanks, Jackie in Pensacola FL

Can you let me know how to join Tona in Bama recipe exchange?
Sue from East Tennessee

In your catch up newsletter #14 Louise asked for a recipe for a cake using Turtle candy. Here is a good one.

Turtle Brownie Dessert
1 package German Chocolate Cake Mix
1½ sticks butter, melted
7 T. evaporated milk, divided
1 cup pecans, chopped
1 cup chocolate chips
20 Nestle Signature Turtle Candies

Preheat oven to 375°. Combine cake mix, butter and 5 T evaporated milk, stir in nuts. Press half of mixture into greased 13x9 pan. Bake for 12 minutes, cool for 10 minutes. Microwave chocolate chips and 2 T evaporated milk for 30 seconds to 1 minute.

Spread over cake layer. Place candy on cake layer, drop remaining cake mixture by heaping teaspoons between candy.
Bake for 16 to 18 minutes. Cool and cut into bars.
Sue from Tennessee

Group Recipes is giving away a new Kitchen to a Daily Recipe Exchange Newsletter Reader!" Group Recipes is the world's first Food Social Network.

A physician from Thailand taught me how to cook rice and it has NEVER failed.

You need two parts water or broth to 1 part rice, e.g., 2 cups liquid, 1 cup rice.

Add raw rice to cold liquid. Stir with a fork to loosen grains. Bring to a boil, cover, turn heat as low as it will go, do nod disturb rice for 25 minutes. Fluff with a fork.
grannym IL

Hi Nancy, I would like to tell Mary that to cook rice, that isn't sticky, I just use a 3 quart saucepan . I use exactly twice as much water as I use rice, and I put the rice and water in the pan and bring it to a boil, and turn it down to a simmer ( when it does start to boil) and simmer for 15 minutes. You may want to taste test a few grains to make sure it is done, but don't over do it. 15 minutes is usually plenty of time. I cook my white rice this way. Of course your brown rice takes longer. Check the directions on the bag it comes in.
Tennesseyanky

RE: How do you cook rice so it's not sticky and the grains are separate.
Mary

Mary- for rice that is not sticky, your best bet is something like Uncle Ben's converted rice. But I use long grain rice. Made by directions, then turn off and leave on burner for 5-10 min. w/o opening. Then open and fluff w/ fork. This is fluffy enough for my taste- or rinse rice after cooking, my MIL always has, but to me it changes the flavor and cools it off too much. (In my opinion.)
Cheryl, Charlotte

From the make up newsletter of 2/21/07 regarding the Crock Pot Mexican Fiesta recipe....I see all the ingredients but no instructions. Could you please repeat this recipe with instructions? Thank you...

Also, I apologize if I am being repetitive if anyone has posted a response to me but I have never seen it come thru so here is my request again....

I am looking for a creamy peanut butter fudge recipe (no nuts) with a layer of chocolate on the top and a recipe that was in the Jan or Feb issue of food and wine for sweet potato bacon hash.
Thanks again
Jackie in Kansas city

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Re: Lemon squares in the 26th newsletter.
What butter icing recipe do you use?? Is that like a can of white icing, would do??
Thanks

This is for Susan in WV. Here is the link for Martha Stewart No Knead Bread.
http://www.marthastewart.com/

Here is Martha Stewarts No Knead bread and it is very good
No-Knead Bread
Makes one 1-1/2-pound loaf
3cups all-purpose or bread flour, plus more for work surface
1/4 teaspoon instant yeast
1-1/4teaspoons salt
Olive oil, as needed
Cornmeal or wheat bran, as needed (optional)

1. In a large bowl, combine flour, yeast, and salt. Add 1 1/2 cups water, and stir until blended; dough will be shaggy and sticky. Coat a second large bowl with olive oil. Transfer dough to oiled bowl and cover bowl with plastic wrap. Let dough rest at least 12 hours, but preferably up to 18, in a room about 70° in temperature. When surface is dotted with bubbles, dough is ready.

2. Lightly flour work surface. Place dough on work surface and sprinkle with more flour. Fold the dough over on itself once or twice. Loosely cover with plastic wrap and let rest about 15 minutes.

3. Sprinkle just enough flour over work surface and your fingers to keep dough from sticking; quickly and gently shape dough into a ball. Generously coat a cotton, non-terry cloth towel with flour, cornmeal, or wheat bran; place dough seam side down on towel and dust with more flour, cornmeal, or wheat bran. Cover with a second cotton, non-terry cloth towel and let rise until it has more than doubled in size and does not readily spring back when poked with a finger, about 2 hours.

4. After about 1 1/2 hours, preheat oven to 500°. Place a 6 to 8-quart heavy covered pot, such as cast iron or Pyrex, in oven as it heats. When dough has fully risen, carefully remove pot from oven. Remove top towel from dough and slide your hand under the bottom towel; turn dough over into pot, seam side up. Shake pan once or twice if dough looks unevenly distributed; it will straighten out as it bakes. Cover, and bake 30 minutes. Uncover, and continue baking until browned, 15 to 30 minutes. Cool on a wire rack.
NanCee Maynard

How to print out only part of the newsletter
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Creamed Cabbage recipes for Elizabeth (Feb 28th newsletter)

CREAMED CABBAGE
3 tbsp. butter
6 c. cabbage, shredded
1/4 c. water
1 tsp. salt
1/2 c. sour cream
2 tsp. flour
Bacon bits (real)

Melt butter in saucepan; add cabbage and toss over low heat about 3 minutes, or until well coated with butter. Add water and salt. Cover and simmer 12 minutes or until tender, stirring occasionally. Mix sour cream and flour; fold into cabbage.
Add bacon bits and cook for a few minutes to heat.

CREAMED CABBAGE
5 c. cut-up cabbage
2 c. cream
1/4 c. butter
1/4 tsp. salt
2 tbsp. flour
1/4 c. water

Cook cabbage barely covered with water until cooked but slightly crisp. Drain.
In saucepan heat cream and butter carefully. When near boiling, mix flour, salt, and water in cup. Stir into cream; let bubble, stirring constantly (scorches easily).
Take off heat and fold in cabbage.

This is the only corn bread my Yankee husband will eat. It makes a lot for two people but I cut into squares, freeze on cookie sheet and then place squares in plastic bags, warming in microwave.

Buttery Corn Bread
2002 Taste of Home Annual Recipes, Page 99 - 2006

2/3 cup butter or margarine, softened (I use butter)
1 cup sugar
3 eggs
1-2/3 cups milk
2-1/3 cups all-purpose flour
1 cup yellow cornmeal
4-½ teaspoons baking powder
1 teaspoon salt

In a mixing bowl, cream butter and sugar. Combine the eggs and milk. Combine flour, cornmeal, baking powder and salt; add to creamed mixture alternately with egg mixture. Pour into a greased 13x9x2 inch baking pan. Bake at 400º for 22-27 minutes or until a toothpick inserted near the center comes out clean. Cut into squares; serve warm.
Yield: 12-15 servings.


Comments:
Author of this recipes states: I love to serve this melt-in-your-mouth corn bread hot from the oven with butter and syrup.
Thanks, bjtice

For Dee in Sil, Chicken Salad

Dressing:
Mix together 1/2 cup mayo & 1/2 cup of sour cream

Salad:
2 cups of cubed cooked chicken
1 cup chopped apple
1 cup halved red grapes
1/2 cup thinly sliced celery
1/3 cup chopped pecans
In large bowl, combine all salad ingredients. Pour dressing over salad; toss gently. Cover; refrigerate 1 to 2 hours to blend flavors. Even better the next day.
Have a Nice Day! Janice from Texas

Thanks to Tona for the Cabbage and Beef Casserole. It has already been printed out and added dto an upcoming menu I am planning for my next grocery shopping trip. I'm sure we will enjoy it.
Susana in Louisiana

This is for Iris in the Newsletter dated Feb. 25th. She was asking about the One Touch™ Can Opener . My sister got me one for a gift and I love it. It is slower than the other electric can openers but it is great. I liked it so well that I went out and bought another one for our 5th wheel.
Linda in Grass Valley

Hi Nancy, this is for Iris in Va. in the Feb. 27th newsletter about the One Touch™ Can Opener . I have had one since they came out and I love it. It really does work. It is especially nice for people with Arthritis in their hands. If mine quit today, I would go tomorrow and buy me another one. Hope you like it if you decide to buy one.

Thank you Nancy for all you hard work on this newsletter.
C.J. in NE Arkansas

We love the Jalapeno Jelly served at Chevy's Mexican Restaurant. We were told by our waitress that it contains honey, Jalapenos, and red sweet pepper, that's all she knew for sure. Does any one know of a similar recipe. It is more of a liquid like honey that "Certo set" jelly.
John

Beans and Kielbasa (a yummy dish Mom made in the 40's and 50's)
Take a pound of large lima beans and rinse well in cold water. Put the beans in a Dutch oven, and add hot water enough to cover over the beans at least an inch or two. Cut up a package (about 12 ounces or a little more) of smoked kielbasa into about 1" pieces. Add the kielbasa to the pot with the beans. Bring to a boil then turn heat down and cook on medium for a couple of hours or so, till the beans are tender. Keep adding water as the water cooks away. About halfway thru cooking, add about a half stick of butter, (or less) and approximately. a half cup of milk. Salt and pepper to taste. We like this with corn bread, and whole kernel corn on the side, or just by itself. Daddy like a little chopped raw onion on top of his serving. This was a dish my Mom made back in the 40's and 50's, when times were tough, and we still enjoy it today. It's a great meal on a cold day and not expensive to make..
Cheryl in Ohio

Help needed from all you good cooks out there. I just recently purchased some sun dried tomatoes and haven't a clue what to do with them. All ideas, recipes and suggestions will be appreciated. Bless you Nancy for all your most welcome newsletters.
Sue in GA

Apricot Nectar Cake
1 box yellow cake mix
1 sm. box lemon jello
3/4 c. apricot nectar
3/4 c. veg. oil
4 eggs
2 t. lemon flavoring

Mix all in order beating after each egg. Bake in tube pan 350 for 45 min. Cover with glaze while still warm.

Apricot Glaze
1 lemon, juice and zest
1 c. confectioners sugar
2 t. apricot nectar
blend well do not cook pour over warm cake
Bobbie in NC

This is for Linda in MN from the February 28 Newsletter

Blackberry Bread

Bread:
3/4 cup Sugar
1/2 cup Milk
4 Tbsp Unsalted Butter, room temp.
1 Large Egg
2 cups All Purpose Flour
2 tsp Baking Powder
1/4 tsp Salt
2 cups Fresh Blackberries
Topping:
1/2 cup Sugar
1/3 cup All Purpose Flour
4 Tbsp Unsalted Butter, room temp.
1/2 tsp Cinnamon


Preheat oven to 375°F. Oil a 9” x 5” loaf pan. Stir topping ingredients together in small bowl. Set aside. In medium bowl, stir sugar, milk, butter and egg together until smooth. In another bowl, toss the flour with the baking powder and salt. Stir this into the wet ingredients. Fold in blackberries.

Transfer batter to the prepared pan and sprinkle with the topping. Bake until topping is deep golden and has formed a thick crust (approximately 50 minutes). Cool in pan for 5 minutes, then transfer to a wire rack to continue cooling.
Caroline MO

ON STUFFED CUPCAKES in the filling is that 1 cup regular sugar or powdered sugar?
I think it should be powdered sugar since regular would be grainy.
Roseann

Comment
I used regular sugar.  It is the filling in the stuffed cupcakes. They are very good.
Nancy

For Carolyn, New York
Both the cabbage and rice are uncooked.
This makes a large casserole dish full. You could also use a small roaster or 2 casseroles if you wanted.
jeane in PA

Nancy thank you is not enough for the time and effect that it takes to get the newsletter out each and everyday but Thursdays. I want to thank Barb S. in Cle Elum, Wa in the 2/27 newsletter for the Cabbage Rolls. They sound good but my problem is with the cabbage and the problem is I never let the cabbage cook long enough to be usable.

Then I have a question about the Confetti Chicken that was in the 2/28 newsletter no name listed but it was posted in a newsletter in 2002. You have no instructions at all with the ingredients listed. All you have are the Calories, Weight Watcher Points and posted on this newsletter in 2002. That is all. I was wondering what dish size, temperature and for how long you cook this recipe. Would appreciate this information.

Everyone have a great day. Nancy and 4 legged associates take care.
Susie Indy

Hi Everyone~
I am looking for a tried and true recipe for chicken cacciatore. I am not a huge fan of it when I have had it in the past, but I am currently having a pregnancy craving for it. Thanks in advance for the recipe!
Gracie

Planting Annuals Quickly and Easily (This is my niece's site.)
http://www.daisiecompany.com/blogs/audreyjeanne/?p=37

The amount of flour for Tona's recent submission for the peach cake is 3/4 cups flour. Here is the recipe with the correct amount for the flour. I have been making this recipe for over 30 years.
Robbie Bowling green, IN

Peaches and Cream Cheese Cake
3/4 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1 box regular vanilla pudding
3 tablespoons soft butter
1/2 cup milk
1 egg
1 (15 ounce) can sliced peaches
8 ounces cream cheese
1/2 cup granulated sugar
3 tablespoons peach juice
1 tablespoon granulated sugar
1/2 teaspoon cinnamon

Beat flour, baking powder, salt, dry pudding, butter, milk and egg with an electric mixer for 2 minutes and pour into an 8-inch square or pie pan. Drain and save juice from sliced peaches. Arrange peaches over batter.

Mix cream cheese, 1/2 cup sugar and peach juice. Heat until smooth. Spoon over the top, keeping 1 inch from edges. Mix 1 tablespoon sugar and cinnamon and sprinkle over the top. Bake at 350 degrees F for 30 to 35 minutes

Dear Nancy,
I just found your web site & will check it out later. I am looking for the recipe book for the old oval Rival Rice & Vegetable Steamer. I still have the steamer but have misplaced the book. I contacted Rival several times but all they had available was the picture and a few details of the steamer.
Thank you, DMorgan

The correct measurement for the Peach Coffee Cake is 3/4 c flour.
In 1972 my husband and I stood in the store and copied this recipe from a one pound bag of flour. (Who only buys a 1# bag?). It was called "Peaches and Cream Cheese Cake". It has been a favorite at our house ever since. I double it and bake in a 9x13 dish for larger groups.
Marge in OH

This is for Lori in NE requesting pudding shots in the catch-up #14 issue.

Pudding Shots
8oz creamy Cool Whip
1 cup milk 2% or higher
1/4 c Vanilla Vodka
Mix above in blender.

Add:
1 small package instant pudding
1/2 cup flavored alcohol
Blend again.

Pour into 1 ounce plastic cups. Cover with caps. Freeze on a cookie sheet then transfer to a ziplock bag.

Creme de menthe and instant vanilla pudding is very good.
TGI Friday's Orange Creme Blender and instant vanilla pudding is wonderful.
TGI makes a Raspberry that is good also.

Use your imagination.
Donna in Merrill

or JW in Hawaii

Meat Loaf
1 lb. ground round
1/2 lb. mild pork sausage
1- 16oz. can tomatoes
2 eggs
1 c. bread crumbs
1 c. celery, chopped
1 med. onion, chopped
1 small green pepper, chopped
salt and pepper to taste
( garlic salt opt. )
Mix all above ingredients. Form into loaf and place in baking pan . Top with bacon strips and tomato catsup. Bake 350 about 1 hr. or until done. Pour off grease when done.
Bobbie in NC

Baked Tomatoes
Scoop out 4 medium tomatoes. Reserve the scooped out tomatoes, turn tomatoes upside down to drain.
6 green onions, chopped
2 Tbsp. chopped green pepper
4 Tbsp. chopped celery

Sauté the onions, green pepper, and celery until soft but not brown. Chop the tomato pulp. Crush 10 soda crackers Combine the onion mixture with tomato pulp and crackers. add salt and pepper to taste. Stuff the tomatoes with this
mixture. Sprinkle parmesan cheese and paprika on top then drizzle with melted butter. Bake 400 for 20 min.
Bobbie in NC

Pineapple Casserole
4 c. soft white bread, remove crust and dice bread
1/2 c. butter, melted
1/2 c. milk
1 scant cup sugar ( almost a cup)
1 can (20 oz) crushed pineapple, drained
3 eggs, beaten

Cream sugar and butter. Add beaten eggs one at a time beat after each, followed by milk and pineapple. Fold in bread . Pour mixture into greased casserole dish. Bake 350 for 45 min.
Bobbie in NC

Cinnamon Apple Pizza
1 tube (12.4 oz) refrigerated cinnamon roll dough
1 can (21 oz) apple fie filling
1/4 c. packed brown sugar
1 T. butter, melted

Set cinnamon roll icing aside. Separate dough into individual rolls, roll out each into a 4 inch circle. Arrange on a greased 12 inch pizza pan. overlapping edges. Bake 400 for 8 min. Spoon apple pie filling over rolls to within 1/2 inch of edge. Combine brown sugar and butter, sprinkle over filling. Bake 6 to 8 min. longer or until crust is golden brown. cool. drizzle with icing.
Bobbie in NC

I have been sorting through recipes on old newsletters from 1996.  Here are some up-side down cake recipes that were posted in 1996-1997 newsletters.
Nancy Rogers

Pina Colada Up-Side Down Cake
1/2 c. softened butter
1-1/4 c. sugar
2 eggs, beaten
3/4 c. canned cream or coconut
1/4 c. reserved pineapple juice
2 2/3 c. flour
1/4 tsp. salt
2 1/2 tsp. baking powder

Cream butter and sugar. Add eggs, then coconut and pineapple juice alternately with sifted flour, salt and baking powder. Pour this over the bottom layer, which is: 20 oz. can crushed pineapple with juice, drained
1/4 c. butter, melted
1/4 c. dark rum
1/4 c. canned cream of coconut

Stir this together and spread evenly on bottom of a 9"x13" pan. Mix the batter and pour over the bottom layer. Bake in 350 degree oven for 1 hour. Run a knife around edges to get cake free.
Daily Recipe Exchange Newsletter, 1996

Apricot Upside-Down Ginger Bread Cake
3 tbsp. butter
1-1/2 c. brown sugar
1 to 1-1/2 c. drained, canned apricots
1/2 c. shortening
2 eggs, beaten
1 c. molasses
2 1/2 c. sifted cake flour
2 tsp. soda
2 tsp. ginger
1/2 tsp. salt
1 c. sour milk

In skillet: Melt butter, add 1 cup of the brown sugar and stir until melted. Arrange apricots cut side up. Cream shortening. Add 1/2 cup brown sugar and cream until fluffy. Add eggs, molasses and beat. Sift flour, salt, soda, ginger; add alternately with sour milk. Pour over apricots. Bake 325 to 350 degrees, 35 to 50 minutes. Serve with whipped cream.
Daily Recipe Exchange Newsletter, 1996

Upside Down Spice Cake
1/4 c. butter or margarine
3/4 c. packed brown sugar
1/2 c. shredded coconut
1 (16 oz.) can peach slices, drained
1/5 recipe (3 1/3 c.) Basic Cake Mix
(recipe above)
1/2 tsp. ground allspice
3/4 c. milk
2 eggs
1 tsp. vanilla

In a 13 x 9 x 2 inch baking pan melt the butter or margarine. Stir in the brown sugar and coconut. Top with the peach slices. In mixer bowl combine the Basic Cake Mix and allspice. Add the milk. Beat at low speed of electric mixer until moistened. Beat 1 minute at medium speed. Add eggs and vanilla. Beat 2 minutes at medium speed. Spread batter evenly over peach mixture in pan. Bake in a 350 degree oven for 35 to 40 minutes or until wooden pick inserted near center comes out clean. Cool cake 5 minutes on wire rack; invert onto cake plate. Serve warm.
Daily Recipe Exchange Newsletter, 1996

Peach Up-Side Down Cake
1 pkg. yellow or white cake mix
1 (16 oz.) can peaches, drained &
sliced
1/8 c. margarine (1/4 stick)
1/2 c. brown sugar
Whipped cream (optional)

Preheat oven to 350 degrees. Generously grease 9 x 13 inch pan with margarine. Arrange peach slices in pan until evenly covered. Sprinkle with brown sugar. Prepare cake mix according to package directions. Spoon over peaches, covering well. Bake for 55 to 60 minutes. Top should spring up when touched in middle. Remove from oven and serve with whipped cream, if desired or cover and refrigerate and serve cold.
Daily Recipe Exchange Newsletter, 1997

Rhubarb Up-Side Down Cake
1 yellow cake mix, the non-pudding
kind (or 2 "Jiffy" cake mixes)
Eggs & water for cake mix(es)
4 c. chopped rhubarb
1 3/4 c. sugar
1 pt. whipping cream, unwhipped

Prepare cake mix as instructed on box and spread in 9 x 13 inch cake tin. Combine rhubarb and sugar; arrange over batter. (Raw rhubarb of course!) Finally pour unwhipped cream over everything and bake in 350 degree oven for 50 minutes. You may use half recipe and 9 x 9 inch pan. Serve warm.
Daily Recipe Exchange Newsletter, 1997

Apricot Up-Side Down Cake
3 lg. tbsp. butter or margarine
1 1/2 c. light brown sugar (C&H)
2 (17 oz.) cans apricot halves (Del
Monte)
1 1/2 c. sugar
3 egg yolks, beaten
1 1/2 c. flour
1 1/2 tsp. baking powder
Pinch of salt
3 egg whites, beaten stiff
1/2 c. water

Grease 12-inch cast iron frying pan. Cream together brown sugar and butter and pack in bottom of fry pan. Drain apricots and place upside down on top of sugar mixture. Set aside and preheat oven to 350 degrees. Mix 1 1/2 cups sugar with 3 beaten egg yolks. Mix 1 1/2 cups flour with 1 1/2 teaspoons baking powder and salt. Add slowly 1/2 cup water. Beat egg whites until stiff. Fold in to batter gently. Pour over apricots. Bake 50-60 minutes. Invert immediately onto large round serving plate.
Daily Recipe Exchange Newsletter, 1996

Apple Up-Side Down Cake
1/2 c. sugar
1/2 tsp. cinnamon
3/4 c. pecans

Mix all ingredients:
1 can apples (pie sliced)
1 c. sugar
1 c. flour, sifted
1 tsp. baking powder
1/4 tsp. salt
1 egg, well beaten
1/3 c. margarine, melted
1/2 c. evaporated milk (less than
small can)

Place apples in casserole; sprinkle with mix. Combine egg, milk and beat in margarine. Then add dry ingredients all at once; mix until smooth. Pour over apples and mix. Bake 50 minutes at 325 degrees.
Daily Recipe Exchange Newsletter, 1997

Blueberry Up-Side Down Cake
1 pt. blueberries
1/2 c. sugar
1/4 c. shortening
1 egg
1 c. flour
1 1/2 tsp. baking powder
1/8 tsp. salt
1/2 c. milk

Pour washed blueberries into buttered casserole (1 1/2 quart size). Sprinkle with 1/4 cup sugar. Cream 1/2 cup sugar and 1 egg together. Sift together flour, baking powder, and salt. Add this to creamed mixture alternately with 1/2 cup milk. Bake at 375 degrees for 45 minutes. Spoon out while hot and serve with whipped cream, ice cream, or milk. Serves 4 to 6.
Daily Recipe Exchange Newsletter, 1997

Maple Up-Side Down Cake
Prepare 1 box white cake mix as directed on package. Pour into 9 x 13 inch pan. Pour the following warm syrup mixture in a zig-zag fashion over the cake: 2 c. warmed maple syrup
1/2 c. whipping cream
1/2 tsp. salt

Bake as usual. (This syrup mix will form its own goodie on bottom of cake pan. Serve warm with commercial sour cream mixed with syrup.)
Daily Recipe Exchange Newsletter, 1996

Peanut Butter Up-Side Down Cake

TOPPING
1/4 c. butter
1/4 c. peanut butter
1 c. brown sugar, firmly packed
2 tsp. water
1/2 c. chopped peanuts
1/2 c. whole peanuts

BATTER
1 c. sifted all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
3 eggs
1 c. sugar
1/4 c. water
1 tsp. lemon extract

Make the topping first. Get a heavy 9 to 10 inch skillet; add butter and heat until melted. Stir in brown sugar, peanut butter and water smoothly. I mix in both chopped and whole peanuts. Smooth over bottom skillet evenly. Make batter. Start your oven at 350 degrees. Sift flour, baking powder and salt together. Beat eggs slightly. Add sugar to eggs gradually and beat vigorously. Use an electric mixer. Beat until mixture is smooth and thick. Stir in flour mixture alternating the water and lemon extract. Pour over peanut topping and bake 30 to 35 minutes or until cake tests done. Loosen from skillet with knife, invert over serving platter.

Cranberry Up-Side Down Cake
3 tbsp. unsalted butter
1/2 c. light brown sugar
12 to 16 oz. cranberries, rinsed,
picked over and patted dry

5 tbsp. unsalted butter, margarine or shortening
3/4 c. sugar
1 egg
1 tsp. vanilla
1 tsp. grated orange zest
1 1/4 c. sifted all purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 c. milk

Preheat oven to 350 degrees F. With the 3 tablespoons of butter, lightly grease the sides of your 9x1 1/2 inch round cake pan and distribute the remaining over the bottom of the pan. Sprinkle with the 1/2 cup sugar. Arrange the dry cranberries evenly over the bottom. Set aside. Sift together the flour, baking powder and salt. Add the orange zest. Set this aside. In a mixing bowl, cream together the butter, sugar, egg, vanilla and orange zest. Beat the mixture until it is well combined. Add the dry ingredients and milk all at once. Beat on high; spread out for 2 minutes, scraping bowl occasionally. Pour the batter over the cranberries and smooth the top. Bake cake in the middle of your preheated oven for 35 to 45 minutes or until wooden picks inserted in center comes out clean. Allow your Cranberry Upside Down Cake to cool in pan about 5 minutes. Invert onto a cake plate. You might leave the pan over your cake for a few minutes. If glazing, melt jelly in a small saucepan over low heat. Brush this over your cake. Serve warm or at room temperature with sweetened whipped cream, if desired. Serves 8.

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