Fruit Upside Down Cake

Fruit Upside Down Cake 4 tablespoons (60 ml) butter 1/2 (125 ml) cup light brown sugar 1/4 (1 ml) teaspoon grated nutmeg 2 cups (1/2 liter) peaches, sliced thin 1 teaspoon (5 ml) fresh lemon juice 1 1/3 cups (325 ml) cake flour 3/4 cup (175 ml) sugar 1 3/4 teaspoon (9 ml) baking powder 1/4 teaspoon (1 ml) salt 3 tablespoons (45 ml) butter 1/2 cup (125 ml) milk 1 teaspoon (5 ml) vanilla extract 1 egg Melt the butter in an 8-inch (20 cm) square pan. Add the brown sugar and nutmeg and blend well. Remove the pan from the heat and arrange the peach slices, slightly overlapping...

Crock Pot Stew

Crock Pot Stew 2 lb. Stew meat (or cooked roast) 2 medium potatoes 2 medium carrots 1 tsp. Salt 1 tsp. Pepper 1 bag frozen vegetables frozen or fresh okra 1 medium onion, chopped fresh mushrooms 1 small green pepper 1 –2 stalks of celery, and tops 2 – 8oz cans of tomato sauce Pour in V-8 Vegetable Juice until 1 inch from top. Add water if necessary. brown sugar to taste. Cook on low heat about 8 hours....

Spiced Pecans

Spiced Pecans 1 lb. pecan halves (3-4 cups.) 1 egg white 1 tsp. cold water 1/2 c. sugar 1/3 tsp. salt 1/2 tsp. cinnamon Beat egg white and water just until frothy. Add pecans and mix well. Mix sugar, salt and cinnamon in a large bowl. Add nuts and coat thoroughly. Place on greased jelly roll pan (10x15 inches). Bake at 225 degrees for 1 hour, stirring every 15 minutes. ...