PRIZE TE S TE D R ECIPES“
$200
W IN N ER
Lynne Hagen,
m a h t o m e d i, m n
APPLE DESSERTS CATEGORY, OCTOBER 20 09
CARAMEL APPLE UPSIDE-DOWN CORNMEAL CAKE
6
Tbsp. butter
4
medium apples, peeled,
cored, and sliced
Vx
cup packed brown sugar
2
Tbsp. milk
’/2
cup chopped pecans
/3
cup dried cranberries
V
a
cup all-purpose flour
2
Tbsp. granulated sugar
1/2
tsp. baking powder
Y
a
tsp. salt
V
a
cupcornmeal
1
cup hot water
Y
a
cup butter, melted
2
eggs, lightly beaten
1/2
tsp. vanilla
1. Preheat oven to 350°F. In a 10-inch oven-
going skillet melt 2 tablespoons of the butter
over medium heat. Add apples; cook and stir
5 minutes or until tender. Remove from skillet.
In same skillet combine remaining butter and
brown sugar. Cook and stir over medium heat
until butter melts. Bring to boiling. Remove
from heat. Stir in milk. Sprinkle with pecans
and cranberries. Arrange apple slices on top.
2.
In bowl combine flour, sugar, baking
powder, and salt. In medium bowl combine
cornmeal, water, and
lA
cup butter. Stir in eggs
and vanilla. Stir in flour mixture just until
combined. Pour over apples.
3.
Bake 30 minutes or until toothpick inserted
near center comes out clean. Cool in pan 10
minutes. Invert; serve warm.
SERVES
8
.
G r a n d P r i z e The best recipe of the year will be awarded a suite
of appliances from Frigidaire worth up to $10,000. See
page 233
for details.
photos BLAINE MOATS food Styling GREG LUNA
