I had the oven on to bake cornbread (for Wayne's Tomato Dressing
recipe) and decided, once again, that it was time for a good dessert.
Pulled out my 1960 Betty Crocker and made a good, old-fashioned Apricot
Pecan Upside Down Cake. Just the way my mom did - in the cast iron
skillet. Swapped 1/3 of the cup of flour for whole-wheat, though. Add a
little fiber.

It was fun making the apricot and pecan and marischino cherry halves
all fit nicely into a pretty pattern in the skillet! It smelled
INCREDIBLE while it baked, and came out of the pan perfectly onto the
platter. Most of the syrup from the pan dripped over the cake and the
top is beautifully glazed with carmelly goodness!

Of course I managed not to let all of it drip, so me and my spatula got
to work on the inside of the skillet for a little flavor preview. Oh,
so good!

Wish I was hi-tech enough to have a camera and I'd take a pic for you
all.

Hope it tastes as good as it looks!

Jude wrote:
>
> I had the oven on to bake cornbread (for Wayne's Tomato Dressing
> recipe) and decided, once again, that it was time for a good dessert.
> Pulled out my 1960 Betty Crocker and made a good, old-fashioned Apricot
> Pecan Upside Down Cake. Just the way my mom did - in the cast iron
> skillet. Swapped 1/3 of the cup of flour for whole-wheat, though. Add a
> little fiber.
>
> It was fun making the apricot and pecan and marischino cherry halves
> all fit nicely into a pretty pattern in the skillet! It smelled
> INCREDIBLE while it baked, and came out of the pan perfectly onto the
> platter. Most of the syrup from the pan dripped over the cake and the
> top is beautifully glazed with carmelly goodness!
>
> Of course I managed not to let all of it drip, so me and my spatula got
> to work on the inside of the skillet for a little flavor preview. Oh,
> so good!
>
> Wish I was hi-tech enough to have a camera and I'd take a pic for you
> all.
>
> Hope it tastes as good as it looks!

When our kids were small and we were working two jobs, I made peach
upside down cakes. I used a mix, though and put peach slices or halves,
whatever I had, and used the juice from the can as the liquid in the
cake. It was their favourite.....Sharon

On Wed 22 Feb 2006 03:01:46p, Thus Spake Zarathustra, or was it Jude?

> I had the oven on to bake cornbread (for Wayne's Tomato Dressing
> recipe) and decided, once again, that it was time for a good dessert.
> Pulled out my 1960 Betty Crocker and made a good, old-fashioned Apricot
> Pecan Upside Down Cake. Just the way my mom did - in the cast iron
> skillet. Swapped 1/3 of the cup of flour for whole-wheat, though. Add a
> little fiber.
>
> It was fun making the apricot and pecan and marischino cherry halves
> all fit nicely into a pretty pattern in the skillet! It smelled
> INCREDIBLE while it baked, and came out of the pan perfectly onto the
> platter. Most of the syrup from the pan dripped over the cake and the
> top is beautifully glazed with carmelly goodness!
>
> Of course I managed not to let all of it drip, so me and my spatula got
> to work on the inside of the skillet for a little flavor preview. Oh,
> so good!
>
> Wish I was hi-tech enough to have a camera and I'd take a pic for you
> all.
>
> Hope it tastes as good as it looks!

Oh, that sound's delicious! I'd have never thought of apricot and pecan.
I have a good pineapple upside-down cake recipe. I could probably just
substitute with the apricot and pecan. Another favorite of mine is
pear/gingerbread upside-down cake.

So, you maded the tomato dressing? How did it turn out for you?
Like/dislike? It's a family favorite of ours.

--
Wayne Boatwright Õ¿Õ¬
________________________________________

Okay, okay, I take it back! UnScrew you!

Wayne Boatwright wrote:


> So, you maded the tomato dressing? How did it turn out for you?
> Like/dislike? It's a family favorite of ours.
>
> --

We were quite happy with the tomato dressing! I decided against baking
a pan, since we had half a pan of cornbread leftover from Monday's
dinner, drying out, and I found 2 more pieces in the freezer. I sliced
them and spread them out some so they could dry out a little. I used
the stewed tomatoes with Italian flavors (basil, garlic, oregano) and
added about 1/2 t celery seed along with the sage. It was WONDERFUL!

I've been on a huge tomato kick lately. I put this on my 'repeat' list,
pretty high up there. It's a nice way to use up leftover cornbread, and
an interesting grain side. I get pretty tired of potatoes and rice and
noodles on the side.

Thanks for sharing the recipe! Yum, yum!

Now, to let it settle and them slice me some cake..........

On Wed 22 Feb 2006 06:25:59p, Thus Spake Zarathustra, or was it Jude?

> Wayne Boatwright wrote:
>
>
>> So, you maded the tomato dressing? How did it turn out for you?
>> Like/dislike? It's a family favorite of ours.
>>
>> --
>
> We were quite happy with the tomato dressing! I decided against baking
> a pan, since we had half a pan of cornbread leftover from Monday's
> dinner, drying out, and I found 2 more pieces in the freezer. I sliced
> them and spread them out some so they could dry out a little. I used
> the stewed tomatoes with Italian flavors (basil, garlic, oregano) and
> added about 1/2 t celery seed along with the sage. It was WONDERFUL!
>
> I've been on a huge tomato kick lately. I put this on my 'repeat' list,
> pretty high up there. It's a nice way to use up leftover cornbread, and
> an interesting grain side. I get pretty tired of potatoes and rice and
> noodles on the side.

Oh, I'm so glad you liked it! You were smart. It's a great way to use up
leftover cornbread. I should have put that in the notes. I also like your
addition o the celery seed, and I've made of note of that.

> Thanks for sharing the recipe! Yum, yum!

You're welcome!

> Now, to let it settle and them slice me some cake..........

You don't know how tempted I am to bake one, but I don't dare while I'm
still trying to lose on Weight Watchers. :-(

--
Wayne Boatwright o¿o
____________________

BIOYA

Jude wrote:
> I had the oven on to bake cornbread (for Wayne's Tomato Dressing
> recipe) and decided, once again, that it was time for a good dessert.
> Pulled out my 1960 Betty Crocker and made a good, old-fashioned Apricot
> Pecan Upside Down Cake.

Recipe?

-L.

On 23 Feb 2006 02:51:54 +0100, Wayne Boatwright
<wayneboatwright_at_gmail.com> wrote:

> It's a great way to use up
>leftover cornbread.

We have an effective way of using up leftover cornbread. It's called
eating it. :-)

serene

serene wrote:
> On 23 Feb 2006 02:51:54 +0100, Wayne Boatwright
> <wayneboatwright_at_gmail.com> wrote:
>
>
>>It's a great way to use up
>>leftover cornbread.
>
>
> We have an effective way of using up leftover cornbread. It's called
> eating it. :-)
>
> serene

hehe!

--

saerah (making cornbread tomorrow)

http://anisaerah.blogspot.com/

email:
anisaerah at s b c global.net

"Peace is not an absence of war, it is a virtue, a state of mind, a
disposition for benevolence, confidence, justice."
-Baruch Spinoza

"There is a theory which states that if ever anybody discovers exactly
what the Universe is for and why it is here, it will instantly disappear
and be replaced by something even more bizarre and inexplicable. There
is another theory which states that this has already happened."
-Douglas Adams

On Thu 02 Mar 2006 07:00:24p, Thus Spake Zarathustra, or was it serene?

> On 23 Feb 2006 02:51:54 +0100, Wayne Boatwright
> <wayneboatwright_at_gmail.com> wrote:
>
>> It's a great way to use up leftover cornbread.
>
> We have an effective way of using up leftover cornbread. It's called
> eating it. :-)
>
> serene

Generally, I would agree, but I'm the only cornbread eater in the house. If
I make a full recipe, it really is too much for me. If I make a half recipe,
I can manage making it disappear nicely. :-)

--
Wayne Boatwright o¿o
____________________

BIOYA