19794 upside down french appletart skillet Recipes

pineapple upside-down cake, made with crushed pineapple and no cherries, mascarpone cheese, chopped maraschino cherry, chopped white chocolate

pineapple slices, packed in fruit juice, drained and 1/4 cup liquid reserved, maraschino cherries, halved, brown sugar, milk, eggs, ground cinnamon, vanilla extract, day-old french bread (3/4-inch thick )

french toast, eggs, whole milk, pure vanilla extract, ground cinnamon, challah bread , cut into 1 inch-thick slices or any thick crusty bread i used pecan raisin in the picture, unsalted butter, cut into small cubes, light brown sugar, plus more for sprinkling, divided, granny smith apples, heavy cream, pecans, dried cranberries (i omitted the cranberries in the picture), sugar, garnish , optional

butter, brown sugar, water, granny smith apples, cinnamon (to taste), raisins, french bread, milk, eggs, vanilla

butter, melted, sugar, chopped pecans, grated orange peel, ground cinnamon, french bread (3/4 inch thick ), cream cheese, cubed, eggs, orange juice, orange liqueur , optional, butter flavoring

italian sausage (hot, mild, or sweet ), pepperoni slice, onion, thinly sliced, sliced mushrooms, drained, sliced olives, drained, shredded mozzarella cheese, italian-style tomato sauce, refrigerated biscuits or 1 (10 oz) package french bread

butter or 2 tbsp margarine, brown sugar , packed, canned pineapple, well drained, eggs, milk, salt, white bread, parsley (to garnish )

butter or margarine, brown sugar , packed, canned pineapple, well, eggs, milk, salt, thick slices white or whole wheat bread

in serving to start the process, wash , rinse and thoroughly dry the new skillet or dutch oven to remove the protective wax coating. i recommend drying the utensil over a low flame to remove all moisture from the porous metal, 2-3 minutes., put two tbsp of liquid vegetable oil in the utensil. do not use saturated fat , such as butter or bacon fat, because this fat will become rancid during storage. use a paper towel to coat the entire surface of the utensil with the oil, inside and out -- including all corners, edges and lids., preheat the oven to 500 degrees f for 30 minutes. line a large baking pan or cookie sheet with aluminum foil and place the utensils on the sheet, with the pot upside down and the lid right side up, to prevent the oil building up in the concave areas., bake the utensils for 1 hour, turn off the heat and allow the skillet or dutch oven to cool completely in the oven with the door closed, 4-6 hours., oven and wipe with a paper towel. this completes the seasoning process, and you are ready to use your nicely seasoned cast iron skillet., everytime you use your cast iron skillet , it will become more seasoned. its a work in progress. be patient, the look will come with time., taking care of your cast iron will make it last forever ..

upside-down german chocolate snack cake, light butter, water, brown sugar, flaked sweetened coconut, marshmallows, chopped pecans, chopped marachino cherries, egg whites, fat-free sour cream (without, gelatin ), unsweetened applesauce, german chocolate cake mix

unsalted butter, dark brown sugar firmly packed, crushed pineapple in juice drained reserving 1/4 cup juice, eggs, milk, half and half, salt, ground cinnamon, vanilla extract, french bread 1 thick

flour, salt, cold shortening, cold butter, orange juice, upside down part, melted butter, brown sugar, chopped pecans, sliced mixture of golden delicous & granny smith apples, sugar, flour, cinnamon, nutmeg, melted butter

prepare the night before or at least 3 hours in advance., butter, brown sugar, water, combine butter , brown sugar and water in a saucepan. heat on medium until bubbling, stirring frequently. place in a 9 x 13 pan and allow to cool for 20 to 30 minutes., granny smith apples, cinnamon, to taste (we like lots !), raisins , optional, french bread, sliced 1 1/2 inch thick (about 8 slices), milk, eggs, vanilla

butter, brown sugar, water, granny smith apples, peeled, cored and sliced, cinnamon to taste, raisins , optional, french bread, sliced 1 1/2 inches thick, milk, eggs, vanilla, nutmeg to taste, whipping cream, sour cream, sugar, almond extract

dark brown sugar, pecan pieces, cinnamon, refrigerated french bread dough, low-fat margarine, divided (i use country crock), low-fat margarine, divided (i use country crock), sugar substitute, fine chopped dried apricot

butter or margarine, brown sugar , packed, canned pineapple, drained, maraschino cherries, patted dry , optional, eggs, milk, salt, thick slices white bread

brown sugar, corn syrup, butter, apples, peeled and thinly sliced, eggs, slightly beaten, milk, vanilla, salt, cinnamon-swirl bread