PEACH UPSIDE-DOWN CAKE ON THE GRILL RECIPE - BETTYCROCKER.COM
Baked on a charcoal grill for a little smoky flavor, our peach upside-down cake is made with fresh peaches caramelized to perfection.
Provided by BETTYCROCKER.COM
Total Time 1 hours 40 minutes
Prep Time 15 minutes
Yield 10
Number Of Ingredients 11
Steps:
- Heat charcoal grill. Grease bottom only of 8-inch square pan with butter (discard any unused butter). Sprinkle brown sugar evenly in bottom of pan. Arrange peaches in single layer over brown sugar.
- In large bowl, stir together granulated sugar, milk, oil, vanilla and egg until sugar is completely dissolved. Beat in flour, baking powder and salt until well blended.
- Pour batter over peaches in pan, covering peaches completely and smoothing batter with spatula or back of spoon.
- Fill 8-inch square foil pan halfway with water. Place in bottom of grill; arrange hot coals around pan. Place grill rack on grill. Place cake pan on rack directly over pan of water. This will allow cake to cook evenly over indirect heat.
- Cover grill, leaving vents open. Bake cake 40 minutes or until toothpick inserted in center comes out clean. Cool completely on cooling rack, about 45 minutes.
- Run thin knife around edges of pan to loosen cake. Place serving plate upside down over pan; turn plate and pan over. Remove pan.
Nutrition Facts : Calories 220 , CarbohydrateContent 26 g, CholesterolContent 20 mg, FatContent 2 1/2 , FiberContent 1 g, ProteinContent 2 g, SaturatedFatContent 2 g, ServingSize 1 Serving, SodiumContent 130 mg, SugarContent 16 g, TransFatContent 0 g
OVEN-BAKED CRAB CAKES - THE SEA GRILL
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Total Time 45 minutes
Prep Time 45 minutes
Yield 20
Number Of Ingredients 10
Steps:
- "In a food procesor pulse cornflakes until ground coarse, and spread in a shallow baking pan. In a large bowl whisk together mayonnaise, mustard, Old Bay seasoning, cayenne and yolks, and then add crabmeat, salt and pepper to taste, tossing mixture gently but thoroughly. With a 1/4-cup measure form a crab mixture into slightly flattened rounds about 2 1/2 inches wide and 3/4-inch thick and gently coat crab cakes with cornflakes, transferring as coated to a wax-paper-lined baking sheet. Chill crab cakes, covered with plastic wrap, at least 2 hours and up to 4 hours. Preheat oven to 400F. Transfer crab cakes to a large baking sheet. Put about 1/2 teaspoon butter on each crab cake and bake in middle of oven until crisp and cooked through, about 15 minutes. Serve crab cakes with tartar sauce. Makes about 20 crab cakes. Gourmet June 1995. "
Nutrition Facts : Calories 299 calories, FatContent 8.588756125 g, CarbohydrateContent 52.383787125 g, CholesterolContent 172.4081 mg, FiberContent 1.53736999945641 g, ProteinContent 6.125377875 g, SaturatedFatContent 2.36123105 g, ServingSize 1 1 Cake (131g), SodiumContent 533.225325 mg, SugarContent 50.8464171255436 g, TransFatContent 0.351658675 g
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