Savor the Flavor

Upside-Down Peach Cake

Ingredients: 1/4 cup light brown sugar 2 cups fresh peaches, sliced (about 3 peaches) 1/2 tsp. OR 1 tbsp. ground nutmeg OR crystallized ginger, finely chopped 1 cup all-purpose flour 3/4 cup granulated sugar 2 tsps. baking powder 1/4 tsp. baking soda 1/4 tsp. salt 1 tbsp. unsalted butter, softened Instructions: Preheat the oven to 350 degrees. Lightly wipe the bottom of an 8-inch cake pan with vegetable oil. Sprinkle the bottom of the cake pan with brown sugar. Arrange the peaches in the pan int a tight pinwheel pattern. Sprinkle with nutmeg or ginger. Set aside. In a mixing bowl, sift together the flour, sugar, baking powder, soda and salt. Add the softened butter, buttermilk and vanilla, and beat with an electric mixer until smooth. Pour the batter over the peaches, and bake for 50 minutes to 1 hour, until a toothpick inserted in the center comes out clean. 1/2 cup buttermilk 1 tsp. vanilla extract

Cool, cut into wedges, and serve warm or cold.

Anonymous Contribution

Rice Pudding

Ingredients: 1-1/2 cups cream of rice 2 cups sugar 8 cups milk 1 tsp. orange blossom water 1 tsp. rose water

Instructions: Combine all ingredients and pour in a pot over medium high heat stirring constantly until bubbling. Then lower heat to medium-low and keep stirring till the pudding is thick enough. Remove from heat and put into small bowls to cool. When cold garnish with favorite nuts, fruit, jam or jelly. Keep refrigerated.

Carla Mounzer, Lebanon

Savor The Flavor

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