UPSIDE DOWN CAKE

Temp.: 220° to start, 260° to finish Time: About 30 minutes Serves 8 to 10

Bottom Mixture:

Y, cup butter or margarine

1% cup light brown sugar, packed

1 #2% can fruit, drained 1 package prepared cake mix

ny desired fruit, such as canned sliced pineapple, canned peach halves, canned apricot halves, canned pear halves, drained. Set dial at 220°, add: butter. When melted, add brown sugar, spread brown sugar evenly over surface of Frypan. Arrange drained fruit over sugar mixture. Maraschino cherries, nut meats, or other garnishes may be added. Cover and leave at 220° while preparing batter. Prepare batter as directed on cake mix label. Pour over fruit mixture, spreading to cover it entirely. Cover, turn dial to 260°, bake until top of cake is dry. Loosen around edges with spatula, invert on a cake plate or tray. Allow to stand a few seconds, then lift up Frypan. Serve garnished with whipped cream if desired.

Note #1: Try the following combinations: Canned peach halves, pecans, used with spice cake mix. Apricot and prune halves with gingerbread mix. Bananas and cherries with chocolate cake mix—slice bananas thin, lengthwise and lay over brown sugar. Canned sliced pineapple, witi: yellow or white cake mix.

Note #2: You may use Basic Two Egg Cake recipe, Page 14, for tne -atter. Bake about 35 minutes or until dry on top.

DATE HONEY BARS

Temp.: 280° Time: About 30 ‘minutes Makes about 4 dozen

Ys cup soft shortening 1 fsp. vanilla

1 cup pitted dates, cut 1 cup nuts, chopped

1 cup sifted all-purpose flour 1 tsp. baking powder

Y tsp. salt

3 eggs, unbeaten

] cup strained honey

Sift together flour, baking powder and salt. Place eggs, honey, shortening and vanilla in small mixer bowl. Beat on #8 (high) speed 2 minutes. Add flour mixture and beat on #2 (slow) speed 1 minute. Add dates and nuts, beat 4% minute longer. Meanwhile, preheat Fry- pan. Grease well with unsalted shortening. Add batter spreading to cover bottom evenly. Cover, bake until firm on top. Turn dial to off. Cool in Frypan, cut in squares. Remove with pancake turner. May be sprin- kled with confectioner’s sugar or iced with thin lemon icing.

BROWNIES

Temp.: 280° Time: About 30 minutes Makes about 4 dozen

¥%, cup soft shortening, butter or margarine

1% cups brown sugar, packed

2 eggs

3 sqs. (3 oz.) unsweetened chocolate, melted and cooled

2 tsp. vanilla

% cup milk

2% cups sifted all-purpose flour ¥, tsp. soda

Y tsp. salt

Combine in large mixer bowl, shortening, sugar, eggs, chocolate and vanilla. Beat on #8 speed (high) until well blended, about 1% minutes. Start preheating Fry- pan with cover to 280°. Add milk. Sift together flour, soda and salt. Add to first mixture. Beat on #3 speed

(low to medium) until blended, scraping bowl while beating. When light goes out brush Frypan with un- salted shortening, add batter, spreading to cover entire surface. Cover, bake until top is no longer sticky. Loosen around edges with a spatula. Invert on a cooler rack. When cool, ice.

CHOCOLATE ICING

Combine in small mixer bowl, 2 tbsp. soft butter, 1% cups sifted confectionet’s sugar, 3 tbsp. water, 2 tsp. corn syrup, 1 tsp. vanilla, 2 sqs. unsweetened chocolate, melted. Beat on #3 speed, until well blended, spread over cool brownies or other cookies. Sprinkle gener- ously with coconut or chopped nuts. Cut into squares.

Note No. 1: 1% cups chopped nuts may be added to brownie batter instead of chopped huts which are sprinkled on the icing.

Note No. 2: When preparing brownie packaged mix, which is packed in foil baking pan, place a low rack or trivet in Frypan. Cover, pre-heat at 420° F. until light goes out. Prepare mix as directed on label. Spread in greased foil pan. Set pan on rack. Bake at 420° until no longer moist on top (about 45 minutes).

Note No. 3: Packaged brownie mixes which are pack- aged as cake mixes may be baked directly in bottom of Frypan. Bake as brownie recipe.

CHERRY CAKE PUDDING

Temp.: 260° Time: About 30 minutes Serves 8 to 10

Fruit Mixture:

2 #2 cans pitted sour cherries 1%) cups sugar

¥, tsp. almond extract

¥, tsp. red food coloring

2 thsp. cornstarch 2 thsp. melted butter or margarine

Batter:

Use packaged yellow or white cake mix or Basic Two Egg Recipe, Page 14. Combine cherries, sugar, extract, food coloring, cornstarch and melted butter in a bowl. Mix well. Prepare batter. Meanwhile, preheat Frypan to 260°. When light goes out, grease with unsalted short- ening. Add batter, spreading evenly. Pour cherry mix- ture over batter distributing cherries evenly. Cover, bake until firm on top. Turn dial to off. Cut in squares and place on serving dishes, spoon cherry sauce over cake. Serve warm with whipped or ice cream.

CHOCOLATE CHIP BARS

Temp: 280° Time: About 35 minutes Makes about 4 dozen

2 eggs, unbeaten

1 cup sifted all-purpose flour

1 cup uncooked rolled oats

1 or 2 packages semisweet chocolate pieces

Ye cup brown sugar, packed Y cup granulated sugar

1 cup soft shortening

2 tsp. vanilla

Y tsp. salt

Combine sugar, shortening, vanilla, salt and eggs in large mixer bowl. Beat on #8 speed about 2 minutes. Start preheating covered .Frypan to 280°. Add flour, rolled oats and chocolate pieces to batter. Beat on #2 speed (low) 2 minutes. When light goes out, grease Frypan well with unsalted shortening. Spread batter evenly over bottom. Cover, bake until dry on top. Uncover, turn dial to off. Let cool in pan. Ice with chocolate icing above. Sprinkle thickly with chopped nuts.

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