I tried a new recipe and it turned out really well. The thing is it is so simple, why didn't I just think it up?
I make pineapple upside down cake, why not apple upside down cake (or gingerbread)?
But you just slice your apples really thin (like you were making a French style apple tart), if you slice them that thin you can leave the peel on if you want, or peel first if you don't like the texture of baked apple peels. I left the peel on this time. Next time I probably won't.
And you melt a half a stick of butter and a half a cup of brown sugar together, pour into the bottom of your baking pan, and arrange the apple slices in slightly overlapping rows until the sugar-butter mixture is completely covered. I did two layers of very thin slices and it took about two large apples.
And then you just mix up your gingerbread, from a box or whatever home recipe you like, pour carefully on top and bake. Let it cool a bit, and invert it on a serving plate. It was tasty, and pretty! It added just a little something extra to basic gingerbread. Which is good already, but this was nice for a change.
Dear Husband had vanilla ice cream and caramel sauce on his. I had mine hot from the oven just as it was.
Again, just something a little different, and not difficult at all.
Tracy
I make pineapple upside down cake, why not apple upside down cake (or gingerbread)?
But you just slice your apples really thin (like you were making a French style apple tart), if you slice them that thin you can leave the peel on if you want, or peel first if you don't like the texture of baked apple peels. I left the peel on this time. Next time I probably won't.
And you melt a half a stick of butter and a half a cup of brown sugar together, pour into the bottom of your baking pan, and arrange the apple slices in slightly overlapping rows until the sugar-butter mixture is completely covered. I did two layers of very thin slices and it took about two large apples.
And then you just mix up your gingerbread, from a box or whatever home recipe you like, pour carefully on top and bake. Let it cool a bit, and invert it on a serving plate. It was tasty, and pretty! It added just a little something extra to basic gingerbread. Which is good already, but this was nice for a change.
Dear Husband had vanilla ice cream and caramel sauce on his. I had mine hot from the oven just as it was.
Again, just something a little different, and not difficult at all.
Tracy
