This recipe for Stone Fruit Almond Upside-Down Cake works equally well using any kind of stone fruit or a mix of every kind of stone fruit, including plums, apricots, nectarines, peaches and plumcots.

As the summer’s weather pattern shifts into high gear why not bake a yummy cookie in the early morning to keep the house cool later in the day and enjoy after lunch or dinner? Dusted with confectioner ...

A sweet and satisfying dessert option that is packed with vitamins. Cut banana into bite-sized rounds. Cut strawberries in half. Dice plum. Combine together in the empty baking dish. Drizzle with 4 ...

1. Preheat oven to 350 degrees F. and butter the sides and bottom of a 10-inch round tart pan. 2. Using a food processor, blend the butter, sugar and almond extract on medium speed until creamy. In a ...

Most of us know fruit cocktail as the little diced fruit that comes out of a can. You can probably name the ingredients with your eyes closed: colored cherries, green grapes, peaches, pears and ...

Peaches and other summer stone fruit have skins that can be a little tough, and recipes often call for peeling them before using. There’s an easy way to peel them -- and the method works for peeling ...

This recipe for Stone Fruit Almond Upside-Down Cake works equally well using any kind of stone fruit or a mix of every kind of stone fruit, including plums, apricots, nectarines, peaches and plumcots.

Preheat oven to 350 F. In a small bowl combine 2 tablespoons of the butter, the brown sugar and 1 teaspoon of the vanilla extract. Lightly grease the sides of an 8-inch square cake pan; spread the ...