This is not only delicious, it's awesome-looking as well!
Here's how to make:
Citrus Upside-Down Cake
1 and one-third cups of packed brown sugar
½ cup of butter, melted
¼ cup water
5 to 6 grapefruits, navel oranges and/or clementines, peeled and thinly sliced (you can leave the skin on the clementines, if you prefer. The thinner skin becomes tender and less bitter after it's baked).
2 cups of all-purpose flour
2 tsp of baking powder
½ tsp ground cardamon
4 eggs, at room temperature
2 cups of granulated sugar
1 cup of milk
¼ cup butter, cut up
1. Preheat the oven to 350 (degrees) F.
In a medium bowl, stir together brown sugar, ½ cup melted butter and water until combined; spread evenly over the bottom of a 13x9x2-inch baking pan.
Place the fruit slices over the brown sugar mixture.
2. In a medium bowl, stir together the flour, baking powder and ground cardamon; set aside.
In a large nixing bowl, beat the eggs with an electric mixer on high speed for about 4 minutes or until thick.
Reduce speed to medium.
Gradually add granulated sugar, beating 4 to 5 minutes or until light and fluffy.
Add the flour mixture; beat on low to medium speed just until combined (the mixture will be thick).
3. In a small saucepan, heat and stir milk and ¼ cup butter until the butter melts; add to batter, beating until combined.
Carefully pour the batter into prepared pan over citrus slices (as you're putting the citrus slices into the pan, you can overlap them if you want!).
4. Bake for 45 minutes or until a wooden toothpick inserted near the center comes out clean (avoid checking the cake too early; it might sink in the center!).
Remove; cool on a wire rack for at least 20 minutes.
5. Loosen the sides of the cake; invert onto serving platter.
Spoon any remaining brown sugar mixture in the pan over the top of the cake.
Makes 20 servings
Prep time: 30 min.
Bake time: 45 min.
Stand (or cool down) time: 20 min.
Three Cooking Burn Remedies
According to David J. Hufford, professor emeritus at Penn State College of Medicine, there are at least three quick and easy burn (first-degree) remedies that most households already have.
White Vinegar-When mixed with an equal amount of water, it becomes a gentle antiseptic that can help prevent infection. Just pour the mixture over the burn and allow skin to dry. After treating the burn, loosely cover the area with a sterile gauze bandage.
Please Note: If the burn's larger than 3 inches in diameter or comes with severe swelling, pain, discoloration or blistering, call your doctor ASAP.
Water will stop the burning process and any skin inflammation. What To Do: Hold the affected area under cool running water for at least a few minutes. Or you can fill a clean bowl with cool water and submerge the skin.
Black Tea-Did you know the tannic acid that's contained in this beverage is a potent anti-inflammatory? Simply place three bags of black tea in a small bowl and cover with cool water. Steep until the water begins to darken, then dab on the liquid with a clean cloth.
And here's two to avoid:
Do Not use butter-Even though it's long been promoted as an effective healer, it actually isn't. That's because when left on a wound, butter promotes bacterial growth, which leads to infection. And that's also the case with yogurt and mayonnaise-Do Not use!
Ice has also long been promoted for its numbing effect, but after just a few seconds, freezing temperatures actually will only cause additional damage to injured skin. And who needs that?
Source: “Easy Holiday Baking” by Maggie Meyer-Better Homes and Gardens, November 2013 and “Better Health” by Christian Millman-Better Homes and Gardens, Dec. 2012