Two other couples came over yesterday to play Canasta. We went out for dinner, & I made dessert. It was really good & tastes better warm. Despite the length of the recipe, it's easy to make, especially as it can be done a day ahead. There are a lot of apples, but the cake is better with a lot, & I rewarmed the leftover for breakfast this morning. Yum, yum. Brown-Sugar Spice Cake with Cream and Caramelized Apples from Gourmet, March 2006 For caramelized apples 8 Gala apples (3 1/2 pounds) 3/4 stick (6 tablespoons) unsalted butter, softened 3/4 cup packed light brown sugar For cake 1 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon 1/2 teaspoon salt 1/2 teaspoon ground allspice 1/2 teaspoon freshly grated nutmeg 1/8 teaspoon ground cloves 1 stick (1/2 cup) unsalted butter, softened 1/3 cup packed light brown sugar 1 large egg 1/2 cup dark amber or Grade B maple syrup 1/2 cup sour cream 1 teaspoon vanilla For cream 1 1/4 cups chilled heavy cream 1/2 cup sour cream 2 tablespoons sugar Special equipment: an 8-inch square nonstick cake pan (2 inches deep) Put oven rack in middle position and preheat oven to 350°F. Lightly butter and flour cake pan, knocking out excess flour. Make caramelized apples: Peel and core apples, then cut into 1/2-inch-thick wedges. Spread softened butter in an even layer over bottom of a 12-inch heavy skillet and sprinkle with brown sugar. Add apple wedges and cook over moderate heat, without stirring, until sugar is melted and apples start to give off Cook, stirring occasionally, until apples are just tender and juices become syrupy, about 30 minutes more. Pour syrup from skillet into a small heatproof bowl, then sauté apples, stirring occasionally, until caramelized and very tender, about 30 minutes more. Return syrup to apples and cook until heated through, about 2 minutes. Make cake while apples cook: Whisk together flour, baking powder, baking soda, salt, and spices in a bowl. Beat together butter and brown sugar in a large bowl with an electric mixer at medium speed until pale and fluffy. Beat in egg until combined. Add maple syrup, sour cream, and vanilla and beat until combined well. Reduce speed to low and add flour mixture, then mix until just incorporated. Spread batter in cake pan and bake until cake is golden brown and a wooden pick or skewer inserted in center comes out clean, 35 to 40 minutes. Cool in pan on a rack 10 minutes. Make cream just before serving: Beat cream with sour cream and sugar using cleaned beaters at high speed until it just holds soft peaks. To serve: Run a thin knife around edge of pan, then invert cake onto a plate and cut into squares. Serve warm or at room temperature, topped with warm apple mixture and cream Cooks' notes: ·Caramelized apples can be made 1 day ahead and cooled completely, uncovered, then chilled, covered. Reheat over low heat. ·Cake can be made 1 day ahead and cooled completely, uncovered, then kept, loosely covered with plastic wrap, at room temperature.

It looks like the postings that have no replies are falling off the page, so I'm just gonna bump this back up to the top for a bit.

BTW, this recipe is from the Bordeaux region of France. Laura Calder made it yesterday on her show French Cooking at Home. She comes up with some surprisingly simple recipes. I rather enjoy her show, though I'm not sure it's aired in the US.

Easy Chicken Potpie INGREDIENTS: 2 Ready Made Pie CrustÂs 1 Can Cream of Chicken Soup 1 Can Cream Of Potato Soup 1 Small Can Chicken 1 Small Box Carrots and Peas ½ Soup Can Milk DIRECTIONS: Place 1 of the Pie Crusts in a pie plate In a Bowl, Mix the Cream of Chicken and the Cream of Potato Soup and the box of carrots and peas and the can of chicken. Add ½ Soup can of milk. Mix Well Pour the mixture into the pie shell Top the mixture with the second pie shell . Press all the edges of the pie crust and cut a slit in the top of the pie crust. Bake at 350 degrees for 35 to 40 minutes I have this one saved to try in the future Baked Honey Mustard Chicken Breasts 6 skinless, boneless chicken breast halves Salt and pepper, to taste 1/2 cup honey 1/2 cup prepared mustard 1 teaspoon dried basil 1 teaspoon paprika 1/2 teaspoon dried parsley Preheat oven to 350 degrees F. Sprinkle chicken breasts with salt and pepper to taste and place in a lightly greased 13 x 9-inch baking dish. In a small bowl combine the honey, mustard, basil, paprika and parsley. Mix well. Pour 1/2 of this mixture over the chicken and brush to cover. Bake in the preheated oven for 30 minutes. Turn chicken pieces over, brush with the remaining 1/2 of the honey mustard mixture, and bake for an additional 10 to 15 minutes or until chicken is cooked through and juices run clear. Let cool 10 minutes and serve