Annie, I know tons of people who store pans in their oven. I also just do not get it. The biggest disaster (lately) that I have created is to try to make a batch of bread that makes two loaves in my breadmaker. (Annie's maple oatmeal bread). Well, I never gave it any thought, but when the cycle beeped and I went to get it out to shape and bake, there was yeasty dough all over the counter, the floor, in the bottom of the breadmaker...yikes! We had to take the breadmaker and use a spray hose from the kitchen faucet to clean it out. Didn't know if spraying that water in it would hurt it or not, but I managed to make bread in it yesterday and it worked just fine. But what a mess to clean up!

Made the Southern Living Bananas Foster Upside Down Cake and it was wonderful - and it looked just like the picture! I thought the bananas were a bit too soft; mine were just getting a few brown spots. I think it would work better if the bananas had just turned yellow. Bananas Foster Upside-Down Cake One quick flip and this cake tumbles from the skillet perfectly golden and party ready. Bananas Foster Upside-Down Cake Photo by: Photo: Jennifer Davick; Styling: Lydia Degaris Pursell YIELD: Makes 8 servings HANDS-ON:20 Minutes TOTAL:1 Hour, 18 Minutes COURSE: Desserts, Cakes/Frostings Ingredients 1/2 cup chopped pecans (We used walnuts) 1/2 cup butter, softened and divided 1 cup firmly packed light brown sugar 2 tablespoons rum 2 ripe bananas 3/4 cup granulated sugar 2 large eggs 3/4 cup milk 1/2 cup sour cream 1 teaspoon vanilla extract 2 cups all-purpose baking mix 1/4 teaspoon ground cinnamon Preparation 1. Preheat oven to 350�. Bake pecans in a single layer 8 to 10 minutes or until toasted and fragrant, stirring once. 2. Melt 1/4 cup butter in a lightly greased 10-inch cast-iron skillet or 9-inch round cake pan (with sides that are at least 2 inches high) over low heat. Remove from heat; stir in brown sugar and rum. 3. Cut bananas diagonally into 1/4-inch-thick slices; arrange in concentric circles over brown sugar mixture. Sprinkle pecans over bananas. 4. Beat granulated sugar and remaining 1/4 cup butter at medium speed with an electric mixer until blended. Add eggs, 1 at a time, beating just until blended after each addition. Add milk and next 2 ingredients; beat just until blended. Beat in baking mix and cinnamon until blended. (Batter will be slightly lumpy.) Pour batter over mixture in skillet. Place skillet on a foil-lined jelly-roll pan. 5. Bake at 350� for 40 to 45 minutes or until a wooden pick inserted in center comes out clean. Cool in skillet on a wire rack 10 minutes. Run a knife around edge to loosen. Invert onto a serving plate, spooning any topping in skillet over cake. Southern Living NOVEMBER 2011

To bzamp58 Hi, I make and decorate cakes. I have NO trouble at all with my recipes for doing cakes. I always use the roller. Just make sure you do the wet ingredients first. The add the dry. My cakes are light, moist, fluffy. (As with all recipes and the DLX the wet should go in first dry last). Thanksgiving...Whip Cream! My granddaughter is not too familiar with my DLX...was using white bowl and beaters, she said I can do the whip cream Gram. Huh well we had chunky almost butter whip cream! The look on her face was priceless. How we laughed! Just added a tablespoon of cream to the 2 cups whipped and consistency was fine for the pumpkin pie! And I am thrilled this year to have my DLX for all my Christmas cookie orders! So much easier! Last year I used my 1980 Kitchen Aid and did 3000 cookies in three weeks. I had been so booked with wedding cookies so got a late start! Still got a late start this year cause we did a total "kitchen make-over"! But now my wonderful DLX and new kitchen...I am so blessed! Time to get Pecan Tassies out of oven. May all have a Merry Christmas and Happy New Year!

For the small amount of cake flour called for in this recipe, it probably won't make much difference and I wouldn't worry about it or alter the amount (more about that below). If you keep one of the Southern All-Purpose flours around for making biscuits and quick breads (White Lily, Martha White, Gladiola or Red Band which have 7.5-9.5% protein) it would make an excellent substitute (cup for cup) because it has close to the same amount of protein as cake flour (7.5-8.5%). People who make lots of quick breads and cake would get better results if they DID use a Southern All-Purpose flour instead of National Brands and Northern Brands of all-purpose flour which have more gluten/protein in them. Southern All-Purpose flours have less gluten than Northern All-purpose (Robin Hood, Hecker's and King Arthur 11-13%) and National Brands of All-purpose flour (Gold Medal & Pillsbury 10-12%). It's all about the gluten development... The more gluten there is to develop in the flour, the tougher the cake will be. But once again, there's not enough cake flour in the recipe to worry about. Hendricus gave the #1 advise when substituting all-purpose flour for cake flour - less mixing. The more you mix, the more the gluten develops into long strands. The more gluten you develop during mixing the harder it is for the leavening gases to escape. They literally have to "drill" their way through the long gluten strands. The leavening gases leave narrow holes that run from the bottom to the top of the cake (or quick bread). Tunnels are the hallmark of overmixing and over-developing the gluten. There's not enough cake flour involved in the recipe to alter the amount of the flour. The reason for reducing the amount of all-purpose flour when you use it instead of cake flour is because gluten absorbs a lot of hydration and the cake can be drier because of the added gluten found in all-purpose flour. A reduction of the amount of all-purpose when substituting it for cake flour will reduce the total amount of gluten -- a little. There's a third way to reduce gluten - add more fat. Fat coats the gluten so that it doesn't have as much contact with the hydration, so it only develops into short strands. This is a common method used when people want a more tender pastry crust and are using one of the higher-gluten (higher protein content) Northern all-purpose flours. After the flour lesson, I wouldn't worry about using all-purpose instead of cake flour. -Grainlady