Making this for the gluten-free family coming tonight. I probably won't be around much this next week, and I'll miss you all!! Gluten-Free Apple Cake 1 box Betty Crocker� Gluten Free yellow cake mix 1 stick margarine, softened 1/3 cup water 3 eggs 1 teaspoon ground cinnamon 1/4 teaspoon ground allspice 2 cups chopped peeled apples (cooking/baking variety) 1. Heat oven to 350�F. Grease bottom of 9-inch square pan with shortening or cooking spray. 2. Make cake batter as directed on box, beating all ingredients except apples in large bowl with electric mixer on medium speed 2 minutes. Stir in apples. Spread in pan. 3. Bake 40 to 45 minutes or until toothpick inserted in the center comes out clean. Cut into 16 squares.

This was on tv this afternoon. Its seem kinda complicated but looks real good. Sweet and Salty Caramel Cake Yield: 1 (8-inch cake) For the Classic Chocolate Layers 3/4 cup unsweetened cocoa powder 1 1/4 cups hot water 2/3 cup sour cream 2 2/3 cups all-purpose flour 2 tsp. baking powder 1 tsp. baking soda 1/2 tsp. salt 3/4 cup (1 1/2 sticks) unsalted butter, softened 1/2 cup vegetable shortening 1 1/2 cups granulated sugar 1 cup firmly packed dark brown sugar 3 large eggs, at room temperature 1 tbsp. vanilla extract For the Salted Caramel 1/2 cup heavy cream 1 tsp. fleur de sel 1 cup sugar 2 tbsp. light corn syrup 1/4 cup sour cream For the Whipped Caramel Ganache Frosting 1 pound dark chocolate (60 to 70% cacao), chopped 1 1/2 cups heavy cream 1 cup sugar 2 tbsp. light corn syrup 2 cups (4 sticks) unsalted butter, soft but cool, cut into 1/2-inch pieces To Assemble the Cake 2 tsp. fleur de sel, plus more for garnish Make the Classic Chocolate Cake Layers Preheat the oven to 325�F. Butter three 8-inch round cake pans, line the bottoms with parchment paper, and butter the parchment. Dust with flour, and knock out the excess flour. In a medium bowl, combine the cocoa powder, hot water, and sour cream and set aside to cool. Sift the flour, baking powder, baking soda, and salt together into a medium bowl and set aside. In the bowl in an electric mixer fitted with the paddle attachment, beat the butter and shortening on medium speed until ribbonlike, about 5 minutes. Add the sugars and beat until light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition, then add the vanilla and beat until incorporated. Scrape down the bowl and mix again for 30 seconds. Add the flour mixture, alternating with the cocoa mixture, in three additions, beginning and ending with the flour mixture. Divide the batter among the prepared pans and smooth the tops. Bake for 35 to 40 minutes, rotating halfway through the baking time, until a toothpick inserted in the center of each cake comes out clean. Transfer the cakes to a wire rack and let cool for 20 minutes. Invert the cakes on the rack, remove the pans, and let cool completely. Make the Salted Caramel In a small saucepan, combine the cream and fleur de sel. Bring to a simmer over very low heat until the salt is dissolved. Meanwhile, keeping a close on the cream mixture so it doesn�t burn, in a medium saucepan combine 1/4 cup water, the sugar, and corn syrup, stirring them together carefully so you don�t splash the sides of the pan. Cook over high heat until and instant-read thermometer read 350�F, 6 to 8 minutes. Remove from the heat and let cool for 1 minute. Add the cream mixture to the sugar mixture. Whisk in the sour cream. Let the caramel cool to room temperature, then transfer to an airtight container and refrigerate until you are ready to assemble the cake. Make the Whipped Caramel Ganache Frosting Put the chocolate in a large heatproof bowl and set aside. In a small saucepan, bring the cream to a simmer over very low heat. Meanwhile, keeping a close on the cream mixture so it doesn�t burn, in a medium saucepan combine 1/4 cup water, the sugar, and corn syrup, stirring them together carefully so you don�t splash the sides of the pan. Cook over high heat until and instant-read thermometer read 350�F, 6 to 8 minutes. Remove from the heat and let cool for 1 minute. Add the cream to the caramel and stir to combine. Stir slowly for 2 minutes, then pour the caramel over the chocolate. Let the caramel and chocolate sit for 1 minutes, then, starting in the center of the bowl, and working your way out to the edges, slowly stir the chocolate and caramel mixture in a circle until the chocolate is completely melted. Let the mixture cool, then transfer it to the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until the bowl feels cool to the touch. Increase the speed to medium-high and gradually add the butter, beating until thoroughly incorporated. Scrape down the bowl and beat on high speed until the mixture is fluffy. Assemble the Cake Place one cake layer on a serving platter. Spread 1/4 cup of the caramel over the top. Let the caramel soak into the cake, then spread 3/4 cup of the ganache frosting over the caramel. Sprinkle 1 teaspoon of the fleur de sel over the frosting, then top with the second cake layer. Spread with caramel, then the caramel frosting and sprinkle with 1 teaspoon of the fleur de sel. Then top with the third layer. Spread with caramel. Crumb coat the cake and put the cake in the refrigerator for 15 minutes to firm up the frosting. Frost the sides and top with the remaining frosting. Garnish with a sprinkle of fleur de sel. The cake will keep in a cake saver at room temperature (cool and humidity free) for up to 3 days. If your room is not cool, place the cake in a cake saver and refrigerate for up to 3 days. Remove the cake from the refrigerator and let it sit at room temperature for at least 2 hours before serving. Here is a link that might be useful: Cake pic

I've made rolls similar to these but never the same technique--and never with raisins, which I love! CINNAMON PECAN CARAMEL PULL APARTS (The Sam) 3-10 oz packages refrigerator biscuits, quartered 1 2/3 cups sugar 3/4 cup butter 2 teaspoons cinnamon 1/2 cup pecan pieces 1/4 cup raisins Preheat oven to 350 Combine cinnamon and 2/3 cup sugar in large bowl. Drop biscuit quarters in the bowl a few at a time and mix with your hands until evenly covered with cinnamon sugar. Meanwhile, combine remaining sugar and butter in a small pot over low heat until butter has melted � mix well. Scatter half the pecans and raisins in bottom of buttered bunt pan, and cover with half the coated biscuit quarters. Pour half the melted butter mixture over the biscuits, and repeat again with pecans, raisins, biscuits and finally the rest of the butter. Bake in heated oven for about 40 minutes. Carefully turn upside down on a platter big enough to handle some dripping of the gooey carmelly stuff running down the sides.

Patti, how did you like last night`s curry chicken. Crap my computer is making funny symbols and I can`t post a question mark. I don`t want to re-start my computer right now, so bear with me. This is the easiest tomato sauce, you`ll ever make. We had this on Sunday with spaghettini and it is incredibly good. I didn`t throw the onion out, but chopped it up to serve with the sauce. Marcella Hazan`s Tomato Sauce (Marcella Hazan Essential Classic Italian Recipes Cookbook) 2 pounds fresh, ripe tomatoes, blanched, peeled and chopped; or 2 cups canned imported Italian tomatoes, cut up, with their juice 5 tablespoons butter 1 medium onion, peeled and cut in half Salt to taste Put tomatoes in a saucepan, add the butter, onion, and salt, and cook uncovered at a very slow, but steady simmer for about 45 minutes, or until it is thickened to your liking and the fat floats free from the tomato. Stir from time to time, mashing up any large pieces of tomato with the back of a wooden spoon. Taste and correct for salt. Discard the onion before tossing with pasta. Serve with freshly grated parmigiano-reggiano cheese for the table.