I love apple cake. Do you think a little cinnamon would enhance this recipe or not? CARAMEL APPLE CAKE (Paula Deen recipe from The Charm of Home) 2 1/2 cups sugar 3 eggs 1 1/2 cups vegetable oil 3 cups all-purpose flour 2 tsp. vanilla 1 cup chopped walnuts 2 1/2 cups diced apples, canned or fresh Preheat oven 350 degrees. Cream together sugar, eggs, and oil. Add flour; mix together until well blended. Add vanilla, nuts, and diced apples. Spread into a lightly greased and floured 13 x 9-inch baking dish; bake for 45 to 60 minutes. Cake is done when toothpick inserted in center comes out clean. When cake is done, punch holes in it with a knife and pour topping over. Caramel Topping: (I cut all of this recipe in half, it was just way too much butter and sugar.) This is the cut in half version. 1 1/2 stick of butter 1 cup of brown sugar 1/8 cup of milk Heat all ingredients together over medium heat. Bring to a boil, stirring constantly. Let boil for about 2 minutes. Pour over warm cake. Serves 15-20

This looks good and the reviews great as well. Five-Spice Grilled Chicken with Hoisin-Maple Glaze (Fine Cooking) Chinese cooks have used five-spice powder and hoisin to flavor barbecued meat for centuries, and they're really onto something: it gives this chicken a sweet, spicy, haunting flavor. Unless you're feeding all white-meat lovers or all dark-meat lovers, grill an assortment of chicken legs, thighs, breasts, and wings. Serves 4 to 6 2 Tbs. dark brown sugar 1 Tbs. sweet Hungarian paprika 1 Tbs. minced fresh garlic (about 3 large cloves) 2-1/2 tsp. Chinese five-spice powder 1 tsp. ground fennel seed 1 tsp. dry mustard Kosher salt and freshly ground black pepper 3 lb. bone-in chicken pieces (legs, thighs, breasts, and wings) 1/4 cup hoisin sauce 2 Tbs. pure maple syrup 1 Tbs. soy sauce 1 Tbs. honey 2 tsp. Asian sesame oil 2 tsp. minced fresh ginger 1/4 cup peanut or canola oil Tip: Indirect grilling is a must for chicken on the bone so the chicken can cook through before the outside burns. Don't glaze the chicken until just before it's done, or the glaze will burn; watch for flare-ups after the glaze goes on. In a small bowl, combine the brown sugar, paprika, garlic, 2 tsp. of the five-spice, fennel, mustard, 1 Tbs. salt, and 2 tsp. pepper. Put the chicken pieces in a 9x13-inch baking dish and rub the spice mix all over the chicken. Cover and refrigerate for at least 2 hours and no more than 6 hours. Prepare a charcoal or gas grill fire for indirect cooking over medium heat (325F to 375F). In a small bowl, combine the hoisin, maple syrup, soy sauce, honey, sesame oil, ginger, and the remaining 1/2 tsp. five-spice powder. Lightly brush the chicken pieces with the peanut oil and arrange skin side down over direct heat. Cover and cook until grill marks form, 3 to 5 minutes. If the chicken flares up, immediately move it to indirect heat. Flip the chicken and mark the other side, 2 minutes more. Move the chicken to the cooler side of the grill to finish cooking over indirect heat. Cover and cook, occasionally rearranging the pieces to ensure even cooking, until an instant-read thermometer registers 165F (breast pieces) to 170F (leg pieces), 30 to 45 minutes. Generously brush the glaze on the chicken and flip glaze side down over to the hotter part of the grill. Cook until the glaze is bubbly and deep red, 30 to 60 seconds. Brush more glaze on the top of the chicken, flip, and cook for 30 to 60 seconds more. Serve immediately.

I've made this too. Just a warning--it's super rich, so cut into rather small pieces.

Cherry Buttermilk Loops YIELD Makes 16 rolls INGREDIENTS 1/3 cup chopped dried cherries 1/2 cup water Dough 1/2 cup buttermilk 1/4 cup soaking liquid from cherries 1 egg 3 tablespoons butter, softened 1 teaspoon salt 3 cups bread flour 1/4 cup sugar 2 teaspoons active dry yeast Topping 1/4 cup cherry preserves, large cherry pieces chopped 1âÂÂ1/3 cups powdered sugar 3 tablespoons buttermilk 1/4 cup sliced almonds, toasted* *To toast almonds, spread in single layer on baking sheet. Bake in preheated 350 F oven 8 to 10 minutes or until golden brown, stirring frequently. PREPARATION: Place cherries and water in small microwavable bowl; cover. Microwave on HIGH 30 seconds; let stand 5 minutes. Drain cherries, reserving 1/4 cup soaking liquid for dough. Measuring carefully, place all dough ingredients in bread machine pan in order specified by owner's manual, adding cherries with flour. Program dough cycle; press start. Lightly grease 2 baking sheets; set aside. When cycle is complete, punch down dough; remove to lightly floured surface. If necessary, knead in additional bread flour to make dough easy to handle. Divide dough into 16 equal pieces. Gently roll and stretch each piece into 7-inch-long rope. Shape each rope into half-figure-eight loop and place on prepared baking sheets. Cover with clean towel; let rise in warm, draft-free place 45 minutes or until doubled in size. Preheat oven to 375 F. Bake 12 to 15 minutes or until golden brown. Meanwhile, heat preserves in small saucepan over low heat just until slightly warmed and softened, but not melted. Remove rolls from oven. Immediately brush entire surfaces generously with warm preserves. Remove from baking sheets; cool on wire racks. Combine powdered sugar and buttermilk in small bowl, stirring until smooth. Place waxed paper under wire racks. Drizzle buttermilk icing over tops of rolls. Sprinkle with almonds. Variation Substitute dried blueberries for dried cherries and blueberry preserves for cherry preserves. From Easy Home Cooking Sue