APPLE UPSIDE DOWN CAKE

I recently found this recipe my mom gave me many years ago.  Don't think I ever made it ... until today.

1/4 cup of crisco
1/2 cup of sugar
1 egg
1 teasp of vanilla
1 1/2 cups of flour
2 teasp of baking powder
1/4 teasp of salt
1/2 cup of milk
2-4 apples (I used macs because they are in season)
2 teasp of cinnamon (mixed with 1/4 cup of sugar)

Cream the crisco, while adding sugar, well beaten egg and vanilla.
Sift dry ingredients together and add alternately with the milk.

Grease bottom and sides of pan well.

Peel, and slice apples thin and spread on the bottom of the pan. Sprinkle apples with the cinnamon and sugar mixture. Pour cake mixture over the apples.

Bake at 325 degrees for approximately 45 minutes.

Serve with fresh whipped cream or ice cream.

Labor Day Weekend Lobster Stew

*Lobster Stew

Ingredients: 6 lobsters, cooked, picked, cut into chunks... 1 can evaporated milk, 1 quart half n half (or whole milk works, too) and TWO (yes two) sticks of salted sweet cream butter!

In a large skillet, saute COOKED lobster meat for about 5-10 minutes on medium heat. This simply releases some of that "red" into your stew to make it orange. But is a KEY step! Saute in one HALF of a stick of butter... when you're done sauteing, add can of evaporated milk, and quart of half and half (or milk, either do the trick, I actually prefer milk over half and half!) and then you add the other 1.5 sticks of butter, turn the heat on LOW and wait....

You want that heat to stay on low for two reasons. One, it slowlyyyy melts those butter sticks, and two, it gives the stew time to "cure"...

Something new I tried this year is YELLOW CAP Mrs. Dash (there is only ONE Mrs. Dash with a yellow cap, you can't get confused) to top the stew. There is something about the flavor of the yellow cap Mrs. Dash on stews... also, your favorite oyster crackers to sop up that DELICIOUS broth!

This recipe is an amended version of what my mother always made...She would have LOVED this version.

Finally, this stew, generous with fresh lobster meat was made possible because of my son who has had a Maine Lobster License.