UPSIDE-DOWN CAKE
Velvet Crumb is a favorite right side up and a double favorite upside down.
Heat oven to 350° (mod.). Melt 2 tbsp. butter in 8″ square pan or 9″ round layer pan. Sprinkle with ¼ cup brown sugar. Arrange over sugar mixture fresh or well drained canned fruit (peach slices, pineapple slices or chunks, or apricot halves). Make Velvet Crumb Cake batter ([p. 12]). Pour over fruit. Bake 35 to 40 min., until toothpick stuck in center comes out clean. Invert at once on serving plate. Leave pan over cake a minute. Serve warm with plain or whipped cream.
Neat Trick: Dazzle the family with different designs on your upside-down cakes.
EASY COOKIES
CHOCOLATE CHIP COOKIES
All-time favorites for the cooky jar.
¼ cup soft butter ¾ cup brown sugar (packed) 1 egg 1½ cups Bisquick ½ cup chopped nuts 6-oz. pkg. semi-sweet chocolate pieces or one or two candy bars cut in small pieces
Heat oven to 375° (quick mod.). Mix well butter, sugar, egg. Stir in Bisquick, nuts, chocolate pieces. Drop with teaspoon 2″ apart on ungreased baking sheet. Bake about 10 min. until light brown. Makes 3 doz.