Confectionery Canary

I don't know about you, but I love a good Pineapple Upside Down Cake!  This delicious twist was inspired by autumn apple season and my Pineapple Upside Down Cake recipe!  I hope you enjoy this cake as much as we do!

What You'll Need:
- 1 boxed yellow cake mix (I prefer Duncan Hines)
- 2 Golden Delicious Apples
- 1/2 stick butter
- 1 cup packed brown sugar
- 1/2 teaspoon cinnamon

Directions:
Preheat oven to 350 degrees.  Put butter and sugar in cake pan and place in the oven to melt the butter and sugar. In the meantime, peel, core, and slice apples.  Remove pan from oven and arrange apple slices on top of the melted sugar.  Prepare cake mix per box instructions, or make your own.  Add in cinnamon.  Pour batter into cake pan, over the apples.  Bake for about 40-45 minutes.  The top will get golden brown early, but this is normal.  The center will be liquid until full baking time is reached. As soon as you remove your cake from the oven, carefully invert it onto a cake plate. Tap the bottom of the pan and slowly remove the pan to reveal your beautiful cake!  If you let the cake cool down, even slightly, you risk the fruit or caramel sticking to the inside of the pan, ruining the look of your cake.  This cake is best served fresh and warm.  The topping tends to get soggy if leftover. Enjoy this with friends on a chilly fall evening!

If you're looking for the perfect Memorial Day treat, look no further!  These turnovers are super fast and easy depending on what type of filling you decide to use.  I made a strawberry filling for mine but you can use the cooking directions for any fruit filling, just use the kind of fruit you like and cook until it reaches the consistency you prefer.  Let's get started!

What You'll Need:
- Puffed pastry dough (each sheet typically makes 4 turnovers)
- 16 oz of clean chopped strawberries (or other fruit)
- 3/4 cup water
- 4 tablespoons sugar (adjust to taste)
- 2 tablespoons cornstarch
- 1 egg & 1 tablespoon water

Directions:
You can make your own puffed pastry dough but it can be pretty tricky with humidity variations and all. I picked up a box of Pepperidge Farm Puffed Pasty sheets from the refrigerated isle near pie crusts.  Let the sheets thaw for 40 minutes to an hour then unfold them.  While you're waiting for the pastry sheets to thaw, take a small pan and mix your strawberries, water, sugar, and cornstarch.  Let it cook on medium low for about an hour (if you like chunky fruit filling, cook about 20-30 minutes.) Stir frequently because the fruit tends to scorch very easily.

Preheat oven to 375 degrees. Once your filling is ready, unfold your pastry sheets on a floured surface and roll them out slightly with a rolling pin, cut into four squares. Put a tablespoon or two of filling into the center of each square. Make sure none of the filling touches the edges or else your turnover won't seal. Beat together the egg and water, brush around the edges, then fold into a triangle. Mash the folded edges with a floured fork. Brush egg wash on top of turnovers and make a small slit in the top for steam to escape through.  Place on a greased baking pan and bake until golden brown, about 20 minutes.
Top with a dusting of confectioner's sugar or a simple glaze made with confectioner's sugar and a little cold milk.