the sosebee's

Yes, that’s right. Two words you wouldn’t necessary associate together. Of course, that is unless you’re from the good ‘ole south. We love our tomatoes down here, home grown are the best variety. And it goes without saying that we love our pies, typically sweet, but we’ve found ways around that so that we can put just about anything in a pie.

The secret ingredient is this one, is definitely the tomatoes. So, be picky. Luckily we just happened to have been in Georgia this past weekend celebrating her Gramma’s 90th birthday and got to pick quite a few huge ripe tomatoes from the garden. They made the meal.

This recipe hails from Kristen’s home state of Alabama, and being the first time she made it, you’d thought she grew up doing it. It’s also featured in this months Southern Living magazine. Let me say, if you don’t have this fine publication, and you live south of the Mason Dixon line, then I suggest you pick up a copy. If I had to describe it to you, I’d say it’s about like sitting on the front porch in the rocking chairs conversing with your neighbors over the seasons happenings and everything that you’ve been making from all the fresh goods from the garden.

the ingredients and the process for making this dessert was about as long as the name of it. it was a tedious recipe, much more than i had anticipated. and i’m sure it would’ve tasted as good as it looks too. note: all purpose flour is not the same thing as all purpose baking mix. this seems obvious. well, i missed it. i didn’t have my proof-reader working with me. another note: read the whole recipe before you start for any helpful tidbits (i.e. “we used bisquick all purpose baking mix for our recipe”).

it really didn’t turn out all that bad. you could definitely tell there was something missing in the cake part, though. and as good as it was this way, i can’t imagine how good it is if you make it right. try it out:

Upside-Down Caramelized Apple Cake

Hands-on Time: 38 min.; Total Time: 1 hr., 38 min. To get a true reading of doneness, insert the wooden pick only halfway through the cake when testing.

Yield: Makes 8 to 10 servings
Ingredients

* 1/2 cup chopped pecans
* 2 large Granny Smith apples, peeled and cut into 1/2-inch-thick slices
* 1 tablespoon lemon juice
* 2 teaspoons vanilla extract, divided
* 3/4 teaspoon ground cinnamon, divided
* 1/2 cup butter, softened and divided
* 2 teaspoons brandy
* 1 cup firmly packed light brown sugar
* 3/4 cup granulated sugar, divided
* 2 large eggs, separated
* 3/4 cup milk
* 1/2 cup sour cream
* 2 cups all-purpose baking mix
* 1/8 teaspoon ground nutmeg

Preparation

1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring after 5 minutes. Increase oven temperature to 375°.

2. Toss apple slices with lemon juice, 1 tsp. vanilla extract, and 1/2 tsp. cinnamon.

3. Melt 1/4 cup butter in a 10-inch cast-iron skillet over low heat. Remove from heat; stir in brandy. Sprinkle with brown sugar.

4. Sprinkle pecans over brown sugar mixture. Arrange apples in 2 concentric circles over pecans.

5. Beat 1/2 cup granulated sugar and remaining 1/4 cup butter at medium speed with an electric mixer until blended. Add egg yolks, 1 at a time, beating just until blended after each addition. Add milk, sour cream, and remaining 1 tsp. vanilla, beating just until blended.

6. Whisk together baking mix, nutmeg, and remaining 1/4 tsp. cinnamon in a medium bowl. Add nutmeg mixture to butter mixture, beating just until blended.

7. Beat egg whites in a large bowl at high speed until soft peaks form. Gradually beat in remaining 1/4 cup granulated sugar until stiff peaks form. Fold into batter. Spread batter over apples in skillet.

8. Bake at 375° for 50 to 54 minutes or until a wooden pick inserted halfway into center of cake comes out clean. Cool in skillet on a wire rack 10 minutes. Carefully run a knife around edge of cake to loosen. Invert cake onto a serving plate, replacing any topping that sticks to skillet on cake.

Note: We tested with Bisquick Original All-Purpose Baking Mix.

even though we don’t have a kitchen right now, the lack of jobs for either of us has driven us to find some very fun alternatives:

cooking is one of them.

white chocolate raspberry scones

it’s a fun process and it’s something that we can enjoy together. we don’t even get in each other’s way too much while we’re doing it. i think it fits both our personalities real well also. We both love reading and making, acquiring knowledge and working with our hands. the concepts of cooking are fascinating as well. A lot of different and unique, sometimes crazy, ingredients come together under different methods of unity and under different conditions and end up making something amazing!

Not by mere coincidence either.