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" Peach Upside-Down Cake Active Time: 20 minutes Total Time: 50 minutes Ingredients Topping \u2022 \u00BD cup sugar \u2022 1 Tbsp butter \u2022 1 Tbsp lemon juice \u2022 2 Tbsp peach schnapps or peach nectar \u2022 4 large ripe peaches (about 1\u00BD lb), pitted, peeled, cut in 1-in.-thick wedges Cake \u2022 1 cup plus 2 Tbsp cake flour (not self-rising flour) \u2022 1 tsp baking powder \u2022 \u00BD tsp baking soda \u2022 \u00BC tsp grated nutmeg \u2022 \u00BC tsp ground cinnamon \u2022 ? cup sugar \u2022 2 Tbsp butter, softened \u2022 1 large egg \u2022 1 tsp vanilla extract \u2022 \u00BC tsp almond extract \u2022 ? cup buttermilk Directions Topping: In a 9\u00BD- or 10-in. nonstick ovenproof skillet (see Note), mix sugar and 3 Tbsp water. Boil, swirling pan, about 5 minutes until sugar starts to caramelize and turns a light honey color. Remove from heat; stir in butter, lemon juice and schnapps until blended (if caramel hardens, stir over low heat until dissolved). Cool slightly, then arrange peach slices in caramel, overlapping to fit. Heat oven to 350\u00B0F. Cake: Whisk flour, baking powder, baking soda and spices in a small bowl to blend. In a medium bowl, with a handheld mixer on medium speed, beat sugar, butter, egg and extracts 3 minutes, or until pale and smooth. On low speed, alternately beat in flour mixture and buttermilk just until blended. Spoon over peaches; spread evenly to edges. Bake 35 to 40 minutes until a wooden pick inserted in center of cake comes out clean. Cool in skillet on a wire rack 5 minutes. Run a thin knife around edges of cake to loosen; invert onto serving plate. (If any peach slices stick to skillet, replace on cake.) Serve cake warm or at room temperature. \u2014Courtesy of Woman&amp;#039;s Day Magazine Back to the spice guide &amp;amp;gt;     Photo Credit: Anastassios Mentis   Grilled Snapper with Mango Salsa Active Time: 25 minutes Total Time: 50 minutes Ingredients Mango Salsa \u2022 1\u00BD cups diced mango \u2022 \u00BE cup diced peeled, halved and seeded cucumber \u2022 \u00BD cup diced red onion \u2022 2 tsp minced, seeded serrano chile pepper \u2022 2 tsp grated lime zest \u2022 3 Tbsp lime juice \u2022 \u00BD cup cilantro, coarsely chopped \u2022 \u00BC tsp salt Snapper \u2022 2\u00BD tsp ancho chile powder \u2022 \u00BC tsp cinnamon \u2022 \u00BC tsp salt \u2022 4 red snapper fillets (6 oz each) \u2022 2 Tbsp olive oil Directions Salsa: Mix ingredients gently but thoroughly. Refrigerate at least 20 minutes for flavors to blend.  Heat outdoor grill or stovetop grill pan. Mix ancho chile powder, cinnamon and salt in a cup until blended. Place fish, skin side down, on a baking sheet. Brush top with \u00BD the oil; sprinkle with \u00BD the spice mixture. Place fish on grill skin side up; brush with remaining oil; sprinkle with rest of spices. Grill 4 minutes, turn over with a broad spatula and grill 3 to 4 minutes until just barely opaque in center. Serve with the salsa. \u2014Courtesy of Woman&amp;#039;s Day Magazine Back to the spice guide &amp;amp;gt;     Photo Credit: Anastassios Mentis   Apple-Cherry Crisp Active Time: 20 minutes Total Time: 1 hour and 10 minutes Ingredients \u2022 3 each large Granny Smith and Cortland or McIntosh apples (3 lb total), peeled, cored and sliced \u2022 \u00BE cup each packed brown sugar and all-purpose flour \u2022 \u00BE cup tart dried cherries \u2022 \u00BD cup apple cider or juice \u2022 \u00BE stick (6 Tbsp) butter, cut up \u2022 \u00BD tsp ground cinnamon Directions  Heat oven to 350\u00B0F. Have ready a shallow 2-qt baking dish. Mix apples, 2 Tbsp brown sugar, 1 Tbsp flour and the cherries in a large bowl. Transfer to baking dish; pour cider over apple mixture.  In same bowl combine remaining brown sugar, remaining flour, the butter and cinnamon until well blended. With pastry blender or fingers, mix until crumbly. Sprinkle evenly over the apples. Bake 50 to 55 minutes or until top is browned and apples are tender when pierced. Place on a wire rack to cool. Serve warm or at room temperature. \u2014Courtesy of Woman&amp;#039;s Day Magazine Back to the spice guide &amp;amp;gt; "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.elledecor.com/life-culture/food-drink/a1275/cinnamon-recipes-45117/>