Emerald & Palm // Miss Semi Sweet
“Peach Topsy Turvies”
I’d like to start this blog post off by saying, don’t let to pictures fool you this is a good recipe.
Also, don’t store crisco in the fridge. Don’t know why I did, but I did and it was solid when I tried to mix it in which is why we skipped over some major parts in the video LOL
Now on to the recipe!
Original recipe found here:
Peach Topsy Turvies
1/3 cup Karo Syrup, Red Label or Blue Label
2 tablespoons butter or margarine
1/4 cup brown sugar
2 tablespoons lemon juice
4 maraschino cherries
1 #2 1/2 can well-drained cling peach halves
1/2 Cup Kaor Syrup
1/4 cup drained peach juice from can
1/4 teaspoon almond extract
1/2 tsp vanilla
1 cup cake flour
1 tsp baking powder
1/4 tsp salt
Boil first 3 ingredients 1 minute. Add lemon juice. Divide equally into 7 greased custard cups. Put half cherry in center of each cup. Place peaches cut side down in syrup mixture. Cover peaches equally with batter. Bake in moderate oven (375 F) 20 to 25 minutes. Turn out on serving dishes; serve warm. Makes 7.
Topsy-turvy batter: Combine 1/2 cup Karo Syrup, 1/4 cup syrup drained from peaches, 1/4 teaspoon almond extract, and 1/2 teaspoon vanilla. Place 1/4 cup shortening in bowl; stir until softened. Sift 1 cup sifted cake flour, 1 teaspoon baking powder and 1/4 teaspoon salt over shortening. Add 1 unbeaten egg and half the Karo mixture. Mix and combine all ingredients, the beat 1 minute. Add remaining liquid; beat 1 minute.
Using it in a cupcake tin 100% worked. I let it cool a bit and then I turned it upside down on a cookie tray and bam!
However doing this meant that not each one looked the same and if you’re going more for the look of it, then use the custard cups.
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The recipe itself is better than the images and video combined! XD