Today we made Pineapple Cake Pudding!
3 eggs, separated, 3T flour, 3/4C sugar, 1T butter, melted, 6T pineapple juice, 1 1/2C milk
Preheat oven to 350F. Beat yolks.
Stir in 1/2 CUP sugar.
In separate bowl, sift dry ingredients. Add melted butter and pineapple juice. Blend well.
Stir in milk.
Beat egg whites until almost stiff.
Beat in 1/4C sugar until stiff but not dry.
Fold in yolk mixture.
Pour into greased souffle dish.
Bake 30-35 minutes or until set in center.
Today we made Blueberry Walnut Choc Chip Cake!
1C brown sugar, 4T butter, 2C flour, 1T cinnamon, 1T baking powder, 1/2t baking soda, 2 eggs, 16 oz well-drained blueberries, 1C coarsely chopped walnuts, 1C chocolate chips, 1T almond extract, 1/2C skim milk
Preheat oven to 350F. Sift together dry ingredients. In separate bowl, cream butter with brown sugar.
Add eggs. Blend well.
Stir in extract. Alternately add dry ingredients and milk to wet ingredients in about three portions; beginning and ending with dry. Stir just until blended.
Fold in blueberries, walnuts and chocolate chips.
Turn into greased 9″ round cake pan.
Bake 40-45 minutes or until knife inserted in center of cake emerges clean.
Today we made Cherry Peach Ices!
12 oz fresh cherries, 1/2C sugar, 1C no-refined-sugar-added peach nectar, 1C water
Mix sugar and water over low heat until dissolved. Cool.
Pit cherries and puree in blender.
Mix in peach nectar.
Whisk in water mixture. Blend well.
Freeze until of desired consistency.
Today we made Pear Scones!
2C flour, 6T brown sugar, 1T cinnamon, 2 medium Anjou pears, peeled, cored and coarsely chopped; 1T baking powder, 4T butter
Preheat oven to 350F. Sift together flour, baking powder and cinnamon. Mix in 3T brown sugar. In separate bowl, add juice and 3T brown sugar to chopped pears.
Blend well. Cut butter into flour mixture until butter is blended in. It should still be powdery. Stir pear mixture into dry ingredients until just blended.
Drop by T onto greased cookie sheets.
Bake 15-18 minutes or until lightly browned.