Today we made Cherry Clafouti!
4 eggs, 2/3C sugar, 1/2C flour, 1C milk, 2C canned cherries, well drained
Preheat oven to 375F.
Beat eggs and sugar until light.
Beat in flour and milk. Spread cherries evenly onto bottom of greased 9″ pie plate.
Pour on batter.
Bake 40-45 minutes or until top is puffed, golden brown and center is just set. Cool 10 minutes before serving.
Sprinkle on confectioner’s sugar if desired.
Today I made Pineapple Shortcake!
1 1/2C flour, 1t baking powder, 1t baking soda, 1C brown sugar, 1/2t salt, 1/2C butter, 1C pineapple juice, 20 oz can crushed pineapple, very well drained, 4C confectioner’s sugar
Preheat oven to 350F.
Cream butter with brown sugar until creamy. Sift together dry ingredients; add them to butter mixture alternately with juice, 1/4 cup at a time, beginning and ending with dry ingredients. Spread into greased 9″X13″ pan. Bake 25-30 minutes, or until lightly browned and cake moves away from edges of pan.
Cool 20 minutes. Cut cake in half width-wise while still in pan. Remove one half to a large plate or platter. Blend pineapple and confectioner’s sugar. Spread half of this onto cake on plate.
Place second half of cake onto the first half. Spread on remaining pineapple topping. Sift additional confectioner’s sugar on top.
Today I made Banana Pops and Caramel Cream!
2 ripe bananas, peeled and halved in the middle, 4 oz semisweet chocolate chips, 1/8 cup hot water, 1/2C sprinkles, 14 oz sweetened condensed milk
1] Insert a skewer or chopstick into the cut end of each banana half. 2] Place bananas in a shallow pan. 3] Freeze 3 or more hours.
4] Melt chocolate with water, stirring occasionally.
5] Spread sprinkles on sheet of waxed or parchment paper. 6] Dip frozen banana into chocolate.
7] Roll in sprinkles and hold upright until set, about 2 minutes.
8] Freeze 5 minutes before serving. Or wrap in plastic or foil to store in freezer.
9] In the interest of efficiency, pour condensed milk into saucepan.
10] Dip frozen banana into milk. Repeat steps 7 and 8.
a) Heat remaining milk, stirring constantly on low heat, until it looks like peanut butter, 20-25 minutes.
b) Add sprinkles if desired. Cool. Use as a dessert sauce while hot. Store in well-greased, airtight container. Or, drop by tsps onto well-greased cookie sheet and let harden to make individual caramels.
Today I made Rice Pudding!
I used cinnamon instead of nutmeg. You may want to strain the baked pudding through cheesecloth.
Today I made Cherry Dumplings!
29 oz undrained canned cherries, 1/2C sugar, pinch salt, 1/2C flour, 1/2T sugar, pinch salt, 3/4t baking powder, 3/4T firm butter, 1/4C milk
Pour cherries into large saucepan with tight-fitting lid.
Stir in 1/2C sugar and salt. Simmer 3 minutes. Measure flour, 1/2T sugar, pinch salt and baking powder. Re-sift three times.
Cut in butter until size of rice.
Add milk all at once and stir vigorously with fork. Drop by Tbs (or whatever size you like) onto simmering cherries.
Simmer over low heat 20 minutes. Keep lid on the whole time. Serve hot or cold.
Today I made Oatmeal Bars!
1/2C butter, 1/2C brown sugar, 1 egg, 1t almond extract. 1t baking powder, 1 1/2C oats, 3/4C flour, 1/2C chopped nuts, 1/2C chocolate chips
Preheat oven to 350F.
Cream butter, sugar and extract. Add egg. Beat well. Add remaining ingredients.
Press into greased cake pan.
Bake 30-40 minutes or until lightly browned. Cool. Cut into squares. Or rectangles.
Don’t forget to eat.
Today I made Brownies!
1 1/2C cocoa, 1t baking soda, 1/2C butter, melted, 1/3 C butter, melted, 1C boiling water, 4C sugar, 4 eggs, 2 2/3C flour, 1t vanilla, 1/2t salt
Preheat oven to 350F.
Stir cocoa, baking soda and 1/2C butter, melted. Add boiling water. Stir until mixture thickens. Mix in sugar, eggs and remaining melted butter.
Stir until smooth. Beat in flour, vanilla and salt. Blend well.
Pour into lightly greased 13″X9″ pan.
Bake 45-50 minutes or until toothpick comes out nearly clean.
Today I made Meringue Cookies!
4 egg whites, 1 1/2C sugar, 2 pinches salt, 1 tsp cream of tartar, 12 oz mini chocolate chips
Preheat oven to 275F. Beat whites with salt until frothy.
Add cream of tartar and beat until soft peaks form.
Beat in sugar 2T at a time. Continue beating until whites are glossy and stiff, about 10 minutes.
Fold in chips. Drop onto well-greased cookie sheets, 2T at a time.
Bake 45-50 minutes, or until firm and dry on the inside.
Today I made Raisin Cake!
1 1/2C flour, 1 1/4C sugar, 1/2C butter, 2 eggs, 1 1/2 t baking powder, 1/2 C milk, 1 1/2 cup raisins
Preheat oven to 350F. Add eggs, and beat well. Sift flour with baking powder, and add alternately with milk to butter mixture, beginning and ending with flour. Blend in raisins. Pour into greased tube pan. Bake 30-35 minutes or until toothpick comes out clean.
Today I made Fruit Leather!
This recipe is from the book “Colorado Cache Cookbook”, by the Jr. League of Denver
16 oz unsweetened applesauce, 1/4 t ground cinnamon, 1/2 t fresh lemon juice
Preheat oven to 150F. Mix all ingredients in blender until smooth. Pour 1/4″ thick on greased large cookie sheet.
Dry in oven with door ajar until leather feels dry but tacky, 6-8 hours.
Store airtight in fridge.