Saw this on Facebook one night and remembered that to take a picture of the recipe. Well, last night I made it. Oh my,where has this been all my life? It was simply delicious and so easy to make. Before leaving for the grocery store yesterday, I actually remembered to look at the recipe to see what i would need to buy to make it. That is unusual for me. Usually I get to the store and think, “what was I needing to get to make such and such?” Then I get home and see the recipe and then think, “ok, next time I will look at the recipe BEFORE going to the store so I won’t have to jump back in the car (well, actually it has been years since I was able to “jump” in anything) and run back to the store, or in most cases, plan on making the new recipe after the next trip to the store. And the cycle goes on and on. But this time, I did actually remember to look and see what I needed BEFORE going. I like to think it is the new Vitamins I am using called Smarty Pants. But, since I got home with the newly bought ingredients to make this simple recipe that made us feel so sophisticated knowing we were eating a French dessert, it just immediately became a favorite. Seriously, it is so good. A cross between a pudding and a cake or a thicker Dutch Baby. Don’t get me started on how much we love Dutch Babies for breakfast. After you have one in Chicago, well, let’s just say that we remember Chicago more than just it’s hot dogs now. So go to the store, buy some raspberries, blueberries or blackberries and make it this weekend. You can thank me later.
Ingredients
2 cups raspberries (I used one cup of raspberries and used frozen blueberries to fill in the rest)
3 large eggs, at room temperature
1/2 cup flour
1 teas vanilla
1/4 teas almond extract
Pinch of salt
1/2 cup plus 2 tables granulated sugar
1 1/3 cups whole milk
softened butter to grease baking dish
Powdered sugar for dusting the top
Directions
Preheat oven to 375. Generously grease with butter a broad, shallow baking dish (like a 2 qt)
Wash the raspberries and gently pat dry on a paper towel. ( allowed them to dry for about 2 hours on a paper towel) Allowed the frozen blueberries to thaw on a separate paper towel)
Lay them in a single layer in the baking dish, points facing upward.
With electric mixer and a bowl or a blender, mix together until smooth the eggs, flour, vanilla and almond extracts, 1/2 cup sugar and the milk.
Pour the batter slowly over the berries. Sprinkle the batter with the remaining 2 tables sugar.
bake the clafoutis until the custard is just set; test y poking the tip of a sharp knife in the enter of the dish. If it comes out clean, it is done. About 30 minutes. I baked mine 32 minutes and it was perfect. Depends on the size/shape of the dish you use. If it is a deeper dish, you might need to bake it about 35 minutes.
Sprinkle powdered sugar over the top. We ate it warm, but can be served warm or cold. Tonight we will have the other half we didn’t eat last night, but top it with whipped cream. It is really a great and easy dish. Trust me….
This one worked like a charm. Was easy and was very yummy (if Leaanne Morgan can say yummy on her videos, I can use it on the food blog)
Today I was going to post the Spanish Rice I made for dinner night before last, but first I wanted to post this really easy and yummy pasta salad. Isn’t it hard to think of new lunch items to make after 4 months of trying to stay home and thus, the 21 meals a week are getting a little more creative of, “what foods left over in the fridge can we put together that will keep us from having to go out into the virus laden world?” Well, ladies and gentlemen, is a really good lunch treat that took me all of 10 minutes to put together (why am I in a hurry when I have no where to go right now) and tastes so good.
Hopefully many of you have found LeAnn Morgan and her great videos. They have been such a highlight during these past 4 months. She is such a gifted comedian and safe for the whole family to listen to. In several of her videos she has shared several jello salads that sound so “yummy” (as per LeAnn. The other day she mentioned that she had used a can of the Oregon blueberries which are packed in light syrup, which she added to Cool Whip and I think crushed pineapple. Well, I ran to the store and found this can of blueberries, buy by the time I got home, I started to think about the Strawberry Pretzel salad (aka best dessert on the planet). So when I walked in the kitchen to put away the items I had just bought, I already had it in my mind to make the strawberry pretzel salad, substituting the blueberries for the topping. So this is what I did. I made the base just like you make for the strawberry salad, but then for the topping I did the following:
Isn’t it so much fun to create something that turns out really good from just things you already have in your house? This soup turned out to be a winner. I had half of a chicken breast left over and decided to try something different.
