Easy, rich Cherry Clafouti

This is a perfect treat for the summer but makes a great, rich statement piece for Fall and Winter holidays too. Many use cherries and put them. That's a lot of work but probably the best way to make this. You can use cherries as is. Just twist off the stems and the cherries will break open revealing the pit which you can easily fork out. That's the most traditional way to make this.

I'm going to use the easy way but I'm going to use cream with the milk and 4 eggs so that it REALLY tastes like custard. I'm also using lemon zest and Pure Vanilla extract which I bought from my visit to the island of Grenada. Of course, the fresher the ingredients the better it tastes. It's best I vamp up on freshness since I'm going to use canned cherries. 

Ingredients

• 2 cups of fresh sweet cherries, pitted
• 2 tablespoons of blanched slivered almonds
• 3 eggs
• 3/4 cup of sugar
• 1 tablespoon of brown sugar
• 1/2 cup of all-purpose flour
• 1/8 teaspoon of salt
• 1 cup of milk (2% or whole milk)
• 3/4 teaspoon of almond extract (can sub 2 teaspoons of Amaretto)
• 1 1/2 teaspoons of vanilla extract
• Powdered sugar for dusting

METHOD

HIDE PHOTOS

1 Preheat the oven to 350°F. Butter and lightly flour a 9X9 or 10X7 baking dish. Scatter the cherries and slivered almonds over the bottom of the dish.

2 Whisk the eggs and sugars together until smooth. Whisk in the salt and flour until smooth.

3 Add the milk, almond extract, and vanilla extract. Whisk until smooth. Pour into the baking dish over the cherries and slivered almonds.

4 Bake for 35-45 minutes or until lightly browned and a tester inserted into the center comes out clean. Check about halfway through the baking and if the top is getting well browned tent it loosely with aluminum foil.

When you pull it put of the oven it will wiggle a bit which is normal. Place on a wire rack to cool. The clafoutis will have puffed up quite a bit and will deflate while cooling. When cool dust the clafoutis with powdered sugar. Serve.

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See Food Blog Search for more clafoutis recipes.

The easiest way to pit cherries? With a cherry pitter!

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6. Blueberry Cake 

Filed under:Dessert, Bakery, French, Cake, Cherry, Custard

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Home made Rice pudding (Pressure Cooker)

This recipe took me a number of tries and I am sure……a number of pounds onto my hips. I wasn't getting the consistency right. I think was an excuse to keep making the rice pudding. After all, it's mostly custard which is delicious home made…eggs, cream, vanilla essence and sugar. The smell is delightful. Yankee Candle has captured that smell along with Bath and Body fragrances. Still, it's not the same as fresh, home made custard. 

My husband has German roots and it was the start of the Advent season into Christmas. So, I took out my Emeril Pressure cooker and off I went, trying to get my rice pudding recipe just right. Alas, just in time for my cousin's Christmas party, it came out perfectly! I even got a, "thumbs up" from cousin Sue who is a bit picky with a discriminating palette. I am super happy. 

Ingredients

2 eggs

2 tablespoons of butter or margarine

1/2 tsp salt

1 tablespoon of Vanilla Essence

Cinnamon

1/2 to 3/4 cup sugar -or somewhere in the middle of that

3/4 cup of Arborio rice (usually used to make Risotto)

3 cups of water

1 cup of light cream/additional 1/2 cup of light cream for custard mix

1/2 cup Evaporated milk

Turn the Pressure Cooker on sauté and melt 2 tablespoons of butter or margarine into the cooker. Add rice and stir to coat the rice. Then add 3 cups of water and 1 cup of light cream along with the salt and sugar. 

Put the pressure cooker on High for 10 minutes. 

While the pressure cooker is on, pour the evaporated milk and light cream into a sauce pan. Do not heat until you add the 2 eggs. (If you heat first and then add the eggs, they will instantly turn into scrambled eggs). Stir and add Vanilla essence. Enjoy the smell and the thickening mixture which is essentially, custard. 

When the rice in the pressure cooker is done, let the steam out and stir. Then add the custard in the saucepan to the rice mixture but make sure to TEMPER the custard as it will turn into solid egg as well. Put the pressure cooker back on sauté and add some of the rice mixture to the custard mixture to temper, mix and add to rice mixture. Do this a few times to prevent custard from turning into egg. 

When the custard mixture has been entirely mixed with the rice mixture with the pressure cooker on sauté, use a big spoon to mix the pudding slowly. Let the pudding pucker and bubble under the heat and keep stirring for at least 5-10 minutes. The custard will thicken as will the starch from the rice to thicken the texture of the pudding. You may want to add raisons if you like. Cut back a bit on sugar if you do so. Keep stirring. The pudding will look a bit runny but pour into a container and set aside to cool. Make sure to sprinkle some cinnamon on top of the mixture before it cools since it will develop a thin film.

Cover and place in the refrigerator so you can enjoy later. You can adjust the sugar the next time and stir longer to make sure the pudding is thick enough and not runny. Use less cream if your stomach gets upset from the richness from the fat and substitute with evaporated and/or regular milk.

Enjoy the smell and taste of fresh custard and rice pudding. 

IHOP Pumpkin Pancakes

by Copycat recipes

These pancakes are amazing. Every Fall season my husband and I enjoy the pumpkin pancakes. Finally, I found this recipe and made them myself. The only thing I would change about the recipe below is adding a touch more sugar. 

You can buy Pumpkin Pie Spice in the store but it is easy enough to create. Just mix some cinnamon, nutmeg, Allspice, Ginger and clove together. I'd stay heavy on the Cinnamon and not too much nutmeg, ginger or clove. 

Ingredients

• 1 1/4 cups flour
• 1 1/2 teaspoons baking powder
• 1 1/2 tablespoons sugar
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/8 cup vegetable oil
• 1 egg ( slightly beaten )
• 1 1/2 cups buttermilk ( 1/8 - 1/4 cup more if needed to keep batter thinner )
• 1/3 cup pureed pumpkin (pumpkin from a can will work)
• 1 1/2 teaspoons pumpkin pie spice
• 1 teaspoon vanilla

Instructions

In a medium sized bowl add flour, baking powder, sugar, salt and baking soda, whisk together with a fork to blend all of the dry ingredients. Add vegetable oil, slightly beaten egg, 1 and 1/2 cups of buttermilk and stir until mixture is just well blended. Add pumpkin, vanilla, and pumpkin pie spice and stir until you have a uniform mixture.

Heat a frying pan to a medium heat or use a griddle and heat to 350 degrees. Oil the cooking area slightly with vegetable oil, and then pour batter onto surface. I find about 1/2 cup of batter creates a pancake that is easy to handle. Flip your pancake over when you see the edges of the pancake become dry and small bubbles from on the uncooked side. After pancakes are flipped cook for another minute or two.

Turning pancakes is made much easier if you spray your pancake turner with a non stick spray.

This recipe makes about nine 4" - 5" pancakes. Serve warm with your favorite syrup.

When the edges become more solidified and the pancake top is bubbling, this is the time to flip the pancake over before it burns on the bottom.