A number of years ago, a friend shared this French dessert recipe with me. It is similar to a cobbler in that you can use any kind of fruit you want in it. Apple, peach, cherries, berries etc. Whatever is in season. However, the dish itself is more like a cross between a crepe and a custard. You can serve it as dessert or even for breakfast.
It’s very simple to make since you use the blender for the batter, while still being delicious and impressive. If you can, use good quality free-range, farm-fresh eggs. I get mine from a neighbor, and they greatly add to the quality of the dish.
BTW, sometimes the American dish is spelled clafouti. Both are pronounced kläfo͞oˈtē.
The batter needs to chill for 30 minutes, so take that into consideration when preparing it. The cook time varies depending on the size dish you use. I use a oval casserole dish, which makes it thicker and take closer to 55-60 minutes to cook.
3⁄4 cup all-purpose flour 1 cup milk 3⁄4 cup sugar 1⁄2 cup plain fat-free yogurt, regular or Greek 1 teaspoon vanilla extract 4 large eggs 5 cups sliced peaches, about 1 1/2 lbs cooking spray or butter
Preheat oven to 400°F Lightly spoon flour into dry measuring cup, level with a knife. Combine flour and next 5 ingredients (flour through eggs) in a blender, process until smooth. Chill 30 minutes. Arrange peaches in a 13×9 inch baking dish coated with cooking spray or butter. Pour batter over fruit. Bake at 400°F for 35 minutes or until set. The edges should be brown and the center fairly firm.
Serve immediately or at room temperature. Dust with confectioner’s sugar right before serving. Also good cold.
Once I tried this recipe, I quickly ditched the traditional one made with evaporated milk. This one is so much creamier! Plus, since it isn’t as thin, it is easier to get it into the oven without spilling it. (Klutz alert!) Just be careful not to over beat it so you don’t beat too much air into the eggs.
The Best Pumpkin Pie
1 9-inch unbaked pie crust
1 (15 ounce) can solid pumpkin puree
1 (14 ounce) can sweetened condensed milk*
1/2 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
Preheat oven to 425 degrees F.
With a hand mixer on low, beat the pumpkin, sweetened condensed milk, eggs, spices, and salt together.
Pour into prepared pie crust.
Bake 15 minutes. Reduce oven temperature to 350 degrees F; bake 35 to 40 minutes longer OR until knife inserted 1 inch from crust comes out clean.
Cool. Serve with whipped cream. Refrigerate leftovers.
I adore my brownie recipe. It produces such a moist, decadent brownie that it is difficult to not sit down with a spoon and eat the whole pan at once. Bliss in a dish!
I recently needed to make some desserts for a fundraiser. I knew the brownies would be a hit, but the traditional “cut into bars” version can be difficult to eat while standing around talking since they crumble easily. I decided to try making them in my mini muffin pans instead.
The results were amazing!
Homemade Brownie Bites
1⁄2 cup shortening
1⁄2 cup real butter
1 cup dark chocolate cocoa
2 cups sugar
2 teaspoons vanilla
1 cup flour
1⁄2 teaspoon salt
Preheat oven to 350°F.
Grease 48 mini muffin tins.
Melt shortening and butter over low heat or in the microwave.
Remove from heat and add cocoa, blending well with a wooden spoon. Add sugar and mix well.
Add eggs ONE AT A TIME, beating well, by hand, after each addition. Stir in vanilla, flour, and salt.
DO NOT OVER BEAT!
Bake 9-11 minutes.
The centers will still be a bit soft. That helps maintain the fudginess of them. If you bake them longer, they will be more cake-like and drier. Cool about 10 minutes and carefully remove them. Cool completely and dust with confectioner’s sugar, if desired.