• 5/26 Cherry Dessert Day 1

    From Dave Drum@1:18/200 to All on Tue May 24 16:54:10 2022
    May 26 - National Cherry Dessert Day

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Cherry Clafouti
    Categories: Pastry, Fruit, Desserts
    Yield: 6 Servings

    2 c Fresh sweet cherries; pitted
    2 tb Slivered almonds
    3 lg Eggs
    1 c Sugar
    1 tb Brown sugar
    1/2 c All-purpose flour; sifted
    1/8 ts Salt
    1 c Whole milk
    2 ts Amaretto
    +=OR=+
    3/4 ts Almond extract
    1 1/2 ts Vanilla extract
    Powdered sugar; to dust

    Guest author Garrett McCord made this cherry clafouti
    for my mother and me using freshly picked cherries from
    our neighbor Pat's tree. So good! And incredibly easy.
    ~- Elise

    I've been making clafoutis for years now and it's become
    a regular spring and summer dessert staple. The reason
    being is during these seasons I often find myself with
    too many cherries, blackberries, or Italian plums around
    on the verge of turning bad on me which is where the
    clafoutis comes in.

    Since it requires only a small amount of the most basic
    baking ingredients I can whip it up in a flash, use the
    neglected fruit, and impress the friends I feed it to.
    ("Oh this?! It's just a simple French clafoutis I bammed
    out. Nothing fancy.")

    There are dozens of different clafoutis recipes, each
    unique to their owner and this particular one is my own.
    I find it has just the right texture between custard and
    cake. A smidge of brown sugar gives it a slightly darker
    flavour, and a small smattering of slivered almonds
    along with splash of Amaretto give the clafoutis a
    certain je ne sais quoi. If you're a fan of desserts
    with little work and a lot of payoff, then clafoutis
    is the way to go.

    Traditional clafoutis recipes call for using cherries
    with their pits still in, which are supposed to lend
    some almond flavor to the dish. In this recipe the pits
    are removed, making the clafouti easier to eat, but you
    can do it either way.

    Set the oven to 350ºF/175ºC. Butter and lightly flour a
    9" X 9" or 10" X 7" baking dish. Toss in the cherries
    and slivered almonds.

    Whisk the eggs, sugars, salt, and flour together until
    smooth.

    Add the milk, Amaretto (or almond extract, if using),
    and vanilla extract. Whisk until smooth. Pour into the
    baking dish.

    Bake for 40-50 minutes or until lightly browned and a
    toothpick inserted into the center comes out clean.
    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.

    Posted by Garrett McCord of Vanilla Garlic on Jun 7, 2009

    Serves 6.

    RECIPE FROM: https://simplyrecipes.com

    MM Format by Dave Drum - 10 June 2009

    Uncle Dirty Dave's Archives

    MMMMM

    ... The ability to delude yourself may be an important survival tool.
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    * Origin: Outpost BBS * Johnson City, TN (1:18/200)
  • From Dave Drum@1:3634/12 to All on Thu May 25 17:10:00 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Cherry Clafouti
    Categories: Pastry, Fruit, Desserts
    Yield: 6 Servings

    2 c Fresh sweet cherries; pitted
    2 tb Slivered almonds
    3 lg Eggs
    1 c Sugar
    1 tb Brown sugar
    1/2 c A-P flour; sifted
    1/8 ts Salt
    1 c Whole milk
    2 ts Amaretto
    +=OR=+
    3/4 ts Almond extract
    1 1/2 ts Vanilla extract
    Powdered sugar; to dust

    Guest author Garrett McCord made this cherry clafouti
    for my mother and me using freshly picked cherries from
    our neighbor Pat's tree. So good! And incredibly easy.
    ~- Elise

    I've been making clafoutis for years now and it's become
    a regular spring and summer dessert staple. The reason
    being is during these seasons I often find myself with
    too many cherries, blackberries, or Italian plums around
    on the verge of turning bad on me which is where the
    clafoutis comes in.

    Since it requires only a small amount of the most basic
    baking ingredients I can whip it up in a flash, use the
    neglected fruit, and impress the friends I feed it to.
    ("Oh this?! It's just a simple French clafoutis I bammed
    out. Nothing fancy.")

    There are dozens of different clafoutis recipes, each
    unique to their owner and this particular one is my own.
    I find it has just the right texture between custard and
    cake. A smidge of brown sugar gives it a slightly darker
    flavour, and a small smattering of slivered almonds
    along with splash of Amaretto give the clafoutis a
    certain je ne sais quoi. If you're a fan of desserts
    with little work and a lot of payoff, then clafoutis
    is the way to go.

    Traditional clafoutis recipes call for using cherries
    with their pits still in, which are supposed to lend
    some almond flavor to the dish. In this recipe the pits
    are removed, making the clafouti easier to eat, but you
    can do it either way.

    Set the oven to 350ºF/175ºC. Butter and lightly flour a
    9" X 9" or 10" X 7" baking dish. Toss in the cherries
    and slivered almonds.

    Whisk the eggs, sugars, salt, and flour together until
    smooth.

    Add the milk, Amaretto (or almond extract, if using),
    and vanilla extract. Whisk until smooth. Pour into the
    baking dish.

    Bake for 40-50 minutes or until lightly browned and a
    toothpick inserted into the center comes out clean.
    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.

    Posted by Garrett McCord of Vanilla Garlic on Jun 7, 2009

    Serves 6.

    RECIPE FROM: https://simplyrecipes.com

    MM Format by Dave Drum - 10 June 2009

    Uncle Dirty Dave's Archives

    MMMMM

    ... Nearly 3% of the ice in arctic glaciers is polar bear urine.
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