Author Topic: Recipes  (Read 4443 times)

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Kerry

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Re: Recipes
« Reply #48 on: July 12, 2012, 06:31:54 AM »

C-Family @ Faithwall

C-FAMILY ~ C MORE @ Faithwall.co.uk


Loving these ideas!

Laurie, you are family, aren't you?  :D

Kerry, you could scramble those yolks and give them to the fur babies. If not straight, then mixed in with their food?

I could do that, I guess.  I may regret it though.  One cat goes crazy when I get the milk jug out of the refrigerator.   She could start wanting eggs every time she sees the egg crate.  LOL :)

C-Family @ Faithwall

C-FAMILY ~ C MORE @ Faithwall.co.uk


Perma

  • Guest
Re: Recipes
« Reply #49 on: July 12, 2012, 07:04:51 PM »
LOL, yes! That's right! Hadn't thought of those repercussions. Glad that you did!

Cherries are showing up in the stores now and are on sale too. If you get a really good bargain, or not, here's a wonderful recipe:

Cherry Clafouti

    1 1/4 cups milk
    2/3 cup sugar, divided
    3 eggs
    1 tablespoon vanilla
    1/8 teaspoon salt
    1/2 cup flour
    3 cups halved cherries, pitted (read that if pits left in they will provide a better
flavor.)
    powdered sugar, for garnish

Directions:

    1.     Preheat oven to 350 degrees F.

    2.    Using a blender, combine the milk, 1/3 cup sugar, eggs, vanilla, salt and flour,
and blend.

    3.    Lightly butter an 8-cup baking dish, and pour a 1/4-inch layer of the
blended mixture over the bottom. Set remaining batter aside.

    4.    Place dish into the oven for about 7-10 minutes, until a film of batter sets
in the pan but the mixture is not baked through. Remove from oven (but don?t turn the
oven off, yet).

    5.    Distribute the pitted cherries over the set batter in the pan, then sprinkle
with the remaining sugar. Pour the remaining batter over the cherries and sugar.

    6.    Bake in the preheated oven for 45 to 60 minutes, until the clafouti is puffed and brown
and a knife inserted into the center comes out clean.

    7.    Sprinkle with powdered sugar and serve warm.

    8.    Servings: 6-8 for dessert, 4 for breakfast

~It won't last long, believe me! You can also substitute the cherries for blueberries or any other berry, I should think, that you might desire.

Enjoy~!

Oh, and about leaving the pits in... I really couldn't tell a difference either way. So... it is easier to eat if there are no pits even though it isn't difficult to eat when there are pits because the pits just slide right out after being baked.

Kerry

  • Guest
Re: Recipes
« Reply #50 on: July 23, 2012, 09:44:46 PM »
Leaf,

It was relatively cool here today so I decided to try your recipe.   

What is an 8 cup baking dish?    I thought maybe you meant a baking pan, so I used one of those -- how big are the oblong ones?  7 x 11?

I used blueberries, but I didn't have 3 cups -- I didn't measure them but it looked  about one cup.   At any rate, I think  I did something wrong.   I think maybe I should have used a round baking porcelain dish?   

So I  opened a can of peaches and put them on the other half.  Both were delicious, but I think it turned out too flat.   

And now for the comedy part.   I had some biscuits in a tube -- the kind you open up and throw onto a cookie sheet.  They were getting old, so I thought why not bake them too?   As I tried to peel the paper off the tube, the whole thing exploded and gave me quite a start.    It sounded like a gunshot.  ROFL!   

Perma

  • Guest
Re: Recipes
« Reply #51 on: July 23, 2012, 10:06:54 PM »
LOL, about the biscuits! Did you hear about the lady who thought that she had been shot in the head while driving home from the grocery store? She even reached back to touch the spot where she had been hit... it was all soft and gooey. She was terrified about it, but slowly she figured she could not be hurt... where was the blood, the pain?

Come to find out, the biscuits she had just bought exploded and one flew out and hit her in the back of the head! Yes, they do make a sound like a shot gun when they do that!

About the claflouti, it doesn't puff up and is quite flat. So it sounds like yours turned out the way it was supposed to... especially since it was delicious.  ;D

A round porcelain pan would work. Yes, and be attractive while doing it! I haven't tried peaches yet...mmmm, oh I bet that WAS good.

Most baking dishes are marked on the bottom. I use an Anchor Hocking glass baking dish that is 8x11.5, which is 2 quarts/8 cups. The larger oblong pan is 9x13 and is 3 quarts. There are some pans that are 9.5x13.5 that holds 4 quarts.

Glad you made this today... it reminded me that I want to make some this evening. Didn't know that I would be cooking all afternoon though when I was thinking I would make it today, lol. Still will though.  ;D

I found it easy to make, did you?

Kerry

  • Guest
Re: Recipes
« Reply #52 on: July 23, 2012, 10:53:11 PM »
At least I figured out what the explosion was fairly fast.  That poor lady must have been puzzled for a while.  And I didn't get hit by anything. 

The recipe is very easy since you can throw almost  everything in at once. 

LOL, I forgot to tell you about another little problem in the kitchen this morning.  I was planning to use some fresh peaches; but when I started to try to remove the pit from one, I found it must be a "cling peach."  Boy, was it ever clinging. I thought I had dealt with cling peaches before, but this one topped them all.    There was no way I was going to get the fruit part off in neat slices.    Very juicy though. Juice was going all over the counter as I was trying to get the job down.  I gave up on it and decided to eat the peach!   I was a little worried that canned peaches might turn mushy if baked that long; but they turned out fine. 

Perma

  • Guest
Re: Recipes
« Reply #53 on: July 23, 2012, 11:01:20 PM »
LOL. The adventures to be had in the kitchen.

Eating your peach reminds me of eating the watermelon... so that the remainder will all fit in my largest Tupperware container... really, lol. Ahhh, they are so wonderful this year... locally grown and so sweet and juicy! Juice goes all over~it's worth it though.

Kerry

  • Guest
Re: Recipes
« Reply #54 on: July 23, 2012, 11:12:12 PM »
LOL. The adventures to be had in the kitchen.

Eating your peach reminds me of eating the watermelon... so that the remainder will all fit in my largest Tupperware container... really, lol. Ahhh, they are so wonderful this year... locally grown and so sweet and juicy! Juice goes all over~it's worth it though.

Watermelon never interested me.  I can eat it, but I find it boring.   But I can eat a few watermelon rind pickles.  Have you ever heard of them?  They're made from the white part of the rind.    I find the spice mixture tantalizing:  Cloves, pepper, cinnamon, pickling spice, allspice and ginger. 

http://www.epicurious.com/recipes/food/views/Watermelon-Rind-Pickles-5643
http://www.epicurious.com/recipes/food/views/Watermelon-Rind-Pickles-5643

Perma

  • Guest
Re: Recipes
« Reply #55 on: July 23, 2012, 11:16:20 PM »
Watermelon never interested me.  I can eat it, but I find it boring.   But I can eat a few watermelon rind pickles.  Have you ever heard of them?  They're made from the white part of the rind.    I find the spice mixture tantalizing:  Cloves, pepper, cinnamon, pickling spice, allspice and ginger. 

http://www.epicurious.com/recipes/food/views/Watermelon-Rind-Pickles-5643
Yes, they are delish~ made them frequently last year. Though, that does look like a different recipe to the one I have used. May have to do them differently now. The joy of different choices!

Watermelon boring? Only if it is blah, lol. Some are tasteless. Blah  :P

http://www.epicurious.com/recipes/food/views/Watermelon-Rind-Pickles-5643

C-Family @ Faithwall

C-FAMILY ~ C MORE @ Faithwall.co.uk


 


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