Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
reheated oven until top of clafoutis is golden, 45 to 50
s desired.
For the Clafoutis:
Heat oven to 375
Preheat the oven to 200\u00b0C/400\u00b0F.
Grease a baking tin or tian with a little butter; size about 6\" x 9\" or 12\" long for an oval dish.
In a food processor, blend together all the clafoutis batter ingredients, except the cherries.
Pour the clafoutis batter into the greased tin or tian.
Scatter the cherries into the top of the clafoutis batter.
Bake in the oven for about 30 to 45 minutes or until risen and firm to the touch and golden brown.
Serve warm with creme fraiche or cream.
If serving hot, let the clafoutis cool a few minutes before
Preheat oven to 325\u00b0.
Generously butter a 9-inch deep dish glass pie plate.
Beat eggs, 1/2 cup sugar and salt in medium bowl to blend; whisk in flour.
Add milk, margarine, vanilla and lemon peel and whisk until smooth.
Arrange pears in bottom of the pie plate.
Pour custard over pears.
Bake until Clafoutis is set in center and golden on top, about 55 minutes.
Yield:
6 servings.
t comes out clean, the clafoutis is ready.
Allow to
Preheat oven to 425 degrees F (220 degrees C). Generously butter a 2 1/2-quart baking dish.
Pour blueberries into prepared baking dish.
Blend milk, sugar, flour, eggs, vanilla extract, and salt in a blender until batter is smooth. Pour batter over blueberries and gently shake to remove any air bubbles.
Bake in the preheated oven until puffed and center is set, 25 to 30 minutes. Cool until clafoutis deflates and is just warm.
Preheat the oven to 350\u00b0F. Grease six 1-cup shallow baking dishes. Place on a baking pan.
Divide the berries evenly among the dishes. Whisk the eggs, sugar and vanilla extract in a medium bowl until frothy. Whisk in the sifted flours and milk until just combined. Pour the mixture over the back of a spoon, into the dishes.
Bake the clafoutis for about 35 mins or until set. Serve warm, dusted with sifted powdered sugar.
Refer to Recipe #309834 or Recipe #387518 for instructions to prepare
sing fresh pumpkin the original recipe states: Bring a large pot
anilla, coconut optional.
This recipe is transcribed as written in
olonial: After preparing the previous recipe (let cool first), add 1
ompletely. Reserve shells for sauce (recipe to follow) and rinse shrimp
ime dressing (see recipe)
Oyster parfait (see recipe)
4 freshly
mitted the raisins from this recipe, and we didn't miss