BASIC CLAFOUTIS
Provided by John Besh
Categories Milk/Cream Dairy Egg Dessert Bake Kid-Friendly Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Serves 46
Number Of Ingredients 6
Steps:
- 1. Preheat the oven to 325°F. In a large bowl, whisk together the milk, eggs, sugar, vanilla, and butter until the sugar is dissolved. Add the flour and whisk until smooth. Pour the batter into a cast iron skillet or pie pan.
- 2. Now add your favorite fruit or flavoring (see below). Bake until the clafoutis is beautifully puffed and golden, 35-40 minutes. Serve immediately.
- Clafoutis Variations: Concord Grape Clafoutis: Once the batter is in the skillet, scatter 2 cups slightly crushed Concord or other black or red grapes on top. Cherry Clafoutis: Scatter 2 cups pitted cherries onto the batter once it's poured into pie plates. Pear Clafoutis with Pear Eau de Vie: Core 1 ripe pear and cut into pieces. Pour the batter into the skillet and top with the pear pieces. Bake. Drizzle with 2 tablespoons eau de vie and serve immediately. Milk Chocolate and Hazelnut Clafoutis: Melt 1 cup chopped milk chocolate in a large mixing bowl set above a simmering pot of water. Fold in the clafoutis batter until smooth and fully incorporated. Pour into a skillet or pie plate, sprinkle with 1/4 cup coarsely chopped hazelnuts, and bake.
EXCELLENT CAROB FUDGE
Here is a fudge you Will enjoy and not feel guilty about eating it. It is healthy and very good. This fudge is my sisters favorite after I made some for her. It is easy and yummy too! You can substitute ingredients too if you wish,like...flax seeds, oat bran, powdered milk.
Provided by michEgan
Categories Candy
Time 10m
Yield 24 bars
Number Of Ingredients 9
Steps:
- Melt honey in a double boiler over low heat.
- Add peanut butter and the rest of the ingredients.
- Press into a well greased 9x13 pan.
- Sprinkle with additional cocout.
- let set a few minutes and cut into 24 bars.
CAROB WALNUT FUDGE
I can hardly wait to lay tongue on this. It's from "Breaking the Food Seduction" by Dr. Neil Barnard.
Provided by White Rose Child
Categories Bar Cookie
Time 13m
Yield 16 squares, 16 serving(s)
Number Of Ingredients 4
Steps:
- Mist an 8-inch square pan with nonstick cooking spray and set aside. Combine nut butter and syrup in a saucepan and heat over low heat, stirring almost constantly until mixture is soft and blended.
- Remove from heat and beat in carob powder with a sturdy wooden spoon. When well blended, stir in walnuts.
- Spread evenly in prepared pan. Chill in refridgerator. cut into 16 squares when cool and firm.
- TIP: to easily release brown rice syrup from the measuring cup, first coat the cup with oil or cooking spray.
CAROB NUT FUDGE
My friend Wendy Harris made this for me and it was so delicious that I had to get the recipe from her! I have some friends that are allergic chocolate and carob is so much healthier for you that this is a good alternative "fudge." It's not vegan only because of the honey which I believe is a must for the fantastic taste. Cooking time doesn't include time to chill.
Provided by Enjolinfam
Categories Dessert
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Cream together the peanut butter and the honey.
- Add the vanilla, nuts, soy powder, and carob powder and mix together.
- Press in a pan and put it in the fridge until chilled. Enjoy!
Nutrition Facts : Calories 341.9, Fat 23.6, SaturatedFat 3.5, Sodium 100.3, Carbohydrate 30.2, Fiber 2.6, Sugar 25.8, Protein 8.4
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