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Full Online Book HomeLearning KitchenFruit - Red Cherry Clafoutis
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Fruit - Red Cherry Clafoutis Post by :copywriter Category :Learning Kitchen Author :Unknown Date :February 2012 Read :1942

Click below to download : Fruit - Red Cherry Clafoutis (Format : PDF)

Fruit - Red Cherry Clafoutis

3 tablespoons butter
1 pound sour cherries, pitted, or 1 can (20 ounces) canned, drained
1 cup sugar
1/2 cup flour
6 eggs, separated
1-1/3 cups milk
1/8 teaspoon salt
1 teaspoon vanilla extract
1/8 teaspoon cream of tartar
Confectioners' sugar, for garnish
Vanilla ice cream (optional)

Using 1 tablespoon of butter, grease a shallow,10 inch diameter baking or gratin dish. Preheat oven to 350 degrees.

Toss cherries with 1/4 cup sugar and place in buttered baking dish. Dot cherries with remaining butter.

In a 3-quart bowl, whisk remaining sugar, flour, egg yolks, milk, salt and vanilla. In a separate bowl, beat egg whites with cream of tartar to form soft peaks. Fold into batter mixture and pour over cherries in prepared dish.

Bake until light golden brown (about 35 minutes). Dust with confectioners' sugar, and serve warm with vanilla ice cream, if desired.

Serves 6.
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Fruit - Cherry -  Red Cherry Pie Fruit - Cherry - Red Cherry Pie

Fruit - Cherry -  Red Cherry Pie
1 1/3 cup Sugar 1/3 cup flour 1/4 to 1/2 tsp. almond extract 1/2 tsp. cinnamon 4 cups sour pie cherries 1/2 stick oleo (Can add red food coloring to get red color.) Mix all in a saucepan and heat until boiling and thick. Pour into 9’ pastry lined pie pan. Cover with another piecrust and bake in oven at 425 for 30 to 40 minutes or until brown.

Fruit - Pickled Cherries Fruit - Pickled Cherries

Fruit - Pickled Cherries
1 cup balsamic vinegar 3 tablespoons packed dark brown sugar 1 strip of lemon zest, 1 by 2 inches 1 cinnamon stick 6 whole cloves 4 allspice berries 2 juniper berries 1/2 cup water 3/4 pound ripe cherries, rinsed, stems intact In a medium nonreactive saucepan, combine everything but cherries. Bring to a boil, then reduce heat to medium and simmer, uncovered, until slightly reduced (about 10 minutes). Prick each cherry several times with a needle. Add cherries, cover, and remove from heat. Allow to steep 15 minutes. Uncover and let cool to lukewarm. Transfer cherries and liquid to