Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenCakesandfrostings - Cake Black Cherry Clafoutis
Famous Authors (View All Authors)
Cakesandfrostings - Cake  Black Cherry Clafoutis Post by :William_Mathis Category :Learning Kitchen Author :Unknown Date :December 2011 Read :2050

Click below to download : Cakesandfrostings - Cake Black Cherry Clafoutis (Format : PDF)

Cakesandfrostings - Cake Black Cherry Clafoutis

Black Cherry Clafoutis.

450 gm Black Cherries, Pitted, canned or fresh. (Fresh if possible but Hey, it's a short season.)
175 gm Plain flour
Pinch salt
3 Eggs
40 gm Castor sugar
700 ml Milk
25gm Icing sugar

If canned cherries are used, drain. Combine flour and salt, beat in eggs one at a time, thoroughly incorporating each egg before adding the next. Beat in sugar. Gradually pour in milk, stirring until smooth.

Pour a 5mm layer of batter into a buttered, shallow oven proof dish (about 30cm diam. Like a quiche platter).

Spread the cherries over the mixture and cover with the remanining batter.

Bake in a moderate oven until clafoutis is set, (about 25 mins.) then dust with icing sugar and continue baking until golden, (about 20 mins.) serve warm with cream (King Island of course!)

This dish can be made using this basic recipe with lots of different fruits dependind on what's in season.
If you like this book please share to your friends :

Cakesandfrostings - Cake Black Forest Cherry By Linda Cakesandfrostings - Cake Black Forest Cherry By Linda

Cakesandfrostings - Cake Black Forest Cherry By Linda
1 ts Baking powder1/2 ts Salt2 oz Semisweet chocolate1 Stick butter3/4 c Granulated sugar4 Eggs1 ts Almond extract-FILLING & TOPPING:2 c Whipping cream2/3 c Confectioners sugar1/3 c Kirsch16 oz Can pitted red tart cherries-drained (reserve liquid)12 Maraschino cherries w/stems-Chocolate curlsCAKE: Need two 9-inch round cake pans. In a bowl, combine flour, baking powder and salt. In double boiler or microwave, melt chocolate over low heat.Cool. In another mixing bowl, cream butter and sugar until light and fluffy. Add eggs, 1 at a time, beating after each addition. Add melted chocolate and gradually add the flour mixture. Add almond extract.Pour batter into

Cakesandfrostings - Cake Bienstich Almond Cake Cakesandfrostings - Cake Bienstich Almond Cake

Cakesandfrostings - Cake Bienstich Almond Cake
Dough: 125 g (1/2 cup) butter 75 g (3/8 cup) sugar 2 eggs 300 g (2-1/4 cups) flour pinch of salt 1 tsp baking powder some milk, if necessary 1/2 tsp almond extract (optional) topping: 200 g (7/8 cup) butter 200 g (7/8 cup) sugar 1 tsp vanilla 2 Tbs milk 2 Tbs honey 200 g (3 cups) sliced (or slivered) almonds Dough: cream butter and sugar; add eggs and mix thoroughly. In a separate bowl, mix flour, salt and baking powder. Add flour mix to butter mix and stir to combine. Add a bit of milk if necessary to make