Pear Clafoutis

Ingredients:

4 large eggs
1/4 cup sugar (or agave nectar)
1/2 cup whipping cream (not whipped)
1/2 cup salted butter, melted
1 tsp vanilla extract
1/3 cup blanched almond flour
1/2 tsp ground cinnamon
1/4 tsp salt
4 large ripe pears, peeled, cored, and sliced


Directions:

Preheat oven to 325 degrees F. Butter a 9-inch round pan.

In a medium bowl, whisk together eggs, sugar, cream, butter and vanilla.

In a small bowl, stir together almond flour, cinnamon and salt.

Whisk dry ingredients into wet until smooth.

Arrange the pears in a circular shape on the bottom of the tart pan, then pour mixture over pears.

Bake for 45-55 minutes, until clafoutis is set in the center and top is golden. Cool and serve.


This recipe is also linked to...

Everyday Sisters' Sharing Sundays: Yellow
Sweet Indulgences Sunday
The Knit Wit's Tasty Tuesdays
Gluten-Free Wednesday
Sweet Treats Thursday
Allergy-Friendly Friday

Plum and Raspberry Clafoutis

Ingredients:

4 Tbsp butter, melted, plus more for the pan
1 pound firm, ripe plums
1 cup raspberries
3 large eggs
1/2 cup flour
1 tsp vanilla extract
1/2 cup plus 2 Tbsp sugar
1 1/3 cup milk


Directions:

Position the rack in the top third of the oven. Preheat the oven to 375 degrees F. Liberally butter the bottom and sides of a 2-quart shallow baking dish.

Halve the plums, remove the pits, and place them cut side down over the bottom of the baking dish. If the plums are quite large, cut them into quarters. Scatter the raspberries over the plums.

In a medium bowl, whisk the eggs until smooth. Whisk the butter and flour into the eggs until completely smooth, and then add the vanilla. Whisk in the 1/2 cup sugar, then the milk.

Pour the custard mixture over the fruit and bake for 30 minutes.

After 30 minutes, slide out the rack that the clafoutis is resting on, and sprinkle 2 Tbsp of sugar over the top.

Continue baking the clafoutis for about 30 more minutes, until the custard feels slightly firm in the center and the top is a nice golden brown.


This recipe is also linked to...

Seasonal Sunday
Food on Friday: Plums

Peach Melba

Ingredients:

1 1/4 cups white sugar
6 cups water
Lemon zest, a few pieces
1 vanilla pod (split lengthwise)
4 peaches
vanilla ice cream
pistachios, for garnish (optional)
raspberries, for garnish (optional)


Directions:

Put the sugar, lemon zest and vanilla pod into a pot with 6 cups of water and bring to the boil.

Reduce the heat to a simmer and add the peaches. Cover with a piece of baking paper and place a plate on top, this will act as a weight and stop the peaches from rising to the surface. Gently simmer for 5 to 10 minutes.

Using a slotted spoon, remove the peaches and gently peel off the skin by running them under cold water. Set aside.

Place about 1 cup of poaching liquid, some extra sugar and the peach skins into a saucepan and simmer for 15 minutes or until reduced by half.

To serve, place a peach and a scoop of ice cream. Drizzle with syrup and sprinkle with some raspberries and chopped pistachios.


This recipe is also linked on...

This Week's Cravings: Special Diets (GLUTEN-FREE, DAIRY-FREE, NUT FREE and MORE)
This Week's Cravings: Peaches
Everyday Sisters' Sharing Sundays: Yellow

Ginger, Peach and Chicken Stir-Fry

INGREDIENTS:

2 chicken breasts, boned, skinned
2 small peaches
6 spring onions
1-inch piece of ginger, grated
1 Tbsp olive oil
1 cup chicken stock
1/4 tsp cinnamon
1/2 tsp dried dill (or 1 tsp fresh)
1 teaspoon cornstarch
1/2 cup sliced water chestnuts, drained
salt & pepper to tastecooked rice
1 package (6 oz. size) frozen pea pods, cooked


PREPARATION:

Spray a large skillet with nonstick spray. Preheat skillet over medium heat. Add chicken. Cook over medium heat for 8-10 minutes or till tender and no longer pink; turn to brown evenly. Remove from skillet; keep warm.

Meanwhile, drain peaches, reserving juice. Add water to juice to equal 1/2 cup. Stir in cornstarch, gingerroot, and salt. Add to skillet. Cook and stir till thickened and bubbly. Cook and stir 1 minute more. Gently stir in peaches and water chestnuts: heat through.

On a serving platter or individual plates arrange rice, pea pods, and chicken. Spoon sauce over chicken.

Frozen Pina Colada Pie

INGREDIENTS

1 cup finely crushed pretzels
1/4 cup butter, melted
1 pkg. (8 oz.) Cream Cheese, softened
2/3 cup sugar
1 teaspoon rum extract (optional)
1 can (8 oz.) crushed pineapple in juice
1/4 cup flaked coconut
2 cups whipped cream (or Cool Whip) , divided


DIRECTIONS

Mix pretzel crumbs and butter. Press onto bottom of plastic wrap-lined 9-inch round pan. Freeze until ready to use.

Beat cream cheese, sugar, rum extract, pineapple, juice and coconut with mixer until well blended. Whisk in 1-1/2 cups whipped cream; spoon over crust.

Freeze 4 hours. Serve topped with remaining whipped cream and some toasted coconut for garnish.


This recipe is also linked on...

Everyday Sisters' Sharing Sundays: Mexican
Everyday Sisters' Sharing Sundays: Yellow

Mojito Freeze

INGREDIENTS

1 cup finely crushed pretzels
1/4 cup butter, melted
1 pkg. (8 oz.) Cream Cheese, softened
2/3 cup sugar
Zest and juice from 1 large lime
2 Tbsp. finely chopped fresh mint
2 cups whipped cream (or Cool Whip) , divided


DIRECTIONS

Mix pretzel crumbs and butter. Press onto bottom of plastic wrap-lined 9-inch round pan. Freeze until ready to use.

Beat cream cheese, sugar, zest, juice and mint with mixer until well blended. Whisk in 1-1/2 cups whipped cream; spoon over crust.

Freeze 4 hours. Serve topped with remaining whipped cream.


This recipe is also linked on...

Everyday Sisters' Sharing Sundays: Mexican
Everyday Sisters' Sharing Sundays: Green

Frozen Peanut Butter Turtle Pie

INGREDIENTS

1 tub (8 oz.) Cream Cheese Spread
1/3 cup creamy peanut butter
1/2 cup sugar
2 cups whipped cream (or Cool Whip)
1/4 cup caramel ice cream topping
1 Oreo pie crust (6 oz.)
1/4 cup coarsely chopped pecans, toasted
2 squares (1 oz. each) Semi-Sweet Chocolate


DIRECTIONS

Beat cream cheese spread, peanut butter and sugar in large bowl with mixer until well blended. Add whipped cream; mix well.

Spread caramel topping onto bottom of crust; cover with cream cheese mixture. Freeze 4 hours.

Top with nuts just before serving. Melt chocolate as directed on package; drizzle over pie.

Salted Caramel Cupcakes

Cupcakes:

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon sea salt
1 stick of unsalted butter, at room temperature
1 cup plus 2 tablespoons packed light brown sugar
2 large eggs, at room temperature
1 teaspoon vanilla
1/2 cup plus 2 tablespoons buttermilk

Preheat oven to 325 degrees. Line muffin tins with papers. Combine flour, baking powder and salt; set aside.

Cream butter and brown sugar on medium-high speed until pale fluffy. Add eggs, one at a time, beating until each is incorporated. Add vanilla. Mix and scrape down sides of bowl as needed. Add flour mixture in three batches, alternating with two additions of buttermilk, and beating until combined after each.

Divide batter evenly among lined cups, filling each about halfway full. Bake for about 25 minutes. When done, transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely.


Salted Caramel Filling:

1/2 cup sugar
3 tablespoons salted butter cubed
1/4 cup plus 1 tablespoons heavy cream, at room temperature

Melt the sugar over medium high heat in a large pot. Whisk the sugar as it melts and cook until it becomes a deep amber color. Add the butter and stir it in until melted. Pour in the heavy cream (mixture will foam) and whisk until you get a smooth sauce. You may have some lumps but keep stirring until they have melted. Remove from heat and let cool slightly.

Cut a small round piece out of the tops of each cooled cupcake and pour in 1 teaspoon of caramel. Replace the cake piece and set cupcakes aside.


Salted Caramel Buttercream Frosting:

1/4 cup granulated sugar
2 tablespoons water
1/4 cup heavy cream
1 teaspoon vanilla extract
1 stick salted butter
1 stick unsalted butter
1/2 teaspoon sea salt
1 1/2 cups powdered sugar


In a saucepan, stir together granulated sugar and water. Bring to a boil over medium high heat. Cook without stirring until mixture turns a deep amber color. Remove from heat and slowly add in cream and vanilla, stirring until very smooth. Let caramel cool for about 20 minutes, until it is just barely warm and still pourable.

In a mixer fitted with paddle attachment, beat butter and salt together until lightened and fluffy. Reduce speed to low and add powdered sugar. Mix until thoroughly combined.

Scrape down the side of the bowl and add the caramel. Beat on medium high speed until light and airy, and completely mixed (about 2 minutes). Mixture should be ready to use without refrigeration. If your caramel was too hot when added, it will cause your icing to be runny. If this happens refrigerate for 15-20 minutes.

Top caramel-filled cupcakes with frosting.


This recipe is also linked on...

Delicious Dishes
Everyday Sisters' Sharing Sundays: Cupcakes
Sweet Indulgences Sunday
Crazy Sweet Tuesday
Cast Party Wednesday
Sweet Treats Thursday
Sweet Tooth Friday
Sweets for a Saturday

Shrimp & Asparagus

Ingredients

1/2 pound fresh asparagus
1 (8 ounce) package egg noodles
2 cloves garlic, minced
1/4 cup extra virgin olive oil
1/2 cup butter
1-1/2 teaspoons lemon juice
1/2 pound medium shrimp - peeled and deveined
1/2 pound fresh mushrooms, thinly sliced
1/4 cup grated Parmesan cheese
salt and pepper to taste


Directions

In a small saucepan, boil or steam asparagus in enough water to cover until tender; chop and set aside.

Bring a large pot of salted water to full boil, place the pasta in the pot and return to a rolling boil; cook until al dente. Drain well.

In a large saucepan, saute garlic in the olive oil over medium-low heat until the garlic is golden brown.

Place butter and lemon juice in the saucepan. Heat until the butter has melted. Place the shrimp in the saucepan and cook until the shrimp turns pink. Place the mushrooms and asparagus into the saucepan, cook until mushrooms are tender.

Toss the shrimp and vegetable mixture with the egg noodles and sprinkle with Parmesan cheese. Salt and pepper to taste. Serve immediately.

Oreo Biscotti

INGREDIENTS

1 cup sugar
1/3 cup butter, melted
3/4 cup sugar
3 eggs
2 tsp. vanilla
3 cups flour
1 1/2 tsp baking powder
1/4 tsp salt
16 Oreo cookies, coarsely chopped (approx 2 cups)
2 squares Semi-Sweet Baking Chocolate, melted


DIRECTIONS

Preheat oven to 350 degrees F.

Mix sugar, butter, eggs and vanilla in large bowl until well blended. Add flour, baking powder and salt; mix well. Stir in chopped cookies. Divide dough in half. Shape each half into 9x3-inch loaf on lightly greased baking sheet with floured hands.

Bake 25 to 30 minutes or until golden brown and toothpick inserted in centers comes out clean. Remove from oven; cool 10 minutes. Cut each loaf diagonally into 16 (1/2-inch-thick) slices. Place slices, cut sides up, on same baking sheet. Arrange them cut-side down in one layer on the baking sheet, with slices touching each other. Bake 10 minutes, turn & bake 10 more minutes. Cool completely on wire rack.

Drizzle chocolate over biscotti. Let stand until set. Store in tightly covered container at room temperature.