Written by Cris, Special Contributor
There are few things I will turn the oven on for during the summer, this clafouti (cla-foo-tee) is one of them. Sweet summer fruit is delicious enough, but sometimes I want something rich and sinful. Being health conscious creates some guilt, adding fruit to the mix gives me a reasonable excuse to indulge. I have tinkered with this recipe over the years, reducing both sugar and fat, while upping the fruit. Friends have enjoyed all versions and liked the lighter ones just as much. The fruit would sometimes sink and disappear, so now I cut the peaches into thick slices, 3/4″ thick, so they will not be buried under the batter. My lighter version is so full of sweet, healthy fruit that I feel good about treating myself and others.
1/2 cup (one stick) butter
2 cups flour
1 cup sugar
1/2 tsp salt
4 tsp baking powder
1 1/4 cups milk
1/2 tsp pure vanilla extract
3 Costco sized peaches, peeled and sliced (about 3 cups)
1/2 cup fresh blueberries
2 tbsp raw sugar
Put butter in 13×9-inch baking dish in 350-degree oven till melted, set aside.
Whisk flour, sugar, salt (skip if using salted butter) and baking powder in large bowl. Add milk and vanilla, and whisk until blended. Pour batter over melted butter and cut through a few times with a rubber spatula. Make sure to push batter into corners of the pan.
Drain any juice from peaches and place slices evenly over batter, dot with blueberries next. Don’t worry if the fruit sinks.
Bake at 350 degrees until top is browned, about 50 minutes.
Sprinkle with raw sugar for a nice crunch.
Serve warm, with vanilla ice cream or a little whipped cream. Heaven!
These scrumptious little things are dangerously good, especially with my strawberry jam. If you make them small enough, you could probably pop a dozen or so in your mouth in a few minutes and then you won’t feel so good about yourself, now will you? Make them for a bake sale or a party and people will adore you. Jenna became my hero in 6th grade because of these little devils.
Cream Cheese Pastries with Strawberry Jam
(credit goes to Jenna Blackford)
You’ll dirty just: 1 mixing bowl, the beater or 1 wooden spoon, 1 measuring cup, 1 baking sheet
4 Tablespoons of room-temp butter
4 oz of cream cheese (1/2 cup)
3/4 c sifted all purpose flour
6 Tablespoons of your favorite preserves or jam
Blend cream cheese, butter and flour thoroughly til mixture forms soft dough. Be sure to incorporate all the cream cheese into the flour - you don’t want any clumps of cheese.
Place dough on large sheet of wax paper; cover with second sheet. Roll dough 1/8 inch thick between the two sheets. Chill in fridge for 20 minutes.
Heat oven to 425.
Peel off wax paper. Cut dough into 2 inch squares. Spread 1/2 teaspoon jam on each square. Fold corners to middle; overlap ends and pinch together very well. The jam will fight its way out, so secure those edges well.
Place on ungreased sheet. Bake at 425 for 10-12 minutes or until golden brown. Cool slightly before removing from baking sheet.
Banana bread has long been a favorite of mine. My grandma Barbara used to make it with me all the time (when I was very little she’d let me mash the bananas and that was the coolest thing ever). The smell of it baking in the house is unbeatable. I can’t wait til it’s cooled to eat it - I always cut into it within a few minutes and eat at least a few slices right away.
This recipe is a standard for me - I adapted it from a number of recipes with twice or three times as much sugar and butter. I wouldn’t reduce those items anymore, personally, but I guess it could be done! But why, it’s already bread!
Banana Nut Bread
3 ripe bananas (the riper, the moister the bread!)
1 1/2 cups flour
2 oz. butter (room temperature)
1/2 cup chopped walnuts
3/4 cup sugar
1 tsp. baking soda
1 tsp. vanilla extract
Cooking spray for the baking dish
Preheat oven to 375°F
Sift flour and baking soda together and reserve.
In another bowl, stir sugar, eggs, vanilla, and butter until well incorporated. Add flour, and stir until smooth.
Mash bananas with a fork and stir into batter. Then add nuts and stir well.
Coat a loaf pan with spray (or other baking dish if you don’t have a loaf pan) and pour in batter. Bake for about 45 minutes. The banana bread is cooked when the tip of a knife comes out clean and dry (although it will come out wet if you’ve stabbed a banana!).
Let cool off for about ten minutes and then remove from baking dish.