Blueberry Flaugnarde

Blueberries

I saw this French recipe on Facebook made with cherries. I tried it and loved the custard taste and cherry flavor. I decided to try it with blueberries and take both the cherry and blueberry to a community party. The blueberry pie didn't last long but I still had a little left over from the cherry one. I highly recommend this pie made with either cherry or blueberries. I can't wait to try different variations!

Ingredients:

18 oz fresh blueberries, washed and set aside to dry*
2 Tbs. of butter, melted and set aside to cool
4 eggs
1 cup of milk
3/4 cups of flour
1/4 tsp of salt
1/2 cup of sugar
1 tsp of vanilla extract
1 tsp of almond extract
Dust with powdered sugar

* substitute blueberries with 20 oz of clean and pitted cherries for the Cherry Clafoutis

Take a 9 inch pie pan and grease the bottom with the butter on bottom and all sides.
Sprinkle and coat the pan with the sugar. Add the blueberries and make sure they are even within the pan.

In the meantime preheat your oven to 350 degrees.

Mix the eggs and milk together followed by the flour, salt and sugar. I like to add extra vanilla and almond extract but if you don't just use 1/2 tsp. Mix into the batter the melted butter. The batter will appear to be runny but cooks to a custard texture.

Pour the batter into the pie pan. Cook in the oven for approx. 40 minutes. It will puff up and then subside. You will know it is done when it is a golden brown. Optional - dust with the powdered sugar or leave off.

I liked this warm and cold. It was a hit with everyone that tried it. You can't go wrong serving this for dinner and at parties. It is great at every meal even at breakfast!

Très bien!

Comments

Cooking at Home During Quarantine

I like cooking, but I can't wait to be able to go out, sit at a table in a restaurant, order, eat, and enjoy family and friends. The only thing I won't like is the bill, but it will be so worth it. During this quarantine, if you have the funds and can help out your favorite local eateries, do so. They are struggling and take-out orders can help keep them in business.

New York Eggy Cheesecake

Perfection Ingredients: Crust: 1 cup graham crackers crushed 1 cup of pecans crushed 5 tablespoons of sugar, or monk fruit, or Stevie, or a combination of each 1/2 teaspoon of cinnamon 6 tablespoons of butter melted Mix all the ingredients together and pat down in the bottom and sides of a cheesecake pan or 9" baking pan. Bake in a 350-degree oven for 8 minutes and then take out to cool. Filling ingredients: 24 ounces of cream cheese 1 cup of sugar or sugar substitute for baking 1 tablespoon vanilla extract 1 tablespoon of lemon or lemon zest (grated lemon rind) 5 eggs 1/4 cup of heavy cream 2 tablespoons of sugar or monk fruit, or Stevie or a combination of each First mix the following with your hand blender or mixer: 24 ounces of cream cheese 1 cup of sugar or monk fruit or Stevie or a combination of each Add-in: 1 tablespoon of vanilla extract 1 tablespoon of lemon juice or grated peel then take 5 eggs and separate the yolks and whites Mix the 5 egg yolks into

Tex-Mex Chicken Burrito Bowl

Tex-Mex Chicken Burrito Bowl Okay, I like to try different things, so I buy lots of food magazines for ideas! A very recent one this year 2023, Cooking Light magazine, had an assortment of different "power bowls" to make. I decided to try this one with chicken, but you can substitute any type of meat you would like in it, i.e. shredded beef, ground beef, and if you are daring, no meat substitutes! Well, that last one is not for me! Below is the actual recipe I used. If you don't subscribe to Cooking Light, you are missing some great ideas of recipes for you and/or your family. When I saw this edition, I knew it was a game changer for me. I can take the recipe and modify it for the fussy eaters in my family and make it their own. First, I made it "almost" like the recipe calls for to see what the results would be from everyone. My conclusion was, I loved it just the way it was, but not so with the others. So below is my suggestion on what to do so you don't

Nutty Food Critic

Search This Blog