- All Categories
- All Products
- New Arrivals
- On Sale
- Appetizers
- Baking Supplies
- Barbeque Essentials
- Books
- Breads
- Breakfast Foods
- Cereal
- Chips and Dips
- Coffee and Tea
- Convenience Packs
- Dairy
- Dressings and Condiments
- Eggless & Dairy-Free
- Eggs
- Flowers and Plants
- For Mom and Child
- Fruits and Vegetables
- Gluten-Free
- Household Cleaners
- Kosher
- Juice
- Lunch and Snack Helpers
- Meats
- Nut Butters and Jellies
- Office Snacks
- Organic Products
- Pasta
- Pastries and Baked Goods
- Prepared Foods, Ready to Heat
- Sauces and Chutneys
- Soaps and Body Care
- Sweeteners
- Sweets and Confections
- Spritzers and Sodas
- Tofu, Seitan & Tempeh
- Zippered Delivery Bags
Cherry Clafouti
Linda says: "This is one of my favorite dessert recipes and it works well with local ingredients (and really, any fruit. I steam apples for it in the winter.)"
Ingredients
- 1 tablespoon butter
- 4 eggs
- 3/4 c maple sugar
- 1/2 tsp each, vanilla and almond extract
- 1 c. flour
- 1.5 c milk
- 1 lb pitted sour cherries, strawberries or blackberries
- Powdered sugar
- Whipped Cream
Preparation
Preheat oven to 375. Butter cast iron skillet or deep dish pie plate.
Mix eggs, sugar, extracts, flour, and milk with hand mixer until smooth
Place fruit in bottom of skillet, pour egg mixture over.
Bake for 40-45 minutes until lightly browned and knife comes out clean. Invert onto serving platter, dust with powdered sugar and serve warm with whipped cream. (Also great cold the next morning drizzled with a bit of NY maple syrup).
