Very Berry Cherry Clafoutis

My daughter was home for a couple weeks which meant I had some things in my fridge after she left that I don't normally eat: mainly assorted berries and milk. She always takes home the leftover coconut bread (her favorite, toasted) and any remaining coffee beans (I don't drink coffee), so that leaves berries and milk in my fridge. I'm a citrus person in the morning and I never drink milk unless there are pb cookies in the house, which is like never. Unfortunately.

Staring in the fridge at the leftover berries and milk, 
I remembered this recipe as it's an unusual clafoutis recipe: rather than using only cherries (the traditional way with a clafoutis), you can use berries of your choice to mix it up. Perfect for my leftovers. I even had a few black cherries in the fridge so used those, which kind of makes this a legitimate clafoutis.

Really, is there anything simpler than a clafoutis recipe? Rather like a popover batter. So light and airy. And in this one, the berries all pop to the surface. Oh yeah.

Mixed Berry Cherry Clafoutis
From Noble Pig

2 cups mixed berries (raspberries, blackberries and blueberries here)
2 cups whole cherries, pits removed
2-1/2 cups whole milk
1 cup superfine sugar 
2 teaspoons vanilla extract
6 eggs
1/4 teaspoon salt
2 cups plain white flour
Powdered sugar to dust

Preheat the oven to 375 degrees.

Place eight-1 cup capacity strong heat proof dishes onto a baking sheet and into the oven to preheat. 
Note: As you can see, I made a small casserole along with some individual ramekins. (Not shown, but they used up the rest of the batter and berries.)

Remove eight tablespoons of the superfine sugar from the 1 cup of sugar and set aside.

Whisk together the milk, the remaining sugar, vanilla, eggs, salt and flour. Remove the heated dishes from the oven and divide the cherries and berries evenly between them. Sprinkle with the rest of the sugar, one tablespoon per dish. Then ladle the batter over the berries evenly.

Place back in the oven (still on the baking sheet) for 25 to 35 minutes, or until the center is no longer runny and dishes are puffed up and golden brown. Watch carefully as I baked two sizes and one was ready sooner. Plus, the larger casserole took longer than 35  minutes. 

Dust with powdered sugar.


Sandy's Strawberry Pie

This 60's recipe belonged to an old friend from those days, Sandy Albers. And it's also another of those "almost too simple to post" recipes....the kind we like to see in the summer, right? Even though it's nearly over....good news for South Florida, bad news for most everyone else.  
Recently during my mad spring cleaning, I came across a couple manila envelopes filled with index cards of old recipes. This was one of them. I'd forgotten all about it and haven't made it for 50 years! (Nor have I seen Sandy for that length of time either.)

Such a simple recipe. Whole strawberries are scattered 
points up over the graham cracker crust with mashed and cooked strawberries poured over them. Those whole strawberries actually make this pie less sweet than you'd expect, but still plenty sweet enough. It's not a terribly firm pie, most strawberry pies aren't, but it spells summer so beautifully, I thought I'd share the recipe. Messy to cut....you need a good sharp knife. 
Who knows? Perhaps Sandy or someone who knows her will see this and I'll hear from her.

Sandy Albers' Strawberry Pie

One baked graham cracker crust, cooled
1 quart strawberries, washed, stems removed
sugar to taste
4 tablespoons flour
juice of 1/2 lemon
1 cup whipping cream, whipped and sweetened

Place whole strawberries, points up, all over the crust. 
Mash remaining strawberries, add sugar to taste, add flour, dash of salt and the lemon juice.  Mix well and cook until slightly thickened. Cool. Pour over strawberries. Refrigerate until firm and cold. Top with whipped cream and refrigerate again.


Marion Cunningham's Buttermilk Barley Biscuits

I hope you never tire of my posting gems from The Breakfast Book. I sure love making them! Honestly, they are spot on every time, never a miss.
Here we have a biscuit made with barley flour, which has a rich nutty taste and is a powerhouse of nutrition. Serve these biscuits warm with some cream cheese and your favorite homemade jam. For breakfast, for a snack, for tea....any time. You can freeze them too. They're flatter than most biscuits (you don't need to slice them open, just slather cream cheese and jam on top), but are amazingly flavorful and so good for you. No wonder all of Marion Cunningham's recipes are treasures!

Buttermilk Barley Biscuits
From The Breakfast Book

1 1/4 cups barley flour
1 1/4 cups all purpose flour
2 teaspoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
1/4 cup (1/2 stick) melted butter

Preheat oven to 425. Line a baking sheet with parchment paper.
Mix the flours, sugar, baking powder, baking soda and salt in a mixing bowl. Stir in the buttermilk and beat until smooth. Then add the melted butter. Blend well.

Dust a board with flour and roll out the dough to about 1/4 inch thick. Cut with a 2 or 2 1/2 inch cookie cutter and place on the parchment paper. They don't rise much, so you can place them close together. Prick each with a fork three times. Bake 10 to 15 minutes or until lightly golden. Serve warm with cream cheese and your favorite jam.


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