Ingredients.....per 1 cup of custard. Adjust accordingly.
2 eggs
1/2 cup raw milk/coconut milk
2 Tbs honey
1/2 tsp vanilla extract
fruit/nuts/spice
Place your ramekins into a cold water bath, place your fruit or nuts in the bottom of the dishes. Beat together the eggs, milk, honey and vanilla. Pour them evenly into the dishes. Sprinkle with any spice.
Bake at 300F for about 65 minutes or until set. I usually leave them in the water bath until it cools down enough for me to touch them (about an hour), then I dry off the dishes and stack them in the fridge. These last a week easily.
Our favorite is raspberries or blueberries sprinkled with nutmeg/cinnamon
Note: You can adjust this to family size custards...just bake longer.
Showing posts with label fruit. Show all posts
Showing posts with label fruit. Show all posts
Thursday, October 2, 2008
Wednesday, October 1, 2008
Banana Fritters
Ingredients:
3 ripe bananas, mashed
1/2 cup cornmeal
1 egg, beaten
Pinch salt
Mix together and fry spoonfuls in coconut oil.
Optional: sprinkle w/powdered sugar or drizzle w/maple syrup
3 ripe bananas, mashed
1/2 cup cornmeal
1 egg, beaten
Pinch salt
Mix together and fry spoonfuls in coconut oil.
Optional: sprinkle w/powdered sugar or drizzle w/maple syrup
Saturday, September 20, 2008
Raw Date Nut Snacks
This are a great snack. I do make these in bulk and TRY to freeze them but we tend to eat them all when they are in the house.
Pitted Deglet Dates
Crispy Almond Butter (or raw almond butter)
Crispy Almonds
Coconut Flakes or crushed crispy nuts
Cut open one side of the date, spread inside with raw almond butter, insert the crispy almond and fold back over.
Roll the whole creation in coconut flakes or crushed crispy nuts. My family likes it with the coconut flakes the best.
Pitted Deglet Dates
Crispy Almond Butter (or raw almond butter)
Crispy Almonds
Coconut Flakes or crushed crispy nuts
Cut open one side of the date, spread inside with raw almond butter, insert the crispy almond and fold back over.
Roll the whole creation in coconut flakes or crushed crispy nuts. My family likes it with the coconut flakes the best.
My FAV Cheesecake recipe - Pear Caramel Cheesecake
Pear Tarte Tatin Cheesecake
Recipe courtesy Emeril Lagasse, 2003
4 tablespoons unsalted butter
1 3/4 cup granulated sugar (Sucanat)
2 tablespoons water
2 tablespoons plus 4 teaspoons Poire William liqueur, or kirsch, or brandy (I don't use this...just never have it on hand)
2 pounds firm, ripe pears (about 8 to 10 large), peeled and cored, quartered, and tossed in 1 tablespoon lemon juice
1 1/2 pounds cream cheese, softened
2 tablespoons flour (use GF blend or Pamela's Baking mix)
2 teaspoons grated lemon peel
4 large eggs
1/4 cup sour cream
Shortbread cookies, accompaniment (don't use)
Lightly grease the bottom and sides of a 9-inch springform pan with butter. Line the bottom and slightly up the sides with parchment paper and lightly butter the parchment. Set aside.
Preheat the oven to 325 degrees F.
In a large, heavy skillet, melt the butter over medium-high heat. Add 3/4 cup of the sugar, the water, and 2 tablespoons of the liqueur and bring to a boil. Lower the heat and cook until the sugar melts and starts to caramelize. Remove the pan from the heat and add the pears, stirring to coat with the caramel. Return the pan to medium heat and cook, stirring occasionally, until the pears are tender, 8 to 10 minutes, depending upon the ripeness. Remove from the heat and remove the pears with a slotted spoon to a baking dish. Return the pan to medium heat and cook until reduced to a thick syrup. Remove from the heat and let cool. Arrange the pears across the bottom of the pan. Pour the syrup over the pears. Let cool while preparing the batter.
In a large bowl, beat the cream cheese with the paddle attachment of an electric mixer, or with a large, heavy wooden spoon until creamy and smooth. Add the remaining 1 cup sugar a few tablespoons at a time, and when well incorporated, add the flour, the lemon peel, and remaining 4 teaspoons of liqueur. Add the eggs and sour cream, beating on low speed just until combined, scraping down the sides of the bowl to incorporate all the ingredients.
Pour the batter over the pears in the prepared pan and bake in the middle of the oven until set, but the center is still slightly soft (but not wobbly), about 1 hour to 1 hour and 10 minutes. Remove from the oven, loosen the outer ring, and let cool in the pan on a wire rack. Refrigerate the cake, loosely covered, for 6 hours or overnight.
Remove the cake from the refrigerator and remove the outer ring. Place a cake platter on top of the cake and quickly invert so that the fruit is on top. Carefully peel away the parchment paper. To serve, cut the cheesecake with a thin, sharp knife dipped in hot water. Arrange the slices on dessert plates with 3 shortbread cookies each and serve.
Episode#: EM1G49
Copyright © 2006 Television Food Network, G.P., All Rights Reserved.
Recipe courtesy Emeril Lagasse, 2003
4 tablespoons unsalted butter
1 3/4 cup granulated sugar (Sucanat)
2 tablespoons water
2 tablespoons plus 4 teaspoons Poire William liqueur, or kirsch, or brandy (I don't use this...just never have it on hand)
2 pounds firm, ripe pears (about 8 to 10 large), peeled and cored, quartered, and tossed in 1 tablespoon lemon juice
1 1/2 pounds cream cheese, softened
2 tablespoons flour (use GF blend or Pamela's Baking mix)
2 teaspoons grated lemon peel
4 large eggs
1/4 cup sour cream
Shortbread cookies, accompaniment (don't use)
Lightly grease the bottom and sides of a 9-inch springform pan with butter. Line the bottom and slightly up the sides with parchment paper and lightly butter the parchment. Set aside.
Preheat the oven to 325 degrees F.
In a large, heavy skillet, melt the butter over medium-high heat. Add 3/4 cup of the sugar, the water, and 2 tablespoons of the liqueur and bring to a boil. Lower the heat and cook until the sugar melts and starts to caramelize. Remove the pan from the heat and add the pears, stirring to coat with the caramel. Return the pan to medium heat and cook, stirring occasionally, until the pears are tender, 8 to 10 minutes, depending upon the ripeness. Remove from the heat and remove the pears with a slotted spoon to a baking dish. Return the pan to medium heat and cook until reduced to a thick syrup. Remove from the heat and let cool. Arrange the pears across the bottom of the pan. Pour the syrup over the pears. Let cool while preparing the batter.
In a large bowl, beat the cream cheese with the paddle attachment of an electric mixer, or with a large, heavy wooden spoon until creamy and smooth. Add the remaining 1 cup sugar a few tablespoons at a time, and when well incorporated, add the flour, the lemon peel, and remaining 4 teaspoons of liqueur. Add the eggs and sour cream, beating on low speed just until combined, scraping down the sides of the bowl to incorporate all the ingredients.
Pour the batter over the pears in the prepared pan and bake in the middle of the oven until set, but the center is still slightly soft (but not wobbly), about 1 hour to 1 hour and 10 minutes. Remove from the oven, loosen the outer ring, and let cool in the pan on a wire rack. Refrigerate the cake, loosely covered, for 6 hours or overnight.
Remove the cake from the refrigerator and remove the outer ring. Place a cake platter on top of the cake and quickly invert so that the fruit is on top. Carefully peel away the parchment paper. To serve, cut the cheesecake with a thin, sharp knife dipped in hot water. Arrange the slices on dessert plates with 3 shortbread cookies each and serve.
Episode#: EM1G49
Copyright © 2006 Television Food Network, G.P., All Rights Reserved.
Puffed Apple Pancake
This recipe came originally from a great online friend Paxye.
I changed it to use Pamela's Baking mix so it if GF now.
Ingredients:
1 cup Pamela's Baking mix
1 cup Milk (I have used raw cow milk & vanilla almond)
2 Eggs
Mix together and pour in buttered pie pan.
2 Apples, chopped
1/2 cup raisins, soaked and drained
1/2 stick butter melted
2 tablespoons ground Cinnamon
1 teaspoon ground Nutmeg
2 tbs sucanat (any sweetener works)
Toss together the above ingredients. Pour apple combination together on top of dough. Bake 25 min at 400'
Options: We love this with all different types of fruits....pears/cranberries, plums/peaches. They are all yummy
I changed it to use Pamela's Baking mix so it if GF now.
Ingredients:
1 cup Pamela's Baking mix
1 cup Milk (I have used raw cow milk & vanilla almond)
2 Eggs
Mix together and pour in buttered pie pan.
2 Apples, chopped
1/2 cup raisins, soaked and drained
1/2 stick butter melted
2 tablespoons ground Cinnamon
1 teaspoon ground Nutmeg
2 tbs sucanat (any sweetener works)
Toss together the above ingredients. Pour apple combination together on top of dough. Bake 25 min at 400'
Options: We love this with all different types of fruits....pears/cranberries, plums/peaches. They are all yummy
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