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Poppy
Seed Muffins
3 cups flour
2 1/4 cups sugar
1 1/2 teaspoons baking powder
1 1/2 tablespoons. salt
1 1/2 cups oil
1 1/2 cups milk
3 eggs
1/2 teaspoons almond extract
1 1/2 tablespoons poppy seed |
Preheat oven to 350°. Combine first four
ingredients. Mix last five ingredients. Mix together. Bake 20-25 minutes in
greased muffin tins.
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Stuffed French Toast
(serves 4)
4 ounces cream cheese,softened
8 slices French bread
3 tablespoons raspberry preserves
10 eggs, beaten
1/4 cup whipping cream
1 tablespoon vanilla butter for sautéing |
Warm maple syrup and fresh raspberries for topping
In small bowl beat cream cheese and raspberry preserves until smooth. Cut French
bread to make a pocket, fill bread with cream cheese and raspberry preserves.
Beat eggs with whipping cream and vanilla in low,
wide baking dish. Soak bread in egg mixture,turning once. Heat butter in large
sauté pan over medium heat. Sauté French toast until golden brown on both sides,
turning once. Serve with warmed maple syrup and fresh raspberries.
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Chocolate Decadence
16 (1 oz.) squares semisweet chocolate
2/3 cup butter
5 large eggs
2 tablespoons sugar
2 tablespoons all purpose flower
2 cups fresh raspberries
2 cups water
1/4 cup sugar
2 tablespoons cornstarch
2 tablespoons water
Whipped cream
Garnish with fresh raspberries |
Line the bottom of a 9 inch springform pan with
parchment paper; set aside. Combine chocolate and butter in top of a double
boil; bring water to a boil. reduce heat to low; cook until chocolate melts.
Place eggs in a large mixing bowl. gradually add chocolate mixture to eggs, beat
at medium speed with an electric mixture 10 minutes. Fold in 2 tablespoons sugar
and flour. Pour butter into prepared pan. Bake at 400° for 15 minutes. (Dessert
will not be set in the center.) Remove from oven; cover and chill thoroughly.
Combine 2 cups of raspberries, 2 cups of water, and 1/4 cup sugar in a large
saucepan; bring to a boil over medium-high heat. reduce heat and simmer 30
minutes, stirring occasionally. pour raspberry mixture through a strainer into a
bowl discarding seeds. Return raspberry mixture to pan. Combine cornstarch and 2
tablespoons water; add to raspberry mixture. Cook over medium heat, stirring
constantly, until mixture comes to a boil; boil 1 minute, stirring constantly.
Cool completely.
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Apple
Raisin Clafouti
4 cups apples
1/4 cup dark raisins
1/4 cup golden raisins
1/4 cup blanched almonds
2 tablespoons flour
3/4 cups heavy cream
1/3 cup plus 2 tablespoons sugar
2 eggs
1 tablespoons tawny port
1/4 teaspoons salt
2 tablespoons cold butter |
Peel, core and cut apples into thick slices. Mix
apples with raisins. Arrange in a buttered 2 quart dish. In a food processor,
grind the almonds and flour until fine. Add the cream, 1/3 cups sugar, eggs,
port, salt, and beat until well blended. Pour the custard evenly over the fruit.
Dot with butter and sprinkle with the remaining sugar. Bake at 350° for 30 to 40
minutes or until the top is golden. Let it cool for 20 minutes. Serve warm with
a dollop of whipped cream.
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Almond
Torte
1 cup flour
1 1/2 tablespoons sugar
3/4 stick butter
2 egg yolks
1 cup heavy cream
1 cup sugar
1/4 teaspoons salt
1 cup sliced almonds
1/4 teaspoon almond extract |
Combine flour, sugar, and butter in food processor
until like course meal. Add yolks and mix until combined. Press into 9 inch tart
pan with removable bottom. Bake ten minutes at 325°. Meanwhile, prepare the
filling. Combine cream, sugar, and salt. Bring to boil over medium to medium
high heat, stirring frequently. Simmer over medium to medium low heat 5 minutes,
stirring occasionally. Add almonds and almond extract. Pour into crust and bake
at 375° for 25 to 30 minutes or until lightly browned on top. Serve with
raspberry sauce.
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