Jealous, bitches?
Are you going to eat the whole thing yourself, fatso?
| by Anonymous | reply 1 | July 7, 2019 12:36 AM |
Me likey!
| by Anonymous | reply 2 | July 7, 2019 12:37 AM |
I'll try it this summer as in 2-3 weeks the sweets will be harvested here in the Cherry Capital o of Michigan.
| by Anonymous | reply 3 | July 7, 2019 12:53 AM |
Ooooh...... I have a bunch of cherries I need to use soon. Can you please post the recipe for this?
| by Anonymous | reply 4 | July 7, 2019 12:58 AM |
It’s everywhere, R4.
It’s basically a Dutch baby with cherries in it.
Yes, OP, I’m jealous.
| by Anonymous | reply 5 | July 7, 2019 12:59 AM |
Cherry
Adapted from Mastering the Art of French Cooking, Vol. 1 by Julia Child, Louisette Bertholle, and Simone Beck
Ingredients
1 1/4 cups whole milk
2/3 cup granulated sugar
3 large eggs
1 tablespoon vanilla extract
1/2 teaspoon kosher salt
1/2 cup all-purpose flour
3 cups cherries, pitted
Powdered sugar, for dusting
Directions
Preheat the oven to 350°F. Butter a 7-8 cup baking dish.
In a blender, blend the milk, sugar, eggs, vanilla, salt, and flour until smooth.
Pour the batter into the baking dish. Add the cherries to the batter. Bake for 45 minutes to an hour. The clafouti is done when puffed and brown and a knife plunged in the center comes out clean.
Sprinkle with powdered sugar, serve warm.
| by Anonymous | reply 6 | July 7, 2019 1:02 AM |
OP is a bottom
| by Anonymous | reply 7 | July 7, 2019 1:03 AM |
Cherries mixed with batter.... sounds delicious!
| by Anonymous | reply 8 | July 7, 2019 1:04 AM |
Yes, I am. That’s beautiful.
| by Anonymous | reply 9 | July 7, 2019 4:31 AM |