This was quite a hit with the kids this morning....and it was very
tasty!



@@@@@ Now You're Cooking! Export Format

Roller Coaster Breakfast

breakfast

6 eggs
1 c flour
1/2 ts salt
1 c milk
2 tb melted butter
powdered sugar

Preheat oven to 450.

Butter, generously, 9x13' pan and put into the freezer while you mix
the batter.

Beat eggs with a fork. Slowly add the flour and mix well.
Add salt, milk and melted butter.

Pour into cold pan and bake for 18 to 20 minutes; then lower
temperature to
350 and cook for an additional 10 minutes.

Sprinkle with powdered sugar and serve with butter and syrup.

This is sort of a huge piece of French toast in a baking pan that
looks
like a roller coaster.

It is fun to watch if you have a glass door oven. If not, it is a big
surprise when you take it out!

Yield: 4 servings


** Exported from Now You're Cooking! v5.73 **

The Fine Art of Cooking involves personal choice.
Many preferences, ingredients, and procedures
may not be consistent with what you know to be true.

As with any recipe, you may find your personal
intervention will be necessary. Bon Appetit!

On Sun 09 Apr 2006 06:24:33a, Thus Spake Zarathustra, or was it Ward
Abbott?

> This was quite a hit with the kids this morning....and it was very
> tasty!
>
>
>
> @@@@@ Now You're Cooking! Export Format
>
> Roller Coaster Breakfast
>
> breakfast
>
> 6 eggs
> 1 c flour
> 1/2 ts salt
> 1 c milk
> 2 tb melted butter
> powdered sugar
>
> Preheat oven to 450.
>
> Butter, generously, 9x13' pan and put into the freezer while you mix
> the batter.
>
> Beat eggs with a fork. Slowly add the flour and mix well.
> Add salt, milk and melted butter.
>
> Pour into cold pan and bake for 18 to 20 minutes; then lower
> temperature to
> 350 and cook for an additional 10 minutes.
>
> Sprinkle with powdered sugar and serve with butter and syrup.
>
> This is sort of a huge piece of French toast in a baking pan that
> looks
> like a roller coaster.
>
> It is fun to watch if you have a glass door oven. If not, it is a big
> surprise when you take it out!
>
> Yield: 4 servings

A bit like a Dutch Baby but larger. Love those things! We used to
sprinkle fresh lemon juice over it, then the powdered sugar.

--
Wayne Boatwright @¿@¬
_____________________

Ward Abbott wrote:
> This was quite a hit with the kids this morning....and it was very
> tasty!
>
>
>
> @@@@@ Now You're Cooking! Export Format
>
> Roller Coaster Breakfast



Huh - that's basically my popover recipe, but baked in 1 piece rather
than in small muffin cups. Could be fun. Hafta give it a try. I get
bored of the same old breakfasts.

Ward Abbott wrote:
> This was quite a hit with the kids this morning....and it was very
> tasty!
>
>
>
> @@@@@ Now You're Cooking! Export Format
>
> Roller Coaster Breakfast
>
> breakfast
>
> 6 eggs
> 1 c flour
> 1/2 ts salt
> 1 c milk
> 2 tb melted butter
> powdered sugar
>
> Preheat oven to 450.
>
> Butter, generously, 9x13' pan and put into the freezer while you mix
> the batter.
>
> Beat eggs with a fork. Slowly add the flour and mix well.
> Add salt, milk and melted butter.
>
> Pour into cold pan and bake for 18 to 20 minutes; then lower
> temperature to
> 350 and cook for an additional 10 minutes.
>
> Sprinkle with powdered sugar and serve with butter and syrup.
>
> This is sort of a huge piece of French toast in a baking pan that
> looks
> like a roller coaster.
>
> It is fun to watch if you have a glass door oven. If not, it is a big
> surprise when you take it out!
>
> Yield: 4 servings
>
>
> ** Exported from Now You're Cooking! v5.73 **
>
> The Fine Art of Cooking involves personal choice.
> Many preferences, ingredients, and procedures
> may not be consistent with what you know to be true.
>
> As with any recipe, you may find your personal
> intervention will be necessary. Bon Appetit!

it's in the oven now, can't wait to surprise david with it.

--
..:Heather:.
www.velvet-c.com
Step off, beyotches, I'm the roflpimp!

was i supposed to take the yolks out of the eggs?
http://dobyshow.blogspot.com/

"Ward Abbott" > wrote in message
...
> This was quite a hit with the kids this morning....and it was very
> tasty!
>
>
>
> @@@@@ Now You're Cooking! Export Format
>
> Roller Coaster Breakfast
>
> breakfast
>
> 6 eggs
> 1 c flour
> 1/2 ts salt
> 1 c milk
> 2 tb melted butter
> powdered sugar
>
> Preheat oven to 450.
>
> Butter, generously, 9x13' pan and put into the freezer while you mix
> the batter.
>
> Beat eggs with a fork. Slowly add the flour and mix well.
> Add salt, milk and melted butter.
>
> Pour into cold pan and bake for 18 to 20 minutes; then lower
> temperature to
> 350 and cook for an additional 10 minutes.
>
> Sprinkle with powdered sugar and serve with butter and syrup.
>
> This is sort of a huge piece of French toast in a baking pan that
> looks
> like a roller coaster.
>
> It is fun to watch if you have a glass door oven. If not, it is a big
> surprise when you take it out!


Would this make a good dessert? We don't usually have things like this
for breakfast, but I'm thinking dessert tonight??

Jen

On Mon, 10 Apr 2006 06:33:02 GMT, Jen wrote:

> Would this make a good dessert? We don't usually have things like this
> for breakfast, but I'm thinking dessert tonight??

It's eggy, but dust it with powdered sugar and you've got dessert!
--

Practice safe eating. Always use condiments.

sf replied to Jen:

>> Would this make a good dessert? We don't usually have things like this
>> for breakfast, but I'm thinking dessert tonight??
>
> It's eggy, but dust it with powdered sugar and you've got dessert!


Clafouti is also eggy, but makes a fantastic dessert. Mmmm.... cherry
season approaches...

Bob

On 10 Apr 2006 02:16:08 -0500, Bob Terwilliger wrote:

> sf replied to Jen:
>
> >> Would this make a good dessert? We don't usually have things like this
> >> for breakfast, but I'm thinking dessert tonight??
> >
> > It's eggy, but dust it with powdered sugar and you've got dessert!
>
>
> Clafouti is also eggy, but makes a fantastic dessert. Mmmm.... cherry
> season approaches...
>
You're right clafouti is a wonderful dessert and it can be served
cold. I've only had it once. The once I ate it was actually the
first time I'd heard of it... or at least heard the name and had a
visual to wrap my poor brain around. It *is* very good stuff, but I
never think of making it. Apparently, you don't need to stick to
cherry either.

http://www.aeb.org/KidsAndFamily/bak...t_your_fru.htm
http://www.epicurious.com/recipes/re...s/views/107530
--

Practice safe eating. Always use condiments.

On 10 Apr 2006 02:16:08 -0500, "Bob Terwilliger"
> wrote:

>Clafouti is also eggy, but makes a fantastic dessert. Mmmm.... cherry
>season approaches...

I made this a zillion times when it was first posted. Gotta do it
again, very soon. It was so good!


* Exported from MasterCook *

Clafouti

Recipe By :Peter Watson Sproal
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 pound fruit -- *see directions
---Batter---
1 cup milk
1/4 cup granulated sugar -- (2 ounces)
3 eggs
1 tablespoon vanilla extract
1/8 teaspoon salt
1/2 cup sifted all purpose flour -- (2 1/2 ounces)

Fruit:
3/4 lb of fruit and this can be... stoned cherries, stoned plums cut
in half, peeled and cored pears, apples peeled and thinly sliced, any
berry fruit. You may wish to lightly pre poach fruits like pears,
apples, quinces or even plums, but this is a matter of taste. In any
case try slow oven roasting the fruit.. place on a baking slide,
sprinkle with a little sugar and roast in the oven for 3 hours at low
heat.

Batter:
Place the ingredients in a liquidiser jar and blend until a smooth
batter is achieved. Set aside to rest for 30 minutes.

Using a pan that can be put into the oven... an all steel pan is good
but for preference should have rounded sides as opposed to flat. Add a
small pat of butter and let melt over heat, pour in 1/4 inch layer of
the batter and place over a moderate flame on the stove top until a
film of batter has set on the bottom of the pan, now put in the fruit
topped with a little sugar to your taste, (approx. 2 oz) top that with
the rest of the batter and place the dish into preheated 350F oven for
about 60 minutes or until the Clafouti is puffed and golden brown.

The Clafouti should be served either hot or warm with ice cream or
fresh cream. Do not try and remove it from the pan, but serve from the
pan at the table. If desired, you can use an oven proof pyrex type
dish for more attractive presentation. Dust the top with icing sugar.
The Clafouti will fall a little as it cools.

Source:
"rec.food.cooking"
Copyright:
"3/22/1998"
- - - - - - - - - - - - - - - - -
- -
--

Some people are like Slinkies... they don't really have a purpose but
they bring a smile to your face when you push them down the stairs.

Stolen from "traid" on the IRC

sf wrote:

> You're right clafouti is a wonderful dessert and it can be served
> cold. I've only had it once. The once I ate it was actually the
> first time I'd heard of it... or at least heard the name and had a
> visual to wrap my poor brain around. It *is* very good stuff, but I
> never think of making it. Apparently, you don't need to stick to
> cherry either.

My mom always used ripe fresh plums. Wonderful!!!

sf wrote:

> You're right clafouti is a wonderful dessert and it can be served
> cold. I've only had it once. The once I ate it was actually the
> first time I'd heard of it... or at least heard the name and had a
> visual to wrap my poor brain around. It *is* very good stuff, but I
> never think of making it. Apparently, you don't need to stick to
> cherry either.

My mom always used ripe fresh plums. Wonderful!!!

"Jude" > wrote in message
ups.com...
> sf wrote:
>
>> You're right clafouti is a wonderful dessert and it can be served
>> cold. I've only had it once. The once I ate it was actually the
>> first time I'd heard of it... or at least heard the name and had a
>> visual to wrap my poor brain around. It *is* very good stuff, but I
>> never think of making it. Apparently, you don't need to stick to
>> cherry either.
>
> My mom always used ripe fresh plums. Wonderful!!!

Apples, too
http://www.napastyle.com/kitchen/rec...?recipe_id=263

Isn't clafouti basically just pouring a batter over a fruit and baking? But
the batter is wet like a pancake batter, vs. dry like a biscuit
batter/dough?
Dee Dee

>

On 10 Apr 2006 10:11:44 -0700, Jude wrote:

> sf wrote:
>
> > You're right clafouti is a wonderful dessert and it can be served
> > cold. I've only had it once. The once I ate it was actually the
> > first time I'd heard of it... or at least heard the name and had a
> > visual to wrap my poor brain around. It *is* very good stuff, but I
> > never think of making it. Apparently, you don't need to stick to
> > cherry either.
>
> My mom always used ripe fresh plums. Wonderful!!!

Come to think of it, the one I had was plum - not cherry. In any
case, it's good.
--

Practice safe eating. Always use condiments.