Peach Cobbler

6-8 servings

Ingredients:

2/3 to 1 cup sugar
1 TBS cornstarch
1 cup water
3 cups fresh peaches
2 cup flour
2 TBS sugar
1 TBS baking powder
1 tsp. salt
6 TBS butter
1 cup milk (or a little bit more)


Directions:

Preheat oven to 400.

Mix sugar and cornstarch together in a pan. Gradually stir in the water and bring to a boil. Boil for 1 minute, stirring constantly. Add the peaches and their juice, and pour into a baking dish. Dot with butter. Sprinkle with cinnamon.

Stir flour, sugar, baking powder, and salt into a bowl. Cut in the butter until the mixture looks like cornmeal. Stir in milk. Drop by spoonfuls onto hot peaches.

Bake 30-35 minutes. Serve warm with ice cream.

Notes: The dumplings in this recipe has already been doubled.

Source: Mom

Tarte au Citron

Serves 6

1 pâte â tarte
4 fresh lemons
1/2 to 3/4 c. sugar
5oz thick cream
4 large eggs
3-4 TBS of soft butter
1 TBS flour

Butter six small ramekins (or one large tarte pan)

Flour your workspace and roll the dough out to about 1/8 of an inch. Cut out either 6 small circles or on large one. Fit the dough into your pan(s) and place in the refrigerator.

Preheat the oven to 360.



Wipe down lemons. Remove the zest from two lemons, without taking the white skin, and chop finely. Juice these two lemons. Cut the other two into fine, round slices and set aside.

Mix the eggs and whip with sugar. Combine with lemon juice, the zest and the cream just until mixed.

Put fork holes in your dough and pour the lemon mixture in. Cook for 30 minutes, or until done.

Decorate with lemon slices or rasberries.


Source: Cuisine Actuelle

Moelleux au Chocolat

This recipe is so AMAZING! Although I'm not the biggest chocolate lover, I absolutely love this! While living in le Vesinet my friend Lisa and I decided to make a french dessert because our obsession with les tarte aux citron was getting to be quite costly; thus began our baking escapades which began and ended with Moelleux au Chocolate and une tarte du citron.

The chocolate here is not the same. If you plan on making it with Hersheys or even Ghiradelli, don't waste your time. Blah.

roughly 6oz of dark chocolate

4 large eggs

4 TBS flour

about 1/2 c. of almond powder

Butter

Melt the chocolate in little pieces in a double boiler on low heat. Remove from heat and slowly add the egg yolks while mixing really fast. Add 2 TBS of flour and the almond powder.

Beat the egg whites until firm with an electric mixer. Add it to the mixture.

Preheat the oven to 375-400. Pour the mixture in a big dish or individual ramekins. Grease the ramekins with butter and remaining flour. Cook for 10 minutes in the oven.

Remove carefully onto a plate and enjoy!

Source: Cuisine Actuelle

Apple Crisp

Ingredients:

4 cups sliced baking apples
2/3 cups brown sugar, packed
1/2 cup flour
1/2 cup rolled oats
1 1/2 tsp. cinniman
1/4 tsp. nutmeg
1/3 cup soft butter

Directions:

Grease glass pan in butter, dump the apples in. In a bowl mix dry ingredients and butter and crumble on top of the apples.

Bake at 375º for 30-35 minutes or until apples are done.

Notes: I usually double the recipe, sometimes triple the topping, depending on the size of pan I use.



Source: Mom