Pear Clafouti

I hope this doesn't step on Rachel's toes. This is actually her recipe, but people asked me for it at the last baby shower. It is SO yummy and leaves you begging for more. Just thinking about it makes me want to make it again.

1 Tbsp butter, room temperature
1/3 c. plus 1 Tbsp sugar
3 extra large eggs (or 4 large eggs), room temperature
6 Tbsp all purpose flour
1 1/2 c. heavy cream
2 tsp vanilla
1 tsp grated lemon or orange zest
1/4 tsp salt
2 Tbsp apple juice
2 ripe Bartlett pears (if pears are green at the store, purchase 2 days in advance and place in brown bag at room temperature to help them ripen. I also used d'anjou pears and it worked great)
powdered sugar


Preheat oven to 375 degrees. Butter a 10 x 1 1/2 inch round baking dish (or skillet, I used an oval casserole dish that holds 2-3 qts). Sprinkle the bottom and sides with 1 Tbsp sugar.

Beat the eggs and the 1/3 c. sugar in a bowl with an electric mixer on medium high until light and fluffy, about 3 minutes. On low speed, mix in the flour, cream, vanilla, zest, salt, and apple juice. Set aside for 10 min.

Meanwhile, peel, half, and core pears. Then slice fairly thinly. Arrange them in a single layer slightly fanned out in baking dish. Pour the batter over the pears and bake until the top is golden brown and the custard is firm, 35-40 minutes. Check at 30 min. Serve warm or at room temperature. Sprinkle top with powdered sugar after it has cooled. Can top with whipped cream if desired.

Rice Pudding

1/2 cup uncooked enriched long grain white rice (not instant)
3 cups boiling water
1/2 teaspoon salt
14-oz.can sweetened condensed milk
1/2 cup raisins, if desired
1/4 cup butter (or margarine)
1 tablespoon vanilla

In top of double boiler, combine rice, water and salt. Cook over medium heat about 40 minutes or until rice is tender stirring a few times. Do not drain. Stir in condensed milk, raisins and butter. Cook, stirring frequently, until slightly thickened, about 20
minutes.
Remove from heat and add vanilla. Serve warm or cold. It feeds about 6 to 8 people.

*I used leftover rice, and it worked just as well. I don't have a double boiler, so I just used a sauce pan. Jacob likes it without rasins, so you can also add raisins after the vanilla step to whoever wants it. You can also garnish with cinnamon.

Crock Pot Macaroni & Cheese

After a long absence, here's a "crowd pleaser", requested recipe - kids and adults love this. It's my grandma's recipe and so easy. Enjoy.

Crock Pot Macaroni & Cheese

160z macaroni, BARELY cooked
2 eggs, beaten
2 cans evaporated milk
2 t pepper
2 c medium cheddar, grated
2 c sharp cheddar, grated
2 t salt
2 T butter

Spray crock pot with cooking spray. Cook on low for 3 hours.

Notes: Time how long you cook the noodles so they don't cook too long - maybe about 2 or 3 minutes. If you do overcook, don't worry - it still turns out great! I like to mix everything in a large bowl and then transfer to the crock pot.