We haven’t been eating our plums as fast as we should. We have an abundance and getting more on Wednesday, so I’m going to make this today.
Ingredients
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
1/2 cup slivered almond, finely ground
1/4 cup sugar
3 medium plums, pitted and cut into thin slices
2 cups vanilla ice cream
Directions
Heat the oven to 400°F. Unfold the pastry on a baking sheet.
Sprinkle the pastry sheet with the almonds and 2 tablespoons sugar to within 1/4-inch of the edge. Arrange the plum slices on the pastry sheet, overlapping slightly, if needed. Sprinkle the plums with the remaining sugar.
Bake for 20 minutes or until the crust is golden brown. Top each serving with 1/2 cup ice cream, if desired.
Source:
No. Really. Cake in the rice cooker. It is awesome. especially when you dip it in chocolate fondue. Yummy!
2/3 cup flour
1/3 cup sugar
5 eggs, separated
1 tsp vanilla
1 1/2 tbsp melted butter
Grease rice pot and set aside
Mix egg whites with sugar until stiff. Add egg yolks, vanilla and melted butter. Fold in flour. Pour into greased rice pot and cook on “brown rice” setting. Remove immediately. I made the mistake of letting it sit on “warm” for a while so it got a little dried out. I’m sure it would have been twice as awesome if I removed it immediately. It’s a good thing my intention was to dip it in chocolate fondue so, the dryness was less noticeable.
I might add some unsweetened cocoa for a chocolate version next time and serve it with strawberries and whipped cream.
I used to think one could only eat so much radish. When I was staring at two piles of radishes from my CSA box, I thought that’s just too much for one family. And then I found this recipe.
Move over kale, there’s a new chip in town. My first try didn’t come out crispy like I wanted, but they tasted so darn good anyway. I can’t stop eating them. Next time, I will try spray olive oil though.
Radishes, cleaned and cut 1/4″ thick
Olive Oil
Curry Powder
Paprika
Garlic Powder
Salt
Toss ingredients and roast at 375 for about 15 minutes. Flip them over and put them back in the oven. Turn heat down to 225 and roast for another 20 minutes.
1 15 oz. can garbanzo beans, drained and rinsed (or 2 cups cooked garbanzo beans)
1/2 tsp ground cinnamon
1 tbsp canola or vegetable oil
1 tbsp honey
Preheat oven to 400 F.
Rinse beans and remove the outer skins of the beans. Pat dry to take away any other excess liquid.
Whisk the cinnamon and oil in a bowl to combine, add the beans, stirring to coat and place on a baking sheet. Roast for 40 minutes.
Remove the beans from the oven, place in a bowl and toss with 1 tbsp of honey. Place the beans back into the oven and roast an additional 7 minutes.
Cool completely and serve.
1 muskmelon or cantaloupe
1 quart cold water
Cut melon and scoop out the seeds. Cube melon and put in blender. Add 1/2 quart cold water and blend until smooth. Pour mixture through strainer and add remaining 1/2 quart cold water. Chill in refrigerator before serving.
It’s a much brighter orange in person. Pretty!
