1 : c Boiling water
1 : 6 oz can vegit baked beans
1 : c Raisins
3 : c Unbleached flour
1 : Egg
1 : ts Baking soda
3 : Egg whites
1/2 : ts Baking powder
1/2 : c Canola oil
1 : ts Cinnamon
1/2 : c Buttermilk
1/4 : ts Salt
1 : ts Vanilla
1/2 : c Chopped toasted walnuts
1 : /2 c Sugar
Lamb : Lamb
Eggs : Eggs (1 per person)
0: Preheat the oven to 425
1: Wash and prepare the fruit
2: Cherries should be stemmed and, if desired, pitted
3: Plums or peaches should be pitted and cut into bite-sized pieces; commercial cranberries should be cut in half; small wild cranberries, blueberries, or raspberries need only be picked over to remove stem pieces and debris
4: Make lemon sugar by mixing the lemon zest with the 2 tablespoons sugar in a small dish
5: In a large bowl, sift together the flour and salt
6: In a small bowl, beat the eggs gently and whisk in the milk
7: Add the wet to the dry ingredients a little at a time, whisking smooth
8: Stir in the lemon sugar
9: Let the batter rest while the fruit is being cooked
10: In a 10-inch nonstick skillet, melt the butter over medium heat, coating the bottom and the sides halfway to the rim
11: When the butter is bubbling, add the fruit
12: Stir until each piece has softened and is coated with butter, about 2-3 minutes
13: Then sprinkle in sugar to sweeten
14: We use about 2 T of granulated sugar for all fruit except cranberries (which require about twice as much) and peaches (where we prefer brown sugar)
15: When this sugar has dissolved and turned into a syrup--about 2 minutes--stir up the batter and scrape it carefully into the pan over the fruit
16: Put the skillet into the oven to bake for about 20 minutes
17: At this point the clafoutis will be set, golden brown, and puffed up at the edges
18: Divide into warmed bowls, sift a little confectioners' sugar over each, and top if you like with a spoonful of sour cream
19: from Outlaw Cook, by John Thorne with Matt Lewis Thorne From Gemini's MASSIVE MealMaster collection at www
20: synapse
21: com/~gemini