Apple Flognarde

Found this at Chicho's Kitchen blog - very easy, very fast, very yummy!  Great for a quick dessert, and it's good hot or cold.

Ingredients (serves 6):
3 apples
3 large eggs
1 ½ cups milk
½ cup sugar
½ cup + 1 tbsp flour
2 tbsp vegetable oil

Preheat the oven at 400ºF.

Peel and core the apples then cut into chunks.

Grease a tart tin or pie plate with butter and sprinkle some flour. Place on a baking sheet.  Place apples in the prepared tart tine or pie plate.

Gently heat the milk until warm. In a mixing bowl, whisk the eggs until blended and foamy. Add the sugar, flour, oil and whisk until smooth. Gradually whisk in the warm milk.

Using a ladle, carefully pour the liquid batter over the apple chunks, filling up to the rim.

Bake for 30 – 45 minutes until the flognarde is puffed and golden. 

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Notes:

I cut the apples into a large dice instead of chunks.

Expect that it will deflate a bit after you remove it from oven.

{FFwD} Salted Butter Breakups

This one made me nervous, and for silly reasons -- the biggest being that it meant using my food processor to make the dough.  I'd never done that before, and lately have been having problems with it anyway...
This finished product did not turn out "pretty," but it tastes ok...More salt might be just the thing!  I'll probably try these again.

Jiffy Raspberry Bars

Recently, I felt the urge to bake for my peeps at work...wanted to make a quick bread using a cake or muffin mix but didn't find a recipe I liked. So, used Jiffy Raspberry muffin mix, and made the Raspberry Bars recipe from the box -- Very easy!

Preheat oven to 350 degrees.
1 box Jiffy Raspberry muffin mix
1/4 c. quick oats
1/4 c. chopped nuts (or omit, and use more oats)
5 Tbs. soft butter

Mix until crumbly. Set aside 1/4 cup of mixture and press remaining into an greased 8 inch square baking dish. Top with 1/2 c. raspberry preserves/jam (I used Bonne Maman cherry preserves), leaving a 1/2 inch border all around. Sprinkle with reserved mixture and bake for 20-25 minutes.

I'm certain these would be fabulous when warm but were damn good at room temp the next morning at work!