Ingredients
- For the topping:
- 1/4 cup (packed) light brown sugar
- 1/4 cup chopped walnuts or pecans
- 1/4 teaspoon ground cinnamon
- For the bread:
- 2 large eggs
- 1 1/4 cups unsweetened applesauce
- 1/3 cup flavorless oil, such as canola or safflower
- 1/4 cup buttermilk or whole milk
- 1 1/4 cups all-purpose flour
- 3/4 cup sugar
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon freshly grated nutmeg
- Pinch of ground cloves
- 1/2 cup diced dried figs, apples, or apricots or moist, plump raisins (dark or golden)
- 1 cup old-fashioned oats
- About 2 pounds zucchini, eggplant, or turnips, peeled if necessary and grated
- 1/2 onion, peeled and grated
- 2 eggs, lightly beaten
- 1/4 cup flour or plain bread crumbs, more as needed
- 1/2 cup grated Parmesan cheese
- 1 to 4 tablespoons butter or extra virgin olive oil
- Unsalted butter, for pie plate
- 8 ounces thickly sliced bacon
- 4 ounces small mushrooms, wiped clean, quarted
- 1 red, yellow, or orange bell pepper, seeds and ribs removed, diced
- 3 ounces soft goat cheese
- 1/2 cup freshly grated Parmesan cheese
- 1 tablespoon fresh thyme leaves
- 5 large eggs
- 1 1/2 cups heavy cream
- Kosher salt and freshly ground black pepper
- 1. Preheat the oven to 325F. Generously butter a 10-inch glass pie plate. Cook the bacon in a large skillet until very crisp. Remove; drain on paper towels. Pour off all but 2 tablespoons of the bacon fat from the skillet.
- 2. Return the skillet to medium-high heat; add the mushrooms. Cook until well browned, about 4 minutes. Remove from the skillet; spread the mushrooms in a prepared pie plate. Crumble the bacon; arrange over the mushrooms, along with the p
- 3. Beat the eggs and cream in a large bowl, and season with salt and pepper. Pour the egg mixture over the bacon-vegetable mixture. Bake until the egg pie is set and deep golden brown, about 1 hour. Remove from the oven, and place on a wi
Fig Clafouti
- Achieve fancy-sounding results with very minimal effort—not much for either you or the kids to do here.
- - serves 6 -
- Adapted from Everyday Food magazine.
Ingredients
- 2 tablespoons unsalted butter, melted, plus more for the pan
- 8 ounces dried figs, stemmed and coarsely chopped
- 1 1/4 cups Everyday Baking Mix (recipe follows)
- 3 large eggs
- 1 cup half-and-half
- Confectioners sugar, for dusting
- 1 1/2 cups flour
- 3/4 cups of sugar
- 1 1/2 teaspoons baking powder
- Scant teaspoon salt
Description
Serious Eats
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