Tag Archives: @Donna_Fasano

End of Summer Peach Buckle #Recipe by @Donna_Fasano

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Early each summer when fresh blueberries are plumb and ripe, I make Blueberry Buckle. At the end of each summer when the peaches are fragrant and juicy, I make Peach Buckle. This cake is buttery, moist, and delicious. It tastes like sweet summer sunshine. I hope you’ll give it a try.

Peach Buckle

Peach Buckle

Ingredients

  • 1 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup butter, softened
  • 1 cup granulated white sugar
  • 2 large eggs, room temperature
  • 1 1/2 teaspoons vanilla extract
  • 3 large, ripe peaches, peeled, pitted, and cut into bite-size pieces (about 2 cups)
  • 1 tablespoon coconut sugar (or brown sugar)
  • 1 teaspoon cinnamon

Directions

  1. Preheat oven to 350° F. Prepare a 9-inch springform pan by lining the bottom with parchment paper and spraying the paper and side wall with baking spray. Set aside.
  2. In a small bowl, add flour, baking powder, and salt. Stir to combine. Set aside.
  3. In a medium sized bowl, cream together the butter and sugar until sugar is melted and mixture is smooth. Add the eggs, one at a time, and beat until fully incorporated. Add vanilla and mix it in well. Batter will be stiff. Stir in the peaches until they’re mostly coated with the batter. Use a rubber spatula to transfer the batter to the pan, making sure to get every last drop of batter. Spread batter evenly in pan.
  4. In a small bowl, combine the coconut sugar and cinnamon. Sprinkle evenly over the top of the batter.
  5. Bake for 50-55 minutes, or until a toothpick comes out clean. Let the cake cool in the pan for at least 15 minutes, then run a sharp knife around the side wall before opening the spring and removing side wall. Enjoy this cake on its own or with softly whipped cream. It’s also great with a scoop of vanilla ice cream.

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Sixteen years ago, Tyne Whitlock cut all ties to her past and left town under the shameful shadow of a teenage pregnancy. Now her fifteen-year-old son is in trouble with the law, and she is desperate for help. But reaching out to high-powered attorney Lucas Silver Hawk will tear open the heart-wrenching past in ways Tyne never imagined.

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Easy Cherry Clafoutis #Recipe by @Donna_Fasano

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Dictionary.com pronounces “clafoutis” as Klah-foo-tee and defines the dessert as “a tart made of fruit, especially cherries, baked in a thick, sweet batter.” I define is as absolutely delicious, and Cherry Clafoutis is the perfect way to use the beautiful cherries that are now in season. I believe home-cook-turned-TV-icon Julia Child first introduced this dessert to Americans after she had spent time living in France.

Cherry Clafoutis

I’ve seen recipes for this custardy fruit tart call for all different measurements of flour and sugar. Some recipes call for melted butter, others do not. I wasn’t sure which recipe was best. That’s why I decided to nail down this recipe for myself. The end result of the recipe below is a wonderful, fruit-filled, custardy delight that will have your friends and family screaming for another slice. You can serve this warm, at room temperature, or chilled.

Easy Cherry Clafoutis

  • 1 tablespoon butter for greasing the dish
  • 1 lb. stemmed and pitted fresh cherries
  • 3 eggs
  • 1/2 cup sugar
  • 1/4 cup butter, melted
  • 1 cup heavy cream
  • 1/4 cup whole milk
  • 1/2 cup flour
  • 1/2 teaspoon salt
  • 1/2 tablespoon vanilla extract
  • Confectioners Sugar for dusting (optional)
  1. Preheat oven to 350° F. Use the 1 tablespoon of butter to grease the bottom and sides of a 10-inch quiche pan. Set the pan aside.
  2. Wash, dry, stem and pit the fresh cherries. For a tart filled with fruit, there should be 1 pound of pitted fruit for the tart so start out with over 1 pound. Add the cherries to the tart pan and spread into an even layer.
  3. Crack the 3 eggs into a bowl and beat with electric mixer until well combined. Add the sugar and beat for 1 minute.
  4. Add the 1/4 cup melted butter, heavy cream, milk, flour, salt, and vanilla extract to the egg mixture and beat until all ingredients are combined.
  5. Pour the batter over the cherries. Bake for 45 to 50 minutes or until the top is puffed and golden. The Clafoutis will deflate as it cools. Top with confectioners sugar if desired.

Feel free to substitute other fruit for the cherries—blueberries, blackberries, raspberries, sliced peaches, strawberries—any fruit that is in season. I have made this with frozen berries. The result tastes just as delicious. However, it isn’t as pretty as when using fresh fruit because frozen fruit tends to bleed its juices into the custard.

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This month, I’m celebrating Christmas in July by pricing my 3 holiday romances at just 99¢. I hope the books will help you ho-ho-ho your way through the rest of the month.

Donna Fasano Christmas

Her Mr. Miracle

An Almost Perfect Christmas

Grown-Up Christmas List