Potluck Recipes

Easy Flan Recipe, from Lisa

posted Apr 24, 2017, 1:03 PM by Chris Bradberry   [ updated Apr 24, 2017, 1:05 PM ]

2/3 cup white sugar

1 can (14 oz) sweetened condensed milk

2 cups whipping cream

1 cup milk

2 tsp vanilla

6 eggs


Pre-heat oven to 350 and place the large pie pan or medium casserole dish that will hold the flan in the oven to also pre-heat.

Melt sugar in a non-stick frying pan over medium heat. The trick here is to resist the urge to stir; just spread it in the pan and keep an eye on it. As it begins to melt you can move it around a bit with a spatula but just let it mostly sit until it is a nice caramel brown color.

Immediately pour it into your hot casserole or pie dish and tilt the dish to coat the whole bottom and up the sides a bit. (The melted sugar will harden very fast.)

Process all other ingredients in a blender for one or two minutes until well mixed. Pour this mix into the pan over the caramel coating.

Bake for an hour in a water bath by placing the flan pan in a larger pan and adding about an inch of water to the larger pan. Cover the flan pan with a lid or foil so it does not get too browned on top.

Let the flan cool for a while then gently run a table knife around the edge to loosen it from the pan. Invert onto a larger platter that has a rim or sides to contain the caramel sauce. (Inverting is the scary part but just do it quickly over the sink with the platter in place on top of the flan pan and you should be fine!)


Almond Cake or Muffins

posted Mar 26, 2017, 5:13 PM by Chris Bradberry   [ updated Mar 29, 2017, 8:33 AM ]

This moist and fragrant cake from Molly Wizenberg, the author of the popular food blog Orangette, calls for a whole orange and lemon, almonds and olive oil. 

INGREDIENTS

  • 1 small to medium orange
  • 1 lemon
  • 6 ounces raw almonds
  • 1 cup all-purpose flour (or substitute 1 cup almond flour)
  • 1 tablespoon baking powder
  • 4 eggs (add 2 eggs if you use almond flour)
  • ½ teaspoon salt
  • 1 ½ cups sugar
  •  cup olive oil
  •  Confectioners’ sugar

PREPARATION

  1. Place the orange and the lemon in a saucepan, and cover with water. Bring to a boil over medium-high heat, then reduce the heat and simmer for 30 minutes. Drain and cool.
  2. Heat the oven to 325 degrees, and set a rack in the middle position. Bake the almonds 10 to 15 minutes. Set aside to cool completely. When the almonds are cool, pulse them in a food processor until ground.
  3. Set oven to 350 degrees, and grease a 9-inch springform pan, or use a muffin pan with paper cups.
  4. When the citrus is cool, cut the lemon in half, and discard the pulp and seeds. Cut the orange in half, and discard seeds. Put the fruits in the food processor and process almost to a paste.
  5. In a small bowl, whisk the flour and baking powder. Combine eggs and salt. Beat until foamy. Beat in the sugar. Fold in the flour mixture. Add the citrus, almonds and olive oil, and beat on low speed until incorporated. Pour the batter into the pan, and bake for about 1 hour, for the cake and 30 minutes for the muffins. Let cool for 10 minutes, unmold and dust with confectioners’ sugar.

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