Monday, September 07, 2015
I learned this recipe from a lady I met while sifting through fresh Italian Plums at Caputo's. She said this was her mother's recipe that she grew up with, so easy to make and delicious. She did say it had a tendency to burn on the bottom, and I offered her some solutions....I hope it worked for her. This dessert is a cross between French toast, pancakes, dump cake and a cobbler. I suggest trying it also with sautéed apples, peaches, pears, nectarines, cherries, or whatever fruit you fancy. Guten Appetit!
Fresh Plum Torte
8 ozs milk (1 cup)
4.5 ozs all purpose flour (1 cup)
2 tbsps. sugar
1/4 tsp salt
1 tsp baking powderp
1 lb plums, halved and seeded
2 ozs butter (1/2 stick)
1 tsp cinnamon
Beat eggs slightly with a fork. Add milk.
Combine dry ingredients: flour, sugar, salt and baking powder.
Slowly add liquid to dry ingredients. Pour into hot skillet with about a tbsp. of melted butter. Sink fresh plums into batter. Drop remaining pieces of butter on top of plums. Sprinkle cinnamon sugar all over the top. Cook on low heat over the stove about 1 minute. Transfer into a 350 degree oven and to finish cooking, about 20 minutes...serve hot with ice cream...
Wednesday, March 12, 2014
Monday, April 01, 2013
we cleaned, scrubbed, dusted, worked on the syllabi, cleaned, scrubbed, washed even more....finally it is over....thank goodness.....no findings, no violations, no compliance issues...LCB Chicago is now an American Culinary Federation accredited school. LCB Chicago Culinary renewed its accreditation