Recipes I've been a-using

This is mostly for my records, but feel free to look in.  Both of these are delicious for breakfast.

Chilled Raspberry Soup
(adapted by Sarah from Betty Crocker)

2 bags (about 4 cups) frozen raspberries, thawed overnight in fridge
1/2 cup sugar
1/4 cranberry juice or orange juice
1 cup plain yogurt
1 tsp cinnamon (or to taste)
1 tsp vanilla (or to taste)

1. 1 Place raspberries, sugar, and juice in blender. Cover and blend on high speed until smooth.
2. Strain raspberry mixture through sieve into bowl. Discard raspberry seeds.
3. Stir yogurt into raspberry mixture.  Add cinnamon and vanilla; stir.
4. Cover and refrigerate 1 to 2 hours or until cold.  Serve topped with fresh raspberries.

Pear Clafoutis

(adapted by Sarah from the Domestic Goddess)

4 large eggs

1/2 cup granulated sugar

1/2 tsp kosher salt

1/3 cup flour

1 cup milk

1/4 cup butter, melted

1 tsp vanilla extract

1/2 tsp ground cinnamon

3 large pears, cored, thinly sliced

powdered sugar

1. Preheat oven to 350 F. Generously butter 9-inch-diameter glass or ceramic pie plate.
2. Beat eggs, sugar, and salt in medium bowl to blend. Whisk in flour. Add milk, butter, vanilla, and cinnamon - whisk until smooth.
3. Arrange pears in bottom of prepared plate (preferably in circular-fan pattern). Pour custard over pears.  Sprinkle additional cinnamon and/or sugar on top.
4. Bake until clafoutis is set in center and golden on top, about 40 minutes.
5. Sprinkle or serve with powdered sugar.