Ok everyone, well Gel Friday is still in Calif. with the grandparents and they were recently touring up the Oregon Coast but have returned to Redding after sending me a picture of my beloved Pacific Coast.  We have two recipes for today. Not sure what cookbook they are out of but one is Scottish and one is French. So these recipes are From California With Love…..

Cranachan ( Scotland) Serves 4


1/4 c.  Rolled Oats         4 Tbsp honey

1 1/4 c. fresh raspberries      few mint leaves

1 1/4 c. half and half


1. Turn the boiler on to Medium heat.

2. Sprinkle the rolled oats onto a baking sheet and spread them out evenly.

3. Carefully toast the oats under the broiler until they are Light brown. This will take 2 – 3 minutes. Remove and allow to cool.

4. Put half the raspberries into a bowl, use a fork or potato masher to mash them slightly, until they have a soft, mushy texture.

5. Save 8 whole raspberries for decoration/garnish. Put the rest of the whole raspberries evenly into 4 dessert dishes.

6. Pour the half and half into a large mixing bowl. Use a whisk to whip the cream until it thickens. Pour the crushed berries, toasted oats into the whipped cream, add the honey. Stir together. (You can also reserve a little of the toasted oats for garnish.)

7. Spoon cream mixture into the desert dishes. Decorate each with 2 raspberries and a mint leaf. Serve immediately or cover immediately and refrigerate until serving time.

Stephanie has a note here that this is good but to try whipping cream instead of half and half.

Cherry Clafoutis (France) serves 4


1 Tbsp. butter                1 1/2 tsp. vanilla

2 1/4 c. fresh cherries          1 c.  milk

1 c. flour               1/4 c. granulated sugar

Pinch of salt           1 Tbsp. powered sugar

2 eggs              1 c. half and half


1. Preheat the oven to 370*F. Grease a shallow 8 x 12 ovenproof pan with the butter.

2. Remove the seeds from the cherries and spread the cherries into the baking dish

3. Put the flour, salt, eggs, vanilla and milk into a bowl. Beat together with a whisk to make a smooth batter. Add the granulated sugar and stir. Let stand for a few minutes.

4. Stir the batter, then pour it over the cherries. Carefully transfer the dish to the oven and bake for 30 – 35 minutes, until batter is puffed & brown. Remove from oven.

5. Put the powdered sugar into a sieve and sift over the pudding. Serve w/ small pitcher of half and half to pour on top.

Stephanie has a note here to try with other fruits as well like plums, peaches or apricots, or even a mix.

Enjoy your weekend everyone!

Gel Friday (Stephanie) and Z Seawitch