Posted July 23, 2009on:
I am still plugging away at the infamous ’09-’10 school bag, so all other crafty projects are still on hold. However, I did make cute desserts today, though I almost, almost regretted it because using the oven made the kitchen so hot. I adapted this from the Peach Kuchen recipe found in More-With-Less, always a staple cookbook in my mom’s kitchen and now mine.
Nectarine Baby Kuchens
1. Preheat oven to 400.
1 c. whole wheat flour
1/3 c. white flour
1/4 t. baking powder
1/2 t. salt
2 T. evaporated palm sugar (or sweetener of your choice)
3. Stir in:
1/3 c. coconut oil
4. Divide crust mixture between five small, greased ramkins and press over bottom and up sides of ramkins.
5. Peel, slice, and arrange in ramkins:
6. Top each ramkins with:
dusting of cinnamon
drizzle of honey
7. Place ramkins on cookie sheet and bake for 15 min. in 400 degree preheated oven.
1 c. plain yogurt (I use low-fat)
9. After 15 min. are up, top each ramkin with yogurt mixture.
10. Bake kuchens 30 more min. or until custard is set, then serve hot (but don’t burn your fingers on the ramkin), room temperature, or cold for breakfast the next day.