Fabulous tasty recipes and interesting food creations from the chefs at Victorian Bazaar!

In France, Clafouti may be made with a variety of fruits. This desert could not be easier: simply whip up the batter, pour it over the fruit and bake. Serve leftover Clafouti cold, with cream.

3 Eggs, 1 cup milk, 1/2 cup all-purpose flour, 1/4 cup granulated sugar, 1 teaspoon vanilla, 2 cups pitted dark, sweet cherries, powdered sugar.

Heat over to 350 degrees F. Beat eggs, milk, flour, granulated sugar and the vanilla with hand beater until smooth. Spread cherries in greased oblong baking dish, 10"x 6" x 1" includes or square baking dish 8" x 8" x 2". Bake uncovered until puffed and golden brown, 45 to 60 minutes. Sprinkle with powdered sugar. Serve warm. (6 servings)

Crumpets are British griddle cakes. The batter is poured in metal rings, and when the cakes have set, the rings are removed so that the crumpets can be turned over. Crumpets have large holes- just right for catching lots of marmalade or butter, and, like many fried foods are most delicious when they are hot.

1 Package active dry yeast, 1/4 cup warm water, 1/2 cup lukewarm milk (scalded-then cooled), 1 tablespoon margarine or butter, 1 teaspoon sugar, 3/4 teaspoon salt, 1 egg, 1 cup all-purpose flour.

Dissolve yeast in warm water in medium bowl. Stir in remaining ingredients; beat until smooth. Cover; let rise in warm place until double, 40 - 60 minutes. Grease griddle or heavy skillet and insides of four to six 3-inch flan rings* or crumpet rings (*6 1/2 ounce tuna, minced claim or shrimp cans- can be substituted for the flan rings). Place rings on griddle over medium heat until hot. Pour about 2 tablespoons batter into each ring. Cook until tops form bubbles and bottoms are golden brown, 1-2 minutes. Remove rings; turn crumpets to brown other side. Serve with margarine, butter, jam or marmalade, if desired. (Makes 12 crumpets.)

Apfelpfannkuchen is literally a "pan-cake", an eggy mixture poured into pans and based. Like souffles, these pancakes should be served as soon as they are pulled hot from the oven, as they are an easy brunch dish, requiring no last-minute attention.

4 eggs, 3/4 cup all-purpose flour, 3/4 cup milk, 1/2 teaspoon sale, 1/4 cup margarine or butter, 2 medium apples, thinly sliced, 1/4 cup sugar, 1/4 teaspoon ground cinnamon.

Heat oven to 400 degrees F. Place 2 round layer pans, 9" x 1 1/2" in oven. Beat eggs, flour, milk and salt in small mixer bowl on medium speed for 1 minute. Remove pans from oven. Pleas 2 tablespoons margarine in each pan; rotate pans until margarine is melted and coats sides of pans.

Arrange half the apple slices in each pan; divide batter evenly between pans. Mix sugar and cinnamon; sprinkle 2 tablespoons sugar mixture over batter in each pan. Bake uncovered until puffed and golden brown, 20 to 25 minutes. (2 large pancakes - 4 servings.)

The history of this bread goes back hundreds of years, to a time before brick ovens were a common kitchen convenience. Then, this bread was baked in an early sort of Dutch oven- an iron kettle that could be covered. It is delicious warm, spread with butter or jam, or cooled, when it can be more easily sliced.

3 tablespoons margarine or better-softened, 1 1/2 cups all-purpose flour, 2 tablespoons sugar, 1 teaspoon baking soda, 1 teaspoon baking powder, 1/2 teaspoon salt, 1/3 cup raisins (optional), 3/4 cup buttermilk.

Cut margarine into flour, sugar, baking soda, baking powder and salt- until the mixture resembles fine crumbs. Stir in raisins and enough buttermilk to make a soft dough. Turn onto lightly floured surface; knead until smooth, 1 to 2 minutes. Shape into round loaf, about 6 1/2 inches in diameter. Place on greased cookie sheet. Cut an X about 1/4 through center of loaf with floured knife. Bake in 375 degrees F oven until golden brown, approximately 35-45 minutes. Brush with margarine, if desired. (1 loaf.)

Mix together:
1 beaten egg
1/2 cup melted butter
1 cup sugar
1/2 tsp. baking powder
3 tablespoon + 1 teaspoon all-purpose flour
1 cup oatmeal
1/2 teaspoon salt

Preheat oven to 350 degrees. Drop dough by small teaspoonfuls, 3 inches apart on parchment (or foil) lined cookie sheets. Bake for 10-12 minutes or until lightly browned. Remove when cool.

Melt chocolate chips on medium in microwave and spread on backs (shiny side) of cookies. Sprinkle finely chopped walnuts over melted chocolate. Set aside to let chocolate set.

1 (8 ounce) package of Cream Cheese softened
4 tablespoons butter softened
1 cup powdered sugar
1 teaspoon vanilla

Grease a 10"x15" jelly roll pan. Line pan with waxed paper, then grease and lightly flour the waxed paper. Pour batter into the pan and spread evenly. Bake at 350F for 15 minutes. *Cake cooks fast so watch carefully to avoid burning the edges. While cake is baking, sprinkle powdered sugar heavily over the kitchen towel, using a sieve or sifter. Turn hot cake onto the towel. Remove waxed paper. Trim off burnt or crusty edges. Sprinkle more powdered sugar over the hot cake and quickly roll up with towel inside. Let cake cool completely, about 30 minutes.

Meanwhile, prepare filling by beating together all ingredients until smooth and creamy. Unroll cooled cake and spread with the filling mixture. Roll up cake with filling on the inside. Wrap in waxed paper and then foil. Refrigerate or freeze. To serve, slice cake about 1/3 inch thick and sprinkle with powdered sugar.

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