Name: Breakfast Clafoutis
Ingredients: Fruit (prepared weight) 4 to 6 oz. blueberries, raspberries, or cranberries or 12 oz. (approx.) cherries, peaches, or plums; Zest from 1 small lemon, grated; 2 tb Sugar, plus additional to sweeten fruit; 1/2 c Unbleached all-purpose flour; 1/4 ts Salt; 2 Eggs, any size; 1 c Milk (low-fat, if desired); 1 tb Unsalted butter; Confectioners' sugar; Sour cream (optional)

A motive is an emotion, desire, a felt need, or an impulse of some kind that impels a person to action or to certain pursuits. Thus, motives are crucial to everything a Christian does. They not only have temporal repercussions, but God’s promises of future and eternal rewards are related to both faithfulness on the job and to motives. Proverbs tells us, “All the ways of a man are clean in his own sight, But the Lord weighs the motives” (Prov. 16:2). Thus, motives are vital to whatever we do. To the Corinthians he wrote, “For our reason for confidence is this: the testimony of our conscience, that with pure motives and godly sincerity, not by human wisdom but by the grace of God, we conducted ourselves in the world, and all the more toward you” (2 Cor. 1:12). Then in 1 Corinthians he wrote, “So then, do not judge anything before the time. Wait until the Lord comes. He will bring to light the hidden things of darkness and reveal the motives of hearts. Then each will receive recognition from God” (1 Cor. 4:5).

J. Hampton Keathley

CATEGORY	CUISINE	TAG	YIELD
Fruits, Eggs, Dairy		Breads	1	Servings

INGREDIENTS

		Fruit (prepared weight) 4 to 6 oz. blueberries, raspberries, or cranberries or 12 oz. (approx.) cherries, peaches, or plums
		Zest from 1 small lemon, grated
2	tb	Sugar, plus additional to sweeten fruit
1/2	c	Unbleached all-purpose flour
1/4	ts	Salt
2		Eggs, any size
1	c	Milk (low-fat, if desired)
1	tb	Unsalted butter
		Confectioners' sugar
		Sour cream (optional)

INSTRUCTIONS

Preheat the oven to 425.  Wash and prepare the fruit. Cherries should be
stemmed and, if desired, pitted. Plums or peaches should be pitted and cut
into bite-sized pieces; commercial cranberries should be cut in half; small
wild cranberries, blueberries, or raspberries need only be picked over to
remove stem pieces and debris.
Make lemon sugar by mixing the lemon zest with the 2 tablespoons sugar in a
small dish.  In a large bowl, sift together the flour and salt. In a small
bowl, beat the eggs gently and whisk in the milk. Add the wet to the dry
ingredients a little at a time, whisking smooth. Stir in the lemon sugar.
Let the batter rest while the fruit is being cooked.
In a 10-inch nonstick skillet, melt the butter over medium heat, coating
the bottom and the sides halfway to the rim. When the butter is bubbling,
add the fruit. Stir until each piece has softened and is coated with
butter, about 2-3 minutes.  Then sprinkle in sugar to sweeten. We use about
2 T of granulated sugar for all fruit except cranberries (which require
about twice as much) and peaches (where we prefer brown sugar). When this
sugar has dissolved and turned into a syrup--about 2 minutes--stir up the
batter and scrape it carefully into the pan over the fruit. Put the skillet
into the oven to bake for about 20 minutes. At this point the clafoutis
will be set, golden brown, and puffed up at the edges. Divide into warmed
bowls, sift a little confectioners' sugar over each, and top if you like
with a spoonful of sour cream.
from Outlaw Cook, by John Thorne with Matt Lewis Thorne
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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