Raintree Village March 2018

Recipes
PEANUT CLUSTERS
You could make this on National Peanut Cluster Day March 8 th !
INGREDIENTS:
2 cups semisweet chocolate chips
1 (14 ounce) can sweetened condensed milk
1 cup roasted peanuts
2 cups crispy rice cereal
DIRECTIONS:
In a medium heat-proof bowl, melt together the chocolate chips and condensed
milk in the microwave. Stir frequently until melted and smooth. Stir
in the peanuts and rice cereal until well blended. Drop by rounded spoonfuls
onto waxed paper. Chill 2 hours to set.
HOT FRUIT COMPOTE
You could make this on National Fruit Compote Day March 1 st !
INGREDIENTS:
1 (16 ounce) can pears in juice
1 (15 ounce) can peaches in juice
1 (15 ounce) can pitted cherries in water
1 cup quick-cooking oats
1/2 cup brown sugar, divided
1 teaspoon ground cinnamon
2 tablespoons butter, cut in small pieces
DIRECTIONS:
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch
baking dish. Pour pears, peaches and cherries with their liquids into the
prepared baking dish, stir.
Stir oats and 1/4 cup brown sugar together in a bowl, sprinkle over the fruit
mixture. Sprinkle remaining 1/4 cup brown sugar over the oat layer. Sprinkle
cinnamon over the brown sugar. Arrange butter pieces evenly over the
top. Bake until hot, bubbly and slightly brown at edges, about 20 minutes.
Serve over waffles, pancakes, scones or shortbread.
Also great served warm over vanilla ice cream!
Source: allrecipes.com
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Community Newsletter | March 2018
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BLUEBERRY POPOVERS
You could make this on National Blueberry Popover Day March 10 th !
INGREDIENTS:
3 tablespoons butter, cut into 6 equal-sized pieces
1 cup whole milk
3 eggs, beaten
1/4 cup white sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 cup fresh blueberries
1 tablespoon white sugar
1 teaspoon ground cinnamon
1/4 cup confectioners’ sugar, or to taste
1 lemon, halved
DIRECTIONS:
Preheat oven to 375 degrees F (190 degrees C). Put a piece of butter into
each of 6 large muffin cups. Put muffin tin in preheated oven until butter
melts, about 5 minutes. Set aside.
Beat milk, eggs, 1/4 cup sugar and vanilla together in a large bowl. Whisk
flour into the milk mixture until you have a batter. Divide batter between
muffin cups. Drop even amounts of blueberries into each batter portion.
Stir 1 tablespoon sugar and cinnamon together in a small bowl, sprinkle
evenly over the batter portions.
Bake in preheated oven for 5 minutes. Reduce heat to 350 degrees F (175
degrees C) and continue baking until popovers are no longer moist in
the center, about 25 minutes. Dust tops of popovers with confectioners’
sugar. Squeeze lemon juice over popovers. Serve warm.
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