Raspberry Clafoutis

FOUND IT: At Stacey Snacks, my new favorite site for finding new recipes to try.

This is a great, easy pastry. Once raspberries are in season, I plan on making this one a lot.

Ingredients:

• 1/2 cup flour
• 1/4 cup sugar, 2 tbsp
• Pinch of salt
• 3 eggs
• 3 tbsp melted unsalted butter
• zest of a lemon
• 1/4 cup milk + 2 tbsp
• 1 pint raspberries
• powdered sugar

Combine flour, sugar and salt in a medium bowl. Whisk in eggs, butter and lemon zest, whisking until combined. Add milk and whisk until smooth, a minute or two.

Pour into a nine inch pie plate, then distribute raspberries on top. Bake at 350 for 30 minutes, or until it's set in the middle and browning around the edges. It usually takes a little longer than that in my oven - sometimes as much as ten minutes.

Let cool a little, sprinkle with powdered sugar and serve.

Vanilla Mousse Cheesecake

FOUND IT: In an ad my wife tore out of a magazine. We think it was Real Simple, but we're not sure.

Ingredients:

• 40 Nilla Wafers, crushed (We used organic lemon cookies instead).
• 3 tbsp butter, melted
• 4 8 oz packages cream cheese, softened
• 1 cup sugar, separated
• 1 tbsp and 1 tsp vanilla, separated
• 3 eggs
• 1 tub cool whip

Combine crumbs and butter and press into the bottom of a springform pan.

Beat 3 packages cream cheese, 3/4 cup sugar and 1 tbsp vanilla, mixing until well blended. Add eggs one at a time, mixing on low speed until well blended. Pour over crust. Bake at 325 for 50 to 55 minutes or until set. Allow to cool completely in pan.

Beat remaining cream cheese, cool whip and vanilla in a large bowl until blended. Spread over cheesecake.

Refrigerate for four hours before serving. Garnish with berries if desired.