1 -1/4 cups milk
1/3 cup sugar
1 tablespoon vanilla
1/8 teaspoon salt
1/2 cup flour
3 cups cherries, pitted
1/3 cup sugar
powdered sugar, for garnish
Preheat oven to 350 degrees F.
Using a blender, combine the milk, 1/3 cup sugar, eggs, vanilla, salt and flour, and blend.
Lightly butter an 8-cup baking dish, and pour a 1/4-inch layer of the blended mixture over the bottom. Set remaining batter aside.
Place dish into the oven for about 7-10 minutes, until a film of batter sets in the pan but the mixture is not baked through. Remove from oven (but don’t turn the oven off, yet).
Distribute the pitted cherries over the set batter in the pan, then sprinkle with the remaining sugar. Pour the remaining batter over the cherries and sugar.
Bake in the preheated oven for 45 to 60 minutes, until the it's puffed and brown and a knife inserted into the center comes out clean.
Then we tried to go to Gas Works Park, but there were crazy lines to get good seats for fireworks, which start at 10 pm and it was only noon! Crazy people! I don't even like fireworks. Instead we went to the much less crowded Green Lake and played in the playground, crawled around in the grass in the sun and then had lunch at Tutta Bella.
After a lovely trip to the dog park we lounged around the house and had Thai take out for dinner on the patio. For dessert we had homemade coconut popsicles. They came out really good and were super easy to make. I'm going to be experimenting with different flavors this summer!
Limber de Coco (coconut popsicle)
1 can evaporated milk
1 can coconut milk
1/2 cup sugar
2 tsp. vanilla
2 egg yolks
Cinammon to taste1 cup of shredded coconut
Mix evaporated milk, coconut milk, sugar, vanilla, and egg yolk in a bowl. Pour into popsicle molds. Freeze for at least 2 hours.