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  • This is the perfect fall dessert here in Virginia, where apples flourish and are at their peak right now. A cla-fou’-tee is a fruit filled batter cake, similar to a cobbler, but with the addition of eggs so it’s more custard-like. Originally a specialty of the Limousin region of France, you will see recipes for clafouti using various fruits in season. Use a firm, tart apple for this recipe, or if using a sweeter apple, reduce the sugar a bit. Serve it hot with ice cream and drizzle pan juices over the finished clafouti or reheat leftovers in the microwave.
  • Learn how to make the sponge cake as seen on the News at Noon on Aug. 26
  • Whenever we mention this cake, folks wonder if it tastes like watermelon. It doesn’t, but it sure gives you the feeling of watermelon. It’s perfect for a summer dessert since it is light and basically fat free (except for the seeds which are chocolate chips). It starts with Angel Food Cake batter.
  • This recipe makes about three sandwhiches
  • This recipe comes from our egg friends in Canada, where maple syrup is king – it is the perfect combination when Virginia apples are at their peak, making this ‘feel good’ recipe perfect for Saturday and Sunday mornings!
  • This dish originated in the Philippines
  • It's important to get the kids started with a high protein breakfast. The benefits: their retention is greater, they are better behaved in class, a protein breakfast keeps them full longer, they won’t eat so many calories throughout rest of day and protein offers all-day energy, unlike the crash they may experience with carbs.

  • The Shenandoah Blackberry Delight Fest at Skyland is July 27 from 11 a.m. to 5 p.m.
    For more information, visit
  • This dish does not have to be over cooked, but it is like a stir fry.
  • A recipe courtesy of Capital Ale House.
  • A recipe courtesy of Capital Ale House.
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