What’s Cookin’?

Fruit Flaugnarde
2 1/2 cups fruit of choice – berries, cubed apples, peaches or mix of fruit
3 large eggs
1/3 cup sugar
1/2 cup flour 
1/8 tsp. salt
1 cup milk or cream
2 tsp. vanilla extract 
1 tsp. lemon zest
4 Tbsp. melted butter
Place fruit in a buttered baking dish or pie plate. Whisk eggs and add sugar, salt and flour. Whisk until smooth. Add milk, vanilla extract and lemon zest.  Whisk until smooth.  Add melted butter and whisk again. Pour mixture over fruit.  Place in 350-degree oven and bake 40-45 minutes.  Serve plain or with whipped cream, plain yogurt or ice cream.
 Brussels Sprout Salad
1 1/2 pounds Brussels sprouts, thinly sliced
2/3 cups dried cranberries
1/2 cup pecans
1 medium apple, diced
4 slices bacon, cooked and chopped
2 green onions, thinly sliced
1/3 cup feta cheese crumbles 
Mix all ingredients together in medium bowl.
Top with Maple Balsamic Vinaigrette
1/3 cup balsamic vinegar 
1/4 cup olive oil
2 Tbsp. maple syrup
2 tsp. Dijon mustard 
Dash salt
Put all ingredients in a pint jar and shake well    
Pour over salad mix and stir to distribute.