Fireball Crepe Food

CRêPES WITH FLAMBéED PEACHES

Crêpes with Flambéed Peaches image

This no-bake dessert is a great one to keep in your pocket since it comes together super fast and tastes great topped with whipped cream or ice cream. To safely flambé, use a long stick lighter to ignite the rum and make sure there isn't anything above the skillet. Let the flame completely die out before pouring over the crepes.

Provided by Food Network Kitchen

Categories dessert

Time 20m

Yield 4 crêpes

Number Of Ingredients 6

Ingredients

4 store-bought crêpes
4 tablespoons unsalted butter, plus melted butter for brushing
2 peaches, pitted and sliced
1/2 cup sugar
1/3 cup dark rum
Juice of 1/2 lime

Steps:

Lightly brush a crêpe with melted butter and warm in a large nonstick skillet over medium heat, 15 to 30 seconds. Flip and fold over twice to form a triangle, then transfer to a serving platter. Repeat with the remaining crêpes.
Sauté the peaches in the butter and sugar in the same skillet over medium-high heat until tender, 3 to 5 minutes.
Carefully add the rum to the skillet and use a long lighter to ignite. Cook until the alcohol burns off, then stir in the lime juice. Spoon the peaches over the crêpes.

FIRE BALLS

Fire Balls image

This recipe is from Maggie Hennessey's book A taste of West Virgina: A book of favorite recipes. So many people were requesting recipes for canning cherry tomatoes that when I found this I wanted to share it. Let me know how it comes out-I think it looks very tasty.

Provided by Diana Adcock

Categories Vegetable

Time 30m

Yield 4 quarts

Number Of Ingredients 8

Ingredients

14 lbs small green cherry tomatoes
4 cloves garlic
4 stalks celery
4 hot red peppers
4 heads dill
1 quart water
1/2 cup pickling salt
2 quarts white vinegar

Steps:

Pack 3 1/2 pounds of cherry tomatoes in each of the clean, hot jars.
To each quart jar add a clove of garlic, a celery stalk, a hot red pepper, and a head of dill.
Combine water, pickling salt and vinegar.
Boil.
Fill jars to 1/2 inch head space from top.
Process 10 minutes in boiling water bath.
Makes 4 quarts.

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