About the Book

Book: I Spy a Tiger

Author: Clyde San Juan

Genre: Christian Children’s Books

Release date: August 2020

Worship daily in rhyme, reading I Spy a Tiger with the young ones in your life. On this colorful journey, introduce them to Adam’s beloved naming of the animal kingdom, God’s awesome design, along with a bit of His humor too! I Spy a Tiger invites young and old alike, “There is so much for us to see and explore! Go on … have a look … it’s right out your door!”

Click here to get your copy!

About the Author

An Illustrator and Author, Clyde San Juan enjoys encouraging creativity through his art, writings and art instruction classes, young and old. I Spy a Tiger is a young creatives’ introduction to the word read aloud in fellowship with their parents and other family members. Recently becoming a Grampy, Clyde can’t wait till he can read I Spy to his grands!

More from Clyde

Cardamon Swirl Clafoutis with Marinated Prunes

A rustic, custardy moist cake (or maybe, envision a thick German Pancake dotted with fruit),
this French dessert is infused with the exotic presence of Cardamon. Clafoutis, usually a sweet, can incorporate all kinds of combinations of fruit, fresh, stone, or semi-dried like these prunes or figs. But to the creative, there can also be a bevy of whimsical savory takes to the additions and to the batter, thereby opening up a wide range of tasteful delights!

Prepare an 8×8 inch square baking pan by lining it with parchment paper

Marinated Prunes

Apprx. 1 cup pitted prunes, each cut into halves or quarters

3 tbsp unsalted butter

4 tsps granulated sugar

1 tsp vanilla extract

1 1/2 tsp ground cardamon

optional: red food color

For the Marinated Prunes, add the fruit pieces, the butter and the rest of the ingredients and
sauté, stirring frequently to meld the cardamon with the fruit and to create a wonderful syrup. Gently. We do not want to reduce and dry up the syrup. Off heat, set aside, blending in the
red food color.

Batter

2 healthy tbsp dollops, vanilla yogurt

6 tsp granulated sugar

4 medium eggs or 3 large eggs

1 tsp vanilla extract

1/4 tsp baking powder

1/2 cup cake or all purpose flour

3/4 cup evaporated or whole milk

Finish

sprinkle of lemon zest

powdered sugar for dusting

Prep the loose base of the batter by creaming the sugar with the yogurt, eggs, vanilla extract
and baking powder with a whisk. It’s okay if the yogurt ends up as little lumps. Whisk in the flour, then the milk to bulk it out. It should look and stream like crepe batter.

*Preheat oven 320º

Reserving most of the syrup, spoon marinated fruit pieces into the pan, evenly over the parchment paper. Slowly pour or spoon the batter into the pan. You may need to redistribute some of the fruit back into the center of the pan. Drizzle the remainder syrup into the batter, swirling to your fancy, or create a beautiful herringbone pattern. This looks quite striking, if
you choose to use the red food color with the fruit.

Bake for 15 minutes or until all toothpick checks are clean, especially in the center. Choosing

to bake a little under gives the cake a more custardy mouth feel. *Note: depending on the heat of your oven, time and temp, this caveat stresses, not to overcook the batter, setting the eggs to a rubbery state. Baking gently with lower temps and/or shorter bake times can help you gage these variables. Try a Bain-Marie tactic, such as for flan!

Serve at room temperature, or slightly warmed, finishing with a dusting of powder sugar
and lemon zest.

excerpt recipe from What if Elijah knew how to cook and other stories