Friday, July 31, 2015
Macaroon Cherry Pie Pastry for a single crust 9 inch pie 3 cans (14 1/2 oz each) pitted tart cherries 1 c. sugar 1/3 c. cornstarch 1/2 tsp. ground cinnamon 1/4 tsp red food coloring, optional Topping" 1 egg, slightly beaten 2 T. Milk 1 T. Butter (melted) 1/4 tsp. almond extract 1/4 c. sugar 1/8 tsp. salt 1 c. flaked coconut 1/2 c. sliced almonds Line a 9 inch deep dish pie plate with pastry. trim to 1/2 inch beyond edge of plate, flute edges. Bake 400 F for 6 minutes, set aside Drain Cherries, reserving 1 c. juice. Set cherries aside. In a large saucepan, combine sugar and cornstarch, gradually stir in cherry juice until blended. Bring to a boil over medium heat, cook and stir for 2 minutes or until thickened. Remove from the heat, stir in cinnamon and food coloring if desired. Gently fold in cherries. Pour into crust, cover edges loosely with foil. Bake at 400 degrees for 20 minutes. Meanwhile in a large bowl, combine the first 6 topping ingredients. Stir in coconut and almonds. Remove foil from pie, spoon topping over pie. Bake at 350 for 20 minutes, or until topping is lightly browned. Cool on a wire rack for 1 hour. Chill for 4 hours or overnight before serving. I use this in the deep dish 10 inch pie plate, adding one more can of cherries and a little more sugar. It makes a decadent pie.
Saturday, July 4, 2015
Banana bread brownies. these are unbelievable! Ingredients: 1-1/2 c. sugar 1 c. sour cream 1/2 c. butter, softened 2 eggs 1-3/4 (3 or 4) ripe bananas, mashed 2 tsp. vanilla extract 2 c. all purpose flour 1 tsp. baking soda 3/4 tsp. salt 1/2 c. chopped walnuts (optional) Brown Butter Frosting: 1/2 c. butter 4 c. powdered sugar 1-1/2 tsp. vanilla extract 3 tbsp. milk Directions: 1. Heat oven to 375F. Grease and flour 15x10-inch jelly roll pan. For the bars, in a large bowl, beat together sugar, sour cream, butter, and eggs until creamy. Blend in bananas and vanilla extract. Add flour, baking soda, salt, and blend for 1 minute. Stir in walnuts. 2. Spread batter evenly into pan. Bake 20 to 25 minutes or until golden brown. 3. Meanwhile, for frosting, heat butter in a large saucepan over medium heat until boiling. Let the butter turn a delicate brown and remove from heat immediately. 4. Add powdered sugar, vanilla extract and milk. Whisk together until smooth (it should be thicker than a glaze but thinner than frosting). Using a spatula, spread the brown butter frosting over the warm bars (the frosting will be easier to spread while the bars are still warm). Friend Request Me David N Bonnie Luper Come join our Free Weight Loss Support Group Getting Fit with David & Bonnie