1 deep dish pastry for double crust
2 (16.5 ounce) cans pitted dark sweet cherries, drained with syrup reserved
1 (16 ounce) can pitted sour cherries, drained
3/4 cup white sugar
3 tablespoons arrowroot powder
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1 tablespoon unsalted butter, melted
1 teaspoon lemon juice
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1/8 teaspoon red food coloring
Directions: (Always Delicious Cherry Pie)
Preheat oven to 425 degrees F (220 degrees C). On a lightly floured surface, roll out one crust, and place in a 9 inch deep dish pie plate. Roll out top crust, and set aside.
Measure 1 1/2 cups reserved cherry syrup into a small saucepan over low heat. Mix together sugar, arrowroot powder, cinnamon, and salt. Stir into syrup until dissolved. Increase heat to high, and bring syrup to a boil. Cook for 1 to 2 minutes, or until thickened. Remove from heat, and stir in butter, lemon juice, vanilla, almond extract, and red food coloring.
In a large bowl, combine cherries and thickened syrup. Gently toss until evenly coated. Pour filling into pie crust. Cover with top crust, and crimp edges with fork. Make a few fork vents in top pie crust to allow steam to escape during baking.
Bake in preheated oven for 20 minutes, then reduce heat to 375 degrees F (190 degrees C). Continue to bake for 30 minutes. Allow to cool for 3 hours before serving.
24 ice cream sandwiches
1 (12 ounce) container frozen whipped topping, thawed
1 (12 ounce) jar hot fudge sauce, warmed
Directions: (Ice Cream Sandwich Dessert Bars)
Arrange 12 of the ice cream sandwiches in the bottom of a 9×13 pan. Spread 1/2 of the whipped topping on top of the sandwiches. Spoon 1/2 of the hot fudge on top of the whipped topping. Place remaining 12 ice cream sandwiches on top of the fudge, spread on the rest of the whipped topping, then finish the layers with the remaining hot fudge. Cover and place in the freezer for 2 hours to set. Let soften at room temperature briefly before cutting into squares.
1 cup all-purpose flour
1 cup white sugar
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/3 cup butter
1/4 cup water
3 tablespoons unsweetened cocoa powder
1/4 cup buttermilk
1 egg, beaten
1/2 teaspoon vanilla extract
1/4 cup finely chopped walnuts
Directions: (Chocolate Cake in a Jar)
Sterilize 2 (1 pint) straight sided wide mouth canning jars, lids and rings by boiling for 10 minutes. Keep the lids and rings in the hot water until needed. Preheat oven to 325 degrees F (165 degrees C)
In a small bowl, mix flour, sugar, baking soda and cinnamon. Set aside.
In a medium saucepan, combine butter, water and cocoa powder. Heat and stir until butter is melted and mixture is well blended. Pour into a large bowl.
Stir in Flour mixture and blend. Add buttermilk, egg and vanilla and beat by hand until smooth. Stir in nuts.
Distribute evenly into the 2 prepared canning jars. Place the jars on a cookie sheet and bake at 325 degrees F (165 degrees C) for 35 to 40 minutes or until toothpick inserted deep into center of cake comes out clean.
Using heavy oven mitts, remove cakes from oven one at a time. Place a lid, then a ring onto the jars and screw them down tightly. Place the jars on the counter and listen for them to “ping” as they seal. If you miss the “ping”, wait until they are completely cool and press on the top of the lid. If it doesn’t move at all, it’s sealed.
Ingredients: (Missy’s Red Velvet Cake W/Cream Cheese Frosting)
3 large eggs (room-temp)
2 cups granulated sugar
1 teaspoon Butter Flavor Crisco
2 ounces red food coloring
2 tablespoons unsweetened cocoa
1 cup unsalted butter, softened
2 1/2 cups cake flour, sifted (I use Swan’s Down, sift 3x)
1 1/4 teaspoons salt
1 cup buttermilk (I use or make my own from lemon juice & milk)
1/2 teaspoon baking soda
1 pinch baking soda
1 1/4 tablespoons white vinegar
0.75 (1 1/2 stick) unsalted butter, softened
1 cup pecans, chopped
8 ounces pkg cream cheese, softened
1 lb confectioners’ sugar, sifted
1 teaspoon clear vanilla extract
Directions: (Missy’s Red Velvet Cake W/Cream Cheese Frosting)
Preheat oven to 350°F Spray pans w/Pam Baking Spray or grease and flour two 9-in. cake pans; set pans aside.
With electric mixer on medium speed, beat eggs, shortening and sugar until well combined. Add the food coloring and cocoa, mixing well. Add the butter and mix well.
In a separate bowl, sift the cake flour & salt three times. Slowly add to creamed mixture. Add the buttermilk and mix well.
In a small bowl, combine baking soda & vinegar, stirring until baking soda is dissolved. Once dissolved, add to batter and mix well.
Pour batter into the prepared pans & bake about 20 mins or until cake springs back upon touch. Let layers cool completely on wire racks.
While cakes are cooling, prepare frosting. Using an electric mixer, combine butter, vanilla & cream cheese until completely blended. Reduce mixer speed & gradually add sifted confectioners’ sugar. Once completely blended, add chopped pecans, if desired.
Ingredients: (Pan Fried Fish with Cajun Tartar Sauce)
4 fresh or frozen tilapia or other whitefish fillets, 1/2 to 3/4 inch thick
1 egg, lightly beaten
2 tablespoons water
2/3 cup yellow cornmeal or fine dry bread crumbs
1/2 teaspoon salt
1/2 teaspoon lemon pepper seasoning
1/8 teaspoon cayenne pepper, or to taste
Vegetable oil or shortening for frying
Cajun Tartar Sauce:
3/4 cup mayonnaise
1/4 cup finely chopped sweet pickles or sweet pickle relish
1 tablespoon finely chopped onion
1 tablespoon lemon juice
1 teaspoon Cajun seasoning, or to taste
Hot pepper sauce
Directions: (Pan Fried Fish with Cajun Tartar Sauce)
Thaw fish if frozen. Preheat oven to 300 degrees F. Rinse fish; pat dry thoroughly with paper towels. Whisk together egg and water in a shallow bowl. Combine cornmeal, salt, lemon pepper, and cayenne in another shallow bowl. Dip fish into egg mixture, turning to coat all sides evenly. Then dip into cornmeal mixture, turning to coat all sides evenly. Gently shake off any excess bread crumbs.
Heat 1/4 inch oil or melted shortening over medium-high heat in a large skillet. Add half of the fish in a single layer; fry on one side for 3 to 4 minutes or until golden. (If fish has skin, fry skin side last.) Turn carefully. Fry for 3 to 4 minutes more or until second side is golden and fish flake easily when tested with a fork. Drain on paper towels. Place cooked fish on a baking sheet and keep warm in oven until ready to serve. Serve fish with Cajun Tartar Sauce.
[Cleaning Tip: Once the stove top is cool, wipe up any oil splatters with Clorox Disinfecting Wipes*. Rinse hands once complete.]
For Cajun Tartar Sauce: Combine mayonnaise, sweet pickles, onion, lemon juice, Cajun seasoning, and several dashes hot pepper sauce in a small bowl. Sauce may be made up to 1 week ahead.
1 (14 ounce) can sweetened condensed milk
2/3 cup chocolate syrup
2 cups heavy cream
Directions: (Easy Chocolate Ice Cream)
Line a 9×5 inch loaf pan with aluminum foil. In a large bowl, stir together condensed milk and chocolate syrup until color is even. In a separate bowl, whip cream until stiff peaks form. Fold cream into chocolate mixture and pour all into prepared pan. Cover and freeze 6 hours, until firm.
Ingredients: (Chicken Chimichangas with Chunky Guacamole)
4 cups shredded roasted chicken
1 (15 ounce) can black beans, rinsed and drained
1/2 cup salsa, or as desired
1/4 cup chopped fresh cilantro
8 (12 inch) flour tortillas
Vegetable oil for frying
Crumbled queso fresco
1 cup chopped roma tomatoes
1/4 cup finely chopped red onion
2 cloves minced garlic
2 tablespoons lime juice
2 avocados, halved, pitted, peeled, and slightly mashed
Directions: (Chicken Chimichangas with Chunky Guacamole)
Combine chicken, black beans, the 1/2 to 1 cup salsa, and cilantro in a large microwave safe bowl; mix well. Cover and microwave on 100 percent power (high) for 1 to 2 minutes or until heated through. Place about 1/2 cup of the chicken mixture just below center of each tortilla. Fold bottom edge of each tortilla up and over filling. Fold opposite sides in and over filling. Roll up and secure with wooden toothpicks.*
Heat about 1/2 inch of vegetable oil over medium heat to 365 degrees F in an extra-large skillet. Fry filled tortillas, a few at a time, for 3 to 4 minutes or until golden brown, crispy, and heated through, turning once. Drain on paper towels. Serve chimichangas with Chunky Guacamole, cheese, additional salsa, and sour cream.
[Cleaning Tip: Once the stove top is cool, wipe up any oil splatters with Clorox Disinfecting Wipes. Rinse hands once complete.]
For Chunky Guacamole: Combine tomatoes, onion, garlic, and lime juice in a medium bowl. Stir in mashed avocados until desired consistency.
Directions: (Frozen Chocolate Graham ‘Ice Cream’ Sandwiches)
Break chocolate graham crackers into squares. Spread a thick layer of whipped topping on half of the squares and place another square on top to make a sandwich. Gently wrap in plastic wrap and freeze for 1 hour or until set.