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Cherry Pie with Fresh Cherries

9 Aug

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The cherries have been great and on sale so of course I over bought…

I pulled out my trusty cherry pitter and decided to be thrifty.

After I pitted the cherries, I could have frozen them but I decided to make a pie.

6 cups of cherries

1 1/2 cups white sugar

2 teaspoons lemon juice

4 teaspoons corn starch mixed with 4 teaspoons water to make a slurry

Put the cherries, sugar and lemon juice in a saucepan.

Mix everything together on medium high heat

Keep stirring until all the sugar is melted and the cherries are coated.

Taste to see if you want more sugar and add maybe 1/2 cup more if you like.

Bring to a boil and slowly add the cornstarch mixture.

Keep stirring until the liquid starts to thicken.

Take off the heat

Preheat the oven to 350degrees

Bake a single pie crust to a light brown in a deep dish pie plate.

Mix one pound of cream cheese with one cup of powdered sugar and 2 teaspoons vanilla.

Beat till fluffy

Put it into the pie shell

Top with the cherries

This will thicken up as it sets.

Serve with whipped cream.

This is fabulous with strawberries, blueberries, peaches or any other fruit in season.

I actually put some strawberries and blueberries in with the cherries.

 

 

 

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Oatmeal Raisinet Cookies

7 Aug

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2 sticks butter

1 cup brown sugar

1/2 cup white sugar

2 teaspoons vanilla

2 large eggs

1 1/2 cups flour

1/2 teaspoon baking powder

1/2 teaspoon salt

3 cups uncooked quick oats

14 ounces raisinetes

Heat oven to 350 degrees

Beat butter, sugar and vanilla till creamy.

Add eggs and beat until fluffy.

Mix flour, baking powder and salt and beat all together.

Add the raisinetes

into a 2 inch ball

Bake 16 minutes until the edges are brown.

Cool on a wire rack

The Struck Cafe Carrot Pinapple Bread

7 May

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There used to be a fabulous restaurant in Worcester, Ma. called the Struck Cafe.

This was thirty five years ago.

It did close and I was miserable.

Thank God I found this recipe in the newspaper before they closed.

It was so nice they used to serve this bread and a lemon poppy seed bread when you sat down.

This is my go to recipe when I want to serve a nice bread BUT since my grandchild cannot eat dairy it is now a staple for him.

Plus he is eating carrots and does’t know it.

4 cups sifted all purpose flour

2 teaspoons baking soda

2 teaspoons salt

1 tablespoon cinnamon

6 large eggs

4 cups sugar

2 cups vegetable oil

2 cups grated carrots

2 cups canned unsweetened drained pineapple

4 teaspoons pure vanilla extract

Sift together the flour, baking soda, salt and cinnamon.

In another bowl, beat the eggs and sugar till they are pale and smooth.

Stir in the oil slowly then add the grated carrots, pineapple, vanilla and flour mixture.

Butter and flour THREE 9x5x2 1/2 inch pans

Divide the batter between them but only fill 3/4 of the way up.

If you have extra batter pour it into another pan but do not overfill the pans.

Bake in a preheated 325 degree oven for one hour or until it pulls away from the sides of the pan.

Let them cool for ten minutes before you take them out of the pans.

I started using disposeable pans so I can give them away or freeze them.

They freeze great.

Thank you Struck Cafe, where ever you are, and the Telegram and Gazette for printing the recipe.

 

 

 

 

Authentic Tiramisu

24 Apr

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Get ready I just went to Italy for a week and took cooking classes.

WOW!!!

What a blast.

I ate all week and lost weight.

My theory about eating non processed food has been proven.

If you eat good food you will not gain weight so put down those chips and hot dogs.

This tiramisu was whipped up in ten minutes and was delicious.

This makes enough for four to six people.

4 eggs

4 tablespoons sugar

1/2 teaspoon vanilla extraxt

10 to 12 biscuit cookies or lady fingers

One cup of strong coffee

4 Tablespoons mascarpone

Cocoa powder

You can use sweetened or unsweetened but I use the unsweetened baking cocoa.

One to two tablespoons Amaretto liquor

Take out four to six pretty glasses or any other 3 ounce dish

Separate the egg yolk from the egg white

Whip the whites till they are firm and set aside.

In a separate bowl whip the egg yolks till they are light yellow

Add the sugar and whip till the sugar has completely dissolved and the yolks are like satin.

Add the vanilla

Whip in the mascarpone till everything is smooth

Fold in the whipped egg whites.

Mix the Amaretto and coffee together

Now it is just an assembly process.

Put some of the egg yolk mixture in the bottom of the glass

Dip the biscuit in the coffee mixture and place over the egg mixture

Sprinkle with the cocoa

Repeat the process till everything is used up ending with the egg mixture and then the cocoa.

Cover and place in the refrig for a couple of hours.

Thats it!

I like small dishes because it is a rich dessert but you can make a huge bowl and just serve it with a spoon.

This should be made the same day it is served.

Thank you Alessandros’ Mom.

 

 

 

 

Doughboys

6 Apr

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This is something right out of my childhood.

You know the way people always had white bread in their houses? Well in my grandma’s house they always had bread or pizza dough.

If my grandma wasn’t baking bread, she would be making something with the pizza dough.

I think I grew up thinking a calzone was a half a sandwich.

When we sleep over grandma’s house she always made us doughboys for breakfast.

Separate your one pound of dough into six  pieces.

Flatten and stretch it out till you have a 5 inch circle.

Heat 3 tablespoons of oil in a frying pan.

Add one piece of dough at a time.

Let it lightly brown on one side then flip it over and cook till that is light brown.

Never leave the stove because they burn in seconds. Drain on a paper towel.

Sprinkle with  either granulated sugar, powdered sugar, maple syrup or if you want tomato sauce.

Feel free to put an egg on top.

These are easier than toast.

 

Stick with Me Chocolates

28 Mar

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My daughter always finds the best chocolates.

This year she gave me the Stick with Me artisanal chocolates from New York.

OMG they are gorgeous.

Almost too good to eat but that won’t stop me.

These bon bons come in  all different flavors.

I got the following;

Raspberry Rose

Wild Strawberry

New York New York with peanuts

Mint Chocolate Cookie

Black Sesame & Passion Mango

House Praline

Toasted Coconut

Black and White

Liquid Salted Caramel

House Dark

Malted Milk Chocolate

Banana Foster

Macadamin Rice Puff

Cup of Joe

Dulce DeLeche

When my children visit we will take a sharp knife and split all of them and pick our favorite.

In the meantime I will stare at them and admire how beautiful they are.

Thanks Rachel

 

 

 

 

 

Chocolate, Cherry , Banana chip Cookies

14 Feb

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This is a Duncan Hines recipe.

I had to delete the walnuts because my grandchidren are allergic to them but when I make a secret batch for me the walnuts are going in.

Most of Duncan Hines mixes are dairy free so I use them all the time plus they are a no fail simple mix.

One box of Duncan Hines brownie mix

1/3 cup vegetable oil

1 egg

1 tbsp. cherry juice

1/2 cup chopped maraschino cherries plus another 1/2 cup of whole cherries for garnish

1 cup dried banana pieces cut into smaller pieces

1/2 cup chopped walnuts

Preheat the oven to 350 degrees

Spray two cookie sheets with non stick spray cooking spray.

Combine the brownie mix, egg, cherry juice and oil together.

Add the cherries, banana chips and walnuts.

The dough may seem dry but keep on mixing it and it moistens up.

Take one big heaping tablespoon of filling and roll into a ball. Flatten out a little and place a whole cherry in the middle.

Place them two inches apart on the cookie sheet.

Bake for about 12 minutes

Cool on a rack

You can add chocolate chips if you want.

This is such a little and big kid recipe.

I used to steal my Moms maraschino cherries all the time when I was little.

I still like Shirly Temples with extra cherries.