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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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Zucchini Cheese Pie

30 Jul

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This is such a pretty pie and delicious.

Two sheets of frozen puff pastry

One pound Ricotta cheese

3 eggs

6 ounces parmesan cheese

12 ounces mozzarella cheese

Two tablespoons only fresh chopped basil leaves

4 medium to small zucchini

4 medium to small yellow squash

Two tablespoons oil

1/2 teaspoon garlic powder

6 cloves of sliced garlic

1/2 teaspoon salt

1/2 teaspoon ground black pepper

Unfold the puff pastry and roll into an even rectangle.

Connecting the two sheets.

Bake on a non stick pan in a 350 degree oven for 15 minutes.

Mix the cheeses, eggs and basil.

Leave about a 1/2 inch border around the cheese mixture.

Spread  the mixture over the cooled crust

Heat the oil in a large fry pan

Take out your mandolin and slice the vegetables into thin strips.

Add garlic to the pan and slightly brown

Add the squash and zucchini strips

Add the salt and pepper and cover on simmer for five minutes. Just to soften the squash

Take the squash off the heat as soon as it becomes pliable. Do NOT over cook.

Roll the strips into little roses and place on the cheese filling. Use just a little pressure to keep the strips in place.

Alternate the green and yellow squash.

Melt three tablespoons seasoned butter and paint the tops of the zucchini and squash.

Drizzle the remaining butter over everything.

Bake at 350 degrees on the bottom shelf in the oven for forty to fifty minutes.

This is the prettiest vegetable pie you will ever eat.

If you don’t feel like rolling all that squash just layer the vegetable strips but make sure you still butter the top before you bake it.

 

Pumpkin Pie

27 Nov

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Every year I try to decide if I should make a pumpkin pie or not.

I always make one because it is so easy and looks pretty.

Only two people eat it but I want to please everyone.

One deep dish ten inch pie shell

This recipe fits a ten inch deep dish pie shell perfectly.

1 1/2 cups white sugar

2 teaspoons cinnamon

1 teaspoon ground ginger

1/2 teaspoon nutmeg

1/8 teaspoon cloves

1 teaspoon salt

4 large egg

1 29- ounce can of pure pumpkin

1 large can evaporated milk

Whipped cream for garnish

Heat the oven to 425 degrees

Roll out one single pie crust

Place it in the pie plate and make the edge look nice.

Whip the sugar and the eggs till all the sugar is dissolved

Add everything else and whip till it is nice and smooth.

Pour into the pie crust

Bake on the bottom shelf in the oven for 15 minutes.

Reduce the oven temperature to 350 degrees and bake for another 40 to 50 minutes

Test to see if the pie is done by placing a wooden skewer in the center of the pie.

It should come out clean.

Cool and then top with whipped cream just before serving.

I never regret making this pie because it is always good .

 

Pretty Pumpkin Pie

5 Dec

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Everyone likes that three or four bites of pumpkin pie.

This year I gave it to them.

I made my usual pumpkin pie and chilled it.

Got some pretty fall cupcake wrappers and placed them on a plate.

Take a cookie cutter the size of the paper wrapper and cut the pie with it.

I got ten round pies to put into the wrappers

Cover them and just before serving add the whipped cream

They looked so pretty.

Asparagus Quiche

4 Mar

Asparagus Quiche

Talk about easy.

Preheat the oven to 375 degrees.

One deep dish pie crust. I use the refrigerated rolled up ones.

4 large eggs

2 cups light cream or milk

1/4 teaspoon salt

1/2 teaspoon black pepper

1/8 teaspoon nutmeg

1/2 cup grated Parmesan cheese plus more for the top when finished cooking

One bunch of cooked asparagus

Three slices American cheese

Three slices Provolone cheese

6 ounces grated Swiss cheese

Line the pie plate with the pie crust

Add  the cheese except the Swiss

Arrange the asparagus so it looks pretty

Whip the eggs, milk, nutmeg , salt and pepper

Pour half  over the asparagus and cheese

Now add the Swiss cheese

Add the remaining egg mixture

Fill to the very top and carefully place on the bottom shelf in the oven.

Bake till the center is not jiggly for about 45  minutes or more.

When the pie comes out of the oven, sprinkle it with the remaining parmesan cheese.

This is great with a cup of soup and a salad.

 

 

 

Greek Cheese Pie

8 Jan

Greek Cheese Pie

This is a recipe my friend Maria gave me many years ago.

She is one of the best cooks I know and makes everything look so simple. She even makes her own fillo dough from scratch.  It was so much fun to watch her make and roll the dough to this paper fine thinness. It didn’t rip once.   AMAZING!

I did change her recipe just a little.

1/2 pound of defrosted filo dough or you can make Maria’s homemade

1  1/2  sticks of melted butter

One pound of cottage cheese

One pound of ricotta cheese

3 to 4 inch block of feta cheese, crumbled

5 beaten eggs

1/2 teaspoon of black pepper

1/2 pound of Monterrey Jack cheese [optional]

Mix the eggs with the ricotta and cottage cheese

Add the pepper and feta and combine well

Butter a 9 by 12 baking pan

Add 6 sheets of filo making sure to brush butter on each layer and overlapping the dough over the pan

Add 1/3 of the filling

Add 5 sheets of filo. Butter every sheet

Add the other 1/3 of the filling

Layer the filo again

Add the remaining filling and top with the rest of the filo.

Before you put your last two layers on make sure you fold the edges in and butter them so they fold down over the pie.

Use the last two sheets to make everything pretty covering the folded over edges and buttering everything well

Make your slices in the dough before you bake it.

Slice half way into the pie. Do not cut the bottom layer.

Bake at 350 degrees for 1 hour and 10 minutes.

It is brown, flaky and delicious.

Wait at least 15 minutes before cutting.

This freezes great before or after baking.

I serve it as a side dish with fish or meat.I also serve it as an appetizer or with a salad for lunch.

Too good to be so easy.