Cherry Pie

Pastry for 9-inch double crust pie

4  Tbs  quick-cooking tapioca

1/8  tsp  salt

1-1/4  cup  white sugar

4  cups  pitted cherries (3 cans)

1/4  tsp  almond extract

1/2  tsp  vanilla extract

1-1/2  Tbs  butter

Preheat oven to 400°. Place bottom crust in pie pan. Set top crust aside, covered.

In a large mixing bowl combine tapioca, salt, sugar, cherries and extracts. Let stand 15 minutes. Turn out into bottom crust and dot with butter. Cover with top crust, flute edges and cut vents in top. Place pie on a foil lined cookie sheet --- in case of drips!

Bake for 50 minutes in the preheated oven, until golden brown.

Blueberry Pie

From the Taste of Home Baking Book

4  cups  blueberries

1  Tbs  lemon juice

1/2  tsp  grated lemon peel

1-1/4  to  1-1/2 cups sugar

1/4  cup  quick cooking tapioca

1  Tbsp  cornstarch

1/2  tsp  ground cinnamon

Pastry for a double crust pie (9 inches)

1  Tbs  butter

In a large bowl, combine the blueberries, lemon juice and lemon peel. Combine the sugar, tapioca, cornstarch, and cinnamon. Add to berries. Toss gently to coat. Let stand for 15 minutes. Line a 9 inch pie plate with bottom pastry. Trim pastry even with edge. Add filling, Dot with butter. Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal, and flute edges. Cut slits in top. Cover edges loosely with foil.

Bake at 350° for 30 minutes. Remove foil. Bake 20 to 30 more minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.

Lemon Meringue Pie ~ The Best Ever

This recipe came from Jill, a cyber-friend from a recipe board we both belong to. She found it in a magazine and it's a real winner. Dave says this is the best lemon meringue pie he has ever tasted. I agree.

I have always had trouble with meringue shrinking up, but not this one. And it doesn’t weep either! It even rained a little on the day I made this and it still turned out great. The lemon custard filling is just wonderful. I served this at my National Pie Party and it was one of the top two winners of the night.

9"  baked pie shell (or my Macademia Nut Crust)

2  eggs

4  egg yolks

1  cup  sugar

1/4  tsp  salt

1/3  cup  cornstarch

1-1/2  cups  water

1/4  cup  butter, cut up, softened

2  tsp  grated lemon peel

1/2 cup  fresh lemon juice

Meringue

1/3  cup  water

1  Tbs  cornstarch

4  egg whites

1/2  tsp  fresh lemon juice

Dash salt

2  tsp  grated lemon peel

Heat oven to 350°.

To make filling: 

In large bowl, whisk eggs, egg yolks and salt until well blended. Set aside. In medium sauce pan, combine 1 cup sugar and 1/3 cup cornstarch; mix well. Stir in 1-1/2 cups water. Bring to boil over medium heat, stirring occasionally. Boil 1 minute stirring constantly. Mixture will be very thick.

Slowly add hot cornstarch mixture to egg mixture, whisking constantly. Return mixture to saucepan, bring to boil over medium heat and boil 30 seconds stirring constantly. Remove from heat. Add butter and stir til melted. Stir in lemon peel and lemon juice. Cover and let stand while making meringue.

To make meringue: 

In small sauce pan, combine 1/3 cup water and 1 Tbs cornstarch; mix well. Bring to boil over med heat and boil 30 sec, stirring constantly. Turn off heat cover and keep warm.

In large bowl, combine egg whites, 1/2 tsp lemon juice and dash salt; beat at medium low speed till white are frothy. Increase speed to medium and beat till they hold a soft peak. with mixer running slowly add 1/2 cup sugar, spoon in warm cornstarch mixture. Increase speed to med high and beat till glossy and egg whites hold stiff peak. Gently fold in lemon peel.

Heat filling over medium high heat till very hot, stirring constantly, immediately our into pie shell

Spoon half of meringue evenly over hot filling making sure meringue covers all filling and touches crust on all edges. Spoon remaining meringue onto pie and spread evenly.

Bake 15-18 minutes or till meringue is dry to touch and light brown.

Place on wire rack to cool about 2 hours. Serve at room temp the day it is made, but store leftovers in fridge.

Confession: In a time crunch the last time I made this pie,  I just made a simple meringue topper and it was just fine.

Lemon Crinkles

1/2  cup  unsalted butter, softened

1  cup  white sugar

1  tsp  vanilla extract

1  egg

3  Tbs  fresh lemon juice

1  Tbs  fresh lemon zest

1-1/2  cups  flour

1/4  tsp  salt

1/4  tsp  baking powder

1/8  tsp  baking soda

1/2  cup  powdered sugar

Preheat the oven to 350°. Line a baking sheet with a silpat mat.

In a large bowl, beat the butter and sugar together with a mixer until creamy. Add the vanilla, egg, lemon juice, and lemon zest and beat until smooth and well mixed. Combine the flour, salt, baking powder, and baking soda together until well combined. Slowly add the flour mixture to the lemon mixture until mixed. The dough will be very sticky. Place into the refrigerator for 10-15 minutes or until firm enough to roll into balls.

Roll the dough into small balls then toss in the bowl of powdered sugar until evenly coated. Place the balls on the baking sheet about 2 inches apart. Place into the oven and bake for 9-11 minutes.

Remove the cookies from the oven and let them cool on a wire rack for at least 7 minutes to set.

Mapled Ham

This is especially good served with Asparagus, Artichoke, and Pea Risotto.

1  (4 lb)  boneless ham
1  (8oz)  can pineapple slices, in syrup

10  whole cloves

2  cups  water

1  cup  pure maple syrup

1/4  cup  brown sugar

2  Tbs each,  honey and butter

Prick the ham with a fork. Place pineapple slices on the ham, securing with toothpicks. Press cloves into ham. Put the ham on a baking dish with the water.

Melt butter; mix in syrup, brown sugar, and honey until heated. Pour 1/2 of this mixture over the ham. Bake 1-1/2 hours at 350°.

Serve remaining sauce (warm) with the sliced ham, or just continue to baste the ham with it while baking. Warm the pan drippings (mixed with remaining sauce) and serve with ham.

Out of This World Party Mix

Everyone, including the kids, loves this snack mix. Make it at least one day before using, for best flavor.

1  (12 oz)  box  Crispix Cereal (or Corn Chex, or Rice Chex, or both)

1  (15 oz)  Box  Honey Graham Cereal (do not use Golden Grahams)

2  bags  Bugles

1  bag  Pepperidge Farm Goldfish

1  bag  pretzels

2  cans  mixed nuts

2  (.7 oz)  pkgs  Hidden Valley Ranch Dressing Mix

24  oz  Orville Redenbacher Popcorn Oil (1-1/2 bottles)

Dump the first six ingredients into a VERY LARGE roaster. Mix the dressing mixes and popping oil in a small bowl. Pour over ingredients. Bake uncovered at 250° for 1 hour, stirring every 20 minutes.

This makes a huge amount, so you have to have a large roaster to make it in the first place, or find something large to mix in and use two pans to bake in.

Triple Peanut-Peanut Butter Cookies

Roasted peanuts and peanut butter chips add extra crunch and creaminess to these favorites. Reese’s Peanut Butter Chips seem to be far superior to other products available. They’re creamy (not waxy) and packed with peanut flavor. Push a Hershey's chocolate kiss in the center, if desired, before baking. Recipe from my board-buddy, April.

1-1/4  cups  all-purpose flour

1  teaspoon  baking soda

1/2  teaspoon  kosher salt

8  tablespoons  unsalted butter (1 stick), at room temperature

3/4  cup  dark brown sugar, packed

1/4  cup  granulated sugar

2  large eggs, at room temperature

1/2  cup  smooth peanut butter (not unsweetened)

1  teaspoon  vanilla extract

1  cup  roasted, salted peanuts, coarsely chopped

1  cup  peanut butter chips (Reese’s brand preferred)

1  tablespoon  sanding sugar, for sprinkling

Heat oven to 350° and arrange a rack in the middle.

Whisk together flour, baking soda, and salt in a medium bowl and set aside.

Combine butter and sugars in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high until light and fluffy, about 3 minutes. Scrape down sides of bowl. Add eggs, peanut butter, and vanilla and beat on medium until thoroughly combined. Add flour mixture and beat on low until incorporated. Scrape down sides of bowl and add peanuts and peanut butter chips and mix on low just until incorporated.

Scoop dough into heaping tablespoon-sized balls and drop, about 1 inch apart, onto ungreased baking sheets. Sprinkle with sanding sugar and bake for 10 to 12 minutes, or until brown on the edges, but soft in the middle. Transfer to a rack to cool completely. Repeat with remaining dough.