May 26 - National Cherry Dessert Day

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Ohio Sour Cherry Pie
Categories: Pies, Pastry, Desserts, Fruits
Yield: 6 Servings

MMMMM------------------------CRISCO CRUST-----------------------------
9" pie plate
2 1/4 c All-purpose flour
1/2 ts Salt
5 oz Frozen Crisco
1/3 c Ice water

MMMMM--------------------SOUR CHERRY FILLING-------------------------
1/3 c Brown and white sugar **
1/2 ts Cinnamon
4 tb Cornstarch
1 1/2 c Cherry juice
3 lb Frozen cherries (frozen with
1 1/2 tb Crisco
1 ts Almond extract
1 tb Vanilla extract
1/2 tb Milk
2 ts Sugar

* Or use your favourite pie crust recipe for a two crust
nine-inch pie.

** Original recipe called for 1/3 c each of brown sugar
and white sugar. I find that 1/3 c mixed brown & white
sugars is more to my taste - UDD

For Crisco crust,combine flour and salt in food
processor. Cut frozen Crisco shortening into chunks
with knife and add to food processor. Process (pulse)
until mixture forms fine crumbs. Add ice water while
the machine is running and continue to run processor
until dough forms on the blades.Remove and form dough
into two balls. Cover and refrigerate for 30 minutes.

Set oven @ 425┬║F/220┬║C.

For Sour Cherry Filling,combine brown and white sugars,
cinnamon and cornstarch in saucepan. Add cherry juice
and cook until mixture is thick and bubbly. Stir and
boil the mixture for one minute. Add cherries and cook
for one minute or until it starts to boil again. Remove
from heat and add Crisco shortening and almond and
vanilla extracts.

Remove refrigerated dough. On lightly floured
surface, roll bottom crust into circle 1/8" thick and
about 1 1/2" larger than inverted pie plate. Gently,
ease dough into the pie plate, being careful not to
stretch the dough. Trim edge even with pie plate.

Spoon cherry filling into prepared pastry. Roll top
crust the same way as the bottom. Brush top crust with
milk and sprinkle lightly with sugar.

Bake at 425┬║F/220┬║C for 15 minutes. Reduce temp to
350┬║F/175┬║C and continue baking for 25 minutes or
until crust is golden brown.

Serves 6 to 8.

From: http://www.recipesource.com

Uncle Dirty Dave's Kitchen

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... "I have had more trouble with myself than with any other man" Dwight L Moody
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* Origin: Outpost BBS * Johnson City, TN (1:18/200)

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Burgundy Cherry Ice Cream
Categories: I scream, Fruits, Desserts, Dairy
Yield: 2 Quarts

1 1/2 c Milk
3/4 c Sugar
2 tb Flour
pn Salt
2 lg Eggs
+=OR=+
3 Yolks (pasteurized, if
- possible) *
1 1/2 c Cream
1 c Cherry syrup

MMMMM------------------------CHERRY SYRUP-----------------------------
1 c Cherry cider
1/2 c Granulated sugar
2 c Fresh cherries; dark, sweet,
- bing, your call), halved,
- pitted

Heat milk to 185ºF/85ºC with sugar, flour and salt,
stirring until thick, cover for 10 minutes.

Beat eggs and add 1/2 cup of mixture while beating, then
add eggs to mixture.

* HEALTH NOTE: Since you’re dealing with eggs here, you
need to take care when cooking the custard. Too much
cooking and the custard gets lumpy, too little and you
risk salmonella. Another alternative is to use pasteurized
eggs.

Heat the mixture for one minute over medium, then cool
with plastic wrap or wax paper pressed onto the top of the
mixture to keep it from developing a skin. Cool for
several hours or overnight.

In the meantime, make cherry syrup by heating the cherry
cider in a small sauce pan and stirring in the sugar until
it dissolves. When the sugar has dissolved completely,
remove the pan from the heat and cool completely.

Add the cream and the cherry syrup to the cooled custard
mix, and freeze.

At the end of the freezing process, add the fresh cherries
and let the ice cream freezer stir them in.

For firmer ice cream, place the frozen custard in the
freezer until it achieves the desired consistency.

NOTE: When freezing ice cream, you need to use an ice
cream freezer to ensure that a certain amount of air is
mixed into the frozen cream. This gives it a lighter, less
icy consistency. When freezing sorbet, you may also freeze
it in a popsicle mold, a bowl or on a sheet pan. Be sure
to stir the mixture occasionally to limit the size of the
ice particles. Larger chunks of ice make for granita,
minuscule chunks make for a nice smooth sorbet (an ice
cream freezer is ideal).

YIELD: about 2 quarts

Recipe from: http://www.food.com

Uncle Dirty Dave's Archives

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... Perfectionist: Takes great pains - and gives them to someone else!
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