Today we made Frozen Cherry Pistachio Pie!
2C coarsely chopped pitted fresh cherries, 6 oz whole pistachios without shells, 1/2C water, 3T cornstarch, 1/2C sugar, 1 graham cracker pie shell
Over medium heat, mix together water, sugar and cornstarch in saucepan until the consistency of gelatin, stirring constantly about 10 minutes.
While hot, pour over cherries. Blend well.
Mix with pistachios. Blend well.
Turn into pie shell.
Freeze 2 hours or more.
Today we made Pineapple Oat Cake!
1/2C butter, 1/2C brown sugar, 1 egg, 1/2t vanilla, 1 1/2C quick oats, 1/4t baking soda, 1 1/4C flour, 1/4t salt
Filling: 20 oz can pineapple chunks in 100% juice, well drained; 1C sugar; 1/4C cornstarch; 1/4C flour; 1/3C pineapple juice; 4 eggs
Crust: Preheat oven to 350F. Sift together flour, soda and salt. Stir in oats.
In separate bowl, cream butter with brown sugar.
Stir in egg.
Stir in flour mixture. Blend well.
Press into greased glass rectangular casserole dish. Bake until barely browned. Cool.
Filling: Beat eggs with sugar.
In separate bowl, sift together dry ingredients. Stir in egg mixture.
Stir in juice. Blend well.
Stir in dry ingredients.
Fold in pineapple chunks.
Turn into baked crust.
Lower oven temperature to 325. Bake 50 minutes or until set in center.
Today we made Cocoa Fruitcake!
1/2C cocoa, 1C boiling water, 14 oz sweetened, condensed milk, 2 scant C flour, 3t baking powder, 1/4C coarsely chopped dried apricots, 1/4C coarsely chopped prunes, 1/3C chocolate chips
Preheat oven to 350F. Add boiling water to cocoa. Stir until dissolved. Cool 5 minutes.
Stir in sweetened, condensed milk. Stir with cocoa mixture.
In bowl, sift together dry ingredients.
Fold in fruit and chocolate chips.
Turn into greased loaf pan.
Bake 25-30 minutes or until knife inserted in center of cake emerges clean.
Today we made Prune Cheese Shortbread Cakes!
Crust: 1/2C butter, 1/3C brown sugar, 1 1/8C flour
Filling: 1 egg, 1/3C sugar, 6 oz cream cheese, 1/2C coarsely chopped prunes
Preheat oven to 350F. Mix crust ingredients.
Press into greased 8-cup cake pan or muffin tin.
Bake 10-12 minutes or until lightly browned. Mix filling ingredients.
Pour into baked crusts.
Reduce oven heat to 300F. Bake 15-17 minutes longer or until set in center. Makes 5 cakes.