Cherry Pie

Notes from MW: I buy Oregon brand "Red Tart Pie Cherries in Water" (not the bing cherries) to do this recipe. It takes two cans to make a pie. Also, since this recipe is made for fresh or frozen cherries, you don't want to cook the liquid out of the cherries like it says. I put one can with all of it's liquid into the pot and then reserve the liquid from the other can and add part of it to the pot if needed. So here's how I would tell if I needed it: The mixture should be pretty soft, think of turkey gravy with cherries in it. It with thicken some more when you bake it.

4 cups fresh or frozen tart cherries (or canned)
1 to 1 1/2 cups granulated sugar
4 tablespoons cornstarch
1/8 tablespoon almond extract (optional)
Your favorite pie crust or pie dough recipe for 2 crust pie
1 1/2 tablespoons butter, to dot
1 tablespoon granulated sugar, to sprinkle

Place cherries in medium saucepan and place over heat. Cover. After the cherries lose considerable juice, which may take a few minutes, remove from heat. In a small bowl, mix the sugar and cornstarch together. Pour this mixture into the hot cherries and mix well. Add the almond extract, if desired, and mix. Return the mixture to the stove and cook over low heat until thickened, stirring frequently. Remove from the heat and let cool. If the filling is too thick, add a little water, too thin, add a little more cornstarch.

Preheat the oven to 375 degrees F.

Use your favorite pie dough recipe. Prepare your crust. Divide in half. Roll out each piece large enough to fit into an 8 to 9-inch pan. Pour cooled cherry mixture into the crust. Dot with butter. Moisten edge of bottom crust. Place top crust on and flute the edge of the pie. Make a slit in the middle of the crust for steam to escape. Sprinkle with sugar.

Bake for about 50 minutes. Remove from the oven and place on a rack to cool.

Williams-Sonoma Basic Pie Pastry

Notes from MW: I have used this recipe many times and it is very reliable. As it says below, if you like the taste of butter, substitute some butter for shortenening. Basically, what I've found is that the more butter you add the better the pastry chef you have to be because it makes the dough more tempermental. If you are unsure, just make it with all shortening and you'll probably have a better experience. I have also tried both the food processor and hand methods and they both work fine, just follow them closely.

Notes from WS: Crisp and flaky, this crust is good for custard, chiffon and fresh-fruit pies. For successful pastry making, keep these three tips in mind: Take care not to overblend the fat and flour, add enough water so the dough can be rolled out easily (better a bit too much water than not enough), and handle the pastry no more than necessary. Overblending, adding too little water and handling the pastry too much can make a crust tough. If you like the taste of butter, use it in place of shortening, or try a combination of butter and shortening, which will produce a firmer crust than one made with shortening only. Pastry made with butter must be refrigerated for at least 1 hour before being rolled out.

For a 9-inch pie shell:
1 1/2 cups all-purpose flour
1/2 tsp. salt
1/2 cup vegetable shortening
3 to 4 Tbs. cold water

For a 9-inch double-crust pie:
2 1/4 cups all-purpose flour
3/4 tsp. salt
3/4 cup vegetable shortening
6 to 7 Tbs. cold water

Hand Method: Combine the flour and salt in a mixing bowl and toss together. Add the shortening. With your fingertips, 2 knives or a pastry blender, blend the ingredients together, working quickly, until you have a mixture of tiny, irregular flakes and bits about the size of coarse bread crumbs. Sprinkle on the water, 1 Tbs. at a time, stirring gently with a fork after each addition. Add just enough water for the dough to form a rough mass. With floured hands, pat the dough into a smooth disk (or into 2 disks, one just slightly larger than the other, if you are making a double-crust pie). The dough is now ready to use. It is not necessary to refrigerate the dough before rolling out (unless you included some butter), although for convenience it may be covered with plastic wrap and refrigerated for up to 2 days.

Food Processor Method: Because the food processor works so fast, it is very easy to overblend pastry. Follow these instructions carefully, and your piecrust should turn out perfectly. With the steel blade attached, place the flour, salt and shortening (in one lump) in the work bowl. Process with 15 rapid on-off pulses; the mixture should look light and dry and resemble tiny, irregular flakes and crumbs. Add 2 Tbs. of the water (4 Tbs. if you are making a double-crust pie) and process in 5 rapid on-off pulses. Add 1 Tbs. of the water (2 Tbs. for a double-crust pie) and process in 3 rapid on-off pulses. Stop and feel the dough (taking care not to touch the blade); it should be just damp enough to mass together. If necessary, add more water by teaspoonfuls, processing for just an instant after each addition. The total mixing time is less than 1 minute, and the dough should not form a ball; it should remain a rough, shaggy mass. With floured hands, pat the dough into a smooth disk (or into 2 disks, one just slightly larger than the other, if you are making a double-crust pie). Use immediately, or cover with plastic wrap and refrigerate for up to 2 days. (If pastry contains butter, refrigerate for at least 1 hour before rolling out.) Rolling Out the Dough: Roll out the dough on a floured surface (using the larger piece for the bottom of a double-crust pie) until it is about 12 inches in diameter and 1/8 inch thick, or about 2 inches wider than the top of the pie dish. Try to keep the dough as round as possible. Transfer the rolled-out pastry to the pie dish. Pat the pastry in around the edges to fit the shape of the dish. If you are making a double-crust pie, roll out the remaining pastry for the top crust and set it aside on waxed paper.

Adapted from Williams-Sonoma Kitchen Library Series, Pies & Tarts, by John Phillip Carroll (Time-Life Books, 1992).

Carmel-Banana Roll-Ups

3 firm ripe medium bananas
2 tablespoons lemon juice
6 flour tortillas, (7 to 8 inches in diameter)
1/4 cup sugar
3/4 teaspoon ground cinnamon
2 tablespoons butter or margarine, melted
1/3 cup caramel, chocolate or butterscotch topping

Heat oven to 450ºF. Grease cookie sheet.

Peel bananas and cut lengthwise in half; brush with lemon juice. Place 1 banana half on each tortilla. Stir together sugar and cinnamon; reserve 1 tablespoon. Sprinkle bananas with remaining sugar and cinnamon.

Roll each tortilla around banana; place seam side on cookie sheet. Brush with butter. Sprinkle with reserved sugar and cinnamon.

Bake 6 to 8 minutes or until golden brown. Place on dessert plates. Drizzle with topping.

Seven-Layer Bean Dip

1 can (16 oz) Old El Paso® refried beans
1 package (1 oz) Old El Paso® taco seasoning mix
1 package (8 oz) cream cheese, softened
1 can (4.5 oz) Old El Paso® chopped green chiles
1 cup Old El Paso® salsa (any variety)
2 cups shredded lettuce
2 cups shredded Cheddar or Mexican cheese blend (8 oz)
1 can (2.25 oz) sliced ripe olives, drained (1/2 cup)
1 medium tomato, diced (3/4 cup)
Tortilla chips, if desired

In medium bowl, stir together refried beans and taco seasoning mix. Spread mixture on large platter.

In another medium bowl, stir together cream cheese and chiles. Carefully spread over bean mixture.

Top with salsa, lettuce, cheese, olives and tomato. Refrigerate until serving time. Serve with tortilla chips.

Pineapple Limade

1 cup sugar
6 cups pineapple juice, chilled
1 cup lime juice
2 liters sparkling water, chilled
Lime slice, if desired

Mix sugar and juices in large plastic or glass pitcher. Pour half of mixture into another pitcher. Just before serving, stir sparkling water into juice mixture. Serve over ice. Garnish with lime slices.

Mexican Chicken Pizza with Cornmeal Crust

1 1/2 cups Gold Medal® all-purpose flour
1 tablespoon sugar
1 1/4 teaspoons regular active dry yeast
1/4 teaspoon coarse (kosher or sea) salt
3/4 cup warm water
1 tablespoon olive oil
1/3 cup yellow cornmeal
Additional cornmeal
2 cups shredded Mexican cheese blend (8 oz)
1 1/2 cups shredded cooked chicken
1 can (14.5 oz) Muir Glen® organic fire roasted diced tomatoes or plain diced tomatoes, drained
1/2 medium yellow bell pepper, chopped (1/2 cup)
1/4 cup sliced green onions (4 medium)
1/4 cup chopped fresh cilantro

Heat oven to 450°F. In medium bowl, mix 3/4 cup of the flour, the sugar, yeast and salt. Stir in warm water and oil. Beat with electric mixer on low speed 30 seconds. Beat on high speed 1 minute. Stir in 1/3 cup cornmeal and remaining 3/4 cup flour to make a soft dough.

On lightly floured surface, knead dough until smooth and elastic, about 5 minutes. Cover; let rest 10 minutes.

Spray large cookie sheet with cooking spray; sprinkle with additional cornmeal. On cookie sheet, press dough into 14x10-inch rectangle; prick with fork. Bake 8 to 10 minutes or until edges just begin to turn brown.

Sprinkle with 1 cup of the cheese blend. Top with chicken, tomatoes and bell pepper. Sprinkle with remaining 1 cup cheese. Bake 6 to 8 minutes longer or until cheese is melted and edges are golden brown. Sprinkle with onions and cilantro.

Steamy Hot Chocolate

1 quart milk
1 cup semisweet chocolate chips
1/4 cup unsweetened cocoa powder
1 teaspoon pure vanilla extract
Pinch of salt
Whipped cream, for serving

In a medium saucepan over medium heat, combine milk, chocolate chips, and cocoa powder. Cook, whisking, until chocolate chips melt and cocoa powder dissolves. Stir in vanilla and salt. Remove from heat. Ladle into mugs and top with whipped cream and marshmallows.

Candy-Cane Marshmallows

Vegetable-oil cooking spray
2 cups sugar
1 tablespoon light corn syrup
4 packages (1/4 ounce each) unflavored gelatin
3/4 teaspoon peppermint extract
2 large egg whites
2 teaspoons red food coloring

Coat an 8-inch square pan with cooking spray; line bottom with parchment paper. Coat the parchment with cooking spray, and set pan aside. Put sugar, corn syrup, and 3/4 cup water in a small saucepan. Cook over medium heat, stirring, until sugar is dissolved. Stop stirring; let mixture come to a boil. Raise heat to medium-high; cook until mixture registers 260 degrees on a candy thermometer.

Meanwhile, sprinkle gelatin over 3/4 cup water in a heatproof bowl; let stand 5 minutes to soften. Set the bowl with the gelatin mixture over a pan of simmering water; whisk constantly until gelatin is dissolved. Remove from heat, and stir in extract; set aside.

Beat egg whites in the bowl of an electric mixer fitted with the whisk attachment until stiff (but not dry) peaks form. Whisk gelatin mixture into sugar mixture; with mixer running, gradually add to egg whites. Mix on high speed until very thick, 12 to 15 minutes.

Pour mixture into lined pan. Working quickly, drop dots of red food coloring across surface of marshmallow. Using a toothpick, swirl food coloring into marshmallow to create a marbleized effect. Let marshmallow stand, uncovered, at room temperature until firm, at least 3 hours or overnight. Cut into squares.

Rigatoni with Tomatoes and Mozzerella

This recipe is one of Matthew's favorites and I just made it for my parents at Lake Powell a couple of weeks ago and it was a hit so I thought I would share it. It's from Martha Stewart Everyday Food June 2004.

Coarse salt
3/4 pound rigatoni, or other short tubular pasta
2 pounds plum tomatoes, coarsely chopped
1 tablespoon balsamic vinegar
3 tablespoons olive oil
3 garlic cloves, thinly sliced
1/4 teaspoon red-pepper flakes
1/2 cup chopped fresh parsley
1 tablespoon chopped fresh oregano, or 1/2 teaspoon dried
8 ounces fresh mozzarella cheese, diced

In a large pot of boiling salted water, cook pasta until al dente, according to package instructions; drain.

Meanwhile, in a large bowl, combine tomatoes, vinegar, and 1/2 teaspoon salt; set aside.
In a small skillet, heat oil over low heat. Add garlic; cook, stirring often, until tender and just beginning to take on color, about 4 minutes. Remove from heat, and stir in red-pepper flakes.

Stir garlic mixture into reserved tomato mixture. Add parsley, oregano, mozzarella, and pasta; toss.

My interpretation:
Grape or cherry tomatoes are usually more flavorful than plum tomatoes so use those if you can. I don't bother using fresh garlic since it is so easy to substitute garlic powder--then you don't have to worry about dirtying another pan. You can eat it hot or cold but I think it's yummy to mix everything in with the warm pasta and serve immediately.

Outrageous Chocolate Cookies

8 ounces semisweet chocolate, roughly chopped
4 tablespoons unsalted butter
1/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
3/4 cup packed light-brown sugar
1 teaspoon vanilla extract
1 package (12 ounces) semisweet chocolate chunks

1. Preheat oven to 350 degrees. Heat chopped chocolate and butter in a microwave safe bowl in 20-second increments, stirring between each, until almost melted; do not overheat. In another bowl, whisk together flour, baking powder, and salt

2. In a mixing bowl, beat eggs, brown sugar, and vanilla on high speed until light and fluffy. Reduce speed to low; beat in melted chocolate.Mix in flour mixture until just combined. Stir in chocolate chunks.

3. Drop heaping tablespoons of dough 2 to 3 inches apart onto baking sheets. Bake, rotating sheets halfway through, until cookies are shiny and crackly yet soft in centers, 12 to 15 minutes. Cool on sheets 10 minutes; with a thin metal spatula, transfer to racks to cool completely.

Makes 2 dozen. Do not bake the cookies to a crisp; they are meant to be soft and chewy. Store them in an airtight container at room temperature for two to three days.

Photo courtesy of marthastewart.com

Yucatan Lime Soup (Sopa de Lima)

This soup is served everywhere in the Yucatan but the Mexican version is much simpler: a little chicken broth, some lime juice, 3 or 4 pieces of chicken, a sliced up lime and some tortilla strips. We liked that soup but Emeril Lagasse's recipe is excellent.

This recipe is good for a cold day, although everywhere we ate it in Mexico it was at least 90 degrees outside (and inside; no A/C). I forgo frying my own tortilla strips up and use cheap tortilla chips from the store. The result is equally good.

Don't feel bad about mixing up a batch of "Emeril's Essence" creole seasoning either. We used it on foil dinners last summer and they were some of the best we've ever had.

Yucatan Lime Soup
1 chicken breast half, cut into 1-inch cubes
1 teaspoon ground cumin
1/4 teaspoon salt, plus 1/4 teaspoon
1/2 cup vegetable oil, plus more if needed
8 corn tortillas, cut into 1-inch strips
3/4 cup finely chopped white onions
1 teaspoon Essence, recipe follows
1 teaspoon minced garlic
1/2 cup seeded, chopped tomatoes
1 tablespoon minced Serrano chiles
4 cups chicken stock
3 tablespoons fresh lime juice
1/4 cup chopped fresh cilantro
1 lime, cut into thin slices, for decoration
1 avocado, seeded and diced, for topping

Season the chicken with the cumin and 1/4 teaspoon salt and set aside. In a large pot, heat 1/2 cup of the oil over high heat. Fry the tortilla strips in batches until golden brown on both sides, adding more oil as needed. Drain on paper towels.
Remove all but 2 tablespoons of oil from the pan. Add the onion, Essence and 1/4 teaspoon salt, and saute until soft, about 3 minutes. Add the chicken, garlic, tomatoes and chiles and saute for 3 minutes. Add the stock and lime juice and simmer over medium heat for 10 minutes.
Remove from the heat and stir in the cilantro. Place 1 lime slice in each soup bowl and ladle the soup on top. Top each serving with diced avocado and serve the fried tortilla strips on the side.

Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

If you want printable version of all of this click here.

Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

Saucy Little Meatloaves

I just made these last night and I would have taken a picture but we already ate all of them! This is a recipe that I got from my Aunt Carolyn. My dad says it's the way his mom has always made meatloaf and it's Matthew's and my favorite. It is super easy and tastes great!

1 1/2 lbs. ground beef
3/4 c. Quaker Oats
1 1/2 tsp. salt
1/4 c. diced onion
1 egg, beaten
3/4 c. milk
1/4 tsp. pepper

For meat loaves, combine all ingredients thoroughly. Shape into 6 individual meat loaves in shallow baking pan.

1/3 c. catsup
1 tbsp. brown sugar
1 tbsp. prepared mustard

Combine all ingredients; spread over top of each loaf. Bake 350 degrees about 35 minutes.

*You can also top them with sharp cheddar cheese. It's kind of like a cheeseburger then, but it still tastes great.

Raspberry Cream Cheese Brownies

I got this recipe from Cooking Light magazine and they are pretty yummy. It's a cake-like brownie so don't expect the dense, gooey type. I thinned out the raspberry jam with some water so it would spoon on a little better and they turned out looking just like the picture.

Filling:
1/3 cup sugar
1/3 cup (3 ounces) 1/3-less-fat cream cheese, softened
2 teaspoons all-purpose flour
1/2 teaspoon vanilla extract
1 large egg white

Brownies:
Cooking spray
3/4 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1 cup sugar
2/3 cup unsweetened cocoa
1/4 cup butter or stick margarine, melted
1 tablespoon water
1 teaspoon vanilla extract
1 large egg
>2 large egg whites
3 tablespoons raspberry preserves

Preheat oven to 350°.

To prepare the filling, beat the first 5 ingredients at medium speed of a mixer until well-blended, and set aside.

To prepare the brownies, coat the bottom of an 8-inch baking pan with cooking spray (do not coat the sides of the pan). Lightly spoon 3/4 cup flour into dry measuring cups, and level with a knife. Combine the flour, baking powder, baking soda, and salt in a medium bowl. Combine 1 cup sugar and the next 6 ingredients (1 cup sugar through the 2 egg whites), stirring well with a whisk. Add to the flour mixture, stirring just until moist. Spread two-thirds of batter in bottom of prepared pan. Pour filling over batter, spreading evenly. Carefully drop the remaining batter and preserves by spoonfuls over filling; swirl together using the tip of a knife to marble. Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out almost clean. Cool on a wire rack.

Photo: From Cooking Light magazine

Chocolate Pudding Pie

Chocolate pudding pie is a tradition in my family. We usually do the Jello version but I came across this recipe from Williams- Sonoma's website before Thanksgiving and I am convinced that it is worth the little bit of extra work. You can use chocolate chips if you don't have your block of Ghirardelli lying around. I also put it in a regular pie crust (not shown in the picture) because that's how my mom always made it. I am sure it is good with the Oreo cookie crust too though.

For the filling:
2 1/2 cups milk
5 oz. semisweet chocolate, chopped into slivers
4 egg yolks
3/4 cup sugar
3 Tbs. cornstarch
1/4 tsp. salt
1 1/2 tsp. vanilla extract
1 cookie crumb crust, made with chocolate cookies (or pie pastry like I use)

For the topping:
1 cup heavy cream
1 Tbs. sugar
1 tsp. vanilla extract
Chocolate curls for decorating

Directions:

To make the filling, in a heavy nonaluminum saucepan over low heat, warm together the milk and chocolate, whisking until the chocolate is melted; the mixture will be speckled.

In a bowl, whisk together the egg yolks and sugar until pale yellow. Add the cornstarch and salt, then the vanilla, and whisk until well blended. Slowly pour the warm chocolate mixture into the yolk mixture, whisking constantly until well blended. Return the mixture to the saucepan and cook over medium heat until it thickens and begins to bubble slowly, 6 to 8 minutes. Remove from the heat and stir until smooth, about 1 minute.

Pour the filling into the crumb crust and smooth with a spatula. Cover with plastic wrap, pressing it directly onto the surface, and refrigerate until completely cold and firm, 2 to 3 hours.

To make the topping, using an electric mixer on medium-high speed or a whisk, beat together the cream, sugar and vanilla until stiff peaks form. Spread the whipped cream on top of the pie. Decorate with chocolate curls. Refrigerate until ready to serve, but let the pie stand at room temperature for 20 minutes before serving to take the chill off. Makes one 9-inch pie; serves 8.

Cool 'n' Easy Strawberry Pie

Gotta love that name, right? This one was a big hit with my husband's family on Easter. I used a Oreo cookie crust rather than a graham cracker crust like it says. I also doubled the recipe for our large group and made it in a 9x13 Pyrex dish with the crust just on the bottom and it worked well. It sets up nicely so you can cut it into squares. This recipe is from the Jello website. They have lots of yummy looking dessert recipes ending in "pie."

2/3 cup boiling water
1 pkg. (4-serving size) Strawberry Flavor Gelatin
Ice cubes
1 tub (8 oz.) Whipped Topping, thawed (Lite tastes fine)
1 cup chopped, fresh strawberries
1 graham cracker (or Oreo) crumb crust
1 cup sliced, fresh strawberries

STIR boiling water into dry gelatin mix in large bowl at least 2 min. until completely dissolved. Add enough ice to cold water to measure 1 cup. Add to gelatin; stir until slightly thickened. Remove any unmelted ice.

ADD whipped topping; stir with wire whisk until well blended. Stir in chopped strawberries. Refrigerate 20 to 30 min. or until mixture is very thick and will mound. Spoon into crust.

REFRIGERATE 6 hours or overnight until firm. Top with sliced strawberries. Store leftovers in refrigerator.

Photo is from jello.com

Mrs. Fields Double Rich Chocolate Cookies

This is the recipe from the official Mrs. Fields Best Cookie Book Ever and my cousin and I both showed up to the family reunion last summer with these cookies so you know--two of us can't be wrong! They are supposed to be soft so don't over bake them.

2 1/2 c Flour
1/2 tsp Soda
1/4 tsp Salt
1/2 c Unsweetened cocoa powder
1 c Dark brown sugar, packed
3/4 c Sugar
1 c Butter, softened
3 lg Eggs
2 tsp Vanilla
2 c Semi-sweet chocolate chips

Preheat oven to 300*F.

In a medium bowl combine flour, soda, salt and cocoa powder. Mix well and set aside.

In large bowl blend sugars with an electric mixer at medium speed. Add butter and beat to form a grainy paste. Scrape down sides of bowl, then add eggs and vanilla. Beat at medium speed until light and fluffy.

Add the flour mixture and chocolate chips, and blend at low speed just until combined. Do not overmix.

Drop dough by rounded tablespoons onto ungreased baking sheets 1 1/2 inches apart. Bake for 18-22 minutes. Immediately transfer cookies to a cool surface.

Chicken Enchiladas

I made this the other night because we happened to have everything on hand and it was delicious. I substituted a can of Great Value (Wal-Mart generic) Red Sauce in place of the taco sauce and it tasted even better I think. I like all of the fresh toppings in this recipe from Southern Living Magazine.

3 cups shredded cooked chicken (just boil it and shred with two forks)
2 cups (8 ounces) shredded Monterey Jack cheese with peppers
1/2 cup sour cream
1 (4.5-ounce) can chopped green chiles, drained 1/3 cup chopped fresh cilantro
8 (8-inch) flour tortillas
Vegetable cooking spray
1 (8-ounce) container sour cream
1 (8-ounce) bottle green taco sauce (I used 1 10 oz can of red sauce)

Toppings: diced tomato, chopped avocado, chopped green onions, sliced ripe olives, chopped cilantro

Stir together first 5 ingredients. Spoon chicken mixture evenly over each tortilla, and roll up. Arrange in a lightly greased 13- x 9-inch baking dish. Coat tortillas with vegetable cooking spray.

Bake at 350° for 35 to 40 minutes or until golden brown.

Stir together sour cream and taco sauce. Spoon over hot enchiladas, and sprinkle with toppings.

Creamy Roasted Pepper Soup

4 red peppers
4 yellow peppers
1/4 c butter
1 onion
4 cloves garlic
32 oz chicken broth
8 oz tomato sauce
2 c whipping cream
2 Tbsp cilantro
1 Tbsp lime juice
1 tsp pepper
1/4 tsp salt

Broil peppers, skin side up, for 8-10 mins. Place in a ziploc bag and set for 10 mins. Peel skin and chop. Cook onion and garlic in butter. Add peppers, broth, and sauce and bring to a boil. Reduce heat and simmer for 10 minutes. Puree soup; stir in other ingredients. Simmer 10 mins more.