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i has spent my whole lifes a cookin. i got a early start at it cuz i is the second oldest of nine - thats a big family to cook for. and growin up on a workin farm makes for everbuddy to has a mighty healthy appetite. after i married my man, everett, cookin was a bit easier on me since it was just the two of us and thats when my creativitee really started to kick into high gear. so much so that everett encouraged me to open myself up a diner. that was the funnest time ever to be had by any mortal soul. i kept at that diner thang even when the yung-uns begun to show up. now they is all growed n dear everett is long gone so i has learned in my old age how to cook on a smaller scale as a single wid-der woman. exceptin on wednesday nites - we all has a grate big church social pot luck supper afore bible study down there at the calvary community chapple n thats my chance to still cooks up a storm - it is jest sooo much fun.
my grate grandsun has been a buggin me for some time now to write down all these here recipes that i keeps in my head so that the family can remember me after i leave this earth. he has turned me onto this here blogg thang n now that i has got the hang of it all, i thinks it is a real awesome way to record down thangs.

here is a handy lil tip: y'all can CLICK on any of these here pictures to enlarge them n then ya can see more of the details . . . (n then hit the BACK ARROW in the upper left hand corner of the screen to return to the story). aint that jest somethang now!!!

Wednesday, March 27, 2002

Cherry Cheese Pie

here's a deesert flavorite
that is easy breezy to make n to enjoy

3/4 cup all-purpose flour
3 tablespoons sugar
1/4 teaspoon salt
1/2 cup (1 stick) butter or margarine, softened

1 can (21 ounces) cherry pie filling

1 package (8 ounces) cream cheese, softened
1/3 cup sugar
1 egg
1 teaspoon vanilla extract

in a bowl, combine the flour n sugar n salt. add half (
1/4 cup) of the butter. stir until combined. if consistency is a bit too dry, add 1 tbsp of softened butter at a time until consistency is crumbly.
press onto the bottom n up the sides of a 9-in pie plate.
bake at 350° for 10-12 minutes or until lightly browned.

pour yerself a glass of wine n sit a spell.

pour pie filling into crust. (note: ya can use any kinda pie filling, whatever is yer flavorite. blueberry is especially good. n so is peach. oh, n apple too)

in a mixing bowl, beat cream cheese n sugar n egg n vanilla until smooth.
carefully spread around outside edges of pie, leaving a 3-in circle of cherries exposed in the center.

bake for 30-35 minutes or until edges begin to brown.
while this here pie is a bakin,
pour yerself a glass of wine n sit a spell (hiccup).

cool on a wire rack.
pour yerself a glass of wine n sit a spell (hiccough).
refrigerate for several hours before serving.
that oughta give ya time to polish off that there bottle of wine
(hickup) n take a nap afore its time to cook some wine n drink some supper. but dont be forgetten to serve up yer pie . . .

note: for those of you who has fresh fruit on hand, ya can easy make yer own pie filling for this recipe using any of yer flavorite flavors

3 cups fruit (i especially likes the combo of 2 cups of peaches n 1 cup of
1/2 - 3/4 cup sugar (dependin on the sweetness of your fruit)
4 tbsp flour
1/4 tsp cinnamon
1 tbsp lemon juice

mix together sugar n flour n cinnamon. add fruit n lemon juice n stir (the lemon juice keeps the fruit from turnin brown. ya can jest as easy use lime juice ifn ya wants to).

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