This time of year, cherries are fresh, sweet, and delicious (and on sale!). Pick up a couple of bags the next time you are at the grocery store – one for snacking and one for baking.
Vicki combined two cherry pie recipes to come up with this sweet and tart, and oh so yummy, recipe. We recommend using a pre-made crust.
Double Cherry Pie
Servings 10
Equipment
- Cherry pitter
Ingredients
- 1 pkg Pillsbury Pie Dough These are found in the dairy section of the grocery store
- 1 cup sugar
- 3 Tbsp cornstarch
- 1/2 tsp kosher salt
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 2 1/2 pound fresh dark cherries pitted
- 1/2 cup dried tart cherries
- 3 Tbsp fresh lemon juice
- 1/2 tsp vanilla
- 2 Tbsp unsalted butter cut in small pieces
- 2 Tbsp milk
- 1 Tbsp sugar
- vanilla bean or cinnamon ice cream
Instructions
- Place pie crusts on counter for about 30 minutes.
- Place one pie shell in the bottom of a 9-inch deep-dish pie plate.
- Flute edges.
- Place second pie crust on a surface dusted with flour.
- Roll out to make slightly bigger.
- Cut into 12 strips about 3/4 in. each.
- In a large bowl, mix the sugar, cornstarch, salt and spices.
- In a separate bowl, add both types of cherries, lemon juice and vanilla and toss together.
- Add sugar mixture and place filling in pie shell.
- Mound slightly in the middle and dot with butter.
- Arrange strips in a lattice pattern - six on bottom and six woven through. Dough should overlap the pie plate.
- Crimp strips with bottom crust.
- Brush with milk and sprinkle with sugar.
- Place on a foil-lined cookie sheet (this will bubble over) and cook for 15 minutes at 425°, reduce heat to 375° and heat for an additional hour.
Notes
Serve with ice cream.
This recipe makes A LOT. If you are making this mix during the holidays, make sure you have plenty of Christmas tins on hand (available at the dollar store). Otherwise, store the mix in Tupperware containers. Line your containers with paper towels and store them in a cool dark place – like your closet.
Mom's Party Mix
Servings 8 tins
Ingredients
- 1 1/4 pound salted butter
- 2 Tbsp garlic salt
- 1 Tbsp + 1 tsp Lawry's Seasoned Salt
- 1 Tbsp + 1 tsp Worcestershire sauce
- 12 ounce bag thin pretzel sticks
- 12 ounce bag mini pretzels
- 8.9 ounce box of Cheerios
- 14 ounce box of Corn Chex
- 12.8 ounce box of Rice Chex
- 14 ounce box of Wheat Chex
- 4 cans 10.3-ounce cans of mixed nuts
- 3 cans 8.3-ounce cans of whole cashews
Instructions
- Preheat oven to 250°.
- Melt the butter and add the salts and Worcestershire sauce.
- In two very large bowls combine the rest of the ingredients.
- Pour butter mixture over dry ingredients and stir to combine.
- Place party mix on as many baking dishes or cookie sheets that fit in your oven.
- Bake for 2 1/2 hours stirring every 15 minutes and rotate pans among the oven shelves.
- Take party mix out of oven and pour on paper bags (grocery bags from the store). You can use paper towels, but the bags work just as well.
- Store in containers.
Notes
This will keep for a month or so.
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This recipe makes two loaves. Freeze the second loaf to enjoy at another time, or wrap it up in foil with a pretty bow and give it to someone special as a spontaneous gift – the best kind of gift to receive!
Zucchini Bread
Servings 10
Ingredients
- 3 eggs large
- 1 cup vegetable oil
- 2 cups sugar
- 2 cups zucchini peeled & grated
- 1 tsp vanilla
- 3 cups flour
- 1 tsp salt
- 1 tsp baking soda
- 3 tsp cinnamon
- 1/4 tsp baking powder
- 1 cup walnuts chopped (optional)
Instructions
- Preheat oven to 325°.
- With an electric mixture, beat the eggs until frothy.
- Add oil, sugar, zucchini and vanilla. Mix until just combined.
- Add flour, salt, baking soda, cinnamon and baking powder. Mix well.
- Stir in nuts (if using).
- Divide mixture into 2 greased loaf pans.
- Bake loaves for one hour or until a toothpick inserted in the middle comes out clean.