Cherry Pie

2 cups sugar
1/2 cup flour
1/2 teaspoon cinnamon
1/2 teaspoon almond extract
1 1/2 tablespoons butter

32 ounces canned pie cherries- undrained — dark sweet pitted in water is best
1 pastry for double crust pie

Preheat oven to 425

In saucepan, combine sugar, flour, cinnamon and undrained cherries. Cook over medium heat, stirring constantly until mixture thickens and boils (about 7 minutes) Remove from heat and stir in almond extract.

Pour mixture into a 9 inch unbaked pie shell. Dot with butter. Cover with top crust, seal edges and crimp. If lattice crust is not used, put one or several vents in the crust.

Bake at 425 for 30 -35 minutes until crust is brown.

“Internet. It was called “Grandma’s Cherry Pie””

Chewy Chocoholic Cookies

Make these now! You won’t regret it!

2 cups (10oz) unbleached all-purpose flour
1/2 cup (1 1/2oz) Dutch-processed cocoa powder
2 tsp. baking powder
1/2 tsp. salt
16 oz semisweet chocolate, chopped (or chocolate chips)
4 large eggs
2 tsp. vanilla extract
2 tsp. instant coffee or espresso powder
10 Tbs. unsalted butter, softened but still cool
1 1/2 cups packed (10.5oz) light brown sugar
1/2 cup (3.5oz) granulated sugar
12-16 oz assortment of milk, semisweet and white chocolate chips

You will also need to have Parchment paper on hand to achieve the best results with these cookies.

Resist the urge to bake the cookies longer than indicated; they may appear under baked at first but will firm up as they cool.

1. Sift together flour, cocoa,  baking powder and salt and set aside.

2. Melt the 16oz chocolate in the microwave or over a pan of almost simmering water. If using the microwave, heat 30seconds at a time stirring in between until smooth. In a small bowl, beat the eggs and vanilla lightly with a fork, sprinkle the coffee powder over to dissolve, and set aside.

3. Beat the butter at medium speed until smooth and creamy, about 5 seconds. Beat in the sugars until combined, about 45 seconds; the mixture will look granular. Reduce the speed to low and gradually beat in the egg mixture until incorporated, about 45 seconds. Add the melted chocolate in a steady stream and beat until combined, about 40 seconds. Scrape the bowl with rubber spatula. With the mixer at low speed, add the dry ingredients and mix until just combined. Do not overbeat. Add assorted chocolate chips. Cover with plastic wrap and let stand at room temp until the consistency is scoop-able and fudge-like, about 30 minutes.

4. Meanwhile, adjust the oven racks to the upper- and lower-middle positions and heat the oven to 350 degrees. Line 2 baking sheets with parchment paper. Scoop the dough onto the prepared baking sheets with a 1 3/4 – inch ice cream scoop, spacing the moungs of dough about 1 1/2 inches apart.

5. Bake until the edges of the cookies have just begun to set but the centers are still very soft, about 10 minutes, rotating the baking sheets front to back and top to bottom halfway through the baking time. Cool the cookies on the sheets about 10 minutes, slide the parchment with cookies onto wire racks, and cool to room temp. Cover cooled baking sheets with a new piece of parchment paper and scoop remaining dough onto sheets, bake, and cool as directed.

These cookies are awesome fresh from the oven but they also will last several days and still be soft and chewy. It makes a rather large batch so I typically bake some up, then make the rest into balls and freeze them for future use. You can put them directly from the freezer onto parchment-lined baking sheets and let sit at room temp for a little while (at least while the oven pre-heats). Bake according to directions, it will take a minute or two longer depending on how cool the dough was before going into the oven but just look for the same thing as with the fresh cookies, set edges but soft in the middle.

Chocolate Cream Pie

1/2 cup cocoa
1/3 cup cornstarch
3 cups milk
1 – 1/2 teaspoons vanilla
1 – 1/4 cups sugar
1/4 teaspoon salt
3 tablespoons butter
4 ounces cream cheese
1/2 cup powdered sugar
1/2 cup Cool Whip™
1 pint whipping cream — whipped
1 tablespoon sugar
1 9 inch chocolate graham crust (such as Oreo) or — baked pastry crust

Combine cocoa, cornstarch, sugar and salt
Gradually blend in milk over meduim heat,
Bring to boil, let boil one minute.
Remove from heat
Blend in butter and vanilla
Set aside and let cool

In a separate bowl, blend cream cheese, powdered sugar, and Cool Whip™.

Spread into bottom of pie crust.
Pour chocolate mixture into pie crust
Refrigerate until completely cooled.
Cover with this recipe for whipped cream or more Cool Whip™

Chocolate Oblivion Truffle Torte

Preheat the oven to 425 degrees

1 pound bittersweet chocolate — * see note
1/2 pound unsalted butter
6 large eggs — * see note
8″ spring-form pan at least 2 1/2 inches high.
Butter and line the bottom with buttered parchment paper or wax paper.
Wrap a double layer of heavy-duty foil around the outside of the 8″ pan. Since we are baking this in a water bath, this is to prevent water from invading our batter.

Use a 10″ cake pan, or roasting pan to serve as a water bath (you will place the 8″ pan into this one)

In a large metal bowl set over a pan of hot, not simmering water (the bottom of the bowl should not touch the water) combine chocolate and butter and let stand, stirring occasionally until smooth and melted.


In a large bowl set over pan of simmering water, heat the eggs stirring constantly to avoid curdling until just warm to the touch.

Remove from heat, and beat using a whipping beater until triple in volume and soft peaks form when the beater is raised (about 5 minutes)

Using a large wire whisk or spatula fold half of the eggs into the chocolate mixture until almost incorporated.
fold in the remaining eggs until just blended and no streaks remain.

Finish by using a heavy spatula to ensure the heaver mixture at the bottom is incorporated.

Scrape into the prepared pan (the 8″ one) and smooth the top with a spatula.
Place 8″ spring form pan into larger water-bath pan and surround it with hot water until it comes up the sides of the spring-form pan 1 inch.

Bake 5 minutes and cover loosely with a piece of buttered foil, and bake 10 minutes.

The cake will look soft, but this is as it should be.
let cool 45 minutes on a rack
cover with plastic wrap, and refrigerate until very firm (about 3 hours).

Unmold by wiping sides of pan with hot damp cloth, then place onto plate

The cake can be stored up to two weeks refrigerated, but do NOT freeze, it will make the cake poopy.

* eggs: equaling 1 1/4 **scant** liquid cups
* chocolate: if using Tolbler extra bittersweet, add 3 tablespoons of sugar while beating eggs.

Chocolate-Glazed Peanut Butter Tart

Yields one 9.5″ tart; serves twelve

Filling and Crust:

1 Press-In Cookie Crust, preferably chocolate, baked and cooled

1 1/2 cups whole milk
1/4 t. salt
3 large egg yolks
1/3 c. very firmly packed light brown sugar
4 t. flour
4.5 oz. (1/2 cup) creamy peanut butter, preferably natural
1/2 t. vanilla

For the Glaze:

3 oz. bittersweet chocolate, finely chopped
3 oz (1/4 cup) unsalted butter, cut into 6 pieces
1 T. light corn syrup

Make the filling:

In a medium saucepan, bring the milk and salt to a simmer over medium heat, stirring occasionally. Meanwhile, in a small bowl, whisk the egg yolks, brown sugar, and flour until well blended. Slowly add the hot milk, whisking constantly. Pour the mixture back into the saucepan. Cook over medium heat, whisking constantly, until it thickens and comes to a full boil, about 3 minutes. Continue to cook, whisking constantly, for 1 minute. Remove the pan from the heat and add the peanut butter and vanilla; whisk until well blended.

Pour the hot peanut butter mixture into the crust and spread evenly with a rubber spatula. Gently press a piece of plastic wrap directly on the filling’s surface to prevent a skin from forming. Refrigerate the tart until cold, about 2 hours, before proceeding with the recipe.

Make the Glaze:

Melt the chocolate with the butter and corn syrup and whisk until the butter is melted and the mixture is smooth, about 2 minute. Carefully remove the plastic wrap from the top of the chilled filling. Drizzle the glaze over the filling and spread it evenly to cover the tart completely. Refrigerate the tart in the pan until the glaze sets, about 30 minutes or up to 12 hours.