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””
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™
1 1/2 cups Flour
1/2 cup butter — softened
1/4 cup brown sugar
3 large eggs
3/4 cup corn syrup
1/2 cup granulated sugar
1/4 cup brown sugar
2 tablespoons butter — melted
1 teaspoon vanilla
1 3/4 cups semisweet chocolate — Nestle chunks
1 1/2 cups pecans — chopped
Preheat oven to 350. Grease 13×9 pan
Crust: Beat flour, 1/2 cup butter, and 1/4 cup brown sugar until crumbly.
Press into pan and bake 12-15 minutes or until lightly browned.
Filling: Beat eggs, corn syrup, sugars, butter, and vanilla in medium bowl
with wire whisk. Stir in chunks and nuts.
Pour evenly over baked crust. Bake 25-30 minutes or until set. Cool
completely and cut into bars.