Recipes Included On This Page Strawberry Pretzel Salad Sweet Cherry Pie Sweet Cherry Sauce Sweet Potato Pecan Pie Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Strawberry Pretzel Salad Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Cream Cheese Gelatin Salads Strawberries Volume 3-6, June 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups crushed pretzels (Put pretzels in plastic bag. Use a rolling pin to crush -- but not too fine.) 3/4 stick margarine -- melted 1 1/2 tablespoons sugar 8 ounces lite cream cheese 1/2 cup sugar 2 packages strawberry sugarless jello -- (3 oz.) 2 cups boiling water 2 packages frozen sliced strawberries -- (10 oz.) 8 oz. Cool Whip Mix pretzels, butter, 1 1/2 tablespoons sugar, and pat into bottom of 9 x 13 pan. Bake 400 degrees for 7-8 minutes. Beat cream cheese and 1/2 cup sugar until well blended. Fold in Cool Whip. Spread over pretzel crust. Refrigerate. Dissolve the jello in 2 cups of boiling water. Add strawberries to hot jello to thaw. Stir until melted, and pour over other mixture in pan. Refrigerate. Posted on FareShare 6-2000 by Susan Bradley<sbradley@nni.com> S(From): "Posted on FareShare 6-2000 by Susan Bradley<sbradley@nni.com>" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sweet Cherry Pie Recipe By :Recipe from Cherry Orchard Owner near Clarksville, MI Serving Size : 0 Preparation Time :0:00 Categories : Cherries Desserts Pies and Tarts Tried Volume 3-6, June 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- pastry for double crust 10" pie 5 cups pitted sweet black cherries -- halved 1 1/4 cups sugar 1/2 cup flour 1 teaspoon lemon juice -- optional 1 tablespoon butter Prepare pastry. Line 10" pie pan with crust. mix cherries, sugar and flour in large saucepan. Stir over heat until just heated through. Add lemon juice. Pour into pie shell. Dot with butter. Top with second crust. Seal, crimp and cut slits in top. Bake at 425 F. for 35-45 minutes. MC formatting and posting on FareShare 6-2000 by bobbi744@acd.net Yield : "10 inch pie" - - - - - - - - - - - - - - - - - - - NOTES : I got this recipe from a woman owning a cherry orchard. It is very good. We like it with the lemon juice added. * Exported from MasterCook * Sweet Cherry Sauce Recipe By :Source Unknown Serving Size : 0 Preparation Time :0:00 Categories : Breakfast/Brunch Cherries Desserts Pies and Tarts Sauces, Gravies & Salsas Tried Volume 3-6, June 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups pitted sweet cherries -- halved 1/3 cup sugar -- (1/3 to 1/2) 2 teaspoons cornstarch 2 tablespoons lemon juice 1/2 cup water In saucepan or Microwave dish, combine cherries, sugar, corn- starch, lemon juice and water. Cook and stir until heated and slightly thickened. Serve warm or cold. MC formatting and posting on FareShare 6-2000 by bobbi744@acd.net Makes 2 1/2 cups Per serving: 118 calories. - - - - - - - - - - - - - - - - - - - NOTES : Delicious served on ice cream, cake or waffles. * Exported from MasterCook * Sweet Potato Pecan Pie Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Desserts Nuts Pies and Tarts Volume 3-6, June 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dough: 2 Tbs. sugar 3 Tbs. softened unsalted butter 1/4 tsp. salt 2 Tbs. cold milk 1 cup all-purpose flour 1/2 egg -- vigorously beaten until frothy (reserve the other half for the sweet potato filling) Sweet Potato Syrup: 2 Tbs. sugar 1 Tbs. heavy cream 1/4 tsp. salt 1/4 tsp. ground cinnamon 1/8 tsp. ground allspice 1/8 tsp. ground nutmeg 2 sweet potatoes (or enough to yield 1 cup -- 2 to 3 cooked pulp) baked 1/4 cup packed light brown sugar 1/2 egg -- vigorously beaten until frothy 1 Tbs. softened unsalted butter 1 Tbs. Ronald Reginald's Pure Vanilla Extract or 1 1/2 tsp. Ronald Reginald's Vanilla Bean Marinade" Pecan Pie Syrup: 3/4 cup sugar 3/4 cup dark corn syrup 2 eggs 1 1/2 Tbs. unsalted butter -- melted 1 pinch salt 1 pinch ground cinnamon 3/4 cup pecan pieces or halves Chantilly Cream (recipe follows) 2 tsp. Ronald Reginald's Pure Vanilla Extract or 1 tsp. Ronald Reginald's Vanilla Bean Marinade For the dough: place the softened butter, sugar, and salt in the bowl of an electric mixer; beat on high speed until the mixture is creamy. Add the egg and beat 30 seconds. Add the milk and beat on high speed 2 minutes. Add the flour and beat on medium speed 5 seconds, then on high speed just until blended, about 5 seconds more (over-mixing will produce a tough dough). Remove the dough from the bowl and shape into a 5-inch patty about 1/2 inch thick. Lightly dust the patty with flour and wrap in plastic wrap; refrigerate at least 1 hour, preferably overnight. (The dough will last up to one week refrigerated.) On a lightly floured surface, roll out dough to a thickness of 1/8 to 1/4 inch. Very lightly flour the top of the dough and fold it into quarters. Carefully place dough in a greased and floured 8-inch round cake pan so that the corner of the folded dough is centered in the pan. Unfold the dough and arrange it to fit the sides and bottom of pan; press firmly in place. Trim edges. Refrigerate 15 minutes. For the sweet potato filling: combine all the ingredients in a mixing bowl. Beat on medium speed of electric mixer until the batter is smooth, about 2 to 3 minutes. Do not over beat. For the pecan pie syrup: combine all the ingredients except the pecans in a mixing bowl. Mix thoroughly with an electric mixer on slow speed until the syrup is opaque, about 1 minute; stir in pecans and set aside. To assemble: spoon the sweet potato filling evenly into the dough- lined cake pan. Pour the pecan syrup on top. Bake in a 325 degree oven until a knife inserted in the center comes out clean, about 1 3/4 hours. (Note: The pecans will rise to the top of the pie during baking.) Cool and serve topped with Chantilly Cream. Store pie at room temperature for the first 24 hours, then (in the unlikely event that any is left) refrigerate. K-Paul's Louisiana Kitchen (Chef Paul Prudhomme) From http://www.ronaldreginalds.com/ Posted on FareShare 6-2000 by Fawcett <fawcett@ols-inc.com> - - - - - - - - - - - - - - - - - - -

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