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Wednesday, July 19, 2017

Sour Cherry and Chocolate scones

My daughter Kim presented me with an ice cream bucket of more cherries from her tree, and so decided to freeze enough for two pies over the winter for Dave and still had enough to make a few more things with.  I found this recipe online for sour cherry and chocolate scones, so made a batch this morning too and will probably freeze the remaining cherries for another day.  Kind of sick of making things with them right now..LOL.  Here is the recipe.  (they are good, would be really really good with a cup of good flavored or plain coffee)

It's from Adrianna Adarme, Fresh Tastes Blog:
3 cups all-purpose flour
  • 3 tablespoons white granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 4 tablespoons unsalted butter, frozen
  • 1/2 pound sour cherries or regular cherries, pitted and halved
  • 6 ounces chocolate chunks or chips or morsels
  • 1 cup buttermilk, plus about 2 tablespoons more for topping
  • 1 tablespoon turbinado sugar, as topping
  • Directions

    1. Line a baking sheet with parchment and set aside.
    2. In a large mixing bowl, mix together the flour, sugar, baking soda and salt.
    3. Using a box grater, grate the butter into the dry ingredients and mix quickly, breaking up the butter so it resembles the size of small peas.
    4. Add the cherries and toss so they’re evenly distributed throughout the flour. Next, do the same with the chocolate chunks or chips.
    5. Create a well in the center of the flour mixture and in one batch, add the buttermilk. Using a wooden spoon or spatula, mix it together until it forms a shaggy ball. Drop the dough onto a lightly floured counter and knead a few times, being sure to not over handle it, which will result in tough scones. Form the dough into 1 1/2-inch thick disk. Using a knife, cut the scones into 8 equal triangles. Transfer the scones to the baking sheet and put in the freezer to chill for 15 minutes. At this time, preheat the oven to 425 degrees F.
    6. Brush the tops with the buttermilk and sprinkle with a bit of turbinado sugar. Transfer the scones to the oven to bake for 25 to 30 minutes, until a skewer inserted into the centers comes out clean and the scones are golden brown.
    Yield: 8 scones

    Sunday, July 9, 2017


    I had some cherries, that I didn't use yesterday on the jam, left, so I made Dave a cherry pie.  He loves them.  It was raining out this morning too, so good excuse to not get outside and do the work I was supposed to be doing yesterday, but didn't.  I have made this recipe before with canned sour cherries, but never the fresh off the tree, but thinking/hoping it will be the same and not too sour.  Those are supposed to be unsweetened,'s baking while I write this, and it smells great so far!

    The recipe I made for this is in the "Betty's Pies" favorite recipes cookbook from up on the North Shore,  with a few additions of my own.  It's a favorite of ours for pie and they have some good meals too. 

    Here's the recipe!


    2 pie crusts (I made my recipe that is on this blog-just put "pie" in the search bar on top and it should come up for you)

    3-4 cups tart red cherries, washed and pitted or 2 cans tart red cherries drained.
    1/4 tsp red food coloring (optional, but makes it pretty)
    1/4 tsp almond extract
    1-1/2 cups sugar
    2-1/2 Tablespoons flour
    1/4 tsp salt
    butter (about 1 Tablespoon)

    put one pie crust in a 9 inch pie pan.

    COMBINE cherries, food coloring, almond extract, sugar, flour and salt in a bowl; mix well.  Spoon cherry mixture into pasty lined pie pan.  Dot with butter.

    Roll out the other half of the pastry dough and either cover the cherry mixture or cut in strips and do a lattice crust.  seal the edges all around. if using the whole crust make slits in the top to vent. sprinkle with sugar. 

    Bake at 400 degrees for 45-50 minutes or until crust is golden brown.  cool on rack and get out the ice cream. 

    Saturday, July 8, 2017

    Sour Cherry Jam

    My daughter, Kim, has a sour cherry tree in her yard that is loaded with cherries this year.  She told me I was welcome to have some, so I went there today and picked enough for a batch of jam and hopefully for a cherry pie for my husband, Dave, tomorrow.  If I don't have enough I guess I know where I can find more because I barely tapped the amount on there.  Soon the birds and squirrels will be stealing them all, so decided I better work on that today before they are long gone this year. 

    Here is the recipe I used for the jam.  I like the taste a lot and I definitely recommend using all of the sugar it calls for as the cherries themselves are still a little tart.  They might soak up more of the juice though and sweeten up as they cool.  I had to try some on a piece of toast and butter and the sauce is perfect for me. 

    The only thing I did differently was add about 1/2 tsp (1 capful) of almond extract because I like that combination, but you don't have to do that if you don't want to.  I added it when I added the last 3 cups of sugar..

    I made 6 half pint jelly jars so once we open a jar it gets used quicker, but the recipe says it makes 3 pint jars, so you can decide which works better for you.

    2 lbs sour cherries, pitted (about 6 cups)
    1 (3-1/2 ounce) box pectin
    1/2 teaspoon butter
    3 cups, plus 1/4 cup sugar

    1.  Sterilize your jars and screw on lids and keep them hot while you're cooking the preserves.  I just wash them in my dishwasher shortly before starting the process and leave them in there so they are hot.  Place your lids in a small kettle with enough water to cover them and heat water to soften them.
    2.  Place pitted, washed, cherries in a large heavy duty dutch oven
    3.  Combine pectin and 1/4 cup sugar.  Stir in to cherries.  Add butter.
    4.  Bring to a full boil, stirring over high heat.
    5.  Add the 3 more cups of sugar and return to a rolling boil, stirring constantly for one minute.
    6.  Remove from heat and skim off foam.
    7.  Immediately spoon preserves into the sterilized jars, leaving 1/4 inch headspace.
    8.  Wipe the sealing surface of the jars with a dampened paper towel to remove any preserves etc from it.
    9.  Place lids and screw bands on tightly.
    10. Process in a canner/boiling water bath on a rack for 10 minutes. Remove from the boiling water and place on a bath towel to cool and seal.  they should all pop and indent on their own..don't disturb them.  if they don't seal place in fridge and eat.  I use a jar lifter-don't burn yourself!!

    Saturday, June 17, 2017

    Calico Beans

    This is a staple for pretty much every party we have.  We only make it for large events when they get eaten up though, but the dish would be great for a family for supper even with bread and butter because it has hamburger in it, bacon and the beans, so filling and tasty.  I am not a bean person normally, but I love the sauce on these and like them as a side dish with ham or picnics especially.  Today is my daughter's boyfriend, Kevin's, 50th birthday at their place and they are having a big crowd with outdoor games and tons of food.  So far the day is beautiful, so it's going to be a lot of fun.  I offered to make the giant potato salad and these beans for the luncheon.  I hope both come back to  me empty!  I doubled the recipe, but this is the single version..


    Brown 1 lb hamburger with 1/2 of a chopped onion, salt and pepper.  Drain.

    Cook 1/2 lb bacon (I cut it up with kitchen shears in smaller squares so I don't have to later), until most of the fat is gone, but not too crispy)..drain.

    In a regular crockpot (or large one if you double) Add:
    the hamburger and bacon
    1 (15 ounce) can of kidney beans drained
    1 (15 ounce) can white kidney beans, drained.
    1 (16 ounce) can of baked beans with pork (I used Bushs)
    1 (4 ounce?) can lima beans
    1/2 cup ketchup
    2 teaspoons white vinegar
    1 Tablespoon dry mustard
    1/2 cup brown sugar
    salt and pepper to taste if needed.

    Stir well and cook on Low for at least 2 hours.  Can keep on low for a long time. 

    You can also bake these in the oven in a 9 x 13 pan, covered, for 30-40 minutes at 350 degrees. 

    Wednesday, June 7, 2017

    Beer and BBQ Country Style Pork Ribs

    They had country pork ribs at our little local grocery store on sale this past weekend, so I bought a pack.  I hadn't even cooked them for quite a while and thought we needed a change from the standby stuff every day.  Today I decided to look up a recipe that was a little different than the norm, and found this one that I changed a little bit with adding my husband, Dave's, moms homemade BBQ sauce that we like to much.  I just added a tsp of minced garlic to it per the recipe's suggestion..  I really liked the end result.  I made some mashed potatoes, corn and tossed salad to go along with it and some cut up watermelon. 

    Here is the recipe: The original was from the "Meat Lovers cookbook" and had a 5 star rating and lots of reviews.


    3 lbs country style boneless pork ribs (I had bones in some of mine and it worked out fine-just took the meat off them before serving)
    2 medium onions, sliced (mine were sweet yellow onions)
    1 (12 oz) can of beef (I used Michalob light because there was a can in the fridge)
    2 cups of your favorite BBQ sauce (a lot of people used sweet baby rays, but I made Netties-the recipe is on this blog under Nettie's BBQ sauce)

    1)  Brown the pork on all sides
    2) Place the ribs in an oven proof pan and scatter the onions all around them.
    3) Pour in the beef and cover with a lid or tin foil tightly.
    4) Bake at 300 degrees for 3-4 hours until very tender
    5) Pour out the beer, leaving the onions.
    6) Slather the pork with the BBQ sauce and add 3 minced garlic cloves if desired to the sauce. Bake uncovered for another hour until the sauce is brown and thick.

    Saturday, May 13, 2017

    Rhubarb Meringue Torte

    This is another old's from my 1971 4H cookbook and who knows how long it was around before that. I used to make it a lot in the spring when the rhubarb was perfect and abundant, in fact I doubled it for a 9 x 13 pan because it would get gobbled up just can't help eating kind of melts in your mouth.  I love the shortbread type buttery crust and the pudding center.  so good.  Tomorrow I am having my mom over with a couple of my siblings for a potluck luncheon for her and decided to make it.  I just made the original size because I know for a fact I'd be endlessly eating it into oblivion if I made the large size.  If you have rhubarb or can get a hold of some this is a great recipe.  Looks special, but really isn't that hard, I am not the best at meringue, but most of the time it's good enough. 


    1 cup flour
    1/2 cup butter
    1/2 teaspoon salt
    2 Tablespoons granulated sugar

    Mix together like a pie crust (I use a pastry blender so it's well combined) and press into the bottom of an 8 x 8 square baking pan.  Bake at 325 degrees for 20-25 minutes until slightly browned.  set aside to cool.

    in a medium sized kettle combine:
    3 cups of rhubarb, peeled and cut up finely. 
    pinch of salt
    2 Tablespoons flour
    1/2 cup half and half
    3 egg yolks from large eggs  (save the whites for the meringue in a mixing bowl)
    1-1/2 cups sugar

    Cook on medium heat, stirring all the while so the bottom doesn't scorch, until thick and creamy. 
    Let cool slightly and then pour it evenly over the cooled crust. 

    Beat the 3 egg whites until soft peaks form.  add a pinch of cream of tarter and 3 Tablespoons of powdered sugar, one at a time, until stiff peaks form.  spoon on to pudding layer evenly and bake at 300 degrees until light brown.  KEEP your eyes on can turn quickly and burn once it starts browning.  I think mine took about 20 minutes, but that's different on every oven. 

    Cool at room temperature and then refrigerate when completely cooled.

    Saturday, April 15, 2017

    Lemon Supreme Pudding Dessert

    It's Easter tomorrow, so I am making a couple desserts.  The first one is a pudding dessert, nothing new really, but I altered it a little so it mimicked lemon supreme pie, which is my favorite pie.  Here's how I put it together:


    OVEN: 325.

    Mix together,
    1 cup white flour
    1/2 cup butter, softened
    1/8 cup powdered sugar
    until well mixed.  spray the bottom of a 9 x 13 cake pan (I used glass just so you could see the layers for presentation), and press the mixture evenly into the bottom.  Bake for 20 minutes or until slightly browned on the edges..may be sooner if your oven is hotter than mine.

    Remove and cool.

    Layer two:
    Beat together with a mixer on low speed:
    1 softened package of 8 ounce cream cheese.  I used the light one.
    1 cup powdered sugar
    1 teaspoon vanilla
    1/2 of a small cool whip and pour/spoon over the crust.

    Mix together 2 pkgs (3 oz) of lemon instant pudding and
    2-1/2 cups milk until thickened.  carefully spoon over 2nd layer and smooth out. 

    Cover with a layer of cool whip.  I use a whole small container for mine because I like the yellow covered well.