.cherry enchilades.

I came across this recipe not too long ago while searching for something. I'm a big fan of cherries, especially cherry pie. Remember when McDonalds used to sell cherry pie? Not sure why they decided to do away with it because I don't like their apple pies. Blech. There's something about the tartness and the sweetness that makes me go, "ooooooooooh!"


This recipe is rather easy and I really mean that. I know I say things are easy, but my idea of easy is often very different than someone elses. The *only* thing about this dish, is you have to start the night before. But really... it is *SO* easy!!!!!



Take some fajita size tortillas. The recipe calls for 8, but you can make as many of these bad boys as you see fit.

For every 8 tortillas, you need 1 can pie filling.

Put cherries down the center and carefully roll up.

Once you fill up your pan, cover tightly with foil and put in the fridge. Keep it in there overnight.

About 1 hour before serving, take the enchilades out of the fridge. Leave them covered.


In a saucepan, put 1/3 cup butter.....

1/2 cup brown sugar.....

1/2 cup sugar.....

and 1/2 cup water.

Bring to a boil. Cook for 3 minutes.

Pour the sauce over the enchilades and let sit for 30 minutes.



While that's sitting, we're going to toast some almonds.

Preheat oven to 450*. Put 1/2 cup blanched, slivered almonds in a pie plate. Put in the oven and keep a close eye on them to make sure they don't burn. Once toasted, pull from oven and set aside.

Reduce heat on oven to 350* as soon as almonds are out.

Put the pan in the oven and bake for 20 minutes. This is what the enchilades will look like when they come out. Nice and golden and caramelized on top. Yummy!



To serve: Plate one or two enchilades on a plate. Put a large dollop of whipped cream in the center. Put a maraschino cherry on top. Sprinkle the top lightly with cinnamon. Take a small handful of toasted almonds and sprinkle those around as well.


Printable version:
http://docs.google.com/Doc?id=dg2vfjqm_55fhk9gcz7

.black bottom cherry cheesecake.

Alright, let's try this again! I had the entire thing typed up and when I clicked submit, I got an error and lost it all.


*vent over*


So.. I'm the choir director at church and we are performing this Saturday. The last rehearsal before the performance, I always bring a little baked snack to share. Usually it's cookies or brownies, but this time I thought I'd take a cheesecake.

Many years ago I bought a cookbook (Land O' Lakes Country Classics) that's no longer in publication. (Sorry) In it, is this recipe for sweetheart cheesecake..and since I think it's a rather hokey name, I changed it to a nice standard one. Cheesecake is considered a custard and is usually steam baked. This one is just baked, which gives it a different texture. It is very delicious. It has a yummy chocolate crust, light filling, sour cream topping and cherries! What could possibly be better?

SHOPPING LIST:

• 9" springform pan
• butter
• 2 8oz packages cream cheese
• cherry pie filling
• lemon juice
• baking powder
• cornstarch
• 1 pint sour cream
• sugar
• chocolate graham crackers

Put one package chocolate graham crackers in a ziploc. Squeeze out the air and seal. Use a rolling pin (or something heavy) to crush the crackers. Spoon in 2 Tbsp sugar and 1/2 stick melted butter. Smoosh everything around until all the crumbs are coated.






Press the crumbs into the bottom of a 9" springform pan using a measuring cup or some other item. Bake the crust in a 325* oven for 10 minutes. Remove from oven and cool.















Separate 4 eggs. Put the egg whites in a mixing bowl and set the yolks aside. Whisk until firm peaks form. Set aside.
















In another mixing bowl, cream 1 stick butter (softened), 2 8oz packages cream cheese (softened) and 4 egg yolks until no lumps appear. Add 1 cup sugar, 1 Tbsp cornstarch, 1 tsp baking powder, and 1 Tbsp lemon juice. Mix well.

Fold in half the egg whites. Once they're incorporated, fold in the remaining half. Pour on top of the crust and put in the oven. Bake for 60-80 minutes. The top will be slightly cracked. Remove from oven and cool for 15 minutes. Loosen cheesecake from side of pan by running a knife along the inside. Cool completely in the fridge. The center of the cheesecake will dip. This is not what you normally want with cheesecake, but with this one you do. While it's in the fridge, make the sour cream topping.

In a bowl, mix together 1 cup sour cream, 2 Tbsp sugar, and 1 tsp vanilla. Spoon into the dipped
portion of the cheesecake. Cover and chill overnight. Serve with cherries.

Since I was taking this somewhere and didn't want to have to deal with spooning out cherries, I put them on top of the cheesecake. Sadly, my husband moved it to an unlevel area in the fridge and the cherries shifted to one side. That is why my photo looks the way it does. Ignore the ugliness... yours will be beautiful I'm sure! :D :D Enjoy!






Printable version:
http://docs.google.com/Doc?docid=dg2vfjqm_3d86g5dd2&hl=en