#3114 - Sweet and Sour Cherry Pie

(by Shirley McNevich)

2 pie unbaked crust doughs
2 cups fresh sweet cherries (washed and pitted)
4 cups fresh sour cherries (washed and pitted)
1/2 cup white sugar + extra for sprinkling
1/2 cup flour

Spray a pie plate with Pam, insert one of the pie doughs and spray the inside of the dough with Pam. In a bowl add all of the cherries, flour and white sugar--toss until all cherries are coated. Spread all of the coated cherries in the pie dough. Lightly spray the outside edges of the pie dough with Pam, place the second pie dough on top of the pie and crimp the edges of the two pie doughs together. Use a very sharp knife to cut a nickel sized hole into the top of the second pie dough, then poke some slit holes over the top of the pie. Lightly spray the top of the pie with Pam and sprinkle some extra white sugar all over the top. Place the pie on a cookie sheet (to catch drips), cover just the edges of the pie with foil and bake at 425 degrees for 30 minutes. After 30 minutes, remove the foil from the edges and bake 15 minutes longer or until top crust is golden brown and cherries are bubbling. Cool completely. Once pie is cooled, wait a few hours before cutting to give the cherries some time to gel.

#794 - Fruitcake Dessert

(by Jane Berry - friend)

1 quart fruit pieces (peaches, cherries or blueberries--or a mix of the three)
2 eggs
1 1/3 cups white sugar
1/2 tsp. cinnamon
1/2 cup water
1 tsp. vanilla
1 cup flour
2 TBSP softened butter
1 tsp. baking powder
1/4 tsp. salt

Grease a large casserole dish. Separate the eggs, then beat the egg whites until stiff--set aside. Place fruit pieces on the bottom of the casserole dish. Sprinkle the 1/3 cup white sugar on the fruit. Sprinkle the cinnamon on top of the white sugar. In a mixer, add egg yolks, 1 cup white sugar, water, vanilla, butter, flour, baking powder, and salt--beat until mixed well. Remove bowl from mixer and fold in the beaten egg whites. Pour entire mixture on top of the fruit in the casserole dish. Bake at 350 degrees for 1 hour.

#720 - Layered Fruit Squares

(by Shirley McNevich)

20 graham cracker squares (10 doubles snapped in half)
2 envelopes Dream Whip
2 3/4 cups cold milk
2 - 4oz. boxes Jell-O coconut cream INSTANT pudding/pie filling
1 - 11oz. can mandarin orange segments (drained)--substitute any fruit/berries you like such as strawberries, blueberries, etc. if you wish
1/4 cup toasted chopped almonds (optional)

Line the bottom of a 9" square baking pan with the graham crackers (break if necessary). In a mixer prepare Dream Whip according to package directions (using 1 cup of the cold milk). Once beaten add 1 3/4 cups milk and the dry pudding to the Dream Whip--blend, then beat on high for 2 minutes. Open the oranges--drain and keep a few segments for garnish. Remove bowl from mixer and dice the orange segments. Add diced oranges to the pudding batter and fold in using a spoon. Spoon 1/2 of the batter over the graham crackers in the baking pan. Place another layer of graham crackers on top of the batter. Put the second 1/2 of the batter on top of the graham crackers layer. Garnish with the extra orange segments that you had set aside. Refrigerate overnight before serving. Keep refrigerated.