Cherry Lattice Coffee Cake Food

CHERRY COFFEE CAKE

Steps:

• Whisk together the flour, sugar, baking powder and baking soda. Stir in melted butter, milk, egg and vanilla extract.
• Spray a 9 x 9 baking dish with cooking spray and spread the flour mixture in bottom of the dish evenly. Mix the lemon extract with the cherry pie filling and spread over flour mixture.

CHERRY 'N' CHEESE LATTICE COFFEECAKE

Steps:

• In mixing bowl, combine yeast, 1 cup flour, salt and sugar. Heat water, sour cream and butter to 120º to 130º F; add to dry ingredients. With mixer, beat 2 to 3 minutes on medium speed. Add eggs and vanilla; beat 1 minute. Gradually add remaining flour by hand or with a mixer that has dough hook(s); knead for 5 to 7 minutes until smooth and elastic. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe, approximately 30 to 40 minutes.
• To prepare filling, cream together cream cheese, egg, sugar, and salt. Set aside
• Punch down dough and divide in half. On a lightly floured surface, roll each half to a 12 x 17-inch rectangle.
• Spread half of filling lengthwise over center third of dough. Top with approximately half of pie filling. (Save a few cherries from filling to decorate coffeecake after it is baked.) On each long side, cut 1-inch wide strips, 2 inches long. Starting at one end, fold strips at an angle across filling, alternately from side to side. Place coffeecake on greased baking sheet. Cover; let rise until indentation remains after lightly touching the side of the coffeecake, approximately 30 minutes.
• Preheat oven to 350º. Bake in preheated over 30 to 35 minutes. Cool on wire rack. Drizzle with icing; place a few cherries on small lattice openings to decorate coffeecake.

CHERRY PIE WITH LATTICE TOP

Steps:

• Preheat oven to 375 degrees F.
• In a large bowl, combine cherry pie filling, mixed berries and kirsch. Set aside.
• Gently unfold bottom crust onto floured pie dish. Pour berry filling into unbaked crust. Using a pie pan as a guide, cut a circle for the top crust from a sheet of pie crust. Use a lattice cutter to create a pattern, and generously flour each piece so that pieces of lattice do not stick. Top pie with lattice strips and flute the edge of the pie with a fork. Brush top crust with beaten egg and sprinkle lightly with sugar. Bake for 40 minutes, or until bubbling appears in the middle of pie. Cover pie with aluminum foil halfway through baking. Let sit for 20 minutes before serving.

LATTICE-TOP CHERRY PIE

Steps:

• Make the crust: Pulse the flour, granulated sugar and salt in a food processor. Add 1 stick cut-up butter and the shortening; pulse until it looks like coarse meal. Add the remaining 1 stick butter; pulse until it is in pea-size pieces. Add the egg yolk and 6 tablespoons ice water and pulse until the dough begins to clump together, adding up to 2 more tablespoons ice water if necessary. Turn out the dough onto a clean surface, divide in half and press into 2 disks. Wrap in plastic wrap and refrigerate until firm, at least 2 hours or overnight.
• Meanwhile, make the filling: Combine the cherries, granulated sugar, cornstarch, lemon zest and juice and almond extract in a large bowl. Toss until the sugar is dissolved and the cherries are well coated; set aside.
• Roll out one disk of dough into a 12-inch round on a floured surface. Ease into a 9-inch pie plate and trim, leaving a 1-inch overhang. Pour in the filling.
• Roll out the other disk of dough into a 12-inch round. Trim the edges, then cut the dough into 3/4-inch-wide strips using a fluted cutter or a knife. (You should have about 12 strips.) Lay half of the strips over the pie, about 3/4 inch apart. Fold back every other strip. Lay another strip of dough perpendicular to the existing strips, then fold the dough back over the new strip. Repeat, folding back every other strip and weaving in new ones, to form a lattice. Trim the strips, leaving a 1-inch overhang. Fold the overhanging dough (strips and bottom crust) under itself, pressing to seal. Crimp the edges with your fingers or a fork, if desired.
• Brush the lattice and crust edges with the beaten egg and sprinkle with coarse sugar. Refrigerate the pie until firm, about 30 minutes. Meanwhile, put a baking sheet on the middle rack of the oven and preheat to 400˚ F.
• Put the pie on the hot baking sheet and reduce the oven temperature to 375˚ F. Bake until the crust is golden brown and the fruit is bubbling, 55 to 65 minutes. (Tent with foil if the crust is browning too quickly.) Transfer to a rack and let cool completely before slicing.

CHERRY LATTICE COBBLER

Steps:

• First prepare the biscuit dough: Sift the flour with the baking powder and salt.
• Cut in the butter until the mixture resembles coarse meal (with some lumps the size of peas).
• Drizzle the milk evenly over the dry ingredients and work in with fork just until incorporated and the dough forms small clumps.
• Turn out the dough onto a work surface and knead once or twice to gather it into a mass – DO NOT OVERWORK THE DOUGH – pat into a rectangle.
• The dough can be made up to 2 hour ahead; wrap tightly and refrigerate.
• Preheat the oven to 450F and line the oven floor with foil to catch any drips.
• In a large bowl, whisk ¾ cup of the sugar with the cornstarch and tapioca.
• Add the cherries and almond extract and fold gently with a rubber spatula to incorporate.
• Choose a 6-cup ovenproof glass or ceramic baking dish or a 10 inch glass pie plate.
• On a lightly-floured surface, roll out the Biscuit Dough 1/8 inch thick and atleast as large as the baking dish you are using.
• Lift the dough frequently as you roll and lightly reflour the surface to prevent the dough from sticking.
• Using a fluted pastry wheel, cut the dough into 1 ½ inch wide strips.
• Gently stir the cherries.
• Spoon them and their juice into the dish and spread the fruit evenly.
• Lay about half the strips of dough, spaced evenly apart, across the pie without stretching.
• Fold back every other strip to its midway point.
• Weave in the remaining strips.
• Starting at the fold, place a new strip at a 90 degree angle over the unfolded strips.
• Unfold the folded strips, crossing the new one.
• Now fold back the strips that alternate with the first ones you folded.
• Place another new strip parallel to and evenly spaced from the first.
• Continue in this manner until you reach the end of the pie, half of which is now latticed.
• Then repeat the process on the other half of the pie.
• Cut off any overhanging dough flush with a sharp knife in a quick downward motion.
• Brush the lattice top with the melted butter and sprinkle with the remaining 1 tblsp of sugar.
• Bake for 20 minutes, or until the top is beginning to brown.
• Lower the oven temperature to 350F and bake for 30 minutes more.
• If the edge is browning too quickly, cover it with foil.
• Transfer the cobbler to a rack and cool for atleast 30 minutes.
• Serve warm or at room temperature.