Cherry Pandowdy Food

CHERRY CLAFOUTIS

Steps:

• Preheat the oven to 375 degrees F. Butter an 11-inch-round baking dish and spread the cherries evenly over the bottom.
• Whisk the eggs, half-and-half, cottage cheese, 1/2 cup granulated sugar and the flour in a medium bowl until combined. Pour the batter over the cherries, sprinkle with the remaining 2 tablespoons granulated sugar and scatter the sliced butter on top.
• Bake until puffed and golden around the edges, about 40 minutes. Cool slightly, then dust with confectioners' sugar.

STRAWBERRY PANDOWDY

Steps:

• For the dough: In the bowl of a food processor, combine the flour, sugar, ginger and salt. Add the shortening in spoonfuls, then the butter, and pulse 12 to 15 times to combine. Add the ice water through the top and blend until the dough forms a loose ball, 15 to 30 seconds. Transfer the dough to a sheet of parchment or plastic wrap and sandwich it with another piece on top. Flatten the dough to a 6-inch disc and refrigerate for 20 minutes and up to 8 hours.
• Preheat the oven to 375 degrees F. Line a sheet tray with parchment paper.
• On a flat surface, spread a thin layer of flour and roll the dough out to about 1/8 inch thick. Use a knife to cut the dough into rectangles about 1 inch long and 3/4 inch wide. Ideally, you want between 25 and 30 rectangles (you can also cut small rounds, squares or any other shape). Transfer the dough pieces to the lined sheet tray. Brush the dough with the egg wash and par-bake the dough until lightly browned, about 5 minutes.
• For the filling: In a 10-inch heavy-bottomed saute pan, heat 1 tablespoon olive oil over medium heat. When the oil begins to smoke lightly, remove the pan from the heat and add half the strawberries. Return the pan to the heat and cook over high heat to allow some of the water to escape, for 1 to 2 minutes. Transfer the berries to a large bowl and return the pan to the heat. Heat the remaining tablespoon olive oil and add the rest of the strawberries. Cook in the same manner for 1 to 2 minutes. Transfer to the bowl with the other cooked strawberries.
• In the pan, whisk together the jam, sugar, honey and molasses and simmer over medium-high heat so all the ingredients meld together, 2 to 3 minutes. Squeeze the lemon juice into a small bowl and add the zest, then whisk in the cornstarch until smooth. Stir the slurry into the jam mixture and bring the liquid to a boil. Reduce the heat and simmer gently, stirring frequently, until thickened, 2 to 3 minutes. Pour over the berries in the bowl and stir to coat.
• Transfer the berry mixture back to the pan. Arrange the pie dough rectangles directly on top of the filling in a circular pattern, each overlapping slightly, like shingles on a house. Place the pan in the center of the oven and bake until the pie crust shingles are golden brown, 18 to 20 minutes. (If the pie shingles sink slightly, that's OK.) Remove from the oven and allow to cool completely, 10 to 15 minutes. Sprinkle with sugar if desired and serve.

PEACH PANDOWDY

Steps:

• Adjust oven rack one-third down from the top of the oven; preheat oven to 400°.
• Butter a shallow baking pan with a 2 quart capacity, 11 x 8 x 2 inches; set aside.
• Blanch and peel the peaches-have ready a large bowl of ice cold water, a slotted spoon, and a saucepan of boiling water deep enough to cover the peaches.
• With the slotted spoon, place the peaches in the boiling water, two or three at a time; if the peaches are fully ripe, they will need about 15 seconds in the boiling water, if not quite ripe they will need more.
• With the slotted spoon raise a peach from the water and move your thumb firmly over the skin, if the skin has loosened enough it will wrinkle and feel loose; at that point transfer it to the ice water.
• Peel with your fingers starting at the stem end, and return the peeled fruit to the ice water; continue to blanch and peel all the peaches.
• Cut peaches in half, remove the pits, and cut each half in three or four lengthwise slices; you should have 6 generous cups of sliced peaches.
• Place the sliced peaches in a bowl, add the sugar and lemon juice; sprinkle the cinnamon all over.
• With a rubber spatula toss the fruit gently to mix the ingredients evenly; let stand for about 10 minutes to draw a bit of the juice.
• Then place the mixture in the buttered baking dish, including every bit of the juice that has collected.
• Smooth the top and sprinkle on the raisins; let stand while you prepare the topping.
• Topping: sift together the flour, baking powder, sugar, and salt; set aside.
• In a small bowl of an electric mixer, beat the eggs with the milk, butter, vanilla, and almond extract.
• On low speed, add the dry ingredients and beat briefly only until smooth.
• The mixture will be thick but fluid.
• Either pour it slowly to make a thin layer (it will form a wide ribbon when it is poured) or spoon it by small spoonfuls over the fruit; do not pour or spoon too much in any one spot or there will not be enough to cover the fruit.
• Actually, the topping might not cover the fruit completely anyhow, but it should almost cover it.
• Some of the topping will run down into the spaces between the fruit.
• Bake for 28-30 minutes; the juices will bubble dark around the rim and through any little spots that the topping did not cover; the topping will darken slightly.
• Serve warm as is, or with ice cream.

RICE CRISPY CHICKEN

Steps:

• Place rice crispies in large ziploc bag, crush.
• In another dish, melt the butter in the microwave and then dip chicken in Butter.
• Put each piece of chicken in ziploc bag, with rice crispies and shake until coated.
• Place chicken on baking sheet.
• Bake in preheated 350 degree oven for one hour.

CHERRY PANDOWDY

Steps:

• 1. In 8 x 8 x 2-inch baking pan, combine pie filling and nutmeg. Spread evenly over bottom of pan set aside.2. Stir together flour, salt, and baking powder set aside.3. Add margarine to hot water, stirring until melted.4. In medium-size mixing bowl, beat egg until thick and lemon colored. Add margarine mixture, sugar, vanilla and cereal. Continue beating until well mixed. Add flour mixture, stirring only until combined. Spread batter evenly over cherries.5. Bake in 375°F oven about 30 minutes or until golden brown. Serve warm with whipped topping, if desired.VARIATION: Other fruit pie fillings may also be used.

CHERRY CRISP

Steps:

• Preheat oven to 350 degrees F (175 degrees C.) Lightly grease a 2 quart baking dish. Pour pie filling into the dish, and spread evenly.
• In a medium bowl, mix together flour, oats, sugar, cinnamon, and nutmeg. Mix in melted margarine. Spread over pie filling, and sprinkle with chopped pecans.
• Bake in the preheated oven for 30 minutes, or until topping is golden brown. Allow to cool 15 minutes before serving.