Strawberryraspberrychocolate Cherry Cordial Pie Food

CHERRY CORDIAL PIE

Steps:

• In a heavy saucepan mix together sugar, flour, and cornstarch.
• Stir in some of the milk until a heavy paste forms.
• Gradually stir in remaining milk.
• Cook over medium heat, stirring until nicely thickened, aroound 8-10 minutes.
• Whisk together egg yolks and egg until slightly frothy.
• Stir in 1 cup of the thickened milk mixture whisking well.
• Pour into remaining milk mixture in pan.
• Cook over medium heat, stirring constantly until bubbles JUST appear.
• Remove from heat.
• Stir in butter, vanilla and almond extracts, continuing to stir until the butter is melted and well incorporated.
• Press a piece of plastic wrap on the surface and cool completly.
• In the top of a double boiler over simmering water melt the chocolate morsels with water.
• Spread evenly over the bottom of the pre-baked crust.
• Arrange cherries over chocolate layer.
• Pour filling slowly around the cherries and over crust.
• In a medium saucepan heat cream until small bubbles appear around edge of pan.
• Remove from heat.
• Stir in chocolate morsels until well combined and glossy.
• Stir in butter.
• Pour into a bowl, cool until slightly thickened.
• Pour frosting over pie smothing the top evenly.
• Chill.

CHOCOLATE-COVERED CHERRY PIE

Steps:

• Microwave the semi-sweet baking chips with 1/2 cup whipping cream until the chocolate begins to melt (about 1 minute) remove and whisk in 1/4 cup butter until smooth; let cool, whisking occasionally for about 10 minutes, or until the mixture reaches a spreading consistency.
• Spoon half of the mixture over the ready-made pie crust.
• Cover and chill remaining chocolate mixture.
• Spoon the cherry pie filling evenly over the chocolate mixture in the pie crust; place the crust on a baking sheet.
• In a bowl beat softened cream cheese with powdered sugar, egg and almond extract at medium speed using an electric mixer until smooth.
• Pour the cream cheese mixture evenly over the cherry filling (the pie will be very full but shouldn't overflow when baked, but place the pie on a baking sheet anyway!).
• Set oven to 350 degrees.
• Bake for 25-30 minutes or until the center is set; remove from oven and cool to about room temperature.
• Refrigerate for a minimum of 8 hours.
• This next step with the cherries is optional, you can just drizzle the top of the cooled pie with melted chocolate and then dollop with whipped cream.
• Place 16 maraschino cherries with the stems on paper towels; pat them dry.
• Microwave the reserved chocolate mixture at MEDIUM for about 1 minute or until spreading consistency, stir until smooth.
• Dip the cherries into the warmed chocolate mixture, then place on a baking sheet.
• Chill the cherries for about 20 minutes (or longer).
• Spread any remaining chocolate over the pie, then spoon 8 dollops of whipped cream (or Cool Whip topping) around the outer edges of the pie.
• Place 2 chocolate-covered cherries on top of each dollop.
• Delicious!

STRAWBERRY CORDIAL

Steps:

• Clean berries without washing; set aside in tall half-gallon jar.
• Mix sugar with 1 cup water and stir over low heat until sugar dissolves.
• Increase heat; bring mixture to boil and set aside to cool.
• Mix cooled syrup with vodka and pour over strawberries.
• Cover tightly and store in a cool, dark place for 1 week.
• Pass liqueur through a fine mesh strainer (eat berries :-)).
• Strain again through coffee filter into a bottle.
• Note: The reason for the double-straining is to eliminate the tiny strawberry seeds that inevitably fall off the fruit into the liqueur. The fruit can be cut into smaller pieces if very large, or left whole.

RASPBERRY CORDIAL

Steps:

• In saucepan add sugar to frozen raspberries and cook for 20-25 minutes, until sugar has dissolved. Then mash the mixture thoroughly.
• Pour the mixture through a strainer and discard pulp.
• Add the strained juice of two lemons, stir.
• Add the 4 cups of boiling water. Let cool, then refrigerate.

WHIPPED CHOCOLATE AND CHERRY PIE

Steps:

• In a large saucepan, combine the marshmallows, milk and chocolate. Cook and stir over medium-low heat until smooth. Cool completely. , Fold 3/4 cup whipped topping into chocolate mixture. Pour into crust. Cover and refrigerate for at least 30 minutes. , Top with pie filling and remaining whipped topping. Cover and refrigerate for 8 hours or overnight.

BERRY CORDIAL

Steps:

• Pour the sugar into a 1 quart jar. Fill the remaining space with berries, but do not pack down. Fill the jar with vodka so that the berries are completely covered. Seal the jar. Let the jar stand for 2 months, shaking the jar every week. The sugar should dissolve, and the vodka will become colored.
• Strain the liquid through a metal sieve, and then through a coffee filter to remove the fruit. Pour into pretty bottles. Drink as a cordial, or use it to flavor lemonade or iced tea.

SOUR-CHERRY CORDIALS

Steps:

• Bring cherries, sugar, wine, lemon juice, and salt to a gentle simmer over medium-low heat, stirring to dissolve sugar. Cook for 4 minutes. Using a slotted spoon, transfer cherries to a bowl. Raise heat to medium-high, and cook until mixture is syrupy, about 5 minutes. Let cool completely. Return cherries to syrup. (Cherries in syrup can be refrigerated in an airtight container for up to 1 month.)
• Fill 8 glasses with ice. Pour 2 tablespoons gin and 2 tablespoons syrup into each glass, and add 5 cherries. Divide seltzer among glasses (1/4 cup plus 2 tablespoons each). Garnish with fresh cherries and lemon zest strips, if desired. Serve immediately.

CHERRY CORDIAL PIE

Steps:

• Crust:.
• Mix together and press into pie dish. Bake at 325* for 20 to 25 minutes. Remove from oven, cool, and set aside.
• Cream Cheese Bottom Filling:.
• Cream together the confectioners sugar, cream cheese, liqueur, and whipping cream. Spread 3/4 of the mixture onto the bottom of the cooled crust. Refrigerate the remaining 1/4 of the mixture. Clean, pit, and drain the fresh cherries. Fill each cherry with remaining refrigerated cream cheese mixture. Stach the filled cherries on top of the mixture on the crust.
• Cherry Liqueur Filling:.
• In a saucepan, mix the sugar and cornstarch; add water and bring to boil. Remove from heat; add Jell-O and several drops of red food coloring. Add desired flavoring and cherry Amaretto liqueur, stirring after each addition. Pour 1/2 of warm mixture over stached cherries. Place pie and saucepan with remaining cherry filling in refrigerator. Refrigerate for about 1 hour or until mixture thickens, then remove. Spoon remaining thickened mixture over cherries. Let chill for several hours until firmly set. Garnish, if desired, using pastry bag filled with pink tinted whipped cream. Sliced almonds may also be used.