Favorite Cherry Pie

My mom used to always make this for Thanksgiving and Christmas.  It is truly a family favorite!

Cherry Pie

2 16 ounce cans pitted tart red cherries (water pack)

1 cup sugar

1/4 cup cornstarch

1 tablespoon butter

3 to 4 drops almond extract

Drain cherries, reserving 1 cup liquid from can.  In a large saucepan combine 3/4 cup sugar and the cornstarch.  Stir in reserved cherry liquid.  Cook and stir over medium heat until thickened and bubbly.  (Do not leave unattended! It will burn.)  Cook and stir 2 minutes more.  Remove from heat and stir in remaining sugar, butter, and almond extract.  Gently fold in cherries.  Cool slightly.

Fill a pastry-lined 9 inch pie plate with cherry mixture.  Top with lattice crust, if desired.  Cover edge of pie with foil.  Bake in a 375 degree oven for 25 minutes.  Remove foil.  Bake for 25-20 minutes more or until crust is golden.  Cool on wire rack.  Serves 8.

Cheesecake Cookie Cups

1 pkg. (16.5 oz) Refrigerated chocolate chip cookie bar dough
2 pkgs. (8 oz. each) cream cheese, room temperature
1 can (14 oz.) Sweetened condensed milk
2 large eggs
2 teaspoons vanilla extract
1 can (21 oz.) cherry pie filling

Step 1--Preheat oven to 325 degrees.  Paper-line 24 muffin cups.  Place one piece of the cookie dough in each muffin cup.

Step 2--Bake for 10-12 minutes or until cookie has spread to edge of cup.

Step 3--In a medium bowl beat cream cheese, sweetened condensed milk, eggs, and vanilla extract until smooth.  Pour about 3 Tablespoons cream cheese mixture over each cookie in cup.

Step 4--bake fir additional 15-18 minutes or until set.  Cool completely in pan on wire rack.  Top each with level Tablespoon of pie filling.  Refrigerate for 1 hour.  Serve.

Makes 24 servings.  (6 points each for Weight Watchers)

Yummy Peach Cobbler

Yummy Peach Cobbler

1/2 cup of butter (1 stick)

1 cup flour

2/3 cup sugar

1/3 cup light brown sugar

2 teaspoons baking powder

1/2 teaspoon cinnamon

1/4 teaspoon salt

3/4 cup milk

1 large can sliced peaches, drained (28 ounces)

Pour butter into glass baking dish (2-3 qt size).  Mix together all dry ingredients.  Add milk.  Stir until smooth and then add peaches.  Pour on top of melted butter in baking dish.  Bake for 40 minutes at 350 degrees.  Cool slightly and serve with vanilla ice cream.

This was very easy and yummy!  I used whole wheat flour, but you can use all-purpose or a combination of both.  If you don't like cinnamon you can leave that out.  Enjoy!

The Bomb Banana Bread!

My own special recipe!

1 8 oz. package cream cheese
1 cup sugar
1/4 cup butter
1-1 1/2 cups mashed bananas
2 eggs
2 1/4 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon

Combine softened cream cheese, butter, and sugar--mix until well blended.
Add in bananas and eggs.  Blend.
Pour in combined dry ingredients and mix just until moistened.
Pour into greased and floured 9 X 5 inch loaf pan.
Bake at 350 degrees for 1 hour and 10 minutes.
Cool 10 minutes.  Remove from pan.
Eat!

Tips--I use home ground whole wheat flour.  You can use whole wheat, regular, or a combination of the two and this recipe is still delicious!  Add 1/2-1 cup of nuts, if desired.