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Recipes

Jenni's New Ground Cafe

Cherry Streusel Coffeecake

2 ¼ cups Robin hood all purpose flour 550 ml
¾ cups granulated sugar 175 ml
2/3 cups butter, softened 150 ml
½ tsp baking powder 2 ml
½ tsp baking soda 2 ml
¾ cup undiluted Carnation evaporated milk 175 ml
1 Tbsp lemon juice 15 ml
1 egg
1 tsp almond extract 5 ml
19 oz cherry pie filling 540 ml
1/3 cup sliced almonds 75 ml

Combine flour and sugar in a large bowl. Cut in butter until mixture is crumbly. Set aside ½ cup (125 ml) of mixture. Add baking powder and baking soda to remaining flour mixture. Combine evaporated milk and lemon juice. Stir well and leave five minutes until thickened.Add egg and extract; beat well. Add dry ingredients; stir just until moistened. Spread 2/3 of batter over bottum and about 1 inch (2.5 cm) up the side of the greased 9 inch (23 cm) springform pan to form a shell. Spread pie filling in the shell. Drop small spoonfuls of remaining batter over pie filling. Stir almonds into reserved crumb mixture. Sprinkle evenly over cake. Bake in 350 degrees F (180 C) oven 50 to 55 minutes. Makes 1 cake. Recipe compliments Robin Hood Flour.

Sour Cherry Pie

Mix well:
1/8 teaspoon salt
1 cup sugar (scant)
3 cups pitted, fresh sour cherries
¼ teaspoon almond extract or 1 teaspoon grated orange peel
3 tablespoons flour

Pour into 9 inch pie shell; dot with butter. Add top crust and bake at 425 degrees F for approximately 50 minutes.

Cherry-Raspberry Pie

Pastry for one 9” pie
1 – 10oz pkg frozen or fresh raspberries
¾ cup sugar
3 tablespoons cornstarch
¼ teaspoon salt
2 cups pitted, tart red cherries

Thaw and drain juice from frozen raspberries. In saucepan, mix sugar, cornstarch and salt. Stir in raspberry juice and cherries. Cook over low to medium heat until mixture comes to a boil; boil one minute. Remove from heat and stir in raspberries.

Pit pastry into bottom/sides of 9” pie pan. Fill with slightly cooled cherry mixture. Top with crust or pastry lattice. Seal and flute edges. Bake at 375 degrees F for approx. 50 minutes.

Sour Cherry Muffins

2 cups flour
¾ cup sugar
2 teaspoons baking powder
¼ teaspoon salt
¾ cup milk
2 eggs, slightly beaten
2 tablespoons butter, melted
2 cups sour cherries, drained

Mix dry ingredients in bowl (hold back ½ cup flour). Add milk, beaten eggs, melted butter. Stir to mix. Toss cherries with ½ cup of flour; fold cherry mixture into batter. Spoon batter into greased muffin cups, filling 2/3 full. Bake until golden brown, about 20 minutes. Remove from muffin tin and serve warm. Makes about 12 muffins.

Cherry Cobbler

½ cup butter
1 cup self rising flour
1 cup sugar (scant)
1 cup milk
¼ teaspoon almond extract
4 cups pitted, sour cherries
2 tablespoons butter
¼ cup sliced almonds

Preheat oven to 350 degrees F. In 9” oven dish, melt butter. Blend well flour, 2/3 cup sugar, milk and almond extract. Pour batter into baking dish. Top with cherries and sprinkle with remaining 1/3 cup sugar. Bake for approximately 25 – 30 minutes or until batter is golden brown. Makes 6 servings. If a moister cobbler is desired, add 1/3 cup orange juice to batter.