Cherry Almond Cream Cake

My Mama and Daddy were coming to visit and I wanted to make a cake that would go well with a cup of coffee.  We always drink coffee when we visit.  It's a Cajun must.  If you don't offer to make a pot of coffee when company comes, you're considered down-right rude.  Anyway, I searched the pantry and fridge and came up with this recipe.  It turned out great and went perfectly with that cup of coffee.

CHERRY ALMOND CREAM CAKE

1 box white cake mix
3 eggs
1/3 cup melted butter (or margarine)
1 cup milk
1/2 tsp almond extract
1 can condensed milk
1 can cherry pie filling
1 can ready whipped cream (or cool whip)

Preheat oven to 350 degrees.  Grease the bottom only of a 9x13 baking dish.

Blend cake mix, eggs, melted butter, milk and almond extract on low speed for 30 seconds, then at medium speed for 2 minutes.

Give it a final stir with a wooden spoon or rubber spatula to make sure it is completely incorporated.

Pour the batter into the prepared baking dish.

Bake for 22-25 minutes until a toothpick inserted in the center comes out clean.

While the cake is still warm, poke holes all over it with a chop stick (or a straw or a large fork).

After you have poked holes all over the cake, pour the condensed milk evenly over the cake.

Spread the condensed milk to evenly cover the cake.

Let it sit and absorb the condensed milk for at least 30 minutes.

Spread the cherry pie filling over the cake.

Cover and chill in the fridge for at least an hour.  You can make this a day ahead and let it chill overnight.

Once completely chilled, top with whipped cream (or cool whip).

Spread it to cover.

You can decorate the top with slivered almonds or more cherries or anything you like.  I just left it plain.

This was moist and sweet with a little tartness from the cherries.  Just plain yummy!

Store leftovers in the fridge.

You can customize this however you like.  Use apple pie filling instead of cherry and add cinnamon to the cake mix instead of almond extract.  Or use vanilla extract and strawberry pie filing.  Or lemon extract and blueberry pie filling.  I love a versatile recipe.  Enjoy it (with a cup of coffee, of course).

Cutie Pies

Making a pie crust from scratch can be pretty intimidating.  I was lucky enough to learn when I was a freshman in high school.  My home ec class learned to make a pie crust, then we got to choose what kind of pie to make with it.  I chose to make this weird jello pie with strawberries, bananas and whipped cream.  (What was I thinking?  I couldn't tell ya).

Anyway, making a crust can be a little tricky. Getting the right amount of fat to flour.  Adding in just enough cold water but not too much.  Usually, it's just easier to buy one of those prepared refrigerated pie crusts in a box.  But, I recently came across a recipe that seemed so easy and almost foolproof.  I tried it and it came out great!  It's made with a combo of butter and cream cheese.  It's very forgiving.  You don't have to worry about it not coming together.  It really does work every time!  Plus, I almost always have butter and cream cheese in my fridge so when I get a hankering for pie I can just throw this together.  No trips to the grocery store.  Here's the recipe for the crust and how to make the cutie pies with it.

CREAM CHEESE PIE CRUST

1 stick butter, softened
4 oz cream cheese, softened
1 cup all purpose flour

Mix butter and cream cheese together in a mixer (or a food processor) until smooth.

Add flour and mix just until incorporated.  Place the dough into a zip bag and chill for 30 minutes in the fridge.

Once chilled, roll it out on a a floured surface (put some flour on your rolling pin, too.  If you don't have one, use a smooth glass).

Roll it out to about 1/4 inch thick.  Using a biscuit cutter (or circle cookie cutter or even that glass), cut out circles.

Lay half of the circles onto a cookie sheet.  Spoon some pie filling (not too much or it will explode) onto the center of each.  I used canned cherry pie filling that I doctored up with a little pure vanilla extract.

Place the other half of the dough circles on top of each.  Seal the edges by pinching (or just use a fork to crimp the edges).  I have a Cut-n-Seal gadget from Pampered Chef.  It cuts the circle then seals it when you press down on the plunger.  I love kitchen gadgets.  It's a problem.  Trust me a fork works just as well.

Using a sharp knife, cut a slit or two in the top.  This will let the steam escape and keep the pie from exploding in the oven.

Next, brush a little egg wash on each.  Egg wash is just an egg and a little bit of water whisked together.  This helps the top brown and look shiny.

Sprinkle a little sugar on top of each.

Bake at 375 degrees for about 15 minutes or until golden brown.

These are cute (hence the name) little handheld pies.  Perfect for any filling.  Try pumpkin spiced with vanilla, cinnamon, ginger and cloves.  Apple cinnamon is always a favorite (just add some cinnamon to canned apple pie filling).  You could even use Nutella as a filling.  

This crust works for sweet or savory pies.  It would be great for a chicken pot pie, crawfish pie or even a quiche.  It's so easy you just have to give it a try!  Your friends and family will be so impressed when you tell them you made it from scratch.  If they only knew just how simple it was.  (I won't tell if you don't).