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Very quick tip on how to flute edges of a pie pastry. Hard to explain but sometimes it’s easier to see someone crimp the edges!
Sunyatta joins the FOX Morning News Team again. This time she demonstrates creating a raw fruit pie that requires no baking thereby retaining its juiciness and full nutrition. www.siteaspice.com
Betty demonstrates how to make a lovely and tasty Labor Day Cheesecake with Cherry Pie Topping. It serves beautifully and tastes superb. Also, I’ve cut out almost all the fat and sugar for you dieters, so you can enjoy an average-sized portion without guilt!
Labor Day Cheesecake with Cherry Pie Topping
1 cup graham cracker crumbs
3 tablespoons sugar
3 tablespoons butter or margarine, melted
(4) 8-oz. packages cream cheese, softened (I used the fat-free variety.)
1 cup sugar
3 tablespoons self-rising flour
1 cup sour cream (I used the fat-free variety.)
1 tablespoon vanilla extract
16 oz. can Comstock cherry pie filling (I used the No Sugar Added variety.)
Combine 1 cup graham cracker crumbs, 3 tablespoons sugar, and 3 tablespoons melted butter or margarine. Press onto the bottom of a 9-inch springform pan. Bake at 325 degrees for 10 minutes, and then remove from oven. Combine (4) 8-oz. packages of cream cheese, 1 cup sugar, and 3 tablespoons flour, mixing at medium on an electric mixer, until well-blended. Add 4 eggs, one at a time, beating well after each addition. Blend in 1 cup sour cream and 1 tablespoon vanilla. Pour cheesecake mixture over baked crust. Cover with a square of aluminum foil, and bake at 450 degrees for 10 minutes. Remove the foil, reduce oven temperature to 250 degrees, and continue baking for 1 hour. Remove from the oven, and use a knife to loosen cake from the rim of the pan. Cool to room temperature, and then cover with plastic wrap, and refrigerate until ready to serve. When ready to serve, remove the rim of the springform pan, and place the cake (with springform base) on a flat cake plate. Use a knife to cut the cake into serving-size wedges. Spoon cherry pie filling over the top of cheesecake servings, as desired. You may also use blueberry pie filling, praline topping, or fresh fruit, such as strawberries or blueberries, for toppings, or just serve it plain! Its wonderful, and it looks gorgeous! Enjoy!!! Happy Labor Day, everyone!!!—Betty
NEW Cookbook: “Betty’s Kitchen Cookbook: 2013 Recipes” (c) 2014
Also available: “The Betty’s Kitchen Collection: Second Edition” (c) 2013
*Both can be ordered from or
Other places to watch Betty’s Kitchen:
Latona Hedrick’s Quick Cobbler
1 c flour
3/4 c milk
1/2 tsp vanilla (note the recipe doesn’t say what to do with it)
1 pound can of cherries, peaches, or pineapple, drained (her note says “I usually use more fruit if I use raw fruit.” I also added a splash of cointreau as the apricots I used were dry.)
1 c sugar
1 1/2 tsp baking powder
1 stick oleo (I used far less than this, probably a third of a cup)
Dot bottom of baking dish with slices of oleo and melt. Mix four, sugar and baking powder; add milk (I also added vanilla). Pour over batter in baking dish. Spoon drained fruit over mixture, making sure there is enough room for batter to bubble through fruit.
This easy cherry jam recipe can be made with fresh or frozen cherries. It is exquisite and a great gift from your kitchen. Delicious with bread and butter.
Take advantage of that very short time you can find delicious and fresh cherries on the market and make this wonderful jam. It will keep for a very long time if you preserve it well.
4 cups pitted and chopped sweet cherries
4 tablespoons lemon juice
¼ cup water
1 49 gr. pack pectin
5 cups granulated sugar
Prepare your jars and get them hot.
Place the chopped cherries in a heavy pot. Whisk in the lemon juice, water and pectin. Mix well. Bring to a boil, over high heat, constantly stirring. Add the sugar all at once and bring back to a rolling boil. Stir jam constantly for one minute. Turn off heat. Remove foam from the top of your jam.
Bottle and process as per jar instructions.
Dress up jar with a pretty label and a checkered piece of cloth over the lid. Give out as a gift or simply enjoy it yourself!
Print your recipe here –
Rhea shows how to bake her famous double crust cherry pie. The crust is light and flaky. The filling strikes a perfect balance between the tart cherries and the sugar.
Watch how to make a cherry cheese pie easier than ever!
Hosted by Chip & Allie.
It is cherry season!! My favorite way to buy cherries for canning is pre-pitted in 5 kg buckets. Its cheaper and saves a lot of time.
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Cherry Pie will make you want some, you guessed it, cherry pie or it will inspire you to put on an apron and bake your best dessert or visit your favorite diner and order a chocolate shake. Sound tempting? Well, Cherry Pie has new papers from Webster’s Pages, Jenni Bowlin and your favorite, Vintage Plum. 😉 It also includes 2 sets of alpha stickers from October Afternoon, LOTS more Etsy items (including some vintage milkcaps that are so in right now,) as well as, amazing handmade items from some of our very talented girls, Jessi Wilson and Stace Klug. Oh, but that’s not all that is in this kit!