Cherry Pie

Cherry Pie

Cooking Tips : How to Remove Cherry Pits

Remove cherry pits using a straw to pop the pit out. Pit cherries easily with help from a culinary artist in this free video on cooking techniques.

Expert: Peter Dryden
Bio: Peter Dryden has worked in the culinary arts for more than 10 years.
Filmmaker: Luke Neumann

Series Description:

read more
Cherry Pie

Easy Cheesecake Recipe: How To Make Cheesecake

Easy Cheesecake Recipe: How To Make Cheesecake

The experts in the Kraft Kitchens have created hundreds of cheesecake recipes over the years. Michele McAdoo shares some of their secrets for cheesecake success. Hmm, we’re wondering if they need any taste testers….

PHILADELPHIA® Classic Cheesecake Recipe
Prep Time – 20 min
Total Time – 5 hr 15 min
Servings – 16

1-1/2 cups HONEY MAID Graham Cracker Crumbs
3 Tbsp. sugar
1/3 cup butter or margarine, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 tsp. vanilla
4 eggs

PREHEAT oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Mix crumbs, 3 Tbsp. sugar and butter; press firmly onto bottom of pan.

BEAT cream cheese, 1 cup sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.

BAKE 55 min. or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.

– Sweets can add enjoyment to a balanced diet, but remember to keep tabs on portions.
– Top with cut-up fresh fruit just before serving.

read more
Cherry Pie

As-Easy-As-Bing Cherry Pie

Ready for a simple, delicious twist on the classic all-American pie? “As-Easy-As-Bing” Cherry Pie uses fresh California Bing cherries for unforgettable flavor and sweetness! This short how-to video will take you through the steps of making this wonderful treat from the growers of California Cherries!

read more
Cherry Pie

The Best No-Bake Cherry Cheesecake Ever!

Music by: Jason Shaw

Max had been asking for a cherry cheesecake for a couple of weeks, so this is what I made him. I’m sure that this is a familiar recipe to many of you.

I didn’t invent this recipe, I found it in a recipe book and I give a demonstration and recipe review in this video.

To me, nothing takes the place of a real baked New York style cheesecake, but this is a very nice and light dessert to serve especially after a big meal. Most people love this, so it is a great thing to bring to a pot luck dinner. Make it the night before and just grab it out of the fridge and go!

Graham Cracker Crust
1 1/4 cups graham cracker crumbs
1/4 cup margarine, softened
1/4 cup sugar

1 (8 ounce) package cream cheese (room temperature)
1 cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy cream, whipped
1 (12.5 ounce) can cherry pie filling (or other filling of your choice)

Mix together graham cracker crumbs, margarine, and sugar in a bowl until well incorporated and crumbly. Press into a pie plate or into an 8″x8″ baking dish or cake pan.
Whip the whipping cream until thick.
Beat together the cream cheese, sugar, and vanilla in a bowl until smooth and spreadable. Gently but thoroughly blend in whipped cream into cream cheese mixture until smooth. Pour cream cheese into prepared crust. Smooth the top with a spatula. Spread the cherry pie filling over the top, and refrigerate at least 2-3 hours minimum before cutting. Told you! Hardest part!

read more
Cherry Pie

Cherry Chocolate Brownies

Visit my blog at for more info on cooking and crafts!

Cherry Chocolate Brownies
1 package devils food or chocolate cake mix
1 can cherry pie filling
1 tsp vanilla or almond extract
2 eggs
350 F, 9×13″ greased pan, 25-30 mins.
1 cup sugar
5 Tbsp butter
1/3 cup milk
6 oz. semi-sweet chocolate chips or chocolate

read more
Cherry Pie

How to Win a Pie Eating Contest

Watch more Party Games & Tricks videos:

Think you’ve got what it takes to be the Rocky of rhubarb? Here’s how to take the competition down.

Step 1: Know the rules
Know the rules. There are two kinds of pie-eating contests: one that determines who can eat a pie the fastest, and another that tests who can eat the most pies in a specified amount of time. In both cases, using your hands is forbidden.

Step 2: Eat before the big day
Eat as much as you can in the days leading up to the event. This stretches out your stomach so you’ll be able to eat more, faster.

On the day of the contest, don’t eat anything; just drink lots of water and tea.

Step 3: Tie your hands
Have a friend tie your hands behind your back and practice eating pie. When it’s time to compete, get your friend to tie your hands like you practiced to prevent disqualification due to hand use.

Fasten the plate to the table using Velcro strips if the rules permit. The Velcro will keep the pie in place so that it doesn’t slip away from you during the contest.

Step 4: Put your face in the pie
Keep your head in the game. Push your face into the pie when the event begins and keep it in there. Turn your head side to side to and breathe, rather than wasting time by sitting up and going back and forth to the pie plate.

Step 5: Pace yourself
Keep a steady pace that you can maintain for the duration of the contest. Don’t rush.

Step 6: Get down to the crust
Eat the crust at the bottom as soon as possible to expose the pie tin. The exposed pie plate will make it appear to the judges that you’ve eaten more than if you had eaten just the pie’s filling. Stay focused and enjoy the delicious thrill of victory!

Did You Know?
Major-league eaters in the International Federation of Competitive Eating can earn more than $10,000 per performance.

read more
Cherry Pie

Cinnamon Rolls & Apple Pie : Easy Apple Pie Recipe Using Canned Apples

Apple pie recipes can be used with canned apples or fresh apples, whichever you prefer. Make this apple pie recipe using canned apples with help from a pastry chef in this free video on pies.

Expert: Susan Walker
Bio: Sue Walker owns her own freelance cooking business. She worked as a pastry chef and a full-time head cook for more than 10 years before deciding to start her own company.
Filmmaker: Luke Neumann

read more
1 79 80 81 82 83 85
Page 81 of 85