Text 18130, 51 rader
Skriven 2014-10-16 06:23:10 av Dave Drum (1:261/38)
Ärende: BH+G 1574
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Double Cherry Crunch Pie
 Categories: Desserts, Pastry, Fruits, Nuts
      Yield: 6 servings

     12 oz Tart cherries; thawed
      6 oz Sweet cherries; thawed
    3/4 c  Sugar
      3 tb Quick-cooking tapioca
      2    (3" x 1") strips lemon peel
      9    Inch baked pastry shell
      1 c  Flaked coconut
    1/2 c  Coarse chopped almonds
    1/2 c  White chocolate baking
           - pieces
    1/4 c  Quick-cooking rolled oats
    1/4 c  Whole wheat flour
      2 tb Packed brown sugar
    1/4 c  Butter; melted

  Preheat oven to 375øF/190øC. Drain cherries, reserving
  juices; if necessary, add water to equal 1 cup. In a
  medium saucepan combine sugar and tapioca. Stir in
  reserved juices and lemon peel. Cook and stir over medium
  heat until thickened and bubbly. Remove and discard lemon
  peel. Add drained cherries (you should have about 2 cups).
  Cook and stir 5 minutes more. Pour filling into baked
  pastry.

  For topping, in a bowl combine coconut, nuts, baking
  pieces, oats, flour, and brown sugar. Add butter; stir to
  combine. Sprinkle topping over filling. Bake 20 to 25
  minutes or until topping is golden brown. Cool on rack.

  From the Test Kitchen: Use a vegetable peeler to remove
  large strips of peel (about 3x1 inch) from a lemon,
  avoiding the bitter white pith.

  Better Homes & Gardens | March 2013

  MM Format by Dave Drum - 12 March 2013

  Uncle Dirty Dave's Archives

MMMMM

... The rich would have to eat money if the poor did not provide food.

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)