We do have our Little Angel Face today so I'm hoping for beautiful weather so we can play in the pool. Here she was last year.....amazing how quickly they grow. We are going for Italian with Aunt Amy and Uncle Doug tonight so she can still have her spaghetti fix.
I have a busy blogging week coming up and am trying to get everything done and scheduled before we leave for our Alaskan Cruise......CANNOT WAIT!
Two of the recipes I will be sharing use cherry pie filling. You can always use canned but if you are lucky enough to have a daughter and son in law with a cherry tree, as we do, then I am going to show you how to make your own cherry pie filling.
Place the cherries, sugar and cornstarch in a dutch oven over med high heat.
Cook and stir until mixture comes to a boil.
Continue to cook, stirring occasionally until the sauce thickens and turns glossy.
Remove to a bowl and let sit until the mixture cools to room temperature. You can now use it in any recipe calling for cherry pie filling.
This filling can be preserved by canning or freezing. I chose to freeze mine this year. Should you choose to freeze it just know that you will have to rewarm it, so that it gets back to the right consistency, prior to using it in your recipe.
Cherry Pie Filling
6 c. tart cherries, pitted
1 1/2 c. sugar
1/3 c. cornstarch
Place the cherries, sugar and cornstarch in a large pot or dutch oven. Place over med high heat and bring to a boil, stirring occasionally. Continue to cook and stir at a gentle boil until the sauce thickens and the gel is clear and glossy. Cool to room temperature before using or packaging for freezing. Print Recipe