May 4, 2010

Did you get your recipe?

Here's a simply wonderful recipe that I featured in our email newsletter this month. Are you signed up to get your free copy? If not, go to this page, put in your email and I'll add you to the list for next month. We won't give your email to anyone else, so you don't have to worry about a bunch of spam messages.

Try this pie when you have a chance. It comes from Patty Roper's new book that I talked about last week (Easy Parties & Wedding Celebrations, see below).

One unexpected ingredient: the crust is made with saltine crackers! It's so delicious you'll want to take it to your next event.

Here it is. I hope you enjoy it:

French Cherry Pie

3 egg whites
1/2 teaspoon cream of tartar
1 cup sugar
9 saltine crackers, finely crushed
1/2 cup chopped pecans
1 teaspoon vanilla

Preheat oven to 350 degrees. Beat egg whites until foamy; add cream of tartar. Gradually add sugar, beating until stiff. Fold in crackers, pecans, and vanilla. Spread into greased 9-inch pie plate and bake 35 minutes. Cool.


1/2 cup confectioners' sugar
4 ounces cream cheese, softened
1 teaspoon vanilla
1 cup whipped topping
1 (21-ounce) can cherry pie filling

Cream sugar and cream cheese; add vanilla and fold in whipped topping. Pour into crust, top with pie filling, and chill. Yield: 8 servings.


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