Posts tagged cherries
Enchanted Cherry Shortbread Bars
Easy-Peasy Cherry Bars
When I am old she will shuttle me from one slot machine to the next, sweeping her long grey hair out of the way as she pulls my heavily ladened wheelchair across the once vibrant carpet of the casino. The dings and shouts that used to distract me will distantly call and I will squint to see the display, but I'll be delighted at every two dollar win because it will be time spent with Malai. Laughing with her over nothing is the best laugh in the world.

She loves me because these bars are enchanted. Once every year or so, I bake a pan of Cherry Shortbread, she eats a few and she's my friend forever all over again. What's the secret ingredient? Muhaha! (the canned cherry pie filling)

So when I forget how to make them, here it is, written, to remind myself 

1 pound of butter
1 cup powdered sugar
1/8 teaspoon sea salt
3 cups flour
1/2 cup cornstarch
1 teaspoon vanilla

1-21 ounce can of cherry pie filling (can you believe it?) I'd pit cherries for this but why mess with a good thing. 

Preheat oven 350 degrees. 
Cream butter and sugar. Add salt. Add the remaining ingredients and stir slowly to combine. It will form together in a mass. 

Spray a 13x9 pan with cooking spray. Press a little over half the dough into the bottom of the pan. Pour over the cherry pie filling. Spread it evenly as possible. Distribute the remaining dough in little pieces over the cherry filling. Bake for 60-70 minutes until none of the topping looks raw and it is firmish to the touch in the center of the pan. 

Cool, slice and bribe your way into old age. 
Flouentines
The Great British Bake Off or GBBO has captivated me and millions like me. In an effort to increase my skills and just really try my hand at the technical challenges I gave Mary Berry's Florentines a go. I think I would have gotten a passing grade.

They are crunchy and the chocolate didn't dribble through to the front of the cookie. As for flavor when I make my next Flouentines, and I will, I'll use s different blend of fruit. The candied citrus peel was a bit overpowering. Otherwise they are a powerfully good cookie to share.

Florentines as found here. Yes, metric. I have a scale now and I use metric when a recipe is written that way, which is so much easier than converting things.

50g butter
50g turbinado sugar
50g corn syrup
50g white flour
25g glace cherries
50g candied peel
25g almonds
25g walnuts
200g good chocolate

Preheat the oven to 350 degrees. Line 3 sheets with parchment.

In a heavy bottomed sauce pan bring the butter, sugar, and syrup until the butter is melted. Chop the cherries, peel and nuts finely, by hand. I think there's a risk that a processor will over chop the ingredients. Add the flour and chopped items to the sugar mixture.

Make 18 cookies, putting 6 each on a cookie sheet. Leave plenty of room for them to spread. Bake 8-10 minutes, or until they are lightly golden. Allow to cool on the pan.

You will temper the chocolate. Chop the chocolate and put half into a heat proof bowl over a pot of simmer water. Stir the chocolate and heat until it reaches 127F degrees.

Remove the bowl from heat and add the remaining half of the chocolate and stir continuously until it has cooled to 79F degrees.

Spread the chocolate on the bottom of the cookie then run a fork through the chocolate in a zigzag pattern before it sets.

Store in an airtight container.

What TV show has inspired you to get into the kitchen and give it a go?