Tag Archives: dessert

Fresh Cherry Turnovers


I bought a bunch of cherries last week because they looked so good and they were a great price. I totally forgot they were in the fridge, until today. I decided I better do something with them and fast! I decided to try this cherry turnover recipe http://www.recipegirl.com/2007/06/08/fresh-cherry-turnovers/ Wow! This recipe is definitely a keeper! It takes some time, but it is so worth it!



Yield: 9 turnovers ( i got 8)

Prep Time: 40 min + chilling time

Cook Time: 25 min


1 1/2 cups all-purpose flour
1 teaspoon granulated white sugar
pinch of salt
1/2 cup (1 stick) cold, unsalted butter, cut into 1/2-inch pieces
1 (8 ounce) package of cold cream cheese, roughly cut into tablespoons

2 1/2 cups pitted & halved fresh cherries (about 3/4 pound)
2 Tablespoons granulated white sugar
1 Tablespoon finely grated lemon zest
1 Tablespoon fresh lemon juice
1 Tablespoon cornstarch
1/4 teaspoon salt

1 large egg yolk
2 Tablespoons milk or cream

coarse grain sugar


1. Prepare crust: Place the flour, sugar and salt in the bowl of a food processor and process for 10 seconds to blend. Add the cold butter pieces and process for just a few seconds, until the mixture looks like crumbs. Add the cream cheese and pulse quickly about 25 times (or until a clump of dough has formed). Turn the clump of dough onto waxed paper and knead gently 2 to 3 times to bring dough together. Flatten into a 7-inch square. Wrap with plastic wrap and chill for at least 30 minutes (or up to 2 days).

2. Prepare filling: Mix cherries with sugar, lemon zest & juice, cornstarch and salt; set aside until ready to fill the turnovers.

3. Place the dough on a lightly floured surface.. Roll into a square that is roughly 15×15. At this point, you can decide if you’d like to make round or square-shaped turnovers. If you make round (half-moon shape) turnovers, you can simply use the top of a 6-inch diameter bowl as your cutter. If you’d rather make square (triangle-shape) turnovers, use a chef’s knife to trim a 15-inch square. Mark 5-inch increments along all sides of the dough & with the ruler as a guide, cut the dough into nine 5-inch squares. Re-roll scraps as necessary.

4. Line two rimmed baking sheets with parchment paper or silicone baking mats.

5. Assemble Turnovers: Place cut-out dough onto prepared baking sheets. On each square or circle, use a knife to lightly mark a line showing the halfway mark (make sure it’s just a line indentation & not cut all the way through). Spoon a couple of Tablespoonfuls of the cherries onto each “half”- keeping it on one side of the dividing line and leaving about a 1/4-inch border along the edge. Brush edges on the fruit side of the turnover with egg wash (egg & milk whisked together). Carefully fold the other side over the fruit and use the tines of a fork to press the edges together and seal them. Move baking sheets to refrigerator and chill for about 20 minutes. Adjust racks in oven to top and bottom thirds of the oven, and preheat oven to 375°F.

6. Bake Turnovers: Brush the tops of the turnovers with egg wash and sprinkle with coarse sugar. Use the tip of a paring knife to carefully cut three slits in the top of each turnover to allow steam to escape during baking. Bake turnovers on bottom and top third racks for 15 minutes. Then rotate the sheets and bake for an additional 10 to 15 minutes, or until the crust is golden brown. Transfer to a cooling rack to cool completely. Serve warm or at room temperature, with whipped cream or vanilla ice cream.


*The dough may also be frozen. Wrap in plastic wrap and place in zip freezer bag for up to 2 months.
*These will keep at room temperature in a covered container for 2 days. To re-crisp, heat in a 375 degree oven until warmed through. They’ll keep a little longer if wrapped airtight and refrigerated (about 5 days).

Source: RecipeGirl.com (Roughly adapted from The Art and Soul of Baking)



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Carrot Cake

I don’t remember where this recipe started from. I have tweaked it and tweaked it over the years. Now it is exactly how we love it. Hope you enjoy too!

4 eggs

1 1/4 cups vegetable oil

1 cups white sugar

1 cups brown sugar

3 teaspoons vanilla extract

2 cups all-purpose flour

2 teaspoons baking soda

2 teaspoons baking powder

1/2 teaspoon salt

3 teaspoons ground cinnamon

½ teaspoons nutmeg

½ teaspoons ground cloves

3 cups grated carrots

1 cup chopped pecans

1 ½ cups raisins


Preheat oven to 350 degrees F (175 degrees C). Put parchment paper in bottom of sheet cake pan. Spray with cooking spray.

In a large bowl, beat together eggs, oil,  white and brown sugar and vanilla. Mix in flour, baking soda, baking powder, salt , cinnamon, nutmeg and cloves. Stir in carrots and raisins. Pour into prepared pan.

Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

****Now here is what I do to make a layered cake.

Put a big cutting board on top of the sheet pan. Turn upside down so cake ends up on cutting board.

Cut into 3 equal pieces.

Sorry. I forgot to take a picture until after I had already moved a piece. You should have 3 sections cut. Photo only shows 2.

Frost and layer. Top with Pecans if desired.

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Caramel Cashew Crunch

Good Morning Everyone! Hope your day is off to a great start. It’s cool and rainy here but I’m having a blast in the kitchen this morning. My hubby, who never eats sweets, is wanting me to make some treats for him to snack on. He loves this caramel trail mix I get sometimes, but it is so expensive. I thought I would come up with my own version. Crunchy, sweet, salty and gooey!


8 Cups Honey Comb cereal

2 Cups Cashews

3 Cups Tiny Twist Pretzels

1 Cup M&M’s

1 8 ounce bag of  Mini Rolo’s

2 Cups brown sugar

1/2 Cup Light Corn Syrup

1 Cup Margarine

2 teaspoons vanilla


Line 2 baking sheets with wax or parchment paper  and lightly spray with non-stick cooking spray. Set aside.

Toss together the cereal, pretzel and the nuts in a large bowl and set aside.

In a medium saucepan, combine the butter, brown sugar, and Karo syrup and cook over medium heat, stirring frequently, until it begins to boil. Allow to boil for 2 minutes  and then remove from heat. Add the vanilla and stir until combined. Drizzle the caramel mixture over the cereal/nut mixture and stir quickly to combine. Transfer to the prepared baking sheet. When the caramel mixture has cooled but isn’t solid yet, (about 5 mins) add the M&M’s and Rolo’s and toss gently to combine. Allow to cool completely before serving. Store in Ziploc bags.



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