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Pi​e in the Sky for Presidents' Day!

February 12, 2009
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Celebrate Presidents' Day with your children using these simple recipes. The main ingredient, of course, is cherries -- in recognition of young George Washington and the cherry-tree caper. The following treats are all dairy.

Cherry Parfait

In a clear plastic cup, layer vanilla yogurt (or any other favorite flavor) and cherry-pie filling.

Repeat layers until full.

Cherry Popover

Place 1 tablespoon of cherry-pie filling in the center of a flattened crescent dinner roll.

Place another crescent roll over the top. Pinch the edges together. Bake according to package directions.

Patriotic Bons-Bons
1/4 tsp. vanilla
3 oz. cream cheese
21/2 cups powdered sugar
dash of salt
coconut
red and blue food coloring

Beat the cream cheese and sugar until smooth.

Beat in the vanilla and salt.

Form small balls with mixture.

Separate the coconut into three bowls. Leave the first bowl of coconut white, color the second one red and third one blue.

Roll balls in different color coconut.

Refrigerate before serving.

Cherry Turnovers
1 can (21 oz.) cherry-pie filling
2 tsps. grated orange rind
1 package (15 oz.) refrigerated pie crust
1 egg yolk
1 Tbsp. milk
1 Tbsp. sugar
1/2 tsp. ground cinnamon
4-inch round cookie cutter

Preheat oven to 375.°

Combine the pie filling and the orange rind.

Roll one pie crust on a floured surface to a 12-inch circle.

Cut out six 4-inch circles with the cookie cutter. Cut out six hatchet shapes from pastry trimmings. Repeat with second crust.

Combine the egg yolk and milk in a small bowl.

Combine the sugar and cinnamon in another small bowl.

Spoon tablespoons of pie filling onto center of each pastry. Brush the edges of pastry with egg-yolk mixture, then fold pastry in half and enclose filling. Press the edges together with fork to seal.

Place the turnovers on an ungreased baking sheet. Brush their tops with egg-yolk mixture.

Place one hatchet cut-out on each turnover, and sprinkle with cinnamon-sugar.

Bake for 18 to 20 minutes, or until golden-brown.

Cool on a wire rack.

Serve warm.

Make 12 turnovers.

 

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