30 Days of Holiday: Bird, Berries, and Brie Panini

In my house, turkey comes at a premium.  It seems no matter how many pounds of turkey I serve at Thanksgiving, that's exactly the number of pounds needed satiate our appetites.  Last year we smoked one seventeen pound bird and were left with a few slices of breast and both legs.  This year I served a total of thirty-four pounds of turkey and, after dinner, filled two zip-loc bags with the meat salvaged from the carcasses.  I seldom struggle to come up with something good to do with leftovers.  I'll be surprised if we have any turkey left by Monday.

Leftovers or no, this is one of my favorite sandwiches.  I often buy turkey just to make this sandwich.  The photo shows whole berry cranberry sauce, and you may certainly use that.  For sandwiches, though, my personal preference is jellied.  Sometimes I use different cheeses.  In particular, the nutty flavor of swiss works really well.

What's In It:

Roasted turkey slices, preferably breast meat
Jellied cranberry sauce
Brie cheese
Ciabatta (Croissants work well, too!)

How To Make It:

Slice bread in half. 
Spread one side of bread with a generous layer of cranberry sauce.
Cover the other half with a generous layer of brie.
Place three to four slices of turkey breast on one half of bread.
Press sandwich together.
Spray panini maker with vegetable spray before putting sandwich inside.  (A buttered skillet serves just as well.  After all, none of the grilled cheese sandwiches we ate as children were made in a panini maker...)
Sandwich is ready when cheese is melted.
Serve immediately.

© Copyright 2009-2010 Stacye Carroll All Rights Reserved

30 Days of Holiday: Orange-braised Turkey with Apple and Dried Fruit Stuffing

By now, the fryers are brining, the roasters are thawing, and the smokers are building fires.  At this point, the night before Thanksgiving, you probably did not come here in search of a turkey recipe.  Take heart!  This recipe is easily adapted to use with chickens as well.  And who knows?  Your family may be ready for a second turkey at Christmas and this bird would make a beautiful addition to your Christmas dinner table.

What's In It:

2 c. dried, sliced apricots
1 c. dried cranberries
1 c. raw cashews (Especially this time of year, you'll find these in the produce department)
1/2 c. raw pistachioes (See above)
2 oranges, peeled and segmented
2 apples, peeled, cored and chopped (I recommend Winesaps if you can find them.  Fuji's and Rome's will work, too.)4 cloves garlic, sliced thin
Leaves from 3 sprigs fresh rosemary and thyme
8 c. orange juice (Read labels and avoid added sugars!)
1 12-14 lb turkey (Will also stuff 3 5-7 lb chickens)
Salt & Pepper

How To Make It:

Preheat oven to 450 degrees F.
Lightly grease large roasting pan before fitting a wire rack inside on which to put the meat.  Meat should rest about 1 inch above the bottom of the pan.
In large bowl, combine first 9 ingredients.  Pour 3 cups of the orange juice over mixture and stir.  Set aside.
Sprinkle turkey, inside and out, with salt and pepper.  Stuff with fruit mixture.  Place in prepared pan.  Any extra stuffing may be placed in the roasting pan around the turkey. 
Pour remaining orange juice over turkey.
Cover with parchment paper and wrap entire pan in aluminum foil, sealing well.
Put pan in oven and reduce heat to 350 degrees F.
Bake 1 hour and 15 minutes.
Unseal and remove parchment paper.  Continue cooking until thigh meat reaches 160 degrees F, basing every 10 minutes for about 30 minutes total.
When done, remove from oven and cover loosely with foil.  Allow to rest for 15 to 20 minutes before carving.

Adapted from a recipe printed in the AJC 11/22/10.

30 Days of Holiday: Orange-Spice Mashed Sweet Potatoes

This is the twenty-second day of 30 Days of Holiday.  We have, so far, covered appetizers, sides, and Desserts (with a capital "D", if I do say so myself).  Baking is my thing.  I could bake forever and never grow tired of it.  And I love fancy, and unique, and showy and fabulous.  

But not everyone shares my enthusiasm for all things baked.  There are those who shun sugar even during the holidays.  There are those who will bypass the yeast rolls, the sugared ham, and even Brownie Trifle to fill their plates with  vegetables.  And, I'm not talking casseroles...

This week my focus will be recipes that offer taste without requiring an extra trip to the gym.  We start with the "perfect food".  Sweet potatoes are low in fat and calories and high in almost everything else.  Make this recipe and your "potatoes" will still be perfect...perfect with a kick!

What's In It:
To save time, you may bake the potatoes the day before you need them.  Just cover and chill until ready to use!

3 lbs. sweet potatoes
1/3 c. orange juice (Sugar free.  Organic is even better!)
1/4 tsp. nutmeg (Let's grind this fresh.  It does make a difference!)
1/4 tsp. ground ginger
Vegetable cooking spray
1/2 c. pecans, chopped
1/2 c. firmly packed light brown sugar
1 tsp. grated orange rind (Avoid oranges with a thick rind such as navels.)
1 tsp. ground cinnamon

How To Make It:

Bake potatoes at 400 degrees F for 1 hour or until tender.  Peel and reduce oven temperature to 350 degrees F.
Beat potatoes, juice, nutmeg, and ginger in large bowl at medium speed until smooth.  Spray 13x9 baking dish with cooking spray.  Spoon mixture into prepared dish.
Combine chopped pecans and next 3 ingredients; sprinkle evenly over potatoes.
Bake at 350 degrees F for 20 minutes or until thoroughly heated.



© Copyright 2009-2010 Stacye Carroll All Rights Reserved

30 Days of Holiday: Rich's Bakeshop Coconut Cake

Personally, I think the whole shopping mall concept over-rated.  In fact, thanks to the internet, it's been years since I set foot inside one.  One reason I dislike malls is the way they're designed with an eye to forcing the shopper to pass as many auxillary stores as possible while making her way from one anchor store to another.  If, like me, that shopper happens to experience her world inside an ADD blur, the walk presents an unwelcome distraction.

I also resent what the presence of malls has taken from my shopping experience.  I remember shopping with my Mom when I was a young girl.  I remember dressing up and watching a parade of towering streetlights as we sped down the highway on our way Downtown.  When we got there, everything was shiny.  And, as the door opened a waft of air carrying chocolate, and nuts, and butter, and sugar brushed our cheeks in welcome. 

Rich's was the quintessential southern department store, and their bakery was the quintessential southern bakery.  You could purchase whole cakes, bread, cookies, and rolls, or you could lunch in the tea room which was every bit as quaint as it sounds. 

This cake is an Atlanta favorite, especially around the holidays. 

What's In It:

CAKE:
Shortening and flour for pans
2 1/4 c. cake flour
1 tsp. salt
1 tbl. baking powder
1 tbl. powdered milk
1/2 c. water
2/3 c. liquid milk (2% or whole, please)
3/4 c. shortening
1 1/4 c. granulated sugar
3 lg. eggs (Thank you Sylvia, Pat, Lucy, and Chloe!)

ICING:
1/2 c. shortening
1 tsp. vanilla (No imitation)
1 tsp. salt
1 lb. confectioner's sugar
2 tbl. powdered milk
1/2 c. water (To be used in dissolving milk powder)

ASSEMBLY:
2 lb. frozen shredded coconut (Sweetened or unsweetened, your choice)
2 tbl. water
2 tbl. granulated sugar
2 or 3 layers Rich's Bakeshop Yellow Cake (recipe to follow)
1 batch Rich's Bakeshop Icing (recipe to follow)

How To Make It:

Let's Make the Cake!

Preheat oven to 350 degrees F.
Prepare cake pans, greasing lightly and dusting with flour.
In large bowl, mix flour, salt and baking powder, set aside.
In small bowl or measuring cup, stir powdered milk into 1/2 c. water, mixing until dissolved.  Add liquid milk and set aside.
In large bowl cream shortening and sugar until fluffy.
Add eggs, one at a time, beating well after each addition.
Add about 1/2 of flour mixture, beating just until incorporated.
Add 1/2 the milk mixture, again beating just until incorporated.
Repeat with flour mixture followed by milk mixture and beat just until smooth (about 1 minute) being sure to scrape sides of bowl during mixing.
Pour batter into prepared pans and bake for 20 to 30 minutes. (Cooking time varies depending on how many layers you are cooking.)  Cake is down when it springs back when lightly pressed near the center.
Allow cake to cool for a few minutes in the pan before turning out onto cooling racks.

Let's make the icing!

Combine shortening, vanilla, and salt in large bowl and cream with electric mixer until incorporated.
Slowly add confectioner's sugar until mixture reaches a very thick consistency.
Dissolve powdered milk in 1/2 c. water and add gradually, just 1 or 2 tbl. at a time, until icing is a nice, spreadable consistency.

Let's assemble the cake!

In large bowl, thaw frozen coconut.  Set aside.
Place 1/2 c. coconut in a smaller bowl.
Combine 2 tbl. water and sugar.  Pour over smaller bowl of coconut. (Should make coconut very moist but not soupy.)
Place one layer of cake on a cake plate and spread with icing.
Spoon moistened coconut over that.
Place another layer on top and repeat procedure.
Continue this process until all layers are filled, however do not put coconut on top of the last layer, as it will be iced.
Use a thick coating of icing to prevent cake from showing through.
Press handfulls of dry, thawed coconut into the icing until is is completely covered, being sure to remove any stray pieces from cake plate as they fall.
Chill for about 1 hour before serving.


© Copyright 2009-2010 Stacye Carroll All Rights Reserved

30 Days of Holiday: Fresh Apple Cake with Caramel Glaze

Apple cake, especially when served warm, tastes like brightly colored leaves, chilled breezes, and fuzzy blankets warming toes.  Apple cake tastes of Autumn, and is the perfect finish to Thanksgiving dinner.

This recipe comes from Scott Peacock, long time chef at Watershed in nearby Decatur, Georgia.  Earlier this year, Scott was named a semi-finalist by the James Beard Foundation in the category of Outstanding Chef.  One week later, he resigned as chef at Watershed to pursue writing and film-making.  Fortunately for us, he shared his apple cake recipe with the Atlanta Journal Constitution and many others in a book called "The Gift of Southern Cooking".

What's In It:

CAKE:
1 c. light brown sugar, packed
1 c. granulated sugar
1 1/2 c. vegetable oil
3 eggs (Thank you Sylvia, Chloe, Pat, and Lucy!)
3 c. unbleached all purpose flour
1 tsp. baking soda
2 tsp. ground cinnamon
1/2 tsp. nutmeg (Fresh grated is always best!)
1/2 tsp. salt
5 Winesap apples, peeled and diced into 1/2" pieces (You may use Granny Smith if you prefer.  I find them sour, and prefer the taste of Winesaps.)
1 1/4 c. coarsely chopped pecans (Try toasting them!  It really enriches their flavor!)
2 1/4 tsp. vanilla (No imitation!)

GLAZE:
1/2 stick unsalted butter (Yes!  Butter!)
1/4 c. granulated sugar
1/4 c. light brown sugar
Pinch salt
1/2 c. heavy cream

How To Make It:

Let's make the cake!
Preheat oven to 325 degrees F.
Butter (Yes! Butter!) and flour an 8"x13" baking pan.
Beat both sugars and oil in large bowl until very well blended.
Add eggs one at a time, beating well after each addition.
Sift flour, baking soda, cinnamon, nutmeg, and salt together.  Gradually add to egg mixture, mixing just until blended.
Stir in apples, pecans, and vanilla.
Pour into prepared pan.
Bake 1 to 1 1/4 hours (begin checking donenes after 50 minutes), until a toothpick insered in the center comes out clean.
Remove from oven and allow to cool in pan while preparing glaze.

Let's make that glaze!
Melt butter in small saucepan.
Add both sugars and salt.  Stir until blended and cook over medium-low heat for 2 minutes.
Store in cream and boil for 2 minutes, stirring constantly.
Remove from heat.
Poke holes all over top of cake using a skewer or toothpick.
Pour glaze over surface.
Let set for 5 minutes.
Serve warm with dollop of whipped cream (Don't go store-bought.  Whip it!  You must whip it!  Whip it good!), if desired.


© Copyright 2009-2010 Stacye Carroll All Rights Reserved

30 Days of Holiday: Bourboned Chocolate Pecan Pie

I'm not a fan of traditional Thanksgiving desserts.  While I like pumpkin done a number of ways, baked in a pie isn't one of them.  And, pecan pie was always too sweet for my taste.  The first time I heard of chocolate pecan pie was when my husband requested I make one.  It was, apparently, a tradition he carried from a previous relationship as we had only recently married when he exclaimed, "We always have chocolate pecan pie!".  That was shortly after he explained he would have bought the opal earrings but then he remembered my saying opals didn't compliment my skin tone.  Um...no. 

Thus began my search for the perfect recipe.  I landed, as I often do, at the feet of Tyler Florence.  There are lots of recipes for Chocolate Pecan Pie, and it's relatively easy to find one that calls for the addition of bourbon, but I really think this one is best.  For one thing, the crust is made of, you guessed it, more yummy pecans!

What's In It:

CRUST:
1 c. all-purpose, unbleached flour (Keep the bag handy.  You'll need more for dusting.)
1/4 c. finely ground pecans
1 tbl. sugar
Pinch salt
1 stick unsalted butter, cold and cut into small chunks
2 tbl. ice water, plus more if needed

FILLING:
1/2 stick unsalted butter (Yes, it does matter.  The presence of salt not only changes taste.  It changes the chemical make-up of the dish which can affect consistency as well.)
2 oz. unsweetened chocolate
3 lg. eggs (Thank you Sylvia, Chloe, Pat, and Lucy!)
1 c. sugar
3/4 c. dark corn syrup
1/2 tsp. vanilla extract (No imitation!)
3 tbl. bourbon (Use the good stuff.  If you wouldn't drink it, don't cook with it!)
1/4 tsp. salt
1 1/2 c. pecan halves (Even when you buy halves, you'll get pieces sometimes.  Inspect your nuts!)

How To Make It:

To make crust:  combine flour, ground pecans, sugar, and salt in large bowl.
Add butter and mix with pastry blender or hands until mixture resembles coarse crumbs.
Pour in ice water and work it in to bind the dough until it holds together without being too wet or sticky.
Squeeze a small amount together, if it is crumbly, add more ice water, 1 tbl. at a time.
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
On a lightly floured surface roll dough into a 12-inch circle.  Carefully roll dough up onto the pin and lay it inside a 9-inch pie pan.  (Not everyone can do this.  Don't beat yourself up if you have to use your hands.)
Press the dough into the pan so it fits tightly and trim excess around the rim.
Place pan on cookie sheet to facilitate entry and exit from oven.

Preheat oven to 350 degrees F.

To make filling:  melt butter and chocolate in small saucepan over medium-low heat.  Remove from heat and let cool.
Beat eggs in large bowl until frothy.  Add sugar. 
Stir in syrup, vanilla, bourbon, salt, and melted butter mixture until well blended.
Arrange pecans on the bottom of the crust and carefully pour egg mixture over them.
Bake until filling is set and slightly puffy, about 45 minutes.
Pie is done when a thin knife inserted in the center of the pie comes out fairly clean.
Transfer pie to rack and cool completely before cutting.


© Copyright 2009-2010 Stacye Carroll All Rights Reserved

30 Days of Holiday: Triple Chip Cheesecake

This recipe is one of those things you just stumble on...and the minute you see it you know you have to have it.  Sort of like a really sweet pair of slingbacks, you know?  The peep-toes with the bow?  Okay, I could get lost here....

My husband loved cheesecake and my boys were just beginning to appreciate it.  They hadn't really decided yet, but I knew there was no way they would be able to resist this one.  I made it for the first time to serve at Thanksgiving dinner, probably nine years ago.  Last week, my daughter called to tell me that the boyfriend she brought to that dinner, nine years ago, wondered if I'd be willing to make this cheesecake to serve at his wedding reception some time next year.  The passage of time is, in and of itself, remarkable.  The fact that he and my daughter have hardly shared a civil word during that time makes his request almost shocking (Not to mention ludicrous, but we won't go there.)

This cheesecake is THAT good.  It really is.

What's In It:

CRUST:  (Yes, I know you can buy this crust.  But think about this...For many, the crust is one of the best parts of a cheesecake.  For the love of all that's tasty, don't scrimp here.  Just make the dang crust, ok?)
1 1/2 c. graham cracker crumbs
1/2 c. powdered sugar, sifted (always...always sifted)
1/4 cocoa
1/3 c. butter, melted

FILLING:
3 8 oz. pkg. cream cheese (I always use store brand.)
3/4 c. sugar
1/3 c. sour cream
3 tbs. all purpose flour
1 tsp. vanilla extract (No imitation, please)
3 lg. eggs (Thank you Chloe, Sylvia, Pat, and Lucy)
1 c. each Nestle' Tollhouse Butterscotch flavored (no storebrand), semi-sweet chocolate (any brand), and white chocolate morsels

TOPPING:
1 tbsp. each of morsels listed above

How To Make It:

Preheat oven to 300 degrees F.
Butter 9-inch springform pan.

Let's make the crust:
Combine all ingredients under crust heading in small bowl, mixing well.
Press into bottom, and 1 1/2 inches up side of pan.
Bake 7 to 9 minutes.
Cool in pan.

Let's make the filling:
Beat cream cheese and sugar in large bowl until creamy. 
Beat in sour cream, flour, and vanilla.
Add eggs, beat until combined.
Melt 1 c. butterscotch morsels in medium, microwave-safe bowl at 70% power for 1 minute; stir.  If necessary, microwave at additional 10 second intervals, just until melted.
Stir 1 1/2 c. batter into melted morsels.
Pour into crust.
Repeat procedure with semi-sweet morsels, creating second layer.
Repeat procedure with white chocolate morsels, creating third layer and being sure to cover semi-sweet layer, completely.
Bake for 70 to 75 minutes.  Edges should be set and center should move, slightly.
Cool in pan 10 minutes.
Run knife around edge of cheesecake.  Let stand one hour.

Let's make the topping:  (Note:  I did not say this one would be easy...)
Place 1 tbsp. butterscotch morsels in small, heavy-duty plastic bag.
Microwave at 70% power for 20 seconds, knead.  Microwave at additonal 10-second intervals, kneading after, until smooth.
Cut tiny (Tiny!) corner from bag and squeeze to drizzle over cheesecake.
Repeat procedure with semi-sweet and white chocolate morsels.  (Get creative!  I usually start with a criss-cross pattern...)
Refrigerate several hours or overnight.  (I suggest overnight.  As you can see, this cake takes a little work.  Make it the day before.  That way, you can relax with your guests.)


© Copyright 2009-2010 Stacye Carroll All Rights Reserved

30 Days of Holiday: Spiked Cranberry Relish

The walls of my office are painted cranberry, and color is just one of the things I love about these bog berries.  My favorite soda is Sierra Mist/Cranberry.  It's only available during the holidays which, fortunately for me, means October in retail time.  I keep canned cranberry sauce in the house year round.  I like it with turkey, yes, but I also like it with chicken.  And later, when making a sandwich from those leftovers, a thin layer of cranberry sauce is better than mayonnaise any old day.  Better for you, too!

For holiday dinners, though, I like fresh, whole-berry cranberry sauce.  Not only do I prefer the taste, but cranberry relish is a pretty addition to any holiday table.  Most recipes call for the addition of orange.  This one does too...orange with a twist!

What's In It:

2 lb. fresh cranberries
1 c. sugar
1/4 c. Grand Marnier liqueur
1 orange, zested, peeled, and juiced

How To Make It:

Place all ingredients in food processor or blender.  Pulse several times to crush fruit and incorporate ingredients.  Do not over process; mixture should be chunky.
Allow to sit for 30 minutes at room temperature before serving. 
(If you prefer to serve relish chilled, put in refrigerator after allowing it to sit out for 30 minutes.)

Adapted from a recipe presented by Tyler Florence on "Food 911".

© Copyright 2009-2010 Stacye Carroll All Rights Reserved

30 Days of Holiday: Scary Good Scalloped Potatoes

There was probably a time in my older children's lives when they thought they might turn into a scalloped potato.  Those boxed mixes came in awful handy when faced with feeding three kids and one husband after working an eight hour day.

Time, knowledge, fewer mouths to feed, and more money to spend took me in a different direction.  I can't remember the last time I bought boxed scalloped potatoes, or boxed anything else for that matter.  Fresh is always best.
This recipe, however, does not yeild your ordinary, everyday, garden-variety scalloped potatoes...
You, and your holiday guests, are in for a treat!

What's In It:

3 lbs. russet potatoes, peeled and thinly sliced (A mandoline, if you have one, is best for all slicing in this recipe.)
Salt and pepper to taste
3/4 lb. Gruyere cheese, thinly sliced (Most delis will do this for you at no additional charge.)
2 tbl. Dijon mustard
3/4 lb. onions, thinly sliced (Vidalias if available.  If not, Texas Sweets will do.  Sweet onions are best here.)
1 c. dry white wine (Rule of thumb:  If you wouldn't drink it, don't cook with it.)
1/2 c. dry bread crumbs
1/2 c. finey grated parmesan cheese (Fresh, please.  It does matter.)
4 tbl. butter (Yes, butter!)

How To Make It:

Preheat oven to 350 degrees.
Butter 9x13 baking dish.
Layer 1/2 the potatoes in the bottom of the pan.  Sprinkle with salt and pepper.
Top with 1/2 the cheese.
Smear, lightly, with mustard.
Top with a thin layer of sliced onions.
Repeat layers, until dish is full. (about 3 layers).  Press flat.
Pour wine over layers, and sprinkle with bread crumbs and parmesan cheese.
Dot with butter.
Cover casserole with buttered aluminum foil.
Bake 30 minutes.
Remove foil, and bake for 1 hour, or until potatoes are tender and top is browned.
Serve immediately.


© Copyright 2009-2010 Stacye Carroll All Rights Reserved

30 Days of Holiday: Coconut Sweet Potato Pudding

My family might never have experienced the joy that is this pudding had my mother not saved enough green stamps to trade for an Osterizer.  For the uninitiated (read: younger than 40), green stamps used to be given back along with change at the grocery store where catalogs were also available.  Mother spent lots of time persuing that catalog.  When enough stamps had been saved to trade for the item she'd circled in red ink, we drove to the Green Stamp Store.  For some reason (probably having to do with plenty of "breakables"), we were never allowed to go inside but sat, instead, inside a very hot car at the top of a very steep hill that served as a parking lot.  It was worth it though, because right across the street from the Green Stamp Store sat a Dairy Queen.  We went through the drive-thru.  Mom had her banana split while we sucked a rainbow of Mister Misties through red straws.
This recipe was one of many that came with mother's new blender, and she couldn't wait to try it.  Thanks to Oster, I was introduced to my first fresh, whole coconut.  It wasn't an altogether pleasant meeting.  Seems mother hadn't had occasion to conquer a coconut before but, using tools that heretofore I'd only seen used to screw screws and hammer nails, she did just that.  Coconut milk went everywhere.  And, the language!
Over the years she tamed the coconut, shredding enough for this pudding and a wonderful coconut cake.  Both soon became a Thanksgiving staple. 

What's In It:

1 1/2 c. milk
1 1/2 c. fresh coconut (Those not proficient with hand tools may choose to use 1-3 1/2 oz. can flaked coconut, but it does lose something in the translation.)
3/4 c. brown sugar
2 eggs (Thank you Sylvia, Chloe, Pat, and Lucy!)
2 tbl. butter, softened (Butter! It matters!)
1 tsp. cinnamon (I have taken the time to grind my own.  I don't anymore.)
1/2 tsp. salt
1/2 tsp. nutmeg (Here, fresh ground is ALWAYS best.)
1/2 tsp. ginger or allspice (Can I get a show of hands?)
1 1/2 c. diced, raw sweet potatoes
3/4 c. raisins (I prefer golden in this dish but you may use dark raisins, if you prefer)

How To Make It:

Heat oven to 350 degrees F.
Pour milk into blender container, cover, and press LIQUEFY button.
Remove cap and add coconut, gradually.  Process until coconut is grated.
Pour mixture through strainer; remove as much moisture as possible, retaining it in separate bowl.
Return liquid to blender container, setting strained coconut aside.
Add to liquid in blender-sugar, eggs, butter, cinnamon, salt, nutmeg, ginger or allspice.  Cover and LIQUEFY for a few seconds.
Remove cap and add potatoes, gradually.  Process until smooth.
Add raisins and process until coarsely chopped (Do not overprocess!)
Stir in 3/4 c. strained coconut.
Pour into buttered casserole dish.
Bake at 350 for 1 1/2 hours, or until knife inserted in center comes out clean.


© Copyright 2009-2010 Stacye Carroll All Rights Reserved

30 Days of Holiday: Coke Salad

Ever notice congealed salads don't photograph particularly well?  Of course not.  Why would you?  You'll have to trust me on this one.  Hence, the cherries.
It wasn't until I was an adult that I became aware of all the different varieties of cherry.  As a kid there were the cherries that rode atop my mother's banana splits or, better yet, adorned a tiny plastic sword hooked on the top of my birthday Shirley Temple, and then there were the big, dark, juicy cherries in this salad.  Despite their differences, I loved them both.  If memory serves, my mother made this salad every Thanksgiving except one.  I remember the one because it is marked by great angst, and not just mine. 
This is, again, a mix of flavors.  I looked at several recipes before posting mine and realized that some of them don't call for the addition of cheese.  In my opinon it is that taste and, more importantly, that texture that really makes my mother's version special.

What's In It:

2 c. hot water
2 small bottles Coca-Cola (Use The Real Thing, baby)
2 small boxes bing black cherry jello (I have never seen this flavor sold as a store brand.)
1 8 oz. pkg. cream cheese, softened
1 lg. can dark, sweet cherries, drained
1/2 to 1 c. chopped pecans
1 c. crushed pineapple

How To Make It:

Mix jello with hot water, stirring until dissolved.
Add both bottles of Coca-Cola.
Stir in all other ingredients, mixing well.
Pour into your favorite mold and chill until set.








© Copyright 2009-2010 Stacye Carroll All Rights Reserved