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This recipe was in the August 2008 issue of Gourmet. My husband who doesn't like pastries and sweets even said these were very good and ate half of them! They are easy to make and other dried fruits could easily be substituted (I was thinking cranberries or blueberries would be good). I didn't use cake flour but made a substitute that is 1 3/4 cup all purpose flour and 1/4 cup cornstarch to make 2 cups "cake flour substitute." -- posted by Little Suzy Homemaker
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Every year my garden produces lots of cherry tomatoes. I make these and take them to work and share them with co-workers. You can use low-fat cheam cheese and sour cream if your watching calories. -- posted by kmergirl
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Every year my garden produces lots of cherry tomatoes. I make these and take them to work and share them with co-workers. You can use low-fat cheam cheese and sour cream if your watching calories. -- posted by kmergirl
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The dark sweet Bing Cherries are in peak season now. I made this Bing Cherry Sauce not only for Pastries and Desserts. This flavor also compliments Shell Fish and Pork dishes. When you use this cherry sauce with Shell Fish and Pork adjust your seasoning with ground Cayenne Ppepper to taste. Your dishes will take on a wonderful enhanced infusion of sweet and spicy. The sauce can be frozen for 3 months. -- posted by Chef #848413
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This is the most moist cake I have ever tasted. The cake has only 4 ingredients from the Cake Mix Doctor (with a little bit of personal tweaking). Yummy! I have used several different types of chocolate cake mix and both sugar-free and regular cherry pie filling with excellent results. Store cake covered in aluminum foil at room temperature for up to 5 days. Better if served at room temperature. Can be frozen by wrapping in foil for up to 6 months, -- posted by Chef #557813
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Delicious tomato tarts, perfect for a cocktail party. The frozen puff pastry comes 2 sheets to the box and the halloumi is a Greek grilling cheese. -- posted by Hey Jude
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