I accidentally put the comment about the baking bug on the wrong post! So here is the explanation for it and a couple links to recipes so you can get the bug too.
First was blueberry muffins -they weren’t the best ever. Still looking for the perfect recipe for these. Although, I did manage to eat them and they do freeze quite nicely.
French Silk Pie was the next recipe I tackled. Boy, is this a loaded subject matter. See, Mr MIP’s favorite pie ever is French Silk Pie from Baker’s Square. Well, I don’t know if you have noticed, but Baker’s Squares around us have shut down left and right. So, what’s a man to do when he wants his French Silk Pie? If you ascribe to the Love Language (Gary Chapman) way of thinking, you’ll understand the language of Gifts. That’s me. Gifts. I love giving them and I love getting them. Which means when I cook for Mr MIP, it’s a big hunk o’ love all wrapped up in every bite. Except…Mr MIP doesn’t really care about food as much as I do. He’s sorta kinda picky and he just wants to stick with a plain ol’ deli sandwich. So when I work on a recipe for hours, I’m handing over a plate of love.
It was with Great Trepidation I tried my hand at my very first French Silk Pie.
He took a bite. He paused. He took another bite. He said, “You did it.”
Ahhhh…. Love! Sweet Love!!! Here’s the link so you can try it too.
Next, my mother-in-law and I tried Sweet Cherry Danish Kringle. She had a ton of sweet cherries brought home by her sweet husband and we decided to use some up in my Aunt’s recipe for Kringle.
To use up some cherries, we made our own pie filling. This is what we did (sorry the recipe isn’t totally exact – you need to work with it to make it your own. Wink, wink.)
Pit three cups of cherries.
3/4 cup of sugar (give or take a bit depending on the sweetness of the cherries. If using sour cherries, use 1 and 1/2 cups sugar.)
1/4 to 1/2 cup water
2 Tbsp water
2 Tbsp cornstarch
Put cherries and sugar in a saucepan over medium heat. Add some water – depends on how much you need! Bring to a boil. Meanwhile, mix 2 Tbsp water and 2 Tbsp cornstarch in a separate bowl (alternately, you could use cherry juice instead of water). Add to the boiling cherries to thicken. Remove from heat.
That’s how to do the cherry filling. Here’s the LINK to Aunt Sally’s Rockin’ Kringle. (I grew up in a city whose claim to fame was Kringle. Every event had Kringle. I hated Kringle. But I loved this recipe! Guess I’ve matured.)