Samantha's love for cooking and baking is homegrown. Her mother and grandmother taught her the basics. But she also gets creative inspiration from her sister, a chef at a French café. Samantha's overall philosophy on food is simple: it should taste good, and make people happy.
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The chocolate filling, sour cream and cherries make this pie recipe similar to a black forest torte.
Dietary Fiber: 1g
Everything was going well until I started adding the egg yolks, which is when the melted butter started to separate from the rest of the mix, and blobs of oily cocoa splashed all over! I tried to use a whip - bad mistake, as the solids just clung to the inside of the whip wires - so I changed to a wooden spoon. It worked better, but it still took a while to incorporate the butter back into the mixture. Probably, an electric mixer would have been a better choice, but I only have one set of beaters and I didn't want to have to wash them before beating the egg whites, 'cause I know they have to be entirely grease-free or the whites won't whip.So, I finally got the mixture into the pie shell, and decided to try my new Talisman Designs "rubberized" pie shield to protect the crust from over-browning. 40 minutes later I removed the pie from the oven, and did the toothpick-poke test - it was done. Next problem: the filling had puffed up over the inner edge of the pie shield, so when I removed it, some of the filling went with it.One more thing: I don't think 1/2 c. cherry pie filling is enough (I used about 2/3 of the 20 oz. can).I used my good friends as guinea pigs for this pie, and we all agreed that it is very tasty, but I don't know if I would make it again, just because of all the hassle.Perhaps someone else has a better idea of how to do this???
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/2075
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This past weekend was glorious! We had perfect weather for catching up on our yard work. We spent all of Saturday afternoon weeding and tending to our overgrown “problem” areas. Ryan’s mom, Becky, was even so kind as to come over and play with our toddler so that he could be outside, too – without getting too close to the clipping shears and other dangerous tools.
Bring the bold flavors of
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variety of meals.
Every year, I like to challenge myself to try new recipes or techniques for outdoor cooking. This year, recipes that use cedar planks or salt blocks are popping up everywhere. More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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