carol did you make chocolate covered cherries? Rob's favorite candy.
Is it easy enough for me to do? heh heh

I used to buy him those every Valentine's Day. Bet you he'd get a real
kick out of a home made batch. But it wouldn't be much of a surprise.

On 13 Dec 2005 10:01:43 -0800, "Marge" >
wrote:

> carol did you make chocolate covered cherries? Rob's favorite candy.
> Is it easy enough for me to do? heh heh
>
> I used to buy him those every Valentine's Day. Bet you he'd get a real
> kick out of a home made batch. But it wouldn't be much of a surprise.

Nope, I haven't made them yet. I came down with the Cold From Hell
yesterday, and I refuse to cook or handle any food that will go to
people besides just the two of us. I'm planning on baking a Sour
Cream Apple Pie today, just because we like it.

The cherries take some time to make, but they're worth every minute.
And they're easy. Especially if you can get cherries with stems. Just
hang onto the stem, dip in chocolate, and set on waxed paper. We
couldn't find those this year, so we'll be using dipping utensils.
Here is the recipe:

* Exported from MasterCook *

Chocolate Covered Cherries

Recipe By amsel
Serving Size : 0 Preparation Time :0:00
Categories : candies chocolate
fruits

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds powdered sugar
1 tablespoon lemon juice
2 sticks soft butter
12 ounces real chocolate chips
3 jars maraschino cherries -- with stems
1/3 bar paraffin wax
6 tablespoons cherry juice

1. Combine sugar, butter, cherry juice and lemon juice; chill 1-2
hours.
2. Drain maraschino cherries and chill thoroughly.
3. Make balls of dough the size of a cherry; flatten and wrap around
cherry, sealing edges.
4. Freeze 1/2 hour or more.
5. In a double boiler, melt chocolate chips together with wax.
6. Reduce heat and dip frozen, dough coated cherries.
7. Dry on waxed paper. Place into bonbon papers.

NOTE: Keep refrigerated until the day candy is to be eaten, or the
chocolate gets dull, and the center begins to crystallize.

Source:
"Mary Crowson"

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--

http://pg.photos.yahoo.com/ph/head_trollop/my_photos

thanks, :-). would they still turn out ok without the wax? or would
they not get solid enough?

Hope your cold is better. Tis the season for that. I'm going to do
apple pie for Xmas. Just regular joe apple pie, heh

On 13 Dec 2005 10:51:27 -0800, "Marge" >
wrote:

> thanks, :-). would they still turn out ok without the wax? or would
> they not get solid enough?

When they're at room temperature, they get pretty soft, even with the
wax. Maybe someone with more experience and knowledge could suggest
something different. I'm open to making changes if they'll improve
the candy.

> Hope your cold is better. Tis the season for that. I'm going to do
> apple pie for Xmas. Just regular joe apple pie, heh

I feel a little better today. Still have the sniffles, but no longer
have the killer headache and coughing, etc.

You sure you want just a plain ol' apple pie? ;-)

Carol
--

http://pg.photos.yahoo.com/ph/head_trollop/my_photos

what do you do, add sour cream to the pie filling?

On 13 Dec 2005 11:34:05 -0800, "Marge" >
wrote:

> what do you do, add sour cream to the pie filling?

Yup. It makes for a nice, mellow flavor. It isn't overly sweet and
sticky, like most apple pies. Most people who try it swear off all
other apple pies forever. I'm serious. This is good pie!

* Exported from MasterCook *

Sour Cream Apple Pie

Recipe By amsel
Serving Size : 0 Preparation Time :0:00
Categories : fruits pies-crusts


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup granulated sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup sour cream
2 pounds peeled apple slices


1. Combine first five (dry) ingredients.
2. Cover bottom of unbaked pie shell with 1/4 of mixture.
3. Stir remaining mixture into sour cream.
4. Slice apples 1/8-inch thick, and stir into sour cream mixture..
5. Place mixture into pie shell and cover with top pastry. Let rest 10
minutes.
6. Sprinkle with sugar and cinnamon.
7. Bake at 450°F for 15 minutes, reduce heat to 325°F, and bake about
45 minutes, or until apples are done.
8. IMPORTANT: Cool 3 to 4 hours on rack before cutting.

Cuisine:
"American"
Source:
"Pat Zastera (Damsel's Mom)"

- - - - - - - - - - - - - - - - - - -
--

http://pg.photos.yahoo.com/ph/head_trollop/my_photos

Damsel in dis Dress wrote:
> On 13 Dec 2005 10:51:27 -0800, "Marge" >
> wrote:
>
>>thanks, :-). would they still turn out ok without the wax? or would
>>they not get solid enough?
>
> When they're at room temperature, they get pretty soft, even with the
> wax. Maybe someone with more experience and knowledge could suggest
> something different. I'm open to making changes if they'll improve
> the candy.

Here's what I did last year. I don't recall where I got the recipe, but
it works and is easier than making fondant wrappers for each cherry. In
this recipe, you melt the fondant and dip the cherries into it. The
chocolate hardens nicely.

Pastorio
---------------------------
Chocolate Cherries (Liquid Centers)

Makes about 60 cherries
3 cups sugar
1 cup plus 1 tablespoon water
1/4 cup light corn syrup
60 maraschino cherries with stems
24 ounces semisweet chocolate, roughly chopped, or 24 ounces semisweet
chocolate chips
Butter for greasing the pan and the cookie sheet

PREPARING THE FONDANT
Butter a 9 x 13-inch baking pan and set aside.
Combine the sugar, water, and corn syrup in a heavy medium saucepan.
Using a wooden spoon, stir gently over medium heat until the sugar
dissolves completely and the syrup comes to a boil.
Clip a candy thermometer to the inside of the pan and cook the syrup,
without stirring, until it reaches 240 F (soft ball).
Immediately pour the hot syrup into the prepared 9 X 13-inch pan. Let
the syrup cool undisturbed until the bottom of the pan feels lukewarm to
the touch.
Using a heavy wooden spoon, stir the lukewarm mixture -until it forms a
ball. Some of this fondant may stick to the 9 X 13-inch pan. The fondant
may also seize into a very hard ball that is impossible to stir. In any
case, seal the ball of fondant into a 1-gallon plastic Ziploc bag,
removing as much air from the bag as possible. Let the fondant rest 1
minute before continuing.
With the fondant sealed in the plastic bag, roll the candy with the heel
of your hand, pressing down toward the counter. Continue this light
kneading motion until the fondant looks smooth and creamy and feels like
a firm cookie dough, about 10 minutes. Set the fondant aside, wrapped in
plastic, while you prepare the cherries. The fondant can be made up to a
week ahead of time and kept well wrapped in the refrigerator.

FIRST DIPPING
Drain the cherries, reserving the liquid. Place the cherries on paper
towels to absorb any excess liquid.
Butter a large cookie sheet. Line it with wax paper and set it aside.
Place the fondant in the top of a double boiler set over simmering
water. If you don't have a double boiler, simply place the fondant in a.
medium bowl that fits snugly over a pot of simmering water. Stir the
fondant until it melts. Rest a candy thermometer in the melted fondant
and continue to stir gently, working around the thermometer, until the
fondant reaches 150 F. Turn off the heat.
Stir in 2 or 3 tablespoons of the reserved cherry liquid to give the
fondant a pink color and a mild cherry flavor. Should the fondant fall
below 150 F, turn the heat on low and bring the water back to a simmer
just until the temperature of the fondant rises back to 150 F.
To dip, hold one cherry by the stem and quickly dip it into the melted
fondant to cover the cherry. Avoid getting fondant on the stem. Place
the dipped cherry on the prepared cookie sheet. Repeat the process with
the remaining cherries until all are dipped. Stir the fondant
occasionally. If the fondant becomes too thick as you dip, add more
cherry liquid, 1 tablespoon at a time, until a thinner consistency is
reached. Set the dipped cherries aside while preparing the chocolate for
dipping.

SECOND DIPPING
Melt 12 ounces of the semisweet chocolate in the top of a clean double
boiler set over hot water. If you don't have a double boiler, simply
place the chocolate in a bowl that fits snugly over a pot of hot water.
When the chocolate has melted completely, remove the top part of the
double boiler or the bowl from the hot water. Add the remaining 12
ounces of semisweet chocolate and stir until all of the chocolate is
melted and smooth.
Insert a candy thermometer or chocolate thermometer into the melted
chocolate. Its temperature should be 88 to 90 F. If the chocolate is too
cold, place it back over the hot water until the temperature reaches 88
to 90 F. If it is too hot, let it cool until the desired temperature is
reached.
Hold one fondant-covered cherry by the stem and dip it into the melted
chocolate to cover the pink candy coating. Repeat the process with the
remaining cherries until all are dipped. Stir the chocolate occasionally.
Let the cherries sit at room temperature for 2 hours. Place them in the
refrigerator overnight, and the chocolate will harden while the centers
liquefy.
Store the cherries in a single layer in an airtight container in the
refrigerator for up to 2 weeks.

Bob (this one) wrote:
> SECOND DIPPING
> Melt 12 ounces of the semisweet chocolate in the top of a clean
> double boiler set over hot water. If you don't have a double boiler,
> simply place the chocolate in a bowl that fits snugly over a pot of
> hot water. When the chocolate has melted completely, remove the top
> part of the double boiler or the bowl from the hot water. Add the
> remaining 12 ounces of semisweet chocolate and stir until all of the
> chocolate is melted and smooth. Insert a candy thermometer or
> chocolate thermometer into the melted chocolate. Its temperature
> should be 88 to 90 F. If the chocolate is too cold, place it back
> over the hot water until the temperature reaches 88 to 90 F. If it is
> too hot, let it cool until the desired temperature is reached. Hold
> one fondant-covered cherry by the stem and dip it into the melted
> chocolate to cover the pink candy coating. Repeat the process with
> the remaining cherries until all are dipped. Stir the chocolate
> occasionally. Let the cherries sit at room temperature for 2 hours.
> Place them in the refrigerator overnight, and the chocolate will
> harden while the centers liquefy. Store the cherries in a single
> layer in an airtight container in the refrigerator for up to 2 weeks.
>

Will chocolate chips actually make a usable dipping chocolate? I
thought they were specifically formulated to hold their shape when
melted, and melted into a thick unusable chocolate. Or did you leave
out the part when you add a tablespoon or two of solid Crisco or coconut
oil or paraffin?

A warning about not letting even a drop of water get in the melted
chocolate might be in order since you're using a double boiler. (BTDT,
and it wasn't pretty)

Best regards,
Bob

thanks, Carol. :-) I used to make a cheddar cheese crust for the pie,
but it sure does make it tougher to roll out the dough, something I'm
not an expert at anyway, ha. I have some Penzey's baking spice that I
haven't even used yet. It has so many spices in it though, cardemom,
mace, a couple of cinnamons, that I wasn't sure if it would be too
overwhelming.

thanks, Bob (this one), for the cherry recipe. I was thinking about
getting some fancy chocolate from chocosphere to do it. I have a jar
of sour cherries, but I'm not sure they'd hold up for this....any
thoughts?

I have gotten water into chocolate that I had in the microwave to melt
-- what a waste, really horrible goo. Can't be saved either.

On 14 Dec 2005 09:40:25 -0800, "Marge" >
wrote:

> thanks, Carol. :-) I used to make a cheddar cheese crust for the pie,
> but it sure does make it tougher to roll out the dough, something I'm
> not an expert at anyway, ha. I have some Penzey's baking spice that I
> haven't even used yet. It has so many spices in it though, cardemom,
> mace, a couple of cinnamons, that I wasn't sure if it would be too
> overwhelming.

Here is a deeeeeeeeelicious pie crust recipe:

* Exported from MasterCook *

Sour Cream Pie Crust

Recipe By amsel
Serving Size : 0 Preparation Time :0:00
Categories : pies-crusts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup cold butter -- 1 stick
2 cups all-purpose flour
1 egg yolk
1/4 teaspoon salt
2/3 cup sour cream

Place flour in a medium bowl. Cut in butter until mixture is the size
of small peas. Add egg yolk, salt, and sour cream. Stir with a fork
until pastry forms a ball (or use food processor).

Divide into two parts. Wrap in plastic and chill until stiff enough
to work with (approximately 45 minutes). When ready to use, roll
pastry thinly (about 1/8 inch)

If making a single crust pie, refrigerate or freeze one portion for
another pie. .

Yield:
"2 crusts"

- - - - - - - - - - - - - - - - - - -
--

http://pg.photos.yahoo.com/ph/head_trollop/my_photos

Marge wrote:

> thanks, Carol. :-) I used to make a cheddar cheese crust for the pie,
> but it sure does make it tougher to roll out the dough, something I'm
> not an expert at anyway, ha. I have some Penzey's baking spice that I
> haven't even used yet. It has so many spices in it though, cardemom,
> mace, a couple of cinnamons, that I wasn't sure if it would be too
> overwhelming.
>
> thanks, Bob (this one), for the cherry recipe. I was thinking about
> getting some fancy chocolate from chocosphere to do it. I have a jar
> of sour cherries, but I'm not sure they'd hold up for this....any
> thoughts?
>
> I have gotten water into chocolate that I had in the microwave to melt
> -- what a waste, really horrible goo. Can't be saved either.
>


If you add even more water to it, you can make a smooth chocolate sauce.
That's the only way I know how to save it. (or maybe use it to make a
ganache and frost a cake)

Bob

Marge wrote:

> thanks, Bob (this one), for the cherry recipe. I was thinking about
> getting some fancy chocolate from chocosphere to do it. I have a jar
> of sour cherries, but I'm not sure they'd hold up for this....any
> thoughts?

I don't know. But I'd say that the sour cherries wouldn't appeal to me
with chocolate. YMMV.

Pastorio

any other types of cherries common for this?

On 15 Dec 2005 06:09:24 -0800, "Marge" >
wrote:

> any other types of cherries common for this?

The nasty grocery store chocolate covered cherries are universally
made with candied fruitcake cherries.

I like the maraschinos. : )

Carol
--

http://pg.photos.yahoo.com/ph/head_trollop/my_photos

ok, I think in my mind I was thinking the candied fruitcake cherries.

Marge wrote:
> any other types of cherries common for this?

Only maraschinos will give you that intensity of (artificial but
wonderful) flavor and juiciness. The fondant needs the juice to liquefy.

Pastorio

Damsel in dis Dress wrote:

> Yup. It makes for a nice, mellow flavor. It isn't overly sweet and
> sticky, like most apple pies. Most people who try it swear off all
> other apple pies forever. I'm serious. This is good pie!
>
> * Exported from MasterCook *
>
> Sour Cream Apple Pie
>
> Recipe By amsel
> Serving Size : 0 Preparation Time :0:00
> Categories : fruits pies-crusts
>
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 3/4 cup granulated sugar
> 2 tablespoons all-purpose flour
> 1/2 teaspoon ground cinnamon
> 1/4 teaspoon ground nutmeg
> 1/4 teaspoon salt
> 1/2 cup sour cream
> 2 pounds peeled apple slices
>
>
> 1. Combine first five (dry) ingredients.
> 2. Cover bottom of unbaked pie shell with 1/4 of mixture.
> 3. Stir remaining mixture into sour cream.
> 4. Slice apples 1/8-inch thick, and stir into sour cream mixture..
> 5. Place mixture into pie shell and cover with top pastry. Let rest 10
> minutes.
> 6. Sprinkle with sugar and cinnamon.
> 7. Bake at 450°F for 15 minutes, reduce heat to 325°F, and bake about
> 45 minutes, or until apples are done.
> 8. IMPORTANT: Cool 3 to 4 hours on rack before cutting.
>
> Cuisine:
> "American"
> Source:
> "Pat Zastera (Damsel's Mom)"
>
> - - - - - - - - - - - - - - - - - - -
Carol, did you see my post of my streusal-topped version? If
not, I'll repost. (I didn't flag it as a recipe.)

--
Jean B.

On Sat, 17 Dec 2005 20:48:55 -0500, "Jean B." > wrote:

> Carol, did you see my post of my streusal-topped version? If
> not, I'll repost. (I didn't flag it as a recipe.)

As a matter of fact, I did, and was just wondering about an hour ago
how I was ever going to find it. I'd love a re-post designated as a
recipe!

Thank you,
Carol
--

http://pg.photos.yahoo.com/ph/head_trollop/my_photos

Damsel in dis Dress wrote:

> On Sat, 17 Dec 2005 20:48:55 -0500, "Jean B." > wrote:
>
>
>>Carol, did you see my post of my streusal-topped version? If
>>not, I'll repost. (I didn't flag it as a recipe.)
>
>
> As a matter of fact, I did, and was just wondering about an hour ago
> how I was ever going to find it. I'd love a re-post designated as a
> recipe!
>
> Thank you,
> Carol

Okay, I have done so.... I was thinking I should have posted
it with a "rec" prefix....

--
Jean B.