Post by RowanMoonWynd on Sept 28, 2003 21:48:49 GMT -5
I got this recipe out of the "Taste of Home" Magazine and it was really good.
Tart Cherry Meringue Dessert
2 cups all purpose flour
1 tsp salt
1 cup shortening
1 egg
filling:
1 can (14 1/2 oz) pitted tart cherries
3 eggs, separated
1 1/2 cups sugar, divided
3 Tbsp quick cooking tapioca
2 tsp lemon juice
6 to 8 drops red food coloring, optional
1 tsp vanilla extract
1/4 tsp cream of tartar
3/4 cup finely chopped almonds
In a bowl, combine the flour and salt. Cut in shortening until mixture resembles coarse crumbs. Add egg. Mix well. Press onto the bottom and up the sides of a greased 11in x 7in x 2in baking dish. Bake at 375 degrees for 20 to 22 minutes or until lightly brown.
Drain cherries, reserving the juice in a 1 cup measuring cup, set cherries aside. Add enough water to juice to measure 1 cup. In a saucepan, combine egg yolks, 3/4 cup sugar, tapioca and cherry juice mixture. Let stand for 5 minutes. Bring to a boil over medium heat, stirring constantly; cook and stir for two minutes or until thick. Stir in the cherries, lemon juice, and food coloring. Pour into crust.
In a small mixing bowl, beat egg whites, vanilla and cream of tartar on medium speed until soft peaks form. Gradually add remaining sugar, beating on high until stiff peaks form. Fold in nuts. Spread evenly over hot filling, sealing edges to crust. Bake at 350 degrees for 20 to 25 minutes or until meringue is golden brown. Cool on a wire rack for 1 hour, refrigerate for at least 3 hours before serving. Store in the refrigerator.
Makes 8-10 servings.
Tart Cherry Meringue Dessert
2 cups all purpose flour
1 tsp salt
1 cup shortening
1 egg
filling:
1 can (14 1/2 oz) pitted tart cherries
3 eggs, separated
1 1/2 cups sugar, divided
3 Tbsp quick cooking tapioca
2 tsp lemon juice
6 to 8 drops red food coloring, optional
1 tsp vanilla extract
1/4 tsp cream of tartar
3/4 cup finely chopped almonds
In a bowl, combine the flour and salt. Cut in shortening until mixture resembles coarse crumbs. Add egg. Mix well. Press onto the bottom and up the sides of a greased 11in x 7in x 2in baking dish. Bake at 375 degrees for 20 to 22 minutes or until lightly brown.
Drain cherries, reserving the juice in a 1 cup measuring cup, set cherries aside. Add enough water to juice to measure 1 cup. In a saucepan, combine egg yolks, 3/4 cup sugar, tapioca and cherry juice mixture. Let stand for 5 minutes. Bring to a boil over medium heat, stirring constantly; cook and stir for two minutes or until thick. Stir in the cherries, lemon juice, and food coloring. Pour into crust.
In a small mixing bowl, beat egg whites, vanilla and cream of tartar on medium speed until soft peaks form. Gradually add remaining sugar, beating on high until stiff peaks form. Fold in nuts. Spread evenly over hot filling, sealing edges to crust. Bake at 350 degrees for 20 to 25 minutes or until meringue is golden brown. Cool on a wire rack for 1 hour, refrigerate for at least 3 hours before serving. Store in the refrigerator.
Makes 8-10 servings.
