Man, I just hit this recipe for Cherry Cheese Coffee Cake for Christmas. It seems VERY easy, as you use canned crescent roll dough and has only a few other ingredients. The blog author, Jessica Gordon, attributes this recipe to Pampered Chef.
It calles for commercial cherry pie filling, but you could just weigh out the same of your home-preserved filling. And if you wanted to use apple or some other filling, who's gonna stop you? I am sure your homemade stuff is MUCH better than the store-bought, right?
Check it out. You might just need something quick and sweet for Christmas Morning. Or some other morning!
Cherry Cheese Coffee Cake
Source: Pampered Chef
Cake & Filling
2 (8 oz. each) pkgs. refrigerated crescent rolls
8 oz. cream cheese
1/4 cup powdered sugar
1/2 tsp. vanilla or almond extract
21 oz. can cherry pie filling
1/2 cup powdered sugar
2-3 teaspoons milk
Preheat oven to 350 degrees F.
Unroll crescent dough and arrange 12 of the triangles in a circle with wide ends toward the outside edge of the Large Round Stone - the points will not meet in the center.
Lightly flour and roll out the seams making a 14" circle with a 3" hole in the center.
Combine the cream cheese, powdered sugar, egg & vanilla and spread over dough. Top with pie filling.
Cut each of the 4 remaining triangles into thirds (starting at the wide end opposite the point and cutting lengthwise to the point). Arrange over filling evenly in spoke-like pattern. Press ends to seal at center and outer edges.
Bake 25-30 minutes or until golden brown. Cool slightly.
Mix powdered sugar and milk until glaze consistency and drizzle over coffee cake.
Here's an update on the November Class: Eat Dessert First. This class will include Make and Take Apple Pie Filling. a recipe for freezer preservation. Just defrost your frozen pie filling and have pie!
I say--life is short, so sometimes you GOTTA eat dessert FIRST--so attend this class and get some good dessert recipes to eat and share--before dinner, of course!
How to tell if there is an olive tree in your neighborhood: In the fall and winter you may have noticed purple stains on nearby cars, walks and/or streets. These have been deposited by birds that have taken great relish in feasting on ripe olives and wish to share the wealth (well, sorta). If you noticed this, drive around and look for the tree(s).
These olive trees can be harvested to make your own cured ripe or green olives. Are the olives dropping on someone's property or street? Ask the property owner if you can pick--lots of times they will be happy to let you take some fruit. To sweeten the pot, tell them you will rake and dispose of the drops or will try to drop off some finished olives.
Once you have procured some olives, the processing is not hard, but it does take some moderate labor and attention.
First download Olives: Safe Methods for Home Pickling Download it and read it thoroughly.
Pick the type of recipe for curing the olives you wish to make: green, half-ripe, fully ripe; water cured, Kalamata-style, Mediterranean-style cracked, brine-cured, Greek-style brine cured, Sicilian-style, dry salt cured, lye-cured, dark-style ripe olives, lye-cured fermented (like Spanish-style green). Yes there are a lot of different types of olives in this publication as well as out there.
Choose your preservation method--storing in brine, freezing, drying (sun drying, dehydrator drying).
Read all of the information about how you wish to make and preserve your olives again!
Get your equipment and ingredients together--Olives: Safe Methods for Home Pickling will tell you what you need.
Make your olives--and let me know how they came out!