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2 cans (14.5 ounces each) pitted red tart pie cherries, undrained, 1 orange, 1 cup sugar, 1/4 cup cornstarch, 1 1/2 cups blueberries, 1 T milk, 2 tsp sugar.
Preheat oven to 400. Drain cherries, reserving 1/3 cup juice. Zest orange to 1 tsp zest. juice orange to measure 1 T juice. combine sugar, cornstarch, reserved cherry juice, orange zest and juice; whisk until well blended. Sir in cherries and blueberries. Spoon into pastry. Place second crust over filling and bake 30 minutes, remove pie crust shield then bake and bake additional 20 minutes or until crust is golden brown. Cool at least 3 hours.
I just ordered the fluted stoneware because I love the southwestern bubble bread. I used to have the recipe only now I can't find it anywhere. Does ANYONE out there have that recipe? It was in one of the summers best books. I do not remember what year though. PLEASE HELP