Thursday, March 31, 2011

Recipe: Red Cherry Crisp (from Klosterman Bakery)

The great folks at Klosterman Bakery have sent me some coupons for free bread on multiple occasions - some of which I've shared with my Food Hussy peeps! Now they're expanding and sending me recipes! It's just a taste of the other things you can do with Klosterman products besides making sandwiches.

This month's recipe is for a Red Cherry Crisp - let's see how I did! (recipe at bottom)

First I mixed up the cherry mixture. Because we're not a big dessert house - I halved the recipe and took it to my study group potluck. This is cherry pie filling, water, sugar, lemon juice, salt & a little butter.

Next I whipped up the "crisp" topping with bread crumbs, brown sugar, white sugar, flour, cinnamon and butter.

You spread the cherry mixture out and then sprinkle the crisp on top of that and then bake. All sounds good in theory so far - right?

Here it is after baking. Do you notice anything missing? Yeah - the crisp!!!!

I don't know what happened - maybe when I halved I didn't use enough bread crumbs - cuz it all melted into the cherry mixture.

But - it was tasty!!!! A can of whipped cream helped make it a big hit at the potluck.

Thanks for the recipe Klosterman - even if I did screw it up somehow!


Red Cherry Crisp


Cherry Mixture: 3 lbs, 10 oz.
  2 lb., 12 oz. Canned Cherry Pie Filling
  1 cup, 2 tbsp Water
  4 oz. Sugar
  1 tbsp., 1 tsp Margarine, melted
1/8 txp. Salt
1 tbsp., 1 tsp. Lemon Juice
¼ tsp. Almond extract (optional)
 
Preparation: Combine cherry pie filling, water, sugar, margarine, salt, lemon juice and extract until well-mixed. Set aside.
 
Crumb Topping: 1 lb., 6 oz.
  3 oz. Granulated Sugar
  10 oz. Brown Sugar
  1 ½ tsp. Cinnamon
  6 oz. Honey Hamburger Bun, day old, ground into crumbs
  3 tbsp. Bread Flour
  3 oz. Margarine, melted
 
Preparation: Combine granulated sugar, brown sugar, cinnamon, bread crumbs and flour; mix thoroughly. Pour melted margarine over mixture and toss lightly but thoroughly with fork. 
 
Spread cherry mixture evenly into margarined, oblong cake pans. Sprinkle crumb topping over each pan. Bake at 350* standard oven for 40-45 minutes or 300* convection oven for 25-30 minutes until topping is crisp, evenly browned and internal temperature reaches 160-170*. Hold in warm place for serving. 
 
Place 2/3 cup of slightly warmed pudding (spooned from pan with some crumbs on top) into a dish. Top with one teaspoon sweetened whipped cream. One pan serves 12.
Post a Comment