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Jan 172015

Homemade Chocolate Covered Cherries

Honestly folks, I have not intended to stay away for so long but sometimes life is just thata-way! They say that life is like a bowl of cherries and during the last couple of months it’s had it’s ups and downs. Husband’s heart has been all a flutter…off and on for a little while now and no, not because of me, ha ha! With several trips to the doctor and one to the hospital for some tests, we are now working on getting him back to the norm, whatever that is for him, but I still gotta love him! Between that and decorating for Christmas along with a big Christmas dinner with the local family and then of course, daughter and family down for a visit from Indiana after that, everything has been all out of whack along with husband’s heart.

Our team from Indiana...

Our team from Indiana…

Never even got started to get our house back to normal until this past Monday and the 40 some odd boxes of Christmas decor is packed up and awaiting another year to brighten our home and our hearts with holiday cheer! With over 30 animated and musical toys for all to play with, no one could be bored in this house no matter what room they were in. This includes my outhouse bathroom that sports an outhouse decorated with lights and Santa shouting out little sayings while he sits on the throne when you press the button!

Kenny said he was going to buy stock in Duracell's!

Kenny said he was going to buy stock in Duracell’s!

Now, about the cherries I told you about and as I said, I probably will never make these little treats again; I’m not a cherry lover anyway so this gives me a good excuse to avoid the task and go on to easier things to make when I’m running such a tight schedule. Everybody did love them and I have to admit that the coating over the cherries was much to my liking and so that put another idea in my head for later on. But I did want to share this recipe with you with a couple of my changes to hopefully make your experience a little easier. It would also be a nice gift for that someone special for the next upcoming holiday, Valentine’s Day!!!!

They tastes as good as the look!

They tastes as good as the look!

5.0 from 1 reviews
Homemade Chocolate Covered Cherries
  • 3 tbsp butter
  • ¼ cup evaporated milk
  • 1 teas vanilla extract
  • ¼ teas salt
  • 4-1/4 cups powered sugar + more for dusting hands
  • 1 jar (10 oz) maraschino cherries
  • 1 small bag semisweet chocolate pieces of your choice (next time, if there is one, I will use dark chocolate)
  1. Melt butter in a saucepan over low heat.
  2. Stir in the milk, vanilla and salt.
  3. Remove from heat and gradually stir in the sugar.
  4. Dust hands with the extra powdered sugar, using more as needed and cover each cherry with about 2 tablespoonfuls of the sugar mixture; refrigerate for a few minutes.
  5. Melt chocolate pieces in a bowl in the microwave for a few seconds (chips do not all have to be completely melted before removing); remove and stir to completely melt.
  6. At this point you can either drop each cherry into the chocolate, one by one to coat and removing with two forks to a piece of parchment paper to cool or as I did, messily drizzle the chocolate over the cherries, ha ha!
  7. Refrigerate until serving time..........

Hope you enjoy and have fun ;)

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Apr 202012

Pineapple Upside Down Cake

Today is National Pineapple Upside Down Cake Day; I swear, there is a day for everything. This recipe hails from an old cookbook of my mom’s that is literally falling apart and it is from the early 1940’s!



1 cup sugar
3 tbsp cornstarch
2 No. 1 flat tins crushed pineapple*
2 tbsp butter, melted
1/2 cup maraschino cherries
1-2/3 cups flour
1/2 teas salt
3 teas tartrate or calcium phosphate baking powder or 2-1/4 teas S.A.S phosphate baking          powder**
1/3 cup shortening
2 eggs, beaten
1/2 teas vanilla
1/2 cup milk


Mix 1/3 cup of the sugar with the cornstarch, add juice drained from the pineapple and cook in a heavy 10-inch skillet*** over direct heat, stirring constantly, until sauce boils and becomes clear. Add drained pineapple and butter. Drain cherries thoroughly and arrange in a pattern in the pineapple mixture. Sift flour, measure and resift 3 times with salt and baking powder. Cream the 1/3 cup shortening until soft, add the remaining 2/3 cup sugar and the eggs, and beat vigorously until smooth and fluffy. Stir in the vanilla. Add flour mixture and milk alternately, beginning and ending with flour and beating well after each addition. Turn batter into skillet over pineapple, and bake in a moderate oven (350 F.) for 35 to 40 minutes or until center of cake is springy when lightly pressed with finger tips. Cool in pan, set on cake rack, abut 10 minutes; then turn out onto serving plate. Serve warm, with or without whipped cream. 6 to 8 servings.
I wrote this as it was written, so glad they use ounces today instead of No. tins! Enjoy a Pineapple Upside Down Cake from the 1940‘s!
* A No. 1 can is equal to 8 ounces
** Today’s baking soda is a phosphate baking powder

*** I assume they used a cast iron frying pan

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