Food & Recipes
- Serving Size: makes 2 dozen cookies
- Preparation Time: 15 minutes
- Total Cooking time: 12-15 minutes
I don’t know whether or not these are authentically Norwegian in origin, I was introduced to the recipe while in baking classes in culinary school. The instructor of the class, Ron Ericsson (please forgive me if you read this and I have misspelled your name after all these years Ron) made these in one of the first classes of the course and while he made these all I could think was “that’s not how mom makes them”. However, I was won over as soon as these lacy, deliciously crispy cookies came hot and fresh out of the oven.
|2||tbsp||fresh squeezed orange juice|
Soak the raisins in the dark rum and set aside to absorb the rum then cover with half of the sugar, and chop coarsely and set aside. Next, mix the butter, brown sugar, and remaining half of the sugar together until well creamed together. Beat in the eggs, orange juice, vanilla and orange zest. Next, fold in the dry ingredients, mixing well. Add in the chopped sugared raisins and mix thoroughly. Drop by rounded tablespoonfuls onto an ungreased cookie sheet and place in a preheated 375 degree oven for 12 minutes. Remove from the oven and let cool 3 minutes then slide off of the cookie sheet with a spatula and cool on a rack or plate. Serve warm or cold with lots of milk.
- Preparation Time: 20 minutes
- Total Cooking time: 50 minutes
Getting summer off to a great start is easy. Califiornia cherry season kicks off around Memorial Day, which is the perfect time to invite friends over for a party to celebrate the season. Go to calcherry.com for more Bing cherry recipes and step-by-step instructions that shows you how to make the “Easy as Bing Cherry Pie.”
|1||9-inch||refrigerated pie crust|
|5||cups||fresh California Bing cherries, pitted|
|1/2||cup||regular rolled oats|
|Vanilla ice cream (optional)|
Preheat oven to 400 degrees.
- Step 1: Crust. A wide selection of pre-made pie crusts is available in the refrigerator or frozen section of your local grocery store. Most will come in an oven-safe aluminum pie pan. (Note: It is a good idea to place the pan on a cookie sheet for stability while assembling and then place in the oven.)
- Step 2: Pit cherries. Fresh Bing cherries must be pitted for this recipe. And, since you’ll need 5 cups, this step is the most time-consuming in the process. However, a simple cherry pitting device can likely be purchased at your grocery store and will do the job quite nicely. Make sure to wear an apron in case you splatter juice. If you have young children around, they may enjoy helping to pit the cherries. More hands will make the job go much faster, but it is recommended taking this activity outside.
- Step 3: Filling. Combine the pitted cherries in a bowl with sugar and tapioca flour. Mix well and spoon into the prepared pie crust.
- Step 4. Topping. Technically, a pie with a crumb topping is called a crisp. But those who eat this dish will love it so much they won’t care what it’s called. Simply combine the remaining ingredients – oats, sugar, flour, softened butter, cinnamon and salt – into a small bowl and mix until evenly distributed and crumbly. Sprinkle over the top of the filling. Place in the oven and bake at 400 for 15 minutes. Reduce temperature to 325 and bake for another 30 to 40 minutes until bubbly and browned on top. Allow to cool to room temperature. Top each slice with a scoop of vanilla ice cream. Serves eight.
Courtesy of ARA Content
Calling all Mother Lode Cooks! Submit your favorite recipe(s) along with some info about your cooking experience, specialties and knowledge of local ingredients. We’ll add it to our recipe archive for all to enjoy! Bon Appetite!