Is fixed!! Or rather, I figured out a way to make it work in short increments of time. How you ask?! Oh, simply turn off the furnace for the duration of baking.
Just in time for Valentines Day! The Mancub and I aren’t huge fans of the red and pink, chocolate and glitter covered holiday and all the overpriced restaurant dinners it entails. So we opted to stay in, cook a nice meal and drink some delicious Apple Wine that we picked up on our travels to the West Coast.
To put a cherry on the evening we ended the night with a sweet treat that I whipped up. With all the food-blog frenzy over “Dump-cakes” the past few weeks (thanks Bakerella) I decided to make a from-scratch version of my own. What better way to make use of all the sour cherries I had picked this summer that have just been hanging out in my freezer for months?
Ingredients:
1 Quart Sour Cherries, pitted and drained
1/2c Softened Butter
3/4c Granulated Sugar
2 Eggs
1 1/2c Self-Rising Flour
1/2c Milk
1/2 tsp. Vanilla Extract
3 Tbs. Brown Sugar
3/4c Sliced Almonds
Pre-Heat Oven to 350 Degrees
Grease a 9×13 baking dish and cover bottom with drained cherries
Cream together butter and sugar, when light and fluffy add vanilla extract. Add eggs one at a time and mix until incorporated. Add flour and milk alternately to creamed mixture, beginning and ending with flour.
Spread batter evenly over cherries and top with brown sugar and almonds.
Bake 25-30 minutes or until “toothpick” ready
Exactly the treat I wanted!
