Cherry Cobbler

2 (16 oz.) cans sour cherries
Orange juice
6 tablespoons cornstarch
1-1/2 cups sugar
4 tablespoons margarine
1/2 teaspoon almond extract
Pastry for a double crust pie

Directions:
Line a 7x9x2-inch pan with pastry crust; set aside. Drain and reserve the juice from the cherries. Add enough orange juice to the cherry juice to make 2 cups. Heat juice in double boiler (or a heavy-bottomed saucepan over low heat). Mix cornstarch and sugar. Stir into juice and cook until thickened (10 minutes or more.) Stir frequently to prevent sticking and lumps. Add margarine, almond extract, and the drained cherries. Pour hot cherry filling into the pastry-lined baking dish. Add top crust; prick holes in top crust with a fork. Bake at 450° for 40 minutes or until crust is lightly browned.

Jefferson Davis Pie

1 unbaked pie shell
2 cups brown sugar
1 tablespoon sifted flour
1/2 teaspoon nutmeg
1 cup cream
4 eggs, slightly beaten
1 teaspoon lemon juice
1/2 teaspoon lemon rind grated
1/2 cup melted margarine

Directions:
Sift sugar, flour, and nutmeg together. Add cream and mix well. Add eggs and mix well. Add lemon juice, grated rind, and melted margarine. Beat until mixture is smooth. Pour into unbaked pie shell and bake at 375° for 45 minutes or until custard tests done. Cool and serve with whipped cream.

Notes:
Like most Jefferson Davis pie recipes, this recipe creates a very sweet, very rich "chess pie" sort of custard. Read a bit about the history of the recipe here: Who Can Resist Jefferson Davis Pie?"

Pecan Meringues

2 large egg whites
1 cup sifted powdered sugar
1 cup finely chopped pecans
1/2 teaspoon vanilla

Directions:
Beat egg whites until stiff (standing in peaks). Fold in sugar and nuts. Add vanilla. Drop by teaspoonful onto a well-greased cookie sheet. Bake at 325° for about 18 minutes, or until meringues are set and their peaks lightly browned. Remove the cookie sheet from oven and place on a rack to cool for ten minutes. Then lift meringues gently from the sheet with a spatula. Makes 20.

Notes:

Zucchini Health Bread

3 eggs
1 cup honey
2 teaspoons vanilla
1 cup oil
1/4 teaspoon baking powder
1 teaspoon baking soda
2-1/2 teaspoons cinnamon
2 cups whole wheat flour
1/4 cup wheat germ
1/4 cup bran
2 cups grated, unpeeled zucchini
3/4 cup chopped nuts
1/2 cup raisins

Directions:
Beat eggs and honey. Stir in vanilla and oil. Combine dry ingredients and add to egg mixture. Stir in zucchini, nuts and raisins. Pour mixture into two greased loaf pans. Bake at 325 degrees for 60 to 70 minutes or until bread tests done with a toothpick.

Coffee Cake Topping

1/2 cup brown sugar
2 tablespoons butter, softened
2 tablespoons flour
1 teaspoon cinnamon
1/2 cup chopped nuts

Directions:
Combine butter and sugar; mix well. Add flour and cinnamon; mix well. Stir in chopped nuts and toss together. Sprinkle across the top of unbaked bread dough and bake according to recipe instructions.