Comments on: Can she bake a cherry pie cake?

By: anita

anita — Sun, 09 Jul 2006 20:59:18 +0000

I didn’t have any cherries, but I *did* have a couple of cups of blackberries . . . that’s extremely good, too! (I used almond extract, too.)

By: whaleshaman

whaleshaman — Sat, 08 Jul 2006 16:30:42 +0000

i sent this link to my friend, who replied:

Cheery Pie-Cake: I changed the name because when I look at desserts I get all cheerful inside while outwardly I drool!

By: Laurie

Laurie — Thu, 06 Jul 2006 05:50:05 +0000

Your cake looks luscious, and if we can get our hands on any more sour cherries (their season is so brief!) I’d love to try it. My husband has been experimenting the last couple of weeks, and made a delectable tart that also combines cherry and almond. Recipe here:
http://www.rootsandgrubs.com/2006/07/01/something-from-the-sour-path/

By: Melanie

Melanie — Thu, 06 Jul 2006 02:19:42 +0000

mmmMMM! I can’t wait to get to Seattle!

By: sophie

sophie — Thu, 06 Jul 2006 01:42:03 +0000

Looks delish and sounds like a fabulous time!

By: Raehan

Raehan — Wed, 05 Jul 2006 23:52:38 +0000

Yummy!!! Can you use canned pie cherries for that, too? Just in case I can’t find fresh pie cherries. I adore fresh whipped cream.

By: Bakerina

Bakerina — Wed, 05 Jul 2006 16:41:53 +0000

Oh, gracious. You do make a girl blush — although, considering that it’s Jill’s recipe, not mine, I don’t know why *I’m* doing all the blushing. Still…many thanks for your lovely and very kind words, as well as for giving me yet another reason to love those pie cherries.

By: srp

srp — Wed, 05 Jul 2006 15:57:57 +0000

Your food sounds so much more interesting that what we had here. Oh, I forgot, mom made a pecan pie, but with maple syrup so it had a slightly different taste than usual.

Yes, those of us over 50 have the ability to talk and eat at the same time; and without being too obnoxious about it.