Homemade Cherry Pie Filling#FoodieHoliday

No store-bought pie filling because today we’re making cherry pie filling completely from scratch with fresh cherries and preservatives free. The flavor of the cherry pie filling with few drops of vanilla and almond extracts add richness and depth and a touch of lemon juice keeps the overall flavor fresh and bright. 

I used stevia to reduce the sugar in this pie filling and it taste so good. Homemade cherry pie filling that uses fresh or frozen tart red cherries is easy to make on the stovetop in 15 minutes with just 3 simple ingredients. My cherry pie filling recipe is the thick, juicy cherry pie filling. 

Ingredients

2 Cups Cherries - pitted & halved
2 Tablespoons Sugar
1 Teaspoon Stevia
1 Tablespoons Corn Flour
1 Tablespoon Lime juice
1 teaspoon Vanilla extract
3 -4 Drops Almond extract
¼ Cup Water

Method

In a large sauce pan, add the cherries, sugar, water , lemon juice, together until thoroughly combined. Place this on medium low flame and let is cook for 10 to 15 minutes or until the cherries soften . Then add the cornstarch cook till the filling thickens. Switch off the flame add the vanilla, and almond extract and let it cool. Used the stick blender to make a slightly chunky pie filling. Cover filling and place in the refrigerator and use whenever you want. 

You can freeze this pie filling for 6 months too. It stay good in the freezer. 

Labels: Preservatives free, Foodie Holiday, Pie Filling, Cherries, Homemade, International Cuisine

This month we are sharing in Foodies Holiday Cherry Recipes 

Magical Ingredients: Black Forest Baked Oats

Art of Natural LIving: Homemade Cherry Shrub

Karen's Kitchen Stories: Cherry Chocolate Cookies

Hezzi-D's Recipe Box: Cherry Coffee Cake

Sneha's Recipe: Homemade Cherry Pie Filling

A Day in the Life on the Farm: Grilled Pork Tenderloin with Cherry Salsa

The Spiffy Cookie: Mini Cherry Lime Greek Yogurt Cheesecakes

Eggless Tutti Fruity Rawa/Semolina Bundt Cake#BundtBakers

This cake is butter/oil/flour free, yet this is so soft, moist and delicious. Try this cake so simple, just 3 steps, no fancy gadget like an electric hand mixer is needed, only hand whisk and a spatula and mix mix, cake is ready to bake. 

For this you require chiroti rawa/fine semolina. If you have the thicker rawa/semolina that we use to make upma then just pulse it once or twice in the mixer jar and it's ready to use.

1 Cup Measurement = 200Ml
Ingredients
1½ Cups Fine Rava/Semolina
½ Cup Fresh Yogurt - I used home set yogurt
½ Cup Fresh Cream/Single Cream
½ Cup Milk
½ Cup Heaped Chopped Tutti Fruity + Cherries
1 Cup Caster Sugar
½ Teaspoon Baking Soda
1 Teaspoon Baking Powder
½ Teaspoon Pineapple Essence
For Garnishing
2 Tablespoons Slivered Pistachios
2 Tablespoons Slivered Almonds
Method

In a bowl add the milk, cream, yogurt, sugar, baking powder, baking soda and mix well. 

It will start to froth, cover it and keep aside for 5 minutes. After 5 minutes this mixture will become frothy. 

Now add the rawa/semolina and mix it well. Again cover and keep it aside for 10 - 12 minutes. 

After 12 minutes the rawa/semolina will absorb most the moisture and swell, the batter will become thick.

Add the essence and chopped tutti frutiy and mix well.

Pour this into a greased 7" bundt pan, tap it on counter to remove any air bubbles, sprinkle silvered almonds and pistachios. 

Bake in a preheated oven at 180°C for 35 - 40 minutes or till a skewer inserted comes out clean. 

Keep it to cool on a wire rack for 15 minutes. Then un mold it 

let it cool completely. 

When it's completely cooled 

then only slice it or else it will crumble since this is a soft and moist cake.

This delicious soft and moist Tutti Fruity Rawa/Semolina Bundt Cake.

Enjoy!!

Labels: Semolina, Rawa, Eggless, No Butter, No Oil, Bundt, Cakes, Tutti Fruity, Cherries, Pistachios, Almonds, Fresh Cream

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient. Updated links for all of our past events and more information about BundtBakers, can be found on our home page

This month my Bundt Baker we are sharing Bundts baked with nostalgic flavors from our childhoods, our host is Camilla of Culinary Adventures with Camilla , thank you for this wonderful theme. Check out the nostalgic flavors from our childhoods Bundts below:

• All Too Sweet Mini Bundts by Culinary Adventures with Camilla
• Apple Bundt Cake by A Day in the Life on the Farm
• Cookies and Cream Mini Bundts by Food Lust People Love
• Eggless Tutti Fruity Rawa/Semolina Bundt Cake by Sneha's Recipe
• Honey Cake Inspired Bundt Cake by Magical Ingredients
• Monster B'zert Bundt Cake by Making Miracles
• Strawberry Bundt Cake with Marshmallow Cream Filling by Patyco Candybar
• Sweet Potato Bundt with Cream Cheese Glaze by Sweet Sensations

Mango Mastani - A Mango Ice Cream Sundae

Mango Mastani is a very popular kind of milkshake, I would say a sundae which originated in Pune and many different flavors of this are also available. It's a rich sundae. 

So delicious and filling, would suggest that have it before lunch, so that you can really enjoy this and skip lunch altogether. That's what me and my hubby did. For two tall glasses I finished a 750 Ml pack of ice cream, so you can see how rich in calories this is.  

Makes 2 Tall Glasses
Ingredients  

3 Medium Alphonso Mangoes
750 ML Vanilla Ice cream or Butterscotch
250 Ml Full Cream Milk - chilled
For Garnishing1 Medium Alphonso Mango
Chopped Almond, Pistachios
Glazed Cherries
Finely Chopped Tutti Frutti

Method 

Peel them mangoes , remove seed and cut it into pieces ( or can use ready to use puree packs or canned mangoes) but this taste more delicious with fresh mangoes.
For garnishing scoop out balls with a small melon scoop.  Use the remaining pulp for the blending.

In a blender jar, add the chopped mangoes, milk and 3 scoops of ice cream ( used butterscotch ice cream). Blend this till smooth.

Mango smoothie is ready, it should be thick yet pourable. 

In a serving glass, add few chopped nuts, a glazed cherry. 

Top it with a scoop of ice cream.  

Now pour a little of the blended mango smoothie.  

Again top it with a small scoop of ice cream and chopped  nuts, tutti frutti, cherries.

 hmm..mm looking so yum..

Again pour the smoothie(leaving space for the ice cream and garnish say ¾ th of the glass).  

Top it with a big scoop of ice cream , a sprinkle of chopped nuts, tutti frutti, glazed cherry and melon balls.  

Serve this immediately with a spoon  or straw.

Enjoy... eat, sip, slurp.... glass of deliciousness.

Labels : Mango, Juices, Ice Cream, Almond, Pistachios, Tutti Fruity, Cherries, Maharashtra

Cherry Bundt With Homemade Maraschino Cherries#BundtBakers

At last it's time to bake a Cherry Cake using my very own Homemade Maraschino Cherries! I made these in June 2019 and refrigerate them.

Ingredients
½ Cup Packed Homemade Maraschino Cherries
1½ Cups All Purpose Flour 

½ Teaspoon Baking Soda
1 Teaspoon Baking Powder
115 Grams Salted Butter
1 Cups Caster Sugar
2 Large Eggs -  separated
1/3 Cup Cherry Syrup 
1/3 Cup Sour Cream

Two drops Pink Color

½ Teaspoon Vanilla Essence
2 Tablespoons All Purpose Flour

Method
Butter a bundt pan well and keep aside.
For the Cherries 

Drain 1 cup of pitted and de-stemmed maraschino cherries from their syrup ( one jar of homemade) and set aside, reserving the syrup for use in this recipe. Letting them sit draining on the counter in a strainer.  Use a few paper towels and pat the cherries somewhat dry, so that they are not dripping in syrup. Finely chop the cherries. 
Sprinkle the fine-chopped cherries  with 2 Tablespoons all purpose flour and stir with a fork to incorporate.

For the Cake Batter
In a  bowl,  beat  the egg whites until light, fluffy and forms soft peaks. 

In a another bowl cream the butter, sugar, till light and creamy, add the egg yolks one at a time and continue to beat till incorporated . Add the essence and mix well, now add the sour cream and continue to beat till incorporated.  Add the flour and cherry syrup little at a time and on low speed continue to beat till the flour and syrup is incorporated. Now fold in the egg whites with a spatula  a little at a time till no white specks are seen and the egg whites are well mixed.

Divide this batter into three parts.
In one part add pink color and the cherries, fold it in well with a spatula till the color is evenly mixed in the batter.

In the prepared bundt pan first add one part of the white batter at the bottom and  level it with a spatuala.  Now spread the cherries pink batter and spread it evenly.  

Pour the remaining white batter and spread it evenly.  

Tap the pan on the work surface lightly and bake it in a preheated oven at 180°C,  for  30 to 35 minutes or until toothpick test inserted in center shows clean.

Cool it completely and then un mold. 

 Enjoy.. this so soft and spongy!! My hubby is pestering me to make this again.

Labels : Cherries, Homemade, Bundts, Bundt Bakers , Maraschino 
Bundt Bakers March 2020:

Cherry Bundt Cakes
Banana Split Bundt Cake from Food Lust People Love
Black Forest Bundt Cake from Making Miracles
Cherry Bourbon Bundt from Sweet Sensations
Cherry Cake With Homemade Maraschino Cherries from Sneha's Recipe
Cherry Chocolate Chip Cake from Palatable Pastime
Cherry Jelly and White Chocolate Bundt Cake from Patyco Candybar

• #BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient. Updated links for all of our past events and more information about BundtBakers, can be found on our home page.

Homemade Maraschino Cherries

These have such a delicious taste and flavor any day 100 times better than the tinned stuff you get in the market. Here the tinned Maraschino Cherries are so expensive. The homemade ones are so cheaper and preservative free. You can just pop them into your mouth and relish them, they so..ooo.. good.

Ingredients

Day One 

500 Grams  Maraschino Cherries
1 Liter Water
1 Teaspoon Sea Salt

Method

Half  the cherries I,  pitted & half I kept with the stems.
Boil a liter of water with a heaped teaspoon of sea salt when it comes to a boil. Switch off the flame and let the water come to room temperature. Now add the pitted and stem cherries and cover the pan with a  tight fitting lid immediately and let them sit in the salt water overnight.
Day Two
Ingredients 

175 Ml Water
2½ Cups Heaped Granulated Sugar
A Juice of Small Lemon 

½ Teaspoon Almond or Mixed Fruit Essence 

Method 

Make a simple  syrup with water, sugar. When the water come to a rolling boil,  add juice of one fresh lemon and continue to boil this till the sugar melts, keep stirring it so that the sugar does not burn at the bottom. When the sugar melts. Switch of the flame and let it cool completely. Add the essence and give it a quick stir.  

Strain the syrup.

As the syrup is cooling drain the salted brine cherries, throw away the salt water and and wash them in fresh water once. Let them dry a little . Then store the cherries in the simple syrup in a sterilized bottle and refrigerate them until you want to use. 

The Homemade Maraschino Cherries are ready to use.

I loved these cherries and would pop one or two very often.

Labels :  Cherries, Homemade, Preservatives free, Healthy