Engagement Chocolate Tart

Ingredients

For the crust
1 1/4 cups flour
1/2 tsp salt
2 tsp cocoa powder
1/2 cup butter, cold and cubed
~1/4 cups ice cold water

For the filling
1 1/4 cups heavy cream
9 ounces bittersweet chocolate, chopped
2 eggs
1 tsp vanilla
1/4 tsp salt

For the glaze
2 Tbs heavy cream
1 3/4 ounces bittersweet chocolate, finely chopped
1 tsp light corn syrup
1 Tbs warm water

Procedure

Preheat oven to 350 degrees. To make the crust, combine flour, salt and cocoa. Mix until well combined. Rub in butter with hands until mixture resembles coarse crumbs. Add cold water a little bit at a time, mixing with hands until dough just holds together. Don't let dough become too wet or sticky. Press dough into a 9-inch tart or pie pan. Using a fork, poke a few holes in the dough on the bottom of the pan. Bake for 10 minutes, then let cool about 10 -15 minutes.

To prepare the filling, bring cream to a boil, then pour over chocolate in a medium bowl and let stand 5 minutes. Gently stir until smooth. Whisk together eggs, vanilla, and salt in another bowl, then stir into melted chocolate. Pour filling into cooled crust. Bake until filling is set about 3 inches from edge but center is still wobbly, 20 to 25 minutes. (Center will continue to set as tart cools.) Cool completely in pan on rack, about 1 hour.

To make the glaze, bring cream to a boil and remove from heat. Stir in chocolate until smooth. Stir in corn syrup, then warm water. Pour glaze onto tart, then tilt and rotate tart so glaze coats top evenly. Let stand until glaze is set, about 1 hour. Decorate with powdered sugar if you wish!

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Tongue-hugging Coffee Chocolate Bundt

Ingredients

For cake
1 cup water, boiling
1/2 cup unsweetened cocoa powder
2 tsp instant espresso or instant coffee powder
2 cups flour
2 tsp baking powder
2 tsp cinnamon
1 tsp salt
2 cups brown sugar
1 cup vegetable oil
1 Tbs vanilla
2 eggs
1 cup chocolate chips

For Frosting
1/2 can sweet and condensed milk
2 Tbs butter (at room temperature)
3 heaping Tbs instant coffee crystals
1 tsp vanilla
1+ cups powdered sugar

Procedure
Preheat oven to 35o degrees. Whisk together boiling water, cocoa powder, and 2 tsp espresso powder in a small bowl or glass measuring cup. In a medium bowl, whisk together flour, baking powder, cinnamon and salt. In electric mixer, beat 2 cups brown sugar, 1 cup vegetable oil and vanilla until blended. Add eggs and beat well, until smooth. Beat in half of flour mixture, then add cocoa mixture, beat. Mix in remaining flour mixture, then fold in the chocolate chips. Pour batter into well-greased bundt pan. Bake for about 50 minutes, or until a toothpick comes out nearly clean. Cool 10-15 minutes, then transfer to a cooling rack. As cake cools, make frosting.

To make the frosting, combine sweet and condensed milk and butter. beat in a mixer, or with a hand mixer. In a small dish, combine coffee crystals with vanilla and mix until coffee crystals dissolve. Stir until smooth, and add to the sweet and condensed milk. Stir in powdered sugar until you reach desired consistency.

Drizzle frosting over cake, add a few chocolate chips on top for decoration if desired.

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cake recipe from epicurious.

Autumn Crumble

Ingredients for filling
1 apple, sliced thinly
1/3 cup cranberries, frozen or fresh
1/3 cup blueberries, frozen or fresh
2 Tbs brown sugar
2 Tbs orange juice
Dash of cinnamon
Dash of allspice

Ingredients for crumble
1/2 cup flour
1/4 cup brown sugar
1/4 cup oats
5 Tbs chilled butter
Dashes of cinnamon
Dash of Chinese Five Spice
Dash of clove powder


Procedure
Preheat oven to 350 degrees. Combine filling ingredients in a small mixing bowl. Evnely distribute among 6 4oz ramekins. In a separate bowl combine crumble ingredients. Evenly distribute over the 6 ramekins. Place ramekins in a 9x13 baking dish or on a cookie sheet. Bake for 25 minutes or until delicious.


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Basic Biscuits

Ingredients
1 1/2 tsp baking powder
5 cups flour
1 Tbs salt
10 Tbs or 1/2 cup plus 2 Tbs chilled butter
2 cups buttermilk or 2 Tbs lemon juice and enough milk to make 2 cups

Procedure
Preheat oven to 500 degrees. Combine dry ingredients in a medium mixing bowl. Cut in the butter and mix in with your fingers until dough resembles coarse sand. Add buttermilk or milk lemon juice mixture. Mix until combined. Turn out onto a lightly floured surface and knead for a minute or two. Roll out dough to 3/4 inch thickness; stamp out biscuit sized rounds and place on a lined baking sheet. Bake for about 12 minutes.

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Recipe care of here.

Pita Bread

Ingredients
1 Tbs active dry yeast
1 1/4 cups warm water
1 tsp salt
3-3 1/2 cups flour

Procedure
Dissolve yeast in water and let gurgle a bit (apprx 5 min). Mix together with flour and salt. Knead 10 or so minutes. Eight minutes in a electric mixture with a dough hook works perfectly. Divide dough into 6-15 pieces, depending on desired side, and roll each piece into a 1/8 inch think disk. Let disks rise on a lightly floured surface for 30-40 minutes.

Preheat oven to 425 degrees. Transfer disks onto lined baking sheets and bake for 12-17 mintues or until spendidly puffy and browned.

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Recipe from right here.

Cornmeal Lime Cookies with Rich Hot Cocoa

Ingredients
1/2 cup butter
2/3 cup white sugar plus 3 Tbs
1 egg
zest of 1-2 limes
juice of one lime
3/4 cup cornmeal
1 tsp baking powder
1/4 tsp salt
1 1/4 cups flour

Procedure
Preheat oven to 375 degrees. Beat butter, 2/3 cup sugar, and egg together. Add everything else but the 3 Tbs sugar. Mix well. Drop scoops of batter unto a lined or greased cookie sheet. Use the bottom of a glass or measuring cup to flatter the each batter scoop into a flat disk. Dip the glass or measuring cup in the 3 Tbs of sugar before and after pressing down each cookie. Bake for 10-12 minutes. Serve with hot cocoa (trust me; I know ti sounds strange, lime and chocolate, but it's absolutely scrumptious).

For a rich hot cocoa, mix 1 cup milk, 3 oz semi-sweet or bitter-sweet chocolate, 2 Tbs honey, 1 tsp cinnamon, and 1/2 tsp allspice in a saucepan over medium heat for 5-10 min or until all ingredients have combined and cocoa has reached desired temperature.


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Note: some allrecipe influence

Butternut Squash and Red Onion Casserole

Ingredients
1 butternut squash, skinned and cubed
1 cup spinach
1 head of garlic
2 red onions, sliced
2 Tbs olive oil
2 Tbs butter
3 jalapenos or other spicy pepper
1 Tbs dried Thyme or a couple of sprigs fresh
Salt and Pepper to taste
Assorted spices
1 cup whole milk
2 eggs, beaten
6-8 oz grated cheese, any kind will do
1 cup cheerios, crushed

Procedure
Preheat oven to 375 degrees. Bring a pot of water to boil. Add squash and boil for 8-10 minutes. Add spinach to boiling water for the last couple of minutes. Drain pot and set aside squash and spinach. In a large saucepan sauté the onions and garlic in the olive oil. Combine squash, spinach, spices, butter, peppers, eggs, milk and most of the cheese. Mix until combined and pour into a 9 x 13 baking dish. Bake for 45 minutes. Remove from oven and garnish with cheerio crumbs and remaining cheese. Bake for another 15 minutes.

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Adapted from here.

Cranberry Almond Bundt Cake

Ingredients
2 cups white flour
3/4 cups rye flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1 1/2 tsp cardamon
1 tsp cloves
1 cup butter
1 cup sugar
1 cup brown sugar
3 eggs
1 1/2 tsp vanilla
1/2 tsp almond extract
1 cup plain yogurt
1 cup toasted almonds, chopped
1 cup frozen cranberries

For Glaze
2/3 cup powdered sugar
4 Tbs lemon juice

Procedure
Preheat oven to 350 degrees. To toast almonds place coarsely chopped almonds on cookie sheet in 350 degree oven fro 7-10 minutes. In a medium mixing bowl beat butter until smooth. Add sugars and cream together for approximately 3 minutes. Add eggs one at a time. Add vanilla and yogurt. Stir in between each addition. Add in all dry ingredients. Mix until just combined. Fold in cranberries and almonds. Pour batter into greased bundt pan and bake for 65-75 minutes, or until tester comes out clean. Let dry completely before glazing. For glaze combine powdered sugar and juice. Drizzle over cake.



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Adapted from an Epicurious recipe.

Pumpkin Spice Bread

Ingredients
15 oz (1 can pumpkin puree)
1/2 cup canola oil
4 eggs
1/2 cup applesauce
2/3 cup water
2 cups sugar
3 1/2 cups flour
2 tsp baking soda
1 1/2 tsp salt
2 tsp cinnamon
2 Tbs instant coffee
1 tsp allspice
1 tsp cloves
1 cup chocolate chips (optional)

Procedure
Preheat oven to 350 degrees. Combine pumpkin, oil, eggs, water, applesauce, and sugar in a large mixing bowl and cream together. Add dry ingredients and mix until just combined. Pour batter into two 9x5 baking pans. If desired mix in chocolate chips with half the batter for a Chocolate Pumpkin Spice Loaf. Bake for 60 minutes or until tester comes out clean.



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Adapted from an allrecipes recipe.

Mini Chocolate Cookies

Ingredients
5 oz semisweet chocolate
1/2 cup flour
1/2 cup rye flour
1/2 tsp baking soda
1/2 tsp baking soda
1/2 tsp salt
1 cup rolled oats
1/2 cup walnuts, finely chopped
1/2 cup butter
1 cup brown sugar
1 Tbs molasses
1 egg
1 1/2 tsp vanilla

Procedure
Preheat oven to 350 degrees. Chop walnuts and chocolate as fine as possible. Combine with rest of dry ingredients in a medium mixxing bowl. In a a separeate bowl cream butter and brown sugar. Add molasses and egg. Mix well. Add vanilla; mix well. Mix in dry ingredients by hand. Dallop dough onto greased or lined cookie sheet and bake for 7-12 minutes.

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Recipe from 101cookbooks.

Carrot Cake

Ingredients for Cake
2 cups flour
2 cups sugar
1 tsp salt
3 tsp cinnamon
1 tsp allspice
1 tsp baking soda
1 tsp baking powder
1 cup vegetable oil
4 eggs
3 cups grated carrot
1 cup chopped walnuts

Ingredients for Frosting
16 oz cream cheese, softened (fat free is ok)
1/2 cup butter, softened
2 cups powdered sugar
food coloring
1 cup grated carrot
1/4 cup sugar

Procedure
Preheat oven to 350 degrees. Grease two 9 inch cake pans. Line with parchment paper and re-grease. Combine sugar, flour, salt, oil, baking powder, baking soda, cinnamon, and allspice in a large mixing bowl. Mix until combined. Add in eggs one at a time. Stir in carrots and walnuts. Pour batter into pans and bake for 30-40 minutes or until tester comes out clean and cake has pulled away from sides of pan. Let cool in pan for ten minutes. For frosting, combine cream cheese, butter, food coloring and powdered sugar. In a separate bowl combine carrot and sugar. Assemble cake.



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Adapted from allrecipe's recipes

Applesauce Cake with Lemon Glaze

Ingredients for Cake
1 1/4 cups flour
2/3 tsp baking powder
1/3 tsp baking soda
3 tsp cinnamon
1 tsp allspice
1 tsp cloves
1/4 tsp salt
1/3 cup whole milk
3/4 cup applesauce
9 Tbs butter
2/3 cup brown sugar
2 eggs

Ingredients for Frosting
3/4 cup powdered sugar
1 tsp lemon juice
2 tsp hot water


Procedure
Preheat oven to 350 degrees. In a medium mixing bowl combine dry ingredients minus the brown sugar. In a second mixing bowl mix together milk and applesauce. In a third mixing bowl cream butter. Add brown sugar and mix well. Add eggs; mix well. Add in dry ingredients and applesauce mixture in three batches alternating between dry and wet, beginning and ending with the dry ingredients. Mix until just combined. Pour into greased 9x13 loaf pan and bake for 60-70 minutes or until tester comes out clean. Let cool ten minutes in pan, before removing to drying rack. Let cool completely before glazing. For glaze, combine powdered sugar, juice and water. Mix well and drizzle over cool cake.



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Adapted from here.

Espresso Chocolate Mini-Muffins

Ingredients
1 cup whole wheat flour
1/3 cup brown sugar
1/2 tsp baking powder
2 tsp instant coffee powder
1/2 tsp ground coffee
1 egg
1/3 cup milk
1/4 cup butter or margarine, melted
2 tsp vanilla
1/3 cup applesauce
1/2 cup chocolate chips

Procedure
Preheat oven to 350 degrees. In a medium mixing bowl combine dry ingredients. Add egg, milk, melted butter, vanilla, and applesauce. Mix until combined. Fold in chocolate chips. Spoon batter into greased mini-muffin cups. Put muffin cups on baking sheet or in normal muffin pan. Bake for 15 minutes.


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Pah Pah's Finish Cardamon Braid

makes 3 loaves

Ingredients
2 cups milk
1 cup sugar
1/4 cup butter (melted)
1 tsp salt
2 packages quick rise yeast
1/2 cup warm water
2 eggs
1 tsp cardamon seeds (I used ground cardamon)
8 1/2 - 9 cups flour

Procedure
Warm the milk, stir in melted butter, sugar and salt. Sprinkle yeast over warm water, and stir to dissolve. Add yeast mixture, eggs, cardamon, and two cups flour to milk mixture. Beat with electric mixer or spoon until smooth. Gradually add enough remaining flour to make a soft dough that leaves the sides of the bowl. Turn dough onto lightly floured surface, knead about 10 minutes. Place in lightly greased bowl, turn dough over to lightly coat in oil. Let rise about 1 1/2 hours.

Preheat oven to 375 degrees. Divide dough into thirds. Then divide each piece into thirds again, and braid. You should have three braided loaves. Place braids onto an ungreased baking sheet. let rise until double (30-45 minutes). bake 20 to 25 minutes at 375.


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Vegan Grape Bread

Ingredients
3/4 cup vegan crunchy peanut butter
1/4 cup agave nectar
1 cup soy milk
1 banana
1 cup whole wheat flour
1 cup flour
1 1/2 tsp baking powder
1 tsp salt
2 Tbs milled flax seeds
1/3 cup boiling water
1 1/2 cups grapes
1/2 cups rolled oats

Procedure
Preheat oven to 450. In a large mixing bowl cream together peanut butter, agave nectar, soy milk, and banana. In a separate bowl combine milled flax and boiling water; let sit for 2 minutes before adding to the wet ingredients. Add flours, salt, and baking soda. Fold in grapes, and pour batter into a greased 5x9 baking pan. Bake for a really long time, like 45 minutes plus. Remove from oven when a tester comes out clean.

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Wholeish Wheat Bread

Ingredients
2 cups whole wheat flour
2 cups flour
2 tsp salt
1 Tbs sugar
1 1/2 tsp active dry yeast
3/4 cup warm water
3/4 cup warm milk

Procedure
Combine flours, salt, sugar and yeast in a large mixing bowl. Add water and milk (N.B. any combination of water and milk can be used as long as it equals 1 1/2 cups). Mix until combined. Knead on a lightly floured surface for 10-15 minutes. Let rise in a covered oiled bowl for 3-4 hours or until roughly doubled in size. Knead for another 3-4 minutes. Place in a oiled 5x9 baking pan, and let rise for an additional hour or so. Preheat oven to 450 degrees. Bake for 15 minutes. Reduce heat to 425 degrees. Bake for an additional 15-25 minutes.



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Chocolate Walnut Cookies

Ingredients
1 1/2 cups flour
1/4 cup whole wheat flour
1/4 cups unsweetened cocoa powder
1/2 tsp baking powder
1/2 tsp salt
3/4 cup butter, melted
1 cup brown sugar
1/2 cup sugar
1 Tbs vanilla
2 eggs
1 1/2 cups chocolate chips
1 cup walnuts

Procedure
Preheat oven to 325 degrees. Cream together sugars and butter; add eggs and vanilla. Mix well. Add dry ingredients. Mix until combined. Add chocolate chips and walnuts and mix until just combined. Dollop onto greased baking sheet and bake for 10 minutes.


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Opa's Glorious Sponge Cake

Ingredients
6 eggs, separated
1 cup sugar
1 cup flour
1/4 cup orange juice
1 tsp orange zest
1/2 tsp cream of tartar
1/2 tsp salt
3 cups berries
3 cinnamon sticks
1 Tbs honey

Procedure
Preheat oven to 325 degrees. Separate the eggs. Whisk the egg yolks. Add sugar. Beat well. Add in the flour and salt alternatively with the juice and zest, beating well, all the while. In a separate bowl beat the egg whites with the ream of tartar until medium hard peaks form. Fold the egg whites into the batter and pour into ungreased tub pan. Bake for 60-65 minutes. Let cool and use a sharp knife to cut the cake off the sides of the pan. Combine berries, honey and cinnamon sticks in a small sauce pan and heat to desired consistency. Drizzle berry syrup over cake.

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Oma's Banana Bread

Ingredients
1/4 cup margarine
1/2 cup sugar
1 egg
1 cup whole wheat flour
2 Tbs water
1 1/2 cups mashed bananas
1 1/2 cups flour
1/2 tsp salt
2 tsp baking powder
1/2 tsp baking soda
1 tsp vanilla
1/2 cups nutmeats

Procedure
Pree-heat oven to 350 degrees. Cream together margarine and sugar. Add egg and mix well. Add whole wheat flour, and combine. Combine water with banana in separate bowl and add alternatively with the rest of the dry ingredients. Mix well. Add nutmeats and vanilla. Pour into a greased 5x9 loaf pan. Bake for 60 min.



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Oma Buns

Ingredients
1 1/2 tsp salt
1/3 cup oil
2 Tbs honey
1 3/4 cups warm water
1 Tbs yeast
5 cups whole wheat flour


Procedure
Mix together salt, oil, honey, water, and three cups of flour until well combined. Add yeast; mix well. Add remaining flour, and knead for 10-15 minutes. If dough resists kneading too much let it rest for 5-10 minutes. Divide dough into eight equal portions, and form into balls. Let round loaves rise on a greased baking sheet for 45-60 minutes. Bake at 350 degrees for 25-35 minutes.


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Simple Crackers

Ingredients
1 1/2 cups flour
1/2 tsp salt
1/2 tsp instant yeast
1 Tbs honey
1 Tbs vegetable oil
1/3-1/2 cups water
toppings

Procedure
Mix everything but the water together in a large bowl. Add just enough water for the dough to com together into a ball. Knead for 10-15 minutes or until you can stretch the dough thin enough with your hands to see light through it without it first breaking. Let rise in a covered oiled bowl for 1-2 hours at room temperature or for up to 12 (or so) in the fridge.

Pre-heat oven to 350 degrees. Let dough return to approximately room temperature before rolling as thin as you can directly onto a baking sheet. Sprinkle on toppings. Toppings may include herbs like oregano, basil, marjoram, seeds like flax and sesame, and spices like cinnamon, turmeric, all spice, and fennel.

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Chocolate Mousse Filled Cream Puffs

Ingredients

For the Mousse
1 cup boiling water
8 oz. chocolate, in small pieces (I used semi-sweet chocolate chips)

For the Pastry
1/2 cup water
1/4 cup (1/2 stick) butter or margarine
1/8 teaspoon salt
1 Tbs sugar
1/2 cup all-purpose flour
2 eggs


Procedure for the mousse
In a large bowl, pour boiling water over chocolate pieces. Stir with a whisk until chocolate is completely melted. Place bowl into a larger bowl filled with ice (to cool the chocolate slowly). With an electric mixer, beat chocolate mixture. Make sure to wear an apron, and to avoid a messy kitchen, place bowls in the sink while beating. Chocolate will slowly thicken (be patient), then begin to whip like cream. If chocolate becomes runny again, reheat the chocolate (over medium heat) until warm and less frothy. Then repeat the beating over an ice bath. Once stiff peaks form, cover mousse and refrigerate for at least 1 hour.

If you have a hard time believing this recipe, watch Heston Blumenthal whip up a batch here.

Procedure for the pastry
Preheat oven to 400°F. Grease cookie sheet. In a small saucepan, combine water, butter, salt and sugar. Cook over medium heat, stirring until butter melts and mixture boils. Reduce heat to low and add flour all at once, stir quickly for 1 minute or until dough leaves sides of pan and forms a ball. Remove from heat. Add eggs one at a time, beating with an electric mixer after each addition. Beat until smooth. Drop dough by heaping tablespoons onto greased cookie sheet (should make six puffs). Bake 25 minutes. If puffs are not yet golden brown, continue baking up to five minutes with the oven door propped open. Immediately transfer puffs to a cooking rack. When puffs have cooled slightly, horizontally slice puffs in half. When cooled, fill bottom halves of puffs with mousse, and replace tops. Sprinkle with powdered sugar and serve.

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pastry slightly adapted from a The Cooking Photographer recipe.
mousse basically verbatim from a Heston Blumenthal recipe.

Zucchini Bread

Ingredients
3 eggs
1 cup oil
1 cup sugar
1 cup brown sugar
2 cups peeled & shredded zucchini
3 tsp vanilla
3 cups flour
1 tsp salt
3 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground ginger
1 tsp baking soda
1/4 tsp baking powder
1 cup chopped walnuts


Procedure
Preheat oven to 325 degrees. Beat eggs. Add oil, sugars, zucchini and vanilla. Mix lightly until well combined. Stir in flour, salt, cinnamon, nutmeg, ground ginger, baking soda and baking powder. Mix in chopped walnuts and pour batter into two well-greased loaf pans. Bake 1 hour. If bread is still gooey in the middle, bake for another 10 minutes.


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Chocolate Covered Coconut Macaroons

Ingredients
14 oz package sweetened shredded coconut
¾ cup sugar
¾ cup egg whites (about 5 large eggs)
1 ½ tsp vanilla
¼ tsp almond extract
8 ounces semisweet chocolate chips
¾ cup cream

Procedure
In a large saucepan, combine shredded coconut, sugar, and egg whites. Stir until well combined. Cook over medium-low heat, stirring regularly, about 12-15 minutes, until the mixture no longer looks creamy, but is pasty and sticky. Do not cook until dry. Remove from heat. Mix in vanilla and almond extract. Spread mixture onto large baking sheet lined with waxed paper. Refrigerate until cold, about 30 minutes.

Preheat oven to 300 degrees. Grease baking sheet, and scoop coconut onto baking sheet using a ¼-cup measuring cup. Pack the coconut mixture into domes, you should have about a dozen. Bake the macaroons until golden, about 30 minutes. Transfer to a rack and cool.

Place chocolate chips in a medium bowl. Heat cream in a small saucepan until very hot but not boiling. Remove from heat, and pour cream over chocolate. Whisk chocolate and cream until smooth and chocolate is thoroughly melted. Set cooling rack holding cookies over baking sheet and spoon glaze over macaroons, covering them almost completely and allowing chocolate to drip down the sides. Leftover glaze can be refrigerated. Refrigerate macaroons until glaze sets, at least 2 hours. Transfer to an airtight container, and refrigerate or freeze.

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basically verbatim from an Orangette recipe.

Delicious Cherry Pie

Ingredients

For the Crust
2 cups flour
2 Tbs sugar
1/2 tsp salt
12 Tbs cold butter, cut into small pieces
4 Tbs shortening
6 Tbs ice water
1 egg yolk
1 Tbs milk

For the Filling
1 1/2 lbs. fresh cherries, stemmed, pitted, halved (I used a mixture of dark Lambert and light Royal Ann cherries)
1/4 cup sugar
1/4 cup brown sugar
2 1/2 Tbs cornstarch
2 tsp vanilla
1/4 tsp cinnamon
1 Dash nutmeg


Procedure
For the crust, in a large mixing bowl, stir together the flour, sugar, and salt. Work the butter and shortening in with your fingers, until the mixture resembles coarse bread crumbs. Sprinkle in ice water, 1 Tbs at a time, stirring gently with a fork after each addition, adding only enough ice water to form a rough mass. Do not add more than 6 Tbs. Divide the dough in half, and pat each half into two smooth, flattened disks. Wrap in plastic wrap, and refrigerate for 30 minutes.

Preheat oven to 375 degrees F.

For the filling, in a large bowl, combine cherries, sugar, brown sugar, cornstarch, vanilla, cinnamon, and nutmeg. Stir well to combine.

To assemble pie, roll out one of your pie dough rounds, thinly, on a floured surface, and fit into a 9-inch pie plate (other half of dough should remain in the refrigerator until needed). Using a slotted spoon, so as not to include too much liquid, scoop the cherries into the pie plate over the crust. Roll out the second pie dough round, and fit it over the top of the cherries. Trim off the excess dough, and make the crust look all pretty. Cut some vents into the pie dough. Whisk together egg yolk and Tbs milk. Brush the yolk mixture evenly over dough.

Bake pie for 65-70 minutes, or until crust is golden brown. If your crust or your crust edges starts to brown too quickly, cover with foil.

Cool pie on a wire rack, to room temperature, before slicing.

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basically verbatim from a Sugar Plum recipe.