It finally feels like spring in NYC! This has been the longest bout of cold and rainy weather I've witnessed since moving to NY. And because there has been such bad weather the crop of normally lucious springs flowers were few and short lived (unlike last spring.)
When I was still in high school, my mom created a compilation of all of us kids favorite recipes to surprise us with at Christmas. I'm the youngest in my family and while my older siblings were excited about this gift, I just shrugged it off as nice but not something I'd use.
Wow. What a couple of years, lots of knowledge, and tons of experiences does to a person. I treasure this book so much now! There are about 100 recipes of our faves that my mom took time to type out. Now that I'm older (and wiser) I am simply amazed that she etched out time for this project in her busy life which consisted of a full time job, cooking for the fam, practicing organ and piano, being active in our church, and being at every basketball game, soccer game, play, choral concert, and band concert my siblings and I were in.
½ C Crisco
(or use 1 C margarine instead of the above)
1 ½ C sugar
1 C flour
1 T lemon juice
1 can cherry pie filling
Ingredients for frosting:
Beat shortenings and sugar together until it resembles whipped cream. Add eggs one at a time. Beat well. On low speed, mix in flour and then lemon juice. Put in a greased and floured 10-inch x 15-inch jelly roll pan. (I used a 9x12.5 pan.) Mark dough into 24 squares (6x4). Put 1 T pie filling in center of each square. Bake 350 degrees for 35-40 minutes. Frost by dribbling lines of thin powdered sugar frosting over squares. Cut into squares when cool.
To make the frosting:
Mix ½ cup of powdered sugar with a teaspoon of milk. Keep adding milk/powdered sugar until you get the consistency you prefer. (I prefer mine to be pretty thick and sticky. Not runny.)