More Stamping and Recipes

I told you that I would try the Cherry Cheese Pizza recipe, with our cherries off of our cherry tree, and I did! Not bad. I took it to share with all the gals at the Retiring Stamp Set party Friday night, that my good friend and Stampin Up demonstrator organized. It was a fun time for all! I and Musician attended, as well as Bassmaster's girlfriend, her sister and her sister's friend from college, as well as many others. However, Friday night I was told that when the five of us moved from table to table to create our cards, it was like a mass exodus. We had a great time creating. The college friend struck out on her own creative streak after our first card. She loved the "stickels", the more bling the better! I never did ask her if she was left handed?!?!?


We had a fun and relaxing time! Here are some of my creations from that event as well as a picture of the finished and partially eaten Cherry Cheese Pizza. I have also listed the ingredients and directions for making this below.

Cherry Cheese Pizza

1 c all-purpose flour

1/8 t. baking powder

1/4 c cold butter or margarine

2 T. vegetable shortening

(I just went ahead and used buttered flavored Crisco in 1/4c. and 2T. measurements)

3-4 T. water

1 - 8 oz. pkg. cream cheese, softened

1/2 c granulated sugar

2 large eggs

1 t. vanilla extract

Sweetened whipped cream (opt.)

1/3 c chopped pecans or almonds (this is also opt. but taste much better with)

Topping:

2 1/2 c fresh or frozen pitted tart cherries or 1-15oz. can tart cherries

1/3 c granulated sugar

2 T. cornstarch

1 T. butter or margarine

1/8 t. almond extract

In a bowl, combine flour and baking powerder; cut in butter and shortening until mixture resembles coarse crumbs. Gradually add water, tossing with a fork until dough forms a ball. Roll out into a 14-inch circle. Place on an ungreased 12-inch pizza pan. Flute edges to form a rim; prick bottom of crust. Bake at 350 degrees for 15 minutes.

In another bowl, beat cream cheese and sugar until smooth. Beat in eggs and vanilla. Stir in nuts. Spread over crust. Bake 10 minutes longer. Cool.

Drain cherries, reserving 1/3 c juice. Set cherries and juice aside.

In saucepan, combine sugar and cornstarch; stir in reserved juice until smooth. Add cherries. Cook and stir 2 minutes longer. Remove from the heat; stir in butter, extract and food coloring. Cool to room temperature; spread over cream cheese layer. Garnish with sweetened whipped cream, if desired. Makes 10-12 servings.