Recipes

Medieval Kitchen Cherry O' Cream Pie

The most sinful, delicious, get-fat-quick pie on the face of the planet. As
children, my brothers and I asked for this instead of birthday cake, and my
son now asks for it on his birthday too. And it is stupidly easy to make.

1 can of cherry pie filling

1 8 oz package of cream cheese--dont use low fat, it makes it runny.

I can of Eagle Brand sweetened condensed milk

1/3 c of lemon juice

1 tsp vanilla

one 9 inch graham cracker crust, half baked.

Allow cream cheese to get to room temperature, make sure other ingredients are also room temp. Mix cream cheese, sweetened condensed milk, lemon, and vanilla until creamy, and pour
into pie crust. Chill in the refrigerator over night, or at the very least, two hours. Top with cherry pie filling. Eat your heart out!

Sweet Potato Spoon Bread

Serves: 8 to 10

Ingredients:

3 large sweet potatoes
1/4 cup yellow cornmeal
2 cups milk
4 tablespoons unsalted butter
1/4 cup light brown sugar
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1 1/2 teaspoon cinnamon
1 teaspoon salt
1/2 teaspoon all-purpose flour
1/4 cup honey
4 large eggs
1 cup heavy cream
1. Heat oven to 400 degrees. Bake sweet potatoes until soft when pierced with
a knife, 40 to 45 minutes. Let cool. Peel, and discard skins.

2. Reduce the heat to 350. In a medium saucepan over medium heat combine
cornmeal, milk, butter, brown sugar, spices, salt, and 1 cup water. Cook,
stirring, until slightly thickened, about 10 minutes. Let cool.

3. Butter a two-quart baking dish. Place cornmeal mixture, sweet potatoes,
flour, honey, eggs, and cream in a food processor. Process until smooth; pour
into dish. Bake until golden brown, about 45 minutes. Serve.