[Sca-cooks] ? RE: OP Drunken Cherries

Elaine Koogler kiridono at gmail.com
Mon Feb 8 07:21:02 PST 2010

On Sun, Feb 7, 2010 at 4:52 PM, Terry Decker <t.d.decker at att.net> wrote:

>  -----Original Message-----
> Yes, but the alcohol works against properly thickening the cherry filling
> and you lose some of the flavor to the long baking time.
> I like the idea of Kiri's applesauce cake; however, I'm thinking a sharp
> gingerbread using the cherry juice and Kirschwasser as part of the liquid
> ingredients with the cherries tossed in as filler.
> Bear

That sounds wonderful...let me know how it works out!  I assume you're
talking about a modern gingerbread?

"It is only with the heart that one can see clearly; what is essential is
invisible to the eye."
--Antoine de Saint-Exupéry, The Little Prince

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