Chocolate Bundt Cake

This is so rich and moist.   Just a small slice will cure any chocolate craving.

CHOCOLATE BUNDT CAKE
(serves 12)

Cake Ingredients:
*1 (18.25 ounce) package devil's food cake mix
*1 (5.9 ounce) package instant chocolate pudding mix
*1 cup sour cream
*1 cup vegetable oil
*4 large eggs
*1/2 cup very warm water
*1/2 teaspoon instant coffee
*1 cup semi-sweet chocolate chips
*1 cup milk chocolate chips

Ganache Ingredients:
*1 cup heavy whipping cream
*8 ounces bittersweet chocolate, finely chopped
*1/2 cup milk chocolate chips
*1/4 teaspoon instant coffee

• Cake Directions:
• ~Preheat oven to 350 degrees.
• ~Coat a 12 cup bundt pan well with cooking spray.
• ~In a large mixing bowl, mix together the cake mix, pudding mix, sour cream, oil, eggs, water and instant pudding until well blended.
• ~Stir in chocolate chips.
• ~Pour batter evenly into prepared pan
• ~Bake for 50-55 minutes, or until a wooden toothpick inserted comes out clean.
• ~Allow cake to cool completely.
• ~Remove cake from pan by inverting it onto a cake plate (you may want to slide a knife between the cake and pan all the way around before you try to remove it)
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• Ganache Directions:
• ~Place finely chopped chocolate and chocolate chips into a medium bowl.
• ~Pour heavy whipping cream into a small sauce pan or microwaveable container.
• ~Heat cream until it just starts to boil.

~Stir in instant coffee.

~Pour hot cream over chocolate chips and whisk until smooth.

~Allow to cook for a couple minutes.

~Pour desired amount of ganache over the top of the cake allowing it to go over the sides of the cake.

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Canning Cherry Pie Filling

I love canning pie filling.   I always have an easy dessert on hand for a last minute dessert.    It's easy to make, especially if you have cherry pitter.  It pits 4 cherries at once and your hands don't get all red.

CANNING CHERRY PIE FILLING
(6 quarts)

Ingredients:
*18 cups of sour (or sweet) cherries (approximately 8 pounds)
*4 cups granulated sugar
*3/4 cup (12 Tablespoons) Clear Jel (don't use corn starch)
*4 1/2 cups water (I use the water that I boiled the cherries in).
*1 teaspoon ground cinnamon
*1/2 teaspoon ground allspice
*8 Tablespoons lemon juice

Directions:
~Fill your water-bath canner with water and bring to a boil.
~Sterilize 6 quart canning jars in hot water.
~Wash, remove stems and pit the cherries.
~In a large stock pot (nonreactive) fill with cherries and cover cherries with water.
~Bring water to a boil and boil for one minute.
~Remove 4 1/2 cups water and set aside.
~Drain blanched cherries and place into a large bowl.
~Cover the cherries to keep them warm.
~In the same pot that you blanched the cherries in, mix the sugar and Clear Gel.
~Slowly whisk the water in.
~Add in cinnamon and allspice.
~Heat over medium-high heat, until the clean gel and sugar are dissolved and the mixture starts to boil, continuously stirring.
~Add lemon juice and boil for one minute.
~Remove from heat and gently stir in cherries and any of the juice that is at the bottom of the bowl.
~Take the jar rack out to the hot-water canner
~Place the 6 quart jars onto the jar rack.
~Carefully pour filling into jars, leaving a 1/2 inch space at top (I use a ladle and a canning funnel).
~Wipe the rims of the jars free of any pie filling residue.
~Place a new lid (I boil mine for a few seconds before putting them on the jar) on each jar.
~Screw on lids finger tip tight.
~Carefully place jar rack with filled jars into hot water-bath.
~Place lid on water-bath canner.
~Process for 35-40 minutes.
~Remove jars with canning tongs and place on a counter top (I place a folded towel on my counter before placing the very hot jars onto it).
~The lids will be flat after a little bit not a bubble in the center if they canned right)
~Allow to sit for 24 hours before storing.

To make a pie.
~Preheat oven to 400 degrees.
~Place a crust into a pie plate.
~Fill crust with pie filling.
~Cover with top crust and flute the edges.
~Flute the edges and cut vents in the top.
~Place on a foiled lined cookie sheet for any spillage.
~Bake for 50 minutes (or until crust is a golden brown)
~Cool completely before cutting.

Canning Strawberry Syrup

This is good over pancakes, waffles, french toast, ice cream, strawberry shortcake and just about anything.

CANNING STRAWBERRY SYRUP:
(makes "7" 1/2 pints)

Ingredients:
*6 pounds of fresh strawberries (about 6-7 cups)
*3 cups granulated sugar
*1/4 cup lemon juice
*1 tablespoon butter, softened
*1 teaspoon pure vanilla extract
*dash of salt (scant 1/16 teaspoon)

Directions:
~Remove the stems of the strawberries.
~Cut strawberries into quarters.
~Rinse.
~Place strawberries into a large pot (it will boil over, if it's not large enough. I use a spaghetti pot).
~Pour lemon juice and sugar over strawberries.
~Stir until well combined.
~Place over medium-high heat and bring mixture to a boil, stirring often.
~Boil for 35 minutes more minutes, stirring often.
~Once strawberry mixture has thicken up some and reduced by about half, remove from heat.
~Skim off the foam and discard.
~Stir in vanilla, butter and salt until butter has melted.
~Carefully pour hot syrup in to clean half pint jars, that have been rinsed in hot water.
~Wipe rim clear of any residue.
~Add a new canning lid on jar (I put my lids into hot water before placing them onto the jars).
~Put canning ring on next (not to tight).
~Place in a hot water bath canner, making sure water is over top of the jars by a couple inches.
~Cover pan and allow to stay in boiling water for 15 minutes.
~Carefully removed the jars from the canner and place on a counter or table (I put a towel over the counter before placing hot jars on the counter, to avoid jars from breaking).
~The lids will make a popping sound when they seal.  The bubble will disappear once it pops.
~Allow to sit for 24 hours before storing.
~If the jar doesn't seal (bubble will still be on lid), either store in the refrigerator or take lid off, wash rim of jar and do the hot water bath again.