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This is a simple but tasty topping, perfect for waffles or pancakes.  My daughter and son in law frequently shop European markets. On a recent trip I was able to accompany them. I found a couple of jars of sour cherries packed in water. This was the inspiration for the recipe. Ingredients: 1 jar of sour cherries packed in water 2 tablespoons corn starch 2 to 3 tablespoons cane syrup  1/2 teaspoon almond extract.  1/2 to 1 teaspoon cinnamon.  Begin by draining the juice from the jar into a saucepan.  Save about a quarter cup of the liquid.  Mix the 2 tablespoons of corn starch in the reserved juice. Mix thoroughly to prevent clumping.  Add the remaining juice  and all but 1/3 cup of cherries and cinnamon to a food processor.  Pulse several time until pureed. Pure the puree into a saucepan, simmering over medium low heat.  Add the corn starch juice liquid, and continue cooking until the sauce thickens. Stir in the almond extract. Be prepar...

This a great recipe for Christmas breakfast, or any cold, blistery morning. I use evaporated milk for these delicious treats, based on a suggestion by a Williamsburg chef. They use it in their gingercake cookies, one of my favorites.  Ingredients: 2 cups pastry flour 2 tablespoons dark brown sugar 2 teaspoons baking powder  1/2 teaspoon baking soda 3/4 teaspoon salt 2 teaspoons ground ginger  2 teaspoons cinnamon 1/2 teaspoon all spice 1 12 ounce can evaporated milk. 2 eggs 1/3 cup molasses  3 tablespoons melted butter 1 teaspoon grated fresh ginger  1/4 teaspoon keylime or lemon oil In a small bowl, mix all the dry ingredients.    In a separate bowl combine all the wet ingredients making sure the eggs are well beaten. Add the wet ingredients to the dry, mixing thoroughly.  Don't over mix, or the panckes will be tough. Preheat your griddle over medium low heat. Use a quick spray of cooking oil. The cakes need to be grilled over a slightly low...