1. Heat oven to 350 degrees
2. Drain juice off cherries, save to use in another recipe. Put cherries in pie crust.
3. Mix cream, sugar and cornstarch. Pour over cherries. Bake for 1 hour or until set.

1. In a medium bowl, combine the cornmeal and salt.
2. Slowly stir in the boiling water, then the melted butter. Cover tightly and let stand for 10 minutes.
3. In a small bowl, beat the eggs slightly, then add the buttermilk. Stir this into the cornmeal mixture and blend.
4. In another small bowl or on wax paper, combine the flour, baking powder, and soda and stir quickly into the cornmeal mixture.
5. Using about 2 tablespoons of batter for each pancake, fry over medium heat in a well-oiled skillet. ( I use about 2 teaspoons of fat per batch.) When bubbles appear on the top of the pancake, turn and brown the other side. Transfer pancakes to a heate
6. platter and keep in a warm oven while cooking the remaining batter. Serve with maple syrup or sorghum molasses.

1. Beat sour cream and egg together; add sugar, flour, salt and vanilla. Mix until smooth.
2. Stir in apples.
3. Place mixture into pie shell and bak in preheated 400 degree oven for 25 minutes.
4. Meanwhile mix topping ingredients until crumbly-- Remove pie from oven and sprinkle the crumb topping over.
5. Bake 20 minutes longer.

Ingredients:

2 eggs, slightly beaten
1/3 cup sugar
2 cups milk
1 tsp vanilla extract
1/4 tsp ground cinnamon
4 slices cinnamon/raisin bread, cubed

Method:
Combine first 5 ingredients, mix well. Add bread cubes, stir gently.
Spray 2 quart baking dish with cooking spray. Spoon mixture into dish.
Put dish in deep baking pan. Add water to baking pan to a depth of about
1".Bake at 350 degrees for 40 minutes

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