Hand Pies after my own heart....

I made little

Sausage and Cheese HAND PIES....

We had crescent and sausage Pig in the Blankets on Sunday, before church.....

and they were all eaten...

no leftovers.

Except for more little

SMOKY BEEF SAUSAGE...

and since I had a can of GIANT biscuits in the fridge that could explode any minute,

I made these little 

HAND PIES...

OOO  HONEY

Filled them with sausage and extra sharp Cheddar and pinched them together with a fork...




gave them a sweet
melted BUTTAH BATH

...into a 375 oven for about 12 minutes or until a beautiful blush of brown.

(the lower oven temp allows the cheese inside to melt and the sausage to become totally hot) .
Aren't they so pretty....

♪♪...o, what a beautiful baby......♪

Now, at this point, I realized two things...


not nearly enuf cheese.
 (i like it running out the sides)

and I should have used at least 3 of the tiny little sausage in ea biscuit.

I forgot how much these giant biscuits grow in that oven.

We absolutely LUV honey...

and this brand is the best we've ever had...
WILDFLOWER HONEY  is the very best, to us.

I get this El Brezal honey from France at WORLD MARKET.

(I wonder why I felt the need to say "from France"..??)

"Little Smokie Sausage....where are you???

  Since I didn't have as many little sausages in the pies,

I just simply heated more up in a skillet and served them right along side of the

cute little HAND PIES...

and Mr. Sweet sure was grinning.

 THESE CHERRY HAND PIES made him grin even bigger...:>)

We still love a fried pie to pieces....

but since we try to stay away from FRIED, 

I just bake them in the oven.

CHERRY HAND PIES

1/2 to 3/4th cup of SUGAR

(I use TART CHERRIES (not pie filling) so I used

1 cup of IDEAL SUGAR SUB)

3 Tbl. CORN STARCH

2 cans RED TART CHERRIES

1 capful ALMOND EXTRACT

1 Tbl. melted butter

♥ ♥ ♥

350 oven.....

Drain cherries, SAVING ONE CAN OF THE JUICE...

add this juice, cornstarch and sugar in a sauce pan and, on medium heat, cook til thickened.

Then slowly add the cherries and almond flavoring.

Roll your dough into circle, cut 8 squares, add small amt. of cherries to each one. Roll (any way you can),

crimp with fork to keep as much of that delicious goodness INSIDE.

Brush each with butter and sprinkle cinnamon and sugar on top. 

♥

Warning...watch them closely as the juice is bound to bubble outside the pies

and they will burn quickly on the bottom......just keep checking them.

DO NOT use canned pie filling...

the tart cherries with no sugar makes for the very best pies. 

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