Creole Cream Cheese and Cherry Ice Cream Recipe courtesy Emeril
Lagasse, 2000
Recipe Summary
Yield: about 1/2 gallon
User Rating: No Rating
1 vanilla bean
4 cups half-and-half
1 cup sugar
Pinch salt
5 egg yolks
2 3/4 cups Creole cream cheese
2 cups pureed cherry pie filling
Using a sharp knife, split the vanilla bean in half and scrape out the
inside, reserve the bean. In a nonreactive saucepan, combine the half-and-half,
sugar, vanilla seeds, scraped vanilla bean, and salt, over medium heat. Bring
the cream to the boiling point and scald it. Remove from the heat. Beat the
egg yolks in a bowl. Add the cream mixture, about 1/4 cup at a time, to the
beaten eggs, whisking in between each addition, until all is used. Pour the
mixture into a saucepan, and cook, stirring, over medium heat, for 2 to 3
minutes, or until the mixture becomes thick enough to coat the back of a spoon.
Remove from the heat. Stir in the cream cheese and blend thoroughly. Pour the
filling into the ice cream machine and follow the manufacturer's instructions
for churning time. Swirl the cherry filling into the ice cream, cover and
freeze for at least 1 hour.
Episode#: EM1D50
Copyright ? 2003 Television Food Network, G.P., All Rights Reserved
Cherry Cream Cheese Tarts- AKA Blueberry Recipe courtesy Paula
Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 20 minutes
Yield: 12 tarts
User Rating:
2 (8-ounce) packages cream cheese, softened
1 cup sugar
1 teaspoon pure vanilla extract
2 eggs
12 vanilla wafers
1 (21-ounce) can cherry pie filling or other pie filling
Preheat oven to 350 degrees F.
Place a paper cupcake liner in each cup of muffin pan. Beat cream cheese
with a handheld electric mixer until fluffy. Add sugar and vanilla, beating
well. Add eggs, 1at a time, beating well after each addition. Lay a vanilla
wafer, flat side down, in each muffin cup. Spoon cream cheese mixture over
Bake for 20 minutes. Allow tarts to cool completely. Serve with cherry
filling on top, or pie filling of your choice.
Episode#: PA1B17
Copyright ? 2003 Television Food Network, G.P., All Rights Reserved

Cherry Pie with Lattice Top Recipe courtesy Sandra Lee
Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Inactive Prep Time: 20 minutes
Cook Time: 40 minutes
Yield: 8 servings

User Rating:
1 can cherry pie filling
12 ounces frozen mixed berries, drained
1 tablespoon Kirsch
1 box ready made pie crust
Flour, for dusting
1 egg, lightly beaten
1 tablespoon sugar
Preheat oven to 375 degrees F.
In a large bowl, combine cherry pie filling, mixed berries and Kirsch. Set
Gently unfold bottom crust onto floured pie dish. Pour berry filling into
unbaked crust. Using a pie pan as a guide, cut a circle for the top crust from
a sheet of pie crust. Use a lattice cutter to create a pattern, and
generously flour each piece so that pieces of lattice do not stick. Top pie
lattice strips and flute the edge of the pie with a fork. Brush top crust with
beaten egg and sprinkle lightly with sugar. Bake for 40 minutes, or until
bubbling appears in the middle of pie. Cover pie with aluminum foil halfway
through baking. Let sit for 20 minutes before serving.
Episode#: SH1C01
Copyright ? 2003 Television Food Network, G.P., All Rights Reserved