Cherry Rocher liqeuer 1933
Click image for recipe
There are few beverages I enjoy more than limeade.
A recipe for a cherry limeade that looks just as light and gentle and the one above can be found here, and a slightly
- 2 cups flour
- 1 1/2 Tbs. sugar
- 1 1/2 sticks butter (3/4 cup)
- 1/2 tsp. salt
- 1 egg yolk
- 1 Tbs. lemon juice
- 1/4 cup milk
- 1 can pie filling (may use 1 1/2 cans to make it more fruity)
- 2-3 Tbs. butter, softened
- 1 1/2 – 2 cups powdered sugar
- 1 tsp. vanilla
- Mix the dry ingredients together and cut the butter in with a fork or a pastry blender, until you have crumbs. Stir together the egg, milk and lemon juice and add it all to the dry ingredients.
- Divide the dough in half. Roll one half out with a rolling pin on a floured surface and then transfer it to the 9×13 pan. Cover the dough with pie filling. Roll out the second dough ball and place it on top of the pie filling. This dough is pretty forgiving. If you need to patch a hole, just pat a piece of dough into place. It doesn’t need to be perfect.
- Bake at 375 degrees for 25 minutes. Cool completely and then spread the icing on.
- Put the butter in a small bowl and add the powdered sugar and vanilla. Start with 2 Tbs. of milk and stir together. Keep adding milk slowly until you get a nice, spreadable consistency and everything is mixed well.
- Spread on the cooled cherry squares. Sprinkle with chopped pecans, if you like.