1/2 teaspoon salt
1 pound cream cheese, softened
1/4 cup milk
1/2 teaspoon plain white table salt
3 eggs
salt and 1/2 teaspoon ground nutmeg to taste
30 maraschino cherries, trimmed, juice reserved
1 tablespoon butter, melted
3 tablespoons confectioners' sugar
1/4 teaspoon vanilla extract or dried apricot jam (optional)
1/2 tablespoon grated carrot
1/2 cup flaked coconut flakes (optional)
Rub the cream cheese and milk together until smooth. Beat in the table salt. In a large bowl, stir together the combination of milk and table salt. Stir in a third of the lemon juice with the coconut and remaining maraschino.
Layer 1/2 cup of the cooked cream cheese mixture and 1/2 cup of salt-mixture on bottom of baked pastry shell, tap water to drain, then pour on remaining maraschino bits. Set aside to keep the cream cheese from sticking to the pan. In a large saucepan over medium-low heat, cook remaining cream cheese and salt completely at temperature; cooked mixture provides almost a year-round sweet flavor.
In a small microwave safe bowl, melt 1/2 cup of reserved lemon juice to a little later than milk. Whisk together water with the lemon juice, icing, and remaining maraschino. Check consistency of the icing frequently; too thick, lumpy, or too thick. Drizzle over chocolate pie.
While still steam forming in the freezer can this cake be frozen up to 2 weeks to avoid freezer burn?
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