I never have trouble finding dried currants in the supermarket here in podunk, pa.
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I’m all for him growing roses as a new hobby - they’re gorgeous! And they smell good. 
I hope he sticks with it.
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And voila! A half-recipe of the cheesecake bars (baked in an 8x8) with blueberry topping. Easy peasy.
I’m storing the two components separately.
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Gorgeous and delicious looking cake! Happy Fourth!
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Beautiful!
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Pie, cake and flowers all stunning!!
What recipe do you use for sour cherry cake and would it work with jarred sour cherries which I have and need desperately to work through?
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Wow!
This is Luisa Weiss’s Kirschkuchen from Classic German Baking. There’s a blog post with the recipe here. I’ve made it from both fresh and frozen - both are equally good. I haven’t tried jarred, but I’ve found at least one blog which said canned cherries worked. If your cherries are jarred in syrup, I’m not sure how the cake would take the additional sweetener, but if jarred in water or booze, it’s probably worth a shot
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Very typical for German sour cherry cake recipes to use the jarred ones.
-This one from Luisa Weiss (of Classic German Baking fame)
-Another German one, this one without streusel
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Wowza! Would that we all had freezer find makeovers like this!
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Thanks @MunchkinRedux and @mig! My born in Germany, raised in the US father used to make a sour cherry cake with a recipe from his mother (born in the 1890’s) that I really liked as a kid which was weird because even as a kid I didn’t have much of a sweet tooth. Since I have these sour cherries to use up (long story) I want to do something with them. I asked my sister for the old recipe and she said it really is not very good - leavened with beaten egg whites only, not much flavor at all. So I’m very glad to have your recs! My other thought was the hot milk cake posted here with sour cherries and whipped cream or ice cream over top.
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My oven was drafted for baby back ribs. Central Texas was too wet for me to fire up the smoker. Rubbed with a KC concoction, the ribs were baked for three hours at 325F. Then they were basted with HEB Carolina sauce and left in for another 45 minutes. Not bad.
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The two of you are both very gifted, and in such complementary ways!
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I think - ultimately - we’re both nesters.
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I wouldn’t make a cobbler/crisp with only canned cherries, but I absolutely would mix some canned sour cherries with other fresh in-season fruits (or rhubarb) and bake.
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I had picked up some more Lori Anne peaches at Wegmans on Monday after a health appt, so several became part of individual Independence Day desserts.
Peach Crisp with fresh whipped cream and a strawberry sauce drizzle, because peaches are as American as apple pie. Or peach pie. But in a crisp instead. 
Local strawberries for the drizzle.
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Looks great. Can’t wait for peach season.
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All drool- and heart eye-worthy! 
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Happy and very gifted nesters, indeed!
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