Type what you have

Ingredients

• ✓ cornstarch
• tart cherry
• sugar

Instructions

1. 1 Gather the ingredients.
2. 2 Place cherries into a saucepan over medium heat. Cover and cook, stirring often, until cherries release their juices and come to a simmer, 10 to 15 minutes.
3. 3 Whisk sugar with cornstarch in a bowl until combined; pour mixture into hot cherries and juice. Stir until thoroughly combined.
4. 4 Bring to a simmer over low heat; cook until thickened, about 2 minutes. Remove from heat and let cool before using as pie filling.

By mrsC

Ingredients

• ✓ cornstarch
• blackberry
• confectioners' sugar

Instructions

1. 1 Mix blackberries, confectioners' sugar, and cornstarch together in a saucepan; bring to a boil. Cook blackberry mixture, constantly stirring, until sauce is heated through and thickened, about 1 minute.

By kimmyg

Ingredients

• ✓ cornstarch
• white sugar
• salt
• coconut milk

Instructions

1. 1 Place cornstarch, sugar, and salt into a saucepan; stir in 1/2 cup coconut milk to make a smooth paste. Stir in remaining 1 1/2 cups coconut milk,; bring to a simmer over low heat, stirring constantly. Cook and stir until thickened so that it coats the back of a spoon, about 5 minutes. Pour into a 9x13-inch baking dish; refrigerate until cold.
2. 2 Cut chilled pudding into 24 squares and serve cold.

By Hawaiian Deelit

Ingredients

• ✓ cornstarch
• water
• strawberry
• white sugar

Instructions

1. 1 Gather the ingredients.
2. 2 Whisk water and cornstarch together in a large saucepan. Stir in strawberries and sugar.
3. 3 Cook over medium heat until thickened, about 10 minutes. Allow to cool completely before use.

By Lisa

Ingredients

• ✓ cornstarch
• cinnamon
• apple juice concentrate
• apple
• pastry

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line the bottom and sides of a 9-inch pie plate with one pie crust. Set second crust aside.
2. 2 Whisk cornstarch, cinnamon, and 1/4 of the apple juice together in a bowl.
3. 3 Simmer apples in remaining apple juice in a saucepan over medium heat until tender; add cornstarch mixture and stir until thickened.
4. 4 Pour into bottom crust; cover filling with remaining pie crust. Flute the edges to seal then cut several slits in the top crust to allow steam to escape. Bake pie in the preheated oven until crust is golden brown, about 45 minutes.

By Barbara

Ingredients

• ✓ cornstarch
• sour cherry
• sugar
• lemon juice

Instructions

1. 1 Combine cherries, sugar, and cornstarch in a saucepan over medium heat; cook and stir constantly and bring to a boil.
2. 2 Reduce heat; simmer until mixture becomes translucent, about 5 minutes.
3. 3 Off heat, stir in lemon juice; cool to room temperature before serving, 30 to 60 minutes. Store compote in the refrigerator.

By Bethania

Ingredients

• ✓ cornstarch
• white sugar
• salt
• water
• egg white

Instructions

1. 1 In a glass or ceramic bowl, stir together cornstarch, sugar, and salt. Mix in water. Heat in the microwave until mixture is thick and clear, about 2 minutes at full power. Set aside to cool slightly.
2. 2 Beat egg whites in a large glass or metal bowl until foamy. Gradually pour in sugar mixture while continuing to whip egg whites until thick and stiff, enough to hold a peak. Cover pie filling completely with meringue, sealing to the edges. Bake as directed in the recipe, or in a preheated 450 degrees F (220 degrees C) oven until golden brown, 7 to 8 minutes.

By PAT79

Ingredients

• ✓ cornstarch
• butter
• all-purpose flour
• confectioners sugar

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Beat butter in a large bowl with an electric mixer until light and fluffy. Add flour, confectioners' sugar, and cornstarch; beat on low for 1 minute, then high for 3 to 4 minutes. Drop spoonfuls of dough 2 inches apart onto ungreased cookie sheets.
3. 3 Bake in the preheated oven until edges are golden, 12 to 15 minutes. Cool on the baking sheets briefly before removing to a wire rack to cool completely.

By Jennifer Wilton

Ingredients

• ✓ cornstarch
• ✓ cornstarch
• almondmilk
• sugar
• vanilla extract
• coconut oil
• raspberry

Instructions

1. 1 Whisk almond milk, sugar, cornstarch, and vanilla extract together in a small saucepan until well combined; bring to a simmer, whisking frequently. Add coconut oil; cook over low heat until mixture thickened, stirring frequently, about 5 minutes. Cool, stirring occasionally.
2. 2 Stir in berries, then spoon mixture into ice cream pop molds. Insert a handle or popsicle stick into each. Place in the freezer until solid, 8 hours to overnight.

By Almond Breeze

Ingredients

• ✓ cornstarch
• pie crust
• apple juice concentrate
• cinnamon
• green apple

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Whisk 1/3 cup apple juice concentrate together with cornstarch and cinnamon in a small bowl. Set aside.
3. 3 Simmer apples with remaining apple juice concentrate in a large saucepan until apples are tender, about 10 minutes. Stir in cornstarch mixture and continue to simmer until thickened. Remove from heat.
4. 4 Spoon apple mixture into pastry-lined pie plate. Cover with top crust. Seal and flute edges. Cut steam vents in top.
5. 5 Bake in the preheated oven until crust is golden brown, about 45 minutes.

By Carolyn

Ingredients

• ✓ cornstarch
• whole milk
• white sugar
• egg yolk
• vanilla extract

Instructions

1. 1 Heat 2 cups milk in a heavy saucepan over low heat until simmering, about 5 minutes.
2. 2 Beat remaining 1/2 cup milk and cornstarch together in a bowl using a whisk until dissolved; add sugar and egg yolks and beat until smooth. Slowly pour milk mixture into simmering milk while gently whisking the simmering milk; simmer, stirring frequently, until thickened, about 3 minutes. Remove saucepan from heat and stir vanilla extract into sauce.
3. 3 Pour the sauce through a wire mesh sieve into a bowl to remove any cornstarch lumps. Place a piece of plastic wrap on top of the sauce, ensuring the plastic wrap is touching the sauce to prevent a skin from forming; cool to room temperature, about 20 minutes.
4. 4 Move sauce to refrigerator and chill completely cold, at least 30 minutes.

By Northstar

Ingredients

• ✓ cornstarch
• sugar
• butter
• milk
• rum

Instructions

1. 1 Mix sugar and cornstarch together in a bowl.
2. 2 Melt butter in a small saucepan over medium heat. Stir in sugar mixture. Pour in milk and cook, stirring frequently, until mixture begins to boil. Continue cooking, stirring constantly, until thick.
3. 3 Remove from heat and stir in rum. Serve warm.

By KDA949

Ingredients

• ✓ cornstarch
• almond milk
• coconut sugar
• cocoa powder
• vanilla extract

Instructions

1. 1 Heat almond milk, coconut sugar, cocoa powder, cornstarch, and vanilla extract in a saucepan over low heat; cook and stir until thick and smooth, about 10 minutes.

By HealthyTreats

Ingredients

• ✓ cornstarch
• pineapple
• white sugar
• salt
• egg yolk
• pastry

Instructions

1. 1 Dissolve the cornstarch in 1/4 cup of the reserved pineapple juice. Combine the drained pineapple, sugar, salt, egg yolks, cornstarch mixture, and 1 cup of the reserved pineapple juice in a large saucepan. Cook and stir over medium heat just until the mixture has thickened slightly and turned shiny. Do not boil. Remove from heat, and cool 15 minutes.
2. 2 Preheat oven to 400 degrees F (200 degrees C).
3. 3 Line a 10-inch pie plate with half of the pastry. Pour the cooled pineapple mixture into the crust. Top with second crust, and seal and crimp the edge. Use a fork to poke holes in the top crust in a few places.
4. 4 Bake in preheated oven until the crust is golden brown, about 35 to 40 minutes. Cool before serving.

By pvf

Ingredients

• ✓ cornstarch
• white sugar
• salt
• milk
• vanilla extract

Instructions

1. 1 Combine sugar, cornstarch, and salt in a 2-quart saucepan. Slowly stir in milk and bring to a boil. Cook over medium heat, stirring constantly, until mixture thickens. Cook for 2 to 3 minutes more. Stir in vanilla.
2. 2 Pour hot pudding into dessert glasses or molds that have been rinsed in cold water. Chill until firm, at least 2 hours. Unmold if desired and serve.

By Sandra

Ingredients

• ✓ cornstarch
• water
• soy milk
• white sugar
• cocoa powder
• vanilla extract

Instructions

1. 1 Gather the ingredients.
2. 2 Mix cornstarch and water together in a small bowl until a paste forms.
3. 3 Combine soy milk, sugar, cocoa, and vanilla in a large saucepan; stir in cornstarch paste until well combined. Cook over medium heat, stirring constantly, until boiling. Continue to cook and stir until mixture thickens, 3 to 5 minutes.
4. 4 Remove from the heat and let cool for 5 minutes; pudding will continue to thicken as it cools. Cover and refrigerate until completely cool, 1 to 2 hours.

By Kathleen Amos-Robel

Ingredients

• ✓ cornstarch
• raspberry
• white sugar
• orange juice
• water

Instructions

1. 1 Combine the raspberries, sugar, and orange juice in a saucepan. Whisk the cornstarch into the cold water until smooth. Add the mixture to the saucepan and bring to a boil.
2. 2 Simmer for about 5 minutes, stirring constantly, until the desired consistency is reached. The sauce will thicken further as it cools.
3. 3 Puree the sauce in a blender or with a handheld immersion blender and strain it through a fine sieve. Serve warm or cold. The sauce will keep in the refrigerator for up to two weeks.

By The_Tattooed_Chef

Ingredients

• ✓ cornstarch
• apple
• water
• white sugar
• cinnamon

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Spread apple slices into a small baking dish. Whisk water and cornstarch together in a small bowl; toss with apple slices. Sprinkle sugar and cinnamon over top.
3. 3 Cook in the preheated oven until apples are tender, about 15 minutes.

By LEAHHS

Ingredients

• ✓ cornstarch
• milk
• semisweet baking chocolate
• sugar
• salt

Instructions

1. 1 Place milk and chocolate in a 12-ounce microwave-safe mug or a 2-cup glass measuring cup.
2. 2 Microwave on high until hot but not boiling, 60 to 90 seconds; stir until chocolate melted.
3. 3 Combine sugar, cornstarch, and salt in a small bowl; stir into milk mixture.
4. 4 Microwave on high for 30 seconds; stir. Continue microwaving until mixture thickens and just begins to boil, about 15 seconds more.

By Erin Conley

Ingredients

• ✓ cornstarch
• strawberry
• lemon
• sugar
• salt

Instructions

1. 1 Mash the strawberries with a potato masher in a pot. Stir the lemon juice, sugar, cornstarch, and salt into the mashed strawberries. Place the pot over medium heat. Stirring constantly, bring the mixture to a boil; remove immediately from the heat and allow to cool to room temperature.

By marnie

Ingredients

• ✓ cornstarch
• water
• lemon juice
• serviceberry
• sugar

Instructions

1. 1 Bring water and lemon juice to a boil in a large pot; stir in berries. Return mixture to a boil.
2. 2 Whisk sugar and cornstarch together in a bowl. Stir sugar mixture into berries; cook, stirring constantly, until sauce is clear, about 3 minutes.
3. 3 Sterilize jars and lids in boiling water for at least 5 minutes. Pack pie filling into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
4. 4 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above tops of jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
5. 5 Remove jars from stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press top of each lid with a finger, ensuring that seal is tight (lid does not move up or down at all). Store in a cool, dark area.

By Jodie Elliott Scutchings

Ingredients

• ✓ cornstarch
• white sugar
• water
• peach flavored gelatin mix
• peach
• pie shell

Instructions

1. 1 Combine sugar and cornstarch in a medium saucepan over medium heat. Add water and bring to a boil. Continue to boil for 3 minutes, stirring constantly. Stir in peach gelatin mix until dissolved. Remove from heat and allow to cool.
2. 2 Combine peaches and cooled gelatin mixture in a large bowl. Gently stir until peach slices are coated with gelatin. Pour evenly into 2 baked pie shells.
3. 3 Place pies in the refrigerator until filling is set.

By VJANE

Ingredients

• ✓ cornstarch
• sugar
• water
• strawberry
• pie shell
• strawberry gelatin

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk sugar and cornstarch together in a saucepan until completely blended.
3. 3 Pour in boiling water and cook over medium heat until mixture thickens and is clear in color, 5 to 10 minutes.
4. 4 Remove from heat and stir in gelatin mix until smooth. Let mixture cool to room temperature, 15 to 30 minutes.
5. 5 While the mixture is cooling, place strawberries into baked pie shells with the points facing up.
6. 6 Pour cooled gelatin mixture over strawberries and refrigerate until set, about 2 hours.

By Ruth

Ingredients

• ✓ cornstarch
• white sugar
• evaporated milk
• semisweet chocolate chip
• yogurt
• vanilla extract

Instructions

1. 1 Combine sugar and cornstarch in a medium saucepan. Stir in evaporated milk and chocolate chips. Cook over medium heat, stirring constantly, until chocolate is melted and mixture is thickened.
2. 2 Remove the saucepan from heat and stir in yogurt and vanilla. Refrigerate until chilled.
3. 3 Pour chilled mixture into an ice cream maker. Freeze according to the manufacturer's instructions.

By BREEZYLOU

Ingredients

• ✓ cornstarch
• tart shell
• white sugar
• salt
• apple juice
• strawberry

Instructions

1. 1 Gather the ingredients.
2. 2 To make the glaze: Blend sugar, cornstarch, and salt together; stir into apple juice. Cook over medium heat, stirring constantly, until smooth and thick. Allow to cool for 10 minutes.
3. 3 Brush a small amount of glaze over the bottom of each pastry crust. Arrange strawberries on top of glaze, slicing if necessary to fit. Spoon remaining glaze carefully over strawberries, covering them well.
4. 4 Chill strawberry tarts for 2 to 4 hours.

By Carol

Ingredients

• ✓ cornstarch
• white sugar
• lemon zest
• water
• lemon juice
• butter

Instructions

1. 1 In a saucepan over medium heat, combine sugar, cornstarch, and lemon zest. Stir in water and lemon juice, and continue stirring. After the mixture thickens and bubbles, continue to heat and stir for another two minutes.
2. 2 Remove the sauce from the heat and stir in the butter. Serve warm.

By Lana D

Ingredients

• ✓ cornstarch
• ✓ cornstarch
• apple
• cinnamon
• apple juice
• brown sugar
• butter
• all purpose baking flour

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
2. 2 Place apples in a large mixing bowl and toss with cinnamon and 2 tablespoons cornstarch. Transfer to the prepared baking dish. Pour apple juice over apples.
3. 3 Combine brown sugar and butter in a large bowl; beat with an electric mixer until creamy. Blend in flour and 2/3 cup cornstarch using 2 forks or a pastry blender until butter mixture is crumbly; sprinkle evenly over apples.
4. 4 Bake in the preheated oven until apples are tender and crust is golden, 40 to 50 minutes.

By Carol Graham

Ingredients

• ✓ cornstarch
• strawberry
• water
• white sugar
• butter
• lemon juice

Instructions

1. 1 Gather all ingredients.
2. 2 Blend strawberries in a blender or food processor until smooth.
3. 3 Whisk cornstarch and cold water together in a medium saucepan until smooth. Stir in strawberry puree and sugar, and cook over medium heat, stirring constantly, until the mixture begins to boil. Remove from heat.
4. 4 Immediately stir in butter and lemon juice until butter melts. Let cool before serving.

By Tracy McKibben

Ingredients

• ✓ cornstarch
• coconut milk
• white sugar
• butter
• egg yolk
• coconut extract

Instructions

1. 1 Combine coconut milk, sugar, cornstarch, butter, egg yolks, and coconut extract in a medium saucepan over medium heat. Cook, whisking continuously, until thickened, about 4 to 7 minutes.
2. 2 Pour pudding into individual portions and chill before serving, at least 15 to 20 minutes.

By photobug843

Ingredients

• ✓ cornstarch
• peach
• white sugar
• tapioca
• nutmeg
• pie crust

Instructions

1. 1 Line a 9-inch pie plate with aluminum foil. Set aside.
2. 2 Sprinkle sliced peaches with sugar, cornstarch, tapioca, and nutmeg in a large bowl; toss until evenly coated and sugar is mostly dissolved. Transfer peach filling to the prepared pie plate; cover with a piece of aluminum foil and immediately freeze to prevent peaches from discoloring.
3. 3 Once frozen solid, remove filling using the bottom foil; transfer to a resealable plastic freezer bag. Freeze until ready to use.
4. 4 Preheat the oven to 450 degrees F (230 degrees C) with rack in bottom position.
5. 5 Line a 9-inch pie plate with pie crust; place frozen peach filling on top.
6. 6 Bake in the preheated oven for 20 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C); continue baking until completely warmed through and filling is bubbly, 30 to 35 minutes more.

By Mary Hoggarth