These cherry turnovers were made by my soon-to-be 7 year old grand-daughter
and when she heard I was going to shoot them, she got all excited and started talking about how she would set up the shot and plate them.
So we worked on the arrangement and she wanted to take the photo.
I initially set the camera at a wide focal length and after she took the shot, she wanted to get in closer,
so I showed her how to zoom in and taught her to be very still and to squeeze the shutterbutton and not punch it and this was her final shot.
It was a little cattywampus requiring a bit of straightening and cropping but it looked sharp.
Thus ended our first class in Photography 101!
Unfortunately she announced she does not like cherries but she had fun making the dessert anyway!
2 cans of CRESCENT ROLLS
1 can of CHERRY PIE FILLING
1 c. CONFECTIONER'S SUGAR
A splash of MILK
A dribble of VANILLA EXTRACT
Open crescent rolls and cut at perforations.
Spoon some cherries on the wide end of each triangle and roll gentle towards the pointed end.
Place on a parchment lined cookie sheet and bake at 375°F for about 12 minutes or until browned.
Cool on a wire rack.
Mix confectioner's sugar, milk and vanilla until you have a smooth consistency that is easy to drizzle.
Drizzle icing over the cooled turnovers.
These are best served the day they are made.