Cherry Sunflower Salad
1 bunch broccoli, rinsed and cut into bite size pieces
1 1/2 cups shredded Cheddar or Monterey Jack cheese
5 to 6 strips bacon, fried crisp and crumbled
1 cup dried cherries
3/4 cup shelled sunflower seeds
1/2 cup chopped onion
1/2 cup mayonnaise
1/2 cup plain yogurt
2 tablespoons cherry wine vinegar or substitute red wine vinegar
In a large mixing bowl, combine broccoli, cheese, bacon, cherries, sunflower seeds and onion; mix well. In a small container, combine mayonnaise, yogurt and vinegar; mix well. Pour mayonnaise mixture over broccoli mixture; toss to coat all ingredients. Refrigerate until ready to serve. Serves 6.
Roasted Turkey Salad
1 cup dried cherries
1 1/2 cups natural apple cider
5 to 6 cups cooked turkey, coarsely shredded
1 large bulb fennel, trimmed, cut in half, cored and thinly sliced on the diagonal
1 cup pecan halves, lightly toasted
1 bunch dill, stemmed and minced
1 cup mayonnaise
1 tablespoon ground ginger
salt and pepper to taste
Combine cherries and cider in a small saucepan and bring to a boil over medium high heat. Reduce the heat and simmer for 3 minutes. Remove from heat and set aside. Toss together the turkey, fennel, pecans and dill in a large mixing bowl. Mix in the cherries and any remaining cider liquid. Whisk together the mayonnaise and ginger and then toss the mixture with salad to bind it. Season with salt and pepper to taste. Serve at once or refrigerate until ready to serve. The salad is pretty served on a bed of raddichio or red cabbage leaves. Serves 8.
Crunchy Cherry Party Mix
4 cups bite size corn or rice square cereal
2 cups bite size wheat square cereal
2 cups broken whole grain Melba toast
2 cups small fat free pretzel twists
3 tablespoons margarine or butter, melted
1 tablespoon Worcestershire sauce
2 teaspoons chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon ground red pepper
1 1/2 cups dried cherries
Put corn or rice cereal, wheat cereal, Melba toast and pretzels in a large bowl; stir to mix. In a glass measuring cup or small bowl, stir together melted margarine or butter, Worcestershire sauce, chili powder, garlic powder, onion powder and ground red pepper. Drizzle over cereal mixture. Toss to coat. Spread cereal mixture in a 15 x 10 x 1 inch baking pan. Bake in a preheated 300F oven about 25 minutes, stirring every 7 to 8 minutes. Remove from oven; stir in dried cherries. Pour onto aluminum foil to cool completely. Store in a tightly covered container for up to 1 week.
Cherry Tiramisu
1 cup Italian style ricotta cheese
1 cup confectioners' sugar
1/4 cup sour cream
1/4 cup coffee liqueur
1 1/2 cups shortbread cookie crumbs
1 17 ounce jar cherry pie filling
grated chocolate, for garnish
fresh mint leaves, for garnish
In a large mixing bowl, combine ricotta cheese, confectioners' sugar, sour cream and coffee liqueur; mix well. Set aside. In an electric blender or food processor container, process cookies, in small batches, until finely crushed. Remove 6 cherries; reserve for garnish. To assemble dessert, spoon two tablespoons ricotta cheese mixture into each of six 8 ounce parfait glasses. Add 2 tablespoons cookie crumbs to each glass; top each with 2 tablespoons cherry pie filling. Repeat ricotta, crumb and cherry layers. Finish each serving with an equal portion of the remaining ricotta cheese mixture. Garnish with reserved cherries, grated chocolate and mint leaves, if desired. Let chill 2 to 3 hours before serving. Makes 6 servings.
No Bake Cherry Cheese Squares
1 1/4 cups graham cracker crumbs
1/2 cup granulated sugar, divided
1/3 cup butter or margarine, melted
1 3 ounce package cream cheese, softened
2 teaspoons grated lemon peel
1 teaspoon vanilla extract
2 cups frozen whipped topping, thawed
1 17 ounce jar cherry pie filling
1/2 teaspoon almond extract
In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar and melted butter; mix well. Press crumb mixture firmly into the bottom of a 9 x 9 x 2 inch baking pan. Let crust chill while preparing the rest of the ingredients. In a mixing bowl with an electric mixer, combine cream cheese, remaining 1/4 cup sugar, lemon peel and vanilla; beat until light and fluffy. Fold in whipped topping. Pour into prepared crust. Combine cherry pie filling and almond extract. Pour over cheese filling. Let chill until ready to serve. 9 servings.
Mom's Cherry Salad
1 quart cherries, pitted
1 cup miniature marshmallows
1 cup walnuts
1 egg white, beaten
1 tablespoon flour
1 cup sugar
1/2 teaspoon salt
1 cup skim milk
Mix egg, flour, sugar and salt. Add milk and cook until thick, about 10 to 15 minutes on low heat. Pour over cherries, marshmallows and walnuts. Refrigerate. Will keep 4 to 5 days. Bananas and pineapple can be added if salad is to be eaten right away.
Crispy Romaine Salad with Smoked Turkey and Bing Cherries
1 head Romaine lettuce, medium chopped
1/2 cup crumbled feta cheese
1/4 cup diced green onion, some green included
1 11 ounce can mandarin oranges
1 cup smoked turkey, cut into 1/2 inch cubes
2/3 cup bing cherries, washed, halved and pitted
Balsamic Vinaigrette, recipe below
Toss all ingredients together except cherries in a large bowl. Drizzle balsamic vinaigrette over salad, reserving 1 tablespoon of vinaigrette and toss salad. Drizzle remaining vinaigrette over cherries and toss to coat. Arrange salad on individual plates and sprinkle with cherries. Serves 4
Balsamic Vinaigrette
2 tablespoon balsamic vinegar
1 tablespoon water
2 teaspoons minced shallots
2 teaspoons olive oil
1/4 teaspoon black pepper
1/8 teaspoon salt
Mix all in a jar and shake well.
Duck with Cherries
4 pound duck, cleaned with giblets
salt
3 carrots, peeled and sliced
1 small onion
1 garlic clove, rushed
1 teaspoon dried marjoram
1 teaspoon dried basil
1 wineglass red wine
freshly ground black pepper
sugar
1/2 pound bing cherries
Season the duck, by rubbing the skin and the inside of the carcass with salt. Put to one side, in a large casserole dish. Arrange the carrots, onion and giblets around the duck. Sprinkle the garlic, marjoram and basil over it. Pour in the wine and about 1 cup water and add salt, pepper and sugar to taste. Cover the casserole and bake in a preheated 350F oven for 2 hours or until the duck is tender. Remove the casserole from the oven. Uncover and pour off the liquid and vegetables into a large saucepan. Put the duck onto a plate and set aside to cool. Boil the contents of the saucepan over a high flame until reduced by half. Strain off the liquid into a small bowl and chill in the refrigerator for 1 hour. Discard the vegetables. Meanwhile, stem and pit the cherries and put into a bowl. Take the chilled liquid out of the refrigerator. The fat content should form a layer on the surface. Remove this. Reheat the remaining liquid until not quite boiling. Pour over the cherries and chill in the refrigerator until the sauce has turned to jelly. Remove from the refrigerator, unmold from the bowl and slice. Serve the duck cold, surrounded by slices of the jellied sauce in which the cherries are embedded. Serves 4.
Cherry Pie
pastry for a 9 inch two crust pie
2 cups flour
1 teaspoon salt
1/3 cup plus 1 tablespoon butter
1/3 cup plus 1 tablespoon shortening
4 to 5 tablespoons cold water
Preheat oven to 425F. Place flour and salt into a medium mixing bowl or into the food processor. Cut in shortening and butter and work with a fork or pastry cutter until mixture is like coarse corn meal. If using a food processor use the "S" blade. Sprinkle in cold water, 1 tablespoon at a time, mixing until all flour is moistened and forms a ball. Slightly chill until ready to roll out the pie crust.
Pie Filling:
3/4 to 1 1/4 cups sugar, depending on sweetness of cherries and personal preference
1/3 cup flour
8 cups pitted cherries
1/4 teaspoon almond extract
2 tablespoons butter
In a large mixing bowl, stir together sugar and flour. Mix well with cherries. Roll pastry out on a cutting board that is dusted with flour and sugar. Place bottom crust in 9 inch pie plate. Add cherry mixture. Sprinkle with almond extract and dot with butter. Moisten the outer edge of bottom crust with cold water, so that the top crust will adhere. Cover pie with top crust, crimping edges and adding slits to allow for steam to escape. Sprinkle sugar lightly on top of crust before baking. Cut a piece of aluminum foil about 3 inch wide and cover the edge of the pie to prevent excessive browning. Remove foil during last 15 minutes of baking. Bake at 35 to 45 minutes or until crust is brown and juices are bubbly. Allow to cool until it is lukewarm before serving.
Chocolate Waffles with Black Cherry Sauce
8 hours before, combine:
1 1/2 cups all purpose flour
1/4 cup unsweetened cocoa
1/4 cup sugar
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon active dry yeast
Melt:
1/2 cup unsalted butter
4 ounce bittersweet chocolate, chopped
Add melted chocolate and:
2 cups whole milk
Before baking, add:
3 eggs, separated
Serve with:
Vanilla ice cream
Black Cherry Sauce
First, combine dry ingredients. Then melt butter and chocolate over low heat, stirring often. Add the milk to the chocolate, then stir into flour mixture. Rest batter before adding eggs. Bake waffles in heated waffle iron. To serve, cut diagonally into 2 triangles. Place one triangle on a plate, then a scoop of vanilla ice cream in the center of the plate. Lean the other triangle against the ice cream and serve with Black Cherry Sauce.
Black Cherry Sauce
Combine, boil and reduce:
1 cup dry red wine
1/3 cup sugar
1 teaspoon balsamic vinegar
2 pieces lemon and orange peel
1/2 teaspoon black peppercorns
1/4 teaspoon whole cloves
1 cinnamon stick
Strain; combine then whisk in:
2 teaspoons cornstarch
1 tablespoon cold water
Add:
1 1/2 cups frozen black cherries
Off Heat, Add:
1/4 teaspoon almond extract
For the Garnish; whip to soft peaks:
1 cup whipping cream
2 tablespoons sugar
2 to 3 drops almond extract
Combine wine, sugar, vinegar, citrus peel and spices in a small saucepan; use a peeler to shave off pieces of citrus peel. Bring to a boil and reduce to 3/4 cup, about 5 minutes. Strain; return liquid to pan. In a small bowl, mix cornstarch with water. Bring wine back to a boil, whisk in cornstarch mixture and simmer until thickened, about 2 minutes. Add cherries and simmer to heat through. Then, off heat, add almond extract. Serve warm.
Sweet Cherry Barbecue Sauce
2 cups pitted and halved fresh sweet cherries
2 tablespoons orange juice
2 tablespoons sherry
1 tablespoon sugar
1 teaspoon grated orange peel
3/4 teaspoon Dijon style mustard
1/4 teaspoon salt
3 drops aromatic bitters, optional
1 tablespoon cold water
2 teaspoons cornstarch
Combine cherries, orange juice, sugar, orange peel, mustard, salt and bitters. Cover and simmer gently 5 minutes. Combine water and cornstarch; stir into cherry mixture. Cook and stir until thickened and clear. Sauce may be stored up to a week in the refrigerator. Serve with barbecued poultry, ham or assorted specialty sausages.
Cherries Jubilee
2 teaspoons cornstarch
1 tablespoon sugar
1 16 ounce can pitted black bing cherries
1/3 cup warm cognac
2 strips orange peel
1 strip lemon peel
Add cornstarch, sugar and 1 cup syrup from cherries. Drop in orange and lemon peel. Cook, stirring constantly over medium heat until thick. Let boil 3 minutes. Discard peels and add cherries. Transfer to chafing dish and add cognac. Blaze with a match. Ladle flaming cherries over vanilla ice cream.
Cherry Cheesecake
1 cup graham cracker crumbs
3 tablespoons sugar
3 tablespoons margarine, melted
24 ounces cream cheese, softened
3/4 cup sugar
3 large eggs
1 teaspoon vanilla
21 ounce can cherry pie filling
Combine crumbs and margarine; press onto bottom of 9 inch spring form pan. Bake at 325F, 10 minutes. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time mixing well after each addition. Blend in vanilla; pour over crust. Bake at 450F, 10 minutes. Reduce oven temperature to 250F, continue baking 25 to 30 minutes or until set. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Top with pie filling just before serving.
Ham With Cherry Sauce
1/2 fully cooked bone in ham; 6 to 7 pounds
1 12 ounce jar cherry preserves
1/4 cup cider or red wine vinegar
2 tablespoons light corn syrup
1/4 teaspoon each ground cloves, cinnamon and nutmeg
3 tablespoons slivered almonds
Place ham on a rack in a shallow roasting pan. If desired, remove skin from ham and score the surface with shallow diagonal cuts, making diamond shapes. Bake, uncovered, at 325F for 1 1/2 to 2 hours or until a meat thermometer reads 140F. In a saucepan, combine the preserves, vinegar, corn syrup, cloves, cinnamon and nutmeg. Bring to a boil, stirring often. Reduce heat; simmer, uncovered, for 2 minutes. Remove from the heat; stir in almonds. Serve with the ham.
Baked French Toast with Cherry Topping
1 1/2 cups milk
6 eggs
1/3 cup maple syrup
3 tablespoons sugar, divided
1 tablespoon grated orange peel
1/8 teaspoon salt
8 slices French bread
4 cups pitted fresh sweet cherries, halved
1/2 cup orange juice
vanilla yogurt
Combine milk, eggs, maple syrup, two tablespoons of the sugar, orange peel and salt. Pour half of the mixture into each of two 9 inch square baking dishes. Dip both sides of each slice of bread in milk mixture. Arrange in the same baking dish. Cover with plastic wrap and refrigerate overnight. Marinate halved cherries in orange juice and remaining tablespoon of sugar overnight in the refrigerator. Bring to room temperature for best flavor next day, an hour before serving. About a half hour before ready to serve, preheat oven to 400F, rack set in center. Carefully transfer the soaked French bread slices to a nonstick, buttered baking sheet using a large spatula. Allow excess liquid to drip into pan used for soaking. Bake for 15 to 18 minutes. Turn slices over halfway through baking time. Top each slice with 1/2 cup of the orange marinated cherries and a dollop of vanilla yogurt. 6 to 8 servings.
Cherry Bars
Crust:
3 cups flour
1 1/2 cups sugar
1/2 teaspoon baking soda
1/2 teaspoon orange peel
1 cup butter, chilled
1 egg, slightly beaten
Preheat oven to 350F. In large mixing bowl, combine flour, sugar, baking soda and orange peel. Cut in chilled butter and egg until mixture resembles coarse crumbs. Reserve 2 cups flour mixture. Press remaining flour mixture evenly into slightly greased 9 x 13 cake pan. Bake for 8 minutes. Spread filling on crust and remaining flour mix on top. Bake for 15 to 20 minutes. Drizzle with glaze.
Filling:
3 cups cherries
1 cup cherry juice
1 cup sugar
4 tablespoons cornstarch
pinch almond extract
Combine sugar and corn starch in 2 quart. sauce pan. Add cherries and juice. Mix over medium heat until boiling. Mixture will thicken. Stir one minute.
Icing:
1 cup powdered sugar
2 tablespoons softened butter
2 to 3 tablespoons milk
1 teaspoon almond extract
Stir sugar and other ingredients until smooth and drizzle over bars.
Cherry Cheese Brownies
1 16 ounce can dark sweet cherries
1 15 ounce brownie mix
2 eggs, divided
1/4 cup vegetable oil
1 3 ounce package cream cheese, softened
2 tablespoons granulated sugar
3/4 cup flaked coconut or half cup chopped pecans or walnuts
1 teaspoon almond extract
Drain cherries; reserve 1/4 cup cherry juice. Put brownie mix in a large bowl. Add 1 egg, oil and reserved cherry juice; mix well. Gently stir in cherries. Set aside. Put cream cheese and sugar in a medium mixing bowl. Beat with an electric mixer 3 to 4 minutes, or until well mixed. Add remaining 1 egg; mix well. Stir in coconut and almond extract. Lightly grease an 8 x 8 x 2 inch baking pan. Spoon brownie mixture evenly into pan. Spoon cream cheese mixture over brownie mixture. Use a knife to swirl cream cheese mixture into brownie mixture. Bake in a preheated 350F oven 35 to 40 minutes, or until wooden pick inserted near center comes out clean. Let cool. Cut into squares or bars. Makes 9 squares; 18 bars.
Cherry Pudding
1/2 cup sugar
1 cup unsalted flour
1 1/2 teaspoons baking powder
1/4 cup margarine
1 egg
1/2 cup milk
pinch of salt
Mix all together and beat well. Pour into a buttered 1 1/2 quart casserole. Over the top of this, pour 2 cups sweetened stewed cherries and juice. Bake 45 minutes at 350F. Serve warm.
Cherry Cobbler
Start with:
2 cups stewed cherries & juice
Then add:
1/2 cup sugar
1 1/2 tablespoons cornstarch
1 tablespoon butter
Mix together and cook until thick and clear. Pour into a 10 x 7 baking dish.
Add biscuit topping:
1 cup flour
1/4 teaspoon salt
1 tablespoon sugar
1 1/2 teaspoons baking powder
1/4 cup margarine
1 slightly beaten egg
1/2 cup milk
Mix dry ingredients together, cut in margarine until like coarse crumbs. Mix egg and milk and add dry ingredients all at once, stirring just to moisten. Drop by spoonfuls on top of hot cherries. Sprinkle with sugar and bake 20 minutes at 400F.
Chilled Cherry Soup
1/2 cup seedless raisins
6 thin orange slices
6 thin lemon slices
1/4 cup lemon juice
1 stick cinnamon
2 cups water
2 cups sliced fresh peaches
1 1/2 cups pitted sour cherries
3/4 cup sugar
1 1/2 tablespoons cornstarch
In saucepan, combine first 6 ingredients. Simmer for 20 minutes. Remove cinnamon stick. Add peaches, cherries and sugar. Bring to a boil. Blend cornstarch with a little water. Add to fruit mixture. Cook, stirring about one minute or until clear. Adjust sugar for tartness of sour cherries. Serve chilled. If desired, garnish with sour cream. 6 servings.
Clifton Cherry Cobbler
1/2 cup butter
1 cup self rising flour
1 cup sugar
1 cup milk
1/4 teaspoon almond extract
4 cups pitted, tart, red cherries
2 tablespoons butter
1/4 cup sliced almonds
Preheat oven to 350F. In 9 inch oven proof dish, melt butter in oven. Blend well flour, 2/3 cup sugar, milk and almond extract. Remove pan from oven; add batter and spread to smooth. Top with cherries and sprinkle with remaining 1/3 cup sugar. Return to oven and bake 25 to 35 minutes or until batter is golden brown and puffed around the fruit. Makes 6 servings. NOTE: If a moister cobbler is desired, add 1/3 cup orange juice or water to batter.
Cherry Cheddar Bread
2 1/2 cups flour
1/2 cup sugar
1/2 cup brown sugar, packed
3 teaspoons baking powder
1 teaspoon salt
1 1/4 cups milk
1 egg, beaten
3 tablespoons oil
1 1/4 cups dark sweet cherries
1 1/4 cup Cheddar cheese, shredded
Combine flour, sugar, brown sugar, baking powder and salt. Combine milk, egg and oil; pour over dry ingredients and stir just enough to dampen. Gently fold in cherries and cheese. Pour into greased 9 1/4 X 5 1/4 X 2 3/4 inch loaf pan. Bake at 350F 55 to 65 minutes or until wooden pick inserted near center comes out clean. Cool on rack 10 minutes; remove from pan. Cool completely before serving. Serve at room temperature, or toasted. 1 loaf.
Cherry Spiced Cider
1 quart apple cider
3/4 cup orange juice
1/4 cup maraschino cherry juice
1 3 inch stick cinnamon
1 strip 1/2 x 3 inches orange peel
3 whole cloves
3 whole allspice
16 maraschino cherries
8 orange slice halves
Put apple cider, orange juice, maraschino cherry juice, cinnamon sticks, orange peel, cloves and allspice in a large saucepan; bring to a boil. Reduce heat; simmer 15 minutes. Strain out cinnamon sticks, orange peel, cloves and allspice. Place 2 maraschino cherries and 1 orange slice half in each of six mugs. Pour about 2/3 cup spiced cider over cherries. Serve warm. Makes 8 servings.
Cherry Salsa
fresh sweet cherries
chopped fresh basil
finely chopped green peppers
lemon juice
Worcestershire sauce and grated lemon peel
teaspoon salt
dash bottled hot pepper sauce
Chop cherries in food processor or manually. Combine all ingredients; mix well. Refrigerate at least 1 hour. Makes 2 servings.
Cherry Cheese Pizza
1 cup flour
1/8 teaspoon baking powder
1/4 cup cold butter
2 tablespoons shortening
3 to 4 tablespoons water
1 8 ounce package cream cheese, softened
1/2 cup sugar
2 eggs
1 teaspoon vanilla extract
1/3 cup chopped pecans or almonds
Topping:
2 1/2 cups fresh or frozen tart cherries
1/3 cup sugar
2 tablespoons cornstarch
1 tablespoon butter
1/8 teaspoon almond extract
1/8 teaspoon red food coloring
whipped cream and fresh mint, optional
In a bowl, combine flour and baking powder; cut in butter and shortening until mixture resembles coarse crumbs. Gradually add water, tossing with a fork until dough forms a ball. Roll out into a 14 inch circle. Place on an ungreased 12 inch pizza pan. Flute edges to form a rim; prick the bottom of crust. Bake at 350F for 15 minutes. In a mixing bowl, beat cream cheese and sugar until smooth. Beat in eggs and vanilla. Stir in nuts. Spread over crust. Bake 10 minutes longer. Cool. Drain cherries, reserving 1/3 cup juice. Set cherries and juice aside. In a saucepan, combine sugar and cornstarch; stir in reserved juice until smooth. Add cherries. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 2 minutes longer. Remove from the heat; stir in butter, extract and food coloring. Cool to room temperature; spread over cream cheese layer. Garnish with whipping cream and mint if desired.
Meatballs in Cherry Sauce
2 pounds ground chuck
1 large onion, grated
1 egg
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon Oriental 5 spice seasoning
3/4 cup chopped cherry jam or cherry jelly
1 12 ounce bottle chili sauce
1 to 1 1/2 tablespoons lemon juice
cherry juice
Combine meatball ingredients. Make into 1 inch balls and place in frying pan. Combine cherry jam, lemon juice and chili sauce and pour over meatballs. Simmer 30 minutes, stirring occasionally and adding cherry juice to make a thinner sauce if desired. Serve over rice or couscous.
Cherry Oatmeal Bars
1 cup shortening
2 1/4 cups brown sugar
4 1/2 cups rolled oats, uncooked
2 cups flour
2 teaspoons baking soda
2 21 ounce cans tart cherry pie filling
2 1/2 cups coconut
Cream shortening and sugar for 10 minutes. Combine dry ingredients. Add to creamed mixture. Mix at low speed until crumbly. Spread 2/3 of dough in greased 9 x 13 pan. Spread tart cherry pie filling mixed with coconut evenly over entire surface. Cover with remainder of dough. Bake in 325F oven for 40 minutes. Cut into 2 inch bars.
Cherry Crumb Cake
2 cups sifted flour
1 cups sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter or margarine
1 egg
1 21 ounce can of cherry pie filling
Sift together flour, sugar, baking powder and salt into bowl. Cut in butter until crumbly. Add egg; mix with fork. Press half of crumb mixture into greased 13 x 9 x 2 inch baking pan. Spoon cherry filling over first layer. Top with remaining crumbs. Bake in 350F oven for 30 minutes or until golden brown. Cool in pan on rack. Serve warm with whipped cream or ice cream. Serves 12.
Dr. Pepper Cherry Marshmallow Cake
2 cans dark sweet cherries, pitted, drained, reserving syrup
Jello Mixture:
3/4 cup reserved cherry syrup
1/4 cup Dr. Pepper
1 3 ounce package Cherry Jello
1/8 teaspoon almond extract
Batter Mixture:
1 package yellow cake mix
1 3 ounce package Cherry Jello
1/2 cup vegetable oil
3/4 cup Dr. Pepper
4 eggs
2 cups minature marshmallows
Arrange cherries evenly on bottom of a greased 9 x 13 pan. Preheat oven to 350F. In a small saucepan, combine the cherry syrup, 1 package of cherry jello and 1/4 cup Dr. Pepper; gently heat until jello is dissolved. Add almond extract and cool slightly. In a large mixing bowl, combine yellow cake mix, 1 package cherry jello, oil, eggs and 3/4 cup Dr. Pepper. Beat on high for 3 to 4 minutes. Pour cooled jello mixture over cherries in pan. Sprinkle evenly with the minature marshmallows and then carefully and evenly spoon the batter mix over the marshmallows. Bake for 40 to 45 minutes. Cool on rack for 45 minutes. Chill 3 to 4 hours.
Cherry Sauced Chicken
1 16.5 ounce can Oregon Royal Anne Cherries
2 tablespoons wine vinegar
1 tablespoon sugar
1/4 teaspoon ginger
1 tablespoon cornstarch
Drain can of cherries, reserving syrup. Combine the syrup with wine vinegar, sugar, ginger and cornstarch. Cook and stir over medium heat until mixture thickens and boils. Add cherries, heat through and spoon over chicken. Makes 2 cups sauce.
Cherry Mustard Chicken
1 1/2 pounds boneless, skinless chicken
salt and black pepper
flour
3 tablespoons butter
3 tablespoons olive oil
1 cup white wine
1 cup chicken broth
1/4 cup Dijon mustard
2 tablespoons cornstarch
2 tablespoons balsamic vinegar
1 tablespoon water
2 cups pitted sweet cherries
1/4 cup sliced green onion
Sprinkle chicken with salt and pepper, then lightly toss in flour; shake off excess. Heat half the butter and oil in large skillet over medium heat; add half the chicken. Cook 8 to 10 minutes, turning occasionally, until chicken is golden and cooked through. Remove to platter and keep warm. Repeat with remaining butter, oil and chicken. Stir wine, chicken broth and mustard into skillet, scraping up browned bits. In small bowl, mix cornstarch, vinegar and water; stir into skillet. Add cherries and boil mixture, stirring until sauce thickens; 1 to 2 minutes. Stir in green onion. Pour sauce over chicken and serve. Serves 4.
Cherry Shortcake
Filling:
1/3 cup granulated sugar
1 tablespoon cornstarch
1/8 teaspoon cinnamon
1 pound fresh sweet cherries, pitted
1/4 teaspoon grated lemon rind
1 cup heavy cream
3 tablespoons confectioners' sugar
Biscuits:
2 cups all purpose flour
3 tablespoons sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup 1 stick butter, cut into tablespoon size pieces
3/4 cup butter
To prepare filling, mix granulated sugar, cornstarch and cinnamon in a saucepan. Add cherries and cook, stirring, over medium heat until mixture bubbles and thickens. Remove from heat; stir in lemon rind. Set mixture aside to cool. Preheat over to 400F. Mix flour, sugar, baking powder and salt in a medium bowl. Add butter pieces and cut into flour mixture with pastry blender or fork until mixture is crumbly. Add buttermilk and mix just until moistened. Form dough into ball. On a lightly floured surface, pat dough into a flattened disk about 3/4 inch thick. With a 2 1/2 inch round biscuit cutter, cut out 4 biscuits. Combine dough scraps and repeat to make 2 more biscuits. Arrange biscuits on ungreased baking sheet and bake 18 to 20 minutes or until golden. Cool on wire rack. Just before serving, whip heavy cream with confectioners' sugar until mixture holds soft peaks. To serve, cut biscuits horizontally in half. Place bottoms on serving plates, spoon cherry filling over shortcake bottoms and top with whipped cream. Cover with biscuit tops.
Cherry Upside Down Cake
7 tablespoons unsalted butter
1 cup packed brown sugar
2 large eggs
1 cup granulated sugar
1/2 cup milk
1 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 cups pitted sweet cherries*
In large oven proof skillet, melt 5 tablespoons butter; add brown sugar and cook until dissolved; remove from heat. Heat oven to 375F. In large bowl, beat eggs and granulated sugar until pale yellow; about 4 minutes. Melt remaining 2 tablespoons butter in milk; set aside. Sift together flour, baking powder and salt. Add flour mixture and warm milk mixture to eggs and sugar, beating on low just until smooth batter forms. Sprinkle cherries in an even layer over brown sugar in pan; pour batter over cherries and bake 40 minutes or until cake tester inserted in center comes out clean. Immediately invert cake onto large platter; serve warm. Serves 8.
Cherry Coffee Cake
1 18.25 ounce Package yellow cake mix, divided
2 large eggs
1 cup all purpose flour
1 21 ounce can cherry pie filling
1 package active dry yeast
pie filling*
2/3 cup warm water 120�
1/3 cup butter or margarine
glaze
Combine 1 1/2 cups cake mix, flour and yeast in a bowl; add warm water, stirring until smooth. Stir in eggs. Spoon batter into a greased 13 x 9 x 2 inch pan. Spoon pie filling evenly over batter; set aside. Cut butter in remaining cake mix with a pastry blender or fork until mixture is crumbly. Sprinkle over pie filling. Bake at 350F for 25 to 30 minutes. Cool in pan on a wire rack. Drizzle with Glaze and cut into squares. 15 to 18 servings.
Glaze:
1 cup sifted powdered sugar
1 tablespoon light corn syrup
1 tablespoon water
Combine ingredients; drizzle over cake. 1/3 cup.
Cherry Pilaf
2 cups basmati rice
2 medium peeled onions; thinly sliced
1/2 cup red lentils
7 ounces sour cherries
2 cups chicken or meat broth
4 tablespoons unsalted butter
1 teaspoon turmeric
1/4 teaspoon cumin
1/4 teaspoon salt
In a 4 to 5 quart Dutch oven, melt most of the butter and slowly brown the onions. Add the cleaned lentils and fry a bit; then the same for the cleaned rice. Stir constantly, browning the rice without letting it stick. Add the cherries and 2 1/4 cups liquid made up of cherry liquid, stock and water. Add 1/4 1 teaspoon turmeric and 1/4 teaspoon ground cumin if desired; add necessary salt depending on the saltiness of your broth. Bring to a boil, stir with a fork, cover tightly and let cook over the very lowest heat for about 20 minutes. Fluff up the rice with a fork and add the remaining butter to the bottom of the pot. Raise the heat slightly for 5 to 10 minutes to form a crust on the bottom. Serve, making sure to include a bit of crust in each serving.
Black Cherry and Hazelnut Meringue Cake
2 ounces butter
5 ounces caster sugar
3 eggs, separated
3 1/2 ounces self raising flour, sieved
4 tablespoons milk
1 ounce toasted hazelnuts, chopped
7 ounces black cherries, pitted
1/4 pint whipping cream, whipped
Cream the butter and sugar until light and fluffy. Mix in the egg yolks. Using a metal spoon fold in the flour and milk. Pour into two 6 inch lined and greased cake tins. Whisk the egg whites until stiff, fold in the remaining sugar and the hazelnuts. Spoon the meringue over the cake mixture. Bake for 45 minutes at 300F. Cool on a wire rack. Cut most of the cherries in half, fold into most of the cream. Spread one half of the cake with the filling, lace the top in position. Serve decorated with piped cream and the remaining black cherries.
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