recipelink.com Chat Room Recipe Swap
07-24-2000 – 9 Cherry Recipes

recipelink.com (04:46:27

Title: Cherry Delicious Ribs
Posted By: Cat Voci
Date: July 21st 1998
Board: recipelink.com Cooking Club

Here's a recipe I found in our local Supermarket ad. It is DELICIOUS!!! Even though it has cherry pie filling in the sauce, it's not overly sweet. I hope you all enjoy!

Cherry Delicious Ribs

8 pounds pork spareribs
1 21 oz. can cherry pie filling
1/2 cup onion; chopped
2 tbs. olive oil
1/4 cup soy Sauce
2 tbs. spicy brown mustard
1 tsp. ground ginger
1 tsp. Worcestershire sauce

1. Cut the ribs into serving portions of 2 or 3 ribs each. In a large saucepan or Dutch oven, simmer ribs, covered, in salted water 45 to 50 minutes or until tender; drain. 2. In an electric blender or food processor container, puree cherry filling until smooth. 3. In a large saucepan, cook onion in olive oil until tender. Add pureed cherry filling, soy sauce, mustard, ginger and Worcestershire sauce; mix well. Simmer uncovered for 10 to 15 minutes, stirring occasionally.

4. Place ribs on gas grill over low heat or on charcoal grill 4 to 6 inches from slow coals. Turn ribs 3 or 4 times and brush frequently with sauce. Cook 25 minutes, or until done; discard any remaining sauce.

recipelink.com (04:41:57

Title: Cherry Crisp
Posted By: Donna,Pa
Date: July 1st 1998
Board: recipelink.com Cooking Club Cherry Crisp
Source: American Diabetes Assoc. Family Cookbook

1 16 oz can sour red cherries, pits removed
4 tsp. sugar
1 and 1/2 tbsp cornstarch
1/4 tsp almond extract

Topping
1/2 cup quick oats
2 tbsp margarine
2 tbsp chopped walnuts

Drain cherries, reserving 3/4 cup juice. Combine small amount of juice, cornstarch and sugar in a saucepan. Stir in remaining juice. Cook over moderate heat, stirring constantly until thick and clear. Remove from heat and add cherries and extract. Spread in and 8 inch square pan. Mix oats and walnuts in small bowl. Add margarine and mix well with pastry blender or fork. This will be crumbly. Sprinkle over cherries. Bake at 375^ for 20 minutes or until topping is browned. Serve warm or cold. Warm with vanilla ice cream.. yummy!!!

recipelink.com (04:40:01

Title: Chocolate-dipped Cherry Shortbread
Posted By: Sharon,N.C.
Date: September 27th 1998
Board: recipelink.com - A Board For Bakers

1/2 cup maraschino cherries, chopped
1 1/4 cup all-purpose flour
3 TBSP. sugar
1/2 cup butter ( NOT margarine )
1 TBSP. milk
2 or 3 drops red food coloring ( optional)
1 cup semi-sweet chocolate chips
4 tsp. shortening

Drain cherries on paper towels.
In a medium mixing bowl, stir together the flour and the sugar.
Using a pastry blender, cut in the butter until mixture resembles fine crumbs.
Stir in the cherries, milk, and, if using, food coloring.
Form into a ball; knead until smooth.
Shape dough into 1" balls.
Place 2" apart onto ungreased cookie sheets.
Using the bottom of a glass, slightly flatten balls to 1/2" thickness.
Bake in a 325 degrees F. oven for about 20 minutes or until edges are firm and bottoms are lightly browned.
Remove cookies to a wire rack to cool completely.

Melt the chocolate chips and the shortening together, stir until smooth.
Dip the edges only of the cookies in the melted chocolate.
Place on waxed paper or on a wire rack till chocolate is set.

Makes about 24 cookies. Enjoy!! :0)

recipelink.com (04:32:29

Orange Cherry Biscotti
Recipe By : FF Mailing List (Susan Hathaway)

2 cups flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon vanilla
3 whole egg equivalent or 3/4 c egg whites
2 tablespoons orange juice
1 whole orange zest
1 3/4 cups dried cherries, currants or dried cranberries

Mixture will be thick and sticky. Form into two long logs on Pam-sprayed cookie sheet. Bake for 20 minutes. Let cool 10 minutes or so. Preheat oven to 350. Mix (in processor is easiest)

Slice into cookies (as thick or as thin as you like) using SHARP knife. Lay out on cookie sheet (same one ok) and bake 15 minutes per side. Let cool on rack. Will harden even more as cool.

recipelink.com (04:23:40

Frozen Cherry Ice Cream Bars
Recipe By : Comstock Makin' It Easy Recipes

Crust
1 cup low-fat graham cracker crumbs
1/4 cup walnuts -- chopped
1 tbsp oil
2 tsp. granulated sugar
1 tsp cinnamon

Filling
4 cups low-fat vanilla ice cream
21 oz. cherry pie filling

Preheat oven to 350. Prepare a 9" pie pan with cooking spray and flour; set aside. To prepare crust, combine graham cracker crumbs, walnuts, oil, sugar, and cinnamon in a mixing bowl. Press into prepared pan. Bake for 10 minutes. Cool. Meanwhile, for filling, spread ice cream evenly over crust. Freeze until ice cream is hard, about 4 hours. Spoon cherry pie filling over ice cream; freeze again until hard, about 3 hours. Cut into squares and serve.

recipelink.com (04:23:29

Cherry Oat Dessert Squares
Source: Wilderness Pie Filling

1/3 c Sugar
1 c Chopped walnuts or pecans
1 c Quick oats
1/2 c (1 stick) margarine, soft.
3/4 All-purpose flour
1/2 t Cinnamon
1 can (21 oz) cherry pie filling

Preheat oven to 400-degrees.

In large mixing bowl mix sugar, nuts, oats, margarine and flour until crumbly. Reserve 1-1/2 cups. Press remainder into bottom of 9-inch square baking dish. Stir cinnamon into cherry filling. Spread over crust. Sprinkle reserved crumbs over top, pressing lightly. Bake for 20 to 25 minutes or until lightly browned. Cool. Cut into squares.

Kate,.MO (10:58:07Cherries Jubilee

Place in a medium bowl:
3 cups (1 pound) fresh sweet red cherries, such as Bing, or well-drained canned or bottled sweet cherries, halved and pitted
Sprinkle with:
1/3 to 1/2 cup kirsch or cherry cordial
Cover and let stand for at least 30 minutes, preferably 3 hours or more, stirring occasionally. In a chafing dish or heavy skillet set over medium-high heat, combine the cherries and:
3/4 cup sugar
3 Tablespoons strained fresh lemon juice
Boil until the juices are red and syrupy, about 5 minutes. Add:
1/2 cup brandy
Boil until a thick, syrupy sauce results. If using the sauce with a warm or room-temperature dessert, stir in until incorporated:
3 to 6 Tablespoons unsalted butter
Boil until rethickened. Turn off the heat and stir in:
2 Tablespoons kirsch or cherry cordial
Serve at once, or let cool then cover and refrigerate for up to 3 days. If making the sauce ahead, reheat and add the kirsch just before serving.

recipelink.com (04:23:18

Dessert-Bar Apple-Cherry Pie
Recipe By : Midwest Living, October 1995
Serving Size : 8

10 ounces frozen tart red cherries -- pitted
1 cup granulated sugar
3 tablespoons tapioca -- quick-cooking
4 cups cooking apples -- 2 pounds, peeled, thinly sliced
2 tablespoons butter or margarine
milk
2 teaspoons granulated sugar
1/8 teaspoon ground nutmeg

pastry:
2 cups all-purpose flour
1/2 teaspoon salt
2/3 cup shortening
6 to 7 tablespoons cold water

Filling: Thaw the frozen cherries; do not drain off the juice. In a large mixing bowl, combine 1 cup sugar and the tapioca. Add the undrained cherries and the apples, tossing to coat. Let stand for 20 minutes, stirring occasionally.

Pastry: Preheat the oven to 375 degrees. In a mixing bowl, stir together the flour and salt. Cut in the shortening until the pieces are the size of small peas. Sprinkle the water, one tablespoon at a time, over part of the flour; toss gently with a fork. Push to the side of the bowl. Repeat until all is moistened. Divide the dough in half. Form each half into a ball. For the bottom crust, on a lightly floured surface, flatten one ball of dough and roll into a 12-inch circle. Line a 9-inch pie plate with the pastry. Trim the pastry to the edge of the pie plate. Roll out the remaining pastry for the top crust; cut into strips for a lattice crust or cut slits for the steam to escape.

Spoon the filling into the pie crust; dot with the butter or margarine. Add the top crust, trimming 1-inch beyond the edge of the pie plate. Fold until the edge. Seal and flute. Brush the top crust with milk. Sprinkle with 2 teaspoons sugar and the nutmeg. Cover the edge of the pie with foil to prevent overbrowning. Bake for 25 minutes. Remove the foil and return to the oven for 20 to 25 minutes more, or until the crust is golden and the filling is bubbly. Cool on a wire rack. Serve with ice cream, if you like.

Note: Here's a trick for covering the pie to prevent a too-brown edge. Make a foil rim by folding a 12-inch square of foil into quarters. Cut out the center portion of the foil, making a 7 1/2-inch circle. Unfold and loosely mold the foil rim over the edge of the pie, leaving the center open. Penny Halsey.

Kate,.MO (10:59:44

Cherry Chicken
(from The Four Ingredient Cookbook)
This is really easy!

4 (5 ounce) chicken breasts (boneless and skinless)
1 Tablespoon lemon juice
1/3 cup cherry preserves
Dash ground allspice

Pat chicken dry and place on rack of broiler pan. Broil 4 inches from heat for 6 minutes. Brush with lemon juice. Turn chicken over and brush with remaining juice and broil 6 minutes longer or until tender and no longer pink. In small saucepan heat cherry preserves and allspice. Spoon over chicken breasts and serve. 4 servings