Recipe: Recipes Using Cherries (17)

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Cherry Recipes - 2000-09-21 (17)

Gina,Fla (03:31:09) :

CHERRY ALMOND CRUMB CAKE
serves 8

1 c. flour
1/3 c. sugar
dash of salt
1/4 c. chilled butter cut into small pieces
1/2 t. baking powder
1/4 t. baking soda
1/3 c. sour cream
2 T. milk
1 t. vanilla
1 egg
3 oz. cream cheese, softened
2 T. sugar
1 egg
1 c. cherry pie filling
1/4 c. sliced almonds

Preheat oven to 350

Combine 1st 3 ingred. and cut in butter till it resembles coarse meal. Reserve 1/2 c. of this mixture. and set aside.

Combine remaining mixture with next 6 ingred. and blend well. Spoon the batter into a greased 8" inch round tin. Combine cream cheese with 2 T. sugar and egg. Beat till smooth and spread evenly over batter. Dot with cherry pie filling and sprinkle with almonds and reserved crumb mixture.

Bake 30 mts. Cool on wire rack.

Gina,Fla (03:22:25) :

CRANBERRY CHERRY FIG BREAD
This is superb for gift giving...freezes well....very moist and divine with a cup of coffee...best of all, it makes 2 loaves!

1 1/2 c. flour
1 c. whole wheat flour
1` 1/4 c. rolled oats
1 T. baking powder
1 T. ground cardamom
1 t. ground allspice
1 1/2 c. butter, softened
1 c. sugar
1/2 c. firmly packed light brown sugar
3 large eggs
1 1/2 c. fresh cranberries
1 1/2 c. mixed chopped figs and candied cherries
grated peel of 1 orange
1 1/2 c. milk
1/2 c. orange juice
1/4 c. sour cream

Oven at 375. Oil 2 loaf pans.
In large bowl, stir together flours, oats, baking powder, salt, spices.

In another bowl, cream butter and sugars. Beat in eggs one at a time. Mix in the chopped fruits and peel. Beat in milk, half and half, orange juice and sour cream. Add the flour mixture and blend only till combined. Divide the batter into the two loaf pans and bake for 50-60 mts. Cool 5 mts. in pan, then invert and cool completely on rack.

Betty.-.Athens,.Ga. (01:19:14) :

CHERRY CHEESE PIE

1(9in.) (graham cracker crumb crust)
or baked shell
1(8oz) pk soften cream cheese.
1(14oz) can Eagle Brand sweetened Condensed milk) not evaporated) 1/3 cup real lemon-(lemon juice from concentrate.)
1 t vanilla'
1(21oz) can chilled cherry pie filling
In large mixer bowl, beat cheese until fluffy, gradually beat in sweetened condensed milk until smooth. stir in real lemon and vanilla. Pour into prepared crust, Chill 3 hours or until set, Top with desired amount of pie filling. Refrigerate any left-overs

Kelly~WA (11:14:53) :

HOT FUDGE SUNDAE ICE CREAM PIE

Serving Size : 8

30 Vanilla wafers
1/2 gallon Vanilla ice cream
1 cup Chocolate chips
2 cups Miniature marshmallows
1 cup Evaporated milk
1/8 teaspoon Salt
2/3 cup Chopped nuts -- optional
8 Maraschino cherries -- optional

1. Line 9" pie dish or pan with vanilla wafers. 2. Make sauce by
heating the chips, marshmallows, and evaporated milk together until smooth
Stir in salt. 3. Scoop about 1/3 of the ice cream into the wafer lined
dish, drizzle about 1/3 of the sauce on the ice cream. Scoop another 1/3 of
the ice cream and drizzle 1/3 of sauce. Scoop the remaining 1/3 of the ice
cream and drizzle the remaining 1/3 of the sauce. Top with chopped nuts
and/or Maraschino cherries if desired. 4. Cover with foil or plastic wrap.
5. Freeze until solid--this takes at least 6 hours--best to freeze
overnight. 6.To serve, remove from freezer about 20 minutes before serving
to soften.

Kelly~WA (11:13:58) :

BEST JELL-O
Serving Size : 6

3 oz Jell-O -- Any Flavor, (1 Pk)
1 c -- Boiling Water
8 oz Cola -- Cold
8 oz Cream Cheese -- 1/2 Cubes
1 c Dark Cherries -- Pitted Drained
1/2 c Nuts -- If Desired

Dissolve Jell-O in boiling water. When cooled to room temperature, add cola, cream cheese, cherries, and nuts, if desired. Pour into 6-cup mold. Chill until set. Unmold to serve.

Kelly~WA (11:13:23) :

FROZEN FRUITCAKE SALAD
Serving Size : 6

1 c Sour cream
2 oz Cool whip -- thawed
1/2 c Sugar
2 tb Lemon juice
1 t Vanilla
13 oz Crushed pineapple -- drain
2 Bananas -- diced
1/2 c Red Candied cherries -- chopped
1/2 c Green Candied cherries -- chopped
1/2 c Nuts -- (pecans or walnuts)

Mix all together well, turn into a mold and freeze. Let stand 10 minutes before serving. Everyone loves this. It's good for dessert too. It's especially pretty at Christmas because of the red and green cherries but we like it for Thanksgiving too.

Kelly~WA (11:12:25) :

Dump Cake

20 oz. crushed pineapple
21 oz. Comstock cherry pie filling
1 box Duncan Hines super moist yellow cake mix
1 1/2 sticks margarine

Put pineapple and cherries in an ungreased 9x13 cake pan.
Spread cake mix on top.
Melt and pour margarine over top.
Bake at 350 for 1 hour.

Kelly~WA (11:11:44) :
CHOCOLATE-COVERED BRANDIED CHERRIES
Yield: 50 Servings

50 Maraschino cherries; Drained
3/4 c Brandy
3 tb Butter
3 tb Corn syrup, light
1/4 tsp Salt
2 c Powdered sugar; sifted
1 1/2 lb Dipping chocolate; white or dark

Pour brandy over drained cherries; let set for two days. Combine butter
and salt; blend until smooth.

Add sifted powdered sugar and mix well. Knead until smooth and shiny;
chill for 1/2 hour wrapped in waxed paper. While chilling, drain cherries
well on paper towels; pat dry. (reserve brandy marinate for brushing on
cakes or for cooking) Shape a marble-sized piece of fondant around each
cherry; place on waxed paper lined tray. Chill until firm; about 2 hours.
Melt chocolates separately over hot water, stirring constantly. Dip
cherries and place on wax paper lined tray. Place in refrigerator to set.
Store in covered container in a cool dark place 10-14 days to fully ripen.

Kelly~WA (11:11:23) :

Refreshing Frozen Fruit Salad
Yield: 12 servings

1 sm Strawberry Jell-O
1 c Water; boiling
6 oz Pink lemonade concentrate
8 oz Cool Whip; thawed
16 oz Peach slices; drained
3/4 c Seedless green grapes
1/4 c Maraschino cherries
2 Bananas; sliced 1" thick

In large bowl, dissolve Jell-O in boiling water; add lemonade concentrate and stir until melted. Chill until slightly thickened, about 45 minutes. Blend in whipped topping; fold in fruit. Pour into 9x5 loaf pan. Freeze about 4 hours or until firm. To serve, unmold. Garnish with additional fruit if desired.

Kelly~WA (11:10:55) :

CHERRY NO BAKE RUM BALLS

2 1/2 lb Vanilla Wafer Crumbs
2 c Powdered Sugar
2 c Nuts, Finely Chopped
2 c Coconut
1/2 c Light Corn Syrup
1 c Dark Sweet Cherries, Well Drained And Chopped
1 c Dark Rum (or 1 1/2 Tbls Rum Extract)

Yield: 100 to 125 Rum Balls

Thoroughly mix all of the ingredients, except the powdered sugar, together, blending well. Shape into 1-inch balls and roll in the powdered sugar.

Kelly~WA (11:10:28) :

Chicken Salad With Dried Cherries
Serving Size : 4

2 chicken breasts -- poached, in cubes
1/4 cup low fat mayonnaise
1/4 cup plain yogurt
1/4 cup red or green seedless grapes -- halved
1/4 cup walnut or macadamia nuts -- chopped
1/4 cup dried cherries

Mix mayonnaise, yogurt and chicken. Add fruits and nuts. Season lightly with
salt and pepper and serve on a bed of lettuce

Kelly~WA (11:10:15) :

Roast Pork with Spiced Cherry Sauce
Serving Size : 8

1 boneless pork loin roast
1 tsp salt
1 tsp pepper
1 tsp rubbed sage
1 16 oz can tart red pitted cherries
1 1/2 c sugar
1/4 c vinegar
12 whole cloves
1 cinnamon stick -- 3 inches
1/3 c cornstarch
1 tbsp lemon juice
1 tbsp butter or margarine
4 drops red food coloring -- optional

Rub roast with salt, pepper and sage; place in an ungreased shallow
baking pan. Bake, uncovered, at 325 for 1 1/2 to 2 hours or until a
meat thermometer reads 160-170 . Meanwhile, drain cherries, reserving
liquid. Set cherries aside. Add water to cherry liquid to measure 3/4
cup. Pour 1/2 cup into a saucepan; add sugar, vinegar, cloves and
cinnamon. Bring to a boil. Reduce heat; simmer, uncovered, for 10
minutes. Remove and discard the spices. In a small bowl, combine
cornstarch and remaining cherry liquid until smooth; add to saucepan.
Bring to a boil; cook for 2 minutes, stirring constantly. Stir in lemon
juice, butter, cherries and food color, if desired; heat through. Let
roast stand for 10 minutes; slice and serve with the cherry sauce.

Kelly~WA (11:09:54) :

HAM WITH SPICED CHERRY SAUCE
Yield: 6 servings

2 lb Cooked ham, thinly sliced
16 oz Cherries, dark sweet (can)
5 t Cornstarch
1/2 c Sugar
2 T White vinegar
2 T Water
1/8 t Cinnamon
1/8 t Nutmeg
1/8 t Allspice
1/2 c Rose wine (optional)

Place ham slices in baking dish. Drain cherries and reserve syrup. Combine cherry syrup in saucepan with cornstarch, sugar, vinegar, water and spices. Cook over medium heat, stirring constantly, until thick and clear. Add wine and cherries. Pour over ham slices and bake at 350F 45 minutes.

recipelink.com (10:13:15) :

Cherry Banana Shake
From: There's Always Room for Sugar Free JELL-O; 1992
Yield: 3 servings

1 cup cold skim milk
1 pkg (4-serving size) Jell-O brand cherry flavor sugar-free gelatin
1 cup crushed ice
1 lg banana, cut into chunks

: Pour milk into blender container. Add remaining ingredients; cover. Blend at high speed 30 seconds or until smooth.

Makes 3 cups or 3 servings.
Nutritional information per serving: calories - 80, protein - 5 gm., fat - 0, carbohydrates - 14 gm., cholesterol - 0 mg., sodium - 130 mg.
Diabetic Exchange: Nonfat Milk - 1/2, Fruit - 1/2

recipelink.com (10:10:53) :

Cherry Yogurt Bundt Cake
Source: Chicago Tribune Cook It Light Column April 29, 1993

2 1/4 cups unbleached, all-purpose flour
3/4 cup sugar
2 tsp. baking powder
1/2 tsp. baking soda
1 cup unsweetened applesauce
1 large egg
3 large egg whites
1 cup non-fat plain yogurt
1 1/2 tsp vanilla extract
3 tbsp canola oil
1 package (12 oz) frozen unsweetened cherries, unthawed, cut in half

1. Heat oven to 350 degrees. Spray a 10-inch bundt pan w/vegetable spray. Combine the flour, sugar, baking powder and baking soda in a large bowl and mix well; set aside.

2. Place the applesauce in a small saucepan. Heat to a simmer over low heat and cook gently until sauce thickens, about 5 minutes. Set aside to cool.

3. Combine the egg and egg whites in a medium bowl and whisk lightly. Add yogurt and vanilla; mix until smooth. Add the cooled applesauce and mix well. Add oil and mix well.

4. Add the liquid ingredients and the cherries to the dry ingredients and stir until well mixed. Pour into prepared pan. Bake until a toothpick inserted in the center of the cake comes out clean, 45 to 50 minutes. Cool in the pan 5 minutes; loosen from sides of pan with a small knife. Invert into a wire rack & cool completely before serving.

Preparation time: 25 minutes
Cooking time: 50 minutes
Nutrition Information per serving: 159 calories; 14 mg cholesterol; 3 g fat; 134 mg. sodium

recipelink.com (10:07:06) :

Cherry Oat Dessert Squares
Recipe by: Wilderness Pie Filling

1/3 c sugar
1 c chopped walnuts or pecans
1 c quick oats
1/2 c (1 stick) margarine, softened
3/4 all-purpose flour
1/2 t cinnamon
1 can (21 oz) cherry or light 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.

recipelink.com (10:06:34) :

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 (2 lb.) cooking apples, 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
6-7 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.