Cherry Recipes

½ cup butter

1 cup sugar

2 eggs

2 cups flour

½ cup milk

2 tsp baking powder

½ tsp salt

2 cups cherries, pitted, coarsely chopped, and drained

1 cup slivered almonds

1 tsp almond extract

Sugar, to sprinkle

Cream butter and sugar until fluffy.  Beat in eggs, one at a time. Sift together dry ingredients and add them to butter/sugar mixture alternately with milk.  Stir in almond extract, then gently fold in almonds and cherries. Spoon muffin batter into 12 greased muffin cups (cups will be quite full).  Sprinkle each muffin with a little sugar, and bake in a preheated 375 degree oven for 30 minutes or until muffins test done.

1 cup sugar

¼ tsp salt

¼ cup shortening

2 eggs

3 tsp baking powder

½ cup milk

2 cups flour

3 pints sour cherries, pitted

Preheat oven to 350 degrees.  Combine and cream first 3 ingredients.  Add eggs, one at a time, stirring after each addition.  Add baking powder and stir.  Then add milk and flour alternately, stirring after each addition.  Add cherries and stir.  Divide into two greased 8-inch square pans.  Bake at 350 degrees for 30 minutes.

1 cup chocolate ice cream

1 cup pitted, frozen dark cherries

1 cup buttermilk

6 coarsely chopped chocolate sandwich cookies

In a blender, combine the ice cream, frozen cherries, and buttermilk.  Blend until smooth.  Add the chocolate sandwich cookies and stir to combine.  (Puree until smooth after adding cookies if you want to drink through a straw.)  Serve immediately.

2 1/4 pounds currants that are just shy of being ripe

3/4 pound cherries

3/4 pound raspberries

Sugar

Stem and seed the fruit, crush it over a bowl, and then force the pulp through a strainer into the bowl. Cover the bowl and place it in the refrigerator to macerate for 3 to 4 days. Strain the juice through a filter paper into the top of a double boiler and add to it an equivalent volume of sugar. Heat, stirring gently, until the sugar is dissolved, then pour the syrup into sterile bottles, seal them, let them cool, and place them in a cool dark place (or the refrigerator). The three days of maceration serves to clarify the syrup: The mixture will begin to ferment and the opaque impurities will be trapped by the filter paper. You can also clarify the syrup using egg whites.

Buckwheat Crust:
½ lb Buckwheat flour

2 oz Sunflower seeds, finely ground

1 tbsp Psyllium husks

1/3 tsp Sea salt
1 stick Cold butter, cut into smaller pieces

2 tbsp Iced cold water

Chocolate Tofu Filing:
1 1/2 cup Silken tofu

2 tbsp Honey

1 tsp Vanilla extract

7 oz 70% Dark chocolate, cut into smaller chunks

Cherry Compote:
¾ cup Cherry juice

1 tsp Cinnamon powder

1 oz Sugar

1 cup Pitted fresh (or frozen, thawed) cherries

2 tsp Cornstarch

Preheat oven to 400˚ F. Have ready four 4 inch tartlet pans or a 10 inch tart pan with removable bottom. Combine the buckwheat flour, finely ground sunflower seeds, psyllium husks, and salt in a large bowl. Rub in the cold butter with your fingers. Then, add in water, still mixing with your fingers, until the mixture forms a ball. Wrap the dough with waxed paper and chill for at least one hour or until firm before rolling. Remove the dough from the fridge and cut it into 4 pieces. Press the dough evenly into the prepared pans and prick the bottoms with a fork. Line each tartlet pan with parchment paper or aluminum foil and fill with pie weights or dried beans. Bake the tart shells for 10-12 minutes or until the edges begin to brown. Remove the pie weights or beans and return to the oven to bake for 5 minutes more, or until the crust is golden brown. Let the shells cool completely before filling and serving.

In a blender, mix the silken tofu with vanilla and honey until smooth. Place chocolate chunks in a saucepan on low heat and melt just until smooth. Pour melted chocolate into the blender and continue blending until the mixture is completely smooth. Divide the filling into the prepared tartlet shells and chill at least 2 hours until firm.

Mix the cornstarch and 1 tbsp cherry juice in a small bowl, set aside. Add the rest of cherry juice, cinnamon powder, sugar and cherries in a medium saucepan. Bring the mixture to a boil. Reduce heat to medium-low. Simmer until cherries are softened and start to release juices, about 10 minutes. Once the compote has cooked, add the cornstarch mixture a bit at a time while stirring. Let the mixture simmer for a minute. Pour into a bowl and let cool before using.

1 stick butter

2 eggs

½ cup sugar

3 tsp baking powder

1 tsp vanilla

2 cups flour

1 cup milk or less if cherries are very juicy

Pinch of salt

1 ½ cups cherries, pitted, fresh or frozen

Preheat oven to 350 degrees.  Combine milk, butter, eggs, and sugar together.  Add flour, baking powder, salt and vanilla.  Stir in cherries. Pour into greased and floured pan, either a 9-inch square baking pan or a casserole baking dish. Bake at 350 degrees for 35-45 minutes or until wooden pick inserted in center comes out clean.

¼ cup butter, melted

¾ cup flour

1 tsp baking powder

½ cup sugar

¾ cup milk

4 cups pitted black cherries (can use sour cherries with double or triple the amount of sugar)

Put butter in a 2-quart casserole dish.  Combine flour, baking powder, sugar, and milk; pour over butter.  Top with cherries.  Bake, uncovered, at 350 degrees for 35-40 minutes.  Crust will form on top.

2 9-inch pie crusts

3 cups sour red cherries

½ cup cherry juice

1 cup sugar

1/8 tsp salt

3 Tbsp minute tapioca

2 Tbsp butter

1 tsp lemon juice

Pit cherries.  Drain and save juice.  Combine juice, sugar, salt, and tapioca.  Cook, stirring, until thick and clear.  Add butter, lemon juice and cherries.  Pour into a 9-inch bottom crust.  Cover with top crust and press edges together.  Make slits in top crust.  Bake at 425 degrees for 10 minutes.  Reduce heat to 400 degrees.  Bake until crust is brown, about 25-35 minutes more.

2 cups sliced fresh strawberries

2 cups fresh cherries, pitted and halved

2 cups fresh raspberries

2 cups fresh blackberries

1 cup fresh blueberries

½ cup sugar

¼ cup orange liqueur

3 (3-ounce) packages soft ladyfingers

Garnishes: fresh berries, fresh mint sprigs

Stir together first six ingredients in a large, heavy stainless steel saucepan; let stand 30 minutes, stirring occasionally.  Add ½ cup water and cook over medium-low heat, stirring occasionally, 8-10 minutes or just until berries begin to break down and release their juices.  Remove from heat, and stir in orange liqueur; cool 20 minutes. Line a 2-qt soufflé dish with plastic wrap.  Spoon 1 cup berry mixture into prepared dish, spreading to cover bottom.  Arrange ladyfingers in a single layer on berry mixture, pressing together and trimming as needed to fit snugly and cover berry mixture.  Repeat layers twice, dividing remaining berry mixture evenly between layers. Cover loosely with plastic wrap, and place a small plate (approximately the same diameter as the inside of the dish) directly on top.  Place 2 or 3 heavy cans on plate, and chill 12 hours.  Unmold pudding onto a serving plate.

½ cup mayonnaise

½ cup marshmallow crème

1 Tbsp lemon juice

Sugar to taste

3 apples, chopped

3 celery sticks, chopped

½ cup raisins, soaked

½ cup pecans

½ cup grapes, halved

3 cherries, chopped

Mix mayonnaise, marshmallow crème, lemon juice, and sugar in bowl.  Add rest of ingredients and mix together until coated.  Chill 1 hour before serving.