SWEET CHERRY COFFEE CAKE*
“Recipe By K. Nice”
Ingredients: (Serves 15)
__2 Cups Un-Sifted All-Purpose Flour
__1 Cup Sugar
__2 Teaspoon Baking Powder
__1 Teaspoon Salt
__1 ½ Teaspoon Grated Orange Peel
__½ Cup Butter
__2 Room Temp. Eggs
__1 Cup Milk
__1 Teaspoon Vanilla
__3 ½ Cups Prepared Fruit
__1/3 Cup Brown Sugar
__¼ Cup All-Purpose Flour
__1 Teaspoon Cinnamon
__2 Tablespoons Butter
__½ Cup Chopped Nuts
Directions:
__Cut Butter Or Margarine Into Flour, Sugar, Salt
And Baking Powder
__Mix Until Course Crumbs
__Beat Eggs Lightly, Stir In Milk, Orange Peel And Vanilla
__Make A Well In Flour Mixture And Pour In Egg Mixture
__Blend Until Moist And Pour Into 9×13 Inch Prepared Pan
__Press Fresh Pitted Sweet Cherries In Lightly
Streusel Topping
__Mix Brown Sugar, Flour, Cinnamon And Cut In Butter
__Add Chopped Nuts
__Sprinkle Over Fruit
__Bake At 350 Degrees For 60 Minutes
Fresh Cherries, Peaches, Apples Or Blueberries May Be Used
Download Recipe PDF
SPICED CHERRIES*
“Recipe By A. Fockler And M. Bingham”
Ingredients: (Makes 2 Cups)
__3 Quarts Pitted Cherries
__4 ¼ Pounds Sugar
__1 Pint Vinegar
__1 Tablespoon Cinnamon
__1 Tablespoon Cloves
__1 Tablespoon Allspice
Directions:
__Mix Sugar And Fruit
__Let Stand For 1 Hour
__Cook Slowly For 1 Hour
__mix Vinegar And Spices With Part Of The Juice
__Add To Cherries
__Boil A Few Minutes Longer
__Put In Sterilized Jars And Seal
MONTANA MARASCHINOS*
“Recipe By G. Byhoffer”
Ingredients:
(Day1)
__4 ½ Pounds Pitted Light Sweet Cherries
__3 Qts Water
__1 Tablespoon Alum
__1 Teaspoon Salt
(Day 2)
__3 Cups Water
__10 Cups Sugar
__2 Oz. Red Coloring
(Day 3)
__1 Lemon
__1 Oz Almond Extract
Directions:
(Day 1)
__Soak Pitted Cherries In 3 Quarts Water, Alum And Salt.
(Day 2)
__Drain Day 1 Cherries And Rinse Well
__Add Water, Sugar And Red Coloring
__Bring To A Boil
__Cool And Let Stand Overnight
(Day 3)
__Bring To Boil Again
__Add Juice Of Lemon And Almond Extract
__Pour Into Sterilized Jars While Hot And Seal
BAKED CHERRIES*
“Recipe By C. Sullivan”
Ingredients:
__3 Cups Pitted Sweet Cherries
__1 ¼ Cup Milk
__4 Eggs
__½ Cup Sugar
__1 Teaspoon Salt
__1 Cup Flour
__1 ½ Tablespoon Melted Butter
Directions:
__Place Pitted Sweet Cherries In An 8 Cup Baking Dish
__Combine Milk, Eggs, Sugar, Salt, Flour And Butter In
Blender
__Blend Until Smooth
__Pour Over Cherries And Bake At 350 Degrees For 30
Minutes
__Dust Surface With Powdered Sugar Or
__Optional: Top With Whipped Cream
__Serve While Hot
CHERRIES JUBILEE SIMPLE*
“Recipe By C. Bush”
Ingredients:
__1 Quart Frozen, Fresh, Or Canned Sweet Cherries
(Pitted Or Not)
__¾ Cup Cherry Kirsch
Directions:
__Heat Cherries In A Chafing Dish
__Heat Kirsch In A Small Pan (Do Not Boil)
__Pour Kirsch Over Cherries In Chafing Dish
__Ignite And Serve Over Ice Cream
CHERRY BOUNCE*
“Recipe By M. Kelso”
Ingredients:
__3 Pounds Pie Cherries
__2 Pounds Sugar
__2 Fifths Bourdon Whiskey
Directions:
__Combine Un-Pitted Sour Cherries, Sugar And Bourbon
__Put In Large Jar
__Shake Everyday
__Ready In 4 To 6 Months
__Also Can Use Gin Or Vodka Or ½ Gin And ½ Vodka
CHERRY CHICKEN SALAD*
“Recipe By C. Bush”
Ingredients: (Serves 4)
__2 Cup Pitted Flathead Fresh Sweet Cherries
__1 Can Mandarin Orange Segments, Drained
__1 ½ Cup Diced Cooked Chicken
__½ Cup Chopped Celery
__½ Cup Toasted Slivered Almonds
__½ Cup Mayonnaise
__1 Teaspoon Soy Sauce
__1 Tablespoon Lemon Juice
__1/8 Teaspoon Ground Ginger
__Lettuce
Directions:
__Combine First 5 Ingredients
__Blend Next 4 Ingredients
__Toss With Cherry Mixture
__Serve On Lettuce Leaf
CHERRY COBBLER*
“Recipe By M. Anderson”
Ingredients:
__3 Cups Pitted Sweet Cherries
__½ Cup Sugar
__3 Tablespoons Water
__1 Cup Flour
__2 Tablespoons Shortening
__2 Teaspoons Baking Powder
__3/8 Cup Milk
Directions:
__Spread Fruit In Bottom Of Square Cake Pan
__Sprinkle Sugar And Water Over Fruit
__Mix Flour, Baking Powder, Shortening And Milk
__Spread Flour Mixture Over Top Of Fruit And Sugar
__Bake At 400 Degrees For 40 Minutes
CHERRY ALMOND PIE*
“Recipe By G. Ozsvath”
Ingredients:
__2 Cans Cherries
__1 Baked Pie Shell
__1 Egg White
__½ Teaspoon Almond Extract
__¼ Cup Sugar
__3 Oz. Cream Cheese (Softened)
__½ Cup Almonds (Toasted, Diced)
Directions:
__Place Cherries In Baked Pie Shell
__Beat Egg White Until Foamy
__Gradually Beat In Sugar, Almond Extract
__Continue Beating Until Very Stiff
__Add Cream Cheese, A Little At A Time
__Beat Until Smooth
__Fold In Some Almonds
__Spoon Topping Over Pie
__Garnish With Remaining Almonds
__Chill And Serve
CHERRY COKE SALAD*
“Recipe By K. Nice”
Ingredients:
__1 Pint Pitted Sweet Cherries
__1 Can 1 Lb4oz Crushed Pineapple
__1 (6 Oz Pkg.) Cherry Gelatin
__1 12 Oz Can Of Cola
Directions:
__Drain Juice From Fruit; Add Water To Make 2 Cups
__Heat Juice To Boiling And Add Gelatin
__Stir Until Dissolved
__Cool, Add Cola And Drained Fruit
__Pour Into 1 ½ Quart Mold
__Chill Until Set
__Un-Mold And Serve With Salad Dressing
__Opt. Cream Cheese Dressing Or Whipped Cream
CHERRY CORDIAL*
“Recipe By M. Forney”
Ingredients: (Makes 4 ½ Cups)
__3 ½ Pounds Dark Sweet Cherries
__2 Cups Sugar
__¾ Cup Light Rum
__¾ Cup Brandy
Directions:
__Layer ½ The Cherries In A Dutch Oven Or Large Saucepan
__Mash Lightly Until Some Skins Split
__Sprinkle With 1 Cup Of Sugar
__Repeat With Remaining Cherries Sugar
__Let Stand 1 Hour-Stir Occasionally
__Cook Over Low Heat 15 Minutes
__Continue Cooking-Stir Until Cherries Are Soft
__Strain, Using Food Mill Or Press To Extract Juice
__Coo, Discard Skins And Pits
__Stir In Rum And Brandy
__Pour Into Bottles Or Jars And Cover Tightly
__Refrigerate
__Serve Plain, Over Ice Or,
__Use As Ice Cream Topping
__Stores For 3 Weeks
CHERRY CRISP*
“Recipe By O. Campbell And Y. Borgmann”
Ingredients: (Serves 15)
__1 ½ Cups All-Purpose Flour
__1 Cup Quick Oatmeal
__1 Cup Brown Sugar
__½ Teaspoon Salt
__½ Teaspoon Baking Soda
__½ Cup Butter
__¼ Cup Flour Or Cornstarch
__2/3 Cup Sugar
__1 Quart Sweet Cherries Pitted & Juice
__1 Teaspoon Lemon Juice
__½ Teaspoon Almond Extract
Directions:
__Mix Together First 5 Ingredients And Cut In Butter
__Divide Mixture In Half
__Press One Half Into Bottom Of Greased 9×13 Cake Pan
__Spread Cooked Filling Over Bottom Layer
__Sprinkle Other Half Mixture Over Filling
__Bake At 350 Degrees For 30 Minutes
Filling:
__Mix Cornstarch Or Flour And Sugar In Saucepan
__Add Pitted Cherries And Juice, Lemon Juice And
Almond Extract
__Cook Over Medium Heat While Stirring Until Thick
__Spread Over Base And Sprinkle With Topping
__Bake As Above
CHERRY DELIGHT 1*
“Recipe By I. Jackson”
Ingredients:
__1 Cup Graham Cracker Crumbs
__¼ Cup Melted Butter
__¼ Cup Sugar
__1 ½ Cup Canned Cherries With Juice
__1 Tablespoon Lemon Juice
__2 Tablespoons Cornstarch
__½ Lbs. Marshmallows
__½ Cup Milk
__1 Cup Whipped Heavy Cream
Directions:
__Mix Graham Cracker Crumbs, Butter & Sugar
__Line 6x12x2 Inch Pan Patting Mixture Evenly And Firmly
Over Sides And Bottom
__Save 2 Tablespoons Crumbs For Topping
__Combine Cherries W/Juice, Lemon Juice And Cornstarch
__Cook Over Medium Heat Stirring Occasionally Until
Thicken
__Set In Refrigerator To Chill
__Combine Marshmallows W/Milk In Top Of Double Boiler
__Cook Over Hot Water Stirring Frequently Until Melted
__Cool Slightly
__Whip The Cream And Fold Into Marshmallows
__Pour ½ Of Marshmallow Mixture Over Crumb Base
__Spoon All Of Cherry Mixture Over That
__Then The Rest Of The Marshmallow Mixture
__Refrigerate Until Serving
CHERRY DELIGHT 2*
“Recipe By R. McClain”
Ingredients:
__2 Cups Vanilla Wafers
__½ Cup Butter
__1 ½ Cups Powdered Sugar
__2 Eggs
__1 Quart Pitted Sweet Cherries
__½ Cup Chopped Nuts
__½ Pint Whipped Cream Or Cool Whip
Directions:
__Roll Wafers With Rolling Pin Until Fine.
__Spread Into 9×9 Inch Pan Sprayed With Non-Stick Spray
__Cream Butter, Add Sugar And Eggs
__Beat With Electric Mixer Until Smooth
__Spread Over Top Of Crumbs
__Add Fresh Pitted And Chopped Sweet Cherries
__Sprinkle With Chopped Nuts
__Spread Stiffly Beaten Whip Cream Or
Cool Whip Over Top
CHERRY DUMPLINGS 1*
“Recipe By R. McClain”
Ingredients:
__1 Pound Pitted Sweet Cherries
__1 Cup Divided Sugar
__1 Cup Water
__1 Cup Cake Flour
__1 Teaspoon Baking Powder
__½ Teaspoon Salt
__1/3 Cup Milk
__Grated Rind Of Medium Orange
Directions:
__Place Cherries, ¾ Cup Sugar And Water In A Deep Skillet
__Bring To Boil For 2 Minutes
__Reduce Heat To Simmer
__Mix And Sift Together ¼ Cup Sugar, Cake Flour, Baking
Powder Salt, Orange Rind In A Bowl
__Add Milk And Toss Lightly With Fork
__Drop From Tablespoon Into Boiling Cherry Syrup
__Lower Heat, Cover And Cook Gently For 20 Minutes
__Serve Warm With The Cherry Syrup
CHERRY DUMPLINGS 2*
“Recipe By N. Tiensvold”
Ingredients:
__1 Quart Canned Sweet Cherries
__¼ Cup Sugar
__2 Tablespoons Cornstarch
__1 Tablespoon Lemon Juice
__1 ½ Cups Flour
__¼ Cup Sugar
__2 Tablespoons Baking Powder
__½ Teaspoon Salt
__¼ Cup Butter
__½ Cup Milk
Directions:
__Drain And Reserve Juice
__Mix Sugar & Cornstarch In 2 ½ Quart Dish
__Mix In Approx. 1 Cup Cherry Juice
__Microwave On High For 3-4 Minutes
__Stir Occasionally Until Thick
__Add Lemon Juice And Pitted Cherries
__Cover & Microwave On High For 3-4 Minutes
__Mix Flour, Sugar, Baking Powder, & Salt In A Bowl
__Cut In Milk With A Fork To Form Stiff Dough
__Drop From Tablespoon On Top Of Hot Cherries
__Space Evenly
__Cover With A Tight Fitting Lid Or Plastic Wrap
__Microwave On High For 5-6 Minutes
__Let Stand For 5 Minutes
CHERRY FLAN*
“Recipe By J. Powell”
Ingredients:
__3 Cups Pitted Black Cherries
__1 ¼ Cups Milk
__1/3 Cup Sugar
__3 Eggs>Br> __1 Tablespoon Vanilla
__1/8 Teaspoon Salt
__½ Cup Flour
__1/3 Cup Powdered Sugar
Directions:
__Use Fresh Sweet Black Cherries Or Well Drained Canned
Or Frozen Pitted Cherries Thawed
__Put Next Six Ingredients In Blender And Blend At Top
Speed For 1 Minute
__Pour ¼ Inch Layer Of Batter Intoa 7 To 8 Cup Lightly
Buttered Fire Proof Dish Or Pyrex Pie Plate
__Set Over Moderate Heat For A Minute Until Film Of
Batter Has Set In Bottom Of The Dish
__Remove From Heat
__Spread Cherries Over The Batter And Sprinkle With The
1/3 Cup Sugar
__Pour On Rest Of Batter And Smooth The Surface
__Bake At 350 Degrees About One Hour In Middle Of Oven
__It’s Done When Puffed And Browned And Knife Comes Out
Clean
__Sprinkle Top With Powdered Sugar
__Serve Warm
CHERRY FLUFF PIE*
“Recipe By M. Anderson”
Ingredients:
__1 ½ Cups Pitted Sweet Cherries
__1 (3 Oz Pkg) Cherry Jello
__¾ Cup Boiling Water
__½ Cup Pineapple Juice
__3 Tablespoons Lemon Juice
__½ Cup Whipping Cream
__¼ Cup Sugar
__½ Teaspoon Almond Extract
__1/8 Teaspoon Salt
__1 Baked Pie Shell
Directions:
__Dissolve Cherry Jello In Boiling Water
__Add Pineapple And Lemon Juice
__Refrigerate Until Starts To Set Then Whip To Frothy
__Fold In Whipping Cream Whipped With Sugar, Almond
Extract And Salt
__Fold In Pitted Sweet Cherries
__Pour Into Baked Pie Shell And Top With Additional
Whipped Cream
__Refrigerate Several Hours Before Serving
CHERRY JAM MICROWAVE*
“Recipe By B. Borgmann”
Ingredients: (Makes 2 Cups)
__2 Cups Pitted Sweet Cherries Quartered
__¼ Cup Lemon Juice
__½ Teaspoon Grated Lemon Peel
__1 ½ Cups Sugar
__½ Teaspoon Butter Or Margarine
Directions:
__Put Pitted Quartered Or Chopped Sweet Cherries In A
2 ½ To 3 Quart Ceramic Or Glass Casserole, Or Bowl
__Add Sugar, Butter, Lemon Juice And Lemon Peel
__Allow To Stand Until Juices Form, About 30 Minutes
__If Necessary, Crush Fruit With Potato Masher Or Fork
__Cook, Uncovered, On High Power For About 15 Minutes
__As Soon As Mixture Starts To Boil (About 30 Minutes)
Stir It
__Continue Cooking Stirring Every 2-3 Minutes
__When Jam Has Cooked A Total Of 13 Minutes, Spoon Out
1 Tablespoon In A Custard Cup
__Cool In The Freezer For 5 Minutes-Then Test
Consistency
__If You Like It Thicker, Reheat Jam To Boiling
__Boil 2 Minutes And Test Again
CHERRY LEMON DESSERT*
“Recipe By I. Jackson”
Ingredients:
__1 ½ Cups Fresh Sweet Cherries
__1 Pkg. Lemon Pudding Mix
__1 Egg
__1 Cup Miniature Marshmallows
__¼ Cup Slivered Almonds
__10 Crushed Vanilla Wafers
Directions:
__Halve And Pit Cherries
__Reserve A Few With Stems For Garnish
__Make Pudding According To Package-Use Whole Egg
__Cool-Then Fold In Cherries, Marshmallows And Almonds
__Spoon Into Sherbet Glasses Or Spread In Cake Pan
__Top With Vanilla Wafer Crumbs
__Chill
__Serve, Garnished With Whipped Cream And Un-Stemmed
Cherries
CHERRY NUT BREAD*
“Recipe By R. McClain”
Ingredients:
__2 ½ Cups Flour
__1 Cup Sugar
__4 Teaspoons Baking Powder
__1 Teaspoon Salt
__½ Cup Chopped Nuts
__1 Cup Pitted Sweet Cherries
__1 ¼ Cups Milk
__1 Egg
__¼ Cup Salad Oil
Directions:
__Combine Flour, Sugar, Baking Powder And Salt In Bowl
__Mix Well
__Add Walnuts And Pitted And Diced Cherries
__In Small Bowl, Blend Milk, Egg And Oil
__Pour Over Flour Mixture
__Stir Until All Ingredients Are Moistened
__Use One Large Loaf Pan Or 2 Small Pans Greased
And Floured
__Bake At 350 Degrees For 60-70 Minutes
__If Using Small Pans Reduce Baking Time
__Cool 10 Minutes And Turn Out On Rack
CHERRY NUT CAKE DESERT*
“Recipe By F. Tiemyer”
Ingredients:
__1 Pint Cherry Pie Filling
__1-1 Pound 4 Oz Drained Pineapple Chunks
__1 Pkg. Yellow Or White Cake Mix
__1 Cup Melted Butter
__1 Cup Flaked Coconut
__1 Cup Chopped Walnuts
Directions:
__Grease A 13×9 Inch Pan
__Spread Cherry Pie Filling Into The Pan
__Put Drained Pineapple Chunks Over Cherries
__Sprinkle Dry Cake Mix Over Pineapple
__Pour Melted Butter Over The Mixture
__Top With Flaked Coconut And Walnuts
__Bake At 350 Degrees For 1 Hour
__Serve Warm Or Cold With Cool Whip
CHERRY NUT DESERT*
“Recipe By H. Steere”
Ingredients:
__½ Cup Butter
__1 Cup Cake Flour
__2 Tablespoons Rounded Powdered Sugar
__1 Pint Drained Sour Cherries
__2 Eggs
__1 ½ Cup Sugar
__¼ Teaspoon Salt
__¼ Cup Flour
__¾ Teaspoon Baking Powder
__¾ Cup Chopped Walnuts
__1 Teaspoon Vanilla
Directions:
__Mix Well Butter, Cake Flour And Powdered Sugar
__Pat In About A 8×12 Inch Baking Dish
__Bake As You Would A Pie Crust
__Drain Sour Pie Cherries
__Beat Eggs And Add Sugar, Salt, Flour, Baking Powder,
Walnuts And Vanilla, Mixing Well
__Add Drained Cherries
__Pour Over Baked Crust
__Bake At 325 To 350 Degrees For 45 To 60 Minutes
__Serve With Whipped Cream
CHERRY PIE FILLING*
“Recipe By I. St. Sauver”
Ingredients: (Makes 6 Pints)
__6 Pounds Pitted Sour Cherries
__3 Cups Sugar
__½ Cup Cornstarch Or Tapioca
__1 Teaspoon Almond Extract
__¼ Teaspoon Red Food Color
Directions:
__Sweet Dark Cherries May Be Used For Sour Cherries
__Combine Cherries And 2 Cups Sugar In 8 Quart Pot
__Let Stand 15 Minutes Until Juices Flow
__Using Candy Thermometer Cook Until 212 F.
__In Small Bowl Combine Remaining 1 Cup Sugar
And Cornstarch Or Tapioca
__Stir Into Cherry Mixture
__Add Food Color And Extract
__Put Over Heat And Stir Again Until 212 F.
__Ladle Into Hot Sterilized Jars And Seal
__May Be Processed For 10 Min. In Hot Water Bath
CHERRY PUDDING*
“Recipe By L. Johnson”
Ingredients:
__2 Cups Stewed Sweet Cherries
__1/3 Cup Butter
__1 Cup Flour
__¼ Teaspoon Baking Soda
__¼ Teaspoon Nutmeg
__1 Teaspoon Cream Of Tarter (Or)
2 Teaspoon Baking Powder
__1 Pinch Salt
__1 Cup Milk
__1 Cup Water
__2 Tablespoons Cornstarch
__½ Cup Cold Water
__3 Tablespoons Sugar
__1 Tablespoon Butter
Directions:
__Drain Pitted Cherries-Reserve Juice For Sauce
__Melt Butter In 2-Quart Baking Dish
__Sift Dry Ingredients Together Slowly And Add Milk
__Pour Mixture Into Baking Dish Over Melted Butter
__Spoon Cherries Into Center
__Bake At 375 Degrees For 40-50 Minutes Or Until Cake
Tester Comes Out Clean
__Let Pudding Sit 10 Minutes Before Serving With Sauce
Sauce:
__Heat Reserved Juice With 1 Cup Water To Boiling
__Add Cornstarch Mixed With Cold Water, Then The Sugar
And Butter
__Cook And Stir Until Thick
__Serve With Whipped Cream
CHERRY RASPBERRY JAM*
“Recipe J. Stillings”
Ingredients: (Makes 2 Cups)
__3 Cups Sugar
__3 Cups Pitted Sweet Cherries
__2 Cups Sugar
__2 Cups Raspberries
Directions:
__Add Enough Water To The 3 Cups Sugar To Moisten It
__Bring To A Rolling Boil
__Add Pitted Sweet Cherries And Boil 10 Minutes, Stirring
__Mix 2 Cups Sugar And Raspberries And Add To The Above
Mixture And Cook For 13 Minutes
__Let Stand Overnight In A Shallow Pan Stirring
Occasionally
__Put Into Sterilized Jars And Paraffin Over Top Of Jam
__You Can Do Two Batches At A Time, But A Large Kettle
Is Necessary And Stirring To Keep It From Boiling Over
CHERRY SALAD
“Recipe By M. Rydeen”
Ingredients:
__1 Pint Cherry Pie Mix
__1 Can Drained Crushed Pineapple
__1 Cup Miniature Marshmallows
__3 Sliced Bananas
Directions:
__Mix All Ingredients And Refrigerate
__Quick And Easy For Company
CHERRY SUNDAE SAUCE*
“Recipe By G. Morelli”
Ingredients: (Makes 2 Cups)
__½ Cup Sugar
__3 Teaspoons Cornstarch
__¼ Cup Water
__2 Cups Pitted Sweet Cherries
__1 Tablespoon Lemon Juice
Directions:
__Combine Sugar And Cornstarch In Saucepan
__Mix In Water And Lemon Juice And Quartered Pitted
Sweet Dark Cherries
__Heat And Stir Until Mixture Thickens
__Chill
__Serve Over Ice Cream
CHERRY SUPREME*
“Recipe By M. Forney”
Ingredients: (Serves 8)
__1 (3 Oz Pkg) Cherry Or Black Cherry Jello
__2 Tablespoons Sugar
__1 Dash Salt
__1 Cup Boiling Water
__1 Pint Pitted Dark Sweet Cherries
__1 Tablespoon Lemon Juice
__½ Cup Whipped Cream
__1 Cup Miniature Marshmallows
__1/3 Cup Marshmallow Crème
__2/3 Cup Mayonnaise
Directions:
__Dissolve Jello, Sugar And Salt In Boiling Water
__Drain Cherries
__Add Enough Water To Syrup To Make ¾ Cup
__Add This And Lemon Juice To Jello
__Chill Until Very Thick
__Fold ½ The Cherries Into 1 Cup Of Jello
__Pour Into 1 Quart Mold, Chill Until Set, Not Firm
__Whip Remaining Jello Fluffy
__Fold In Whipped Cream, Remaining Cherries And
Marshmallows
__Spoon Into Mold And Chill Until Firm
__Un-Mold, Serve With Following:
__Blend 1/3 Cup Marshmallow Crème Into 2/3 Cup
Mayonnaise
__Stir Well-Makes 1 Cup
CHERRY TART*
“Recipe By I. St. Sauver”
Ingredients:
__2 Cans Cherry Pie Filling
__3 Tablespoons Water
__¼ Cup Melted Butter
__1 Box Yellow Cake Mix
__1 Pint Whipped Whipping Cream
Directions:
__Mix Cherry Pie Filling And 3 Tablespoons Water
__Pour Into 9×13 Inch Pan
__Mix Together In A Bowl Melted Butter And Cake Mix
__Mix Until Crumbly
__Spread Over Cherry Pie Filling
__Sprinkle With Nuts
__Bake At 350 Degrees For 35-40 Minutes
__Serve With Whipped Cream
CHERRY TOPPING OR JAM*
“Recipe By M. Kelso”
Ingredients:
__10 Pounds Pitted Sweet Cherries
__12 Pounds Sugar
__4 Bottles Certo
__1 Cup Lemon-Hart Rum
Directions:
__Stem, Wash And Pit Sweet Cherries
__Add Sugar And Mix
__Boil For One Minute (Rolling Boil)
__Remove From Heat<br? __slowly=”” ad=”” certo<br=””> __Stir For 5 Minutes
__Let Stand For ½ Hour-Stirring Every 5 Minutes
__Add 1 Cup Lemon-Hart Rum
__Stir For 5 Minutes
__Pack In Sterilized Fruit Jars And Seal
__Good Topping For Ice Cream
__Good Addition To Holiday Fruit Cakes
CHERRY-OATMEAL-CHOCOLATE CHIP-WALNUT COOKIES
“Recipe By Barbara Hammons”
Ingredients:
__1 Cup Butter
__¾ Cup Light Brown Sugar, Packed
__¾ Cup Granulated Sugar
__1 Tablespoon Vanilla
__¼ Cup Applesauce
__1-3/4 Cups All Purpose Flour
__½ Cup Quick Oats
__1 ½ Teaspoon Baking Soda
__1 ½ Teaspoon Baking Powder
__1 Teaspoon Salt
__12 Oz. Miniature Semi-Sweet Chocolate Chips
__1 Cup Dried Cherries (Cut Cherries In Half)
__1 Cup Chopped Walnuts
Directions:
__Thoroughly Mix Butter, Sugars, Vanilla And Applesauce
__In Separate Bowl, Mix Dry Ingredients (Excluding The
Chips, Cherries And Nuts)
__Gradually Add Flour Mixture To Butter Mixture. Add
The Chips, Cherries And Nuts
__Drop By Rounded Tablespoons Onto Un-Greased Cookie
Sheet
__Bake At 375 Degrees 12-14 Minutes-Let Cookies Set
Before Removing From Sheet
__For A Different Flavor, Add A Scant ¼ Tsp Of Nutmeg
And Scant ¼ Tsp Of Cinnamon
CHOCOLATE CHERRY CAKE*
“Recipe By J. Lapworth”
Ingredients:
__½ Cup Butter
__½ Cup Sugar __3 Egg Yolks
__1 Bag Chocolate Chips
__½ Cup Sifted Flour
__3 Egg Whites
__1 ½ Cup Drained Sour Cherries
Directions:
__Mix Together Butter, Sugar And Egg Yolks
__Melt Chocolate Chips In Double Boiler
__Add To Above Mixture
__Fold In Sifted Flour
__Beat Egg Whites Until Stiff
__Fold Into Above Mixture With Drained Cherries
__Pour Into Greased 8×8 Inch Pan
__Bake At 325 Degrees For 45 Minutes
__Sprinkle With Powdered Sugar Or
__Top With Whipped Cream
CHOCOLATE COVERED CHERRY*
“Recipe By I. St. Sauver”
Ingredients:
__1 ½ Cups All Purpose Flour
__½ Cup Cocoa
__¼ Teaspoon Salt
__¼ Teaspoon Baking Powder
__¼ Teaspoon Margarine
__1 Cup Sugar
__1 Egg
__1 ½ Teaspoon Vanilla
__1 Quart Pitted Wet Cherries
__6 Oz. Chocolate Bits
__½ Cup Sweetened Condensed Milk
__4 Teaspoons Cherry Juice
Directions:
__Mix Together First 9 Ingredients
__Shape Dough Into 1-Inch Balls
__Place On Un-Greased Cookie Sheet
__Press Thumb In Dough
__Place A Cherry In Center Of Cookie
__Bake At 350 Degrees For 10 Minutes
__Cool On Rack
Frosting:
__Heat Chocolate Bits And Condensed Milk On Low Heat
__Stir Until Chocolate Bits Melt
__Stir In 4 Teaspoons Cherry Juice
__May Be Thinned With More Juice
__Spoon 1 Teaspoon Over Each Cherry On Cookie
CHOCOLATE FONDUE DIP*
“Recipe By C. Bush”
Ingredients:
__1 Large Bar Of Chocolate (Sweet Or Semi-Sweet) Or
__1 Cup Of Chocolate Chips
__¼ Cup Heavy Cream
__1 Teaspoon Almond Or Vanilla Flavoring Or Favorite
Liquor
__Frozen Sweet Cherries With Stems
Directions:
__Use Double Boiler Or Chafing Dish Over Water
__Melt Chocolate Bar Or Chips
__Add Heavy Cream And Flavoring
__Use Frozen Sweet Cherries With Stems For Dipping
CLAFOUTI LIMOUSIN*
“Recipe By M. Forney”
Ingredients (Serves 6)
__1 ½ Pounds Pitted Black Sweet Cherries
__3 Eggs
__4 Tablespoons Flour
__1 Pinch Salt
__6 Tablespoons Sugar
__2 Cups Milk
__1 Tablespoon Dark Rum
__2-3 Tablespoons Unsalted Butter
Directions:
__Beat Eggs Lightly In A Bowl
__Sift Flour And Blend Into Eggs
__Add Salt And 4 Tablespoons Of Sugar
__Heat Milk To Lukewarm
__Gradually Pour Into Egg Mixture, Stir Constantly
__Add Rum, If Desired
__Butter Wide Shallow Over Dish
__Put In Cherries
__Pour Batter Over Cherries
__Dot With Butter Remaining From Greasing Dish
__Bake In Center Of Preheated 425 Degree Oven
For 25-30 Min
__When Cooked, Cherries Will Have Risen To Top
__Batter Will Have Set Like Custard
__Sprinkle Pudding With Remaining 2 Tablespoons Sugar
__Serve Lukewarm
DARK SWEET CHERRY PIE*
“Recipe By C. Bush”
Ingredients: (Serves 6 )
__3 Cups Pitted Sweet Cherries
__¾ Cup Sugar
__1 Dash Salt
__3 Tablespoon Cornstarch
__1/8 Teaspoon Almond Extract
__2 Teaspoon Lemon Juice
__1 Tablespoon Melted Butter
__9 Inch Double Pie Crust (Unbaked)
Directions:
__Combine All Ingredients And Let Stand While Making
The Crust
__Line 9-Inch Pie Plate With Pastry
__Fill With Pie Filling Mixture
__Top With Crust And Flute The Edges
__Bake In 425 Degree Oven For 40 Minutes
DIP FOR FRUIT*
“Recipe By M. Field”
Ingredients:
__1 (8 Oz Pkg) Softened Cream Cheese
__1 (7 Ox Jar) Marshmallow Ream
__1 Orange
Directions:
__Mix Together Softened Cream Cheese And Marshmallow
Cream
__Add Juice And Grated Rind Of The Orange
__Will Be Thick
__Use As Dressing For Fruit Salad Or Dip For Fruit
__To Use As Fruit Salad Dressing
__Use One Large Can Frozen Orange Juice
(Not Rind And Juice Of Orange)
EASY CHERRY SALAD*
“Recipe By N. Tiensvold”
Ingredients:
__1 (8 Oz. Pkg.) Cherry Jello
__1 Quart Canned Sweet Cherries
__½ Cup Slivered Almonds
__1 ½ Cups Cherry Juice
__¼ Cup Lemon Juice
Directions:
__Drain Canned Pitted Sweet Cherries
__Bring To Boil 1 ½ Cups Cherry Juice
__Add ¼ Cup Lemon Juice Or Water To Make
1 ¾ Cup Liquid
__Mix With Cherry Jello And Stir Until Jello Is Dissolved
__Add Pitted Dark Sweet Cherries And Slivered Almonds
__Refrigerate Until Set
__Serve As Salad Or Dessert Topped With Whipped Cream
FLATHEAD CHERRY CLAFOUTI
“Recipe By La Province Restaurant, Bigfork Montana”
Ingredients: (Serves 6 )
Prepared At Least 24 Hours In Advance
__Approximately 30 Fresh Flathead Cherries, Pitted And
Marinated In Chambord
__2 Cups Heavy Cream
__7 Eggs
__1 Cup Granulated Sugar
__1 Teaspoon Vanilla Extract
__Powered Sugar For Dusting
__Vanilla Ice Cream (Optional)
Directions:
__Preheat Oven To 350 Degrees
__To Prepare The Baking Dishes, You Will Need Individual
Oven-Proof Brulee Dishes
__Butter The Dishes And Place 4 Or 5 Marinated Cherries
In Each Dish. Set Them Aside
__In A Large Mixing Bowl, Bland The Cream, Eggs, Sugar
And Vanilla With A Wire Whisk
__Pour The Mixture Evenly Into Each Baking Dish With The
Cherries, And Place In Oven
__Cook Until Clafouti Is Just Set And The Cherries Have
Just Begun Putting Off Their Juices On The Surface
__Allow To Cool Slightly, Dust With Powdered Sugar
And Top With Vanilla Ice And Serve Warm
FLUFFY CHERRY PIE*
“Recipe By Y. Borgmann”
Ingredients: (Serves 8 )
__1 Pint Canned Sweet Cherries
__1/3 Oz. Pkg. Black Cherry Jello
__2/3 Cup Boiling Cherry Juice
__2 Cups Ice Cubes
__1 8 Oz. Thawed Cool Whip
Directions:
__Drain, Pit And Halve Sweet Cherries Reserving
2/3 Cup Cherry Juice
__Dissolve Gelatin Completely In Boiling Cherry Juice Or
Water Stirring About 3 Minutes
__Add Ice Cubes And Stir Until Gelatin Is Thickened
__Remove Any Un-Melted Ice
__Using Wire Whip, Blend In Whipped Topping,
Then Whip Until Smooth
__Fold In Sweet Cherries And Chill, If Necessary,
Until Mixture Mounds
__Spoon Into A Baked And Cooled Pie Crust
Or Crumb Crust
Optional:
__Top With Additional Topping And Slivered Almonds.
FLUFFY CHOCOLATE DIP*
“Recipe By C. Bush”
Ingredients: (Makes 1 ½ Cups)
__3 Squares Semi-Sweet Chocolate
__1 Tablespoon Milk
__1 Tablespoon Rum
__2 Tablespoon Powdered Sugar
__1 Cup Whipped Heavy Cream
__Fresh Sweet Cherries To Use For Dipping
Directions:
__Melt Chocolate With Milk Over Low Heat
__Stir In Rum And Cool
__Whip Cream With Powdered Sugar
__Fold Into Cooled Chocolate
__Chill Thoroughly
__Serve With Fresh Sweet Cherries
FRESH SWEET CHERRY PIE*
“Recipe By M. Anderson”
Ingredients: (Serves 6 )
__3 Cups Pitted Sweet Cherries
__1 Cup Sugar
__3 Tablespoon Cornstarch
__1 Dash Of Salt
__1 Tablespoon Lemon Juice
__8 Inch Baked Pie Shell
Directions:
__Combine Pitted Cherries And Sugar. Let Stand For About
30 Minutes
__Drain Juice And Add Water To Make 1 ½ Cups
__In Small Pan Combine Cornstarch And Salt, Gradually
Add Liquid
__Over Medium Heat Cook And Stir Until Mixture Is Clear
And Thick
__Add Lemon Juice And Cool To Room Temperature
__Fold In Cherries And Fill Baked Pie Shell
__Refrigerate For Several Hours
__Serve With Whipped Cream Or Topping
PHILLY CHERRY PIE 1*
“Recipe By Ann Kops – O.M. Hartman”
Ingredients: (Serves 8)
__1 (8 Oz. Pkg) Cream Cheese
__2 Tablespoons Heaping Sour Cream
__½ Teaspoon Vanilla
__½ Teaspoon Caramel Flavoring
__½ Cup Powdered Sugar
__1 Pkg Dream Whip Topping
__1-9 Inch Baked Pie Crust
__2 Cups Pitted Sweet Cherries
__1 Cup Water
__2 Tablespoons Cornstarch
__1 Teaspoon Cherry Flavoring
__½ Cup Sugar
__1 Teaspoon Fresh Lemon Juice
Directions:
__Combine Cream Cheese, Sour Cream, Flavorings,
Powdered Sugar
__Mix Well And Fold In Dream Whip Topping-Blend Well
__Pour Into Pie Shell-Cover With Cooled Cherry Topping
__Refrigerate 2 Hours
__Optional: Garnish With Additional Dream Whip
Topping:
__Thoroughly Mix Cherries, Water, Cornstarch & Sugar
In Sauce Pan.
__Bring To A Boil, Stirring Constantly.
__Cook Slowly 5 Minutes Until Thick And Clear
__Add Flavoring, Lemon Juice And Food Coloring
If Desired
__Set Aside To Cool
For Diabetic:
__In Place Of ½ Cup Sugar Use 1 Tsp Liquid Sucharel
__Maybe Add A Little More Cornstarch
PHILLY CHERRY PIE 2
“Recipe By Cece Barrett”
Ingredients:
__1 (9 Oz.) Graham Cracker Crust
__1 (3 Oz.) Pkg. Cream Cheese
__¼ Cup Sugar
__1 Teaspoon Vanilla
__1 (2 Oz.) Pkg. Dessert Topping Mix
__2 Cup (1 Lb. 5 Oz. Can) Cherry Pie Filling
__¼ Teaspoon Almond Extract
Directions:
__Prepare Crust And Chill
__Combine Cheese, Sugar, And Vanilla
__Mix Until Well Blended
__Prepare Topping Mix As Directed On Package
__Fold Into Cheese Mixture, Pour Into Crust
__Combine Filling And Almond Extract
__Top Pie And Chill
CHERRY PECAN CHICKEN SALAD PITA
“Recipe From Schwan Catalog”
Ingredients: (Serves 4)
__2 Cups Pulled Roasted Chicken
__1/3 Cup Mayonnaise
__1/2 Cup Dried Cherries
__1/3 Cup Chopped Celery
__2 Tbsp Diced Green Bell Pepper
__1/3 Cup Chopped Pecans
__4 Whole Wheat Pita Halves
Directions:
__Blend Together Chicken, Mayo, Cherries
Celery And Peppers In A Bowl.
__Cover And Chill ½ Hour Or Until Ready To Serve.
__Stir In Pecans And Fill Pita Halves With
Chicken Salad.
Prep Time: 10 Minutes
ALMOND DIP WITH CHERRIES*
“Recipe By L. Johnson”
Ingredients: (Makes 2/3 Cup)
__1 (3 Oz Pkg) Softened Cream Cheese
__3 Tablespoons Sour Cream
__3 Tablespoons Powdered Sugar
__1 Tablespoon Almond Liqueur Or
¼ Teaspoon Almond Extract
__Frozen Cherries
Directions:
__Beat Together All Ingredients Except Cherries
__Chill
__Serve With Sweet Cherries
Download Recipe PDF
CHERRY TOPPING
“Recipe By L. Klenck & H. Gressett”
Ingredients:
__10 Lbs. Pitted Cherries
__12 Lbs. Sugar
__4 Bottles Liquid Pectin
__1 Cup Lemon Hart Rum
Directions:
__Stem, Wash And Pit Cherries
__Boil For 1 Minute At Rolling Boil
__Add 12 Lbs. Sugar
__Cook 5 Minutes-Stir Regularly
__Add 4 Bottles Liquid Pectin
__Slowly Stir And Let Stand ½ Hour
__Stir Each For 5 Minutes
__Add 1 Cup Lemon Hart Rum
__Stir For 5 Minutes
__Pour In Sterile Jar
CHERRY BARBEQUE SAUCE
“Recipe Provided By Dawn Versoi”
Ingredients
__1 Medium Onion, Chopped
__2 Garlic Cloves, Minced
__2 Tablespoons Butter
__2 Cups Fresh Or Frozen Dark Sweet Cherries, Pitted And Coarsely Chopped
__1 Cup Ketchup
__2/3 Cup Packed Brown Sugar
__1/4 Cup Cider Vinegar
__1 Tblespoon Worchestershire Sauce
__2 Teaspoons Ground Mustard
__1/2 Teaspoon Pepper
__1/8 Teaspoon Liquid Smoke, Optional
Directions:
In A Large Saucepan, Saute Onion And Garlic In Butter Until Tender. Stir In The Remaining Ingredients. Cook, Uncovered, Over Medium-Low Heat For 20 Minutes Or Until Cherries Are Tender And Sauce Is Thickened, Stirring Occasionally.
__YIELD: About 3-1/2 Cups
__CANNING: Hot Water Bath 20 Minutes