DANISH CHERRY BALLS CANDY
1 jar maraschino cherries, drained and dried
1 stick butter (not oleo)
1/4 c. sifted confectioners' sugar
1-1/2 c. flour
3/4 tsp. vanilla
Dash of salt
Mix butter, flour, vanilla and salt thoroughly. Put enough dough around
cherry. Wrap well (not too thick). Bake 15 to 18 minutes at 350 degrees. Dip
in thin confectioners' sugar frosting. May be colored red, green, etc. with
food coloring.
CHERRY NUT LOAF
3 c. flour
1 c. sugar
2 tsp. baking powder
1/2 c. nuts, chopped
6 eggs
2 tsp. anise flavoring
2 tbsp. Crisco
2 tbsp. margarine
1 sm. jar red maraschino cherries,
chopped (reserve cherry juice)
Mix liquid ingredients together. Gradually add dry ingredients, then chopped
cherries. Place dough on greased cookie sheets in loaf fashion, separating
loaves with aluminum foil. Bake at 350 degrees for 1/2 hour. Ice with
mixture of powdered sugar and reserved cherry juice.
CHOCOLATE CHERRY BALLS CANDY
1 (6 oz.) pkg. chocolate chips
1/2 c. canned evaporated milk
2 1/2 c. powdered sugar
1/2 c. each chopped drained
Maraschino cherries & nuts
Flaked coconut
Candied cherries, halved
Combine chocolate chips and milk in a heavy saucepan. Stir over low heat
until completely melted. Remove from heat. Stir in sugar, cherries and nuts.
Chill, form into 1 inch balls and roll in coconut. Top each with a candied
cherry half. Chill to firm. Makes about 50.
CHERRY SNOWBALL CAKE
1 (8 oz.) pkg. cream cheese
2 c. confectioners sugar
1 (8 oz.) carton Cool Whip
1 can cherry pie filling
1 lg. Angel Food cake
1 can crushed pineapple
Cut cake in small pieces. Soften cream cheese. Add sugar and Cool Whip; mix
well. Add drained pineapple to cream cheese mixture. Place half of cake in
bowl. Add pie filling and a layer of cream cheese mixture. Add rest of cake.
Top with remaining cream cheese mixture. Spread evenly.
CHERRY ANGEL ROLLS
1 pkg. Duncan Hines angel food cake mix
1 c. chopped maraschino cherries,
drained
1/2 c. flaked coconut
1 tsp. maraschino cherry juice
1 container (8 oz.) frozen whipped
topping (thawed)
Confectioners' sugar
Preheat oven to 350 degrees. Line two 15-1/2 x 10-1/2 x 1 inch jelly roll
pans with aluminum foil. Prepare cake following package directions. Divide
batter into lined pans. Spread evenly. Cut through batter with knife or
spatula to remove large air bubbles. Bake at 350 degrees for 15 minutes or
until set. Immediately invert cakes onto towels covered with confectioners'
sugar. Remove foil carefully. Immediately roll up each cake with towel jelly
roll fashion. Cool completely. .
Fold cherries, coconut and cherry juice into
whipped topping. Unroll cakes. Spread half of filling over each cake to
edges. Reroll and place seam side down on serving plate. Dust with
confectioners' sugar. Refrigerate until ready to eat.
PECAN CHERRY LOAF
1 c. flour
1 c. sugar
1/2 tsp. salt
1 tsp. baking powder
3 c. maraschino cherries, drained
3 c. pecans
3 eggs, beaten
2 c. coconut
1 tbsp. vanilla
Mix well first four ingredients. Sprinkle over and mix well with the
remaining ingredients. The mixture will be very thick. Press mixture into a
large loaf pan. Bake at 300 degrees for 1-1/2 hours or bake in 5 mini loaf
pans for approximately 1 hour.
CHERRY CHEESE PIZZA PIE
Pastry for two 9" pies, unbaked
8 oz. pkg. cream cheese, softened
1/2 c. (each) sugar, chopped nuts
2 eggs
1 tsp. vanilla
21 oz. can cherry pie filling
Roll pastry to fit 12" pizza pan; line pan with pastry. Bake 350 degrees for
15 minutes, set aside. Combine cheese, sugar, eggs and vanilla; stir in
nuts. Pour over pastry; bake for another 15-20 minutes then cool. Top with
pie filling; slice and serve with whipped cream. 10-12 servings.
TART CHERRY JELLO SALAD
1 (1 lb.) tart red cherries
1 (8 1/2 oz.) cans crushed pineapple
1/2 c. sugar
2 (3 oz.) pkg. cherry flavored gelatin
1 1/2 c. ginger ale
Drain fruits, reserving juices. Add water to juices to make 1 2/3 cups. Add
sugar. Bring to boil, stir in gelatin until dissolved. Add fruit and ginger
ale. Pour into a 1-quart mold. Chill until set.
CHERRY OAT SQUARES
1/3 c. sugar
1 c. chopped walnuts or pecans
1 c. quick or old fashioned oats
1/2 c. (1 stick) margarine or butter
3/4 c. all-purpose flour
1/2 tsp. cinnamon
1 (21 oz.) can Comstock cherry pie
filling
Preheat oven to 400 degrees F. In large 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 in lightly.
Bake for 20 to 25 minutes or until lightly browned. Cut into squares.
Preparation time: 10 minutes. Baking time: 25 minutes.
GERMAN CHOCOLATE CHERRY
BROWNIES
1 pkg. German chocolate cake mix
1 can coconut & pecan frosting
1 can cherry pie filling
1 egg
4 tbsp. butter or oleo
Put all ingredients into medium size bowl. Mix well with wooden spoon, until
evenly mixed. Pour into 9 x 13 inch pan and spread evenly. Bake at 350
degrees for 30 to 40 minutes. Remove from oven and pour 1 cup chocolate
chips on top. Let stand for 5 minutes. Then spread chocolate chips evenly
over brownies. Let cool completely before cutting.
CROCK POT CHERRY PORK CHOPS
6 pork chops, cut 3/4 inch thick
Salt
Pepper
1 (21 oz.) can cherry pie filling
2 tsp. lemon juice
1/2 tsp. instant chicken bouillon granules
1/8 tsp. ground mace
Parsley
Brown pork chops in skillet. Sprinkle with salt and pepper. In crock pot
stir together 1/2 of the can of cherry filling, lemon juice and bouillon
granules. Mix well. Place pork chops on top of mixture. Cover and cook on
low heat for 4 to 5 hours. Warm the other 1/2 of cherry filling and pass in
sauce dish when serving chops. Serves 6.
CHERRY ALMOND HAM GLAZE
1 (12 oz.) jar cherry preserves
1/4 c. vinegar
2 tbsp. corn syrup
1/4 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg
1/3 c. slivered almonds
3 tbsp. water
In a saucepan, combine all ingredients except almonds and water. Bring to a
boil. Reduce heat; simmer 2 minutes, stirring frequently. Stir in the
almonds. About 15 minutes before ham is done, spoon 1/4 to 1/3 cup glaze
over ham. Repeat if desired. Stir water into remaining glaze; heat through
and serve with ham.
Makes 1-1/2 cups glaze.
DRIED CHERRY APPLE
STUFFED PORK CHOPS
1 c. apple juice
1/2 c. fresh apple chunks
1/2 c. Michigan Dried Cherries
1/2 c. chopped walnuts
2 tbsp. croutons
1 tbsp. sugar
2 tbsp. dry white wine
1 tbsp. lemon juice
1/2 tsp. ground ginger
6 pork loin chops, cut 1-inch thick
2 tbsp. cooking oil
In saucepan combine apple juice and apples; simmer, covered, for 25 minutes.
Remove from heat. Add Michigan Dried Cherries and let stand 5 minutes;
drain, reserving liquid. Combine cooked fruit mixture, walnuts and croutons.
Stir together sugar, wine, lemon juice and ginger. Add to crouton mixture,
tossing lightly to moisten. Cut pockets in fat side of chops, cutting
lengthwise to bone. Spoon about 1/3 cup of the stuffing mixture into each
pocket. If necessary, use wooden picks to hold pockets closed. In large
skillet brown chops in hot oil. Place chops in a 13x9x2-inch baking pan.
Sprinkle chops with a little salt and pepper. Add 1/4 cup reserved apple
liquid to pan, adding water if necessary. Bake chops, covered, in 350 degree
oven for 1 hour.
Serves 6.
HAM LOAF WITH CHERRY SAUCE
1 lb. fresh ham, ground
1 lb. cured ham, ground
1 c. bread crumbs
1 c. milk
2 eggs, beaten
Salt & pepper to taste
1 can red cherries
1 c. sugar
2 tsp. cornstarch
Soften bread crumbs in milk; add eggs. Mix meat and seasoning. Add to bread
mixture. Mix well. Bake at 300 degrees for 45 minutes. Dissolve cornstarch
in cherry juice; add sugar and cherries and cook until thick. Serve over ham
loaf.
CHERRY HAM LOAF
1 lb. turkey ham, ground thoroughly
1 lb. ground turkey
2/3 c. Eggbeaters or 4 egg whites
1/2 c. skim milk
2/3 c. bread crumbs
1 tbsp. vinegar
2 tsp. brown sugar
1/4 tsp. ground cloves
1/2 tsp. dry mustard
Combine. Form a loaf shape in a 7x10 inch non-metalic dish. Make a depress
in top. Combine: 1/2 tsp. ground ginger 1 tsp. vinegar Pour over loaf. Cook
in microwave uncovered using the temperature probe to 165 degrees or cook
uncovered 25 to 30 minutes. Cover and let rest 10 minutes before serving.
PORK ROAST WITH CHERRY SAUCE
1 (4-5 lb.) pork loin roast, boned, rolled and tied
1/2 tsp. salt
1/2 tsp. pepper
Dash of thyme
Rub roast with mixture. Place on rack in pan. Roast uncovered at 325 degrees
for about 2 1/2 hours.
CHERRY SAUCE:
1 c. cherry preserves
1/4 c. red wine vinegar
2 tbsp. light corn syrup
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground cloves
1/4 tsp. salt
1/4 c. slivered almonds (optional)
Combine all in saucepan (except almonds - optional). Heat to boiling and
simmer 2 minutes. Add almonds. Spoon over roast and continue roasting for 30
minutes. Baste several times. Sauce may be simmered in saucepan for 20
minutes and served on the side.
CHERRY ALMOND GLAZED PORK
ROAST
4 lb. pork loin roast, rolled, boned and tied
1 (12 oz.) jar cherry preserves
2 tbsp. light corn syrup
1/4 c. red wine vinegar
1/4 tsp. salt
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground cloves
1/4 c. slivered almonds, toasted
Rub roast with a little salt and pepper. Place on rack in shallow baking
pan. Roast uncovered at 325 degrees for 2 1/2 hours. Meanwhile, combine
cherry preserves, corn syrup, vinegar, salt, cinnamon, nutmeg, and cloves.
Heat to boiling, stirring frequently. Reduce heat and simmer 2 minutes. Add
almonds and keep sauce warm. When pork has roasted 2 to 2 1/2 hours, spoon
enough hot cherry sauce over roast to glaze. Return to oven for almost 30
minutes. Baste roast with sauce several times during last 30 minutes. Pass
remaining sauce with meat when serving.
HAM BALLS WITH CHERRY SAUCE
1 beaten egg
3 tbsp. milk
1/3 c. fine dry bread crumbs
Dash pepper
1-1/2 lbs. ground fully cooked ham
2 tbsp. shortening
1/4 c. water
1 (21 oz.) can cherry pie filling
2 tbsp. water
1 tbsp. lemon juice
1/2 tsp. ground cinnamon
Dash ground cloves
In a bowl combine egg, milk, bread crumbs, and pepper. Add ham; mix well.
Shape mixture into meatballs. In a skillet brown meatballs in hot
shortening, shaking pan often to keep balls round. Drain off fat. Add the
1/4 cup water. Simmer, covered 15 to 20 minutes, turning occasionally.
Meanwhile, heat pie filling with the 2 tablespoons water, lemon juice,
cinnamon and cloves. Pour some over meatballs. Pass the rest.
ROAST DUCK WITH CHERRY SAUCE
5 lb. Duck
1 orange, quartered
Salt & pepper
1/2 c. currant jelly, melted
1/2 tsp. lemon juice
1 tbsp. honey
CHERRY SAUCE:
1 can pitted black cherries
3/4 c. port wine
1 tsp. lemon juice
1 tbsp. cornstarch
2 tbsp. butter
Wash duck, pat dry, sprinkle with salt and pepper insert orange quarters in
cavity. Put duck on rack in shallow roasting pan. Put in oven, piercing
several times while roasting. One half hour before duck is done, raise
temperature to 350 degrees and brush with currant jelly mixture.
BAKED HAM SLICES WITH CHERRY
SAUCE
2 slices ham
1/2 c. brown sugar
1 tsp. cornstarch
1 (#2) can cherries
2 tsp. currant jelly
1 tsp. cinnamon
1 tsp. cloves
Put into saucepan sugar, cornstarch, and juice from a can of cherries; cook
until thick. Add cherries, jelly, and spices. Heat to boiling. Put ham into
a baking dish. Pour on some of the sauce, then lay the other slice on top.
Spoon the rest of the sauce on top.
MANGO CHERRY SALSA
1 onion, chopped
2-3 cloves minced garlic
2-4 jalapenos, seeded & minced
Juice of 2 limes
Juice of 1 lg. lemon
2 tbsp. vinegar (preferably white wine or cider)
1 lb. fresh cherries, seeded & cut in half
1 jar mangos or 2 fresh, cut in 1/2" cubes
Heat sauté pan over medium heat. Add enough oil to lightly cover bottom of
pan, about 1 tablespoon. Add onions, peppers and garlic and sauté over
medium heat until onions begin to collapse, about 5 to 8 minutes. Add lime
juice, lemon juice and vinegar. Bring to a boil, add cherries and mangos.
Simmer for 8 to 10 minutes, stirring occasionally. Remove from heat. Place
in a serving bowl and chill. This may be served hot if preferred. If a
smooth sauce is preferred, puree in food processor before chilling. This is
served with grilled chicken or grilled or pan-seared fish. This makes about
one pint of salsa.
More Recipes Using Cherries |
