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It is National Cherry Month and it’s also Presidents’ Day on Monday honoring both George Washington and Abraham Lincoln. May calendar has a little flag in each corner of important events in the month and we are to fly the flag on both of these president’s birthdays. We’re late for President Lincoln’s birthday but you can put it on your calendar for Presidents’ Day.

Remember––President George really didn’t chop down a cherry tree and it was never said which variety of cherry it was. Perhaps it was a bing cherry tree, but on the other hand, they don’t grow out east. Well, whatever.

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One of today’s recipes has bing cherries in the ingredients so let’s go ahead with cherry recipes today.

This is a colorful salad using bing cherries.

BING CHERRY SALAD

1-16 oz. can pitted bing cherries, drained (save the juice)

1-8 oz. package cream cheese, softened (very soft)

1 c. drained, crushed pineapple (8 oz. can)

1-8 oz. carton frozen whipped topping, thawed

2 c. mini marshmallows

In a mixing bowl, whip 1/4 c. cherry juice with cream cheese until smooth. Fold in cherries, pineapple, whipped topping and marshmallows. Turn into serving bowl. Chill 2-3 hours. Serves 6.

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I like desserts using angel food cake as they’re usually very light and can be used in so many ways. This is one of the ways.

CHERRY ANGEL DELIGHT

1 large prepared angel food cake

1-21 oz. can cherry pie filling

1-3.4 oz. package instant vanilla pudding mix

1-1/2 c. cold milk

1 c. (8 oz.) dairy sour cream

Cut or tear cake into 1/-2 inch pieces to measure 8 cups. Put half the cake cubes in a 9x9 pan. Save 1/2 c. of pie filling. Spread rest of filling carefully over cake pieces. Top with rest of cubes; set aside.

Combine pudding mix and milk, stirring until mixture thickens; fold in sour cream. Spoon over cake, cover and chill two hours.

When ready to serve, cut into squares and top with rest of pie filling. Makes 9 servings. Refrigerate any leftovers.

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And, another cherry dessert . . .

CHERRY SQUARES

1-3/4 c. flaked coconut

1/2 c. butter or margarine, softened

1/2 c. sugar (can use granular sweetener)

1-1/2 c. flour

1-21 oz. can cherry pie filling*

In mixing bowl, combine first four ingredients until crumbly. Press half of the mixture into a greased 9x9 inch baking pan. Top with pie filling and sprinkle with rest of crumbs. Bake at 375 degrees for about 40 minutes or until golden brown. When ready to serve, top each serving with a dollop of whipped cream or whipped topping or use whipped cream from an aerosol can.

Makes 9 servings. Refrigerate any leftovers.

*You may use any canned pie filling of your choice.

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This dessert recipe used canned tart cherries rather than pie filling.

CHERRY NUT CRISP

Filling

2 cans (14-1/2 oz. each) pitted tart cherries, drained (save the juice)

1 c. sugar

1/4 c. quick cooking tapioca

1 t. almond flavoring

1/8 t. salt

3-4 drops red food coloring (optional)

Crust

1 c. flour

1/3 c. sugar

1/4 t. salt

1/8 t. baking powder

6 T. butter or margarine, softened

Topping

1/2 c. flour

1/2 c. packed brown sugar

1/2 c. chopped pecans

1/3 c. quick cooking oats

6 T. cold butter or margarine

In a bowl, combine all ingredients and 3/4 c. cherry juice; set aside for 15 minutes, stirring occasionally.

Meanwhile, combine crust ingredients. Press into bottom and 1-inch up sides of a greased 9x9-inch square baking dish; set aside.

In another bowl, combine first four ingredients; cut in butter until mixture resembles coarse crumbs.

Stir cherry mixture; pour over crust. Sprinkle with topping. Bake at 400 degrees for 10 minutes. Lower heat to 375 degrees; bake 30-35 minutes longer or until filling is bubbly and topping is golden. Makes 9 servings.

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Thought for today: Diplomacy is the art of knowing what not to say.

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