February 19, 2015 at 2:26 p.m.

Celebrating National Cherry Month

Celebrating National Cherry Month
Celebrating National Cherry Month

This is National Cherry Month, along with canned goods, snack food and grapefruit. Today it’s cherries. We have fresh, frozen and canned cherries to enjoy all year round. You can use Bing, maraschino (pronounced mara-sKeno) and pie filling to make pies, tarts, cakes, bread, cobblers, candy, preserves and even Cherry Blobs (recipe to follow.) I’m sure you have a favorite recipe using cherries in some form or another, but try one of these for a change.

CHERRY BLOBS
1-1/2 c. sugar
1 c. margarine (not a spread), or butter, softened
4 eggs
2 c. flour
1 T. lemon juice
1-21 oz. can cherry pie filling
Powdered sugar

In a medium bowl, using an electric mixer, cream margarine and sugar until light and fluffy. Beat in eggs, one at a time, at medium speed. Slowly add lemon juice and flour, beating at low speed until smooth. Spread batter evenly in a 15x10 inch baking pan. Mark top of batter into 12 squares. Drop 1 t. pie filling into center of each square. Bake at 350 degrees for 45 minutes, cool completely. Sprinkle with powdered sugar just before serving. Makes 12 servings.

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CHERRY NUT BREAD
1 c. sugar
1-1/2 c. flour
1-1/2 t. baking powder
2 eggs, beaten
1-8 oz. jar maraschino cherries, coarsely chopped and syrup
1 c. chopped walnuts

In a medium bowl, combine eggs and cherries with syrup and nuts; mix well. Add sugar, flour and baking powder. Spread batter into greased 9x5 inch bread pan. Bake at 350 degrees for 50-60 minutes, testing with a toothpick after 50 minutes. Cool in pan for five minutes; turn out onto a wire rack to cool completely. Makes 14 to 16 slices.
Note: Before using, refrigerate bread, wrapped in plastic wrap or foil, for a day to meld flavors.

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Are you in a hurry to make a dessert? This is so easy to make.

CHOCOLATE CHERRY CAKE
1 regular size devils food cake mix (do not follow directions on box)
3/4 sour cream
2 eggs
1/2 t. almond flavoring
1-21 oz. can cherry pie filling

Put all ingredients in a large bowl. Mix thoroughly by hand -- 50 strokes or more. Pour into greased or sprayed 9x13 inch baking pan. Bake at 350 degrees for 40-45 minutes. Makes 12-15 servings.

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CHERRY CRUMB DESSERT
1/2 c. butter or margarine, chilled
1 regular size package yellow cake mix
1-21 oz. can cherry pie filling
1/2 c. chopped walnuts or pecans

In a large mixing bowl, cut butter into cake mix until coarsely crumbled; set aside one cup. Pat rest of crumbs onto bottom and 1/2 inch up the sides of a greased 9x13 inch baking pan. Spread pie filling over crust. Combine nuts with the remaining crumbs; sprinkle over top. Bake at 350 degrees for 30-35 minutes. Serve warm or cool. When ready to serve, top with whipped cream or a scoop of ice cream. Note; You can substitute blueberry pie filling if you wish.

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CHERRY SALAD SUPREME
Salad:
1-3 oz. package raspberry gelatine
1 c. boiling water
1-21 oz. can cherry pie filling

Topping:
1-3 oz. pkg. lemon gelatin
1 c. boiling water
1-3 oz. pkg. of cream cheese, softened a bit
1-1/2 c. salad dressing
1 c. crushed pineapple, drained very well

For salad, in a small bowl, thoroughly dissolve raspberry gelatin in boiling water stir in cherry pie filling. Pour into a 9x13 inch baking dish. Chill until firm, but not set.

For topping, in a medium bowl, thoroughly dissolve lemon gelatin in boiling water. Chill slightly. Gently stir in cream cheese. Fold in salad dressing and pineapple. Carefully spread over salad layer. Chill 3-4 hours. To serve: cut into squares and place on a bed of lettuce on a salad plate. Top with a dollop of whipped cream and maraschino cherry. Makes 12-15 servings.

Thought for the Day: Work for the Lord. The pay isn’t much but the retirement plan is out of this world.

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