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Today’s column is about one of my favorite fruits ...cherries. I guess I have a lot of favorite fruits and this is good. We are encouraged to include a good amount of fruits and veggies in our meal planning or as a snack. I was reading information about this fruit and didn't realize there were so many varieties that I'd never heard about. My favorite is the dark skinned bing cherry. I wait for them to be available in the produce department and they are here.
Many dessert recipes call for cherry pie filling so I'll go with that today.

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CHERRY 'N COCONUT SQUARES
1-3/4 c. flaked coconut
½ c. butter or margarine, softened
½ c. sugar
1-1/2 c. flour
1 - 21 oz. can cherry pie filling

In a mixing bowl, combine first 4 ingredients until crumbly. Press half the mixture into the bottom of a greased 9 x 9-in. baking pan. Top with pie filling; sprinkle with remaining crumb mixture. Bake at 375 degrees for 35- 40 minutes or until golden brown. Makes 9 servings. If you wish, serve with ice cream on the side.

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CHERRY ANGEL
DELIGHT
1 large prepared angel food cake
1 – 21 oz. can cherry pie filling, divided
1 small pkg. instant vanilla pudding mix
1-1/2 c. cold milk
1 c. sour cream

Cut or tear cake into about 3/4-in. pieces to make 8 cups. Place half of cake cubes in a 9 x 9-in. baking pan. Save 1/3 cup pie filling; set aside. Carefully spread remaining filling over top. (Drop by spoonfuls for easier spreading). Top with remaining cake cubes. In a medium bowl, combine pudding mix, milk and sour cream, mixing well. Spoon over cake cubes. Cover and chill 1 to 2 hours. To serve, cut into squares and top each serving with remaining 1/3 c. pie filling. Note: You can buy a ready made cake in the bakery at the grocery store rather then baking one at home if you wish.

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CHERRY-BERRY
PIE
1- 2 crust pkg. refrigerated pie crust
1/3 c. sugar
1 T. flour
1-21 oz. can cherry pie filling
2 c. fresh raspberries

Using a 9-in. pie pan, line with 1 pie crust; set aside. In a large bowl, combine sugar and flour. Add pie filling; stir gently. Add raspberries, mixing lightly. Spoon into pastry lined pie pan. Top with second crust; seal edges and flute. (Put strips of foil tightly around edge of pie to prevent over browning.) Bake at 375 degrees for 40 to 45 minutes or until crust is golden brown and filling is bubbly. Makes 6-8 servings.

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CHERRY DREAM SQUARES
1 reg. size pkg. Pillsbury Plus white cake mix
1-1/4 c. rolled oats, divided
½ c. butter or margarine, softened, divided
1 egg, slightly beaten
1 – 21 oz. can cherry pie filling
½ c. chopped walnuts or pecans
¼ c. packed brown sugar
Whipped cream, optional.

In a large bowl, combine cake mix, 1 c. oats and 6 T. b utter. Mix until crumbly. Save 1 c. crumbs for topping. To remaining crumbs, add 1 egg; mix well until blended. Press in a greased 9 x 13-in. baking pan. Spoon pie filling over crust; spread to cover. In a large bowl, add remaining ¼ c. oats,2 T. butter, and brown sugar. Beat until thoroughly mixed; fold in nuts. Sprinkle over cherry mixture. Bake at 350 degrees for 30-40 minutes or until golden brown. Cool completely. Serve with a dollop of whipped cream or whipped topping. Makes 12 servings.


Thought for the Day: The best angle from which to approach any problem is the try-angle.

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