Cherry Recipes

Including recipes for Black Cherry Dessert Cake, Cherry Muffins, Cherry Almond Glazed Pork, Cherry Almond Pie, Cherry Cobbler, Cherry Conserve, and Veal Cutlets with Cherry Sauce.

 

Title: Black Cherry Dessert Cake

      3    Eggs
      1 c  Sugar
  1 3/4 c  Flour, all-purpose
    1/8 ts Salt
      2 ts Baking powder
      2 tb Water
    1/2 ts Vanilla
    1/4 ts Almond extract
  1 1/3 c  Pitted Bing cherries,
           -fresh or canned
    1/4 c  Chopped walnuts

Beat eggs until light; gradually add sugar; beat until lemon-colored. Add sifted dry ingredients. Add water, vanilla, and almond extract; mix well.

Pour into two prepared round layer pans. Drop cherries over batter (save some for garnish). Sprinkle with nuts.

Bake in moderate oven, 350 F. for about 30 minutes.

Serve slightly warm with sweetened whipped cream between layer and over top. Garnish with whole cherries.

 

 

Title: Cherry Muffins

      2 c  Sifted flour
      4 ts Baking powder
    3/4 c  Sugar
      1 ts Salt
      1 c  Frozen or canned blueberries
           -(drained)
           OR:
      1 c  Frozen or canned tart
           -cherries (drained)
      2    Eggs
    1/2 c  Melted butter
      1 c  Milk
------- Cinnamon Sugar Topping -------
    1/8 ts Cinnamon
    1/2 c  Sugar

Place paper cups in ungreased muffin tins.
 
Sift dry ingredients together in large bowl. Add blueberries or cherries to dry mix and mix until well coated. In a small bowl, beat eggs well. Add melted butter and milk. Quickly stir liquid mixture into dry mix. Do not overmix as overblending will cause a tough texture.

Fill muffin cups 3/4 full, and sprinkle lightly with cinnamon-sugar topping.

Bake at 400 degrees F. for 18 to 20 minutes or until nicely browned.

 

 

Title: Cherry Almond Glazed Pork

      3 lb pork loin roast
     12 oz Cherry preserves
      2 tb Light corn syrup
    1/4 c  Red wine vinegar
    1/4 ts Salt
    1/4 ts Cinnamon; ground
    1/4 ts Nutmeg; ground
    1/4 ts Cloves; ground
      3 tb Slivered almonds; toasted
           Pepper; to taste
           Salt; to taste

Rub the roast with a little salt and pepper. Place it on a rack, in a shallow baking pan.

Roast uncovered in a 325 degree oven for about 2 to 2 1/2 hours.

Meanwhile, combine cherry preserves, corn syrup, vinegar, salt, cinnamon, nutmeg and cloves.

Heat to boiling, stirring frequently. Reduce the heat and simmer 2 minutes more. Add toasted almonds. Keep the sauce warm.

When meat has roasted for the above time, spoon enough hot cherry sauce over the roast to glaze.

Return to the oven for about 30 minutes more, or till meat thermometer reads 170 degrees.

Baste roast with sauce several times during last 30 minutes

Serve remaining sauce with the roast.

 

 

 

 

Title: Cherry Almond Pie

FILLING:
    1/4 c  Sugar
      4 tb Cornstarch
      6 c  Cherries,pitted
      3 tb Almond flavored liqueur
      1 ea 9" pie shell
COCONUT CRUMB TOPPING:
      1 c  Flour
    1/2 c  Sugar
    1/3 c  Butter
    1/2 c  Flaked coconut

Combine sugar and cornstarch in saucepan.Add cherries and liqueur.

Cook and stir over low heat until mixture thickens.

Spoon into baked pie shell.

For Coconut Crumb Topping:
Combine flour and sugar and cut in butter with pastry cutter,until texture of coarse meal. Stir in coconut.Sprinkle top of pie to within 2" of center.

Bake at 375 degrees for 10 to 12 minutes or until coconut is toasted.

Serves 8.

 

 

Title: Cherry Cobbler

      2 c  Cherries
      1 c  Flour
      1 ts Baking powder
      1 ts Salt
      1    Egg
    2/3 c  Sugar
    1/2 c  Milk
    1/4 c  Butter or margarine
    1/2 ts Vanilla

Place cherries in a greased, 8-inch square baking dish

Mix flour, baking powder, and salt in a large bowl.

Mix the egg, sugar, milk, shortening, and vanilla in a blender for 60-90 seconds:

Pour the blender mixture into the flour mixture and stir lightly.

Pour this batter over the cherries in the baking dish, spreading batter to edges of dish.

Bake for 30-35 minutes at 350 degrees F.

Cobbler is done when batter is lightly browned and toothpick inserted into center of batter comes out clean.

 

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Title: Cherry Conserve

      5 lb Bing cherries
      1    Orange
           Juice of 1 lemon
      4 c  Sugar (2 lbs.)
      1 c  Chopped almonds or pecans
      1 c  Seedless raisins

Wash and pit cherries; wash, thinly slice and seed the orange.

Put cherries and orange slices into a preserving kettle and add the lemon juice and sugar.

Cook the mixture, uncovered, about 45 minutes, stirring frequently until it is thick and transparent. Remove from the stove. Skim off the foam with a metal spoon; then add the nuts and the raisins and cook another 10 minutes.

Ladle into hot, sterilized jars and seal immediately.

 

 

Title: Veal Cutlets with Cherry Sauce

      4 ea Veal cutlets; lean *
      1 tb Vegetable oil
    1/2 ts Salt
    1/8 ts Pepper; white
    1/4 c  Red wine
      2 tb Evaporated milk
     16 oz Cherries;tart, canned, drained
      1 x  Parsley

*  About 6 oz each.
Pat cutlets dry with paper towels.

Heat oil in frypan and brown cutlets on each side approximately 3 minutes. Season with salt and pepper. Remove cutlets from pan and keep them warm.

Blend wine and evaporated milk in a pan and simmer for 3 minutes. Add cherries; heat through and adjust seasonings.

Return cutlets to sauce and reheat, but DO NOT boil.

Arrange cutlets on preheated platter, pouring cherry sauce around them. Garnish with parsley.

 

 

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