What are some good cherry recipes?

Answer 1

Cherry Angel Trifle
1 package (3 oz) sugar-free cherry gelatin
1 cup boiling water
1 prepared angel food cake (10 inches), cut into 1-inch cubes
1 can (20 oz) reduced-sugar cherry pie filling
1 carton (8 oz) frozen fat-free whipped topping, thawed
Dissolve gelatin in water; refrigerate for 15 minutes. Place half of the cake cubes in a 3-qt. trifle or serving bowl; top with half of the gelatin and pie filling. Repeat layers. Top with whipped topping. Refrigerate for at least 1 hour.

Cherry Dream Cake
1 pckage (18-1/4 oz) white cake mix
1 package (3 oz) cherry gelatin
1-1/2 cups boiling water
1 package (8 oz) cream cheese, softened
2 cups whipped topping
1 can (21 oz) cherry pie filling
Prepare cake mix according to package directions, using a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick comes out clean.
Dissolve gelatin in boiling water. Cool cake on a wire rack for 3-5 minutes. Poke holes in cake with a meat fork; gradually pour gelatin over cake. cool for 15 minutes. Cover and refrigerate for 30 minutes.
In a mixing bowl, beat cream cheese until light. Fold in whipped topping. Carefully spread over cake. Top with the pie filling. Refrigerate for at least 2 hours before serving.

Cheery Cherry Christmas Bread
1 package (16 oz) hot roll mix
1 can (21 oz) cherry pie filling

FILLING:
1/2 cup sour cream
1 egg
2 tablespoons sugar
1/2 teaspoon almond extract

TOPPING:
1 cup all-purpose flour
1/4 cup sugar
1/2 cup cold butter or margarine
Prepare roll mix and knead dough according to package directions. Cover and let rest for 5 minutes. turn onto a lightly floured surface; roll into a 15-in. x 10-in. rectangle. Press dough onto the bottom and up the sides of a greased 15-in. x 10-in. x 1-in. baking pan. Cover and let rise in a warm place until doubled, about 30 minutes. Spread with pie filling. For topping, combine flour and sugar. Cut in butter until mixture resembles coarse crumbs; sprinkle over filling. Bake at 375° for 30-35 minutes or until golden brown.

Cherry Bars
1 cup butter, softened
2 cups sugar
4 eggs
1 teaspoon vanilla extract
1/4 teaspoon almond extract
3 cups all-purpose flour
1 teaspoon salt
2 cans (21 oz each) cherry pie filling

GLAZE:
1 cup confectioners' sugar
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
2 to 3 tablespoons milk
In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in the extracts. Combine flour and salt; add to the creamed mixture. Mix just until combined.
Spread 3 cups batter into a greased 15-in. x 10-in. x 1-in. baking pan. Spread with pie filling. Drop the remaining batter by teaspoonfuls over filling.
Bake at 350° for 30-35 minutes or until a toothpick comes out clean. Cool on a wire rack. Combine the glaze ingredients; drizzle over bars.

Cherry Sauce for Ham
1 can (21 oz) cherry pie filling
1 tablespoon brown sugar
1/2 teaspoon prepared mustard
Combine all the ingredients in a small saucepan; bring to a boil. Reduce heat and simmer for 5-10 minutes. Serve with ham.

Answer 2

Cherry Strussel Cake (my Great Grandma's Recipe)


Cake:
1 yellow cake mix
1 pkg dry yeast
2 eggs
2 tbs sugar
1 can cherry pie filling
1 c. unsifted flour
5 tbs margarine (softened but not melted)

Glaze:
1 c powdered sugar
1 tbs corn syrup
1 tbs water

Combine 1/2 of the cake mix, yeast, flour, eggs and water. Beat for two minutes until lumps are gone. Spread in a greased floured pan. Spoon pie filling over it. Sprinkle with 2 tbs of sugar. In a separate bowl combine remaining cake mix and butter. I use my fingers. Sprinkle over cake evenly.
Bake at 375 degrees for 30-35 minutes. I keep this cake in the refrigerator after it cools.
Good luck!!

Answer 3

Cherry Flambe !!! Ice-cream with a half tot of Straw Rum + 1 tot of cherry liqueur + unpitted cherries, flamed and then you put it on top of the ice-cream and add 2 dollop's of cream, its Delicious!!!

Answer 4

Cherries and Cream Muffins

Makes 12 muffins

2 1/2 c. frozen unsweetened tart cherries, divided
1/2 c. butter or margarine
1 c. granulated sugar
2 eggs
2 c. flour
2 tsp. baking powder
1/2 tsp. salt
1/2 c. light cream, half-and-half or milk
1 tsp. almond extract
1/2 tsp. vanilla extract
Granulated sugar

Cut cherries in halves while frozen. Set aside to thaw and drain. In a
large mixing bowl, beat butter and sugar until light and fluffy. Add eggs,
almond extract and vanilla, beating well. Crush 1/2 c. cherries with a
fork; add to batter.

Combine flour, baking powder and salt. Fold in half the flour with a
spatula, then half the cream. Add remaining flour and cream. Fold in
remaining cherry halves. Portion batter evenly into 12 paper-lined or lightly greased muffin cups (2" in diameter). Sprinkle with granulated sugar.

Bake in a preheated 375F. oven, 20 to 30 minutes, or until golden brown.


Chicken and Cherries Jubliee

Ingredients

(11 servings)

2 Broiler fryers, 2-1/2 to 3
Lb each, or breasts, thighs,
And drumsticks only
2 tb Butter
Salt and pepper
1 cn Bing cherries; pitted (1 lb)
1 c Chili sauce
2 Chicken bouillon cubes OR
2 ts Chicken stock base
1/4 c Pale dry sherry
2 tb Cornstarch
2 tb Water
3 tb Brandy OR Cognac; warmed


Instructions

FOR A DRAMATIC PARTY DISH, FLAME CHICKEN & CHERRIES AT THE TABLE Wash chicken. Pat dry with paper towels. Melt butter in a large frying pan. Brown chicken on all sides. Transfer to crockery pot. Season with salt and pepper. Pour 1/2 cup cherry juice into frying pan. Stir to loosen drippings. Pour over chicken. Add chili sauce and bouillon chubes. Cover. Cook on LOW 6 to 8 hours, or until tender. Remove chicken from pot and keep warm. Pour juices into saucepan. Skim fat. Boil until slightly reduced. Add sherry and remaining cherry juice. Combine cornstarch and water. Stir into juice mixture. Cook until thickened. Add cherries and heat. Arrange chicken on warm platter. Ignite warmed brandy and flame sauce. Spoon flaming sauce over chicken. Makes 10 to 12 servings.

Answer 5

Lattice-Topped Cherry Pie
Prep Time: 45 Minutes
Cook Time: 50 Minutes
Ready In: 1 Hour 35 Minutes
Yields: 8 servings

INGREDIENTS:
CRUST
2 cups all-purpose flour
1/4 teaspoon salt
2/3 cup BUTTER
4 tablespoons cold water

FILLING 1 cup sugar
1/3 cup all-purpose flour
1/8 teaspoon salt
2 (14.5 ounce) cans red tart
pitted cherries, drained
1 teaspoon grated orange peel
Milk
Sugar

DIRECTIONS:
1. Heat oven to 400 degrees F. Combine 2 cups flour and 1/4 teaspoon salt in large bowl; cut in butter until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened.
2. Divide dough in half; shape each half into ball. Wrap 1 ball of dough in plastic food wrap; refrigerate. Roll out remaining ball of dough into 12-inch circle on lightly floured surface. Place in 9 inch pie pan. Trim pastry to 1/2 inch from rim of pan. Set aside.
3. Combine sugar, 1/3 cup flour and 1/8 teaspoon salt in large bowl. Add cherries and orange peel; toss lightly to coat. Spoon into prepared crust.
4. Roll out remaining pastry ball to 11-inch circle. Cut circle into 10 (1/2-inch) strips with sharp knife or pastry wheel. Place 5 strips across filling in pie pan, 1 inch apart. Place remaining 5 strips at right angles, 1 inch apart, to the strips already in place; trim strips. Fold trimmed edge of bottom pastry over strips; build up an edge. Seal; crimp or flute edge. Brush strips with milk; sprinkle with sugar. Cover edge of crust with 2-inch strip of aluminum foil.
5. Bake for 50 to 60 minutes or until crust is golden brown and filling bubbles in center. Remove aluminum foil during last 5 minutes, if desired. (If browning too quickly, shield lattice strips with aluminum foil.)

Answer 6

canned cherries
spread bottom of baking pan.......pour whole cake mix over cherries, chocolate or yellow works good cover top with walnuts....then drizzle whole stick of butter over top bake 30 min 350degree oven......serve with ice cream yummy