|
All recipes provided by the Cherry Marketing Institute. Cherry Crisp  1 (21-ounce) can cherry pie filling or topping1/2 teaspoon almond extract 1/2 cup all-purpose flour 1/2 cup firmly packed brown sugar 1 teaspoon ground cinnamon 3 tablespoons butter or margarine, softened 1/2 cup chopped walnuts 1/4 cup flaked coconut Ice cream or whipped cream Pour cherry pie filling into an ungreased 8x8x2-inch baking pan. Stir in almond extract. Put flour, brown sugar and cinnamon in a medium mixing bowl; mix well. Add butter; stir with a fork mixture is crumbly. Stir in walnuts and coconut. Sprinkle mixture over cherry pie filling. Bake in a preheated 350-degree oven 25 minutes, or until golden brown on top and filling is bubbly. Serve warm or at room temperature. If desired, top with ice cream or whipped cream. Makes 6 servings. Note: This recipe can be doubled. Bake in two 8x8x2-inch baking pans or one 13x9x2-inch pan. Crunchy Cherry Party Mix  4 cups bite size corn or rice square cereal (such as Corn or Rice Chex)2 cups bite size wheat square cereal (such as Wheat Chex) 2 cups broken whole grain Melba toast 2 cups small fat free pretzel twists 3 tablespoons margarine or butter, melted 1 tablespoon Worcestershire sauce 2 teaspoons chili powder 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1/8 teaspoon ground red pepper 1-1/2 cups dried tart cherries Put corn or rice cereal, wheat cereal, Melba toast and pretzels in a large bowl; stir to mix. In a glass measuring cup or small bowl, stir together melted margarine or butter, Worcestershire sauce, chili powder, garlic powder, onion powder and ground red pepper. Drizzle over cereal mixture. Toss to coat. Spread cereal mixture in a 15x10x1 inch (or a 13x9x2 inch) baking pan. Bake in a preheated 300-degree oven about 25 minutes, stirring every 7 to 8 minutes. Remove from oven; stir in dried cherries. Pour onto aluminum foil to cool completely. Store in a tightly covered container for up to 1 week. Makes 20 (1/2 cup) servings. Note: For a whole new flavor, substitute 1 tablespoon jerk blend seasoning mix for the chili powder, garlic powder, onion powder, and red pepper. Tart and Tasty Stuffing  2 tablespoons butter or margarine3/4 cup chopped celery 1/2 cup chopped onion 1 teaspoon dried thyme 1/4 teaspoon poultry seasoning 1 (7-ounce) package dried herb-seasoned stuffing cubes 3/4 cup chicken broth 2 cups frozen unsweetened tart cherries, thawed and drained Melt butter in a medium saucepan over medium heat. Add celery and onion; cook 2 to 3 minutes, or until vegetables are tender. Stir in thyme and poultry seasoning. Combine celery mixture, stuffing cubes and broth in a large bowl. Gently stir in cherries. Spoon into a lightly greased 2-quart casserole. Bake, covered, in a preheated 350-degree oven 30 minutes, or until mixture is hot. (Or use to stuff a 12-pound turkey.) Makes 6 servings. Note: 1 can (16 ounces) unsweetened tart cherries, well drained, can be substituted for frozen tart cherries. All recipes provided by the Cherry Marketing Institute. |
