f the juice from the cherries with the cornstarch and stir
Whisk the liquid from the cherries into the meat drippings in
Mix together brown sugar, clear jell, cinnamon and almond extract.
Mix together with canned cherries and let set until pastry is prepared.
Makes 1 (10-inch) pie.
Put batter in pan and cover with two boxes of berries or canned cherries or any fruit.
If a bland fruit is used, add lemon juice to taste.
Mix sugar (1 cup) and boiling water and pour over fruit.
Bake at 350\u00b0 for 1 hour.
Place 1-2 vanilla wafers in bottom of each cupcake baking cup, if making one large cheesecake crush wafers with spoon and fill bottom of pie plate.
Mix cream cheese with sugar.
Mix in sugar, eggs and vanilla.
Pour into cupcake cups or pie plate.
Bake at 350\u00b0F for 15-20 minutes for cupcakes or 25 minutes for pie plate.
Cover cupcakes or full size cake with canned cherries.
Drain cherries, erserving 1 cup liquid. Mix sugar and conrstarch in small sauce pan. Gradually stir in reserved liquid until smooth. Heat over medium heat, stirring constantly until mixture bubbles. Cook one more miinute until thick and clear. Remove from heat. Stir in butter, cherries, almond extract and food coloring. Pour into prepared pie crust. Cover with vented or lattice top curst. Bake at 425 for 10 minutes. Reduce heat to 350 and bake 35 more minutes until golden brown.
br>Cherry Sauce:.
Drain cherries, reserving juice in 2-cup
toneware, mix together sugar, rice, cherries, almonds, lemon zest and salt
Brine cherries by bringing 6 cups of
ou are using the fresh cherries, mix them with the 1
iving you my version using canned cherries.) Combine all ingredients in a
o garnish.
GLAZED CHERRIES:
Combine cherries with kirsch; let stand
old in the hazelnuts and cherries then spread the mixture out
Gently heat the sugar in a saucepan until caramelized. Add the wine and cherry juice, bring to a boil and add the star anise, cinnamon stick, lemon peel along with the vanilla pod and seeds. Simmer over a high heat for 10 mins, until the liquid is reduced by half.
Remove from the heat and remove the cinnamon stick, star anise, vanilla pod and lemon peel. Stir in the cherries and spoon into glasses. Top with ice cream and decorate with cinnamon sticks or star anise. Serve with cinnamon cookies.
If using canned cherrie, drain cherries, reserving 1/2 cup juice.<
Stir together pie filling, cherries, and 2 TBS flour.
Melt jelly in frypan.
Add butter; stir until melted and hot. Add cherries and heat through.
Pour Kirsch over cherries.
Ignite with long match.
Let burn until flame dies.
Spoon hot cherries over ice cream and serve.
Makes 4 servings.
Mix first 5 ingredients well to make a batter.
Pour into bottom of baking dish.
Add the can of cherries, plus a little cherry juice.
If using fresh cherries, put cherries on top of batter, then add 1/2 cup sugar to juice remaining in bowl and pour over all.
If using canned cherries, sprinkle 1/2 cup sugar over cherries.
Dot with butter.
Bake at 350\u00b0 about 45 to 50 minutes.
he apple slices, undrained canned cherries, and dried cherries until combined.
Cover
Mix pudding, Jell-O and juice from cherries. Cook until thick; add cherries. Stir. Pour in pie shell. Top with pie crust or lattice. Be sure to cut slits in top pie crust. Bake at 400\u00b0 for 30 minutes.