Preheat the oven to 200\u00b0C/400\u00b0F.
Grease a baking tin or tian with a little butter; size about 6\" x 9\" or 12\" long for an oval dish.
In a food processor, blend together all the clafoutis batter ingredients, except the cherries.
Pour the clafoutis batter into the greased tin or tian.
Scatter the cherries into the top of the clafoutis batter.
Bake in the oven for about 30 to 45 minutes or until risen and firm to the touch and golden brown.
Serve warm with creme fraiche or cream.
val ovenproof dish. Arrange the cherry tomatoes in the dish and
asil and cheese.
Arrange cherry tomatoes over the bottom of
until dry.
For this recipe, I gave the figure of
nd bake according to recipe directions.
Cherry Pie Filling:
In
Place the Cherry Preserves in a sauce pan
ratinate in the baking dish. Recipe serves 6.
Combine all ingredients in a medium size pot. Bring to a boil, stirring occasionally. Reduce heat and simmer for 30-45 minutes or until sticky and thickened.
Allow to cool, slightly. You can use them this way or break them down further in your food processor or with an immersion blender.
Great in place of barbecue sauce, pizza sauce, and pasta sauce. Fantastic with cream cheese on crackers.
Serving size depends on your chosen use. I've counted it as if using as tomato sauce on a pizza. This recipe makes enough for 2 medium pizzas.
n top.
The original recipe states that the serving size
alve cherries; reserve juice for Cherry Glaze.
In a large
br>Just before serving, put cherry pie filling in 5-inch
ou wish. Serve with warm cherry sauce.
Now make the
ish pie plate for this recipe (mine is 10\"x 2
ight!
Add the canned cherry pie mix and fresh sour
large bowl, stir together cherry pie filling, cranberry sauce, raisins
Brown pork chops quickly in a little fat in a heavy skillet. Sprinkle with salt and pepper.
In slow cooker stir together half of the can of cherry pie filling, lemon juice, mace, and bouillon granules.Mix well.
Place pork chops on top of mixture.
Cover and cook on LOW for 6 to 7 hours.
Warm the other half of cherry pie filling and pass in sauce dish when serving chops.
archment paper rounds. (Or use recipe #452719 for an easier liner
Drain the juice from Bing cherries and crushed pineapple. Bring juice to a boil and pour 1 cup of the hot juice over cherry jello, stirring until dissolved.
Let cool and add Coca-Cola (this is the second cup of liquid).
When jello begins to set, add the pineapple, diced cherries and pecan meats.
This recipe can be doubled easily.
Take a 9 x 13-inch pan. Layer cherry pie filling, crushed pineapple and cake mix. Slice butter and layer on top of cake mix. Sprinkle nuts on top. Bake at 325\u00b0 for 1 hour or until brown on top.
Dissolve Jello in hot fruit juices (1/2 cherry and 1/2 pineapple) totaling 1 cup.
Add Coke and drained fruit.
(Mix cream cheese in food processor with cooled Jello mixture, cool down with Coke.)
Put in small ring mold in refrigerator until set.
(Note: This is for small ring mold.
If using large mold, which serves 18-20 people, double the recipe except for the bing cherries.)