toneware, mix together sugar, rice, cherries, almonds, lemon zest and salt
br>Cherry Sauce:.
Drain cherries, reserving juice in 2-cup
nto prepared pan. Spread the pitted cherries and blueberries on top.
ntil thickened. Stir in the cherries and orange zest, return to
gain until smooth. Stir in cherries. Pour mixture into an 8
Mix the water, wine, sugar and lemon juice in a pan and heat. Add pitted cherries (reserve about 1/4 cup for garnish).
Bring to a boil; reduce and simmer for about 5 minutes.
Puree the cherries in a food mill, blender or food processor.
Transfer to a mixing bowl.
Add lemon zest and Kirsch.
Let cool to room temperature, then chill for 3 or 4 hours at least.
Fruit layer:
Drain cherries, reserving 3/4 cup juice. Combine small amounts of juice, cornstarch and sugar in saucepan; stir in remaining juice.
Soak pitted cherries overnight in heated brine.
The next morning, drain cherries. Rinse them in cold water. Combine cherries, water, sugar, lemon juice, and red food coloring. Heat to the boiling point.
Let stand about 24 hours. Again, boil juices, pour over cherries and let stand 24 hours. Bring to boil again. Add almond extract and cherries. Pack in hot sterilized jars and seal.
The Ball Blue book says boil this in a water bath-pints-20 minutes, quarts-25 minutes.
Make Bourbon Cherries: Pour bourbon (or SC) over dried cherries in a small bowl and let sit for at least 4 hours.
Make Crumble topping: Mix all dry ingredients together. Chill 30 minutes before baking.
Preheat oven to 350 degrees.
Spray 9x13 pan with cooking spray. Mix bourbon cherries, pitted cherries, sugar and orange juice in baking pan.
Top with crumble topping.
Bake until crumble topping is golden brown and cherry filling is bubbling (30-40 minutes).
cing sugar.
Put the pitted cherries along with half the juice
165 degrees C).
Combine pitted cherries, 2 tablespoons sugar, and lemon
Drain liquid from cherries, add enough water to make 2 cups of liquid; heat and pour over gelatin.
Stir and add cream cheese to hot mixture.
Add mayonnaise and put in blender.
Cool.
Add pineapple and pineapple juice, pitted cherries, coke and nuts. Stir to mix.
Spray mold with Pam Cooking Spray.
Pour mixture into mold.
Refrigerate to gel.
Line a 9\" pie plate with 1st unbaked pie crust, bottom side floured.
Combine cherry pie filling and pitted cherries in a bowl, then add in the almond extract and cinnamon. Add more or less of each to your own taste. Pour into pie crust. Make designs in 2nd pie crust before covering the filled crust. Crimp edges tightly. Cover crust edges lightly with tinfoil. Place pie plate on top of a cookie sheet to catch drips. Bake at 400 degrees for 40 minutes, or until pie has browned. Let cool before serving to allow filling to set.
iscard stems and pit the cherries.
In a medium saucepan
Combine milk and lemon juice and stir until thick.
Add pitted cherries and nuts.
Whip cream until stiff.
Fold other ingredients into whipped cream.
Pour into shell and chill until firm, about 21 hours.
Beat together 1 cup sugar, flour and milk.
Pour over margarine that has been melted in oven; do not stir.
Empty pitted cherries (not drained) over batter; sprinkle with 1/2 cup sugar. Bake for 30 minutes at 350\u00b0.
Batter will rise to the top.
Place cherries in a heavy medium-sized saucepan, and cook over medium heat, covered, for 10 minutes.
Meanwhile, combine cornstarch and sugar in a small bowl. Add lemon juice and whisk until smooth. Stir this into the hot cherries, and cook over medium heat, stirring frequently, until thick, about 5 to 8 minutes.
Remove from heat and stir in lemon zest, almond extract, and slivered almonds.
Serve hot, warm, room, temperature, or cold, top with whipped cream, whipped ricotta, or yogurt. Enjoy!
o 450\u00b0.
Drain cherries, reserving 1 cup liquid. Place
Mix the ingredients in a saucepan. Cook over medium heat, stirring constantly, until mixture thickens and boils. Pour hot thickened juice over pitted cherries. Mix lightly. Pour into pastry-lined pie plate. Dot with 1 tablespoon butter. Cover with top crust which has slits cut in it. Bake until nicely browned and juice begins to bubble through slits in crust. Serve warm. Cover edges of pie with aluminum foil to keep edges from getting too brown.
Drain cherries; add water to juice to make 2 cups.
Mix sugar, salt and cornstarch in saucepan.
Add juice.
Cook over direct heat until slightly thickened.
Add cherries.
Heat.
Remove from heat and place in heatproof bowl or dish.
Add liquor.
Ignite with match, bring to table and spoon over ice cream.