Mix all ingredients together in bowl.
Refrigerate.
Use as a stuffing for cherry or regular tomatoes.
Make in summertime end of June when sweet cherries are in season.
Put cherries in large glass jar; add hard candy and whiskey.
Let set in a cool dark place until Christmas.
Strain and put back into whiskey bottles.
Can use over ice or mix a shot of Cherry Bounce with 7-Up.
Very good.
nd halve cherries; reserve juice for Cherry Glaze.
In a large
heese mixture.
Top with cherry pie filling now OR, you
r metal skewer, puncture each cherry tomato with 5 to 10
For cherry topping: In small saucepan combine
n 1 1/2 cups Cherry pie filling, butter, almond extract
Cream butter and sugar; add egg.
Add rest of ingredients. Last, fold in cut up cherries and milk.
Double recipe for large loaf pan.
Bake at 350\u00b0 for 45 minutes or more.
Take 1 1/2 times the crumb recipe for best results.
Sift first 4 ingredients in bowl.
Cut in butter until crumbly.
Add egg; mix with fork.
Press half of crumb mixture into greased pan. Spoon cherry pie filling over first layer.
Top with remaining crumbs.
Serve warm topped with whipped cream, cold milk or ice cream.
Combine all ingredients except for pastry.
Let stand for 15 minutes.
Line a 9 inch pie plate with pastry, add filling, arrange top crust.
Bake at 400 degrees for 40 to 50 minutes.
ARGE mug.
Multiply the recipe for the number of people you
Remove ham from oven and stud with cloves.
In small bowl, combine preserves and honey. Spoon over ham surface during the last 30 minutes of baking.
Makes enough glaze for a 4 pound half ham. Double recipe for whole ham.
Drain cherry juice into saucepan.
Add sugar, cornstarch, butter, salt, almond flavoring and color.
Cook, stirring constantly, until thick and clear.
Remove from heat, stir in cherries.
Pour into unbaked pie crust and top with ventilated top crust.
Bake 10 minutes in a 425\u00b0 oven, then at 375\u00b0 for 25 to 35 minutes or until golden brown.
I always use 1/2 teaspoon almond extract.
I think it tastes more like fresh cherries.
n a rack to cool for 20 minutes.
The tops
For cherry filling, stir together the 1/
Heat the oil in a large saucepan and cook the onion and garlic over low heat for 6-7 mins until softened. Add the rice mix and cook, stirring for 1 min. Pour in the wine and simmer for a few mins then gradually add the stock, about 1 ladleful at a time. Allow the liquid to be absorbed by the rice before adding the next ladleful. This will take about 35 mins.
Stir in the butter and Parmesan cheese and season to taste with salt and freshly ground black pepper. Serve in warm, shallow bowls.
Combine tapioca, sugar, salt and rhubarb.
Let stand about 15 minutes.
Put in a pie shell and add butter.
Then put top crust on.
Bake at 425\u00b0 for about 50 minutes.
pices (or use my recipe for Jamaican Spice Mixture recipe #108351, ginger and
Make cake according to directions, but substitute water for cherry juice.
mix in chopped cherries.
bake according to box directions.
Mix the rest of chopped cherries into frosting, frost cake when cool.
ake at 350 degree oven for 35-45 minutes or until