Wash cherries and eliminate stones.
Grease
ool to room temperature before using to fill the vareniki. Use
giving you my version using canned cherries.) Combine all ingredients in a
f the juice from the cherries with the cornstarch and stir
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.
Place cherries in small bowl.
Pour
In a medium saucepan, combine the sugar, cornstarch and cinnamon.
Add orange juice, cherries and orange peel.
Bring to a boil over medium-high heat and boil until thickened.
Serve over warm pancakes or waffles.
In a large saucepan, combine stock and mushrooms, bring to a boil.
Add butter if using canned broth and simmer 2 minutes.
Remove from heat and stir in sherry.
Ladle into soup bowls and top with chives.
If using canned cherries, be sure to use the cherry syrup in the liquid.
You'll get a richer color and flavor plus requests for seconds.
ven to 325F (160C).
Using a wooden spoon, saute the
ater if you are not using canned tomatoes. Stir, add the mussels
Whisk the liquid from the cherries into the meat drippings in
n using lentils: If using canned lentils, drain first and omit salt; if using
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.
r Garbanzo beans.
If using canned beans, you do not need
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.
omatoes you are better off using canned tomatoes. Don't use those
umpkin, cream, salt (omit if using canned stock), and cayenne into the