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I am always thrilled when my readers make requests
and this week is no exception with my “friend” Shannon
needing help to make good use of her cherries. Cherries are relatively
expensive, as we have noticed on the produce shelves recently,
but we keep buying them regardless of the price. Cherries have
been shown to have several health benefits related to the reduction
of pain and inflammation, though maybe not so healthy when mixed
with a ton of sugar, flour, etc.
Cherry
Pie Filling
2 cups fresh pitted cherries
½ cup water
½ cup sugar
2 Tbs. cornstarch
In a saucepan, cook cherries in water for 10 minutes. Mix together
the sugar and cornstarch; add to cherries. Cook cherry mixture
until thickened. Cool slightly before using to fill pie shell
or other dessert.
Cherry
Pudding
½ cup sugar
2 cups milk
12 slices bread, crust removed
½ cup butter
4 eggs, separated
1 dash salt
1/8 tsp. cinnamon
½ cup blanched grated almonds
1 ½ lbs. sweet, fresh cherries or 1 can drained pitted
black cherries
Powdered sugar
Whipped cream
Pour warmed milk over bread. Beat butter, egg yolk, most of sugar
and spices until creamy. Carefully mix with almonds and bread.
Wash and pit cherries; add to bread and egg mixture. Whip egg
whites and rest of sugar and fold into mixture. Butter a baking
dish; sprinkle with bread crumbs. Pour pudding mixture into dish
and bake at 325 degrees for 45-60 minutes or until golden brown.
Sprinkle with powdered sugar and serve warm with whipped cream
or ice cream.
No
Bake Cherry Pie
2 Tbsp. cornstarch
2/3 cup sugar
1 (6 oz.) pkg. cherry-flavored gelatin
4 cups fresh or frozen red tart cherries
2 cups whipped topping
2 (8- inch) pie shells, baked
Bring corn starch and sugar to a boil over low heat. Boil about
2 minutes until thick and clear. Stir in gelatin. Add cherries.
Chill until mixture starts to set. Pour in pie shells. Makes two
8-inch pies. Use half of recipe for one pie.
Diabetic’s
Cherry Sauce
2 cups cherries, pitted, fresh or unsweetened can
12 packets sugar substitute (may need more to taste)
2 Tbsp. cornstarch
¼ cup hot water
Place cherries in a blender and process at medium speed until
chopped but not pureed. Place cherries in a small saucepan; add
sugar substitutes; stir over low heat until just below boiling
point. Mix cornstarch and water; add to cherries. Cook slowly
until thick and smooth. Serve hot over sugar- free ice cream or
sugar-free vanilla pudding. Raspberry sauce is made the same way.
Cherry
Muffins
2 cups all-purpose flour
½ tsp. salt
1 Tbs. baking powder
¼ cup sugar
1 cup pitted fresh cherries or canned cherries, drained
1 egg
¾ cup milk
¼ cup melted butter
Sift together the flour, salt, baking powder and sugar; add cherries
and stir gently to blend. In a separate bowl, beat egg until thick
and light in color; stir in the milk and melted butter.
Quickly stir egg and milk mixture into the dry mixture. Pour batter
into buttered and floured 12 muffin tins. Bake at 375° for
25 to 30 minutes. Watch carefully the last few minutes to prevent
over-browning.
Don’t forget your copy of “Lovin’ Spoonful
. . . Cooking With Family and Friends,” a compilation
of nearly 400 mouth-watering recipes by Sherrie Norris.
It is available at all locations of High Country Media
– Boone, Banner Elk, West Jefferson, and at The
Avery Journal in Newland, all Boone Drugs, Black Bear
Books, Trailway Laundry, Wilcox Emporium,( top level,
booth 312-W,) and beginning June 15 at Mast Store locations.
EMAIL:
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