|
 |
||||||
|
|
|
|
|
||
For more nutritional and health information go to: www.choosecherries.com
|
|
Delicious Cherry Recipes Desserts Cherry Turnovers
Crust:
5 cups crust mix 1/2 cup ice water 2 beaten eggs 2 Tablespoons vinegar Put crust mix in a large bowl. In a separate small bowl add water, eggs and vinegar. Then add to the crust. Mix it with a fork till moist and dough clings together. Filling: 4 cups pitted pie cherries 1 cup sugar 1/2 teaspoon almond extract 1/4 cup cornstarch Note: Might need to add water later if not at desired consistency depending on how much juice is combined with the cherries. Combine ingredients in a pan. Bring to a boil. Add a little bit of water if necessary for desired consistency. Butter Cream Frosting: Cream: 1/2 cup butter 1/2 cup shortening Add: 2 tablespoons milk 1/2 tsp almond extract Add: 4 cups of powdered sugar Mix together. Drizzle over cooled cherry turnovers.
Pre-Heat the oven to 400º. Roll out crust. Cut out an approximate 5-inch circle. Add 2 tablespoons of
filling in the center. Fold/Turn crust over and seal edges. Bake for 10 to 15 minutes, or until the bottom of the turnovers are a light brown. Take off pan and let cool. Then drizzle the frosting in a zigzag pattern over the turnover. Cherry Pie Filling
1 1/4 cups clear gel
6 cups sugar 1 teaspoon salt 8-10 cups cherries 6-7 cups cherry juice 1 1/2 teaspoons extract 1 teaspoon red food coloring
Mix dry ingredients well, add to the cherries, food coloring and juice. Mix well.
Cherry Muffins
1 egg
3/4 cup milk 1/2 cup vegetable oil 2 cups all purpose flour 1/3 cup sugar 3 teaspoons baking powder 1 teaspoon salt 1 cup dried tart cherries
Heat the oven to 400º. Grease the bottoms of a muffin tin. Beat egg; stir in milk, dried cherries and oil.
Add the remaining ingredients and stir all together just until the flour is moistened. Fill the muffin cups about 3/4 full. Bake for 20 minutes or until golden brown. Once they are baked, remove from pan immediately. It makes about 12 muffins. Variation: Buy a plain muffin mix and add in 1/2 cup to 1 cup of dried tart cherries. Cherry Crisp
Filling: (pie filling)
1 1/2 cups clear gel 6 cups sugar 1 teaspoon salt 10-8 cups cherries 6-7 cups cherry juice 1 1/2 teaspoons extract 1 teaspoon red food coloring Crust: 1 white, yellow, or cherry chip cake mix 6 teaspoons butter 3 tablespoons water
Filling:
Mix the dry ingredients well in a bowl. Add the cherries, food coloring and juice. Mix well. Crust: Mix all together. You want it to be crumbly and all wet. Heat the oven to 350º. Put filling in a 9in by 9in pan. Add crust on top of the filling. Bake for 20 minutes or until crust is golden brown and filling is bubbling. Let cool for a few minutes and it then it is ready to serve. May serve with a scoop of vanilla ice cream. |
|
Recipe Categories
|
||
|
|
|
|
|
||
|
||||||
|
ROWLEY & HAWKINS FRUIT FARMS Questions? Please contact us and we'll be glad to help. |
||||||
|
||||||
