Crust: Topping 1 1/4 cup flour 1 3oz. pkg. crm. cheese 1/2 cup brown sugar 1/2 cup white sugar 1/2 cup margarine 1 egg 1/2 cup coconut 1 tsp. vanilla 1/2 cup chopped nuts 1 can cherry pie filling
* Note: Instead of cherry pie filling, cook 1 quart pitted sour cherries with 1 cup sugar and 5 tbsp. cornstarch until thick, stirring frequently. Combine crust ingredients and blend well; reserve 1 for topping, and press remaining crust in bottom of a 9 x 9 baking pan. Bake at 350 F. for 12 - 15 minutes.
Blend softened cream cheese with sugar, egg, and vanilla, and beat
until fluffy. Spread over baked crust and bake for 10 minutes. Spread
cherry filling over layer and sprinkle with reserved crumbs. Bake for 15
minutes more. Serves 12.
A quick, easy breakfast treat.
1 very ripe banana, peeled 1 cup tart cherries 1 cup skim milk
Put banana, cherries and milk in the container of an electric blender; puree until smooth. Serve immediately. Makes 2 servings(about 1 cup each).
Traditional Cherry Pie
A perennial favorite.
4 cups tart cherries 1 cup granulated sugar 3 tablespoons quick-cooking tapioca 1/2 teaspoon almond extract Pastry for 2 -crust, 9 inch pie 2 tablespoons butter or margarine
Combine cherries, granulated sugar, tapioca and almond extract; mix well. Let cherry mixture stand 15 minutes.
Line a 9 inch pie plate with pastry; fill with cherry mixture. Dot with butter. Adjust top crust, cutting slits for steam to escape, or cut top crust into strips and make a lattice-top pie.
Bake in a preheated 400 degree oven 50 to 55 minutes, or until crust is golden brown and filling is bubbly.
Makes 8 servings.
A great pick-me-up any time of the day.
3/4 cup butter or margarine 2 cups firmly packed brown sugar 2 cups all-purpose flour 2 cups quick-cooking oats, uncooked 2 teaspoons baking soda 1 can cherry filling 2 tablespoons ganulated sugar 1 tablespoon cornstarch 1/2 teaspoon almond extract
Put butter and brown sugar in a large mixing bowl. Beat with an electric mixer on medium speed until well mixed. Combine flour, oats and baking soda. Add flour mixture to butter mixture; mix on low speed until crumbly.
Spread two-thirds of the oats mixture into the bottom of an ungreased 13x9x2 inch baking pan. Press down to make firm layer.
*Note: Instead of cherry pie filling, cook 1 quart pitted sour cherries with 1 cup sugar and 5 tbsp. cornstarch until thick, stirring frequently.Puree cherry filling in an electric blender or food processor until smooth. Pour pureed cherry filling into a medium saucepan. Combine granulated sugar and cornstarch; stir into cherry filling. Cook, stirring constantly, over low heat until mixture is thick and bubbly. Stir in almond extract. Pour cherry mixture evenly over oat layer. Sprinkle remaining oats mixture over cherry mixture. Bake in a preheated 350 degree oven 30 to 35 minutes, or until golden brown.
Let cool before cutting into bars. Makes 32 bars.
Breakfast Bonanza: Combine summer fresh fruits, such as peaches, nectarines and blueberries, with tart cherries. Serve on the side with a bowl of granola cereal, or make it breakfast on its own.
A Summer Quick Fix: Add well-drained, chopped cherries to your favorite quick bread recipe.