86-LancMrtr Farming, Saturday, 1985 '
Cherry Recipes
Brighten Winter Meals
Life is more than a bowl of cher
ries, but anyone with a taste for
delicious desserts knows that cher
ries brighten the day.
Tart cherries sometimes
called pie cherries are a main
stay in many of America’s favorite
dishes.
For more information and
recipes on cherries, call the Cherry
Marketing Institute at (517)
347-0010.
LAYERED
CHERRY DELIGHT
2 cups crushed pretzels
1 cup chopped pecans
3 tablespoons sugar
'A cup butter
Melt butter. Mix with pretzels,
pecans, and sugar. Put in bottom of
9x 13-inch pan. Bake 8-10 minutes
at 350 degrees. Cool.
8-ounces cream cheese
1 cup confectioners’ sugar
8-ounces whipped topping
2 cans cherry pie filling
Beat cream cheese, sugar and
whipped topping. Spread on top of
pretzel mixture. Refrigerate 30
minutes. Top with pie filling. Chill
and enjoy.
Louise Graybeal
FESTIVE CHERRY CAKE
1 white cake mix
I'A cups whipping cream
'/] cup confectioners’ sugar
I teaspoon vanilla
22-ounce can cherry pie filling
Mix cake according to direc
tions. Bake in 2 9-inch round cake
pans greased and floured at 350
degrees for 35 minutes. Cool on
wire rack.
Whip cream until stiff, beat in
confectioners’ sugar and vanilla.
Spread 1 cup whipped cream on
bottom layer. Spoon 1 A cup pie fill
ing, mostly juice, on top. Place
second layer on top. Frost sides
and top of cake with remaining
cream mixture. Place in freezer
about 30 minutes.
Spoon cherry pie filling over top
of cake allowing some to drip
down sides. Chill in refrigerator
until serving. Serves 12.
This is our most requested birth
day cake. So easy, so pretty, and so
good.
Gerry Seipt
Easton
If you have recipes for the topics listed below, please
share them with us. We welcome your recipes, but ask that
you include accurate measurements, a complete list of
ingredients and clear instructions with each recipe you sub
mit. Send your recipes to Lou Ann Good, Lancaster Farm
ing, P.O. Box 609, Ephrata, PA 17522. Recipes should
reach our office one week before publishing date.
February 25- Potato Lover’s Month
March 4- Crock-Pot Recipes
11- Muffin Favorites
18- Barley & Other Grains
CHERRY YUM YUM
3 cups graham cracker crumbs
V< cup butter
16-ounces cream cheese -
% cup sugar
1 teaspoon vanilla
2 packages Dream Whip
2 jars cherry pie filling
Melt butter, pour into graham
cracker crumbs. Press 'A crumbs
into 9x13-inch pan. Beat Dream
Whip with milk. Add cream
cheese, sugar, and vanilla. Put half
on crumbs, then 1 jar pie filling,
remaining Dream Whip and one
jar of pie filling. Sprinkle remain
ing crumbs on top.
Shirley Powers
Rising Sun, Md.
CHERRY PIE FILLING
21 cups sour cherries
7 cups water
7 tablespoons lemon juice
2 teaspoons red food coloring,
optional
VA teaspoon almond extract
3'/iCups brown sugar
3'/: cups granulated sugar
11/cupsI 1 /cups plus 1 -tablespoon
instant Clear Jel
1 teaspoon salt
Mix wet ingredients. Mix dry
ingredients. Stir together. Mix
well. Fill jars to the bottom of the
ring. Makes approximately 7
quarts. Can in hot water bath for 25
minutes. Do not boil too rapidly.
Allow jars to set in canner approxi
mately 5 minutes after boiling to
prevent filling from cooking out of
the jars.
Filling may be used in recipes
calling for cherry pie filling.
Lois Petre
Boonsboro, Md.
DUMP CAKE
Dump evenly in a 13x9x2-inch
cake pan:
1 can cherry pie filling
1 can crushed pineapple,
undrained
Mix 1 box yellow or white cake
mix as package directs. Pour mix
evenly over fruit Melt 2 sticks but
ter and pour over cake mix. Top
cake by evenly sprinkling the fol
lowing over the butter;
1 cup coconut
1 cup chopped nuts
Bake at 325 degrees for one
hour. Good, served warm with
whipped topping.
Sarah Clark
Breeze wood
mw flavors for pies appear on dlnMr menus, but the old-fashioned
cherry pie remains a favorite across the U.S.
HAWAIIAN FRIENDSHIP
FRUIT CAKE
Day 1: Pour 1 pint starter into a
glass gallon jar. Add 1 can sliced
peaches and its juice. Cut each
slice peach into 4 pieces. Add 2
cups sugar. Cover jar loosely and
leave at room temperature. Stir
every day for 10 days. (Do not cov
er airtight or refrigerate.
Day 10: Add' 16-ounce can
pineapple chunks and its juice. Cut
each piece in half and add 2 cups
sugar. Stir every day for next 10
days. Color has changed and your
fruit will foam when stirred.
Day 20: Add 2 10-ounce jars of
maraschino cherries. Do not add
juice. Slice each cherry in half.
Add 2 cups sugar and stir final 10
days. The cherries will give your
fruit back its pinkish color.
Day 31: You are ready to bake
your cakes. You will need 3 tube
pans. Mix one cake at a time. Pre
heat oven to 300 degrees, if glass,
275 degrees. Grease and flour cake
pans.
All may be baked at the same
time if they will fit in your oven.
Bake for S 3 to 65 minutes. Some
need to bake longer. Use a broom
straw to test for doneness.
Drain fruit into large bowl. Pour
the juice into 3 pint jars. These are
new starters for your friends. .No
juice is used in your cakes, only the
fruit. You will need to triple the
following ingredients to make
your three cakes.
Pour into large bowl:
1 box butter golden cake mix
1 box vanilla pudding (small)
4 eggs
Vi cup oil
VA cups drained fruit
Stir with a spoon only. Do not
use electric mixer. Add:
1 cup raisins
1 cup pecans
1 cup walnuts
1 cup coconut
Stir, pour into tube pan. Mix
second and third cake the same and
bake. Mix each cake separately.
Marian Butler
Wellsboro
GENERAL GEORGE’S
CHERRY TARTS
Tarts;
2 cups tart cherries in syrup
6 3-inch diameter graham crack
er tart shells
2 tablespoons quick-cooking
tapioca
'A cup granulated sugar
Topping:
V I cup all-purpose flour
'A cup firmly packed light
brown sugar
1 teaspoon ground cinnamon
'A cup butter
Vs cup walnuts
Whipped cream or ice cream, if
desired
Preheat oven to 350 degrees.
For tarts, drain cherries, reserve 2
tablespoons syrup. Place graham
Featured Recipe
Take advantage of all that snow outside by using it to make home
made ice cream. Use snow in place of ice while churning ice cream.
That suggestion comes from Sullivan County Dairy Princess Susan
Pardo. She lives on Pardoe Brothers Valley View Farm, four miles off
Route 134 from Estella.
Her father James (Jake) and his brother John own 525 acres and rent
an additional 160 acres. They have 12S head of cattle.
Not only is Susan traveling across her county to promote milk but
she also spends an hour on the road to attend Sullivan County High
School, where she is a senior.
“I have had to learn how to budget my time between homework,
school activities, and. dairy promotion,” she said.
Susan said her mom Dottie, grandmother Evelyn Higley, and two
brothers Sam and Tom often provide transportation to dairy promo
tions. A younger sister Kristina is one of the county’s dairy maids.
Here is one of Susan’s favorite ice cream recipes. She said that you
can add your favorite fruit or cookies.
MY MOM’S HOMEMADE ICE CREAM
6 eggs
114 cups sugar
1 cup milk
1 pint heavy cream, optional
2 cups fruit or broken cookies
Mix together eggs, sugar, milk, and cream in blender, add fruit or
cookies. Pour into ice cream freezer. Add milk to the full line and
freeze according to instructions on your ice cream freezer.
cracker tart shells on cookie sheet;
set aside. Combine drained cher
ries, reserved syrup tapioca, and
granulated sugar in large bowl. For
topping, in separate bowl, blend
flour, brown sugar, and cinnamon.
Cut in butter with pastry blender, 2
knives, or with fingers. Stir in nuts.
Mix until crumbly. Spoon cherry
mixture into tart shells. Spoon top
ping onto each tart, completely
covering cherries; press topping
gently into cherry mixture. Bake
30 minutes or until golden brown.
Transfer tarts to wire racks. Serve
warm or at room temperature with
whipped cream or ice cream.
Shannon Semmel
Northampton/Lehigh
Dairy Princess
(Turn to Pago M)