a 'Si •4. •» B 2 Triple Cherry Pie Tart, vu eet and dried cherries are a winning trio in this summertime favorite !-l/2 cups fresh or frozen tart cherries (about 1 pound), pitted !-l/2 cups fresh sweet cherries (about 1 pound), pitted 72 cup dried tart cherries 1/4 cup granulated sugar 2 tablespoons quick-cooking tapioca 72 teaspoon almond extract 74 teaspoon ground nutmeg Pastry for 2-crust 9-mch pie I tablespoon butter, chopped Combine tart cherries, sweet :hernes, dried cherries, sugar, tapioca, ilmond extract and nutmeg in a large >owl, mix well Let stand 15 minutes It is not necessary to thaw frozen tart iherries before using) Line a 9-mch pie plate with half the lastry Fill with cherry mixture, dot vith butter Roll out remaining pastry ind cut into six strips about 1 -inch vide and 10-inches long Weave into a attice pattern over cherries Trim ■dges, pinching top and bottom crusts ogether Bake m a preheated 375° oven 50 to >0 minutes, or until crust is golden and tiling is bubbly It necessary, cover :dge of crust with aluminum foil to irevent overbrowning Let cool before ;ervmg vtakes 8 servings Cherry Spumoni Cherries, chocolate and almonds combine in this ice cream sensation -1/2 cups heavy cream 72 cup sweetened condensed milk 1/2 teaspoon rum flavoring 1 (21 -ounce) can cherry pie filling 1 cup pitted tresh sweet cherries 1/3 cup miniature chocolate chips 1/3 cup slivered almonds, toasted* Combine heavy cream, sweetened condensed milk and rum flavoring in a large bowl, mix well Refrigerate 30 minutes Lightly grease inside ol a 9x5x3- inch baking pan Cut a piece ol plastic wrap 24-mches long Line bottom and sides of pan with plastic wrap so that several inches of wrap overhang each long side Remove cream mixture from lelngerator Beat with electric mixer on high speed 3 to 4 minutes or until soft peaks form Do not overheat Fold m cherry pie filling, fresh sweet cherries, chocolate chips and almonds Spoon mixture evenly into lined pan Cover and freeze at least 5 hours or overnight To serve, quickly dip pan m hot water, immersing just the bottom and halfway up sides to help release ice cream Using overhanging plastic wrap for handles, gently remove spumom from pan and transfer to serving plate Remove plastic wrap by lifting spumom with metal spatula Cut crosswise into slices and serve immediately Makes 8 servings * To toast almonds, put them in a large skillet over medium heat Toast 5 to 7 minutes, stirring occasionally, of until light brown Set aside to cool Sweet Cherry Bars These eas\ -to-piepate bar rooties <ne the perfect neat after summer sporting ex ents 1-1/2 cups (12 ounces) unsalted buttei, softened 1-1/2 cups granulated sugar 1-1/2 cups firmly packed light hi own sugar 3 large eggs 1 teaspoon vanilla extract 4 cups all-purpose flour 3/4 teaspoon baking soda 1/2 teaspoon salt 2 cups pitted and hahed flesh sweet chemes 1/3 cup sliced almonds Put buttci, granulated sugar and brown sugar in a large mixing bowl Beat with elec-tnc mixer on medium speed 3 to 4 minutes, or until well blended Add eggs, one at a time, beating well alter each addition Stn in vanilla Grease the sides and bottom of a 13x9x2-mch baking pan, set aside Combine flour, baking soda and salt, mix well Add to butter mixture, beat 3 to 4 minutes, or until smooth batter forms Spread half the batter in pre- k Ck *■ ‘IP* Indulge m chemes this summer with tel t W| lh fc.ockw.se from left) Triple Ch cn -y p Cherry F Cherries An All-American Harvest Savor the Flavor of Best Cherries are America’s favorite summertime fruit. They bring the fresh taste of the season alive. And because they’re versatile, flavorful and nutritious, cherries make a great snack for warm weather activities or an irresistible centerpiece at pool parties and backyard barb ecues. There are two kinds of cherries—sweet and tart. Each has its own distinctive uses, but both offer the same wholesome goodness. They have no fat and are low in calories. That makes cherries fit right in with American’s increased focus on health. Cherries also are high in potassium and are loaded with antioxidants and other cancer-fighting compounds. Cherries are one of the few fruits that are truly seasonal. The U.S. crop of fresh sweet cherries is only available in the summer months. Sweet cherries in the Northwest begin ripening m mid-June. The prime time for fresh sweet cherries is July, but late-season varieties extend the joy of cherries into mid-August. Canned and frozen sweet cherries are available all year. Tart cherries also ripen in July, but they are seldom sold fresh because they are highly perishable. They are canned or frozen with-in 24 hours of harvest for use throughout the year. JUST BY WRITING The Cherry Marketing Institute is a national promotion organization for tart cherries and maraschino cherries. For more recipes or usage ideas, write CMI, P.O. Box 302*5, Dept FF Lansing, MI 48909-77*5, or visit . - ' the Web site at www.dterrymkt.orl ■ ' The Northwest Cherry Growers is a national promotion organization for ftesh swe« cherries. For more information, contact Northwest ChertyGpwersat 105 S. IWi St, Suite 205 Yakima, WA 9W0L3145, or visit theWcbsiteatww.liWdKnieB.coin pared pan. Scatter cherry halves over batter Place spoonfuls of remaining batter on top of cherries, gently spreat to cover tnut. Sprinkle almonds on to| Bake in a preheated 350° oven 30 t 35 minutes, or until wooden pick or skewer inserted in middle comes out clean. Makes 16 bars Cherry Frizz This beverage is ideal for branch or backyard barbecue 1 cup cherry juice blend 2 cups frozen unsweetened tart cherries 1 (6-ounce) can frozen pink or regular lemonade concentrate, undiluted 6 to 8 ice cubes 1 (12-ounce) can lemon-hme carbonated beverage, chilled Orange and lime slices, for garnish Put cherry juice blend and frozen cherries in electric blender container, puree until smooth. Add lemonade concentrate and ice cubes; blend until smooth Pour mixture into a 2-quart pitcher Stir in lemon-hme carbonated beverage Garnish with orange and lirr slices Serve immediately Makes 6 (8-ounce) servings. Queen of Hearts Cherries won the hearts of Americans long ago. European settlers had hardly stepped on the so of the New World before they began planting tart cherry trees, especially in the Great Lakes area. Commercia tart cherry orchards were planted in the late 1800 s Tart cherries are sometimes called “pie" cherries or sour cherries. That’ because they are excellent for pies and other desserts. They have a natural bright red color and tangy flavor. The major variety of tart cherry grown in the United States is the Montmorency. The peak of the tart cherry harvest is the middle of July 1-2-Freeze Both tart and sweet cherries are easy to freeze. 1. Rinse and drain cherries thoroughly. For cherries that you plan to use in pies or other recipes, it is best to pit them before freezing. 2. Pack cherries in useable quantities in freezer-proof containers or plastic freezer bags. 3. Freeze. These frozen cherries will maintain their color and flavor for up to one year. Try Dry Dried tart cherries are great for snacks or in a variety of recipes. Their tangy flavor makes diem a tasty treat that everyone loves Dried tart cherries are relatively new and are available at gourmet and specialty stores and selected supermarkets Here are a few ideas for using them. Let your imagination be your guide • Cereal becomes a breakfast treat with the addition of dried tart cherries They are especially good in oatmeal. • Dried tart cherries are delicious in meat sauces Serve over poultry, pork oi wild game. . Your kids will rave about pancakes if you add a tew dried cherries to the batter. • Give trail mixes new flavor with the addition of dried tart cherries. A combination of cherries, banana chips, chocolate chips and peanuts is particularly good • Asa party treat, combine dried cherries with cashews, smoked almonds or mixed nuts
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