82-Lancaster Farming, Saturday, February 15, 2003
SeCeSrate
RED CHERRY
CRUNCH BAR
3 A cup butter
1 cup brown sugar
VA cup flour
1 teaspoon salt
Vi teaspoon baking soda
VA cup rolled oats
21 ounce can cherry pie filling
Mix butter and brown sugar.
Add flour, salt, baking soda and
rolled oats. Mix until crumbly.
Press half of mixture in 9x13-
inch pan. Spread with cherry pie
filling. Sprinkle with remaining
crumb mixture. Bake at 400° for
25 minutes. Cool and cut into
bars.
Vera Jane Newswanger
Morgantown
CHOCOLATE
CHERRY BARS
1 3 A cup flour
1 cup sugar
V i cup cocoa
1 cup cold butter or margarine
1 egg, lightly beaten
1 teaspoon almond extract
2 cups chocolate chips
1 can (21 ounces) cherry pie
Ailing
1 cup chopped almonds
Combine flour, sugar and
cocoa. Cut in butter until crum
bly. Add egg and almond extract
until blended; set aside 1 cup for
topping. Press remaining crumb
mixture into a greased
13x9x2-inch pan. Carefully top
with pie filling. Combine choco
late chips, almonds and reserved
crumbs; sprinkle over pie filling.
Bake at 350° for 35-40 minutes.
Cool; refrigerate for at least 2
hours before cutting. Makes 3
dozen.
Vera Jane Newswanger
Morgantown
CHERRY NUT
CHIFFON CAKE
2Va cups cake flour
VA cups sugar
3 teaspoons baking powder
1 teaspoon salt
Vi cup vegetable oil
Vi cup maraschino cherries
1 cup egg whites
5 unbeaten egg yolks
Va cup maraschino cherry juice
Vi cup cold water
1 teaspoon vanilla
Vi teaspoon cream of tartar
Vi cup chopped pecans
Sift dry ingredients into mixing
bowl. Make a well in the center
and add vegetable oil, egg yolks,
cherry juice, water and vanilla.
Beat on medium speed 1 minute.
Add cream of tartar to egg
whites. Beat until very stiff.
Gradually pour egg yolk mixture
over egg whites, gently folding
with rubber scraper just until
blended. Do not stir. Fold in
&ledpe topics
If you have recipes for topics listed below, please share them
with us. We welcome your recipes, but ask that you include ac
curate measurements, a complete list of ingredients, and clear
instructions with each recipe you submit. Be sure to include your
name and address. Recipes should reach our office one week be
fore the publishing date listed below.
Send your recipes to Lou Ann Good, Lancaster Farming, P.O,
Box 609,'Ephrata, PA 17522.
February
22 Breakfast, Brunch Ideas
March
1 Using Potatoes
8 Nutty Recipes
15 Favorite Suppers
r aMonaCQUerry Btfontfi
chopped cherries and pecans.
Bake 55 minutes at 325° then in
crease to 350° for 10-15 minutes
or until done. This is a beautiful
cake and delicious!
Vera Jane Newswanger
Morgantown
CHERRY CHEESE BARS
Crust:
VA cup flour
Vz cup packed brown sugar
Vi cup butter-flavored shorten
ing
1 cup chopped walnuts, divid
ed
1 cup flaked coconut
Filling:
2 packages (8 ounces each)
cream cheese, softened
% cup sugar
2 eggs
2 teaspoons vanilla
2 cans (21 ounces each) cherry
pie filling
In a bowl, combine flour and
brown sugar, cut in shortening
until fine crumbs form. Stir in Vi
cup nuts and coconut. Reserve Vi
cup crumbs for topping. Press re
maining mixture into the bottom
of a greased 13x9x2-inch pan.
Bake at 350° for 12-15 minutes or
until lightly browned. Mean
while, for filling, beat cream
cheese, sugar, eggs, and vanilla in
a mixing bowl until smooth.
Spread over the hot crust. Bake
IS minutes. Spread pie filling on
top. Combine remaining nuts and
reserved crumbs; sprinkle over
cherries. Bake IS minutes more.
Cool. Refrigerate until serving.
Makes 20 servings.
Vera Jane Newswanger
Morgantown
CHERRY TORTE
VA cups flour
Va teaspoon salt
Va cup butter-flavored shorten
ing
1-2 tablespoons cold water
1 package (8 ounces) cream
cheese, softened
V 2 cup sugar
2 eggs
1 teaspoon vanilla
2 cans (21 ounces each) cherry
pie filling
Va teaspoon almond extract
1 carton (8 ounces) frozen
whipped topping, thawed
Va cup chopped pecans
In a medium bowl, combine
the flour and salt; cut in shorten
ing until the mixture resembles
coarse crumbs. Add enough
water to shape dough into a ball.
On a lightly floured surface, roll
dough to fit a 12-inch pizza pan.
Flute edges, prick bottom and
sides with a fork. Bake at 425°
for 10-12 minutes or until lightly
browned; remove from the oven.
Reduce heat to 350°. In a large
mixing bowl, beat cream cheese,
sugar, eggs and vanilla until
smooth; pour into crust. Bake for
10-12 minutes or until center is
set. Cool completely. Combine
pie filling and almond extract;
spoon over the cream cheese
layer. Spread whipped topping
over filling. Chill until ready to
serve. Sprinkle with pecans.
Makes 10-12 servings.
Vera Jane Newswanger
Morgantown
CHERRY DANISH
2 tablespoons cherry geletain
3 cups water
Vi cup sugar
'A cup regular Cleaijel dis
solved in Vi cup water
l A cup cherry-flavored gelatin
1 quart drained sweet cherries
Mix water, sugar, and 2 table
spoons gelatin to boiling. Add
Cleaijel. Let thicken. Remove
from heat. Add V* cup gelatin.
Let cool. Add cherries.
Twila Martin
Waynesboro
CHERRY CHEESECAKE
SQUARES
2 cups graham cracker crumbs
1 cup granulated sugar, divid
ed
l A cup butter melted
3 8-ounce packages cream
cheese, softened
1 teaspoon vanilla
2 large eggs
1 20-ounce can cherry pie fill
ing
Almond slivers for garnish; op
tional
Preheat oven 325°F.
In a medium bowl mix crumbs,
V* cup sugar and butter. Press
into a 13x9-inch baking pan. Put
in oven and bake for 10 minutes.
In a large mixing bowl, cream
the cream cheese with remaining
V* cup sugar and vanilla with
electric mixer until well blended.
Blend in eggs. Pour mixture over
prepared and baked crust. Re
turn to oven and bake 35 minutes
or until set in the middle. Re
move. Cool. Refrigerate over
night or not less than 3 hours.
Top with cherry pie filling. Cut
into 18-inch squares and garnish
if desired.
Betty Light
Lebanon
CHERRY CREAM
CHEESE DESSERT
I'A cup flour
Vi cup brown sugar
Vi cup butter
Vi cup coconut
Vs teaspoon salt
Vi cup chopped walnuts
Filling:
2 8-ounce packages cream
cheese, softened
2 A cup sugar
2 eggs
2 teaspoons vanilla
Topping:
1 can or more of cherry pie fill
ing
Mix together flour, sugar, but
ter, and salt. Add walnuts and
coconut. Remove Vi cup and re
serve. Press into 9x13-inch greas
ed pan. Bake 12-15 minutes in
350 degree oven until light
brown. Beat together filling in
gredients and pour over hot
crust. Bake 15 minutes more.
Spread cherry pie filling over
cream cheese. Sprinkle reserved
crumbs over cherries. Bake 15
minutes longer. Chill several
hours before serving.
Becky Zimmerman
Juniata Co. Dairy Princess
In honor of National Cherry Month, make this at
tractive Cherry Crisp Coffee Cake.
(cfoaturecfS&ecipe
Cherries won the hearts of Americans many years ago. Euro
pean settlers had barely set foot in the New World before they
began planting cherry trees. Early French colonists from Nor
mandy brought cherry pits that they planted along the St. Law
rence River and beside the Great Lakes.
However, it wasn’t until die late 1800’s that cherry growing
and harvesting began in earnest, eventually becoming a com
mercial enterprise.
Peter Dougherty, Presbyterian missionary, is credited with
getting the U.S. cherry industry started. In 1852, he planted a
group of cherry trees on the Old Mission Peninsula, near Tra
verse City, Michigan. Dougherty’s cherry trees flourished, and
soon other residents of the area planted cherry trees. The area
all along Lake Michigan, from Benton Harbor to north of Tra
verse City, proved to be ideal for growing cherries. Lake Michi
gan tempered the arctic winds in winter and cooled the orchards
in summer.
Today in Michigan, there are almost 4 million cherry trees,
which annually produce 150 to 200 pounds of tart cherries.
Michigan leads the nation in the production of tart cherries, har
vesting about three-fourths of the U.S. crop. Large commercial
crops of tart cherries are also grown in Utah, Wisconsin, New
York, Pennsylvania, and Washington.
Cherries are much more than great tasting and colorful. Cher
ries contain powerful antioxidants that may help fight cancer
and heart disease, according to research at Michigan State Uni
versity.
Eating about 20 cherries per day could reduce inflammatory
pain and headache pain.
February has been designated as National Cherry Month.
Enjoy this featured recipe and many more sent in by our read
ers.
CHERRY CRISP COFFEE CAKE
2 cups all-purpose flour
1 cup 100% bran cereal
2 teaspoons baking powder
1 teaspoon ground cinnamon
Vi cup margarine, softened
1 cup granulated sugar
2 eggs
Vi cup milk
1 (21-ounce) can cherry filling and topping
Almond bran topping, recipe follows
Confectioner’s sugar glaze, optional
Mint sprig, for garnish
In medium bowl, combine flour, bran, baking powder and cin
namon; set aside. In large bowl, with electric mixer at high
speed, margarine and sugar until creamy. Blend in eggs
and milk. Stir in flour mixture until smooth (batter will be
thick). Spread batter in greased 9-inch springform pan; spoon
cherry filling over batter.
Sprinkle with almond bran topping. Bake in preheated
350-degree oven 50 to 55 minutes or until toothpick inserted in
center tests done (filling will stick to toothpick). Cool in pan on
wire rack for 25 minutes. Remove outside ring of pan; cool com
pletely on wire rack. Drizzle with confectioner’s sugar glaze;
garnish with mint sprig if desired. Cut into wedges to serve.
Makes 12 servings.
Almond Bran Topping: Mix Vi cup coarsely chopped al
monds, Vi cup 100% bran cereal, 2 tablespoons sugar, and 2 ta
blespoons softened margarine until crumbly.