Here are more great cherry recipes from Michigan cherry growers. Enjoy!
Cherry Cashew Cookies
· 1 c. butter or margarine, softened
· 3/4 c. granulated sugar
· 3/4 c. firmly packed brown sugar
· 2 eggs
· 1 t. vanilla extract
· 2&1/4 c. all-purpose flour
· 1 t. baking soda
· 1 package (10-oz.) vanilla milk chips or 1&2/3 c. coarsely chopped white chocolate (see note)
· 1&1/2 c. dried tart cherries
· 1 c. lightly salted cashews
In a large mixing bowl, combine butter, granulated sugar, brown sugar, eggs and vanilla. Mix with electric mixer on medium speed until thoroughly mixed. Combine flour and baking soda; gradually add flour mixture to butter mixture. Stir in vanilla milk chips, dried cherries and cashews. Drop by rounded tablespoonfuls onto ungreased baking sheets.
Bake in a preheated 375° oven 12 to 15 minutes or until golden brown. Let cool on wire racks; store in a tightly covered container. Makes 4&1/2 dozen cookies.
Note: You may also substitute regular chocolate chips for vanilla chips/white chocolate.
— Juanita Send
Cherry Angel Dessert
Layer 1:
· 2 3-oz. packages cherry gelatin
· 2 c. boiling water
· 1 c. cold water
· 1 can (21-oz.) cherry pie filling
· 1 can (8-oz.) pineapple tidbits (drained)
· 1/2 angel food cake cut into bite-size pieces.
Layer 2:
· 1 large instant vanilla pudding (5.1-oz. box)
· 2&1/2 c. milk
Layer 3:
· 8 oz. whipped topping
Layer 4:
· 1/2 c. chopped pecans
Dissolve gelatin in boiling water. Add 1 c. cold water. Cool until slightly congealed. Fold in cherry pie filling, pineapple and angel food cake. Pour into 13-by-9-inch pan. This is Layer 1.
Place in refrigerator between layers if possible to allow each one to set up.
Layer 2: Prepare pudding with milk. Pour on top of cherry layer.
Layer 3: Top with whipped topping
Layer 4: Sprinkle with chopped pecans.
Prepare several hours or day ahead of serving. Refrigerate. Serves 15.
(Note: Use light versions of products to cut calories.)
— Cindy Pleva-
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