Fresh Cherry Pie

1   9-inch double piecrust, unbaked           1 Tbs. cornstarch

4   cups fresh sour cherries, pitted             1 1/3 cups sugar

2   Tbs. tapioca                                               2 Tbs. butter

¼   cup water                                                   ¼ tsp. almond extract

In large saucepan combine tapioca, cornstarch, sugar, butter and water.  Cook over medium heat until mixture thickens.  Stir in almond extract and cherries.  Remove pan from heat and set aside while preparing crust.  Pour filling into pie crust.  Add top crust and seal around edges.  Cut slits in top crust to vent heat.  Bake in pre-heated 450* F oven for 10 minutes.  Reduce heat to 350* F. and bake 40 minutes, or until crust is golden brown.

Cherry Turnovers

  2 cups flour                      1 ½ cups cherries, halved and pitted

1/3 cup cold water          2/3 cup shortening

½ tsp. salt                          ½ – 3/4 cup sugar

2 Tbs. cream

Mix flour and salt in bowl.  Cut in shortening until mixture resembles crumbs.  Add in water and mix until dough forms.  Refrigerate 1-2 hours.  Roll dough 1/8 inch thick.  Cut into ten rounds (4 ½ inch diameter), re-rolling scraps for rounds.  Place 2 Tbs. cherries in venter of each round.  Sprinkle with 2 tsp.(for sweet cherries) or 3 tsp. sugar (for sour cherries).  Moisten edges with water fold in half and crimp edges.  Brush with cream and sprinkle lightly with sugar.  Place on baking sheet 1 inch apart and bake in pre-heated 425* oven for 20 minutes or until lightly browned.    Let cool before eating (filling will be hot!).

Black Cherry Rum Sauce

1 cup water                                      1 tsp. rum extract     1/3 cup sugar

1 cup fresh black cherry halves    1 Tbsp. cornstarch     1 tsp. lemon juice

Few drops of food coloring

Mix cornstarch, sugar, water in saucepan and cook until thick and clear.  Add extract, coloring and cherries.  Cook for one minute.

Serve over ice cream!

Cherry Salsa

2 cups pitted sweet cherries                      2 tsps. Lemon juice

¼ cup fresh chopped basil                          ½ tsp. Worcestershire

¼ cup finely chopped green pepper         ½ tsp. grated lemon peel

¼ tsp. hot pepper sauce                             ¼ tsp salt

Chop cherries and combine with remaining ingredients.  Mix well. Refrigerate at least one hour.

Cherry Muffins

2 cups flour                                    1 cup milk                           ½ cup sugar

1/3 cup vegetable oil                    1 egg, beaten                    ½ tsp. salt

3 tsp. baking powder                    1 cup pitted sour cherries                                                    ¼ cup sugar mixed w/1 tsp. cinnamon

Combine flour sugar salt and baking powder in large bowl, and then gently mix in cherries.  In separate bowl combine milk, oil and egg.  Beat well.  Add wet ingredients into well in center of cherry mixture. Stir quickly with fork just until moistened.  Do not over mix.  Batter will be lumpy.  Spoon batter into 12 greased muffin cups.  Sprinkle top of each with cinnamon-sugar mixture.  Bake in 400* pre-heated oven until the middle tests done (about 20-25 minutes).

Cherry Nut Bread

2 ½ cups flour          1 cup sugar                             4 tsp. baking powder               1 tsp salt                   1 cup chopped walnuts       1 cup diced sweet cherries

1 egg                          1  1¼ cups milk                      2 Tbsps. Vegetable oil

In large bowl mix dry ingredients with chopped walnuts and cherries.  In separate bowl beat egg, milk, and oil until blended then pour over flour mixture.  Stir ingredients just until moistened.  Spoon batter into greased 9×5 inch loaf pan.

Bake in 350* pre-heated oven for one hour, or until toothpick inserted in center comes out clean.

Fresh is more!