Making Cherry Pie Filling
Cherry Pie Filling
Categories: Pies, Desserts
Yield: 4 cups
3 c Fresh cherries
1/4 c Flour
1 tb Butter
1 c Sugar
1/4 ts Almond extract
Heat to boiling, everything but the almond extract, stirring
constantly. When thickened, add almond extract. Use in any recipe
that calls for cherry pie filling.
From the personal MM recipe database of Sandy Gamble
link removed as advertising is not allowed
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BLACK FOREST CHERRY TORTE
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1 1/2 c. whipping cream
3 eggs, well beaten
1 tsp. almond extract
2 c. flour
1 1/2 c. sugar
2 tsp. baking powder
1/2 tsp. salt
Bing Cherry Filling
2 c. whipping cream
1/2 c. sifted powdered sugar
1/3 bar sweet cooking
chocolate, grated
Heat oven to 350 degrees. Grease and flour 2 layer pans
(8-inch or 9 x 1 1/2-inch). Whip 1 1/2 cups whipping cream
until stiff. Fold in eggs and almond extract. Sift flour,
sugar, baking powder and salt together; fold gently into egg
mixture. Spread in pan. Bake 30 to 35 minutes. or until cake
is done. Cook and fill with Bing Cherry Filling.
Bing Cherry Filling:
1 (1 lb.) can Bing cherries
(reserving juice)
2 Tbsp. cornstarch
2 Tbsp. sugar
1 Tbsp. brandy extract
2 c. whipping cream
1/2 c. powdered sugar
Drain cherries, reserving juice. Mix cornstarch and
sugar in saucepan. Add water to juice to make 1 cup. Stir
into cornstarch mixture. Cook over medium heat just until
mixture thickens and clears. Cool to lukewarm; add brandy
extract. Dip 36 cherries into thickened juice; then set aside.
Cut remaining cherries into quarters and add to thickened
juice. Refrigerate to cool completely. Whip 2 cups whipping
cream, gradually adding 1/2 cup powdered sugar. Whip until
stiff.
To assemble cake, invert bottom layer onto cake plate.
With decorating tube or spoon, form a thin rim of whipped cream
around outer edge of bottom layer. Fill center with cherry
filling. Put on top layer. Cover sides and top of cake with
whipped cream. Fill a teaspoon with grated chocolate and press
chocolate onto sides of cake. Outline individual portions on
top of cake with a decorating tube filled with whipped cream,
if desired. Place 3 dipped cherries on each portion on top of
cake. Refrigerate cake until served.
For a more elegant cake, use 2 cans (1 pound each) Bing
cherries. Proceed doubling other filling ingredients, except
leave cherries whole for the filling.
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DANISH RICE DESSERT WITH BING CHERRY SAUCE
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3/4 c. Minute rice
1 1/2 c. milk
1/4 c. sugar
1/2 tsp. salt
1/4 c. slivered sauteed or
toasted almonds
1 tsp. vanilla
1/2 c. sour cream
Bing Cherry Sauce
Combine rice, milk, sugar and salt in saucepan. Mix
just to moisten all rice. Bring to boil, uncovered and contin-
ue to boil gently, 8 minutes, fluffing rice occasionally with a
fork. Remove from heat and cover tightly. Let stand 10
minutes. Add almonds and vanilla. Cover and chill. Just
before serving, fold in sour cream. Serve topped with Bing
Cherry Sauce. Makes 2 1/2 cups or 6 servings.
Bing Cherry Sauce:
1 can (17 oz.) pitted dark
sweet cherries
2 Tbsp. cornstarch
dash of salt
1 tsp. lemon juice
1/2 tsp. almond extract
Drain cherries, measuring juice. Add water to juice to
make 1 1/2 cups; combine measured liquid, cornstarch and salt
in saucepan. Stir over medium heat until thickened and clear.
Remove from heat; stir in cherries, lemon juice and almond
extract.
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BING CHERRY CAKE
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1 pkg. Duncan Hines white cake
mix
2 (16 oz.) can pitted Bing
cherries
1/4 lb. melted butter
1 small pkg. slivered almonds
Pour cherries with juice into an oblong pan or an 8 x
8-inch pan. Sprinkle the cake mix over the cherries. Then
pour melted butter over the mixture. Sprinkle almonds on top.
Bake at 350 degrees for 1 hour and 15 minutes. Serve with vanilla ice
cream or whipped cream.
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BING CHERRY CANDY
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1 (12 oz.) pkg. milk chocolate
chips
3/4 c. peanut butter
2 c. crushed salted peanuts
2 c. sugar
2/3 c. evaporated milk
dash of salt
12 regular marshmallows
1/2 c. margarine
1 pkg. (6 oz.) cherry chips
1 tsp. vanilla
Melt chocolate chips in double boiler. Add peanut
butter and peanuts. Put 1/2 of this mixture into 9 x 13-inch
pan. Refrigerate to set. Keep other 1/2 warm.
Combine sugar, evaporated milk, salt, marshmallows and
margarine over medium heat and bring to a boil. Boil 5 min-
utes. Remove from heat and stir in cherry chips and vanilla.
Spread on chocolate layer and let set. Top with remaining
chocolate-nut mixture.
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BING CHERRY DESSERT
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1 (No. 303) can Bing cherries
1 small can crushed pineapple
2 small pkg. black cherry
gelatin
2 small bottles cola beverage
1 c. chopped pecans
Cool Whip (optional)
Drain the cherries and pineapple and reserve the juices.
Add enough water to combined juices to make 2 cups liquid.
Pour into a saucepan and heat to boiling point. Add the
gelatin and stir until dissolved. Cool. Stir in cola beverage
and chill until thickened. Add cherries, pineapple and pecans
and pour into a mold. Chill until firm and serve with Cool
Whip.
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BING CHERRY COBBLER
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2 c. canned Bing cherries
1/3 c. sugar
1/8 tsp. cinnamon
1 c. cake flour
1 tsp. baking powder
1 tsp. salt
1 egg
2/3 c. sugar
1/4 c. shortening
1/2 c. milk
1/2 tsp. vanilla
Heat oven to 350 degrees. Grease 8-inch square baking dish.
Combine cherries with 1/3 cup sugar and cinnamon. Spread
evenly in prepared baking dish. Sift flour, baking powder and
salt together in mixing bowl. Combine remaining ingredients in
mixer, cover and blend for 1 minute. Pour over sifted flour
mixture. Stir lightly until just smooth. Spread over berries
in baking dish. Bake for 35 minutes or until cobbler is done.
Serve warm. Top with milk, cream or ice cream. Makes 6
servings.
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DANISH CREME
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1 1/2 c. milk
1/2 tsp. salt
1 tsp. vanilla
1/2 c. whipping cream
1/4 c. sugar
2/3 c. Minute rice
Bing cherry sauce
Boil milk, sugar, salt and rice uncovered for 8 minutes.
Fluffy rice occasionally. Remove from heat; cover tightly.
Let stand 10 minutes. Add vanilla. Cover and chill. Whip
cream; fold into rice mixture. Serve with sauce.
Bing Cherry Sauce: Drain 1 can (17 ounce) pitted
cherries. Add enough water to syrup to make 1 1/2 cups. Blend
syrup, 2 tablespoons cornstarch and a dash of salt. Cook and
stir until thickened and clear. Add cherries, 1 teaspoon lemon
juice and if desired 1/2 teaspoon almond extract. Cool. May
use other fruit for a sauce.
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BING CHERRY SALAD
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1 pkg. cherry jello (6 oz.)
1 can pitted Bing cherries,
drained
1 (3 oz.) pkg. cream cheese
2 Tbsp. lemon juice
1 c. hot water
1 bottle Coca-Cola
1/4 c. nuts
Dissolve jello in hot water; add cola and lemon juice
(do not stir much). Cool until it thickens a little. Add cut
up cherries and nuts. Add cream cheese, cut into small pieces.
Refrigerate.
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BING CHERRY PIE
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1/3 c. lemon juice
1/2 pt. whipping cream
1 large can Eagle Brand milk
1 large can Bing cherries,
chopped
1/2 c. chopped pecans
cream of tartar
1 Tbsp. sugar
Whip cream. Add 1 tablespoon sugar and pinch of cream
of tartar. Add to Eagle Brand milk the lemon juice. Mix with
whipped cream. Add cherries and nuts. Pour in graham cracker
crust and chill.
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BING CHERRY JAM
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4 c. pitted Bing cherries,
chopped
1 pkg. powdered pectin
1/4 c. lemon juice
1/4 c. almond flavoring
1/4 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. cloves
4 1/2 c. sugar
Place all ingredients but the sugar into a 6 quart
kettle. Bring to a boil that cannot be stirred down. Immedi-
ately add sugar. Bring mixture to a boil and continue to boil
for 2 minutes. Skim mixture. Pour into hot jars, leaving
1/4-inch headspace. Seal. Process 10 minutes in boiling water
bath. Makes 5 to 6 pints.
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BING CHERRY MUFFINS
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2 c. flour
1 Tbsp. baking powder
1/2 tsp. salt
2/3 c. sugar
1 egg
1/3 c. butter, melted
1/2 c. sour cream
1/2 c. milk
2 tsp. grated lemon peel
1 1/2 c. Bing cherries, pitted
and halved (fresh or
frozen)
Preheat oven to 400 degrees. Sift together the flour, baking
powder, salt and sugar. Stir in egg, butter, sour cream and
milk just until moistened. Fold in the peel and cherries.
Fill paper-lined muffin tins full. Bake about 20 minutes.
Makes 12 muffins.