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What do cupid, George Washington have in common?Both cupid and good old George have the color red in common. One because cherries are red and the other because the Valentine heart is always red or pink (red with a taste of cream). The upside of this is that if you bake something of cherries you can honor either George Washington, the founder of our country, or the cute little guy with a bow and arrow, or both. Two-for-one baking is hard to beat. Three of these recipes use canned tart cherries; the kind used to make cherry pie. Frozen or fresh cherries (when they're in season) can be substituted. They are old recipes and easy to piece together into a special little treat for the family. Oklahoma Cherry Crisp You can substitute fresh or canned apples for the cherries, if you wish. When you do so sprinkle the apples with cinnamon and if using fresh apples, add sugar to taste. Serve topped with ice cream, whipped cream or sour cream. 1 can tart cherries (not cherry pie filling)
Preheat oven to 350 F. Butter 13- by 9-inch baking pan. Combine cherries, water and sugar and pour into dish. Sprinkle with cake mix and then with pecans. Pour melted butter overall and bake 40 minutes or until brown. Makes 8 servings. Cheerful Cherry Nut Muffins How about a breakfast treat for the loves of your life? You can even color the batter pink with a few drops of food color for the kids. 3 cups sifted all-purpose flour
Preheat oven to 425 F. Line muffin tins with paper liners or butter tins well. Sift together flour, baking powder, salt and sugar into a bowl. In another bowl beat eggs and mix in milk and melted butter. Add wet to dry ingredients, stirring only to moisten. Do not overmix; batter will be lumpy. Gently fold in cherries and spoon into prepared pans. Bake 20 to 25 minutes, until nicely browned. Makes a dozen or more. Cereal Bars with Cherry Filling Any kid can truthfully argue that these are really better than breakfast food for breakfast. 1 1/2 sticks (12 tablespoons) butter
Preheat oven to 350 F. Butter and flour a 9- by 13-inch baking pan. Cream butter and sugar together until smooth. Combine flour, baking soda, cereals and oatmeal; mix well. Combine with creamed butter mixture until evenly blended and crumbly. Pat half into the prepared pan and spread with cherry pie filling. Add 1 tablespoon water to remaining crumb mixture and sprinkle over cherry pie filling. Lightly press topping with hand. Bake 30 to 35 minutes and cut into bars while still warm. Makes 12 to 16 bars. Cherry Cheesecake Pie Rose Mary Dietz of Horsington, Kan., describes this pie as "luscious." 1 unbaked 9-inch pie shell
Preheat oven to 425 F. Prepare pie shell. Set aside 3/4 cup of the cherry pie filling. Spread remaining filling in unbaked pie shell. Bake 15 minutes, or until crust is golden; remove to cooling rack. Reduce oven to 350 F. With mixer beat cream cheese together with sugar, eggs and vanilla until smooth. Stir in lemon peel. Pour over hot cherry filling in pie shell. Bake 25 to 30 minutes. Filling should be set in center. Remove to cooling rack; let cool completely. Spread reserved cherry pie filling on pie, leaving 1-inch margin around rim. Refrigerate until well-chilled (about 1 1/2 hours). To serve beat heavy cream with sugar until stiff. Swirl the cream around edge of pie and serve. Makes 6 to 8 servings. In February think pink (or red)! 2/4/08 Date: 1/28/08
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