Posts Tagged ‘Cherry’

Lois’ Cherry Pudding


1/2 C sugar

1 Tbsp butter

1 egg—beaten

1 C sifted flour

1 tsp baking soda

1 C pitted sweet cherries (can sub tart cherries, too, but bump up the sugar to 1 C); frozen or fresh work well

1/2 C chopped walnuts

Mix all ingredients together and bake at 350 for 35 minutes.  Serve warm or cold.

This recipe is from my (Stacy’s) great-great grandmother’s recipe box.  I’m not sure who Lois is, but my great-great grandmother enjoyed the recipe enough to get it from her!  :)

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Cherry Shortcakes

Makes 6

4C fresh sour or sweet cherries, stemmed and pitted
½ C plus 1 T sugar
2 C cake flour
2 tsp baking powder
¼ tsp salt
6 tbsp cold unsalted butter, cut into small pieces
1 pint heavy cream
½ tsp pure vanilla extract

  1. Position a rack in the center of the oven; preheat to 400 F. Line a large baking sheet with parchment. In a bowl, toss the cherries with ¼ cup sugar; let sit while you make the shortcakes.
  2. In a large bowl, whisk the flour, ¼ cup sugar, the baking powder and salt. Using your fingertips, work the butter into the flour mixture until it forms fine crumbs (it should look like cornmeal). Make a well in the center of the mixture; pour in ¾ cup cream. Using a rubber spatula, stir the dough until it just comes together.
  3. Turn out the dough onto a lightly floured work surface. Knead twice, then pat into a 3-by-9-inch rectangle. Using a thin, sharp knife, cut the dough into 3 squares. Cut each square diagonally into 2 triangles, creating 6 biscuits. Transfer to the prepared baking sheet. Brush the biscuit tops with about 1 tbsp cream. Bake until golden and springy to the touch, about 15 minutes. Transfer to a rack. Brush them with another 1 tbsp cream; let cool.
  4. Whip the remaining cream with the vanilla and remaining 1 tbsp sugar until soft peaks form. Split the biscuits horizontally; place the bottoms on plates. Top with the cherries and their juices. Dollop (liberally!) with the whipped cream; cover with the biscuit tops. Serve immediately.

From the July/August 2012 issue of Everyday with Rachel Ray

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Crumble topping:

  • 1/2 cup brown sugar
  • 1/2 cup flour
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 cup butter, softened


  • 2 cups flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 3/4 cup sugar
  • 1/4 cup butter, softened
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 3 cups fresh, pitted dark sweet cherries (or frozen, but do not thaw!)

Preheat the oven to 375 degrees. Grease a 9″ square pan and set aside. In a medium bowl, combine the first 6 ingredients, mixing together with a fork until crumbly; set aside.

In another medium bowl, stir together the flour, baking powder, salt and cinnamon. In a large bowl, cream together the remaining butter and sugar. Blend in the egg and vanilla until smooth.

Blend in the flour mixture and cream alternately, beginning and ending with the flour (flour, milk, flour, milk, flour). Fold in the cherries. (The dough is quite stiff, so be patient as you’re folding in the berries! Don’t mush them up!) Spread the batter into the prepared pan and sprinkle with the crumble topping. Bake for 50-60 minutes, until a toothpick inserted in the center of the cake comes out clean. Cool, and cut into 9 large squares.

Source: Facebook and Examiner New England Food Click Share to save for later! Join facebook group  https://www.facebook.com/groups/Downsizingwithginabean/ For more!!  http://GinaBean.SkinnyFiberPlus.com/?SOURCE=FB

 — with Sharon Ross and Nancy Tornillo-Harris.

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This recipe is from Sally, one of our customers at the University District market.  Sally says:

I was on a private tour of the Saviah winery in Walla Walla, where a chef prepared a special lunch for our small group.  Everyone was so taken with this stew, it was perfect for spring.  The chef at the winery just gave me the quick recipe without amounts.  I decided to try it immediately and see how close I could get.

It’s very close.  And very good, so here goes–the amounts are adjustable per your taste:

Beef Stew with Dried Cherries
1.25 # lean beef (chuck and sirloin tip)
1/3 c.  flour
1/4 tsp +- ea. cinnamon and allspice
oil for browning

CUT the beef into ~1” cubes, salt and pepper lightly

COAT very lightly with the flour, mixed with cinnamon and allspice

BROWN in oil in small batches (don’t let it steam), remove each batch as it cooks

It may be necessary to add a little more oil.

ADD and brown briefly:

1/2 large sweet white onion, roughly chopped


1 c. mushrooms
1/2 c. dried sour cherries (I used Bing cherries)

4 c. home made or good beef broth
1 c. good red wine
1 Tb. balsamic vinegar

1/2-1 bay leaf

Simmer on low (always below a boil) until tender, about 60-90 minutes, depending on size of cubes.

Adjust the seasonings.

Yield: 2-4 servings

Our meal was thin and translucent–almost like soup, and served in cups with mashed potatoes on the side.  If this gets too thick, water it down with wine or broth or water.  Be sure to try this thin version, it’s not meant to be a thick stew–this is more delicate, light and tasty.


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Cherry Amaretto Jam

One of our customers at the Country Village Farmer’s Market passed this recipe on to us.  A few of the Tonnemaker crew make it at least once a year, if not more.  Our frozen sweet cherries work well for this recipe, though it calls for Sweetheart cherries. 

Cherry Amaretto Jam

1 Qt pitted & chopped Sweetheart Cherries (if using Tonnemaker frozen cherries, buy 2lbs)

1 pkg powdered pectin

1/4 C. Lemon Juice

1/4 C. Almond Liqueur

1/2 tsp. each Ground Cinnamon & Ground Cloves

4 1/2 C. Sugar

Combine all ingredients, except sugar, in a large sauce pan.  Bring to a boil, stirring constantly.  Add sugar, stirring until dissolved.  return to a rolling boil.  Boil 5 minutes, stirring constantly.  Remove from heat.  Skim foam if necessary.  Ladle hot jam into prepared jars, leaving 1/4″ headspace.  Adjust two-piece caps.  Process 10 minutes in a water bath (boiling water) canner.

Yield: about 6 half-pint jars

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