Cherry Jam

Ingredients:

• 4 Cups Chopped or Mashed Sour Cherries
• 1/4 Cup Lime Juice
• 3/4 Cup - 2 cup Sugar (depending on your taste)
• 3 Teaspoons Pectin Powder
• 2 Teaspoons Water

Directions :

Wash and rinse jars, let stand in hot water. Bring lids and rings to boil, turn down heat; let stand in hot water

Prepare fruit. Measure fruit into pan with lime juice.

Add proper amount of water, stir well Measure sugar into separate bowl. Thoroughly mix proper amount of pectin powder into sugar.

Bring fruit to a boil. Add pectin-sugar mixture, stir vigorously 1-2 min. to dissolve pectin.
Return to boil and remove from heat.

Fill jars to 1/4" of top. Wipe rims clean. Screw on lids. Put filled jars in boiling water to cover.
Boil 5 minutes. (add 1 minute more for every 1,000 ft. above sea level)
Remove from water. Let jars cool. Check to make sure lid has sealed.

Cherry Crumb Cake

Ingredients:

• 6 Tablespoons Unsalted Butter, Room Temperature
• 3/4 Cup Granulated Sugar
• 2 Large Eggs
• 1 1/2 Teaspoons Vanilla Extract
• 3/4 Cup Sour Cream
• 1 1/2 Cups All-purpose Flour
• 1 Teaspoon Baking Powder
• 1/4 Teaspoon Baking Soda
• 1/2 Teaspoon Salt
• 1 Cup Coarsely Chopped Pitted Fresh Sweet Cherries, Tossed with 2 Tablespoons Flour

Streusel Topping:

• 6 Tablespoons Unsalted Butter, Room Temperature
• 1/4 Cup Packed Brown Sugar
• 1/4 Cup Granulated Sugar
• 3/4 Cup All-purpose Flour
• 1 Teaspoon Ground Cinnamon
• 1/4 Teaspoon Ground Nutmeg
• 1/8 Teaspoon Salt
• 1/2 Cup Chopped Pecans or Walnuts

Directions :

Heat oven to 350 deg.; grease and flour a 9-inch round cake pan
With electric mixer, cream butter and granulated sugar until light and fluffy.
Slowly beat in eggs, one at a time, beating well after each addition.
Beat in vanilla extract, almond extract and sour cream until blended

In another bowl, combine flour, baking powder, baking soda, and salt.
Slowly beat the flour mixture into batter until blended.
Fold in cherries
Spoon into prepared baking pan.

Combine butter with brown sugar, granulated sugar, flour, cinnamon, nutmeg, salt and pecans.
Mix well.
With fingers, crumble streusel mixture evenly over cake batter

Bake for 45-50 minutes, or until toothpick or cake tester comes out clean.

Cherry Pie 1

Ingredients:

• Pasty for 2 Crust Pie 
• 1 Egg 
• 4 Cups Pitted Sour Cherries 
• 2-3/4 Tbsp. Tapioca 
• 1/4 tsp. Salt
• 2 tsp. Lemon Juice
• 1/4 tsp Almond Extract
• 2 Tbsp. Butter

Directions :

Roll out bottom piece of crust to approximately 1/8"thick. Grease 9"pie pan with butter or oil and place bottom piece of crust into pan. Shape crust to pie pan using fingers. Make egg glaze using egg and small amount of water. Brush crust with egg glaze and store in refrigerator.

Wash and remove stems from Cherries. Discard any cherries that are over ripe, bruised, or otherwise blemished. Remove cherry stone using knife or cherry pitter. Pre-heat oven to 425F degrees. Mix cherries together with 2-3/4 Tbsp Tapioca, 1 Cup sugar, and 1/4 tsp. almond extract. Stir and let stand.

Remove crust from refrigerator and spoon in cherry mixture. Use remaining egg glaze around around the rim of the pie to moisten for the top crust. Roll remaining pastry to 1/8" thick and place over top of filling. Use a fork to pinch pastry together at the rim. Cut vent holes in top near the center. Glaze with milk and sprinkle sugar on top.

Bake for 40 Minutes. If crust begins to burn, place foil around them to protect. Cool on a wire rack.

Cherry Cobbler 1

Ingredients:

• 4 Cups Fresh Cherries (Sour/Tart)
• 2 Cups Flour
• 1 tsp. Salt 
• 2-1/2 tsp. Baking Powder 
• 1 Tbsp. Sugar
• 1/4 Cup Butter
• 3/4 Cup Milk
• 1-1/2 Cup Flour
• 1 tsp. Lemon Juice
• 1/2 Cup Sugar

Directions :

Sift 2 Cups flour, 1tsp. Salt, 2-1/2 tsp Baking Soda, and 1 Tbsp. Sugar into a fine mixture. Mix in 1/4 Cup of Butter and add Milk. Knead dough lightly for 1 minute on a floured surface. Roll dough to about a 1/4" thickness.

Wash and remove the stems from cherries. Remove any over ripe, bruised or otherwise blemished cherries. Remove pits using a knife or cherry pitter. Put cherries in a bowl and combine with 1-1/2 Cups Flour, 1 tsp. Lemon Juice and 1/2 Cup Sugar.

Put Cherries in a 14" baking dish and cover with cobbler crust. Pre-heat oven to 400F degrees. Bake for 20 Minutes. Cobbler will be done when crust is golden and the Cherries' juice is bubbling. Let cool for 10 minutes and serve.

Cherry Cobbler 2

Ingredients:

• 1 Lb. Sour Cherries (Pitted)
• 1 Cup all-purpose flour
• 3/4 Cup Sugar, divided 
• 2 Tbsp. Non-Fat Dry Milk Powder 
• 2 tsp. Baking Powder
• 1/4 tsp. Baking Soda
• 1/4 tsp. Salt
• 2 Tbsp. Vegetable Oil
• 7 Tbsp. Buttermilk
• 2 Tbsp. Cornstarch
• 1/2 Cup Water
• 1/2 tsp. Vanilla

Directions :

Preheat oven to 400F. Combine flour, 1/4 cup sugar, milk powder, baking powder, baking soda, and salt in medium bowl. Stir in oil until mixture becomes crumbly. Add buttermilkd; stir until moistened. Set aside.

Combine remaining 1/2 cup sugar, cornstarch and water in medium saucepan. Stir until cornstarch is dissolved. Cook over medium heat, stirring constantly until thickened. Add cherries and vanilla; stir until cherries are completely coated. Pour into 8-inch square baking pan; spoon biscuit mixture over cherries.

Bake for 25 minutes or until topping is golden brown. Serve warm with nonfat frozen yogurt, if desired.

Cherry Cobbler 2

Ingredients:

• 1 Lb. Sour Cherries (Pitted)
• 1 Cup all-purpose flour
• 3/4 Cup Sugar, divided 
• 2 Tbsp. Non-Fat Dry Milk Powder 
• 2 tsp. Baking Powder
• 1/4 tsp. Baking Soda
• 1/4 tsp. Salt
• 2 Tbsp. Vegetable Oil
• 7 Tbsp. Buttermilk
• 2 Tbsp. Cornstarch
• 1/2 Cup Water
• 1/2 tsp. Vanilla

Directions :

Preheat