Tart Cherry Recipes
Montmorency is our variety of tart cherry. It is the world’s best variety of pie cherry. Cherries will keep longer if picked with the stems on. For faster picking and for immediate use, pick without stems. refrigerate soon after picking. One quart of fresh cherries equals 3 cups of pitted cherries.
FREEZING CHERRIES: Cherries can be frozen with or without sugar. For a better color, freeze with sugar. Add 1/2 cup sugar per 4 cups cherries. Any of the recipes can be made with frozen cherries. Adjust the sugar in the recipe with pre-sweetened cherries.
With a pastry blender, mix the following:
Place cherry mixture in the bottom of a greased 8" x 8" baking pan. Spread rolled oat mixture over the cherries. Bake at 350° for 20 minutes or until cherries are really bubbling.
Using an eight quart preserving kettle, mix the cherries and the pectin. Bring to boil over high heat, stirring well. Remove from heat & quickly stir in sugar. Return to heat & bring to a hard boil and boil for one minute. Remove from heat and pour into sterilized jars, following proper canning procedures. Process for 5 minutes in water bath, remove jars and let cool.
Mix sugar and cornstarch. Stir in pitted cherries. Cook over medium heat until thickened. Remove from heat & add margarine. Stir well. Serve over ice cream, cake or cheese cake. Keep refrigerated.
If frozen cherries are used, heat in saucepan until juice flows as cherries thaw. Drain before cherries are warm. If cherries are sugared, reduce sugar in recipe. Stir sugar & cornstarch together. Add small amounts of juice to make a paste. Stir into remaining juice, cook, stirring until sauce thickens. Stir in drained cherries and almond extract. Cool.
This recipe may be used in place of canned pie filling for the following recipes.
Mix cream cheese, milk, and lemon juice until fluffy. Pour into baked graham cracker pie shell. Chill until set. Top with cherry pie filling. (Will not need all of the above recipe, only about 2-3 cups of it.)
Press into 9" x 12" pan. In blender mix the following:
Pour the above into pan with pie crust. Bake at 350° for 20 Minutes.
Top with above cherry pie filling (see recipe above)
Cream sugar & margarine. Add eggs, cherries & bananas. Mix dry ingredients together and add to first mixture. Bake in two 9" x 4" greased bread pans at 350° for 45 minutes or until toothpick comes out clean
Mix sugar, cornstarch, and water. Cook until slightly thickened. Remove from heat and add cherries. Pour into greased 9" x 9" baking pan.
Cut margarine into dry ingredients and add milk. Mix well and drop by teaspoons on top of the hot fruit mixture. Bake at 375° for about 25-30 minutes. Serve warm.