Orchard Talk

Ingredients:

1 (6-ounce) package cherry-flavored gelatin
1 (20- or 21-ounce) cherry pie filling
1 (20-ounce) can crushed pineapple
1 (8-ounce) package cream cheese
1 cup sour cream
1/4 cup granulated sugar
1/4 cup chopped pecans or walnuts, optional

Put gelatin a lage mixing bowl. Dissolve gelatin with 2 cups boiling water, mix well. Add cherry pie filling and pineapple with juice from the can; mix well. Pour into a 13x9x2-inch pan. Refrigerate until gelatin is set.

Mix cream cheese, sour cream, and sugar until smooth. Spread over salad after gelatin is set. Refrigerate until ready to serve. Sprinkle with nuts, if desired, just before serving.

Makes 12 large servings.

Note: You can substitute 2 (14.5- to 16-ounce) cans tart cherries packed in water for the cherry pie filling. Add cherries with juice from can.

Tags: cherry recipes, tart cherry recipes

Ingredients:

1 (20- or 21-ounce) can King Orchards cherry pie filling
2 tablespoons honey
1 teaspoon fresh lime juice
3/4 teaspoon grated fresh ginger
1/2 teaspoon dry mustard
1/2 teaspoon grated lime

Combine cherry pie filling, honey, lime juice, ginger, dry  mustard, and lime peel in a medium saucepan; mix well. Bring to a boil over medium heat, stirring frequently. Reduce heat; simmer, uncovered, 1 minute, stirring frequently. Serve with sliced ham or pork.

Makes 2 cups.

Tags: cherry recipes, Recipes

Ingredients:

1 (4- or 5-pound) package frozen uncooked chicken wing sections
1 (20- or 21-ounce) can cherry pie filling
1/4 cup ketchup
1 tablespoon lemon juice
1 teaspoon hot pepper sauce (such as Frank’s Red Hot)
1/2 teaspoon liquid smoke, optional

Line two 15x10x1-inch baking sheets with aluminum foil. Spray with non-stick spray. Place frozen chicken wing sections on pans. Bake, uncovered, in a pre-heated 375-degree oven 45 to 55 minutes, or until chicken is tender.

Meanwhile, put pie filling, ketchup, lemon juice, hot pepper sauce and liquid smoke in blender or food processor container. Cover and blend until smooth.

Remove pans from the oven. Spoon cherry sauce evenly over all sides of wing sextions. Bakes 15 to 20 minutes, or until sauce is set.

Makes 12 appetizer servings (about 3 wing sections each); make 6 servings as a main course.

Note: For spicier wings, add more hot pepper sauce.

This quick and easy cherry recipe is from Beverly Mills and Alicia Ross at Desperation Dinners. Desperation Dinners promises their recipes are not hard, do not require expensive equipment, and can be made in 20 minutes or less.

Start to finish: 5 minutes preparation, plus 20 minutes to bake and about 10 minutes to cool

Ingredients:

• Nonstick cooking spray
• 1 refrigerated piecrust (half of a 15-ounce box), at room temperature (see Cook’s note)
• 1 cup extra-fruit cherry-pie filling
• 1 1/2 teaspoons orange liqueur, such as Triple Sec, or 3/4 teaspoon orange extract
• Zest of 1 lemon,
• about 1 teaspoon
• 1/4 cup sliced almonds
• Sugar, a light sprinkle, to taste
• Vanilla ice cream, optional for serving

Cook’s note: Bring the piecrust to room temperature following the instructions on the package so that the crust does not crack during baking. We used both Pillsbury and our local supermarket house brand in testing, and both worked well.

We used cherry-pie filling with extra fruit for testing.* Any of the leftover filling, gel or cherries can be refrigerated for up to four days. (Use it to top cheesecake or spread on toast and croissants.)

Preheat the oven to 425 degrees. Spray a baking sheet with nonstick spray. Unroll the piecrust (it must be at room temperature) onto the prepared sheet. Spoon the cherry-pie filling (using as many of the cherries as possible) onto the crust, leaving a 2-inch margin. Sprinkle the liqueur, lemon zest and almonds evenly over the filling only.

Gently fold the edges of the crust inward over the first 2 inches of the filling, leaving the center open. The sides of the crust will overlap slightly at the edges. If the crust tears, gently press it back together with your fingers. Sprinkle sugar lightly, to taste, over the exposed crust.

Bake, uncovered, until the crust is light brown and the almonds are golden brown, about 20 to 25 minutes. Cool on the baking sheet until slightly warm, slice and serve, with vanilla ice cream if desired.

Serves 6.

Nutrition information per serving: 217 calories (49 percent from fat), 12 g fat (4 g saturated), 9 mg cholesterol, 2 g protein, 25 g carbohydrates, 1 g dietary fiber, 189 mg sodium.

*We think King Orchards Cherrier Cherry Pie Filling is a perfect choice for this recipe, because it is chock full of cherries.

Tags: cherry pie, cherry recipes, Recipes

Double Cherry Pie

Ingredients:

Directions:

• Combine canned cherries, dried cherries, granulated sugar, tapioca and almond extract in a large mixing bowl; mix well
• Let cherry mixture stand 15 minutes.
• Line a 9-inch pie plate with pastry; fill with cherry mixture. Sprinkle with nutmeg. Dot with butter.
• Cover with top crust. Seal and flute edges.
• Bake in a pre-heated 375-degree oven about 1 hour, or until crust is golden brown and filling is bubbly. If necessary, cover edge of crust with aluminum foil to prevent over-browning.

Note: 2 lbs. frozen tart cherries, thawed to room temperature and well drained, can be substituted for canned tart cherries

Tags: Recipes