Door County Cherry Recipes

2014 Recipes | 2013 Recipes | 2012 Recipes | 2011 Recipes

Every month the Wisconsin Cherry Growers will showcase new seasonal recipes featuring Door County cherries.


2014 Door County Cherry Recipes

January 2014

January 2014 Cherry Recipes

Cherries in the Snow

Makes 8-10 servings

  • 1 large container Cool Whip
  • 1 angel food cake, cubed
  • 1 can pie fill

Cherry Recipe Instructions:

Combine Cool Whip and cake cubes in large bowl, mix well. Spread in 9x13 pan, top with cherries and chill until serving time.

Mom's Cherry Pudding


  • 2 cups flour
  • 2 teaspoons baking powder
  • 1 cup sugar
  • pinch of salt
  • 2 teaspoons melted butter
  • 2 cups dried cherries
  • 1 1/2 cups sugar
  • 2 tablespoons butter
  • 3 cups boiling water

Cherry Recipe Instructions:

Combine first 5 ingredients with 1 cup cold water and pour in 9x13 inch pan.

Combine last 4 ingredients and pour on top of batter.

Bake 30 minutes in 400 degree oven.

Beef Cherry-yaki

For busy schedules, stir-fry is an easy solution
Makes 6 servings

  • 3/4 pound boneless beef sirloin steak, trimmed of fat
  • 1 1/2 cups frozen unsweetened tart cherries
  • 1/3 cup soy sauce
  • 1/4 cup plus 1 tablespoon vegetable oil, divided
  • 3 tablespoons honey
  • 1/2 teaspoon ground ginger
  • 1 clove garlic, minced
  • 1 tablespoon cornstarch
  • 2 medium carrots, julienne sliced
  • 6 green onions, sliced
  • 1 can (4 ounces) sliced water chestnuts, drained
  • Hot cooked rice

Cherry Recipe Instructions:

Partially freeze meat. Thinly slice across the grain into bite-size strips; set aside. Thaw cherries; drain, reserving juice.

In a shallow dish, combine soy sauce, 1/4 cup oil, honey, ginger and garlic; mix well. Add beef strips. Refrigerate, covered, 1 hour, stirring once. Remove meat from marinade, discard marinade.

Add enough water to reserved cherry juice to make 1/4 cup. In a small bowl, combine juice and cornstarch; mix well.

Heat remaining 1 tablespoon oil in a skillet over medium heat. Add carrots and onions. Cook until tender crisp; remove from skillet. (Add more oil, if necessary.) Add meat; cook until brown. Remove meat. Stir cornstarch mixture; add to skillet. Cook, stirring, until thickened and bubbly. Return vegetables and meat to skillet; add cherries and water chestnuts. Cook, stirring often, 5 minutes, or until hot. Serve over rice.

Cherry Biscotti

These twice-baked Italian cookies are perfect for dunking in coffee or milk
Makes about 2 1/2 dozen

  • 3/4 cup granulated sugar
  • 2 eggs
  • 1/4 cup vegetable oil
  • 1 tablespoon orange juice
  • 2 teaspoons grated orange peel
  • 1 1/2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1/2 cup finely chopped walnuts
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup dried tart cherries, finely chopped
  • 1 egg white
  • 1 tablespoon water
  • Granulated sugar

Cherry Recipe Instructions:

Combine 3/4 cup sugar and eggs in a large mixing bowl. Beat with an electric mixer at medium speed, scraping bowl often, 3 to 4 minutes, or until thick and pale yellow in color. Add oil, orange juice, orange peel and vanilla; beat 1 to 2 minutes, or until well mixed. Combine flour, walnuts, baking powder and salt; gradually add to egg mixture. Mix on low speed 1 to 2 minutes, or until well mixed. Stir in cherries by hand.

Turn dough into lightly floured surface (dough will be soft and sticky). Lightly sprinkle with additional flour; knead flour into dough. With floured hands, shape into 2 (8x2-inch) logs. Place 3 to 4 inches apart on a greased baking sheet; flatten tops slightly. Combine egg white and water; brush on logs. Sprinkle with granulated sugar.

Bake in a preheated 350-degree oven 25 to 30 minutes, or until light brown and firm to the touch. Let cool on baking sheet 15 minutes.

Reduce oven temperature to 300 degrees. Cut logs diagonally into 1/2-inch slices with a serrated knife; arrange slices, cut side down, on baking sheet. Bake 8 to 10 minutes; turn slices. Bake 8 to 10 minutes, or until golden brown. Remove to wire rack; let cool completely.


2013 Door County Cherry Recipes

December 2013 | November 2013 | October 2013 | September 2013 | August 2013 | July 2013 | June 2013 | May 2013 | April 2013 | March 2013 | February 2013 | January 2013

December 2013 Cherry Recipes

Cherry Cheese in Cupcake Papers

Makes 24-30 cupcakes

  • 2 eggs
  • 1 cup sugar
  • 2 - 8 oz. packages cream cheese
  • 1/4 teaspoon vanilla extract
  • 1 - 21 oz. can cherry pie filling
  • 1 box vanilla wafers
  • cupcake papers

Cherry Recipe Instructions:

Put one vanilla wafer in each cupcake paper.

In a small bowl, beat together eggs, sugar, cream cheese and vanilla until smooth and creamy. Fill each cupcake about 2/3 full of cream cheese mixture. bake at 350 degrees until set, approximately 15 to 20 minutes. Cool. Add cherry pie filling and serve.

Sensational Stuffed Mushrooms

Hot out of the oven, mushrooms are an elegant appetizer.
Makes 30

  • 30 large mushrooms (about 1 lb.)
  • 1/3 lb. bulk pork sausage
  • 1 cup chopped dried tart cherries
  • 2 green onions, sliced
  • 1 package (8 oz.) cream cheese, softened

Cherry Recipe Instructions:

Pull stems from mushrooms and discard (or save for another use). Rinse mushroom caps; drain well. Set aside.

In a large skillet, cook sausage, stirring to break up meat, 5 minutes, or until sausage is done. Remove from heat. Add dried cherries, onions and cream cheese; mix well. Fill each mushroom cap with a heaping teaspoonful of sausage mixture. Place filled mushrooms on a lightly greased baking sheet. Bake in a preheated 425 degree oven 6 to 8 minutes.

Serve immediately.

Pork Balls in Sweet & Sour Sauce

Makes 6 servings

  • 1 lb. pork, ground up
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 1 cup pineapple juice
  • 3 tablespoons cornstarch
  • 1 tablespoon lite soy sauce
  • 3 tablespoons cider vinegar
  • 1/2 cup sugar
  • 6 tablespoons water
  • 1/2 teaspoon seasoning salt
  • 3/4 cup pineapple chunks
  • 3/4 cup frozen sweetened red tart cherries, thawed & drained
  • 1 green pepper, sliced in strips

Cherry Recipe Instructions:

Form pork into 1 inch balls. Fry balls, onion and garlic in small amount of oil in skillet. Drain and remove from skillet.

Put pineapple juice, cornstarch, soy sauce, vinegar, salt, sugar and water in skillet. Cook and stir until mixture is clear and thickened.

Add pineapple, cherries, peppers and meatballs and simmer.

Cherry Gingerbread Upside-Down Cake

A wonderful carmel and cherry treat!

  • 1/4 cup butter
  • 3/4 cup packed brown sugar
  • 1/2 cup frozen or fresh red tart cherries pitted or 1/2 cup dried cherries
  • 1 - 14 oz. package gingerbread mix

Cherry Recipe Instructions:

Preheat oven to 350 degrees. In microwave-safe 8 inch baking pan, melt butter in microwave. Quickly stir in brown sugar and stir until butter and brown sugar are well-mixed. Spread the mixture evenly across bottom of baking pan. Arrange cherries evenly into butter mixture.

Prepare gingerbread mix according to package directions. Pour batter over cherries and bake for 30 to 40 minutes or until done. Cool for 5 minutes; then turn cake upside down onto serving platter. Serve warm with ice cream or whipped cream.


November 2013 Cherry Recipes

Cherry Sweet Rolls


  • 1 pkg. dry yeast
  • 1/3 cup warm water, 105 degrees
  • 1 cup sugar, divided
  • 1/4 cup butter
  • 3/4 cup milk
  • 1 teaspoon salt
  • 1 egg
  • 4-5 cups all-purpose flower

FILLING & TOPPING

  • 1 cup sugar
  • 1 cup flour
  • 1/2 cup butter
  • 1 (21 oz.) can cherry pie filling

Cherry Recipe Instructions:

Dissolve yeast in warm water with 1 teaspoon of the sugar. Let stand fro 5 minutes. Add remaining sugar. In small saucepan, combine butter and milk. Heat over low heat just until butter is melted. Add to mixture along with salt and egg. Stir in 2 cups of the flour. Add enough of remaining flour to make a smooth and elastic dough. Knead until smooth. Place in a greased bowl, turning to grease top. Cover and let rise in a warm place until doubled in bulk; about 1 hour.

Punch dough down. Roll into a 12x18 inch rectangle on a lightly floured surface.

Combine 1 cup flour and 1 cup sugar. Cut in 1/2 cup butter until mixture resembles course crumbs. Sprinkle about 1/3 of this mixture over dough. Roll dough up from long edge, sealing at end. Cut into 24 pieces. Place on greased cooking sheets. Flatten with palm of hand. Top each with cherry pie filling and sprinkle with remaining crumb mixture. Cover and let rise for 1 hour.

Preheat oven to 375 degrees. Bake for 15-20 minutes, until golden brown.

Cherry Sausage Stuffing

Delicious in a turkey breast

  • 3/4 lb. pork sausage
  • 2 cups dried bread cubes (1/2 of them whole wheat if possible)
  • 1 cup finely chopped celery
  • 3/4 cup dried cherries
  • 1/3 cup chicken broth
  • 1 medium onion, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon crushed sage leaves
  • 1/4 teaspoon pepper
  • 1 cup pecans, chopped
  • 1/4 cup margarine, melted

Cherry Recipe Instructions:

Brown sausage and pour off fat. Pour into large bowl and add rest of ingredients.

Dried Cherry Apple Stuffed Pork Chops

Makes 6 servings

  • 1 cup apple juice
  • 1/2 cup fresh apple chunks
  • 1/2 cup dried cherries
  • 1/2 cup chopped walnuts
  • 2 tablespoons croutons
  • 1 tablespoon sugar
  • 2 tablespoons dry white wine
  • 1 tablespoon lemon juice
  • 1/2 teaspoon ground ginger
  • 6 pork loin chops, cut 1 inch thick
  • 2 tablespoons cooking oil

Cherry Recipe Instructions:

In saucepan combine apple juice and apples; simmer, covered for 25 minutes. Remove from heat. Add dried cherries and let stand 5 minutes; drain, reserving liquid. Combine cooked fruit mixture, walnuts and croutons. Stir together sugar, wine, lemon juice and ginger. Add to crouton mixture, tossing lightly to moisten. Cut pockets in fat side of chops, cutting lengthwise to bone. Spoon about 1/3 cup of the stuffing mixture into each pocket. If necessary, use wooden picks to hold pockets closed. In large skillet brown chops in hot oil. Place chops in 13x9x2 inch baking pan. Sprinkle chops with a little salt and pepper. Add 1/4 cup reserved apple liquid to pan, adding water if necessary. Bake chops, covered, in 350 degree oven for 1 hour.


October 2013 Cherry Recipes

Couscous Salad with Dried Cherries

Couscous is a Middle Eastern favorite that makes a taste-tempting salad.
Makes 6 servings

  • 1 cup water or chicken broth
  • 3/4 cup quick-cooking couscous, uncooked
  • 1/2 cup dried tart cherries
  • 1/2 cup coarsely chopped carrots
  • 1/2 cup chopped unpeeled cucumber
  • 1/4 cup sliced green onions
  • 1/4 cup toasted pine nuts or slivered almonds
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon olive oil
  • 1 tablespoon Dijon-style mustard
  • salt and pepper, to taste

Cherry Recipe Instructions:

Bring water or broth to a boil in a medium saucepan; stir in couscous. Remove from heat; let stand, covered, 5 minutes. Fluff with a fork. Uncover; let cool 10 minutes.

Put cooked couscous, dried cherries, carrots, cucumber, green onions and pine nuts Tina large bowl; mix well. Combine vinegar, olive oil and mustard Tina small container; mix well. Pour over couscous mixture; stir to coat all ingredients. Season with salt and pepper, if desired. Serve chilled or at room temperature.

Squash Bake

Makes 4 servings

  • 2 acorn squash
  • 1/2 cup dried tart cherries
  • 1/4 cup butter or margarine, melted
  • 1/4 cup chopped pecans
  • 3 tablespoons firmly packed light brown sugar
  • 1/2 teaspoon cinnamon

Cherry Recipe Instructions:

Cut each acorn squash in half. Remove seeds and fiber. Place cut side down in a baking pan with small amount of water in bottom. Bake tina 350-degree oven 45 to 50 minutes or until squash is tender and can be pierced with a fork. (or place squash cut side down in a microwave-safe container. Add a little water. Microwave on High (100% power) 5 to 7 minutes, turning dish once. Continue cooking, if necessary, until squash is tender.)

Meanwhile, combine cherries, melted butter, pecans, brown sugar and cinnamon. Fill center of each squash half with one-quarter of the cherry mixture. Mix some of the cooked squash with the cherry filling. Serve immediately.

Cherry Good Ribs

This is a tasty departure from tomato-based barbecue sauces
Makes 8 servings

  • 8 pounds pork spareribs
  • 1 (21-ounce) can cherry pie filling
  • 2 tablespoons olive oil
  • 1/2 cup chopped onion
  • 1/4 cup soy sauce
  • 2 teaspoons spicy brown mustard
  • 1 teaspoon ground ginger
  • 1 teaspoon Worcestershire sauce

Cherry Recipe Instructions:

Cut ribs into serving portions or 2 or 3 ribs each. Put ribs in a large saucepot or Dutch oven; add water to cover rigs. Season with salt, if desired. Simmer, covered, 45 to 50 minutes or until tender. Drain ribs; set aside.

Pur?e cherry pie filling in an electric blender or food processor. Heat olive oil in a large skillet. Add onion; cook, stirring, until onion is tender. Add pur?ed cherry pie filling, soy sauce, mustard, ginger and Worcestershire sauce; mix well. Simmer, uncovered, 10to 15 minutes, stirring occasionally. Reserve some cherry sauce to serve with ribs.

Place ribs on gas grill over low heat or on charcoal grill 4 to 6 inches from slow coals. Turn ribs 3 to 4 times and brush with remaining cherry sauce. Cook 20 to 25 minutes, or until thoroughly coated with cherry sauce. Discard any sauce used to barbecue meat. Serve reserved sauce with ribs.

Cherry Nut Loaf

Makes 1 loaf

  • 2 cups flour
  • 1 cup sugar
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1/4 cup margarine
  • 3/4 cup orange juice
  • 1 teaspoon grated orange peel
  • 1 egg, well beaten
  • 1/2 cup chopped nuts
  • 1-1/2 cups chopped cherries

Cherry Recipe Instructions:

Sift flour, sugar, baking powder, baking soda and salt. Cut in margarine until mixture looks like coarse cornmeal. Add juice, peel and egg. Stir just enough to dampen. Fold in nuts and cherries. Spoon carefully into a loaf pan spreading the corners and sides a little higher than the center.

Bake at 350 degrees for 1 hour. Remove from pan and cool.


September 2013 Cherry Recipes

Blue Cheese Waldorf Salad

Prepare early in the day to blend flavors.
Makes 6 servings

  • 2 medium apples, unpeeled and cubed
  • 2 tablespoons lemon juice
  • 1 cup dried tart cherries
  • 1 cup sliced celery
  • 1/2 cup mayonnaise
  • 1/2 cup slivered almonds
  • 2 tablespoons crumbled blue cheese (about 1/2 ounce)

Cherry Recipe Instructions:

In a medium serving bowl, toss apple cubes in lemon juice. Add cherries, celery, mayonnaise, almonds and blue cheese; mix well. Refrigerate, covered, to blend flavors.

Note: Use an apple variety suitable for salads such as McIntosh, Stayman, Empire, or Golden Delicious and Courtland, both of which resist browning when cut.

Carrots With Character

Plain carrots become elegant with cherries, nutmeg and ginger.
Makes 6 servings

  • 1 pound carrots, peeled and sliced
  • 1 cup frozen unsweetened tart cherries
  • 3 tablespoons maple syrup
  • 2 tablespoons butter or margarine
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger

Cherry Recipe Instructions:

In a medium saucepan, cook carrots in water, covered, 8 to 10 minutes, or until tender. Drain well.

In a greased 1-1/2 quart baking dish, combine cooked carrots, cherries, maple syrup, butter, nutmeg and ginger. (It i snot necessary to thaw cherries before combining with carrots.) Bake, uncovered, in a preheated 375 degree oven 35 minutes, or until hot and bubbly. Stir occasionally.

Chicken Cherry Wraps

This innovative sandwich makes an easy lunch or light dinner.
Makes 4 servings

  • 1/2 cup nonfat lemon yogurt
  • 1 tablespoon honey Dijon-style mustard
  • 1 teaspoon Worcestershire sauce
  • 3/4 teaspoon curry powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon coarsely ground pepper
  • 1-1/2 cups finely chopped cooked chicken (8 oz.)
  • 1 cup dried tart cherries
  • 1/2 cup seeded and finely chopped cucumber
  • 1/3 cup shredded carrot
  • 1/4 cup sliced green onions
  • 4 (8- to 10-inch) whole wheat flour tortillas or tomato-flavored flour tortillas

Cherry Recipe Instructions:

Stir together yogurt, mustard, Worcestershire sauce, curry powder, salt and pepper in a medium mixing bowl. Gently stir in chicken, cherries, carrot, cucumber and green onions.

Mound about 3/4 cup chicken mixture just below center of each tortilla. Fold in sides, just covering edges of chicken mixture. Roll up from one side, jelly roll fashion. Serve seam side down on a plate.

Cherry Salsa

Served with grilled poultry, roasted pork or tortilla chips, this spicy mixture wows traditional salsa lovers.
Makes about 1 cup

  • 1-1/3 cups frozen unsweetened tart cherries
  • 1/4 cup coarsely chopped dried tart cherries
  • 1/4 cup finely chopped red onion
  • 1 tablespoon chopped jalape?o peppers, or to taste
  • 1 clove garlic, finely chopped
  • 1 tablespoon chopped fresh cilantro
  • 1 teaspoon cornstarch

Cherry Recipe Instructions:

Coarsely chop frozen tart cherries. Let cherries thaw and drain, reserving 1 tablespoon cherry juice.

When cherries are thawed, combine drained cherries, dried cherries, onion, jalape?os, garlic and cilantro in a medium saucepan; mix well. Combine reserved cherry juice and cornstarch in a small bowl; mix until smooth. Stir into cherry mixture. Cook, stirring constantly, over medium-high heat until mixture is thick. Let cool.

Serve with tortilla chips and/or cooked chicken or pork.


August 2013 Cherry Recipes

Cherry Slush

Quench your thirst with an icy sparkler.
Makes 16 servings

  • 2 cups cherry juice blend or water
  • 1 cup granulated sugar
  • 2 cups frozen unsweetened tart cherries
  • 1 can (6 ounces) frozen orange juice concentrate, thawed, undiluted
  • 2 tablespoons lemon juice
  • 1 bottle (2 liters) lemon-lime carbonated beverage, chilled

Cherry Recipe Instructions:

In a medium saucepan, combine cherry juice blend and sugar. Cook over medium heat, stirring frequently, until sugar dissolves and mixture boils. Reduce heat; simmer 3 minutes. Remove from heat.

In electric blender or food processor container, combine cherries, orange juice concentrate and lemon juice. Blend 1 minute, or until cherries are pureed. In a 6-cup freezer container, combine cherry mixture and sugar mixture; mix well. Cover tightly; freeze 5 hours or overnight.

Remove cherry mixture from freezer 30 minutes before serving. Put 1/4 cup slush in each glass; add 1/2 cup carbonated beverage to each glass. Serve immediately. Freeze remaining slush for later use.

Note: 1 can (16 ounces) unsweetened tart cherries, drained, can be substituted for frozen cherries.

Asian Spinach Salad

Spinach and cherries are a healthy duo that adds significant Vitamin A and antioxidants to your diet.
Makes 4 servings

  • 2 tablespoons fresh orange juice
  • 1 tablespoon rice vinegar
  • 1/2 medium jalapeno pepper, finely chopped (2 teaspoons)
  • 1 tablespoon grated gingerroot
  • 2 cloves garlic, finely chopped
  • 1 teaspoon grated orange peel
  • 1/4 teaspoon ground black pepper
  • 4 ounces dried rice noodles or rice sticks
  • 4 cups torn fresh spinach
  • 1/4 cup dried tart cherries
  • 1/3 cup chopped fresh mint leaves (or other fresh herbs)
  • 2 medium carrots, shredded
  • 1 medium cucumber, seeded and cut into 1 1/2 inch slivers
  • 1/3 cup unsalted dry roasted peanuts

Cherry Recipe Instructions:

For the dressing, stir together orange juice, vinegar, jalapeno pepper, gingerroot, garlic, orange peel and black pepper. Set aside

Cook rice noodles or rice sticks in a large pot of boiling water for 2 to 6 minutes or until tender. Drain. Immediately rinse with cold water. Drain. Fluff with a fork. use kitchen scissors to cut up. Rinse again with cold water. Drain and fluff with a fork.

Toss together drained noodles, spinach, dried cherries, mint, carrots and cucumber. Drizzle with dressing. Toss to coat all ingredients with dressing. Sprinkle with peanuts. Serve immediately.

Zesty Cherry Stuffed Burgers

Makes 4 servings

  • 1 cup (4 ounces) crumbled Blue cheese
  • 1/4 cup dried tart cherries
  • 2 tablespoons honey mustard
  • 1 tablespoon chopped green onion
  • 1 tablespoon chopped fresh oregano OR 1 teaspoon dried oregano
  • 1 1/2 pounds lean ground beef
  • Onion rolls, if desired

Cherry Recipe Instructions:

Prepare charcoal or gas grill for direct cooking. Cook over medium coals or heat.

Combine Blue cheese, cherries, honey mustard, green onion and oregano; mix well. Divide ground beef into 4 even portions. Shape each into a ball. Make a deep indentation with thumb into one of the portions. Fill with 2 tablespoons Blue cheese mixture. Close the beef over the filling and shape into a patty about 1/2 inch thick. Repeat with remaining beef.

Grill over medium direct heat approximately 5 to 6 minutes per side. Top each burger with 1 tablespoon Blue cheese mixture during last minute of cooking. Serve on sliced onion rolls.

Cherry-stuffed Apples on the Grill

Makes 4 servings

  • 1/2 cup red tart cherries, chopped or dried
  • 1/3 cup sugar
  • 1/2 teaspoon cinnamon
  • 4 large baking apples

Cherry Recipe Instructions:

Core each apple and place on a piece of aluminum foil. Fill cavity with with chopped or dried cherries. Sprinkle on sugar and cinnamon to taste. Fold foil and seal around apple.

Place on grill or coals of a campfire and bake 30 minutes or until soft. Rotate a few times while baking.


July 2013 Cherry Recipes

Cherry Smoothie

Makes 4 cups

  • 2 cups frozen tart cherries
  • 1 ripe banana, peeled
  • 1 cup cherry juice (or cherry juice blend)
  • 1/2 cup plain or vanilla yogurt

Cherry Recipe Instructions:

Put frozen cherries, banana, cherry juice and yogurt in container of electric blender or food processor. Puree until smooth. Serve immediately

Cherry Doughboys for Campers


  • 1 (21 oz.) can cherry pie filling
  • 1 can refrigerate biscuits
  • green sticks about 1-2 inch in diameter

Cherry Recipe Instructions:

Open filling can and place near fire (or put in pan). Stir frequently.

Separate the biscuits and flatten each one slightly and mold around end of stick. Make sure the end of the stick is covered and the biscuit covers as much of the stick as possible.

Hold the biscuit 3 to 4 inches from the hot coals and slowly turn until baked and evenly browned. Carefully remove from stick and place on plate or napkin and fill with warm filling.

Beefy Baked Beans

One-dish meal is perfect for potlucks, family gatherings or camping.
Makes 8 servings

  • 1 pound lean ground beef
  • 2 cans (16 ounces each) pork and beans in tomato sauce
  • 1 can (15 ounces) kidney beans, drained
  • 1 cup ketchup
  • 1 envelope (1 3/8) ounces) dry onion soup mix
  • 1/2 cup water
  • 2 tablespoons prepared yellow mustard
  • 2 teaspoons cider vinegar
  • 2 cups frozen unsweetened tart cherries

Cherry Recipe Instructions:

In a skillet over medium heat, cook ground beef until browned. Drain fat.

Add pork and beans, kidney beans, ketchup, dry onion soup mix, water, mustard and vinegar to meat; mix well. Stir in cherries (it is not necessary to thaw them). Pour meat mixture into a 2 1/2-quart baking dish. Bake in a preheated 400 degree oven 30 minutes, stirring occasionally. Serve hot.

Note: 1 cup dried tart cherries can be substituted for frozen tart cherries.

Choco-Cherry Mousse

Makes 6-8 servings

  • 1 pkg. (4 serving size) chocolate instant pudding & pie filling
  • 2 cups cold milk
  • 1 can (21 ozs.) cherry filling & topping
  • 2 cups whipped cream or whipped topping

Cherry Recipe Instructions:

In a small bowl with an electric mixer, combine pudding mix and milk. Beat on low speed 1 to 2 minutes, or until well blended. Allow pudding to thicken slightly, then stir in cherry filling. Gently fold in whipped cream. Spoon into parfait glasses or other dessert dishes and chill until serving time.

Miss American Pie

Makes 1 - 10" pie

  • 10 inch pie pastry, baked
  • 21 oz. can blueberry pie filling
  • 8 oz. cream cheese
  • 1 cup powdered sugar, sifted
  • 12 oz. whipped topping
  • tart cherry pie fill

Cherry Recipe Instructions:

Bake 10 inch pie pastry. Pour blueberry pie fill in bottom of crust. Chill 30 minutes.

Beat cream cheese, adding powdered sugar until smooth. Fold in whipped topping. Spread cheese mixture on top of blueberry pie fill. Chill 30 minutes. Gently spread cherry pie fill on top. Chill at least 4 hours.


June 2013 Cherry Recipes

Cherry Granola

Makes 9 cups

  • 4 cups regular oats
  • 1-1/2 cups flaked coconut
  • 1-1/2 cups wheat germ
  • 1 cup packed brown sugar
  • 1/2 cup coarsely chopped pecans
  • 1/2 cup whole almonds, chopped
  • 1/4 teaspoon salt
  • 1/2 cup water
  • 1/4 cup vegetable oil
  • 2-1/2 tablespoons vanilla extract
  • 4 cups dried cherries

Cherry Recipe Instructions:

Combine first 8 ingredients, mix well. Combine remaining ingredients, pour over oat mixture, mix well.

Spread mixture evenly in 2 lightly greased 15x10x1 inch jelly roll pans.

Bake at 275 degrees for 1 hour, stirring every 20 minutes.

Cherry Sangria

This refreshing nonalcoholic drink is delicious after a softball game or other summer sports.
Makes 2 quarts

  • 1 (32- to 40-ounce) bottle cherry juice blend
  • 1 (6-ounce) jar maraschino cherries
  • 1/2 cup orange juice
  • 2 tablespoons lemon juice
  • 1 orange, thinly sliced
  • 1 lemon, thinly sliced
  • 2 (10- to 12-ounce) bottles club soda or lemon-lime carbonated beverage, chilled.

Cherry Recipe Instructions:

Combine cherry juice blend, maraschino cherries with their liquid, orange juice and lemon juice in a large pitcher; mix well. Add orange and lemon sliced. Refrigerate, covered, 2 to 3 hours.

Before serving, add club soda; stir gently. Serve over ice cubes in tall glasses. Garnish with additional maraschino cherries and orange slices, if desired.

(Unless specifically mentioned, use maraschino cherries without stems in these recipes. Maraschinos with stems are great as garnishes. Read the label to make sure you purchase correctly.)

Chicken with Cherry Apricot Sauce

For a simple dinner, grill or broil chicken and top with this tangy sauce.
Makes 6 servings

  • 6 chicken breast halves, skinned and boned
  • 1-1/2 cups apricot nectar
  • 1 tablespoon red wine vinegar
  • 1 tablespoon brown sugar
  • 1 tablespoon Dijon-style mustard
  • 1 cup dried tart cherries
  • 1 can (17 ounces) apricot halves, drained and cut into wedges

Cherry Recipe Instructions:

Cook chicken on gas or charcoal grill, under the broiler, or on top of the stove. Season, as desired; keep warm.

In a large skillet, combine apricot nectar, vinegar, brown sugar and mustard; mix well. Add cherries. Bring to a boil. Reduce heat; simmer 10 minutes. Add apricot wedges; simmer 5 minutes or until sauce thickens. Serve sauce over chicken.

Oatmeal Cherry Cookies

Makes 4 dozen

  • 1 cup (2 sticks) sweet butter, soften at room temperature
  • 1 cup dark brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 2 cups old-fashioned oatmeal, uncooked
  • 1 cup (4 oz.) Cherry De-Lite dried cherries

Cherry Recipe Instructions:

Preheat oven to 350 degrees.

Cream butter with sugars and beat until well blended. Add eggs and vanilla, beat for several minutes until light and fluffy. Mix together flour, salt, baking soda, baking powder and cinnamon, add them to the butter mixture and beat until well blended. Stir in oatmeal and cherries. Drop batter by tablespoons onto lightly greased cookie sheets and bake until edges just turn brown, about 12 minutes. Let cookies cool in the pan for a minute or two, then remove them to racks to cook completely.


May 2013 Cherry Recipes

Frozen Fruit Salad


  • 8 oz. cream cheese
  • 2 tablespoons lemon juice
  • 1 cup whipping cream or 1 large container frozen whipped topping
  • 4 cups fresh or frozen tart cherries, plus 1/2 cup sugar or 1 can pie filling or 1 recipe pie filling
  • 1 can mandarin oranges, drained
  • 1 can pineapple chunks, drained, or equivalent of canned fruit cocktail, drained

Cherry Recipe Instructions:

Whip cream. Blend cream cheese and lemon juice (and sugar if using I.Q.F.). Blend whipped cream and cream cheese mixture. Add cherries, mandarin oranges and pineapple chunks. Pour into 9" x 4" loaf pan. Freeze overnight or until firm. Let stand 10 minutes before unmolding. Serve sliced.

Renee's Cherry Soup


  • 4 cups tart cherries, fresh or frozen
  • 4 cups water
  • 1/4 to 3/4 cup sugar (sweeten to taste)
  • 1 teaspoon lemon juice
  • 1 teaspoon cinnamon

Egg Dumplings

  • 3 eggs
  • 1/2 cup milk
  • dash of salt
  • 1 1/2 cup flour

Cherry Recipe Instructions:

In 3 quart saucepan, bring to boil cherries, water, sugar and cinnamon. Add lemon juice and cook for 10 minutes.

Beat eggs and milk. Add salt and 1 cup of flour until smooth. Gradually add remaining flour. Drop dough by teaspoonful into boiling soup. Cook for 5 minutes more uncovered. Soup may be served warm or cold.


April 2013 Cherry Recipes

Maple Cherry Sauce

Cherries team up with maple syrup for a flavorful sauce that's terrific with roasted or grilled meats or poultry.
Makes 1 1/2Cups

  • 1/3 cup cherry juice blend
  • 2 tablespoons cornstarch
  • 1 cup frozen unsweetened tart cherries, thawed and well drained
  • 3/4 cup real maple or maple-flavored syrup
  • 1/2 cup chopped walnuts
  • 1 teaspoon grated orange peel

Cherry Recipe Instructions:

Put cherry juice blend and cornstarch in a small saucepan; mix well. Cook over medium heat until thickened. Add cherries, maple-flavored syrup, walnuts and orange peel; mix well. Cook, stirring frequently, over low heat until all ingredients are hot. Server over roast turkey, pol or ham.

Pork Chops and Cherries


  • 4 pork chops
  • salt and pepper to taste
  • 1 (16-ounce) can tart cherries
  • 1 tablespoon vinegar
  • 6 cloves
  • 1/4 cup slivered almonds

Cherry Recipe Instructions:

Brown pork chops. Season with salt and pepper. Combine cherries, cherry juice, vinegar, cloves and almonds. Pour over pork chops an dimmer covered for 30 minutes.


March 2013 Cherry Recipes

Cherry Crab Spread

Crabmeat impresses guests and cherries provide pizzazz.
Makes 2 Cups

  • 1 package (8 ounces) cream cheese, softened
  • 2 tablespoons milk
  • 1 can (7 ounces) crabmeat, drained and flaked
  • 1 tablespoon chopped green onions
  • 1/4 teaspoon seasoned salt
  • 1/8 teaspoon garlic powder
  • 1/2 cup chopped dried tart cherries
  • Chopped fresh parsley or sliced green onions, for garnish (optional)

Cherry Recipe Instructions:

In a small bowl, beat cream cheese and milk until fluffy. Add crabmeat, green onions, seasoned salt and garlic powder; mix well. Stir in cherries. Let chill. Garnish with parsley or green onions, if desired. Serve with crackers.

Ham Spirals

Cherries and pecans add crunch to filling
Makes 40 Pieces

Dressing:

  • 1 package (3 ounces) cream cheese, softened
  • 1/4 cup finely chopped dried tart cherries
  • 3 tablespoons finely chopped pecans
  • 2 tablespoons mayonnaise
  • 1/2 teaspoon honey mustard or spicy brown mustard
  • 4 thin slices cooked ham

Cherry Recipe Instructions:

In a small bowl, combine cream cheese, dried cherries, pecans, mayonnaise and mustard; mix well.

Spread cherry mixture evenly on ham slices. Roll up jelly-roll style; fasten with wooden pics. Let chill several hours. Remove wooden picks. Slice each ham roll crosswise into 1/4-inch slices; serve on crackers.


February 2013 Cherry Recipes

Oriental Pork

Makes 4 Servings

  • 1 pound boneless pork
  • 3 tablespoons soy sauce
  • 3 tablespoons white vinegar
  • 2 cloves garlic, chopped
  • 1 tablespoon vegetable oil
  • 1 can (21 ounces) cherry filling and topping
  • 1 can (8 ounces) pineapple chunks, drained
  • 1/4 pound snow peas, trimmed and cut in half
  • 2 tablespoons toasted sesame seeds (optional)
  • Hot, cooked rice

Cherry Recipe Instructions:

Trim all visible fat from pork and cut into 3/4-inch cubes. Put pork in a 2-quart microwave-safe dish.

Combine soy sauce, vinegar and garlic; pour over pork. Marinade pork in sauce about 1 hour, turning cubes often.

preheat a 10-inch microwave browning dish on HIGH (100% power) 5 minutes. Add oil, swirl to coat dish.

Remove pork from marinade, reserving marinade for later use. Add drained pork to browning dish.

Microwave, uncovered, on HIGH 3 to 4 minutes, or until pork is no longer pink. Remove pork with a slotted spoon; set aside.

Add cherry filling to the soy sauce marinade, using the same 2-quart microwave-safe dish used to marinate the pork cubes. Mix well. Then add cooked pork, pineapple and snow peas. Stir to combine.

Cover dish with waxed paper. Microwave on HIGH 5 minutes (stirring and turning dish twice), or until mixture is hot.

Sprinkle with toasted sesame seeds, if desired. Serve over rice.

Chocolate Angel Cake

This dessert is perfect for Valentine's Day or any special occasion.
Makes 12 Servings

Dressing:

  • 1 (16-ounce) package angel food cake mix
  • 1/2 cup unsweetened cocoa
  • 1-1/2 cups plus 2 tablespoons hot fudge topping, divided
  • 2 cups whipped topping, divided
  • 1 (21-ounce) can cherry pie filling, divided

Cherry Recipe Instructions:

Prepare cake mix according to package directions, mixing cocoa with dry ingredients. Spoon batter evenly into an ungreased 10-inch tube pan. Bake in a preheated 350-degree oven as directed on the package. Let cool as package directs.

When cake is completely cooled, carefully remove from pan. Cut in half horizontally. Place one half, cut side up, on serving plate. Spread with 3/4 cup fudge topping (do not heat topping). Cover with 1 cup whipped topping, then half of the cherry pie filling. Place the other half of the cake over cherries, cut side down. Spread with 3/4 cup fudge topping. Cover with remaining 1 cup whipped topping and remaining cherry pie filling. Refrigerate 1 hour. Just before serving, drizzle remaining 2 tablespoons fudge topping over cherry pie filling.


January 2013 Cherry Recipes

Cherry Oatmeal Muffins

Makes 12 Muffins

  • 1 cup old-fashioned or quick-cooking oats, uncooked
  • 1 cup all-purpose flour
  • 1/2 cup firmly packed brown sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon ground nutmeg
  • 3/4 cup buttermilk
  • 1 egg, slightly beaten
  • 1/4 cup vegetable oil
  • 1 teaspoon almond extract
  • 1 cup frozen tart cherries, coarsely chopped

Cherry Recipe Instructions:

Put oats, flour, brown sugar, baking powder and nutmeg in a large mixing bowl; mix well. Combine buttermilk, egg, oil and almond extract in a small bowl. Pour butt ern ilk mixture into oats mixture; stir just to moisten ingredients. Quickly stir in cherries (it is not necessary to thaw cherries before chopping and adding to batter).

Spray muffin pan with non-stick spray. Fill muffin cups two-thirds full. Bake in a preheated 400-degree oven 15 to 20 minutes.

Note: 1 cup canned tart cherries, drained and coarsely chopped may be substituted for 1 cup frozen tart cherries.

Chicken, Cherry and Wild Rice Salad

This savory salad provides fruit and fiber.
Makes 4 Servings

Dressing:

  • 1/4 cup olive oil
  • 3 tablespoons soy sauce
  • 3 tablespoons lemon juice
  • 1 1/2 teaspoons ground ginger
  • 1/8 teaspoon black pepper

Salad:

  • 1 (6-ounce) package long grain and wild rice mix
  • 2 cups cubed cooked chicken
  • 1 cup snow pea pods, cut crosswise in half and cooked
  • 1/2 cup dried tart cherries

Cherry Recipe Instructions:

For the dressing, combine olive oil, soy sauce, lemon juice, ginger and pepper; mix well.

For the salad, prepare rice according to package directions. Meanwhile, combine cooked chicken, cooked snow peas and cherries. Pour dressing over chicken mixture; mix well. Let rice cool about 15 minutes. Stir rice into chicken mixture. Refrigerate, covered, at least 1 hour before serving.


2012 Door County Cherry Recipes

December 2012 | November 2012 | October 2012 | September 2012 | August 2012 | July 2012 | June 2012 | May 2012 | April 2012 | March 2012 | February 2012 | January 2012

December 2012 Cherry Recipes

Festive Cherry Punch

Makes 16-18 4-ounce Servings

  • 1 bottle (32 to 40 ounces) cherry juice blend, chilled
  • 1 quart ginger ale, chilled
  • Ice ring (instructions follow)

Cherry Recipe Instructions:

Just before serving, combine cherry juice blend and ginger ale in a large punch bowl. Add ice ring.

For decorative ice ring:
Place a ring mold in freezer to chill well. Rinse inside of mold with cold water; return to freezer until thin coating of ice forms. Cover the bottom of the mold in a decorative pattern with drained mandrin orange sections and red maraschino cherries. Gently pour in enough cherry juice blend or water to just cover fruit. Freeze until firm. Gently pour in more cherry juice blend or water to fill mold completely. Freeze overnight or until firm.

Cornish Game Hens with Sweet Cherry Sauce

This eye-catching entree makes an easy, but elegant, meal for entertaining.
Makes 6 Servings

  • 3 (23 to 25 ounces each) Cornish game hens, thawed
  • 1 (16-ounce) can dark sweet cherries
  • 1/4 cup honey
  • 1 tablespoon rum
  • 1 teaspoon grated orange peel
  • 1/4 teaspoon dried crushed marjoram
  • 1/4 teaspoon dried crushed thyme
  • 1/2 cup orange juice
  • 2 tablespoons cornstarch
  • Orange peel curled, fresh marjoram and thyme, for garnish

Cherry Recipe Instructions:

Prepare Cornish game hens according to package directions. Split each in half after cooking.

Meanwhile, prepare the cherry sauce. Drain the cherries, reserving juice. Add water to juice to make 1 cup liquid. Combine cherry liquid, honey, rum, orange peel, marjoram and thyme in a medium saucepan; mix well. Combine orange juice and cornstarch; mix until smooth. Add cornstarch mixture to honey mixture. Bring to a boil over medium heat, stirring frequently. Boil, stirring constantly, 1 minute or until thick. Remove from heat. Stir in cherries. Spoon about 1/3 cup cherry sauce over each cooked game hen half. Garnish with orange peel curls and fresh marjoram and thyme, if desired.


November 2012 Cherry Recipes

Roast Chicken with Cherry Stuffing

Makes 6 Servings

  • 1 can (21 or 22 ounces) cherry pie filling
  • 1 cup finely chopped celery
  • 1/2 cup butter or margarine
  • 1 package (8 ounces) cornbread stuffing mix or herb seasoned stuffing mix
  • 1/2 cup orange juice
  • 1 teaspoon poultry seasoning
  • 1 teaspoon salt
  • 5 pound roasting chicken
  • Water
  • 1 tablespoon flour
  • 1 check en bouillon cube
  • 1/4 teaspoon pepper

Cherry Recipe Instructions:

Spoon 3/4 cup of the thick liquid (no cherries) from pie filling for gravy; reserve. Saute celery in 1/4 cup butter for 2 to 3 minutes. Add stuffing mix, remaining cherry pie filling, orange juice, poultry seasoning and 1/2 teaspoon salt; toss until well mixed.

Wash and dry chicken. Fill cavities with stuffing mixture . To close openings, tuck wings under back to hold neck skin. Tie legs and tail together with string. Place chicken, breast-side up, in shallow roasting pan. Melt remaining butter; brush some over chicken. Roast in 325 degree oven for 2-1/2 to 3 hours or until drumstick moves easily up and down. Brush occasionally with butter. Remove chicken to warm platter; let stand 10 minutes for easier carving.

Meanwhile, prepare gravy. Skim off fat, reserving 1/4 cup. Add enough water (about 1 cup) to roasting pan to loosen brown bits; pour into 2 cup measure. Add water to equal 2 cups (stock liquid). In saucepan, stir fat drippings and flour; cook until smooth. Add stock liquid, bouillon cube, remaining 1/2 teaspoon salt, pepper and reserved cherry liquid; continue cooking, stirring until thickened. Serve with chicken and dressing.

Aloha Bread

Bananas and macadamia nuts accented with cherries bring home a tropical taste.
Makes 1 loaf

  • 1 jar (10 ounces) maraschino cherries
  • 1-3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/3 cup butter or margarine, softened
  • 2/3 cup firmly packed brown sugar
  • 2 eggs
  • 1 cup smashed rope bananas
  • 1/2 cup chopped macadamia nuts or walnuts

Cherry Recipe Instructions:

Drain maraschino cherries, reserving 2 tablespoons juice. Cut cherries into quarters; set aside.

Combine flour, baking powder and salt; set aside.

In a medium mixing bowl, combine butter, 2/3 cup brown sugar, eggs and reserved cherry juice; mix on medium speed of electric mixer until ingredients are thoroughly combines. Add flour mixture and mash bananas alternately, beginning and ending with flour mixture. Stir in cherries and nuts. Lightly spray a 9x5x3-inch baking pan with non-stick cooking spray. Spread batter evenly in pan.

Bake in a preheated 350 degree oven 1 hour, or until golden brown and wooden pick inserted near center comes out clean.


October 2012 Cherry Recipes

Beef Burgundy

For everyday dinners or special occasions, beef takes on new flavors with mushrooms, onions and cherries.
Makes 8 Servings

  • 2-1/2 pounds boneless beef round steak
  • 4 cloves garlic, minced
  • 1/2 cup chopped onion
  • 2 cups Burgundy or other dry red wine
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 2 jars (4-1/2 ounces each) button mushrooms, drained
  • 1 cup pearl onions (fresh, frozen or canned)
  • 3 tablespoons all-purpose flour
  • 1/2 cup water
  • 1 package (12 ounces) medium egg noodles, cooked and well drained

Cherry Recipe Instructions:

Trim fat from steak; cut steak into 1-inch cubes. Coat a large, oven-proof dutch oven or stockpot with non-stick cooking spray; place over medium heat until hot. Add steak; cook, stirring occasionally, 8 to 10 minutes, or until meat is browned. Drain well; set aside.

Recoat pan with cooking spray; place over medium heat. Add garlic and chopped onion; cook 1 minute. Add wine and mushroom soup; mix well. Bring mixture to a boil. Return steak to pan; stir in cherries, mushrooms and pearl onions.

In a small bowl, combine flour and water, blending until smooth with a wire whisk. Gradually stir flour mixture into steak mixture; mix well. Bake, covered, in a preheated 350 degree oven 1-1/2 hours, or until steak is tender and mixture is thickened. Serve over noodles.

Cherry Trifle

  • 1 package (2-1/4 or 3 ounces) egg custard mix
  • Sponge cake, cubed (about 6 cups)*
  • 1/3 cup sweet sherry
  • 1 can (21 or 22 ounces) cherry pie filling
  • 1/4 cup slivered almonds, toasted
  • Sweetened whipped cream

Cherry Recipe Instructions:

Prepare custard mix according to package directions. Chill until set. Beat custard with a rotary beater until smooth.

Place 3 cups cake cubes in bottom of 2-1/2 quart dessert dish. Sprinkle on 3 tablespoons sherry. Spoon half the custard over cake cubes. Spread on 1/2 of cherry pie filling. Sprinkle with 2 tablespoons almonds. Repeat layers ending with cherry topping. Garnish with whipped cream. Garnish with toasted almonds, if desired.

*Angel food or white cake may be substituted.


September 2012 Cherry Recipes

Fruit Soup

Makes 14-18 Servings

  • 1 pound dried fruit; prunes, peaches, apples, pears, apricots
  • 1/2 cup raisins
  • 1/4 pound dried cherries
  • 1/2 cup tapioca
  • 1 cup sugar
  • 2 quarts water
  • 1 stick cinnamon
  • 1 lemon sliced
  • 1 orange sliced

Cherry Recipe Instructions:

Soak dried fruits and tapioca overnight in water. Next day add remaining ingredients. Simmer until flavors blend, tapioca is clear, and soup is slightly thickened - about 1 hour. Remove cinnamon stick before serving. Serve warm or chilled.

Cherry Pudding

  • 1 cup sugar
  • 2 tablespoons butter
  • 1 egg
  • 1 cup milk
  • 2 cups flour, sifted with
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla
---
  • 2 cups pitted tart cherries
  • 1 cup sugar
  • 2 cups boiling water

Cherry Recipe Instructions:

Mix first group of ingredients like cake batter and put in greased cake pan (9 x 9).

Mix sugar and cherries well. Put cherry mixture on top of batter. Pour boiling water over top of cherries. Bake at 300 degrees for 1 hour.


August 2012 Cherry Recipes

Cherry Maple Syrup

Makes 3 cups

  • 1 can (21 ounces) cherry filling and topping
  • 1 cup maple-flavored syrup
  • 1/3 cup butter or margarine

Cherry Recipe Instructions:

In an electric blender or food processor, puree cherry filling until smooth. Pour filling into a 1-quart microwave-safe bowl. Add syrup; mix well.

Cut butter into small pieces; add to filling. Microwave, uncovered, on HIGH (100% power) 3 to 4 minutes (stirring twice), or until butter is melted and mixture is hot.

Server over pancakes, waffles or French toast.

Cherry Trail Mix

  • 1/2 cup almonds
  • 1/2 cup pecans
  • 1/2 cup dried tart cherries
  • 1 cup Caramel Corn

Cherry Recipe Instructions:

Mix together in a large serving bowl and serve. Easy, fast and tasty Caramel Corn with Dried tart Cherries, Almond and Pecans.


July 2012 Cherry Recipes

Acorn Squash with Cherries

Makes 4 servings

  • 2 acorn squash (about 3 pounds total)
  • 1 can (21 ounce) cherry filling and topping
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1 tablespoon butter or margarine
  • Salt and ground black pepper (optional)

Cherry Recipe Instructions:

Cut squash in half lengthwise and remove seeds. Place squash, hollow side up, on a large, microwave-safe dish, with stem ends to the outside of dish. Cover with plastic wrap. Microwave on HIGH (100% power) 5 minutes. Rotate dish 1/4 turn. Microwave 2 minutes on HIGH. Remove squash from microwave and carefully remove plastic wrap.

In a medium bowl, combine cherry filling, cinnamon and ginger; mix well.

Divide butter into 4 equal pieces and put in the bottom of each acorn cavity. Season with salt and pepper, if desired. Fill acorn cavities with equal portions of cherry mixture.

Microwave, uncovered, on HIGH 3 to 5 minutes (turning once), or until cherries are hot.

Party Pasta Salad

Makes 8-10 servings

  • 1 package (10-3/4 or 11 ounces) no-bake cheese cake mix
  • 1/4 cup blanched almonds, toasted and chopped
  • 1 can (21 or 22 ounces) cherry pie filling

Cherry Recipe Instructions:

In medium bowl, prepare graham cracker crumbs as label directs. Stir in almonds; set aside. Prepare cheese cake filling as label directs; set aside.

In 1-1/2 quart dessert dish, alternate layers of 1/3 crumb mixture, 1/3 prepared cheese cake filling and 1/3 cherry pie filling. Repeat layers twice. Refrigerate until firm, about 1 hour. Serve with Sour Cream Sauce*, if desired.

*Sour Cream Sauce: Combine 1 cup sour cream, 1/4 cup sugar and 1 teaspoon vanilla extract; blend well.


June 2012 Cherry Recipes

Brunch Pie


  • 2 cups individually quick frozen tart cherries, chopped
  • 1/2 pound bulk pork sausage, crumbled
  • 1/2 cup chopped pecans
  • 1 1/2 cups shredded Monterey Jack cheese, divided
  • 6 eggs
  • 1/2 cup milk
  • 1 tablespoon all-purpose flour
  • Salt and pepper, to taste

Cherry Recipe Instructions:

In a 2-quart microwave-safe bowl, combine cherries, sausage and pecans. Cherries do not need to be thawed before chopping and using in recipe.

Microwave, covered, on high (100% power) 2 minutes. Stir and break up sausage pieces. Microwave, covered, on high 2 to 3 minutes more, or until sausage is cooked. Drain juices from sausage mixture. Stir in 1/2 cup cheese.

Spread sausage mixture evenly in a lightly greased 9-inch, round microwave-safe pie plate. Set aside.

In a microwave safe bowl, combine eggs, milk and flour. Season with salt and pepper. Microwave, uncovered, on high 3 minutes (beating vigorously with a wire whisk 3 times during cooking), or until two-thirds of egg mixture is cooked.

Stir remaining 1 cup cheese into egg mixture; mix well. Pour egg mixture over sausage mixture.

Party Pasta Salad

Perfect for potlucks and picnics.
Makes 8 servings

  • 8 ounces bow-tie pasta (3 cups)
  • 3/4 cup dried tart cherries
  • 1/2 cup chopped carrots
  • 1/2 cup chopped cucumber
  • 1/4 cup chopped green onions
  • 1/4 cup red wine vinegar
  • 3 tablespoons vegetable oil
  • 2 tablespoons lemon juice
  • 2 tablespoons Dijon-style mustard
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • Freshly ground black pepper, to taste

Cherry Recipe Instructions:

Cook pasta according to package directions. Drain well. In a large bowl, combine pasta, cherries, carrots, cucumber and green onions; mix gently.

In a small bowl, combine vinegar, oil, lemon juice, mustard, basil, oregano, thyme and pepper; mix well. Pour over pasta mixture; mix gently. Refrigerate, covered, at least 2 hours, or overnight. Mix gently before serving.


May 2012 Cherry Recipes

Spinach Salad with Cherries

Cherries add a special touch to salads.
Makes 4 servings

Dressing:

  • 1/4 cup olive oil
  • 1/4 cup red wine vinegar
  • 2 teaspoons honey
  • 1/8 teaspoon black pepper

Salad:

  • 5 cups cleaned torn spinach leaves, stems removed
  • 1 cup bite-size fresh pineapple chunks
  • 1/2 cup dried tart cherries
  • 1/2 cup thinly sliced red onion
  • Crumbled feta cheese, optional

Cherry Recipe Instructions:

For the dressing, combine oil, vinegar, honey and pepper in a medium bowl; mix well.

For the salad, combine spinach, pineapple, cherries and onion in a large salad bowl. Spoon dressing over spinach mixture; mix to coat salad with dressing. Serve topped with feta cheese, if desired.

Caramelized Salmon with Cherry Salsa

Salmon, rich in omega-3 fatty acids, teams up with cherries for a health entree.
Makes 4 servings

  • 1-? pounds fresh or frozen salmon fillet with skin
  • 3 tablespoons brown sugar
  • 1 tablespoon grated orange peel
  • 1/2 teaspoon coarsely ground pepper
  • 1 ripe mango or papaya, seeded, peeled and chopped
  • 1 cup frozen tart cherries, thawed, drained and halved*
  • 2 tablespoons chopped fresh mint, basil or cilantro
  • 2 teaspoons balsamic vinegar
  • ? teaspoon crushed red pepper

*? cup dried tart cherries can be substituted for frozen tart cherries

Cherry Recipe Instructions:

Thaw fish, if frozen. Stir together brown sugar, orange peel and pepper. Place fish, skin side down, in a shallow pan. Rub sugar mixture over fish. Cover and refrigerate 2 to 8 hours.

Remove fish from pan, draining off any juices. Place salmon, skin-side down, on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium-hot coals. Grill for 20 to 25 minutes, or until fish flakes easily. Do not turn fish.

Meanwhile, toss together mango or papaya, cherries, mint, vinegar and red pepper. Spoon fruit salsa over warm fish. Serve immediately.

Six Week Cherry Muffins


  • 1 box bran flakes (14 oz.)
  • 1 cup oil
  • 2 cups sugar
  • 4 beaten eggs
  • 1 quart buttermilk
  • 5 cups flour
  • 5 teaspoons baking soda
  • 2 teaspoons salt
  • 2 cups dried cherries

Cherry Recipe Instructions:

Mix dry ingredients in very large bowl. Beat eggs, oil, milk and add to dry ingredients. Mix. Grease cupcake tin and fill ? full. Bake at 400.


April 2012 Cherry Recipes

Dried Cherry Relish

Makes 12 servings

  • 1-1/2 cups dried tart cherries
  • 1/2 cup red wine vinegar
  • 1/4 cup balsamic vinegar
  • 1 tablespoon margarine
  • 1 large red onion, finely chopped
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon salt, or to taste
  • 1/8 teaspoon ground black pepper

Cherry Recipe Instructions:

In a medium bowl, combine cherries, red wine vinegar and balsamic vinegar. Let soak 30 minutes.

Heat butter in a large skillet. Add onion; cook 5 minutes, or until onion is soft. Add sugar; mix well. Cook, stirring occasionally, over low heat 10 minutes.

Add cherries with soaking liquid to onion mixture. Simmer, uncovered, 10 to 15 minutes, or until almost all the liquid is evaporated. Season with salt and pepper. Serve warm.

Note: Relish may be prepared ahead of time and refrigerated; reheat before serving

Upside-Down Meat Loaf

Makes 3-4 servings

  • 3 tablespoons brown sugar
  • 2 cups red tart cherries & juice
  • 2 tablespoons plus 1 teaspoon cornstarch
  • 1 1/2 pounds ground beef
  • 1 finely chopped onion
  • 1 extra large egg, slightly beaten
  • 1/2 cup finely chopped green pepper
  • 1 1/2 teaspoons Lawry's seasoning salt
  • 1/3 cup milk
  • 1 1/2 cups bread crumbs
  • 1/4 teaspoon parsley
  • 1/4 teaspoon thyme
  • 1/4 teaspoon oregano

Cherry Recipe Instructions:

Sprinkle the brown sugar in a greased loaf pan. Put the cherries and cornstarch in a pan and cook until thickened. Pour this mixture over brown sugar.

Combine all other ingredients in bowl and mix well. Put this mixture on top of the cherries.

Bake at 350 degree for 1 1/4 hour. Turn the meat loaf upside down on a serving platter.


March 2012 Cherry Recipes

Cherry Cool Wings

These mildly flavored wings will be a hit at your next party
Makes 6 servings

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

Cherry Recipe Instructions:

Line two 5x10x10inch 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 the pie filling, catsup, 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 sections. Bake 15 to 20 minutes or until sauce is set.

Note: For spicier wings, add more hot pepper sauce

Cherry Chutney Chicken Salad

Makes 4 servings

  • 3/4 cup mayonnaise
  • 1/2 cup cherry chutney
  • 1/4 cup dried cherries
  • 1/2 cup salted peanuts
  • 1/2 cup flaked coconut
  • 2 cups diced cooked chicken
  • 1/2 teaspoon salt
  • lettuce leaves
  • 2 bananas, sliced diagonally
  • 1 avocado, sliced lengthwise
  • lemon juice for dipping fruits

Cherry Recipe Instructions:

Mix together first 5 ingredients. Stir well. Add in chicken and salt. Line salad plates with lettuce and scoop chicken salad on each plate. Garnish with bananas and avocado, after fruit is dipped in lemon juice to keep from turning brown.


February 2012 Cherry Recipes

One Pan Dinner

Makes 4 servings

  • 5 slices day-old bread, cubed
  • 1 egg yolk, beaten
  • 1 tablespoon margarine
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/8 teaspoon poultry seasoning
  • 2 teaspoon grated onion
  • 4 thick pork chops
  • 4 medium baking apples
  • 1/2 cup dried cherries
  • 4 tablespoons sugar
  • 1/4 teaspoon cinnamon
  • 4 medium sweet potatoes, peeled
  • 3 tablespoons melted butter
  • salt & pepper

Cherry Recipe Instructions:

Combine first seven ingredients and shape into 4 balls.

Place chops in shallow baking pan and sprinkle with salt and pepper. Place one ball of stuffing on each chop.

Core apples and put in pan with chops.

Combine cherries, sugar and cinnamon and pour into centers of apples.

Roll sweet potatoes in melted butter and place in pan too. Sprinkle with salt and pepper.

Bake at 350 degrees for 1 1/2 hours.

Cherry-Chocolate Heart

The distemperate flavors of hot fudge and whipped cream pair up with cherries.
Makes 8-10 servings

  • 1 (15-ounce) package refrigerated pie crusts (2 nine-inch crusts)
  • 1 (8-ounce) package cream cheese, softened
  • 1 cup confectioners' sugar
  • 1 teaspoon almond extract
  • 1/2 cup heavy cream
  • 2/3 cup hot fudge topping
  • 1 (21-ounce) can cherry pie filling

Cherry Recipe Instructions:

Allow both crust pouches to stand at room temperature 15 to 20 minutes. Remove one crust from pouch; unfold. Press out fold lines.

Sprinkle 1 teaspoon flour over crust. Turn crust, floured side down, on ungreased cookie sheet. Using a paper pattern as a guide, cut crust into a heart shape. Generously prick heart crust with fork. Bake in a preheated 450-degree oven 9 to 11 minutes, or until light brown. Let cool. Repeat with the remaining crust.

Combine cream cheese, confectioners' sugar and almond extract in a small bowl; beat with an electric mixer on medium speed 3 to 4 minutes, or until smooth. Add heavy cream; beat until thick.

To assemble, place on heart-shaped pie crust on a serving plate; spread with 1/3 cup hot fudge. Carefully spread half of the cream cheese mixture over hot fudge. Spoon two thirds of the cherry pie filling over cream cheese. Spread second crust with remaining hot fudge and place over filling. Carefully spread with remaining cream cheese mixture. Spoon remaining cherry pie filling about 1 inch from edge. Refrigerate until serving time. Store any leftovers in refrigerator.


January 2012 Cherry Recipes

Sweet-Sour Shrimp

Makes 4 servings

  • 1 can (21 ounces) cherry filling and topping
  • 3 tablespoons cider vinegar
  • 3 tablespoons brown sugar
  • 1 teaspoon ground ginger
  • 1 green pepper, seeded and cut into thin strips
  • 1 can (8 ounces) sliced water chestnuts, well drained
  • 1 pund peeled and cooked medium shrimp, well drained
  • Hot, cooked rice

Cherry Recipe Instructions:

In a 2-quart microwave-safe bowl, combine cherry filling, vinegar, brown sugar and ginver. Mix well.

Stir in green pepper, water chestnuts and shrimp. Mix just to combine.

Cover bowl with waxed paper. Microwave on high (100% power) 4 to 5 minutes (stirring 2 or 3 times), or until hot.

Server over rice.

Carrot Crunch Salad

  • 2 cups shredded carrots
  • 1 large Delicious apple, unpeeled & sliced
  • 1/2 cup dried cherries
  • 1/3 cup chopped walnuts
  • 1/2 cup Tastee salad dressing
  • 1 tablespoon lemon juice
  • 1 tablespoon honey or maple syrup
  • cottage cheese

Cherry Recipe Instructions:

In a serving bowl, combine first four ingredients. in another small bowl, combine Tastee, lemon juice and honey; mix well. (Might need to microwave on high for 20 to 30 seconds to help the honey combine with the lemon and Tastee)

Pour dressing over carrot mixture. Stir until well-combined. Cover and chill.

Can be served just as it is or over a bed of cottage cheese.


2011 Door County Cherry Recipes

December 2011 | November 2011 | October 2011 | September 2011 | August 2011 | July 2011 | June 2011 | May 2011 | April 2011 | March 2011 | February 2011 | January 2011

December 2011 Cherry Recipes

Cherry-Glazed Cornish Hens

Makes 4 servings

Stuffing

  • 2 cups dried bread cubes
  • 1/2 cup finely chopped celery
  • 1/4 cup chopped onion
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon marjoram leaves
  • 1/2 cup chopped cherry jam
  • 1/4 cup margarine
  • 1/4 cup dried cherries
  • 3 tablespoons chicken broth
  • 4 Cornish game hens

Sauce

  • 1/2 cup cherry jelly or jam
  • 1/2 cup margarine
  • 1/2 teaspoon marjoram leaves

Cherry Recipe Instructions:

Combine first six ingredients in a large bowl. In a pan melt 1/2 cup jam and 1/4 cup margarine. Add cherries and stir into stuffing. Add broth and stir.

Stuff hens. Place in roasting pan and bake 1 hour at 375 degrees.

Combine all sauce ingredients in a pan and cook over medium heat until melted, stirring occasionally. Brush hens with half the sauce and continue baking, uncovered until hens are tender (about 50 minutes). Serve with remaining sauce.

Ribbon of Cherry Cheesecake

Makes 16 servings

  • 1 cup slivered almonds, chopped
  • 1 cup graham cracker crumbs
  • 1/3 cup butter or margarine, melted
  • 1 (21-ounce) can cherry pie filling
  • 3/4 cup plus 2 tablespoons granulated sugar, divided
  • 2 tablespoons cornstarch
  • 1/2 teaspoon almond extract
  • 4 (8-ounce) packages cream cheese, softened
  • 3 tablespoons amaretto liqueur
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 3 eggs, slightly beaten

Cherry Recipe Instructions:

Combine almonds, graham cracker crumbs and butter in a medium bowl; mix well. Press crumb mixture evenly over the bottom and two inches up the sides of a 10-inch springform pan. Set aside.

Puree cherry pie filling in an electric blender or food processor until smooth. Pour pureed cherry pie filling into a medium saucepan. Combine 2 tablespoons granulated sugar and cornstarch; stir into cherry pie filling. Cook, stirring constantly, over low heat until mixture is thick and bubbly. Remove from heat. Stir in almond extract. Set aside to cool.

Put cream cheese, remaining 3/4 cup sugar, amaretto, lemon juice and vanilla in a large mixing bowl. Beat with an electric mixer on medium speed 3 to 4 minutes, or until well mixed. Add eggs all at once; beat on low just until mixed.

To assemble the cheesecake, pour one-third of the cream cheese mixture into prepared crust. Top with about 1/3 cup cherry puree. Swirl cherry mixture into cream cheese mixture, using a knife or spatula. Repeat layers twice ending with cherry puree. Reserve remaining puree.

Bake in a preheated 350-degree oven 60 to 65 minutes, or until the center appears nearly set when gently shaken. Let cool on a wire rack. Refrigerate until ready to serve.

To serve, spoon a generous tablespoon of puree on individual serving plates. Cut cheesecake into wedges and place on top of puree. Refrigerate leftovers.


November 2011 Cherry Recipes

Glazed Cherry Orange Turkey

Makes 8 servings

  • 1 - 2 lb. fresh turkey breast roast
  • 1 teaspoon ground sage
  • 1/2 teaspoon thyme leaves
  • 1/2 teaspoon pepper
  • 1/2 teaspoon Lawry's seasoning salt
  • 1 teaspoon grated orange peel
  • 1 cup orange juice
  • 2 cups fresh or frozen cherries, sweetened (unthawed)

Cherry Recipe Instructions:

Preheat oven to 350 degrees. In a small roaster pan or shallow baking pan, place turkey breast roast. Pour orange juice over turkey; sprinkle with sage, thyme, pepper, salt and orange peel. Bake, basting occasionally, for 1 hour and 20 minutes. Pour sweetened cherries on and around turkey breast. Continue baking for 10 to 15 minutes or until thermometer pops up. Let stand 10 minutes before slicing.

Cherry Kringle

  • 1 package dry yeast
  • 1/4 cup water
  • 2 cups all-purpose flour
  • 1-1/2 tablespoon sugar
  • 1/2 teaspoon salt
  • 1/2 cup shortening
  • 1/2 cup scalded milk
  • 2 egg yolks, beaten
  • Cherry pie filling

Cherry Recipe Instructions:

Soften dry yeast in very warm, not hot, water. Sift the flour, sugar and salt into mixing bowl. Cut in lard until particles are the size of small peas. Combine egg yolks and cooled milk; add yeast mixture. Add to flour mixture, mixing thoroughly. Cover and chill thoroughly, at least 2 hours. Divide dough in half. Roll out, one portion at a time, on lightly floured pastry cloth or board to 18x6-inch rectangle. Spread with cherry pie filling. Fold one side of dough over filling, then cover with the other side. Pinch to seal. Transfer to greased baking sheet. Form into oval or horseshoe shape. Cover. Let rise in warm place until light, 30-60 minutes. Bake at 375 degrees until golden brown (20-30 minutes).

Frost with powdered sugar frosting.


October 2011 Cherry Recipes

Brunch Pie

Makes 6 servings

  • 2 cups individually quick frozen tart cherries, chopped
  • 1/2 pound bulk pork sausage, crumbled
  • 1/2 cup chopped pecans
  • 1-1/2 cups shredded Monterey Jack cheese, divided
  • 6 eggs
  • 1/2 cup milk
  • 1 tablespoon all-purpose flour
  • Salt and pepper, to taste

Cherry Recipe Instructions:

In a 2-quart microwave-safe bowl, combine cherries, sausage and pecans. (Cherries do not need to be thawed before chopping and using in this recipe). Microwave, covered on high (100% power) 2 minutes. Stir and break up sausage pieces. Microwave, covered, on high 2 to 3 minutes more, or until sausage is cooked.

Drain juices from the sausage mixture. Stir in 1/2 cup cheese. Spread sausage mixture evenly in a lightly greased 9-inch, round microwave-safe pie plate. Set aside.

In a microwave-safe bowl, combine eggs, milk and flour. Season with salt and pepper. Microwave, uncovered, on high 3 minutes (beating vigorously with a wire whisk 3 times during cooking), or until two-thirds of egg mixture is cooked. Stir remaining 1 cup cheese into egg mixture; mix well.

Pour egg mixture over sausage mixture. Microwave, covered, on high 4 to 5 minutes (rotating one-half turn after 2 minutes), or until eggs are set in the middle.

Let cool, covered, 5 minutes before serving. Refrigerate any unused portions.

Power Bars

A great pick-me-up any time of day
Makes 32 bars

  • 3/4 cup margarine
  • 2 cups firmly packed brown sugar
  • 2 cups all-purpose flour
  • 2 cups old-fashioned or quick-cooking oats, uncooked
  • 2 teaspoons baking soda
  • 1 can (21 ounces) cherry filling and topping
  • 2 tablespoons granulated sugar
  • 1 tablespoon cornstarch
  • 1/2 teaspoon almond extract

Cherry Recipe Instructions:

Put butter and brown sugar in a large mixing bowl. Beat with an electric mixer on medium speed 3 to 4 minutes, or until well mixed. Combine flour, oats and baking soda. Add flour mixture to sugar mixture; beat on low speed until crumbly.

Spread two-thirds of the oats mixture into the bottom of an un-greased 13x9x2-inch baking pan. Press down to make a firm layer.

Put cherry filling in an electric blender or food processor container; puree until smooth. Pour pureed cherry filling into a medium saucepan. Combine granulated sugar and cornstarch; stir into cherry filling. Cook, stirring constantly, over low heat until mixture is thick and bubbly. Stir in almond extract. Pour cherry mixture over oats layer; spread evenly. Top with remaining oats mixture.

Bake in a preheated 350-degree oven 30 to 35 minutes, or until golden brown. Let cool before cutting into bars.


September 2011 Cherry Recipes

Rosy Pizza

Dried cherries team up with peppers, onions and Canadian bacon for a tasty appetizer or light supper
Makes 8 appetizer servings or 4 entree servings

  • 4 (6-inch) pre-baked Italian bread shells
  • 4 teaspoons olive oil
  • 1-1/2 cups (6 ounces) shredded mozzarella cheese
  • 1/2 cup (2 ounces) shredded Romano or Parmesan cheese
  • 8 slices Canadian bacon, cut into 8 wedges each
  • 1/2 cup dried tart cherries
  • 1/2 cup chopped green bell pepper
  • 12 thinly sliced sweet onion rings

Cherry Recipe Instructions:

Place bread shells on ungreased cookie sheet. Brush surface of each crust with olive oil. combine mozzarella and Romano cheese; sprinkle each bread shell with 1/2 cup cheese mixture. Top with equal portions of bacon, cherries and green pepper. Place 3 onion rings over each pizza.

Bake on a preheated 400-degree oven 10 to 12 minutes, or until cheese is melted and ingredients are hot. Serve immediately.

Cherry-Oats Snack Cake

Dried cherries are available at gourmet and specialty food stores
Makes 8-12 servings

  • 1 cup butter or margarine
  • 2 cup firmly packed brown sugar
  • 2 eggs
  • 1-1/2 cups old-fashioned or quick-cooking rolled oats, uncooked
  • 1/2 cup all-purpose flour
  • 1 teaspoon vanilla extract
  • 1 cup dried cherries
  • 1 package (12 ounces) semisweet chocolate morsels, divided
  • additional dried cherries, for garnish (optional)

Cherry Recipe Instructions:

In a large mixing bowl with an electric mixer, combine butter and sugar. Add eggs; beat well. Add oats and flour; mix well. Stir in vanilla, cherries and 1 cup chocolate morsels.

Spread batter evenly into an ungreased 8 x 8 x 2-inch microwave-safe dish. Cover dish with waxed paper. Microwave on high (100% power) 4 minutes; rotate dish 1/4 turn and microwave on high 4 to 5 minutes longer, or until top of cake appears dry. Sprinkle remaining 1 cup chocolate morsels over top of warm cake. Let stand 10 minutes, then spread chocolate evenly over cake. If desired, sprinkle with additional dried cherries.

Let cake cook completely before cutting.


August 2011 Cherry Recipes

Southwestern Chicken Cherry Wrap

Makes 3 cups/6 small wrap sandwiches

For the dressing:

  • 1/3 cup low fat yogurt
  • 1/4 cup mayonnaise
  • 2 tablespoons barbecue sauce
  • 1 teaspoon lime juice
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground coriander

For the Chicken:

  • 1 tablespoon olive oil
  • 3/4 cup diced yellow onion
  • 1 teaspoon chopped garlic
  • 16 ounces boneless skinless chicken breast cut in 1/2" thin short strips
  • 1/2 teaspoon salt
  • 1/2 cup chopped dried tart cherries
  • 3 tablespoons fresh cilantro, chopped

For Sandwich:

  • 6 seven-inch (36 grams each) whole grain tortillas (La Tortilla Factory)
    Chopped romaine lettuce (optional)
    Diced fresh tomato (optional)

Cherry Recipe Instructions:

In a medium mixing bowl, combine dressing ingredients; set aside.

Heat oil in nonstick saute pan over medium high heat. Add onion and saute for about 4 minutes or until soft and just beginning to brown. Add garlic and cook for one minute longer. Do not brown garlic. Add chicken and cook, stirring frequently, for about 4 minutes or until chicken is just cooked through. Remove from heat and season with salt. Add chicken mixture to the dressing in the mixing bowl. Add cherries and cilantro. Stir to combine. There will be approximately 3 cups of chicken salad.

Place about 1/2 cup chicken salad on warmed tortilla. Add lettuce or tomato if desired. Roll up, burrito style. Serve immediately. Chicken salad is equally delicious served w/o the tortilla.

Door County Cherry Jell-o


  • 1 (6-ounce) package cherry gelatin
  • 1 cup boiling water
  • 1 1/2 cups cold water
  • 3 cups frozen, sweetened red tart cherries, thawed & drained
  • 2 apples, cored & peeled
  • 2 oranges, naval (for a less tangy taste, use only 1 orange)
  • 1 cup chopped walnuts
  • 1 cup sugar

Cherry Recipe Instructions:

Dissolve gelatin in boiling water. Add cold water and stir. Set aside.

Grind the cherries, apples and oranges. Add sugar and mix together. Stir this mixture and the walnuts into the gelatin mixture. Chill.


July 2011 Cherry Recipes

Firecracker Salsa

This spicy mixture wows traditional salsa lovers.
Makes 1 1/2 cups

  • 1/2 cup dried tart cherries
  • 1/2 cup cherry preserves
  • 2 tablespoons red wine vinegar
  • 1/2 cup chopped red onion
  • 1/2 chopped yellow bell pepper
  • 1/4 chopped jalapeno peppers, or to taste
  • 1 to 2 tablespoons chopped fresh cilantro
  • 1 teaspoon lime or lemon juice

Cherry Recipe Instructions:

Combine dried cherries, cherry preserves and vinegar in a small microwave-safe bowl; mix well. Microwave on high (100% power) 1 to 1-1/2 minutes or until hot. Let stand 5 minutes

Stir in red onions, yellow bell pepper, jalapeno peppers, cilantro and lime juice. Refrigerate, covered 3 to 4 hours or overnight. Serve with grilled swordfish or tuna. It's also excellent as a topping for hamburgers.

Cherry S'mores

This is a gooey treat for kids of all ages.
Makes 6 servings

  • 1/2 cup marshmallow creme
  • 1/2 cup dried tart cherries
  • 1/4 cup semisweet chocolate chips
  • 12 graham cracker squares (2 1/2 inches each)

Cherry Recipe Instructions:

Combine marshmallow creme, cherries and chocolate morsels; mix well. Place 6 of the graham crackers on a microwave safe plate. Spoon a heaping tablespoon of marshmallow mixture on each cracker. Top with remaining crackers.

Microwave, uncovered, on high (100% power) 30 to 45 seconds, or until marshmallow mixture is soft and warm.

Note: To prepare in a conventional oven, place 6 of the graham crackers in an ovenproof baking dish. Proceed as above. Bake in a preheated 350-degree oven 2 to 3 minutes, or until marshmallow mixture is soft and warm.


June 2011 Cherry Recipes

Spiced Cherry Salad

Dried cherries add tangly flavor to this colorful salad.
Makes 6 servings

  • 1 cup dried tart cherries
  • 1 (11-ounce) can mandarin orange sections, drained
  • 2 kiwi, peeled and sliced
  • 1/4 cup orange juice
  • 1/4 cup sifted confectioner's sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup slivered almonds, toasted

Cherry Recipe Instructions:

Put dried cherries, mandarin orange sections and kiwi slices in a salad bowl. Combine orange juice, confectioner's sugar and cinnamon in a small bowl; mix well. Pour orange juice mixture over fruit mixture; mix gently. Refrigerate, covered, 1 to 2 hours, stirring occasionally. Sprinkle with toasted almonds just before serving.

Cherry Mallow Cake (Kids Cook)

You'll like this cake - the marshmallows melt and rise to the top for a glaze.
Makes 15 servings

  • 4 cups miniature marshmallows (about 3/4 of a 10-1/2 ounce package)
  • 1 (18-1/4 ounce) package yellow cake mix
  • 1 (21-ounce) can cherry pie filling

Cherry Recipe Instructions:

If you have not cooked before, ask an adult to help you with this recipe. It's an easy recipe, but you may not be familiar with using a mixer or oven.

Spray a 13x9x2-inch baking pan with vegetable cooking spray. Put marshmallows evenly in the bottom of the pan.

Prepare cake mix according to package directions. Pour batter over marshmallows. Spoon cherry filling evenly over cake batter.

Bake in a preheated 350-degree oven 45 to 50 minutes. The top of the cake will be bubbly and the marshmallows will be sticky on top of the cake. Carefully remove pan from oven with hot pads. Set cake pan on hot pads on counter. Don't forget to turn off the oven.

Let cake cool in pan, then cut into squares with a sharp knife.


May 2011 Cherry Recipes

Cherry-Glazed Chicken

Yellow mustard is the secret ingredient in this recipe.
Serves 6

  • 1 (2 1/2- to 3-pound) broiler-fryer chicken, cut up (or 6 chicken breast halves, skinned and boned)
  • 1/2 cup milk
  • 1/2 cup all-purpose flour
  • 1 teaspoon dried thyme
  • Salt and pepper, to taste
  • 1 to 2 tablespoons vegetable oil
  • 1 (16-ounce) can unsweetened tart cherries
  • 1/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 teaspoon prepared yellow mustard

Cherry Recipe Instructions:

Rinse chicken; pat dry with paper towels. Pour milk into a shallow container. In another container, combine flour, thyme, salt and pepper. Dip chicken first in milk, then in flour mixture; coat evenly. Heat oil in a large skillet. Add chicken; brown on all sides. Put chicken in a 13x9x2-inch baking dish. Bake, covered with aluminum foil, in a preheated 350-degree oven for 30 minutes.

Meanwhile, drain cherries, reserving 1/2 cup juice. Combine cherry juice, brown sugar and granulated sugar in a small saucepan; mix well. Bring mixture to a boil over medium heat. Add mustard; mix well. Cook minutes, or until sauce is syrupy. Stir in cherries.

After chicken has cooked 30 minutes, remove baking dish from oven and carefully remove foil cover. Spoon hot cherry mixture evenly over chicken. Bake, uncovered, 15 minutes, or until chicken is done. Serve immediately.

Cherry Blossoms

Prepared the night before, breakfast rolls have never been easier.
Makes 12 rolls

  • 2/3 cup sifted confectioners' sugar
  • 1/4 cup milk
  • 1 cup dried tart cherries, divided
  • 1/4 cup coarsely chopped pecans
  • 1 loaf (14 to 16 ounces) frozen white bread dough, thawed
  • 2 tablespoons butter or margarine, melted
  • 1/4 cup brown sugar
  • 1 1/2 teaspoons ground cinnamon

Cherry Recipe Instructions:

In a small mixing bowl, combine confectioners' sugar and milk; mix well. Pour mixture into a 9-inch deep-dish pie pan. Sprinkle 1/2 cup cherries and pecans evenly over sugar mixture.

On a lightly floured surface, roll bread dough into a 12x8-inch rectangle; brush with melted butter. In a small mixing bowl, combine brown sugar and cinnamon; sprinkle over dough. Top with remaining 1/2 cup cherries. Roll up rectangle, jelly-roll style, starting from a long side; pinch to seal edges. With a sharp knife, cut roll into 12 slices.

Place slices cut-side down, on top of mixture in pan. Let rise, covered, in a warm place 30 minutes, or until nearly double. (Or, cover with waxed paper, then with plastic wrap. Refrigerate 2 to 24 hours. Before baking, let chilled rolls stand, covered, 20 minutes at room temperature.)

Bake, uncovered, in a preheated 375 degree oven 20 to 25 minutes for unchilled rolls and 25 to 30 minutes for chilled rolls, or until golden brown. If necessary, cover rolls with foil the last 10 minutes to prevent over-browning. Let cool in pan 1 to 2 minutes. Invert onto a serving platter. Serve warm.


April 2011 Cherry Recipes

Cherries and Smoked Chops

Serves 6

  • 6 - 1/2 inch thick, smoked pork chops
  • 1/2 cup sugar
  • 2 teaspoons cornstarch
  • dash of salt
  • 1/2 teaspoon orange peel, finely shredded
  • 1/4 cup orange juice
  • 1 1/2 cups fresh or frozen unsweetened, pitted red tart cherries

Cherry Recipe Instructions:

In a medium saucepan, combine the sugar, cornstarch and salt. Stir in the orange peel, orange juice and cherries. Cook and stir until the sauce is thickened and bubbly. Cook and stir for two minutes more. Keep sauce warm while grilling chops.

Grill pork chops over medium coals for 8 to 10 minutes. Turn and grill 7 to 8 minutes more until done. Serve cherry sauce over pork chops.

Hot Spot Cherries

Pecans and cherries pack a punch!
Makes 3 cups

  • 2 cups pecan halves
  • 1 cup dried tart cherries
  • 2 tablespoons Worcestershire sauce
  • 1/2 to 1 teaspoon cayenne pepper, or to taste
  • 1/2 teaspoon garlic powder
  • 1/2 to 1 teaspoon seasoned salt, or to taste
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon dried oregano
  • 2 tablespoons vegetable oil

Cherry Recipe Instructions:

In a medium bowl, combine pecans and cherries. Ina small bowl, combine Worcestershire sauce, cayenne, garlic powder, seasoned salt, cumin and oregano; mix well. Pour over pecan mixture; stir to coat.

Heat oil in a large skillet over medium heat. Add pecan mixture. Cook stirring constantly, about 5 minutes. Do not allow mixture to burn. Remove from ehat. Spread pecans on waxed paper to cool. Store in a tightly covered container.


March 2011 Cherry Recipes

Hawaiian Combo

Very tasty and unusual side dish!
Serves 4 to 6

  • 3 tablespoons brown sugar
  • 2 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1 - 20 ounce can crushed pineapple (juice packed), reserve juice
  • 1 tablespoon butter or margarine
  • 1 - 17 ounce can sweet potatoes, sliced
  • 1 - 12 ounce package smoked sausage links, fully cooked
  • 1 cup frozen pitted red tart cherries

Cherry Recipe Instructions:

In medium saucepan, stir together brown sugar, cornstarch and salt. Drain pineapple, putting juice in saucepan and setting pineapple in crockpot. Gradually stir the cornstarch mixture over medium heat until thick and bubble; then stir 1 minute more. Remove from heat and stir in butter or margarine.

Add sweet potatoes, cherries and sausage links to pineapple in crockpot. Pour sauce over mixture in crockpot. Cover and cook on hight setting for 3 hours. Serve as a side dish with meats and poultry or with an dinner oven pancake or omelet.

Brenda's Cherry Soup


  • 4 cups frozen, sweetened red tart cherries, thawed & drained, reserving juice
  • 4 cups cherry juice or water added to make 4 cups
  • dash of salt
  • 1/2 teaspoon cinnamon

Dumplings:

  • 2 cups flour
  • 1 teaspoon salt
  • 4 teaspoons baking powder
  • 2 tablespoons sugar
  • 3 tablespoons melted butter
  • 1 1/2 cups milk
  • 1 egg, well beaten

Cherry Recipe Instructions:

Combine cherries, juice, salt and cinnamon and heat to boiling.

To make dumplings: Combine flour, salt and sugar and baking powder. Stir in egg, butter and milk.

Drop by teaspoonfuls into the boiling cherries. Cook until dumplings are done. Serve warm or cold.


February 2011 Cherry Recipes

Dried Cherry Apple Stuffed Pork Chops

Makes 6 servings

  • 1 cup apple juice
  • 1/2 cup fresh apple chunks
  • 1/2 cup dried cherries
  • 1/2 cup chopped walnuts
  • 2 tablespoons croutons
  • 1 tablespoon sugar
  • 2 tablespoons dry white wine
  • 1 tablespoon lemon juice
  • 1/2 teaspoon ground ginger
  • 6 pork loin chops, cut 1 inch thick
  • 2 tablespoons cooking oil

Cherry Recipe Instructions:

In saucepan combine apple juice and apples; simmer, covered for 25 minutes. Remove from heat. Add dried cherries and let stand 5 minutes; drain, reserving liquid. Combine cooked fruit mixture, walnuts and croutons. Stir together sugar, wine, lemon juice and ginger. Add to crouton mixture, tossing lightly to moisten. Cut pockets in fat side of chops, cutting lengthwise to bone. Spoon about 1/3 cup of the stuffing mixture into each pocket. If necessary, use wooden picks to hold pockets closed. In large skillet brown chops in hot oil. Place cops in 13x9x2 inch baking pan. Sprinkle chops with a little salt and pepper. Add 1/4 cup reserved apple liquid to pan, adding water if necessary. Bake chops, covered, in 350 degree oven 1 hour.

Jean's Cherry Pie

Makes 8 servings

Filling

  • 3 cups unsweetened frozen red tart cherries, thawed
  • 3 tablespoons cornstarch
  • 1 cup sugar
  • 1/4 teaspoon salt
  • 1 tablespoon butter
  • 1/8 teaspoon almond flavoring

Crust

  • 1 cup flour
  • 1 stick margarine
  • 2 tablespoons cold water

Cherry Recipe Instructions:

Drain cherries, saving juice. Add water to juice, if necessary, to make 1 1/2 cups liquid.

In a saucepan mix cornstarch with a little juice and stir until well mixed. Slowly add rest of juice and continue stirring over medium heat until mixture is clear and thick. Remove from heat. Add sugar, salt, butter and almond. Carefully stir in cherries. Cool while preparing crust.

Crust: Put flour and margarine in a mixing bowl. With pastry blender, cut in margarine until particles are about 1/4 inch in size.

Sprinkle with water, mixing lightly with a fork until all the flour is moistened.

Gather the dough together with your hand until the bowl is clean and press dough firmly into a ball. Divide into 2 balls. Roll out one piece of dough to not quite 1/8 inch thick and place in 9 inch pie pan. Put in cherry filling.

Roll out the other dough and cut into 1/2 to 3/4 inch strips. Moisten edge of bottom pastry with water. Carefully twist half of the strips and place across filling 1 inch apart. Repeat going the other way. Press strips to seal. Fold, lower crust over pastry strips and flute edge. Lightly sprinkle sugar on strips and bake 45 to 55 minutes or until done in 375 degree oven.


January 2011 Cherry Recipes

Cherry Oatmeal Bake

Oats and cherries pack a dietary punch in this yummy breakfast or brunch dish
Makes 4 servings

  • 1/2 cup dried tart cherries
  • 1/2 cup quick oats, uncooked
  • 1/4 cup sugar
  • 1/8 teaspoon salt
  • 2 cups skim milk
  • 1/4 cup egg substitute
  • 1/4 teaspoon almond extract

Cherry Recipe Instructions:

Combine cherries, oats, sugar and salt in a medium bowl. Stir in milk, egg substitute and almond extract. Spray four (10-ounce) custard cups with nonstick cooking spray. Divide mixture evenly between custard cups.

Place filled cups on baking sheet. Bake in a preheated 350 degree oven 30 to 40 minutes, or until centers are still slightly soft. Serve warm.

Sweet & Sour Meatballs

Makes 6-8 servings

Meatballs

  • 2 lbs. ground chuck
  • 1 large onion, grated
  • 1 egg
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon Oriental 5 Spice seasoning

Sauce

  • 3/4 cup chopped cherry jam or cherry jelly
  • 1 (12 ounce) bottle chili sauce
  • 1 to 1 1/2 tablespoons lemon juice
  • cherry juice

Cherry Recipe Instructions:

Combine meatball ingredients. Make into 1 inch balls and place in frying pan.

Combine cherry jam, lemon juice and chili sauce and pour over meatballs. Simmer 30 minutes, stirring occasionally and adding cherry juice to make a thinner sauce if desired.

Serve over rice or couscous.