124
WBM february 2018
RECIPE COURTESY OF
MARTHA JETER
INGREDIENTS:
2 packages black cherry Jell-O
1 medium can crushed pineapple
1 can Oregon dark sweet cherries
in heavy syrup
1 cup boiling water
½ cup Port wine
1 cup slivered almonds, toasted
PREPARATION:
Dissolve the Jell-O in boiling
water. Remove from heat. Drain the
juice from the cans of cherries and
pineapple and add to Jell-O. Add
the wine and stir all ingredients
together. Refrigerate until it sets.
Place almonds on top, plus a dab
of cream cheese, mayonnaise or
whipped cream to taste. Serves 6-8
people.
RECIPE COURTESY OF SHIRLEE GEARHEART
CRUST INGREDIENTS:
1 cup flour
3 Tbsp sugar plus extra for sprinkling
¼ tsp salt
1 ½ tsp baking powder
6 Tbsp butter, cubed
6 Tbsp milk
PREPARATION:
Preheat oven to 375 degrees. To make the crust that will top the
cobbler, mix dry ingredients in a bowl and then cut in butter until
mixture resembles small peas. Pour in milk and mix gently. Turn the
dough onto a floured surface, knead lightly and then roll out to size
of baking dish.
For filling, mix sugar and cornstarch together. Toss with cherries
and almond extract, and place in baking dish. Cover with dough,
punch a few holes in surface, brush with some milk and sprinkle
sugar over the top. Bake for 50 minutes.
blackcherry
salad
cherry
cream
pie
cherry
cobbler
FILLING INGREDIENTS:
1 24-oz bag cherries, frozen
½ cup sugar
2 tsp almond extract
2 Tbsp cornstarch
RECIPE COURTESY OF
SHIRLEE GEARHEART
PIECRUST INGREDIENTS:
1 ¼ cups graham crackers,
crushed
¼ stick butter, softened
¼ cup sugar
FILLING INGREDIENTS:
1 8-oz package cream cheese,
room temperature
1 can Borden’s sweetened
condensed milk
½ cup lemon juice
1 tsp vanilla
1 can cherry pie filling
PREPARATION:
To prepare the crust, mix all
the ingredients together and
press into pie pan. Bake at 375
degrees for 8 minutes.
Meanwhile, prepare the fill-ing
by mixing together the
ingredients. Pour into the cooled
piecrust and refrigerate for 3
hours or until firm. Top with
cherry pie filling.