125
RECIPE COURTESY OF SHIRLEE
GEARHEART, from Little Chapel on
the Boardwalk 1952-2002 Cookbook
½ cup brandy
Vanilla ice cream
2 17-oz cans pitted
dark sweet cherries,
well drained
cherry topped
cheesecake
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INGREDIENTS:
1 10-oz jar red
currant jelly
PREPARATION:
Melt jelly in a medium skillet over medium heat, stirring gently. Add
cherries. Heat until simmering. Pour in brandy, bring to a light boil. Light
brandy with a match. Spoon flaming cherries over scoops of vanilla ice
cream. Serves 6.
INGREDIENTS
2 cups sour cherries, stemmed
and pitted (sweet fresh
cherries will also work)
½ cup sugar
2 tsps fresh lemon juice
1 tsp pure almond extract
1 Tbsp cornstarch
PREPARATION
Place the cherries, sugar and
lemon juice in a pot over medium
heat. Stir to dissolve the sugar.
Meanwhile, mix the cornstarch
in a small bowl with just enough
water to form a smooth mixture,
then add to the cherries and mix
well. Add the mixture before the
cherries come to a boil, or it will be
lumpy. Continue to stir the cher-ries
and sauce, just until it comes
to a boil and is slightly thickened
and glossy. Remove from heat. The
filling is perfect for pies, crumbles
and cobblers or simply eaten on its
own over vanilla ice cream.
cherries
jubilee
sour
cherry
pie
filling
RECIPE COURTESY OF JAN KELLY
INGREDIENTS:
1 package yellow cake
mix
2 Tbsp vegetable oil
2 8-oz packages cream
cheese, softened
½ cup sugar
PREPARATION:
Reserve 1 cup dry cake mix. In a large bowl, combine
remaining cake mix with 1 egg and oil until crumbly.
Press into two pie plates for crust. In the same bowl,
blend cream cheese and sugar. Add 3 eggs and reserved
1 cup of cake mix; mix 1 minute at medium speed.
Slowly add milk and flavorings, mixing until smooth.
Pour into crusts. Bake at 300 for 50-55 minutes until cen-ter
is firm. When cool, top with cherry pie filling. Chill in
refrigerator before serving.
4 eggs
1 ½ cups milk
3 Tbsp lemon juice
3 tsp vanilla extract
1 can cherry pie filling
RECIPE COURTESY OF
COLLEEN THOMPSON