NEW Recipes for RED CHERRIES! 1955

NEW Recipes for Red CHERRIES 1955

NEW Recipes for Red CHERRIES 1955


1955 PRIZE-WINNING
Lattice Cherry Pie
(23rd Annual National Cherry Pie Baking Contest)

FILLING

  • 4 cups drained frozen cherries*
  • 2/3 cup cherry juice
  • 3 tablespoons cornstarch
  • 3/4 cup sugar*
  • 1/4 teaspoon salt
  • 4 drops almond extract

CRUST

  • 2 cups sifted all-purpose flour
  • 1 teaspoon salt
  • 2/3 cup plus 1 tablespoon lard
  • 1/3 cup water

Filling: Mix cornstarch, sugar and salt. Add cherry juice; stir until smooth. Cook, stirring constantly, until thick. Add cherries; mix. Cool while preparing crust.

Crust: Sift flour and salt together. Remove 1/3 cup flour mixture, add to water and stir to make a smooth paste. Cut 2/3 cup lard into dry flour mixture until mixture is crumbly. Add flour-water paste; blend in with fork. Shape dough into ball; cut in half. Roll one-half of dough 1/4 inch thick. Spread surface with 1/2 tablespoon lard. Fold dough in half; roll to fit 9-inch pie pan. Line pan. Roll remaining dough in same way. Cut into strips one-half inch wide. Pour cherries into pan. Arrange pastry strips lattice fashion on cherry mixture. Flute edge. Place in hot oven (425°F.) for 20 minutes. Remove from oven, place pie tape around edge. Return pie to oven. Reduce heat to 300°F.; bake 20 minutes. Makes 1 9-inch pie. Serves 7 to 8.

*If canned red sour pitted cherries are used, increase sugar to 1 1/4 cups.

Cherry Cobbler

FILLING

  • 1 cup sugar*
  • 1/4 teaspoon salt
  • 3 tablespoons cornstarch
  • 1/2 cup water
  • 1 cup cherry juice
  • 2 tablespoons lemon juice
  • 1/2 teaspoon grated lemon rind
  • 1/4 teaspoon liquid red food color
  • 1/4 teaspoon almond extract
  • 2 cups drained canned red sour pitted cherries*

CRUST

  • 1 cup prepared biscuit mix
  • 2 tablespoons sugar
  • 2 tablespoons melted butter or margarine
  • 1/3 cup milk

Mix sugar, salt and cornstarch. Add remaining ingredients. Blend. Cook, stirring constantly, until thick. Pour into oblong baking dish, 9 1/2 x 5 1/4 x 2 3/4 inches. Combine biscuit mix, sugar, butter or margarine and milk. Mix well with fork. Knead lightly (about 10 strokes) on lightly floured surface. Roll into rectangle 7 x 5 inches. Cut into squares or triangles. Arrange crusts on cherries. Bake in hot oven (400°F.) until crust is browned and done, about 30 min. Serve hot or cold, plain or with whipped cream. Serves 6.

*If 2 cups of frozen cherries are substituted for drained canned red sour pitted cherries, reduce sugar to 2/3 cup and add extra water to cherry juice, as needed, to fill cup.

Cherry Upside-down Cake

  • 2 cups drained canned red sour pitted cherries*
  • 3/4 cup sugar*
  • 2 tablespoons cherry juice
  • 1 tablespoon quick cooking tapioca
  • 1/8 teaspoon liquid red food color
  • 1 box yellow cake mix

Mix first five ingredients. Cook over low heat, stirring constantly, until tapioca is clear. Pour into greased square (8 x 8 x 2 inch) pan. Prepare cake mix as directed on package. Pour 1/2 of the batter over cherry mixture. (Make cupcakes with remaining batter) Bake in a moderate oven (375°F.) until done, about 30 minutes. Cool 10 minutes; turn upside down on serving plate. Serve plain or with whipped cream, as desired. Serves 6.

*If frozen cherries are substituted for canned red sour pitted cherries, reduce sugar to 1/2 cup.

Cherry Ring Salad

  • 1 envelope plain gelatin
  • 1/4 cup cold water
  • 1 cup cherry juice
  • 1/2 cup orange juice
  • 3/4 cup sugar*
  • 1/4 teaspoon salt
  • 1/4 teaspoon liquid red food color
  • 2 cups drained canned red sour pitted cherries*

Soften gelatin in cold water. Combine remaining ingredients, except cherries; heat to boiling. Add gelatin; stir until dissolved. Cool until mixture starts to “set”. Fold in cherries. Pour into 1-quart mold. Chill until firm. Un-mold; serve with Cream Cheese Dressing. Serves 6.

*If 2 cups of frozen cherries are substituted for drained canned red sour pitted cherries, reduce sugar to 1/2 cup and add water to cherry juice, as needed, to fill cup

Cherry Sauce

  • 1 cup sugar*
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 1 cup water
  • 1 cup cherry juice
  • 2 tablespoons lemon juice
  • 1/2 teaspoon lemon rind
  • 1/4 teaspoon liquid red food color
  • 2 cups drained canned red sour pitted cherries*

Mix sugar, cornstarch and salt. Add remaining ingredients. Blend. Cook, stirring constantly, until thick. Serve.

*If frozen cherries are substituted for canned red sour pitted cherries, reduce sugar to 2/3 cup.

Attractive Cherry Sauce Adds Glamor and Good Eating to Every Day Foods

Serve cherry sauce on white, yellow, angel food or sponge cake, ice cream in meringue shells; it’s delicious! Add 1/8 teaspoon ground cloves and cinnamon to sauce to make a spicy cherry sauce, ideal to serve with ham or luncheon meat.

Cherry Cream Dessert

  • 1 cup sugar*
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 1/2 cup water
  • 3/4 cup cherry juice
  • 2 tablespoons lemon juice
  • 1/2 teaspoon lemon rind
  • 1/4 teaspoon liquid red food color
  • 1/4 teaspoon almond extract
  • 2 cups drained canned red sour pitted cherries*
  • 1 package instant vanilla pudding mix

Mix sugar, cornstarch and salt. Add remaining ingredients. Blend. Cook, stirring constantly, until thick. Pour into shallow 10 inch bowl or pyrex pie plate. Chill well. Prepare 1 package of instant vanilla pudding mix as directed on package. Chill until pudding starts to thicken. Spoon onto cherry filling. Serve plain or garnish with whipped cream and cherries. Serves 6 to 8.

*If frozen cherries are substituted for canned red sour pitted cherries, reduce sugar to 2/3 cup. Add extra water to cherry juice as needed to fill to 3/4 cup.

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2 thoughts on “NEW Recipes for RED CHERRIES! 1955

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