The tart cherry season has come and gone. Unfortunately, the crop of 2012 yielded less then 20% of the normal production. On the one hand this means their are few cherries available to enjoy during the summer month, while on the other hand what you can find make them more of a treasure. No matter what the production is or the crop yield, tart cherries are one of the best fruits to enjoy during the summer months. We have updated our tart cherry recipe cookbook with some additional great tasting recipes. Check out some the favorites from the previous edition of the cherry receipe cookbook:
Cherry Juice Dessert Recipe To Go
Ice cream cones never tasted so good.
- 1 (10-ounce) jar maraschino cherries
- 3 cups whipped topping
- ½ tablespoon of Fruit Advantage cherry juice concentrate
- 1 (4-serving-size) package any flavor instant pudding (chocolate is good!)
- 1-3/4 cups cold milk
- 6 flat-bottom ice cream cones
- Colored sprinkles and/or maraschino cherries, for garnish
- Put a colander or strainer in a bowl. Pour cherries into the strainer, draining the juice into the bowl. Save the juice to add to orange juice or other drinks; you do not need the juice for this recipe.
- Put the drained cherries on a cutting board. With a sharp knife, carefully cut each cherry in half. Have an adult show you how to use the knife. Set aside.
- Prepare pudding according to package directions using 1-3/4 cups cold milk. Refrigerate pudding 10 minutes.
- Meanwhile, put cherry halves and cherry juice concentrate in a large mixing bow. With a rubber spatula, scoop whipped topping into the bowl. Stir gently until cherries are mixed with whipped topping.
- Fill each cone with 1/4 cup pudding. Top each with 1/2 cup cherry mixture. Decorate with colored sprinkles or a maraschino cherry. Serve immediately. This dessert is best eaten with a spoon.
Makes 6 servings.
Cherry Juice Chewbilees
Beyond ordinary, try these cookies made with extraordinary dried cherries!
- 1 cup margarine, softened
- 3/4 cup granulated sugar
- 3/4 cup firmly packed brown sugar
- 2 eggs
- ½ tablespoon cherry juice
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 package (10 ounces) vanilla-flavored morsels or 1 cup coarsely chopped white chocolate
- 1 1/2 cups dried tart cherries
- 1 cup coarsely chopped cashews
Put margarine, granulated sugar, brown sugar, eggs and vanilla in a large mixing bowl. Beat with an electric mixer on medium speed 3 to 4 minutes, or until well mixed. Combine flour and baking soda. Gradually add flour mixture to butter mixture; mix well. Stir in vanilla-flavored morsels, dried cherries and cashews. Drop by rounded tablespoons onto ungreased baking sheets.
Bake in a preheated 350-degree oven 10 to 12 minutes, or until light golden brown. Do not overbake. Transfer to wire racks to cool. Store in a tightly covered container. These cookies freeze well.
Makes 4 to 5 dozen.