Cherry Crunch

Heat oven to 325ºF

Pat half box of yellow cake mix into oblong pan (13 x 9 x 2 inch), building up 1/2 edge.  Spread 2 cans (1 lb 4 oz each) cherry pie filling over cake mixture to within 1/2" of pan edge.
Blend 1/2 cup butter and 1/2 cup chopped walnuts with other half of cake mix and sprinkle over the top.
Bake for 45 minutes and serve warm with whipped cream or ice cream.

Spice Date, Cherry, Almond and Carob bars

1 cup dates such as medjool or honey dates

1/2 cup dried cherries

1/8 cup carob or cocoa powder

1/8 tsp cinnamon

a tiny pinch of cayenne pepper to taste

3/4 whole salted almonds

Toast the almonds, if desired in a dry non-stick frying pan over medium heat, just until they start to become fragant.  Be careful that you do not burn them.  Set aside.  Pulse the dates in a food processor with 1/4 cup of the dried cherries, carob powder and spices until the mixture is ground to a thick paste.  Add almonds to the dates and pulse to chop the nuts.Remove the container from the food processor and take out the blade.  Stir in the remainder of the dried cherries.  Line a square baking pan with plastic wrap and press the mixture firmly into the pan.  Refrigerate for an hour and the turn out onto a cutting board.  Remove the wrap and cut into 8 to 10 bars.  Wrap each bar in plastic wrap and reshape by pressing each side on a flat surface if desired.

Tip: wipe your knife with a hot water soaked paper towel between cuts to prevent it form sticking.  You can reuse the piece of wrap you lined the pan with to wrap your bars.

Galletas con Cereza

250 gramos de mantequilla
180 gramos de azúcar glass
2 huevos
1 yema
400 gramos de harina cernida
cerezas en almíbar al gusto

Bata la mantequilla y el azúcar glass, los huevos y la yema.  Posteriormente agregue la harina cernida.  Mezcle bien.  Coloque la pasta en una manga pastelera con punta rizada grande.  Forme las estrellas sobre una placa levemente engrasada.  En medio de cada galleta coloque la mitad de una cereza en almíbar.

Hornee a 180ºC de 30 a 40 minutos.

Angel Food Jello Cake

1 angel food cake mix
fresh cherries
1 cup chocolate chips
fresh whipped cream
1/2 cup chopped pecans
1 box cherry jello

Prepare Angel cake according to directions.  Poke holes with plastic straw all over top of cake, about 2 inches apart.  Pour in prepared Jello.  Frost with whipped cream and garnish with chocolate chips, pecans and cherries.  Refrigerate 1 hour and serve.

Cherry Torte

Filling

1 oz cream cheese
1 12 oz cool whip
1 cup powdered sugar

Cream above and spread on graham cracker crust (9 x 13 pan)

Top 1 can cherry pie filling to wich you add:
1 tbsp lemon juice
2 tbsp sugar
1/4 tsp almond extract

Cherry Nut Bars

Crust

1 cup sifted fluor
3 tbsp powdered sugar
1/2 cup butter

Mix as pie crust and spread in pan. Bake at 350ºF (180ºC) a few minutes.

Filling

2 eggs slightly beaten
1 cup sugar
1/4 sifted fluor
1/2 tsp baking powder
1/4 tsp salt
1 tsp vanilla
3/4 cup nuts
1/2 cup coconut
1/2 cup maraschino cherries cut up

Mix all ingredients pour on top of crust.  Bake 25 minutes. Cut and let cool. Pan: 9 x 13.

Cherry Cheese Dessert

Crust

1 1/2 cup graham cracker crumbs
1/2 cup sugar
1/3 cup butter or margarine

Mix together and place in long pan.

Filling

2 eggs beaten
1/2 cup sugar
8 oz cream cheese
1/2 tsp vanilla

Beat all together in electric mixer, and spread on top of crust.  Bake 15 minutes in 375ºF (190ºC) oven.
When cool, pour 1 can blueberry or Cherry pie mix over.  Chill overnight in refrigerator.
Serve with whipped cream.

Cherry Angel Torte

Ingredients

4 cups fresh cherries

1 10 inch angel food cake

French Cream Filling

1/2 cup heavy cream

2 tbsp sugar

Pit and half 2 cups of cherries, chill.  Pit and chop remaining cherries.  Slice cake to make 3 layers.  Prepare creme filling.  Fold chopped cherries into cream filling.  Spread half of filling on each of two layers and top with 3rd layer.  Whip cream and sugar.  Spread over top.  Arrange cut cherries on top.

French Creme Filling

1/2 cup sugar

3 tablespoons fluor

2 tablespoons cornstarch

1/2 tsp salt

1 3/4 cup milk

2 egg yolks

1 tsp vanilla

1/2 cup heavy cream whipped

Combine sugar, fluor, cornstarch and salt.  Gradually stir in milk.  Cook over medium heat, stirring constantly until mixture thickens and boils, cook and stir 2 minutes.  Stir a little hot mixture into egg yolks.  Return to hot mixture.  Bring just to boiling, stirring constantly.  Cool.  Add vanilla, chill.  Beat smooth, fold in whip cream.

Cherry for Freezing

Syrup: 1 cup sugar, 2 cup water, boil to dissolve, refrigerate until syrup is ice cold.
Cover cherries with syrup, crumble wax paper on top, cover and freeze.

Black Forest Pie

Ingredients

1 graham cracker pie crust (6 oz)
1 pkg (8 oz) cream cheese softened
1/4 cup sugar
1/2 cup cocoa
1 egg
1/2 tsp almond extract
1 cup non-dairy whipped topping, thawed
1 can (21 oz) cherry pie filling, chilled.

Preheat oven to 350ºF. Beat cream cheese until fluffy; add sugar and cocoa, mix well.  Add eggs and almond extract.

With a spatula, scrape filling into crust, spread evenly.

Bake 35 minutes.  Cool and refrigerate.  Just before serving, top with non-dairy whipped topping and cherry pie filling.

HINT: Soften cream cheese in microwave on high 15 to 20 seconds.