Recipes Included On This Page Carrot Cake Cherry Bread Cherry Marshmallow Dessert Cherry Pancakes or Fritters Cherry Pierogi Cherry Salsa Chocolate Panna Cotta with Port and Balsamic Glazed Cherries Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Carrot Cake Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Volume 9-10 Oct 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups corn oil 1 3/4 cups sugar 3 eggs 8 ounces crushed pineapple -- (1 cup) 1 teaspoon ground cloves 2 cups all purpose flour 2 teaspoons baking soda 1/2 teaspoon salt 3 teaspoons cinnamon 2 cups peeled and grated carrots 1 cup chopped walnuts Cream Cheese Frosting 16 ounces cream cheese 1 cup confectionary sugar -- (powdered sugar) 1 teaspoon vanilla blending well 3/4 cup coconut Beat together corn oil, sugar and eggs until well combined. In a bowl, sift together flour, baking soda, salt, cinnamon and cloves. Add to egg-sugar mixture, mixing well. Drain the pineapple and carrots, nuts and pineapple to bowl. Blend to mix well. Pour batter into greased and floured 10-inch cake pans (or one 9x13). Bake at 350F. for 50-60 minutes or until a pick inserted in center comes out clean. Let cool on rack and prepare frosting. Cream Cheese Frosting Cream together 2 packages (8 ounces) of cream cheese, 1 cup of confectionary sugar and 1 teaspoon vanilla; blending well. Sprinkle with 3/4 cup of coconut. Contributed to the FareShare Gazette by Gonzo in response to a request; 22 June 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 599 Calories; 49g Fat (72.1% calories from fat); 7g Protein; 36g Carbohydrate; 1g Dietary Fiber; 94mg Cholesterol; 430mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Fruit; 9 1/2 Fat; 2 Other Carbohydrates. * Exported from MasterCook * Cherry Bread Recipe By : January, 2004 recipe Serving Size : Preparation Time :0:00 Categories : Volume 9-10 Oct 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 stick butter 3/4 cup sugar 2 eggs -- beaten 1 tablespoon vanilla 1 3/4 cups flour 1/2 tablespoon coriander -- or cardamom 1/2 teaspoon salt 1 tablespoon baking powder 1 cup fresh cherries -- pitted Grease a 9- x 5-inch loaf pan. Preheat oven to 350F. Cream butter with sugar in large bowl. Mix eggs and vanilla. Separately, sift together flour, coriander, salt and baking powder. Combine wet and dry ingredients. Add cherries. Mix well. Pour batter into loaf pan, and bake for 45-55 minutes. Cool for 10 minutes in pan. Remove to wire rack to fully cool. Source : "America the Beautiful Calendar 2004" Contributed to the FareShare Gazette by Mary; 20 June 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cherry Marshmallow Dessert Recipe By : Unknown Serving Size : 6 Preparation Time :0:00 Categories : Volume 9-10 Oct 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound canned tart cherries 1 cup cherry liquid plus water 3/4 pound marshmallows 1 cup heavy cream -- whipped 1 cup vanilla wafer crumbs Drain tart cherries and add water to liquid to make 1 cup. Heat liquid to boiling. Add marshmallows. Cover and remove from heat. Let stand for 5 minutes until marshmallows are melted. Place pan over ice water and beat until thickened. Fold in cherries and whipped cream. Sprinkle half of vanilla wafer crumbs in 11 x 7 x 1 1/2-inch pan. Top with cherry mixture and rest of crumbs. chill overnight. Cut into squares. Serves 6. NOTES : Can use 2 to 3 cups of fresh pitted sour cherries for canned. Contributed to the FareShare Gazette by Bobbie; 21 June 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 376 Calories; 17g Fat (38.8% calories from fat); 2g Protein; 57g Carbohydrate; trace Dietary Fiber; 61mg Cholesterol; 83mg Sodium. Exchanges: 0 Non-Fat Milk; 3 1/2 Fat; 3 1/2 Other Carbohydrates. * Exported from MasterCook * Cherry Pancakes or Fritters Recipe By : Mennonite Cookbook, by May Emma Showalter Serving Size : 8 Preparation Time :0:00 Categories : Volume 9-10 Oct 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups flour 1/2 teaspoon salt 2 eggs 3 tablespoons sugar 1 cup milk 2 cups fresh cherries or canned cherries [sour or sweet cherries may be used] Sift flour and measure. Sift flour and salt together. Beat eggs and add milk. Combine with flour mixture. Beat until a smooth batter. Add drained pitted cherries and blend into mixture. Drop by spoonfuls onto a well greased, hot skillet. Fry until the edges curl and cakes are brown on both sides. Sprinkle each cake generously with sugar and stack in layers on a plate. Makes 12 to 16 pancakes. Mennonite Cookbook, by May Emma Showalter Recipe signed: Mrs. C.F. Yake, Scottdale, Pa. ­ She says it is a very old recipe. Contributed to the FareShare Gazette by Claudia; 27 June 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 126 Calories; 2g Fat (17.7% calories from fat); 5g Protein; 21g Carbohydrate; 1g Dietary Fiber; 57mg Cholesterol; 166mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Cherry Pierogi Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 9-10 Oct 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 500 grams black cherries -- pitted (1 pound) 1 tablespoon fresh bread -- cut into small pieces 1 tablespoon sugar 60 grams butter -- melted (2 1/2 ounces) Sour Cream For the dough: 350 grams flour -- (13 ounces) 1 pinch salt 1 egg For the dough: Sieve flour with salt in large bowl. Make a well in the middle; add egg in the middle of the well, add 8 cl (80 mL/2 1/2 fluid ounces) lukewarm water. Mix then knead until dough is soft and does not stick to fingers or bowl. Divide dough into 4 equal parts. Roll them until they are 1/4-inch thick. Keep them on a plate, covered with a wet towel, to keep them from drying up. Using a cup or a glass, cut out circles about 5 cm (2 inches) wide. Mix fruit with bread and sugar. Spoon 1 to 2 teaspoons of this mixture in center of each circle. Brush edges of pastry with egg wash and fold pastry over, creating a turnover-style pastry. Brush tops with egg wash. Bake for about 18 minutes, until a light golden brown. N.B. The original recipes calls for blackberries but I thought it can well be adapted to black cherries. (Life ­ Maria Lemnis et Henryk Vitry ­ Old Polish Traditions in the kitchen and at the table) Contributed to the FareShare Gazette by Claudia; 25 June 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cherry Salsa Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 9-10 Oct 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup fresh sweet cherries -- pitted 2 tablespoons fresh basil -- chopped 2 tablespoons green bell pepper -- finely chopped 1 teaspoon lemon juice 1 teaspoon Worcestershire sauce 1 teaspoon grated lemon peel 1/8 teaspoon salt Hot pepper sauce -- to taste Chop cherries in food processor or manually. Combine all ingredients. Mix well. Refrigerate at least 1 hour. Contributed to the FareShare Gazette by Jennie; 23 June 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 13 Calories; trace Fat (4.1% calories from fat); trace Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 316mg Sodium. Exchanges: 1/2 Vegetable; 0 Fruit; 0 Other Carbohydrates. * Exported from MasterCook * Chocolate Panna Cotta with Port and Balsamic Glazed Cherries Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 9-10 Oct 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For Panna Cotta Canola oil 1 cup whole milk 2 1/4 teaspoons unflavored gelatin 2 cups whipping cream 1/2 cup sugar 5 ounces bittersweet chocolate -- chopped 1/2 teaspoon vanilla extract 1 dash black pepper For the Cherries 1 pound sweet cherries -- stemmed & pitted 3/4 cup ruby Port 1/2 cup sugar 2 tablespoons balsamic vinegar For panna cotta: Brush six 3/4-cup glass custard cups with canola oil. Pour milk into medium bowl. Sprinkle gelatin over; let stand until gelatin softens, about 5 minutes. Stir cream and sugar in heavy medium saucepan over medium-high heat until sugar dissolves. Bring to boil; remove from heat. Add chocolate; whisk until melted. Whisk warm chocolate mixture into gelatin mixture; stir to dissolve. Stir in vanilla. Working in 2 batches, transfer mixture to blender and use only 3 on/off turns to just fully blend mixture (do not overmix). Divide mixture among custard cups. Cover and chill 24 hours. (Can be made 2 days ahead. Keep chilled.) For cherries: Stir cherries, Port, sugar and vinegar in heavy large skillet over high heat until sugar dissolves. Bring to boil; reduce heat to medium; simmer until cherries are soft and wooden spoon leaves path in sauce when drawn across bottom of skillet, about 15 minutes. Remove from heat. Cool to room temperature. (Can be made 2 days ahead. Cover and refrigerate. Bring to room temperature before continuing.) Set custard cups in large baking dish. Pour enough hot water into dish to come halfway up sides of cups. Let stand 11/2 minutes. Take cups out of water; wipe bottoms dry. Invert each onto plate, shaking gently to dislodge panna cotta. Spoon cherries and sauce over panna cottas and serve. Makes 6. Bon Appétit; August 2004 Contributed to the FareShare Gazette by Jennie; 22 June 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 609 Calories; 44g Fat (61.0% calories from fat); 6g Protein; 57g Carbohydrate; 5g Dietary Fiber; 114mg Cholesterol; 58mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 1/2 Non-Fat Milk; 8 1/2 Fat; 2 1/2 Other Carbohydrates.

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.