George Washington has long been celebrated for honestly confessing that he chopped down the cherry tree (even though we know it’s really just a myth). But the occasion of his birthday is always a great opportunity to share our favorite cherry recipes! We cannot tell a lie — these desserts are deliciously sinful!
1 (21-ounce) can cherry pie filling
3/4 cup packed brown sugar
2/3 cup quick-cooking oats
1/3 cup all-purpose flour
1/4 cup butter or margarine
Spoon cherry pie filling into greased 9-inch pie plate. In bowl, combine brown sugar, oats, and flour; cut in butter until crumbly. Sprinkle over filling. Microwave on high for 12 to 14 minutes. Serve warm with vanilla ice cream. Makes 4 servings.
Banana Split Cake
2 cups graham cracker crumbs
3/4 cup white sugar
1/4 pound butter, melted
2 (8-ounce) packages cream cheese
1 1/2 cups confectioners’ sugar
4 bananas, sliced
1 (15-ounce) can crushed pineapple, drained
1 (16-ounce) container frozen whipped topping, thawed
1 (16-ounce) jar maraschino cherries, drained
12 ounces crushed peanuts
Combine graham cracker crumbs, white sugar, and melted butter. Mix together and press into 9×13-inch pan; refrigerate until chilled. Beat together cream cheese and confectioners sugar; spread over graham cracker crust. Layer bananas and pineapple on top of cream cheese mixture; cover fruit with whipped topping. Top with cherries and chopped nuts; refrigerate and serve chilled. Makes 12 servings.
Chocolate Covered Cherries
60 maraschino cherries with stems
3 tablespoons butter, softened
3 tablespoons corn syrup
2 cups sifted confectioners’ sugar
1 pound chocolate confectioners’ coating
Drain cherries and place on paper towels to dry. In medium bowl, combine butter and corn syrup until smooth. Stir in confectioners’ sugar and knead to form a dough. Chill to stiffen if necessary. Wrap each cherry in about 1 teaspoon of dough. Chill until firm. Melt confectioners’ coating in heavy saucepan over low heat. Dip each cherry into coating by its stem, and place on waxed paper lined cookie sheets. Chill until completely set. Store in airtight container in cool place. Best after 1 to 2 weeks.
Cherry Icebox Cookies
1/2 cup butter
1/2 cup butter-flavored shortening
1 cup white sugar
1 teaspoon vanilla extract
2 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 (10-ounce) jars maraschino cherries, drained and chopped
1 1/4 cups chopped pecans
1 (2.25-ounce) jar red decorator sugar
In medium bowl, beat butter and shortening. Add sugar; cream well. Mix in egg and vanilla. Sift flour, baking powder, and salt; stir into creamed mixture. Pat cherries between paper towels to remove excess moisture. Stir cherries and pecans into dough. Cover and chill for 2 hours. Shape cold dough into two logs. Roll logs in colored sugar, wrap in wax paper, and chill again until firm (approximately 1 hour). Unwrap dough and slice into 1/4-inch slices. Place on lightly greased cookie sheets, and bake at 400 degrees for 8 to 10 minutes. Allow cookies to cool for one minute before removing from cookie sheets. Cool on wire racks. Makes 24 servings.
Photo: By Christina Milioni – Flickr: Sour Cherry Sauce, CC BY 2.0, https://commons.wikimedia.org/w/index.php?curid=32126986