|1. Cherry Crisp|
Mix the following together and let stand for 10-15 minutes:
--3 1/2 cups pitted tart cherries
--1/4 cups cherry juice
--1 Tbsp. cornstarch
--2 Tbsp. tapioca
--1/2 cup sugar
With a pastry blender, mix the following:
--1 cup quick rolled oats
--1/3 cup butter/margarine
--1/2 cup brown sugar
--1/2 cup flour
Place cherry mixture in the bottom of a greased 8" x 8" baking pan. Spread rolled oat mixture over the cherries. Bake at 350° for 20 minutes or until cherries are really bubbling.
2. Tart Cherry Jam
--2 lbs., 5 oz. pitted cut up tart cherries
--1 box sure jell fruit pectin
--2 oz. sugar
Using an eight quart preserving kettle, mix the cherries and the pectin. Bring to boil over high heat, stirring well.
Remove from heat & quickly stir in sugar. Return to heat & bring to a hard boil and boil for one minute.
Remove from heat and pour into sterilized jars, following proper canning procedures. Process for 5 minutes in water bath, remove jars and let cool.
3. Tart Cherry Sauce
--1/4 cup sugar
--1 1/2 tbsp. cornstarch
--2 cups pitted cherries
--2 tbsp. margarine
Mix sugar and cornstarch. Stir in pitted cherries. Cook over medium heat until thickened.
Remove from heat & add margarine. Stir well. Serve over ice cream, cake or cheese cake. Keep refrigerated.