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. |