cherry

This easy Cherry Pie Filling can be made with tart or sweet cherries and is perfect for a no bake pie or any cherry dessert. Plus the filling is gluten-free!

Cherry Pie Filling

cherries (pitted)

water

sugar

cornstarch

lemon juice (see note)

Pit your cherries and place them in a medium saucepan with the water. Place over medium-low heat and cover. Bring to a boil and cook until the cherries start to soften and release their juices, about 10-15 minutes.

Make a cornstarch slurry: add the cornstarch with an additional 1/4 cup of COLD water to a small bowl and stir with a spoon.

Add the lemon juice if you feel the mixture is too sweet (see note).

Stir the sugar into the cherries, then add the cornstarch slurry. Stir continuously while the mixture thickens, which will happen fast.

Remove the cherries from the heat and place in a bowl or large jar. Cool to room temperature then chill until ready to use. You can also freeze. Will last up to 4 days in the refrigerator

https://embed.mediavine.com/videos/vdu5ryubvvqen6mwwiv4

Looking for a way to use all of those fresh summer cherries? Make homemade Cherry Pie Filling! My recipe is so easy and you only need five ingredients!

No need for ice in these Frozen Fruit Smoothies from Food Network Kitchen: Frozen bananas and berries add a rich, creamy thickness with milk, yogurt and honey.

Frozen Fruit Smoothies

banana,

frozen strawberries, raspberries,

milk

yogurt

orange juice

honey

Put all the ingredients in a blender and process until smooth. Pour into glasses and serve.

Cooks note: For non-dairy smoothies, substitute 1 cup rice milk for the milk and yogurt. Or, use soy yogurt or milk instead of dairy.

Great texture and perfect amount of sweetness. My only change was, my banana was not frozen. My teenage boys and I loved it!

My teenage girls are connoisseurs of Tropical Smoothie .. I was trying to find a recipe to do at home.. we followed the recipe exactly the first round but ultimately the best batch was using 2 bananas and 3/4 cup orange juice and 3/4 cup milk.. 3 tablespoons of honey.. it was a hit!!!! My wallet has thanked me and this is now a staple in my house!

This is my favorite smoothie . but i am wondering if it is healthy enough for my pregnancy? 

Quick, easy and delicious!  My daughter and I made some to drink and froze more for another day!  This recipe is a keeper!

Love this!! Perfect combination of sweet, creamy and acid. Only used 1 tbsp of honey and it was perfect, 2-3 would've been too much. used 1 cup of strawberries and 1 cup of cherries. And freshly squeezed orange juice from my tree! 

I'm 17 year old girl who has no idea how to cook. I'm lazy and I like things that taste good. I was able to make this and it didn't turn out to be a disaster; it actually tasted great.  It was fun to make and epic to drink. Thank you Food Network, you are my only friend. 

This was very good
Instead of using oranges we used cranberry juice and it was AMAZING!

Incredible smoothie! My family came over for a week but none of us really knew how to cook. This recipe saved my life this week! Simple, quick, and DELICIOUS!!!

https://www.foodnetwork.com/videos/frozen-fruit-smoothies-0238770

Frederic shares tips on blending up a refreshing fruit smoothie.

Pineapple Upside-Down Cake

all-purpose flour

vegetable shortening

baking powder

vanilla extract

salt

eggs

pineapple

(8 tablespoons) unsalted butter,

brown sugar

Maraschino cherries, as needed, stemmed

Make the cake batter: Combine the flour, granulated sugar, milk, shortening, baking powder, vanilla, salt, eggs, pineapple juice and 4 tablespoons of the butter in a large bowl. Beat with a mixer on medium speed until well combined. (There will still be a few small lumps in the batter.) Set aside.

Melt the remaining 4 tablespoons butter in a 12-inch cast-iron skillet over medium heat; swirl to thoroughly coat the skillet. Sprinkle the brown sugar over the butter, making sure it's evenly distributed--you want the entire surface of the butter to be covered in brown sugar. Do not stir. As soon as the sugar dissolves, remove from the heat, layer the pineapple slices over the top and add cherries to the middle of the pineapple slices. Pour the batter evenly over the pineapple and gently spread to even out the top. Bake until a toothpick inserted into the center of the cake comes out clean, 30 to 40 minutes.

Immediately run a knife around the edge of the cake, then put a plate upside down on top of the skillet. Carefully invert the skillet so the cake is turned onto the plate. It should come out pretty easily; if bits of cake stick to the skillet, use a small knife to patch it together. Let cool slightly before cutting into wedges. It's best served warm, but room temperature is fine too.

It was Great! But I used fresh pineapple &amp; all the juice it had in it.
   I also added 2 more Tbsp of Butter to the skillet . And, after putting the brown sugar on the top..... heated it on the stove top to melt, instead of the oven. 
   Then ...’continued the directions’.
   And Yes..... ‘Big Skillet/Big HOT’ be careful.
“Hot cast-iron &amp; Hot Caramelized Sugar!”
Yummy!

What I liked about the recipe is the dumping everything in the bowl and mix!   The cake tastes ok, not great.  The negatives is, I don't think 2 tablespoons of pineapple juice is enough to flavor the cake, no pineapple taste at all.  Second turning out a cake  in a pipping hot heavy cast iron skillet on to a plate is a feat in itself, not to mention dangerous,  So please be careful. 

Thoroughly enjoyed this cake. If you don’t have a 10” or 12” cast iron skillet, be sure to use an alternate pan of ‘like’ size This recipe has a lot of batter! Tip: Spray the sides of your pan, really helps in releasing this yummy sticky fruity sweet cake! Also, I’m not a big fan of maraschino cherries, so I used papaya chunks instead. Still gives you that red center of the pineapple, but  even more fruity!
Jazz B, WA State

The recipe was so easy that I was amazed when I took it out of the oven, it was absolutely gorgeous. I did use fresh pineapple, rather then canned. Other then that I followed the recipe to  the letter. 
My family loved it &amp; to our surprise the cake came right out of the pan! ❤️

Fantastic just changed the decoration on the top er bottom we top lol.  So moist and delicious.

Excellent!  One of my favorite cakes and this recipe is very easy and foolproof !

This has been a family favorite since I was a little girl, and I won’t say how old I am. I got my mother to write down her recipes when I got married so I could be the good cook she was. That is not necessarily a guarantee. I have used a 9x13 pan when I wanted more servings. It works fine and yes it is a little easier to turn out, a cast iron skillet is pretty difficult especially when you get older and loose your strength. It is worth it though if you have someone to help. My mother used to use pecan halves to fill in spaces between the pineapple slices. Thank you Ree for sharing. I was surprised that seemingly so many had never eaten this before. It definitely needs to continue 

I just took out of oven.  Looks just like this picture.  Easy to get out.  Hopefully tastes as good

Why choose between two classic desserts when you can combine the best of both? We made the cherry filling in this cobbler intentionally juicy; the shortcake-inspired biscuits will soak up the extra liquid.

Cherry Biscuit Cobbler

Tbsp. baking powder

lemon zest

kosher salt

all-purpose flour,

(1 stick) chilled unsalted butter, cut into pieces

heavy cream

lb. fresh (or frozen) sweet cherries, pitted

lemon juice

cinnamon

almond extract

Tbsp. unsalted butter, melted, slightly cooled

Tbsp. raw sugar

Vanilla ice cream

1½"-diameter cookie cutter

Why choose between shortcakes and cobbler when you can have one dessert that combines the best of both? The lemony cherry filling is topped with shortcake-inspired cream biscuits (so tender, so light!) that soak up all of those fruit juices without getting soggy.

Bon Appétit

Whisk granulated sugar, baking powder, lemon zest, salt, and 2 cups flour in a medium bowl. Add butter and toss to coat. Quickly smash butter into flour mixture with your fingers, working until the largest pieces are about the size of a pea.

Gradually stream cream into bowl, tossing flour mixture constantly with a fork to distribute. Using a flexible bench scraper or a hard plastic spatula, fold dough over and onto itself several times, scraping bottom and sides of the bowl, to bring together into a mass (dough will feel very wet and sticky).

Turn out dough onto a generously floured surface. Pat into a ¾"-thick rectangle or square with floured hands, using bench scraper or spatula to lift up dough and dust underneath with more flour as needed to prevent sticking. Dust surface with more flour, then cut dough into 4 equal pieces and stack on top of each other. Dust with flour and press down on stack with a rolling pin to flatten to a workable height. Roll out to ½" thick, dusting with more flour as needed.

Use cutter to punch out biscuits as closely as possible, dipping cutter in flour often. Transfer biscuits to a plate. You should have about 40. Gather up dough scraps, reroll, and punch out more biscuits if needed. Chill until ready to use.

Do Ahead: Dough can be made 1 day ahead; wrap tightly and chill.

Place a rack in middle of oven and preheat to 400°. Mix cherries, granulated sugar, lemon juice, cornstarch, cinnamon, vanilla extract, almond extract, and salt in a large bowl. Scrape filling into a 2-qt. baking dish or 9"-diameter cake pan with 2" sides and press down on it firmly to compact. Place on a foil-lined baking sheet.

Arrange chilled biscuits over filling, fitting snugly so they’re touching with only a few gaps. Brush generously with butter; sprinkle with raw sugar.

Bake cobbler 10 minutes. Reduce heat to 350° and continue to bake until biscuits are golden brown and juices are bubbling, 50–65 minutes more. Let cool slightly. Serve cobbler with ice cream.

Do Ahead: Cobbler can be baked 1 day ahead; store tightly covered at room temperature.

This simple Cherry Jam is made with just 3 ingredients, is soft set and tastes out of this world!

Cherry Jam

cherries

lemon

Wash and pit all the cherries and cut&nbsp; three quarters of them in half, leaving the other quarter whole.

Put in a preserving pan (or large deep pan) along with the lemon juice and set over a low heat.

Use a potato masher to lightly crush the cherries and simmer gently until cooked (about 7 minutes).

Add the sugar and heat through on very low until all the sugar has dissolved (running a wooden spoon around the pan will help you know as the sugar will scratch if still solid).

Bring to a rolling boil and time for 10 minutes.

Remove from the heat and drizzle a few drops of jam onto a chilled saucer.

Place saucer into fridge for a minute and then run your finger through the jam, it's ready if it forms a crinkle and is tacky.

If not quite ready boil for another couple of minutes at a time and re-test.

Once ready ladle into hot jars and place lids on immediately.

Allow to cool, then store in a cool dark place (will keep for years but best eaten in first year). Store in fridge once open.

Makes 1.5 standard jars (600 mls).

There's nothing quite like homemade cherry pie. Serve with a big scoop of vanilla ice cream.

Cherry pie

150 grams/5 ounces good-quality black cherry jam

100 milliliters/3½fl oz water

tbsp arrowroot,

red cherries, stalks and stones removed

250 grams/9 ounces plain flour,

175 grams/6 ounces fridge-cold unsalted butter,

tbsp caster sugar,

free-range egg, beaten

Make the most of cherry season with a double cherry pudding, plus chocolate sauce, of course!


Cherry clafoutis with cherry ice cream and chocolate sauce

grams/1¾oz caster sugar

tbsp grenadine

splash cherry brandy

500 milliliters/18fl oz double cream

tin condensed milk

tsp vanilla extract

unsalted butter

900 grams/2lb cherries, stones removed

300 grams/10½oz caster sugar

orange, finely grated zest and juice

kirsch

eggs,

125 grams/4½oz ground almonds

tbsp rice flour

250 milliliters/9fl oz crème fraîche

grams/2¼oz chocolate,

grams/1 ounces butter, softened

5½ tbsp double cream

tbsp coffee-flavoured liqueur

Make this classic pie whilst cherries are in season. It's the perfect summer dessert served just warm with plenty of cream or ice cream

plain flour,

ground almonds, plus 2 tbsp

cold butter

white caster sugar

cherry jam

caster sugar,

2½ tbsp cornflour

egg white, beaten

First, make the pastry. Tip the flour, 50g almonds, butter, sugar and&nbsp;&frac14; tsp salt into&nbsp;a <a href="https://www.bbcgoodfood.com/content/test-five-best-food-processors">food processor</a>.&nbsp;Blend until the mixture resembles breadcrumbs. Beat the egg yolks with 2 tbsp cold water, drizzle over the flour and butter mixture and blend again until the dough starts to clump together. Tip onto a work surface and knead briefly to bring everything together into a smooth dough. Divide into two pieces and shape each lump into a puck shape. Wrap and chill for 30 mins. Will keep, wrapped and chilled, for up to two days.

Remove the stones from the cherries &ndash; either cut&nbsp;them in half and pop&nbsp;out each stone, or use a cherry stoner. Toss the cherries with the jam, sugar and cornflour until there are no floury patches.&nbsp;

If the&nbsp;pastry has been chilled for longer than 30 mins,&nbsp;bring it out of the fridge 20 mins or so before rolling, as it will be very firm. Heat the oven to 200C/180C fan/gas 6. Dust a surface with a little flour, then unwrap one piece of pastry. Carefully roll it out until it&rsquo;s large enough to line the base and sides of a 25cm pie dish, skillet pan or cake tin. The pastry will be very delicate, if any cracks appear when&nbsp;rolling,&nbsp;squash them back together and keep going. Lift the pastry over the&nbsp;rolling pin and into the&nbsp;dish &ndash;&nbsp;don&rsquo;t worry if it breaks, just patch it up by&nbsp;pushing it into the corners and up the sides and closing any holes.&nbsp;There should be a little overhang around the edges. Sprinkle the reserved 2 tbsp almonds over the base, then spread the cherries on top to fill the pie in an even layer.&nbsp;

<a href="https://www.bbcgoodfood.com/content/test-best-rolling-pins">Roll out</a> the remaining pastry so it&rsquo;s large enough to cover the pie. Brush a little beaten egg white around the pastry edge. Top the pie with the pastry lid as it is (piercing&nbsp;a hole in the centre for the steam to escape), or make a lattice topping. To do this, cut the pastry into strips, however wide you like. Arrange half the strips in one direction over the pie, leaving a few centimetres gap between each. Weave the remaining strips under and over these in the opposite direction, creating&nbsp;a lattice pattern. Squash the pastry together around the edge, then trim the excess with a <a href="https://www.bbcgoodfood.com/howto/guide/kitchen-knives-how-buy-best">sharp knife</a>.

Crimp the edge for a neat finish, or use any pastry scraps to make shapes to run around the edge &ndash;&nbsp;we used a piping nozzle to cut small circles. Stick them on with a little more egg wash, then brush the whole pie with a thin layer of egg wash. Sprinkle over a little caster sugar. Bake for 55 mins-1 hr, checking the pie after 40 mins. The edges may brown more quickly than the centre, if this happens, wrap a little kitchen foil around the edge to protect it.&nbsp;

Remove from the oven and leave to cool for 1 hr. If you cut it too soon, the fruit juice will be very runny and flood the pie. Best served just warm with cream or ice cream.

Challah, Sausage, and Dried Cherry Stuffing recipe | Epicurious.com

(4 ounces) pecans

(1-pound)

olive oil

sausage

unsalted

onions,

celery ribs, chopped

garlic cloves,

allspice

Salt

black pepper

tart (Morello) cherries (4 ounces; see Cooks' note:s)

turkey stock chicken broth

parsley

We love the look of 1950s-style pineapple-glazed ham, maraschino cherries and all, but not the cloying sweetness. We spiked the glaze for our retro-chic version with hot sauce and apple cider vinegar to cut through the sugar. For the best results, the ham should rest before slicing just like any other roast; a full hour is ideal, but 30 minutes will work.

Pineapple-Glazed Ham

orange,

10-lb. cured smoked bone-in ham ham

pineapple juice

apple cider vinegar

½ cup (packed) light brown sugar

hot sauce

Maraschino cherries (for serving)

Preheat oven to 300°. Stack 2–3 sheets of foil ample enough to cover ham on a work surface and arrange pineapple and orange slices on top in a single layer. Set ham on fruit (if using a bone-in ham and it has a fat cap, score very lightly, making cuts about ¾" apart) and wrap up tightly. Transfer to a wire rack set inside a large rimmed baking sheet and bake until an instant-read thermometer inserted into the thickest part of ham registers 115°, 3–3½ hours for boneless, 3½–4 hours for bone-in.

Meanwhile, bring pineapple juice, vinegar, brown sugar, and hot sauce to a boil in a large saucepan. Reduce heat; simmer, swirling occasionally, until thick enough to coat a spoon. Keep warm.

Remove ham from oven and increase oven temperature to 425°. Unwrap ham, peeling back the foil so it covers the baking sheet (this will make for easy cleanup). Once oven is at 425°, baste ham with warm glaze and return to oven. Bake, brushing with more glaze every 3 minutes or so, until glaze is deeply browned and thermometer registers 125°, 12–15 minutes. Carefully transfer ham to a cutting board and let rest 30–60 minutes before slicing.

While ham is resting, roast fruit, spooning juices over from time to time, until deeply browned, 20–25 minutes.

Serve ham with roasted fruit and cherries alongside.

Alligator Jaws Pastry is an amazing triangle-shaped glazed pastry filled with delicious cherry buttercream frosting. You know this recipe is calling you!

Alligator Jaws Pastry With Cherry Buttercream Frosting

Tbsp. Yeast

water (warm)

c. milk (lukewarm)

c. sugar

Tbsp. shortening

c. flour

Vegetable oil

c. milk

vanilla

maraschino cherries (from a jar)

Tbsp. juice from maraschino cherries (from the jar)

butter

Alligator Jaws Pastry with Cherry Buttercream Frosting

Dissolve yeast in water in a mixer. In a separate bowl, combine milk, sugar, salt, eggs, shortening and add to yeast water.

&nbsp;Slowly add flour and mix on low until dough is smooth and elastic.

Cover with a clean dish towel and let it rise in a warm place until doubled, about 1 hour.

Roll dough out on a floured surface until it is about 1/2 inch thick. Cut into tall triangles (about 2-3" wide by 4" tall)

Place on a cookie sheet allowing enough room to let them rise. They rise for about 30 min.&nbsp;

Prepare glaze while rising (see below).

Heat vegetable oil to 375 degrees. Slowly transfer the triangles with spatula to the hot oil and fry 30 seconds each side until lightly golden brown.

For the Dough:

Combine milk and vanilla in a medium saucepan and heat over low heat until warm. Sift confectioners' sugar into milk mixture. Whisk slowly, until well combined.&nbsp;

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