Flathead Cherry Festival is taking place this weekend in Polson, Montana, and in the spirit of all things cherry, we thought it appropriate to share some recipes for Flathead Cherries. All recipes came from Flathead Cherry Growers Association website, which can be found here.
SWEET CHERRY COFFEE CAKE*
“Recipe By K. Nice”
Ingredients: (Serves 15)
__2 Cups Un-Sifted All-Purpose Flour
__1 Cup Sugar
__2 Teaspoon Baking Powder
__1 Teaspoon Salt
__1 ½ Teaspoon Grated Orange Peel
__½ Cup Butter
__2 Room Temp. Eggs
__1 Cup Milk
__1 Teaspoon Vanilla
__3 ½ Cups Prepared Fruit
__1/3 Cup Brown Sugar
__¼ Cup All-Purpose Flour
__1 Teaspoon Cinnamon
__2 Tablespoons Butter
__½ Cup Chopped Nuts
Directions:
__Cut Butter Or Margarine Into Flour, Sugar, Salt
And Baking Powder
__Mix Until Course Crumbs
__Beat Eggs Lightly, Stir In Milk, Orange Peel And Vanilla
__Make A Well In Flour Mixture And Pour In Egg Mixture
__Blend Until Moist And Pour Into 9×13 Inch Prepared Pan
__Press Fresh Pitted Sweet Cherries In Lightly
Streusel Topping
__Mix Brown Sugar, Flour, Cinnamon And Cut In Butter
__Add Chopped Nuts
__Sprinkle Over Fruit
__Bake At 350 Degrees For 60 Minutes
Fresh Cherries, Peaches, Apples Or Blueberries May Be Used
SPICED CHERRIES*
“Recipe By A. Fockler And M. Bingham”
Ingredients: (Makes 2 Cups)
__3 Quarts Pitted Cherries
__4 ¼ Pounds Sugar
__1 Pint Vinegar
__1 Tablespoon Cinnamon
__1 Tablespoon Cloves
__1 Tablespoon Allspice
Directions:
__Mix Sugar And Fruit
__Let Stand For 1 Hour
__Cook Slowly For 1 Hour
__mix Vinegar And Spices With Part Of The Juice
__Add To Cherries
__Boil A Few Minutes Longer
__Put In Sterilized Jars And Seal
MONTANA MARASCHINOS*
“Recipe By G. Byhoffer”
Ingredients:
(Day1)
__4 ½ Pounds Pitted Light Sweet Cherries
__3 Qts Water
__1 Tablespoon Alum
__1 Teaspoon Salt
(Day 2)
__3 Cups Water
__10 Cups Sugar
__2 Oz. Red Coloring
(Day 3)
__1 Lemon
__1 Oz Almond Extract
Directions:
(Day 1)
__Soak Pitted Cherries In 3 Quarts Water, Alum And Salt.
(Day 2)
__Drain Day 1 Cherries And Rinse Well
__Add Water, Sugar And Red Coloring
__Bring To A Boil
__Cool And Let Stand Overnight
(Day 3)
__Bring To Boil Again
__Add Juice Of Lemon And Almond Extract
__Pour Into Sterilized Jars While Hot And Seal
BAKED CHERRIES*
“Recipe By C. Sullivan”
Ingredients:
__3 Cups Pitted Sweet Cherries
__1 ¼ Cup Milk
__4 Eggs
__½ Cup Sugar
__1 Teaspoon Salt
__1 Cup Flour
__1 ½ Tablespoon Melted Butter
Directions:
__Place Pitted Sweet Cherries In An 8 Cup Baking Dish
__Combine Milk, Eggs, Sugar, Salt, Flour And Butter In
Blender
__Blend Until Smooth
__Pour Over Cherries And Bake At 350 Degrees For 30
Minutes
__Dust Surface With Powdered Sugar Or
__Optional: Top With Whipped Cream
__Serve While Hot
CHERRIES JUBILEE SIMPLE*
“Recipe By C. Bush”
Ingredients:
__1 Quart Frozen, Fresh, Or Canned Sweet Cherries
(Pitted Or Not)
__¾ Cup Cherry Kirsch
Directions:
__Heat Cherries In A Chafing Dish
__Heat Kirsch In A Small Pan (Do Not Boil)
__Pour Kirsch Over Cherries In Chafing Dish
__Ignite And Serve Over Ice Cream
CHERRY BOUNCE*
“Recipe By M. Kelso”
Ingredients:
__3 Pounds Pie Cherries
__2 Pounds Sugar
__2 Fifths Bourdon Whiskey
Directions:
__Combine Un-Pitted Sour Cherries, Sugar And Bourbon
__Put In Large Jar
__Shake Everyday
__Ready In 4 To 6 Months
__Also Can Use Gin Or Vodka Or ½ Gin And ½ Vodka
CHERRY CHICKEN SALAD*
“Recipe By C. Bush”
Ingredients: (Serves 4)
__2 Cup Pitted Flathead Fresh Sweet Cherries
__1 Can Mandarin Orange Segments, Drained
__1 ½ Cup Diced Cooked Chicken
__½ Cup Chopped Celery
__½ Cup Toasted Slivered Almonds
__½ Cup Mayonnaise
__1 Teaspoon Soy Sauce
__1 Tablespoon Lemon Juice
__1/8 Teaspoon Ground Ginger
__Lettuce
Directions:
__Combine First 5 Ingredients
__Blend Next 4 Ingredients
__Toss With Cherry Mixture
__Serve On Lettuce Leaf
CHERRY COBBLER*
“Recipe By M. Anderson”
Ingredients:
__3 Cups Pitted Sweet Cherries
__½ Cup Sugar
__3 Tablespoons Water
__1 Cup Flour
__2 Tablespoons Shortening
__2 Teaspoons Baking Powder
__3/8 Cup Milk
Directions:
__Spread Fruit In Bottom Of Square Cake Pan
__Sprinkle Sugar And Water Over Fruit
__Mix Flour, Baking Powder, Shortening And Milk
__Spread Flour Mixture Over Top Of Fruit And Sugar
__Bake At 400 Degrees For 40 Minutes
CHERRY ALMOND PIE*
“Recipe By G. Ozsvath”
Ingredients:
__2 Cans Cherries
__1 Baked Pie Shell
__1 Egg White
__½ Teaspoon Almond Extract
__¼ Cup Sugar
__3 Oz. Cream Cheese (Softened)
__½ Cup Almonds (Toasted, Diced)
Directions:
__Place Cherries In Baked Pie Shell
__Beat Egg White Until Foamy
__Gradually Beat In Sugar, Almond Extract
__Continue Beating Until Very Stiff
__Add Cream Cheese, A Little At A Time
__Beat Until Smooth
__Fold In Some Almonds
__Spoon Topping Over Pie
__Garnish With Remaining Almonds
__Chill And Serve
Download Recipe PDF
CHERRY COKE SALAD*
“Recipe By K. Nice”
Ingredients:
__1 Pint Pitted Sweet Cherries
__1 Can 1 Lb4oz Crushed Pineapple
__1 (6 Oz Pkg.) Cherry Gelatin
__1 12 Oz Can Of Cola
Directions:
__Drain Juice From Fruit; Add Water To Make 2 Cups
__Heat Juice To Boiling And Add Gelatin
__Stir Until Dissolved
__Cool, Add Cola And Drained Fruit
__Pour Into 1 ½ Quart Mold
__Chill Until Set
__Un-Mold And Serve With Salad Dressing
__Opt. Cream Cheese Dressing Or Whipped Cream
Download Recipe PDF
CHERRY CORDIAL*
“Recipe By M. Forney”
Ingredients: (Makes 4 ½ Cups)
__3 ½ Pounds Dark Sweet Cherries
__2 Cups Sugar
__¾ Cup Light Rum
__¾ Cup Brandy
Directions:
__Layer ½ The Cherries In A Dutch Oven Or Large Saucepan
__Mash Lightly Until Some Skins Split
__Sprinkle With 1 Cup Of Sugar
__Repeat With Remaining Cherries Sugar
__Let Stand 1 Hour-Stir Occasionally
__Cook Over Low Heat 15 Minutes
__Continue Cooking-Stir Until Cherries Are Soft
__Strain, Using Food Mill Or Press To Extract Juice
__Coo, Discard Skins And Pits
__Stir In Rum And Brandy
__Pour Into Bottles Or Jars And Cover Tightly
__Refrigerate
__Serve Plain, Over Ice Or,
__Use As Ice Cream Topping
__Stores For 3 Weeks
