| WEB BONUS --- McCall's Quilting February 2007 Issue. |
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| Preview Cherry Jubilee Quilt |
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McCall’s Quilting staff's
favorite recipes for
Yummy Cherry Treats. |
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| Kathy's Cherry Pudding |
In Pennsylvania Dutch country, a sweet "puddin'" isn't pudding as the rest of the country knows it…it's heavy, plain cake, best eaten warm with sugar and milk. Cherry pudding is my favorite kind.
Cream:
2 eggs
3/4 c. sugar
1/2 c. shortening
Stir together and add alternately with 1/2 c. milk:
1/4 tsp. salt
2 c. flour
2 tsp. baking soda
Fold in 1 can sour cherries, drained, or 2-4 c. fresh sour cherries, pitted.
Bake in greased and floured 9” square pan for 50 minutes at 350 degrees.
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| Tricia's Microwave Cherry Chocolate Cake |
The basics:
1 box cake mixture
1 can pie filling
1 egg
Mix thoroughly by hand!!! Pour into a heavily greased microwave bundt pan.
Cooking time varies by microwave. Cook until the edges come away from the sides. Check at 5 minutes.
The specifics:
Chocolate cake and cherry pie filling
Spice cake and apple pie filling --- dust greased pan with cinnamon/sugar mixture
Yellow cake and pineapple pie filling.
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| Sandee's Individual Cherry Cheesecakes |
Vanilla wafers
2-8oz. packages of cream cheese, softened
1/2 cup sugar
2 tsp. vanilla
2 eggs
1 can of cherry pie filling
Place cupcake paper liner in each space of muffin tin. Place vanilla wafer in the bottom of each. Mix softened cream cheese, sugar, vanilla and eggs together until smooth. Top each wafer with mixture so each cup is 3/4 full. Bake 15-20 minutes at 350 degrees.
Cool in muffin pan and remove to serving plate. Place in refrigerator until dessert time. Top each with 1/4 cup of cherry pie filling to serve. Makes about 18 servings. |
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| Sour Cream Cherry Coffee Cake |
1 can of cherry pie filling
3 cups flour
1 tsp. soda
1 tsp. baking powder
1 cup sugar
1 cup margarine
2 eggs, beaten
1 cup sour cream
1 tsp. vanilla
Topping:
1/2 cup flour
1/2 cup sugar
1/4 cup margarine
Chopped pecans
Glaze:
Powdered sugar
Milk
Sift dry ingredients together. Cut in margarine. Add eggs, sour cream and vanilla. Spread 1/2 batter in 9" x 13" ungreased pan. Spoon pie filling over batter and drop remaining batter by spoonfuls over the pie filling. Mix together topping ingredients and sprinkle over top of batter. Bake at 375 degrees for 45 minutes. Mix glaze to thick consistency and pour over cake as soon as it comes out of the oven.
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