Preparation:

1. Mix candied cherries with the fondant. Knead the mass thoroughly, on a marble or large platter; shape into a long roll, then cut into small pieces of the same size.
2. Shape these into balls a generous half inch in diameter and leave them about an hour to harden on the outside.
3. Put the fondant for the coating and the chocolate (shaved or broken in pieces) in a double boiler (with hot water in the lower receptacle); add the vanilla and heat until melted.
4. Take out the spoon and put in a dipping fork (a wire fork) beat the fondant, to keep it from crusting and drop in a “center;” with the fork cover it with fondant; put the fork under it and lift it out, scrape the fork lightly on the edge of the dish, to remove superfluous candy, turn the fork over and drop the bon-bon onto waxed paper.
5. Make a design with the fork in taking it from the candy. At once press a bit of cherry on the top of the candy, or the design made with the fork will suffice. If at any time the coating be too thick, add a few drops of water. If any be left over, use it to coat whole nuts or cherries.

Janet McKenzie Hill

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Ingredients:
1 homeade pie crust
3-4 cups cups canned cherry pie filling
2 tablespoons butter

Preparation:

1. Pour filling into pastry lined pie pans. Dot with butter. Cover with top crust which has slits cut in it. Brush top crust lightly with water and sprinkle with sugar.

 

2. Bake in hot oven 220 C (425 F) for 35 to 45 minutes.

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Ingredients:
TOPPING:
1 cup flour
1 1/2 tsp baking powder
1/2 tsp salt
2 Tbs sugar
3 Tbs margarine
1/2 cup milk

FILLING:
4 cup sour cherries, pitted
2 Tbs cornstarch
3/4 to 1 cup cherry juice
1 cup sugar
2 Tbs fresh lemon juice
1 tsp ground cinnamon
1/2 tsp almond extract (optional)

Preparation:

1. TOPPING : In a large bowl, combine flour, baking power, sugar and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in milk.

 

2. FILLING: Mix sugar, cornstarch, and cherry juice. Cook until slightly thickened. Remove from heat and add cherries, lemon juice, cinnamon and almond extract.

 

3. To assemble cobbler, pour hot filling into a baking dish. Immediately spoon biscuit topping on top of hot filling.

 

4. Bake for 20 to 25 minutes on 190 C (375 F) or until filling is bubbly and topping is golden. Serve warm.

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Preparation:

1. Combine cherries, sugar and lemon juice. Let stand over night. Drain and reserve syrup.

 

2. Combine the syrup, sugar and cornstarch in a large saucepan. Add cinnamon and almond extract. Cook over medium high heat until mixture thickens and begins to bubble.

 

3. Fold in drained cherries and boil 1 minute, stirring constantly. Fill jars with mixture, leaving 1 inch head space. Adjust lids and process immediately.

Yield: about 4 cups.

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