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FUN WITH CHERRIES
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Cherry Dessert
2 cups flour
2 cups oatmeal
1 cup brown sugar
1/4 teaspoon salt
3/4 teaspoon vanilla extract
1 1/2 cups butter
2 cups water
1 1/2 cups sugar
1/2 teaspoon cinnamon
2 cups pitted cherries
Method
Heat oven to 375 degrees.
With a pastry cutter or two knives, cut butter into flour, oatmeal, brown sugar and salt to make crumb crust. Place half the mixture in bottom of 9-by-13-inch pan.
In sauce pan combine water, sugar and cinnamon; heat until boiling. Pour sauce over crumb crust. Spread cherries evenly over the top and sprinkle with remaining crumbs. Bake 1 hour.
Serves eight to 10.
RECIPE by Gloria Heilman, Palatine
Cherry Chiffon Cake
2 1/4 cups flour
1 1/2 cups sugar
3 teaspoons baking powder
1 teaspoon salt
1/2 cup cooking oil
5 unbeaten egg yolks
1/4 cup maraschino cherry juice
1/2 cup cold water
1 teaspoon vanilla extract
1 cup egg whites (7 or 8)
1/2 teaspoon cream of tartar
1/2 cup finely chopped maraschino cherries
1/2 cup finely chopped nuts
Method
Heat oven to 325 degrees.
Measure flour, sugar, baking powder and salt into a mixing bowl. Make a well in the center of the flour mixture and add the cooking oil, egg yolks, cherry juice, water and vanilla and mix until combined.
In a large mixing bowl whip the egg whites and cream of tartar until the whites form very stiff peaks. They should be much stiffer than for angel food or meringue. Do not under-beat.
Pour the flour and egg yolk mixture gradually over the whipped egg whites gently folding with rubber scraper just until blended. Sprinkle chopped cherries and nuts over the tip of the batter; gently fold with a few strokes.
Pour batter immediately into an ungreased, 10-inch tube pan and bake 55 minutes. Increase heat to 350 degrees and bake 10-15 minutes more.
Serves 12 to 16.
Recipe by Barbara R. Racana, Schaumburg
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