Cherry Cobbler

2 (16 oz.) cans sour cherries
Orange juice
6 tablespoons cornstarch
1-1/2 cups sugar
4 tablespoons margarine
1/2 teaspoon almond extract
Pastry for a double crust pie

Directions:
Line a 7x9x2-inch pan with pastry crust; set aside. Drain and reserve the juice from the cherries. Add enough orange juice to the cherry juice to make 2 cups. Heat juice in double boiler (or a heavy-bottomed saucepan over low heat). Mix cornstarch and sugar. Stir into juice and cook until thickened (10 minutes or more.) Stir frequently to prevent sticking and lumps. Add margarine, almond extract, and the drained cherries. Pour hot cherry filling into the pastry-lined baking dish. Add top crust; prick holes in top crust with a fork. Bake at 450° for 40 minutes or until crust is lightly browned.

Cherry (or Blueberry) Cream Cheese Squares

Crust:
1-1/2 cups graham cracker crumbs
1/2 cup powdered sugar
1 stick margarine, melted

Preheat oven to 350°. Grease a 9x13" baking pan. Mix crumbs, powdered sugar, and margarine. With a fork, press mixture evenly into the bottom of greased pan. Set aside.

Cream cheese filling:
1 cup sugar
1 (8-ounce) package cream cheese, softened
2 eggs, beaten

Blend sugar and softened cheese until smooth. Add beaten eggs and beat until smooth. Spread over the crust and bake for 20 minutes. Cool on a wire rack.

Fruit topping

1 (21-ounce) can cherry or blueberry pie filling
2 tablespoons lemon juice

When the baked cream-cheese mixture has cooled completely, prepare the fruit topping. Stir lemon juice into pie filling and spread over the cream cheese mixture. Cover tightly and refrigerate until serving time.

Sweet and Sour Cherry Salad

1 (14 oz.) can sweetened condensed milk
1 (21 oz.) can cherry pie filling
1 (20 oz.) can crushed pineapple, drained
Red food coloring (optional)
8 oz. miniature marshmallows
1 small carton Cool Whip

Directions:
Combine condensed milk, pie filling, and pineapple and stir gently until combined. Add a few drops food coloring if desired. Fold in marshmallows and Cool Whip. Place in serving bowl and refrigerate.

Notes:
A nice Christmas fruit salad.

Cherry Nut Fluff

1 can cherry pie filling
1 large can crushed pineapple, drained
1 can condensed milk (12 oz.)
1 large container whipped topping
1 cup chopped nuts

Directions:
Fold all ingredients together in a large bowl and chill thoroughly before serving.

Notes:
Can be made the night before.

Cherry Squares

1 cup margarine 1-1/2 cups sugar 4 eggs beaten

2 cups flour 1 teaspoon vanilla extract 1/2 teaspoon lemon extract 1 (21-oz.) can cherry pie filling

Directions:
Cream butter and sugar; beat until light and fluffy. Add eggs one at a time, beating well after each addition. Gradually add flour, beating well. Stir in vanilla and lemon extracts. Pour batter into a lightly greased 15x10" jellyroll pan. Spread evenly.

Lightly cut through batter with a small knife to mark off 24 squares. Spoon about 1 tablespoon pie filling into center of each square. Bake at 350°for 45 minutes or until cake is lightly browned. Cool in pan for 10 minutes. Then cut into squares and remove from pan.

Easy Cherry Cobbler

2 cans cherry pie filling 1 yellow or white cake mix (dry)

1-1/2 sticks margarine, melted

Directions:
Pour cherry pie filling into ungreased 9x13" glass baking dish and spread evenly. Sprinkle dry cake mix over top, then drizzle with melted margarine. Bake 45 minutes at 350°, or until a toothpick inserted into cake comes out clean.

Notes:
This recipe was collected and copied by hand by my mother Doris Hill.

Cherry Coke® Salad

1 (21 oz.) can cherry pie filling 1/2 cup. water 1 large (6-oz.) pkg. cherry gelatin 1-1/4 cup Coca Cola®

1/2 cup chopped pecans 1 (7-oz.) can juice packed crushed pineapple 1 (8-oz.) container of whipped topping 3 oz. cream cheese

Directions:
Mix pie filling and water in saucepan. Bring to a boil. Add gelatin; stir until dissolved. Remove from heat. Add cola, pecans and pineapple. Pour into an 8x8-inch pan. Chill until firm. Beat whipped topping and cream cheese in bowl until smooth. Spread over gelatin. (Makes 8 servings.)

Notes:
Bring back the Fifties! :)

Cherry Salad

3 cup fresh, stoned sweet cherries cut in half 1/2 cups chopped walnuts 1 cup. coarsely diced celery

1 cup mayonnaise 1/4 cup confectioner's sugar 1 teaspoon vanilla or 1/2 teaspoon almond extract

Directions:
Combine cherries, walnuts and celery in a mixing bowl. Blend the mayonnaise with the sugar and vanilla (or almond) in a separate bowl. Pour over cherries and stir lightly. Chill at least 2 hours before serving

Cherry Pudding

2 Tbsp. vegetable oil 1/2 c. sugar 1 c. flour

1 tsp. baking powder 1/8 tsp. salt 1/2 c. milk 1 (21 oz.) can cherry pie filling

Directions:
Blend oil and sugar in mixing bowl. Combine flour, baking powder and salt. Add alternately with milk to sugar mixture, stirring well. Grease a 9x9-inch pan, and spread the batter into it. Spoon cherry pie filling over the batter. Do not stir. Bake in a 350 ° oven for 40-45 min. Serve warm with whipped topping or ice cream.

Notes:
This was one of my father's favorite desserts and it was one of the first recipes I learned to make when I was a little girl.

The recipe originally used a can of sour pie cherries. The cherries were drained and spread across the batter while the juice was cooked with sugar and cornstarch to thicken it before pouring it over the top. I've changed the recipe to use ready-made pie filling instead of pie cherries and vegetable oil instead of butter.

This is a low cholesterol, low fat recipe if you use lowfat or skim milk.

Cherry Waldorf Salad

1 can cherry pie filling
2 cups miniature marshmallows
1 medium can pineapple chunks, drained
1-1/2 cups walnut pieces
1 large container whipped topping

Directions:

Gently mix pie filling, marshmallows, drained pineapple chunks and walnut pieces together. Fold in a large container of whipped topping. Spoon into serving dish and chill for 2 hours or more before serving.