Type what you have

Ingredients

• ✓ cherry
• dark rum
• pecan
• milk
• molasses
• baking soda
• cinnamon
• salt
• all-purpose flour
• egg
• brown sugar
• butter
• cooking spray
• dark rum
• candied citron
• mango
• currant
• cranberry

Instructions

1. 1 Gather all ingredients.
2. 2 Soak the fruit: Place cranberries, currants, cherries, mango, and citron into a medium bowl and stir to combine. Pour in rum and mix again. Cover tightly, and store at room temperature for at least 24 hours.
3. 3 When ready to make the fruitcake, preheat the oven to 325 degrees F (165 degrees C). Cut a 6-inch circle of parchment paper. Spray a 6x3-inch round pan with cooking spray. Place the parchment circle in the bottom of the pan, and spray it with cooking spray.
4. 4 Beat butter and brown sugar in a large bowl until light and creamy, about 3 minutes. Beat in egg until incorporated.
5. 5 Whisk flour, salt, cinnamon, and baking soda together in a large bowl; set aside. Stir molasses and milk together in a separate bowl until well combined. Add flour mixture to butter mixture in 3 batches, alternating with molasses and milk mixture, beating batter briefly after each addition.
6. 6 Stir in soaked fruit and pecans. Scrape batter into the prepared pan and smooth out the top.
7. 7 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 40 to 45 minutes.
8. 8 While the fruitcake is baking, cut one piece parchment paper and one piece cheesecloth, each large enough to wrap around the cake.
9. 9 Remove fruitcake from the oven and cool in the pan for 10 minutes, then drizzle 2 tablespoons rum over top.
10. 10 Moisten the cheesecloth with 1 tablespoon rum. Place it on top of the parchment paper, and unmold fruitcake onto it. Brush the top and sides of fruitcake with remaining 3 tablespoons rum.
11. 11 Wrap the cheesecloth closely to the surface of the cake, then wrap with the parchment paper.
12. 12 Transfer the wrapped fruitcake to airtight container or tin. Seal the container and let age at room temperature for at least 10 weeks (if possible) before serving.
13. 13 Enjoy!

By Karen Uffelman

Ingredients

• ✓ cherry
• milk chocolate
• milk

Instructions

1. 1 Using a double boiler, heat the chocolate until melted. Stir in milk, using enough to make the chocolate smooth.
2. 2 Holding the cherries by their stems, dip them one by one into the chocolate mixture.
3. 3 Place the coated cherries on wax paper until the chocolate has dried.

By Ashlee Young

Ingredients

• ✓ cherry
• puff pastry
• coconut
• pistachio nut
• egg

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Drain cherries and reserve juice for another use. Finely chop cherries and place in a bowl with coconut; mix well. Let sit until coconut absorbs excess liquid from the cherries, about 5 minutes.
3. 3 Place 1 puff pastry sheet on a clean counter and lightly score a large triangle shape into it, like a Christmas tree; don't cut all the way through. Repeat with the second puff pastry sheet.
4. 4 Set aside 2 tablespoons of the coconut-cherry mixture. Spread the rest inside the scored triangle on the first sheet of pastry. Sprinkle with ground pistachios and place the second pastry sheet on top, lining up the triangles. Transfer to one of the prepared baking sheets.
5. 5 Cut out the shape of the tree along the triangular score line, and remove the outer pastry scraps. Make horizontal cuts on the tree from the outer edges in toward the middle, leaving about 1 inch intact in the center to resemble a trunk. Gently lift each horizontal strip, making sure to lift both sheets of pastry, and twist it a couple of times to expose the filling.
6. 6 Use the puff pastry scraps to cut out a star shape for the top of the tree and a tree trunk for the bottom. Make sure to use both layers of pastry. Fill the trunk and star with the reserved cherry mix.
7. 7 Place the star, trunk, and any extra pastry scraps onto the remaining baking sheet. Brush all pastry pieces with beaten egg.
8. 8 Bake in the preheated oven until puffed and browned all over, 25 to 30 minutes. Gently lift parchment paper onto wire racks and allow to cool completely before serving, about 20 minutes.

By Aroma and Essence

Ingredients

• ✓ cherry
• ice
• banana
• lime
• lemon
• coconut

Instructions

1. 1 Blend the ice and banana together in a blender set to Low until mixed, adding the lime juice and lemon juice as it blends to keep the ice from freezing to the side of the blender. Serve in a tall glass and garnish with coconut or a cherry.

By SouthernSon

Ingredients

• ✓ cherry
• pear
• peach
• oat
• brown sugar
• cinnamon
• butter

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish.
2. 2 Pour pears, peaches, and cherries with their liquids into the prepared baking dish; stir. Stir oats and 1/4 cup brown sugar together in a bowl; sprinkle over the fruit mixture. Sprinkle remaining 1/4 cup brown sugar over the oat layer. Sprinkle cinnamon over the brown sugar. Arrange butter pieces evenly over the top.
3. 3 Bake until hot, bubbly, and slightly brown at edges, about 20 minutes.

By METG

Ingredients

• ✓ cherry
• brandy
• butter
• bread
• white chocolate baking chip
• egg
• white sugar
• half and half
• vanilla extract

Instructions

1. 1 Look over the cherries to make sure all the pits were removed. Combine cherries and brandy in a small bowl. Microwave on high power for 30 seconds. Let stand until cool, about 30 minutes. Drain.
2. 2 Grease a 3 1/2-quart slow cooker with butter. Cover the bottom with 1/2 of the bread cubes. Scatter 1/2 of the cherries and white chocolate chips on top. Layer remaining bread cubes, cherries, and chocolate on top.
3. 3 Whisk eggs and sugar in a medium bowl until smooth. Whisk in half-and-half and vanilla until blended. Carefully pour over the bread mixture, gently pressing down on the bread to immerse in liquid.
4. 4 Cook on High, without lifting the lid, until set and puffed, about 1 hour 15 minutes. Serve warm or at room temperature.

By JenM08

Ingredients

• ✓ cherry
• berry
• white sugar
• salt
• lemon juice

Instructions

1. 1 Combine fruit, sugar, and salt in a saucepan over medium heat until fruit is thawed and just warmed through, about 5 minutes. Do not boil.
2. 2 Transfer fruit mixture to the bowl of a small food processor; pulse until smooth, 15 to 20 seconds.
3. 3 Strain puréed mixture using a fine-mesh strainer into a bowl, pressing solids with the back of a spoon. Stir lemon juice into coulis; serve.

By France Cevallos

Ingredients

• ✓ cherry
• chocolate chip cookie
• margarine
• hot fudge topping
• vanilla ice cream
• whipped cream

Instructions

1. 1 Crush 1/2 of the cookies (about 20) to make crumbs. Combine crumbs with melted margarine and press into the bottom of a 9-inch springform pan or pie plate. Stand remaining cookies around the edge of the pan. Spread 3/4 cup fudge topping over crust. Freeze for 15 minutes.
2. 2 Meanwhile, soften 1 quart ice cream in the microwave or on the countertop. After crust has chilled, spread softened ice cream over the fudge layer. Freeze 30 minutes.
3. 3 Scoop remaining quart of ice cream into balls and arrange over the spread ice cream layer. Freeze until firm, 4 hours to overnight.
4. 4 To serve, garnish with remaining fudge topping, whipped cream, and cherries.

By Arvilla

Ingredients

• ✓ cherry
• yogurt
• coconut milk
• cocoa powder
• brown sugar
• vanilla extract
• almond extract

Instructions

1. 1 Blend yogurt, coconut milk, cocoa powder, brown sugar, vanilla extract, and almond extract in a blender until smooth. Pour into ice pop molds to 3/4 full. Fill remaining space in each mold with cherries, and push cherries down into cocoa mixture with a knife to evenly distribute. Freeze until solid, at least 8 hours.

By Hannah

Ingredients

• ✓ cherry
• raspberry
• white sugar
• graham cracker pie crust
• oat
• brown sugar
• cinnamon
• butter
• margarine

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 In a saucepan, combine the raspberries, cherries and sugar. Cook over medium heat until soft. Remove from the heat and set aside. In a separate bowl, mix together the oats, brown sugar, cinnamon and melted butter.
3. 3 Use a slotted spoon to spoon the fruit into the pie crust. Try not to add too much juice. Sprinkle the oat mixture over the top.
4. 4 Bake for 10 minutes in the preheated oven, or until oats are toasted and crisp.

By Debbie Yu

Ingredients

• ✓ cherry
• white sugar
• lemon juice
• cornstarch
• almond extract
• all-purpose flour
• baking powder
• cinnamon
• white sugar
• butter
• egg
• milk

Instructions

1. 1 Combine cherries, 2 tablespoons sugar, lemon juice, cornstarch, and almond extract in a saucepan over low heat. Cook, stirring occasionally and crushing cherries with a spoon, for 5 to 10 minutes. Remove from the heat and pour into a slow cooker.
2. 2 Whisk flour, baking powder, and cinnamon together in a bowl. Cream 3/4 cup sugar and butter together in a separate, large bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in milk. Mix in flour mixture just until incorporated. Add to the slow cooker.
3. 3 Cook on Low for 4 hours or on High for 2 hours.

By ASHESGIZ

Ingredients

• ✓ cherry
• cream cheese
• sugar
• lemon juice
• greek yogurt

Instructions

1. 1 Mash cream cheese and sugar together until well combined; stir in lemon juice until well combined. Stir in yogurt, 1 cup at a time, until smooth and creamy. Fold in cherries. Cover the bowl with plastic wrap; refrigerate until very cold, at least 4 hours.
2. 2 Pour mixture into an ice cream maker and freeze according to manufacturer's instructions.

By Kristine Steen

Ingredients

• ✓ cherry
• white sugar
• cornstarch
• almond liqueur
• pie crust
• all-purpose flour
• white sugar
• butter
• coconut

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Stir 1/4 cup sugar and cornstarch together in a saucepan; add cherries and almond-flavored liqueur. Cook and stir mixture over low heat until thickened, 10 to 15 minutes. Spoon mixture into pie crust.
3. 3 Whisk flour and 3/4 cup sugar together in a bowl. Cut butter into flour mixture until texture of coarse crumbs; stir in coconut. Sprinkle topping over filling to within 2 inches of center.
4. 4 Bake in the preheated oven until coconut is toasted and topping is browned, 15 to 20 minutes.

By YLETHA

Ingredients

• ✓ cherry
• apple
• wooden stick
• semisweet chocolate chip
• caramel
• water
• vanilla extract
• almond

Instructions

1. 1 Insert wooden sticks 3/4 of the way into the stem end of each apple. Place apples on a cookie sheet covered with lightly greased aluminum foil. Place the chocolate chips into a microwave-safe bowl. Heat in the microwave at 30 second intervals, stirring between each until chocolate is melted and smooth. Set aside.
2. 2 Combine caramels and water in a saucepan over low heat. Cook, stirring often, until caramel melts and is smooth. Stir in the vanilla. Dip each apple into the caramel and gently run apples around insides of saucepan to scrape off some of the caramel. Scrape excess caramel from the apple bottoms using the side of the saucepan.
3. 3 Roll apples in mixture of cherries and almonds. Place on the aluminum foil. Use a spoon to drizzle chocolate over the apples. If the chocolate is too thick, thin by mixing with a little vegetable oil. Chill until ready to serve.

By Allrecipes

Ingredients

• ✓ cherry
• water
• almond extract
• all-purpose flour
• baking powder
• salt
• sugar
• vanilla yogurt
• vegetable oil
• egg
• egg white
• pecan
• sugar

Instructions

1. 1 Combine cherries, hot water, and almond extract: let stand 20 minutes. Drain cherries, and pat dry between layers of paper towels. Set aside.
2. 2 In a large bowl, combine flour, salt, baking powder, and 1 cup white sugar. Add yogurt, eggs, and oil. Stir well. Fold in cherries. Pour batter into a greased and floured 9 inch round cake pan.
3. 3 Stir pecans and 1 tablespoon white sugar together. Sprinkle on top of batter in pan.
4. 4 Bake at 350 degrees F (175 degrees C) for 35 minutes, or until wooden pick comes out clean. Cool in pan on wire rack 10 minutes. Serve warm, or at room temperature.

By Judy Taubert

Ingredients

• ✓ cherry
• brown sugar
• butter
• egg
• vanilla extract
• spelt flour
• baking soda
• salt
• cocoa nib

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C).
2. 2 Beat brown sugar and butter together in a bowl using an electric mixer until smooth and creamy; add egg and vanilla extract and beat until smooth. Add flour, baking soda, and salt; beat until dough is blended. Fold cocoa nibs and cherries it batter. Drop batter by the spoonful onto a baking sheet.
3. 3 Bake in the preheated oven until cookies are beginning to brown around the edges, 10 to 12 minutes. Cool cookies on baking sheet for 2 minutes before transferring to a wire rack to cool completely.

By hgcv

Ingredients

• ✓ cherry
• butter
• all-purpose flour
• salt
• baking powder
• milk
• sugar
• cornstarch
• water
• white sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place cherries in the bottom of a 9-inch square pan.
3. 3 Mix 3/4 cup sugar, butter, flour, salt, baking powder, and milk together in a bowl. Spread dough over cherries.
4. 4 Combine 1 cup sugar and cornstarch in a small bowl. Stir in boiling water. Pour mixture over dough.
5. 5 Bake in the preheated oven for 45 minutes. Serve warm.

By Mary Lehmann

Ingredients

• ✓ cherry
• sugar
• lemon juice
• balsamic vinegar
• milk
• heavy cream
• vanilla extract

Instructions

1. 1 Combine cherries, 1/2 cup sugar, lemon juice, and balsamic vinegar in a bowl and mix well. Set aside for 2 hours. Drain, reserving juice.
2. 2 Mash 1/2 the cherries with a fork or puree in a blender.
3. 3 Combine milk and remaining 1/2 cup sugar in a bowl and beat with an electric mixer until sugar has dissolved, 1 to 2 minutes. Add reserved cherry juice, cream, pureed cherries, vanilla extract; mix to combine.
4. 4 Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Add remaining quartered cherries and freeze for an additional 5 minutes. Ice cream should be nice and creamy. If you prefer it harder, transfer to an airtight container and freeze until firm, about 4 hours. Remove from freezer 10 minutes before serving.

By Barbara Sauermann

Ingredients

• ✓ cherry
• pie crust
• white sugar
• cornstarch
• almond extract
• butter

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
2. 2 Place bottom pie crust into a 9-inch pie pan; prick bottom with a fork.
3. 3 Bake in the preheated oven until crust lightly browned, about 8 minutes. Let crust cool 5 minutes.
4. 4 Combine cherries, sugar, cornstarch, and almond extract together in a bowl; pour into the par-baked crust and dot with butter. Cover with top crust, crimp edges to seal; cut vents into the top with a sharp knife. Place pie on the prepared baking sheet.
5. 5 Bake in the preheated oven for 30 minutes. If pie browning too fast cover with an aluminum foil tent. Continue baking until crust is golden brown and filling bubbly, 10 to 20 minutes more. Let cool on a wire rack, about 15 minutes.

By pomfamilycooks

Ingredients

• ✓ cherry
• butter
• brown sugar
• white sugar
• egg
• brandy
• all-purpose flour
• baking soda
• semisweet chocolate chip
• raisin

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the egg and brandy. Combine the flour and baking soda; stir into the sugar mixture. Mix in the chocolate chips and dried fruit mix. Drop dough by teaspoonfuls onto ungreased cookie sheets. Cookies should be about 2 inches apart.
3. 3 Bake for 8 to 10 minutes in the preheated oven, cookies taste best when taken from the oven while still slightly doughy. Cool on cookie sheets for a few minutes before removing to wire racks to cool completely.

By BK FELTNER

Ingredients

• ✓ cherry
• all-purpose flour
• oat
• brown sugar
• salt
• butter
• coconut
• almond
• apricot
• sweetened condensed milk

Instructions

1. 1 Adjust oven rack to lower-middle position; heat oven to 325 degrees. Spray a 13-by-9-inch Pyrex baking pan with vegetable cooking spray. Set aside.
2. 2 In a medium bowl, mix flour, oats, brown sugar and salt. Stir in butter with a fork until well mixed and clumps have formed. Spread 1 1/2 packed cups of oat mixture over the bottom of the pan, pressing to form a thin crust.
3. 3 Mix coconut, almonds, cherries, apricots and milk in a large bowl. Pour over crust, using a rubber spatula to evenly distribute and press down. Sprinkle remaining oat mixture over dried fruit filling.
4. 4 Bake until lightly golden, about 30 minutes. Cool to room temperature. (You can cover and store at room temperature up to 2 days.)
5. 5 To serve, cut into generous 1 1/2-inch squares.

By Allrecipes Member

Ingredients

• ✓ cherry
• pie pastry
• peach
• blueberry
• lemon juice
• white sugar
• brown sugar
• all-purpose flour
• cinnamon
• salt
• milk
• white sugar

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Press 1 pie crust pastry into a 9-inch pie plate. Cut remaining pie crust pastry into 3/4-inch strips for the lattice top and set aside.
2. 2 Mix together peaches, cherries, blueberries, and lemon juice in a large bowl. Add 1/2 cup white sugar, brown sugar, flour, cinnamon, and salt; stir to coat. Pour fruit mixture into the prepared pie crust.
3. 3 Use pie crust strips to weave a lattice top over fruit filling. Brush top with milk; sprinkle with 1 teaspoon white sugar.
4. 4 Bake in the preheated oven for 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C); continue baking until fruit filling is bubbling and lattice top is lightly browned, 45 to 50 minutes.

By Patty S

Ingredients

• ✓ cherry
• pie crust
• almond
• brown sugar
• rolled oat
• all-purpose flour
• salt
• butter
• lemon
• white sugar
• cornstarch

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
2. 2 Roll out pie crust and lay into a 9-inch pie pan.
3. 3 Combine almonds, brown sugar, oats, flour, and salt in a large bowl. Work butter into the almond mixture with your fingers, breaking up any large pieces, until incorporated completely. Cover and chill for 15 minutes.
4. 4 Combine cherries, lemon juice, white sugar, and cornstarch. Stir until well coated and no dry lumps remain, 3 to 4 minutes.
5. 5 Pour cherries and any accumulated juices into the prepared pie pan. Press down into the pan. Crumble oat mixture over the top. Place the pan on the prepared baking sheet.
6. 6 Bake in the preheated oven until cherries are bubbling and the crust and crumble topping are browned, about 1 hour 15 minutes. Let cool completely.

By John Mitzewich

Ingredients

• ✓ cherry
• butter
• confectioners sugar
• egg
• orange extract
• orange zest
• all-purpose flour
• baking powder
• pistachio nut
• vanilla confectioners' coating

Instructions

1. 1 In a medium bowl, cream together the butter and confectioners' sugar. Add egg, orange extract, and orange zest; mix until smooth. Sift together the flour and baking powder; stir into the creamed mixture. Then, stir in the dried cherries and chopped pistachios. Roll dough into a 10 inch long log about 2 1/2 inches in diameter, wrap in plastic or wax paper, and freeze for 2 hours. If dough is too difficult to form a log, refrigerate for 1 hour first.
2. 2 Preheat oven to 375 degrees F (190 degrees C). Grease two cookie sheets.
3. 3 Cut roll into 1/2 inch slices and place onto the cookie sheet. Bake for 10 to 12 minutes in the preheated oven. Cool on the cookie sheet 1 to 2 minutes before removing to cool on a wire rack. Use melted candy coating to drizzle a striped pattern on the cookies when they are completely cool.

By Cindy Carnes

Ingredients

• ✓ cherry
• all-purpose flour
• baking soda
• butter
• brown sugar
• white sugar
• egg
• vanilla extract
• rolled oat
• semisweet chocolate chip
• toffee baking bit

Instructions

1. 1 Sift together the flour and baking soda; set aside. In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the egg and vanilla. Gradually stir in the sifted mixture, then mix in the oats, cherries, chocolate chips and toffee bits until evenly distributed. Divide the dough in to 3 portions and form them into logs, about 2 inches in diameter. wrap in waxed paper and refrigerate or freeze until firm.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets or line them with parchment paper. Slice dough logs into 3/4 inch thick slices. Place the cookies 2 inches apart onto the prepared cookie sheets.
3. 3 Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

By MARBALET

Ingredients

• ✓ cherry
• heavy cream
• milk
• white sugar
• vanilla extract
• almond extract

Instructions

1. 1 Gather all ingredients.
2. 2 Combine the cream, milk, and sugar in a bowl. Stir until the sugar is completely dissolved.
3. 3 Stir in the vanilla and almond extract. Add chopped cherries.
4. 4 Pour mixture into an ice cream maker and churn according to manufacturer’s instructions, about 20 minutes. Transfer to an airtight container and freeze until firm and desired consistency before serving, about 2 to 4 hours.
5. 5 Serve and enjoy!

By FutureChefShay

Ingredients

• ✓ cherry
• heavy cream
• milk
• white sugar
• salt
• amaretto liqueur
• lemon juice
• cornstarch

Instructions

1. 1 Heat cherries, 1 cup heavy cream, milk, sugar, and salt in a saucepan over medium heat until mixture is steamy, 5 to 7 minutes. Reduce heat to medium-low and continue cooking for 15 minutes more.
2. 2 Pour cherry mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Transfer blended mixture to a large bowl and stir in remaining 3/4 cup heavy cream.
3. 3 Chill in the refrigerator until completely cold, about 2 hours; stir in amaretto liqueur, lemon juice, and cornstarch. Pour into the container of an ice cream maker and freeze according to the manufacturer's instructions.

By Laka kuharica - Easy Cook

Ingredients

• ✓ cherry
• cashew
• banana
• ice cube
• firm tofu
• medjool date
• cacao powder
• vanilla extract
• soy milk
• vegan chocolate chip

Instructions

1. 1 Place cashews in a bowl and cover with water. Soak for 1 to 3 hours. Drain.
2. 2 Combine soaked cashews, banana, ice cubes, tofu, dates, cacao powder, vanilla extract, and 1 teaspoon soy milk in a blender. Process until smooth. Add an additional teaspoon of soy milk only if needed, in order to keep the mixture as thick as possible.
3. 3 Stir in cherries and chocolate chips; pour into a bowl to serve.

By Mackenzie Schieck

Ingredients

• ✓ cherry
• blueberry
• sugar
• all-purpose flour
• cinnamon
• lemon juice
• butter
• pastry

Instructions

1. 1 Mix sugar, flour, and cinnamon in large bowl. Add fruit. Add lemon juice, and stir well.
2. 2 Pour into a 9 inch unbaked pie shell. Dot with the butter or margarine. Cover with top crust and flute edges. Cut small slits in the top.
3. 3 Bake at 375 degrees F (190 degrees C) for 1 hour. I put a baking sheet under mine to catch any liquid that might bubble over.

By Deanna

Ingredients

• ✓ cherry
• white sugar
• water
• cinnamon
• all-purpose flour
• baking powder
• salt
• milk

Instructions

1. 1 Combine cherries, sugar, water, and cinnamon in a saucepan; bring to a boil.
2. 2 Whisk flour, baking powder, and salt together in a bowl; gradually stir in milk until well combined. Drop batter by spoonfuls onto cherry mixture.
3. 3 Cover the saucepan, reduce heat to medium-low, and cook at a low boil for 25 minutes. Uncover; cook until biscuits are set and no longer soft in centers, about 10 minutes more.

By GAIL BOYD