Type what you have

Ingredients

• ✓ sour cherry
• chicken broth
• water
• butter
• salt
• black pepper
• couscous

Instructions

1. 1 In a 2 quart saucepan, combine chicken broth, water, dried cherries, butter, salt, and pepper. Cook over high heat until boiling.
2. 2 Stir in couscous, cover, and remove from heat. Let stand 5 minutes. Fluff with a fork, and serve immediately.

By STEPHNDON

Ingredients

• ✓ sour cherry
• sugar
• cornstarch
• lemon juice

Instructions

1. 1 Combine cherries, sugar, and cornstarch in a saucepan over medium heat; cook and stir constantly and bring to a boil.
2. 2 Reduce heat; simmer until mixture becomes translucent, about 5 minutes.
3. 3 Off heat, stir in lemon juice; cool to room temperature before serving, 30 to 60 minutes. Store compote in the refrigerator.

By Bethania

Ingredients

• ✓ sour cherry
• pastry
• white sugar
• tapioca
• almond extract

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Unroll pie crust. Cut two 6-inch rounds from dough; cut remaining dough into ⅛-inch strips for a lattice crust. Fit rounds into two 5-inch pie plates.
3. 3 Combine cherries, sugar, tapioca, and almond extract in a bowl; let stand for 5 minutes to soften tapioca. Stir filling; spoon into pie shells.
4. 4 Lay 2 strips in an X (using the longest strips) in centers of each pie. Alternate horizontal and vertical strips, weaving them in an over-and-under pattern. Use the shortest strips for the edges of the lattice. Pinch crusts together.
5. 5 Bake in the preheated oven until crusts are golden brown and filling is bubbling and thickened, about 30 minutes. Cool before serving, about 30 minutes.

By Lisawas

Ingredients

• ✓ sour cherry
• pie crust
• white sugar
• tapioca
• almond extract

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Press one pie crust into a 9-inch pie plate.
3. 3 Combine cherries, sugar, tapioca, and almond extract in a bowl; let stand 3 to 5 minutes.
4. 4 Meanwhile, cut second pie crust into ½-inch lattice strips with a sharp paring knife or pastry wheel. Pour cherry filling into pie shell. Moisten the rim of the pie with a small amount of water. Start with the longest strips and lay the first 2 in an X in the center of the pie. Alternate horizontal and vertical strips, weaving them in an over-and-under pattern. Use the shortest strips for the edges of the lattice. Fold the ends of the lattice strips under the edge of the bottom crust and pinch to seal.
5. 5 Bake in the preheated oven until the crust is golden brown, 40 to 50 minutes. Cool before serving.

By Lisawas

Ingredients

• ✓ sour cherry
• flour
• crescent roll dough
• cream cheese
• cooking spray
• cinnamon

Instructions

1. 1 Lightly dust a work surface with flour. Unroll crescent dough and divide into triangles along the perforated lines.
2. 2 Spread each triangle with cream cheese.
3. 3 Drop 3 or 4 cherries on the wider portion of each crescent dough triangle. Carefully roll up each crescent, making sure the cherries stay tucked in. Fold down the ends of each roll slightly so it forms a crescent shape.
4. 4 Spray the basket of the air fryer with non stick cooking spray spray. Carefully set the croissants into the basket.
5. 5 Set air fryer to 400 degrees F (200 degrees C).
6. 6 Air fry croissants until puffed up and lightly browned, about 5 minutes. Check to make sure croissants are not sticking to each other and that they are not overly browned. Continue cooking for 2 to 3 minutes longer, making sure they do not get too done.
7. 7 Transfer croissants to a plate and sprinkle with cinnamon.

By LaDonna Langwell

Ingredients

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

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Press the bottom pie crusts into 2 pie pans.
2. 2 Combine cherries, 1 cup plus 2 tablespoons sugar, and cornstarch in a saucepan. Let sit until sugar begins to draw out the cherries' juices, about 10 minutes. Bring to boil, stirring constantly. Lower the heat; simmer until the juices thicken and become translucent, about 5 minutes. Remove from heat; stir in butter and almond extract until well mixed. Pour into the bottom half of the pie shells. Cover with top crusts, crimp the edges to seal, and cut vents into the top with a sharp knife.
3. 3 Bake in the preheated oven until crust is golden brown, 45 to 55 minutes.

By jmd5102

Ingredients

• ✓ sour cherry
• white sugar
• all-purpose flour
• all-purpose flour
• oat
• brown sugar
• butter
• shortening

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Combine cherries, 1 ½ cups white sugar, and 4 tablespoons flour in a large bowl; pour into a 9x13-inch baking dish. Combine 1 ½ cups flour, oats, and brown sugar in a medium bowl; cut in butter and shortening until crumbly. Sprinkle over cherries.
3. 3 Bake in preheated oven until topping is golden brown, about 45 to 50 minutes.

By ARANDYGAIL

Ingredients

• ✓ sour cherry
• butter
• all-purpose flour
• white sugar
• baking powder
• milk
• flour

Instructions

1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place butter in a 9x13-inch baking dish, and place in the oven to melt while the oven is preheating. Remove as soon as butter has melted, about 5 minutes.
3. 3 Stir together 1 cup flour, 1 cup sugar, and baking powder in a medium bowl. Mix in milk until well blended, then pour the batter into the pan over the melted butter. Do not stir.
4. 4 Rinse out the bowl from the batter, and dry. Place cherries into the bowl, and toss with remaining 3/4 cup sugar and 1 tablespoon flour. Distribute the cherry mixture evenly over the batter. Do not stir.
5. 5 Bake in the preheated oven until golden brown, 50 to 60 minutes. A toothpick inserted into the cobber should come out clean.

By Miranda Williams

Ingredients

• ✓ sour cherry
• all-purpose flour
• salt
• shortening
• water
• sugar
• cornstarch
• butter
• almond extract

Instructions

1. 1 Gather the ingredients.
2. 2 Whisk flour and salt together in a bowl. Cut in shortening with 2 knives or a pastry blender until mixture resembles coarse crumbs.
3. 3 Mix in cold water by hand just until dough holds together. Divide dough in half and form into disks. Wrap each disk in plastic wrap and refrigerate until chilled, 30 minutes to 1 hour.
4. 4 Roll out 1 dough disk into an 11-inch circle and press it into a 9-inch pie dish. Place in the refrigerator until needed.
5. 5 Roll out remaining dough disk into an 11-inch circle for the top crust, transfer it to a plate or baking sheet, and refrigerate until needed. Preheat the oven to 375 degrees F (190 degrees C). Place a baking tray in the oven to preheat.
6. 6 Place cherries, sugar, and cornstarch in a medium, non-aluminum saucepan. Allow mixture to stand until juices begin to release, about 10 minutes.
7. 7 Bring to a boil over medium heat, stirring constantly. Lower the heat and simmer until juices thicken and become translucent, about 1 minute. Remove from heat and stir in butter and almond extract. Allow filling to cool to lukewarm.
8. 8 Pour cooled filling into prepared pie crust. Cover with top crust, trim and crimp the edges to seal, and cut vents for steam.
9. 9 Bake in the preheated oven on the preheated baking tray until crust is golden brown, 45 to 55 minutes. Allow to cool for several hours before slicing.
10. 10 Serve with a scoop of ice cream and enjoy!

By Beth Campbell

Ingredients

• ✓ sour cherry
• brown sugar
• all-purpose flour
• rolled oat
• butter
• egg
• vanilla extract
• baking powder
• salt
• raisin
• coconut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine ½ cup brown sugar, ½ cup flour, oats, and butter in a medium bowl until crumbly. Press into the bottom of a 9-inch square baking pan.
3. 3 Bake in the preheated oven for 15 minutes.
4. 4 Combine remaining 1 cup brown sugar, remaining ½ cup flour, eggs, vanilla, baking powder, and salt in the same bowl. Stir in raisins, coconut, and cherries, adding a little cherry juice to keep filling from becoming stiff; spread over baked crust.
5. 5 Bake in the preheated oven until firm and lightly browned, 30 minutes. Cool and cut into bars.

By Janice Casselman

Ingredients

• ✓ sour cherry
• sugar
• heavy cream
• pastry
• salt
• cinnamon
• nutmeg
• clove
• ginger
• butter
• candied mixed fruit peel
• white sugar
• sour cherry preserves
• raisin
• currant
• apple
• apple cider
• round steak

Instructions

1. 1 Combine steak and cider in a Dutch oven. Bring to a boil, then reduce heat to a simmer. Cover and cook until steak is tender, about 20 minutes.
2. 2 Remove steak to a cutting board; coarsely chop, then return to the pot.
3. 3 Stir in apples, currants, raisins, cherry preserves, 1 1⁄3 cups sugar, mixed fruit peel, and butter. Add ginger, cloves, nutmeg, cinnamon, and salt. Simmer, uncovered, over low heat until mixture is very thick, about 1 hour 30 minutes. Stir in cherries and remove from heat.
4. 4 Transfer filling to a container and allow to cool at room temperature. Cover tightly and refrigerate for at least 3 to 4 days before using.
5. 5 Preheat the oven to 350 degrees F (175 degrees C). Line a 9-inch pie dish with 1 pastry crust.
6. 6 Spoon filling into crust and cover with second pastry crust. Crimp edges and cut several slits into top pastry. Brush with cream and sprinkle with 1 teaspoon sugar.
7. 7 Bake in the preheated oven until golden brown, about 45 minutes. An instant-read thermometer inserted into the center of the pie should read 165 degrees F (74 degrees C).

By ONEMINA

Ingredients

• ✓ sour cherry
• water
• egg
• salt
• nutmeg
• almond extract
• cinnamon
• vanilla extract
• lemon juice
• cornstarch
• maple syrup
• ground cherry
• blueberry
• blackberry
• apple cider vinegar
• water
• butter
• salt
• maple syrup
• whole wheat flour

Instructions

1. 1 Combine flour, 2 tablespoons maple syrup, and ½ teaspoon salt in the bowl of a food processor; pulse to combine. Add butter; pulse until mixture has the texture of coarse sand.
2. 2 Mix 9 tablespoons cold water and vinegar together in a small measuring cup; add ½ to the food processor and pulse a few times. Add remaining ½ vinegar mixture; pulse until dough slightly comes together. Divide dough in half; wrap each piece in plastic wrap and form into discs. Refrigerate for at least 1 hour.
3. 3 Preheat the oven to 375 degrees F (190 degrees C). Line a large baking sheet with aluminum foil; place a 9-inch pie plate on top. Set aside.
4. 4 Combine sour cherries, blackberries, blueberries, and ground cherries in a large bowl. Whisk 1 cup maple syrup, cornstarch, lemon juice, vanilla, cinnamon, almond extract, nutmeg, and ¼ teaspoon salt together in a bowl until smooth; pour over berries and toss to combine. Set filling aside.
5. 5 Roll out 1 pie dough disc on a lightly floured surface into a 12-inch circle. Place bottom crust in pie plate. Roll out remaining 1 pie dough disc into a 12-inch circle; cut into 1-inch strips. Pour filling into crust. Moisten the rim of the pie with a small amount of water. Start with the longest strips and lay the first 2 in an X in the center of the pie. Alternate horizontal and vertical strips, weaving them in an over-and-under pattern. Use the shortest strips for the edges of the lattice. Remove any excess overhanging dough; crimp edges to seal.
6. 6 Whisk egg and 1 tablespoon water together in a small bowl until well combined; lightly brush over pie crust. Cover edges of pie crust with aluminum foil to prevent overbrowning.
7. 7 Bake in the preheated oven for 35 minutes. Remove the foil; continue baking until crust is golden and filling is bubbling, 30 to 40 minutes more. Cool completely before serving.

By Kim

Ingredients

• ✓ sour cherry
• salt
• white vinegar

Instructions

1. 1 Wash and drain the cherries, place them on a metal baking sheet, and set in the sun for 1 hour to be sure they are completely dry.
2. 2 Place cherries in a sterilized jar with a plastic lid; add salt. Pour in vinegar to fill the jar. Close lid tightly and set aside for taste and color to ripen, 3 to 4 weeks. Refrigerate.

By My Midnight Cravings

Ingredients

• ✓ sour cherry
• fruit pectin
• sugar
• amaretto liqueur

Instructions

1. 1 Inspect 5 cup-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
2. 2 Wash and pit the cherries. Chop them finely. You should have about 5 cups. Place cherries in a large saucepan and slowly bring to a boil over low-medium heat. Stir in pectin and slowly bring mixture to a full rolling boil. Add sugar and stir to dissolve. Return to a full rolling boil on high heat and boil for exactly 1 minute, stirring constantly. Skim off any foam with a ladle or a large spoon.
3. 3 Remove from heat and stir in amaretto liqueur.
4. 4 Ladle sour cherry jam into the prepared jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and tightly screw on rings.
5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
6. 6 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By mixerlisl

Ingredients

• ✓ sour cherry
• water
• cornstarch
• white sugar

Instructions

1. 1 Combine water and cornstarch in a small bowl; mix slurry until very few lumps remain.
2. 2 Pour slurry into a saucepan. Stir in cherries and sugar. Cook over medium heat, covered, until mixture is desired thickness, 15 to 20 minutes.

By Bakerette87

Ingredients

• ✓ sour cherry
• clementine
• pineapple chunk
• lemon juice
• fruit pectin
• white sugar

Instructions

1. 1 Inspect 3 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse jars in simmering water until marmalade is ready. Wash new, unused lids and rings in warm soapy water.
2. 2 Place clementines and zest in a food processor; blend until well mashed. Transfer to a medium saucepan. Repeat with the cherries and pineapple.
3. 3 Add lemon juice and pectin to the fruit in the saucepan. Mix and bring to a boil over medium heat. Stir in sugar. Return to a boil and cook for 2 minutes. Remove from heat.
4. 4 Pack marmalade mixture into the hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
6. 6 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By sara

Ingredients

• ✓ sour cherry
• pastry
• sugar
• all-purpose flour
• salt
• butter
• almond extract
• red food coloring
• egg yolk

Instructions

1. 1 Preheat oven to 425 degrees F (220 C). Make pastry and refrigerate.
2. 2 Drain cherries, reserving 1 cup liquid. In a saucepan combine sugar, flour and salt. Stir in cherry liquid and bring to a boil, stirring often. Reduce heat and simmer for 5 minutes. Mixture will thicken.
3. 3 When mixture is thickened, add butter, almond extract, food coloring and cherries. Cover and refrigerate.
4. 4 On lightly covered surface, roll out half of the pastry into an 11 inch circle. Put into 9 inch pie dish. Roll other half of pastry into another 11 inch circle. With a knife or pastry wheel, cut eight 1/2 inch strips.
5. 5 Pour cooled cherry filling into pie dish. Place pastry strips horizontally, then vertically, across the top of the pie and lightly brush with egg yolk. Bake 30 to 35 minutes, and cool before serving.

By Leia

Ingredients

• ✓ sour cherry
• pear
• cornstarch
• white sugar
• almond extract
• all-purpose flour
• white sugar
• salt
• nutmeg
• butter

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 2-quart baking dish.
2. 2 Mix pears, cherries, cornstarch, 2/3 cup sugar, and almond extract in prepared baking dish. Combine flour, 1/3 cup sugar, salt, and nutmeg in a bowl; cut in butter with a knife or pastry blender until mixture resembles coarse crumbs. Sprinkle flour mixture over fruit.
3. 3 Bake in preheated oven until crust is golden, about 1 hour.

By Ruth Y

Ingredients

• ✓ sour cherry
• all-purpose flour
• shortening
• water
• salt
• white sugar
• cornstarch
• butter
• almond extract

Instructions

1. 1 In a large bowl, combine flour and salt. Cut in the cold shortening until pea-sized (you may use the paddle of a stand mixer for this step, or pulse in a food processor, then transfer to a bowl). Stir in water until mixture forms a ball. Divide dough in half and shape into balls. Wrap in plastic and refrigerate for at least 1 hour or overnight.
2. 2 On a lightly floured work surface, roll out half the dough to fit a 9-inch pie plate. Place bottom crust in pie plate, loosely cover with plastic, and refrigerate.
3. 3 Whisk together sugar and cornstarch in a saucepan; add cherries and toss to coat. Let stand for about 10 minutes to draw out the cherry juices.
4. 4 Preheat oven to 475 degrees F (245 degrees C). Place a baking sheet in the oven to preheat.
5. 5 Bring cherry filling to a boil over medium heat, stirring constantly. Lower the heat and simmer for 1 minute or until the juices thicken and become translucent (filling will thicken further as it cools). Remove from heat and stir in the butter and almond extract. Mix thoroughly and allow to cool to room temperature.
6. 6 Roll out second crust and cut into lattice strips or decorative shapes. When filling is cool, pour into bottom pie shell. Cover filling with top crust or cutouts and crimp edges.
7. 7 Reduce oven to 375 degrees F (190 degrees C) and place pie on hot baking sheet.
8. 8 Bake in the preheated oven until crust is golden brown and filling is bubbly, 45 to 55 minutes. Let pie cool and set several hours before slicing.

By Beth Campbell

Ingredients

• ✓ sour cherry
• all-purpose flour
• salt
• baking powder
• sugar
• butter
• milk
• vanilla extract
• white sugar
• cherry juice

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease a 10x10-inch baking dish.
2. 2 In large bowl, combine flour, salt, baking powder and 1 cup sugar; stir. Add butter, milk and vanilla; beat with electric mixer for 2 minutes, or until smooth. Pour mixture into pan and cover evenly with cherries.
3. 3 Heat cherry juice in microwave or in small saucepan, until just simmering. Sprinkle 1/2 cup of sugar over cherries, and pour hot cherry juice on top. Bake 40 to 45 minutes, or until pick inserted in center comes out clean.

By Stephanie Auld

Ingredients

• ✓ sour cherry
• all-purpose flour
• cocoa powder
• baking soda
• salt
• sugar
• butter
• egg
• milk
• vanilla extract
• white chocolate chip

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Whisk flour, cocoa, baking soda, and salt together in a medium bowl.
3. 3 Beat sugar and butter in a large bowl until smooth and creamy. Add eggs, one at a time, beating well after each addition and scraping the sides of the bowl as needed. Beat in milk and vanilla.
4. 4 Gradually add flour mixture and stir until dough is just combined. Fold in white chocolate chips and cherries. Scoop about 1/4 cup dough per cookie 3 inches apart onto cookie sheets.
5. 5 Bake in the preheated oven until the edges of cookies are set and the tops lose their sheen, 13 to 15 minutes. Cool on the cookie sheets briefly before removing to wire racks to cool completely.

By Ayren Irvine

Ingredients

• ✓ sour cherry
• pastry
• dark sweet cherry
• white sugar
• arrowroot powder
• cinnamon
• salt
• butter
• lemon juice
• vanilla extract
• almond extract
• red food coloring

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). On a lightly floured surface, roll out one crust, and place in a 9 inch deep dish pie plate. Roll out top crust, and set aside.
2. 2 Measure 1 1/2 cups reserved cherry syrup into a small saucepan over low heat. Mix together sugar, arrowroot powder, cinnamon, and salt. Stir into syrup until dissolved. Increase heat to high, and bring syrup to a boil. Cook for 1 to 2 minutes, or until thickened. Remove from heat, and stir in butter, lemon juice, vanilla, almond extract, and red food coloring.
3. 3 In a large bowl, combine cherries and thickened syrup. Gently toss until evenly coated. Pour filling into pie crust. Cover with top crust, and crimp edges with fork. Make a few fork vents in top pie crust to allow steam to escape during baking.
4. 4 Bake in preheated oven for 20 minutes, then reduce heat to 375 degrees F (190 degrees C). Continue to bake for 30 minutes. Allow to cool for 3 hours before serving.

By Jody Clark

Ingredients

• ✓ sour cherry
• all-purpose flour
• salt
• butter
• water
• nectarine
• apricot
• turbinado sugar
• cinnamon
• cornstarch
• all-purpose flour
• butter
• water
• egg yolk

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). Place cherries, nectarines and apricots into a colander to drain off any excess liquid.
2. 2 To Make Dough: In a medium bowl, combine flour and salt. Cut 3/4 cup of butter into flour mixture until it resembles coarse crumbs. Pour in one tablespoon of water at a time until the dough sticks together. Add additional water if necessary. Divide dough into two parts. Roll out one half toa circle 1/8 of an inch thick, then place in a 9 inch pie pan. Roll out the other half of the dough and cut into long strips about 1/2 inch wide. Set aside.
3. 3 To Make Filling: Place the drained fruit mixture into a medium bowl, Stir in the sugar, cinnamon, cornstarch and flour; pour into the prepared pie pan. Dot with the remaining two tablespoons of butter. Arrange the pastry strips into a lattice top and crimp edges. In a small bowl, whisk together the egg yolk and teaspoon of water, and use a pastry brush to coat just the lattice strips--not the edges.
4. 4 Bake in the preheated oven and bake for 25 minutes, until the crust begins to brown. Reduce the heat to 350 degrees F (175 degrees C) and bake for an additional 20 to 25 minutes. Remove from oven and let cool a bit before serving.

By Karen

Ingredients

• ✓ sour cherry
• egg
• sugar
• sunflower oil
• all-purpose flour
• lemon
• vanilla extract

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease an 8x16-inch cake pan.
2. 2 Beat egg whites in a bowl until foamy. Add sugar little by little while continuing to beat.
3. 3 Blend the yolks and oil together in a bowl.
4. 4 Add the yolk mixture to the bowl with the egg whites. Add lemon zest and vanilla extract. Mix for 3 more minutes. Gently blend in flour using a tablespoon. Pour batter into the prepared pan and spread cherries on top.
5. 5 Bake in the preheated oven until crust is golden brown, 40 to 60 minutes. Turn off the oven, leaving cake inside with the door closed for 30 minutes. Allow to cool before serving.

By oanaT

Ingredients

• ✓ sour cherry
• hamburger bun
• cherry juice
• apple juice
• sugar
• white chocolate chip
• half-and-half
• milk
• sugar
• cinnamon
• nutmeg
• egg
• creme fraiche
• confectioners' sugar
• vanilla extract

Instructions

1. 1 Combine dried cherries, juice and 2 tablespoons sugar in a saucepan and bring to a boil. Reduce heat and stir a minute or two until sugar dissolves.
2. 2 Remove from heat and set aside. (Note: If you use Grand Marnier instead, combine cherries and liqueur in a bowl, cover and allow to sit overnight to soak.)
3. 3 Heat oven to 350 degrees F.
4. 4 In a saucepan, combine white chocolate, half & half, milk and sugar, heating over medium heat about 5 to 7 minutes, stirring until chocolate melts and is thoroughly combined.
5. 5 Add cinnamon and nutmeg and reduce heat to simmer.
6. 6 Stir a little of the hot mixture into the beaten eggs and stir well to temper the eggs. Slowly add the tempered eggs into the white-chocolate mixture and stir to combine.
7. 7 Drain cherries and reserve the liquid.
8. 8 Butter a 9x9-inch baking pan or 8 ramekins.
9. 9 Place half the cubed buns in the pan or ramekins, top with half of the cherries. Follow with the rest of the cubed buns and the remaining cherries.
10. 10 Ladle the white chocolate liquid over the bread and cherries. Press down slightly to make sure the liquid soaks into the bread thoroughly.
11. 11 Bake for 30 to 40 minutes or until a knife inserted into the center comes away clean. Remove from oven and allow to rest for 10 minutes.
12. 12 Make topping by combining creme fraiche, confectioner's sugar and 1 to 2 tablespoons of the reserved cherry liquid, stirring well.
13. 13 Top the bread pudding with the creme and serve warm.

By Ball Park Buns

Ingredients

• ✓ sour cherry
• all-purpose flour
• baking powder
• salt
• butter
• egg
• milk
• white sugar
• all-purpose flour
• egg
• milk
• cinnamon
• nutmeg
• butter
• white sugar
• all-purpose flour

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish. Whisk together 1 1/2 cup of sifted flour, baking powder, and salt in a large bowl.
2. 2 With a pastry cutter, chop the unsalted butter into the flour mixture until it resembles coarse crumbs; mix in 1 egg and 1 tablespoon of milk, creating a dough; if dough seems dry and crumbly, mix in additional milk, a teaspoon at a time. Pat the dough into the prepared baking dish, and sprinkle the cherries evenly over the dough.
3. 3 In a bowl, sift 3/4 cup of sugar with 2 tablespoons of flour; whisk in the 3 eggs and 3/4 cup of milk until smooth. Mix in cinnamon and nutmeg if desired; pour the mixture over the cherries. In a small bowl, using a pastry cutter, chop 2 tablespoons of butter with 1/2 cup of sugar and 1/2 cup flour until crumbly; sprinkle the streusel over the custard mixture.
4. 4 Bake in the preheated oven until the custard is set and the streusel is lightly browned, 25 to 30 minutes. Serve warm or cold; refrigerate leftovers.

By bakerbee

Ingredients

• ✓ sour cherry
• firm green pear
• lemon juice
• brown sugar
• cinnamon
• vegetable oil
• brown sugar
• maple syrup
• green mango
• red onion
• green chile pepper
• garlic
• ginger
• cider vinegar
• cayenne pepper

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Oil a baking sheet.
2. 2 Toss the pear halves in a bowl with the lemon juice, cinnamon, and 1 tablespoon of brown sugar. Place cut side down on prepared baking sheet. Brush pears with oil. Roast until caramelized and tender, 40 to 50 minutes. Remove from oven and let cool.
3. 3 Meanwhile, mix together 1/4 cup brown sugar, maple syrup, mango, red onion, chili, garlic, ginger, dried cherries, cider vinegar, and cayenne pepper in a non-reactive saucepan. Bring to a boil, then reduce heat and simmer uncovered until liquid thickens to a syrup-like consistency and mangoes look translucent, 35 to 40 minutes. Remove from heat and let cool.
4. 4 Coarsely chop pears and combine with the mango mixture. Cover and refrigerate 24 hours before serving.

By BASTET

Ingredients

• ✓ sour cherry
• white sugar
• all-purpose flour
• cocoa powder
• baking soda
• salt
• shortening
• egg
• vanilla extract
• buttermilk
• cherry liqueur
• heavy cream
• cherry liqueur
• vanilla extract
• confectioners' sugar
• salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line two 8-inch round pans with parchment paper.
2. 2 Sift 1 1/2 cups of the white sugar, flour, cocoa powder, baking soda, and salt together in a bowl. Beat shortening and remaining 1/2 cup white sugar together in a large bowl with an electric mixer until light and fluffy. Beat 1 egg at a time into the shortening mixture; add vanilla extract with last egg. Add portions of flour mixture alternately with buttermilk, beating after each addition to form a smooth batter. Pour batter into prepared baking pans.
3. 3 Bake in preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
4. 4 Remove parchment from cake bottoms. Cut each layer in half horizontally, making 4 layers total. Pour 2 tablespoons cherry liqueur over each cake half.
5. 5 Beat cream in a chilled glass or metal bowl with an electric mixer until stiff peaks form. Beat in 2 tablespoons cherry liqueur and 1/2 teaspoon vanilla extract. Beat in confectioners' sugar and salt until cream filling is smooth and stiff.
6. 6 Spread 1 cake layer with 1/4 of the cream filling; top with 1/3 cherries. Repeat with 2 additional layers. Place 4th layer on top; frost top and sides of cake with remaining cream filling.

By 12YEAROLDCHEF

Ingredients

• ✓ sour cherry
• all-purpose flour
• white sugar
• cocoa powder
• baking powder
• baking soda
• salt
• egg
• milk
• vegetable oil
• vanilla extract
• sugar
• cornstarch
• vanilla extract
• heavy cream
• confectioners sugar

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans; line bottoms with parchment paper. Place a medium bowl in the refrigerator to chill before using it to whip the cream.
3. 3 Whisk flour, sugar, cocoa, baking powder, baking soda, and salt together in a large bowl.
4. 4 Add eggs, milk, oil, and vanilla; beat until combined.
5. 5 Pour cake batter into the prepared pans.
6. 6 Bake in the preheated oven until a toothpick inserted in the centers comes out clean, about 35 minutes. Cool layers in pans on wire racks for 10 minutes. Run a paring knife around edges to loosen and invert carefully onto racks to cool completely, 1 to 2 hours.
7. 7 While cake layers bake, drain cherries for topping, reserving 1/2 cup juice. Combine reserved juice, cherries, sugar, and cornstarch in a 2-quart saucepan.
8. 8 Cook, stirring constantly, over low heat until thickened. Stir in vanilla. Let cool at room temperature for 30 minutes. Transfer to the refrigerator to cool completely before assembling cake.
9. 9 To make the frosting: Combine whipping cream and confectioners' sugar in the chilled medium bowl. Beat with an electric mixer at high speed until stiff peaks form.
10. 10 Split each cake layer in half horizontally using a long serrated knife.
11. 11 Tear one layer into crumbs; set aside.
12. 12 Gently brush loose crumbs off top and sides of remaining layers using a pastry brush or your hands. Reserve 1 ½ cups of frosting for piping decorations on cake; set aside.
13. 13 To assemble, place one cake layer on a cake plate. Spread with 1 cup frosting; top with 3/4 cup cherry topping.
14. 14 Top with second cake layer; repeat layers of frosting and cherry topping.
15. 15 Top with third cake layer and frost sides of cake.
16. 16 Pat reserved cake crumbs onto sides of cake.
17. 17 Spoon reserved 1 ½ cups frosting into a pastry bag fitted with a star decorator tip. Pipe around top and bottom edges of cake.
18. 18 Spoon remaining cherry topping on top of cake.
19. 19 Store covered in the refrigerator until ready to serve. Enjoy!

By Linda Greer