Type what you have

Ingredients

• ✓ bing cherry
• sugar
• water
• rhubarb
• grape
• strawberry
• apple
• peach
• plum
• orange
• blueberry

Instructions

1. 1 Bring sugar and water to a boil in a medium saucepan over medium heat; stir in rhubarb. Reduce heat to low, cover, and simmer until rhubarb is soft, 10 to 15 minutes. Mash rhubarb; chill sacue in the refrigerator, about 1 hour.
2. 2 Stir cherries, grapes, strawberries, apple, peach, plum, orange, and blueberries together with ⅔ cup rhubarb sauce in a large bowl to coat. Chill in the refrigerator for at least 2 hours.

By Cheryl

Ingredients

• ✓ bing cherry
• cola-flavored carbonated beverage
• black cherry jello mix
• pineapple
• pecan

Instructions

1. 1 In a saucepan, combine the reserved cherry juice with the cola. Bring to a boil, and stir in the gelatin until dissolved. Remove from the heat, and mix in the drained cherries, drained pineapple, and chopped pecans. Pour mixture into a mold sprayed with non-stick cooking spray, and refrigerate for at least 24 hours before serving.

By Andee

Ingredients

• ✓ bing cherry
• pineapple
• cherry gelatin
• cream cheese
• cola-flavored carbonated beverage
• pecan

Instructions

1. 1 In a sauce pan, combine reserved cherry juice and pineapple juice to equal 1 cup. Bring to boil, add gelatin and whisk together. Remove from heat and add cream cheese and blend together until smooth.
2. 2 Add cola and beat until mixture becomes fluffy. Fold in cherries, pineapple, and nuts. Pour into molded container, chill 6 to 8 hours or until firm.

By Niki Bice-Bey

Ingredients

• ✓ bing cherry
• pineapple
• cream cheese
• cola-flavored carbonated beverage
• cherry gelatin

Instructions

1. 1 Drain the pineapple juice and cherry water into a 2-cup measuring cup. Pour enough color to make 2 cups; discard the remaining soda. Pour the cola mixture into a saucepan.
2. 2 Bring the cola mixture to a boil over medium-high heat. Remove from heat, then stir in the pineapple, cherries, cream cheese, and cherry gelatin until gelatin dissolves, about 5 minutes. Pour mixture into a mold or glass baking dish. Refrigerate until set, about 3 hours.

By Lorah Marie Hodges

Ingredients

• ✓ bing cherry
• sugar
• vanilla extract
• semisweet chocolate

Instructions

1. 1 Pour sugar into a shallow dish; add 2 drops vanilla at a time in 24 separate places to form lumps of vanilla sugar. Set aside to allow lumps to harden.
2. 2 Meanwhile, carefully pit cherries from the bottom. Make sure stems stay intact.
3. 3 Insert 1 hardened lump sugar into 1 cherry where pit was; repeat with remaining sugar lumps and cherries. Set aside.
4. 4 Place chocolate in a microwave-safe dish; microwave until melted and smooth, stirring every 30 seconds.
5. 5 Dip cherries into melted chocolate, holding cherries by the stems, leaving the very tops undipped; set dipped cherries on waxed paper to dry, then refrigerate to allow sugar lumps to dissolve, 8 hours to overnight.

By Barry

Ingredients

• ✓ bing cherry
• pie crust
• sugar
• instant tapioca
• lemon juice
• almond extract
• butter

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Press one pie crust into a 9-inch pie plate.
2. 2 Combine cherries, sugar, tapioca, lemon juice, and almond extract in bowl; refrigerate until cherry filling begins to set, about 10 minutes. Stir filling; chill until flavors combine, about 10 minutes more.
3. 3 Pour filling into bottom crust in pie plate; dot with butter. Cover with remaining 1 crust; crimp edges to seal. Cut several ventilation slits into top crust with a sharp knife.
4. 4 Bake in the preheated oven for 30 minutes; quarter rotate pie. Continue baking until crust is golden brown, about 20 minutes.

By MSGYPSYLEE

Ingredients

• ✓ bing cherry
• chicken breast
• butter
• brown sugar
• chile sauce
• water
• worcestershire sauce
• onion
• raisin
• salt
• pepper
• brandy

Instructions

1. 1 Preheat oven to Broil.
2. 2 Lightly brush chicken breasts with melted butter and broil for 2 to 3 minutes each side, or until just lightly browned.
3. 3 Preheat oven to 325 degrees F (165 degrees C).
4. 4 Place browned chicken in a 9x13 inch baking dish. In large bowl combine the reserved cherry liquid, sugar, chile sauce, water, Worcestershire sauce, onion, raisins and salt and pepper to taste. Mix all together and pour mixture over chicken.
5. 5 Cover dish and bake at 325 degrees F (165 degrees C) for 1 hour.
6. 6 Remove cover, add cherries and brandy to chicken and bake uncovered for another 15 minutes.

By gmistarzbellsouthnet

Ingredients

• ✓ bing cherry
• white sugar
• lemon
• all-purpose flour
• white sugar
• cream of tartar
• baking soda
• cinnamon
• cardamom
• salt
• butter
• half-and-half
• egg
• egg white
• white sugar
• whipped cream
• almond
• cherry

Instructions

1. 1 Combine 6 cups halved cherries, 6 tablespoons sugar, and lemon zest in a bowl; set aside for 2 to 3 hours.
2. 2 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
3. 3 Combine flour, ¼ cup sugar, cream of tartar, baking soda, cinnamon, cardamom, and salt in a large bowl; cut in butter with a knife or pastry blender until mixture resembles coarse crumbs. Whisk ½ cup half-and-half and 1 whole egg together in a small bowl; stir into flour mixture with a fork until a moist dough with large clumps forms. Stir in additional half-and-half, 1 teaspoon at a time, if dough is dry.
4. 4 Divide dough into 6 balls; place on the prepared baking sheet. Press each ball down lightly to form ½-inch discs. Brush discs with egg white; sprinkle with 1 teaspoon sugar.
5. 5 Bake in the preheated oven until golden brown, 12 to 14 minutes. Cool on the baking sheet for 10 minutes before transferring shortcakes to a wire rack to cool completely.
6. 6 Halve each shortcake horizontally; place each halved shortcake on separate serving plates. Layer a generous portion sweetened cherries, almonds, and whipped cream between cake halves; dollop tops with additional whipped cream and almonds plus 1 whole cherry.

By mkecupcakequeen