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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Michigan is the top cherry-producing state in the country. This is one of my family's favorite cherry recipes. Ingredients:
1 cup fresh or frozen pitted dark sweet cherries, thawed and drained |
1 tablespoon lemon juice |
1-1/2 teaspoons almond extract, divided |
1/4 teaspoon red food coloring, optional |
1/3 cup shortening |
2/3 cup sugar |
1 egg |
1 cup king arthur unbleached all-purpose flour |
1/2 teaspoon baking powder |
1/2 teaspoon salt |
1/3 cup milk |
sauce: |
1/2 cup sugar |
4-1/2 teaspoons cornstarch |
1/4 cup water |
2 cups fresh or frozen pitted dark sweet cherries |
1/4 teaspoon red food coloring, optional |
whipped cream or vanilla ice cream |
Directions:
1. In a small bowl, combine cherries, lemon juice, 1/2 teaspoon extract and food coloring if desired; toss to coat. Spoon into four greased 10-oz. custard cups or ramekins.
2. In a small bowl, cream shortening and sugar. Beat in egg and remaining extract. Combine flour, baking powder and salt; add to the creamed mixture alternately with milk. Spoon over cherry mixture.
3. Bake, uncovered, at 375° for 20-25 minutes or until golden brown. Cool in cups for 10 minutes.
4. Meanwhile, in a large saucepan, combine sugar and cornstarch. Stir in water until blended. Add cherries and food coloring if desired. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Invert puffs onto dessert plates; top with warm cherry sauce and whipped cream. Yield: 4 servings.
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