Cherry Recipes

Cherry Upside Down Cake

Cherry upside down cake is made with cherry pie filling and a from scratch cake batter.  Cook Time: 55 minutes

Ingredients:
•    1 can (20 ounces) cherry pie filling
•    1 1/2 cups all-purpose flour
•    2 teaspoons baking powder
•    1/2 teaspoon salt
•    1/4 cup butter
•    2 eggs
•    3/4 cup granulated sugar
•    1/2 teaspoon almond extract
•    1 teaspoon vanilla extract
•    1/2 cup plus 2 tablespoons milk

Preparation:
Heat oven to 350°.
Generously butter an 8-inch square baking pan. Spread the cherry pie filling over the bottom. Sift together the flour, baking powder, and salt; set aside. In a mixing bowl, cream butter and sugar. Beat in eggs and flavorings. Beat in the sifted dry ingredients, alternating with the milk. Beat until well blended.
Spoon over the cherry pie filling; spread to cover.
Bake for 40 to 50 minutes, or until cake springs back when lightly touched with finger.
Let cool for about 10 minutes. Loosen sides and carefully invert on a serving plate or cake server.
This flavorful turkey chili boasts a secret ingredient — dried cherries. The fruit makes this dish more nutritious and lends a subtle sweetness that complements all the spices.

Delicious Cherry Chili

This flavorful turkey chili boasts a secret ingredient — dried cherries. The fruit makes this dish more nutritious and lends a subtle sweetness that complements all the spices.

Ingredients

4 ounces dried tart cherries, chopped (3/4 cup)
2 cups fat free low sodium chicken broth, divided
1 tablespoon olive oil
1 cup chopped onion
1 tablespoon freshly chopped garlic (not bottled garlic)
1 pound lean ground turkey (7 percent fat)
1 roasted red bell pepper, cut into 1/4-inch cubes
1 tablespoon plus 1 teaspoon chili powder
1 1/2 teaspoons ground cumin
1 teaspoons ground coriander
1 teaspoon dried mustard powder
1 teaspoon chopped fresh oregano or 1/2 teaspoon dried oregano
4 cups chopped fire-roasted tomatoes or regular canned chopped tomatoes (we recommend Muir Glen canned fire-roasted tomatoes)
1 1/2 cups cooked black beans (or 1 16-ounce can, rinsed and drained)
1/4 cup cilantro, chopped

1. Heat one cup of the broth. Place cherries in small mixing bowl. Add hot broth and set aside.

2. Heat olive oil in a 4-qt. saucepan over medium heat. Add chopped onion and sauté for about five minutes or until onion is soft. Add garlic and cook one minute longer. Do not brown garlic. Add turkey and cook until it is no longer pink.

3. Add roasted bell pepper, chili powder, cumin, coriander, mustard and oregano. Cook mixture over medium-high heat, stirring occasionally for about two minutes. Add tomatoes and remaining cup of broth; bring to a boil. Reduce heat and simmer uncovered for about 5 minutes. Stir in beans, cherries and cilantro. Continue cooking for an additional 2 minutes or until mixture is just heated through. Season with additional salt if desired.