National Cherry Month Cherry Recipes

Already known for their high vitamin A and beta-carotene content, research suggests that it’s the bright red color of tart cherries that provides the anti-inflammatory benefits. The antioxidants in cherries are believed to reduce the pain of arthritis, inflammation and gout. Besides their many health benefits, they are also wonderful to eat or drink. We offer our cherries in frozen (no online sales), dried, maraschino and juice form.
Let’s celebrate this delicious and healthful fruit in recipes!

Cheery Cherry Cake
8 cups fresh or frozen (partially thawed) drained, pitted tart cherries
½ cup sugar
1 package yellow or white cake mix
1 cup (2 sticks) cold butter, thinly sliced
1 cup sliced almonds (or other chopped nuts)
1 teaspoon almond extract
1 tablespoon sugar for sprinkling
Preheat oven to 350. Grease a 13x9x2” baking pan. Evenly spread cherries into the prepared pan. Sprinkle ½ cup sugar evenly over the fruit. Evenly shake cake mix over fruit and then sprinkle sliced almonds evenly over the top. Sprinkle the almond extract over the almonds. Place the butter slices evenly over the entire top of the cake. Sprinkle with 1 tablespoon sugar. Bake 50 -55 minutes or until lightly browned on top. Cool before serving. Enjoy!

Our Favorite Broccoli Salad
3 large heads broccoli, cut into bite size florets. The stem can be peeled and chopped into bite size pieces as well.
¼ cup chopped red onion
8 slices bacon, fried and chopped
1 cup dried cherries
½ cup toasted sunflower seeds
¼ toasted slivered almonds
In a large bowl mix the above ingredients.
Dressing; Mix in a small bowl:
1 cup mayonnaise
2 tablespoon apple cider vinegar
1/3 cup sugar
Mix the dressing with the salad ingredients one to two hours prior to serving. Keep refrigerated.

The Best Cherry Chicken Salad
3 cups chopped cooked chicken
1/3 cup dried cherries
1/3 cup diced celery
1/3 cup toasted & chopped pecans
1/3 cup mayonnaise
1 tablespoon buttermilk
1 teaspoon horseradish
½ teaspoon salt
½ teaspoon pepper
1/3 cup cubed apples (optional)
In a large bowl combine the mayonnaise, buttermilk, horseradish, salt & pepper. Add the rest of the ingredients and mix well. Cover and refrigerate until ready to serve.

Cabbage Apple Cherry Slaw
½ cup apple juice
1/3 cup apple cider vinegar
2 teaspoon sugar
½ teaspoon salt
¼ teaspoon pepper
½ small green cabbage, thinly sliced
½ small red cabbage, thinly sliced
3 carrots, grated
3 green onions, sliced
½ cup dried cherries
1 apple, small cubes
In a large bowl whisk together the apple juice, vinegar, sugar, salt & pepper. Add the cabbage, carrots, green onion, cherries and apple. Toss well to coat.

Oatmeal Cookie Muffins
1 ½ cups flour
½ cups oats
½ tablespoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 teaspoon cinnamon
2 tablespoons applesauce
3 tablespoons melted butter
1/3 brown sugar
1 egg
¾ cup Greek yogurt or sour cream
¼ cup chocolate chips
¼ dried cherries
In a large bowl combine the flour, oats, baking powder, baking soda, salt and cinnamon. Stir well, set aside.
In a small bowl combine applesauce, butter, sugar, yogurt and egg.
Pour over the dry ingredients and fold until mixed. Add the chocolate chips and cherries.
Grease and fill 12 muffin tins ¾ of the way full. Bake at 375 for 20 minutes or until a toothpick come out clean when inserted into the center.

Maraschino Cherry Fruit Salad
1 pint sour cream
2 cans each:
Pineapple tidbits, drained
Mandarin oranges, drained
1 bag mini marshmallows
1 bag coconut
1 cup chopped walnuts
1 cup sliced maraschino cherries
2 cups sliced or whole grapes
Mix all ingredients together in a large bowl. Cover and refrigerate overnight.
Add sliced bananas and apple chunks just before serving.