To celebrate National Cherry Month, Anita Snyder submitted “Rich Chocolate Cherry Cake (George Washington Cake),” a picture-perfect recipe reminding us of the reasons we love cherries in February: the tale of a cherry tree, young George Washington’s hatchet and honesty; the deep red of love; Valentine’s Day; and sweets for the sweet.
Cake prepared by Emily Schilling/Photo by Richard G. Biever
Rich Chocolate Cherry Cake
(George Washington Cake)
2 cups flour
3⁄4 cup sugar
3⁄4 cup vegetable oil
2 eggs
2 t. vanilla
2 t. baking soda
1 t. cinnamon
1 t. salt
1 can (21 oz.) cherry pie filling
1 pkg. (6 oz.) chocolate chips
1 cup chopped walnuts
Preheat oven to 350 F. Mix flour, sugar, oil, eggs, vanilla, baking soda, cinnamon and salt in a large bowl. Add cherry pie filling, chocolate chips and walnuts and stir until just blended. Pour into greased and floured 9-cup fluted pan or 10-inch tube pan. Bake in 350 F oven for 1 hour. Cool 10 minutes, then remove from pan and cool completely. Before serving sprinkle top with confectioners’ sugar if desired.
Anita Snyder,
West Lafayette, Ind.
Cherry-Tarragon Chicken Salad
1 cup orange juice
1⁄2 cup dried cherries
4 cups chopped, cooked chicken
1⁄3 cup mayonnaise
1⁄4 cup sour cream
2 t. fresh tarragon
1 t. grated fresh orange rind
1⁄2 t. salt
1⁄4 t. freshly ground pepper
Bring juice and cherries to a boil in a medium saucepan over medium-high heat. Reduce heat and simmer, stirring occasionally, 10-12 minutes or until liquid has reduced to 1⁄4 cup. Remove from heat and cool slightly. Pour mixture into a large bowl. Stir in chicken and remaining ingredients. Toss to coat. Cover and chill at least 2 hours. Serve with salad greens or crackers. Serves 6-8.
Charlotte Rymph,
Monterey, Ind.
Cherry Cranberry Nut Pie
Pastry for double crust pie (9 inch)
1 can (21 oz.) cherry pie filling
2 cups fresh or frozen thawed cranberries
3⁄4 cup sugar
1⁄2 cup chopped walnuts
2 T. cornstarch
1 t. vanilla
1⁄2 t. cinnamon
1⁄8 t. allspice
2 T. butter
1 t. milk
1 T. coarse sugar
Preheat oven to 375 F. Line a pie plate with bottom pastry. Trim to 1 inch beyond edge of plate. In a large bowl, combine pie filling, cranberries, sugar, walnuts, cornstarch, vanilla, cinnamon and allspice. Spoon into crust. Dot with butter. Roll out remaining pastry to fit top of pie. Cut vents in the pastry. Place pastry over filling. Trim, seal, and flute edges. Brush with milk. Sprinkle with coarse sugar. Bake at 375 F for 40-45 minutes or until golden brown and filling is bubbly. Cool on rack. Yield: 8 servings.
Courtney Sheehan,
Brazil, Ind.
Cherry Delight
10 T. margarine
21⁄2 cups graham cracker crumbs
1⁄2 cup sugar
Large tub of whipped topping (thawed in refrigerator)
2 pkgs. (8 oz. each) cream cheese, softened
1 cup powdered sugar
2 cans (21 oz. each) cherry pie filling
Melt margarine and combine thoroughly with the graham cracker crumbs and sugar. Press onto bottom of a 9-inch-by-13-inch pan. Blend whipped topping, cream cheese, and powdered sugar with a mixer. Carefully spread this over the pressed crumbs. Evenly spread the pie filling over the cheese mixture. Refrigerate.
Melissa Bell,
West Point, Ind.