
Put all ingredients in a blender. Blend well, pour into glass & garnish with tart or sweet cherries. Serve immediately.
Preheat oven to 350
Mix flour, salt & sugar. Cut in butter. Reserving 1/2 of mixture, spread remainder in a 8" square pan. Place cherries over crumbs. Bake at 350 degrees for 45 minutes. Top with some of the pie filling. Serve warm with a scoop of vanilla ice cream if desired.
Wash & pit cherries. Drain. Combine sugar & cornstarch. Stir in cherries, lemon juice & extract. Let stand about 30 minutes. Cook over med. Heat until mixture thickens. Ladle into jars leaving 1/2 inch of headspace. Cool at room temperature. Seal & label. Yields 4 pints
Combine the 4 ingredients above and toss with your favorite dressing or (Cherry Poppyseed Vinaigrette is a favorite)
Spread cherry topping evenly in bottom of greased 8" dish. In separate bowl, combine dry ingredients, add wet ingredients, stir to mix well. Pour evenly over pie topping. Bake 350 degrees about 35-45 minutes until cake tests done in middle. Cool 1/2 hour and invert to serve. This wonderful dense cake has no eggs and no butter…tastes like a brownie, only better!!!
FYI Cherries contain powerful antioxidants that may help fight cancer and heart disease, according to research at MSU. Eating about 20 cherries per day may reduce the pain of arthritis and gout.