BREAD PUDDING -------------------------------------------------------------------------------- 4 slices white bread 1 (1 lb. 1 oz.) can pitted dark sweet cherries Vanilla Sauce: 1 c. milk 1 c. heavy cream 1/2 tsp. vanilla extract 4 egg yolks Custard: 3 1/2 c. milk 5 whole eggs 2 egg yolks 1 c. sugar 1 tsp. vanilla extract Make vanilla sauce: In small pan over direct heat, bring 1 cup milk with cream and 1/2 teaspoon vanilla to boil just until bubbles form around edge. Remove from heat. In top of double boiler, with electric mixer at medium speed, beat 4 egg yolks until thick. Gradually beat in 1/2 cup sugar, beating until soft peaks form when beater is raised. Add hot milk mixture. Place over hot water. Cook, stirring until coating forms on metal spoon, 10 to 15 minutes. Pour into bowl. Refrigerate 2 hours. Preheat oven to 350 degrees. Trim crust from bread; cut in half diagonally. Drain cherries. Turn cherries into bottom of buttered 8-inch square baking dish. Overlap bread slices on top. Prepare Custard: In small saucepan, over direct heat, heat milk just until bubbles form around edge of pan. Remove from heat. In medium bowl, with electric beater, beat whole eggs and egg yolk until light and foamy; gradually beat in sugar, 2 tablespoons at a time. Beat until well blended. Gradually pour in the hot milk, beating constantly. Add vanilla, mixing well. Pour custard over bread and cherries in baking dish. Set baking dish in large shallow pan on lower rack of oven. Carefully pour hot water to 1-inch level around dish. Bake, uncovered, 45 to 50 minutes or until knife insert- ed in pudding 1-inch from edge of dish comes out clean. Remove to rack to cool. To serve, spoon sauce over individual serv- ings. Makes 8 servings. --------------------- 24 HOUR SALAD -------------------------------------------------------------------------------- 3 egg yolks, beaten 2 Tbsp. fresh lemon juice 1 Tbsp. butter or margarine 2 c. drained pineapple tidbits 2 oranges, peeled, sectioned and cut in pieces sweet cherries (for garnish) 2 Tbsp. sugar 2 Tbsp. pineapple juice dash of salt 2 c. pitted, drained sweet cherries (fresh or canned) 3 c. miniature marshmallows 1 c. whipping cream, whipped Mix egg yolks, sugar, lemon juice, pineapple juice, butter and salt in top of double boiler. Cook, stirring constantly, until thick, about 3 minutes. Cool in 9 x 9-inch dish. Stir in fruits and marshmallows. Fold in whipped cream. Chill 24 hours. Garnish with sweet cherries. In winter try substituting orange sections for cherries. Serves 4 to 6 people. ---------------------------- QUAIL AND CHERRIES -------------------------------------------------------------------------------- 8 quail salt and pepper 5 Tbsp. butter, melted 2 Tbsp. brandy 1/4 c. white wine 1 c. chicken stock 16 oz. can black cherries, drained 1/4 c. syrup from cherries 1/2 tsp. lemon rind, grated 1 tsp. lemon juice Salt and pepper quail. Drizzle butter over birds and roast in oven until well browned. Add brandy, wine and stock, continue cooking 10 to 12 minutes, turning several times. Remove quail to hot plates. Pour sauce in a small saucepan; add cherries, cherry syrup, lemon rind and lemon juice. Add a little more stock, if needed. Simmer until cherries are thoroughly warm. Spoon sauce over quail, place cherries around birds. Serve with wild rice. --------------------------- KIMMEL CHERRIES -------------------------------------------------------------------------------- 3 qt. sour cherries vinegar to cover cherries sugar (1 c. for every 1 c. cherries) Pit cherries and place in large bowl Cover with vinegar and let stand overnight. Drain the next day, pressing out all the vinegar. Add 1 cup of sugar for every 1 cup of cherries. Twice a day, stir until sugar is all dissolved. It takes 3 to 4 days. Place in crock-pot or heat and can in pint jars. --------------------------------- MAKE YOUR OWN MARASCHINO CHERRIES -------------------------------------------------------------------------------- 9 c. sugar 3 c. water 1 oz. red food coloring 1 oz. almond extract 1/4 c. lemon juice 4 1/2 lb. cherries (3 c. stemmed equals 1 lb.) Any type of cherries can be used but Royal Ann are the best looking. Sour cherries are good. Wash and pit cherries. Soak overnight in 1 1/2 quarts of water with 2 tablespoons salt and 1 teaspoon powdered alum. In morning drain and rinse thoroughly. Add sugar, water and food coloring. Bring to a boil. Turn off heat. Let stand another 24 hours. Add lemon juice and almond extract and bring to a rolling boil. Remove from heat. Fill hot, sterilized jars and seal. ------------------------------- CHERRY MALLOW SQUARES -------------------------------------------------------------------------------- 1 (3 oz.) box raspberry jello 1 (1 lb.) can pitted dark sweet cherries 1 (No. 2) can crushed pineapple 1 (3 oz.) box lime jello 3 oz. pkg. cream cheese 1/2 c. tiny marshmallows 1/2 c. whipped cream Red Layer: Dissolve raspberry jello in 1 cup boiling water. Chill. Add 1 pound can dark, sweet cherries. Pour into a square pan and chill. Green Layer: Drain crushed pineapple, reserving 1 cup of the syrup. To the syrup, add the lime jello. Heat and stir until dissolved. Add to the lime jello, cream cheese and beat this mixture. Then add 1/2 cup cold water, the crushed pineap- ple and tiny marshmallows. Chill this mixture until partially set. Fold in 1/2 cup whipped cream. Spread the green layer on top of the red layer. Chill until firm. Cut into nine squares. --------------------------- DARK CHERRY SALAD -------------------------------------------------------------------------------- 1 pkg. Cool Whip 1 large pkg. cream cheese 1 c. sugar 1 can pineapple 1 can dark sweet cherries 1/2 c. nuts Mix cream cheese and sugar; fold in drained crushed pineapple; drained dark sweet cherries. Beat in mixer. Add Cool Whip and nuts. Let set in refrigerator for several hours before serving.

I have a simple recipe that was my DH's Grandma's. It's a hit and everyone I have shared it with has adopted it for their own Thanksgiving tradition. -2 cans sour (or tart) cherries, drained. Very important - do not use sweet cherries or cherries in syrup. -3/4 to 1 cup sugar -1/4 cup flour -1 tsp. almond extract -few drops of red food coloring Fold all ingredients together and put in pie crust. If you like, but not necessary, dot the top with a couple tablespoons of butter before putting on the top crust. Bake at 375 for 1 hour. Watch the crust for burning and use foil if necessary. My only crust tip is to brush the top with milk and liberally sprinkle sugar. Makes the crust look beautiful and crunchy!

I call them Gooseberries. You could search for that, too! Gooseberry Tart (very old recipe - I've translated it for you) 500g (1lb)gooseberries 185g(6oz) plain flour pinch salt 45g(1 1/2oz) margarine 45g lard 60g (2oz) castor (superfine) sugar 1 teaspoon lemon rind Top and tail the gooseberries. Sift the flour and salt into a bowl. Rub in the margarine and lard and mix to a stiff dough with cold water. Roll out and use to line an 20cm flan dish. Trim the edge. Fill with the gooseberries. Cut the pastry trimmings into strips and twist them across the flan. Bake at 200C for 30-35 minutes or until golden brown. Sprinkle with the sugar and lemon rind and serve. Freezes well. (If you have an egg white left over, seal the pastry before adding the fruit by brushing it with the egg white.) Here's yet another version - there are lots of them! Here is a link that might be useful: ground cherry pie

This is from Cooks.com. I'll copy & paste in case you don't have a pop-up blocker. I don't know if this is what you wanted: EASY CHERRY ANGEL FOOD DESSERT 1 angel food cake 1 can Comstock cherry pie filling 1 c. sour cream 1 1/2 c. milk 1 pkg. instant vanilla pudding (sm.) Break 1/2 cake into 9 x 13 inch pan. Spread 1/2 cherry filling over cake. Repeat with remaining cake and cherries. Beat remaining ingredients together and pour over cake. Chill overnight. Serve with topping of Cool Whip or whipped cream. Serves 12.