Tag: Cherries

Cherry Crisp

Cherry Crisp

by Andi Cohen-Rabiner ♥ 0 Leave a Comment

A Recipe from ‘Round the Clock Recipes from Mary Alden (1963)

About the Recipe

Some days, you wake up and say – “I want to bake something today.” And you ask your husband what you should bake. And he says, “I don’t know, some fruity, crumbly, cobbler-y thing?” So obviously, you go to your shelf and start thumbing through a Quaker Oats advertising cookbook – obviously! And you end up with this super easy, delicious cherry crisp.

This was so easy to make, but I do have a few thoughts:

  • I would easily double the cherries that this recipe calls for. I used frozen cherries and let them thaw in the morning before I baked.
  • I used regular old rolled oats (Quaker brand, of course). I think quick oats actually would work better for this one. The oats came out just a little more crunchy than I would have liked.
  • The almond is a great touch. Almond and cherry go really well together. If almond isn’t your thing, it would work just as well with vanilla or even orange extract.
  • The vanilla ice cream was an absolute must. It cut through the tartness of the cherries and was just perfect, especially when it was hot out of the oven.

But that’s it! This is an easy one to pull out when you need a quick dessert or are just jonesing for something sweet. Enjoy!

About the book

I’ve said it before, and I’ll say it again – I love these advertising cookbooks. The title pages and illustrations are so delightfully ’60’s. The font reminds me of the original Parent Trap, the one with Hayley Mills. Enjoy the art (and a few bonus recipes)!

The Recipe!

Ingredients:

3 cups red pitted tart cherries, drained
1/2 t almond extract (optional)
1/3 cup sifted all-purpose flour
1 cup Quaker or Mother’s Oats (quick or old fashioned, uncooked)
1/2 cup firmly-packed brown sugar
1/2 t salt
1/3 cup melted butter or margarine

Directions:

Combine cherries and almond extract; place in greased 8-inch square baking pan. Combine dry ingredients; add melted butter, mixing until crumbly. Sprinkle crumb mixture over cherries.

Bake in preheated moderate oven (375*F) 20-25 minutes. Serve warm or cold with cream or ice cream. Makes 6 servings

George Washington’s Cherry Treat

George Washington’s Cherry Treat

by Andi Cohen-Rabiner ♥ 0 Leave a Comment

A Recipe from Favorite Recipes of America Desserts (1968)

About the Recipe

Here in the United States tomorrow is President’s Day! President’s Day is officially celebrated on the third Monday in February. It’s so situated because that day is always between President Abraham Lincoln’s Birthday (February 12th) and President George Washington’s Birthday (February 22nd). What better way to celebrate than with a cherry treat specifically for President Washington?

In truth, I was looking specifically for a cherry treat for a friend who’s “suffered” through some other fruit desserts, all while not-so-subtly hinting that cherry was her favorite. It had been a minute since I looked through this particular set of recipe books. There were several different options, but I was actively looking for something like a cobbler.

I love cobblers. They’re called “cobblers” because of the resemblance to cobblestone streets created by dropping the biscuit dough on the top. There are a few regional variations, but by and large it’s fruit filling topped with a sweet or savory biscuit. Yum!

Only three notes on this one:
1. I used frozen cherries that I let thaw on the counter and that worked just fine. If you wanted a real shortcut, grab your favorite cherry pie filling and call it a day. That said – this filling is SO GOOD.
2. Add a little spice to the biscuit dough. Some cinnamon or nutmeg will do. It adds just a little more depth to the overall taste.
3. Definitely serve this hot, but let it sit for just a few minutes out of the oven to truly set. Also a little scoop of vanilla ice cream will go a long way to elevating.

About the book

This book is one in a set of 5. I actually found a different book out of this set first (Casseroles. Don’t judge, I’m a fan). When I saw the full set on the shelf in my favorite antiques store, I had to have it.

The books are like a nationwide community cookbook. The submissions are clearly folks’ favorites. Typically they’re easy to make and every one I’ve tried has turned out well. They’re truly a look into kitchen favorites during this time period.

The Recipe!

Ingredients:

2/3 cup sugar
2 T cornstarch
1 cup cherry juice
2 1-lb. cans of red tart cherries, drained (or 2 lbs. frozen cherries thawed and drained)
1 T butter or margarine
1/4 t cinnamon
Few drops of red food coloring

Topping:
1 cup sifted flour
2 T sugar
2 t baking powder
1/2 t salt
3 T shortening
1/2 cup milk
2 T sugar

Directions:

Combine sugar and cornstarch; add cherry juice and cook until thick. Stir in cherries, butter, cinnamon and food coloring. Pour into 8-inch square pan.

Topping:
Sift dry ingredients; cut in shortening. Add milk gradually. Mix well with fork. Drop by tablespoonfuls onto cherry mixture. Sprinkle sugar over pastry. Bake at 400*F for 30 minutes. Serve hot. Yield: 6-8 servings