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Recipies for Kids! New!

Cooking for Kids

These simple and easy recipes are especially designed children. Kids learn how to count, measure, serve while having fun as part of cooking projects with their parents, relatives, or older brothers and sisters. Courtesy Cherry Marketing Institute.

Cherry Smoothie

A refreshing pick-me-up any time of day
2 cups frozen tart or sweet cherries
Maraschino cherries, for garnish
1 ripe banana, peeled
1 cup cherry juice blend (or other juice)

Put frozen cherries, banana and cherry juice blend in container of electric blender or food processor. Cover container. Process or blend until smooth. (Parents can help younger children with this task.)

Pour into individual serving glasses. Garnish with maraschino cherries. Serve immediately.
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Ice Cream Sundae

No-bake, fun to make--great for children

A simple and tasty end to a picnic or any meal. All you need is:
vanilla ice cream or frozen yogurt
whole or chopped cherry preserves

Simply spoon the colorful cherry preserves over the top of vanilla ice cream or frozen yogurt. Try different flavors of ice cream or frozen yogurt for a different taste effect. Use chocolate ice cream or frozen yogurt, cherry preserves and a small drizzle of chocolate syrup to make a "Black Forest" sundae.
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Maraschino Lemonade Pops

Delicious! Share it with friends
1 (10-ounce) jar maraschino cherries
8 (3-ounce) paper cups
1 (12ounce) can frozen pink lemonade,
partly thawed
8 popsicle sticks
1/4 cup water

Put a colander or strainer in a bow. Pour cherries into the strainer, saving the juice in the bowl.

Put one whole cherry in each paper cup. Put the remaining cherries on a cutting board. With a sharp knice, carefully cut cherries into small pieces. (Kids: have your parents help here.)

Put chopped cherries, lemonade concentrate, water and the juice you saved from the jar of cherries in the container of an electric blenter or food processor. Cover blender or processor. Puree or blend until smooth.

Fill paper cups with cherry mixture. Freeze 30-40 minutes, or until very slushy. Then place a popsicle stick in the center of each cup. Freeze 1 hour longer, or until firm. To eat, peel off paper cups.
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Hundreds of cherry recipes can be found in "Cherries Galore - A Door County Cherry Recipe Collection". To order your own copy, visit cherry"Fruitful Enterprises" web page.

cherryJean's Cherry Pie

cherry pie Serves 8
1 T. butter
3 C. unsweetened frozen red tart
cherries, thawed
1/8 t. almond flavoring
3 T. cornstarch 1 C. flour
1 C. sugar 1 stick (1/2 C.) margarine
1/4 t. salt 2 T. cold water

Drain cherries, saving juice. Add water to juice, if necessary, to make 1 1/2 cup liquid.
In a saucepan, mix cornstarch with a little juice and stir until well mixed. slowly add rest of juice and continue stirring over medium heat until mixture is clear and thick. Remove from heat. add sugar, salt, butter and almond. Carefully stir in cherries. Cool while preparing crust.
Crust: Put flour and margarine in a mixing bowl. With pastry blender, cut in margarine until particles are about 1/4 inch in size.
Sprinkle with water, mixing lightly with a fork until all the flour is moistened.
Gather the dough together with your hand until the bowl is clean and press dough firmly into a ball. Divide into 2 balls. Roll out one piece of dough to not quite 1/8 inch thick and place in 9 inch pie pan. Put in cherry filling.
Roll out the other dough and cut into 1/2 to 3/4 inch strips. Moisten edge of bottom pastry with water. Carefully twist half of the strips and place across filing 1 inch apart. Repeat going the other way. Press strips to seal. Fold lower crust over pastry strips and flute edge. Lightly sprinkle sugar on strips and bake 45 to 55 minutes or until done in 375º oven.
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--Jean Hill, from "Cherries Galore - A Door County Cherry Recipe Collection"
©1993 to Jean Hill and Jody Littler

cherry Ham 'n Cheese Pasta Salad

A light summer supper--great for a pot luck, family picnic...or the 4th of July celebration!

2 1/2 C. rotini pasta 1 (6 3/4 oz.) can ham (i.e., Hormel brand
1/2 C. green olives, sliced 3/4 C. bottle Italian dressing or to taste
3/4 C. cheddar cheese, diced 2 T. Honeycup mustard (or other honey mustard
3/4 C. dried cherries

Cook pasta according to package directions. Do not overcook. Drain and set aside. Keep hot. Meanwhile, in a large bowl, mix olives, cheese and dried cherries. Crumble ham into the bowl. Add in hot pasta. Pour Italian dressing and honeycup mustard over hot pasta mixture. Mix well. Serve immediately.

This can also be served cold, if you prefer. Packs well for picnics.
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--Jody Littler, from "Cherries Galore - A Door County Cherry Recipe Collection"
©1993 to Jean Hill and Jody Littler

cherryChicken Wild Rice Salad

Dried cherries Serves 4
Elegant enough for a wedding, silver or golden anniversary...
2 C. cooked wild rice (1/2 C. uncooked) 1/2 C. dried cherries
1 T. olive oil 1/2 C. green grapes, halved
1 medium onion, chopped 1/4 C. sunflower seeds
Pictured: dried cherries. 1/2 can chicken breast 1/4 to 1/2 C. Italian dressing (to taste)

Prepare the wild rice ahead of time.

Sauté the onions in olive oil. Add in the pieces of chicken breast and sauté until heated through. Transfer to a large bowl and add dried cherries, green grapes and sunflower seeds. Put in Italian dressing and toss to coat. Serve immediately.

To cook wild rice: Wash rice thoroughly. Put the wild rice, water and salt in a 3 quart heavy saucepan and bring to a boil. Reduce heat, cover and simmer 45 to 60 minutes or until rice is puffed and most of the liquid has been absorbed. Fluff rice and drain off any excess liquid.
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--Jody Littler, from "Cherries Galore - A Door County Cherry Recipe Collection"
©1993 to Jean Hill and Jody Littler

Photographs and the recipies below are provided by the Cherry Marketing Institute (CMI). For more wonderful recipes and cherry product information, visit their web site: http://www.cherrymkt.org

Cherry Salsa

Served with grilled poultry, roast pork or tortilla chips, this spicy mixture wows traditional salsa lovers.
1 1/3 C. frozen unsweetened tart cherries 1/4 t. dried cilantro
1/4 C. coarsely chopped dried tart cherries 1 T. chopped fresh or canned jalapeño peppers, or to taste
1/2 C. finely chopped red onion
1 clove garlic, minced 1 t. cornstarch
cherry salsa

Coarsely chop frozen tart cherries. Let cherries thaw and drain, reserving 1 tablespoon cherry juice. Combine drained cherries, dried cherries, onion, jalapeños, garlic and cilantro in a medium saucepan; mix well. In a small container, combine reserved cherry juice and cornstarch; mix until smooth, then stir into cherry mixture. Cook, stirring constantly, over medium-high heat until mixture is thickened. Let cool. Makes about 1 cup, serving size: 2 tablespoons; calories per serving: 25; total fat per serving: less than 1 gram.
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--"A Celebration of Cherries"
©1994 Cherry Marketing Institute

All recipes printed here are copyrighted materials used by permission. They may be copied and used for personal enjoyment, but may not be reprinted for any financial gain.

cherry blossoms
©Wisconsin Red Cherry Growers, Inc. and At Home Page, 1998
Last Updated: Friday, May 5, 2000
Food photography from Cherry Marketing Institute