Thelma is a syndicated newspaper food columnist and a former field editor for Taste of Home magazine.
Prize Winning Cherry Pie
When you think of desserts made with cherries, you automatically think of cherry pie. This recipe isn't for just any old cherry pie . . . it is a contest winner!
In 1990, Carolyn Griffin, a cookbook author from Macon, Georgia, sent me her prize-winning recipe to share with the readers of my cooking newsletter, Homemaker Headlines. Every year, the folks in Macon celebrate the Cherry Blossom Festival and Carolyn entered her family's favorite pie in the cooking competition. She not only won a cash prize, but the pie was also served in restaurants throughout her hometown during the festival.
I believe you will agree this dessert is deserving of its majestic name, Cherry Jubilee Pie.
Cherry Jubilee Pie
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- 3/4 cup sugar
- 1 tablespoon corn starch
- 1 can (21 oz.) cherry pie filling
- 1 can (20 oz.) crushed pineapple, undrained
- 1 package (3 oz.) cherry Jello
- 4 small bananas, sliced
- 1 cup pecans, chopped
- 2 9 inch pastry shells, baked
- 1 container (8 oz.) Cool Whip
- Combine sugar, corn starch, cherry pie filling and undrained pineapple in a large saucepan, mixing well.
- Cook over medium heat until thickened, about 6 minutes. Stir constantly while heating. When thickened, remove from heat.
- Add Jello, mixing thoroughly. Cool.
- When cherry mixture is cooled, stir in bananas and nuts.
- Pour into pie shells and refrigerate until firm.
- Spread with whipped topping when ready to serve.
Cherry French Toast
This recipe was shared with me several years ago by Jean Baker of Shafter, California. It is a delicious dish to serve for breakfast on a special occasion, especially Valentine's Day.
- 3 eggs
- 1 tablespoon honey
- 1/2 teaspoon vanilla
- 3/4 cup milk
- 8 slices bread
- 2 cups sweet cherries
- 1/2 cup sugar
- 1 cup water
- 2 tablespoons lemon juice
- 1/2 teaspoons ground ginger
- 1 tablespoon cornstarch
- powdered sugar (optional)
- Beat together eggs, honey, vanilla, and milk.
- Coat bread with the egg mixture. Lay bread on a greased cookie sheet. Bake at 400 degrees for 5 minutes then flip over bread slices and bake 5 minutes longer.
- Combine cherries, sugar, water, lemon juice, and ginger. Cook until cherries are tender.
- Dissolve cornstarch in a very small amount of water (enough water to mix together but not very thin). Add to cherry mixture and cook until thickened.
- Pour cherry mixture over toast and sprinkle with powdered sugar (if desired).
Cherry Yum Yum
The next recipe is in honor of our first president who is believed to have chopped down his wife's favorite cherry tree. We will never know if that tale is true, but I am sure Martha and George would have enjoyed the following cherry recipe.
- 1 4 oz. package cream cheese, softened
- 1/2 cup sugar
- 1/2 teaspoon vanilla
- 2 cups whipped topping
- 2 cups graham cracker crumbs
- 1/2 stick butter, softened
- 1 can cherry pie filling
- With electric mixer, beat together cream cheese, sugar, and vanilla.
- Add whipped topping and mix thoroughly, by hand.
- Mix 1 1/2 cups of the cracker crumbs with the softened butter. Place crumb mixture in bottom of 8 x 11-inch casserole dish or pan. Press down crumb mixture until firm.
- Add a little less than half of the cream cheese mixture on top of the crust. Spread until smooth.
- Add cherry pie filling and spread out to cover the cream cheese mixture.
- Layer the remaining cream cheese mixture on top of the cherries and spread until smooth.
- Sprinkle remaining cracker crumb mixture evenly over the top.
- Bake at 300 degrees for 10 minutes.
- Remove from oven and allow to cool.
- Cover and chill until serving time.
This recipe was shared by Carol Sullivan, author of Duck Hill Mountain Cookin'. Carol's cookbook includes many of her family's favorites including this quick and easy cherry dessert.
- 2 packages (8 oz.) cream cheese, softened
- 1 egg
- 1/2 cup sugar
- 1 teaspoon vanilla
- 2 cans crescent rolls
- 1 can cherry pie filling (only use 1/2 of can)
- 1 egg yolk
- Preheat oven to 350 degrees.
- Mix the cream cheese, egg, sugar, and vanilla.
- Lay out one can of the crescent rolls in a 13x9-inch baking pan. Mash the dough pieces really close together.
- Bake 5 minutes.
- Spread cream cheese mixture evenly over the layer of cooked crescent rolls.
- Top with 1/2 can of cherry pie filling.
- Using the second can of crescent rolls, layer them on top of the pie filling. Do not place close together.
- Brush top of the uncooked crescent rolls with egg yolk.
- Bake 20 to 25 minutes until brown.
© 2017 Thelma Raker Coffone
Please Share Your Comments on These Cherry Recipes
Ruth Gideon on December 21, 2017:
I finally got around to trying the Cherry Bake dessert. I had read your article about a year ago and printed a copy of the recipe but misplaced it. The recipe turned out great and I received several compliments on it. Thanks.
Thelma Raker Coffone (author) from Blue Ridge Mountains, USA on February 22, 2017:
I suspect I have fibromyalgia also but the doctors won't agree. I didn't know about cherries possibly helping with the pain. Now, I love them even more! Thanks for your nice comments.
Kenneth Avery from Hamilton, Alabama on February 22, 2017:
Love this hub! I also love cherries too--by themselves or in a pie.
I love your style of writing.
I have Fibromyalgia and my doctors tell me to eat a moderate amount of cherries each week and the juice can help with this 24/7 aching pain.
Thanks for writing this hub.
And welcome to HubPages. You will have no problem in succeeding.
Thelma Raker Coffone (author) from Blue Ridge Mountains, USA on January 12, 2017:
Ruth I hope you enjoy the Cherry Bake dessert. Thanks for reading my article.
Ruth Gideon on January 12, 2017:
I plan to try the Cherry Bake dessert. It sounds very good and easy!