Sour Cherries?!
Sour Cherries?
I have a cherry tree in my yard & the cherries always taste sour. My uncle loves them but can not stand the taste. Does anyone have any good recipes for cherries like mine?
PS- Yes, the cherries ARE edible.
Answers:
sour cherry is actually good. should add syrup to it then serve it with whipped cream. yum
Sour Cherry Bars
CRUST: 1 1/2 c. flour
1/2 c. cold butter
5 Tb. powdered sugar
Mix together well, either in a food processor or by cutting
in by hand. Don't get the crust mixture too warm or it will
be sticky and hard to handle. Pat into a 9 x 13-inch pan.
Bake for 15 minutes at 350 F.
FILLING: 3 eggs
1 c. sugar
1 c. brown sugar
1 t. baking powder
1/2 c. flour
If using a food processor pour into work bowl and process
until well mixed. Then add 3 cups pitted sour cherries and
chop up by bursts of the on/off switch. Don't chop too
finely or the fruit will lose its identity. If using a mixer
or by hand, mix the ingredients except fruit. Chop the fruit
and add to mixture.
Pour over the partially baked crust and bake for another 45
minutes.
HUNGARIAN SOUR CHERRY SOUP
1 can sour pitted cherries
(or fresh sour cherries)
Salt Sugar
1 qt. Water 1 inch cinnamon stick
1 pint of sour cream 1 tbsp. Flour
Bring water and cherries to boil and add cinnamon, salt. Blend thoroughly the flour in the sour cream and gradually add to soup and simmer for 10 minutes and add sugar to taste.
Cherry Pie
4 cups pitted cherries
1 cup sugar (1 1/4 cups for sour cherries)
1/4 cup flour
1/2 tsp. cinnamon
pastry for a double-crust 9-inch pie
Mix ingredients for filling. Place in pastry-lined pie pan. Put top crust on. Cut vent slits in top crust & flute edges. Brush with milk & sprinkle with sugar. Bake at 425'F for 25 minutes, reduce heat to 350'F & bake for 25-30 minutes more.
Source(s):
http://www.indorecipe.com/recipe.php?rec...
Here's all kind of info for you.
Sour, Tart or "Pie" Cherries
http://whatscookingamerica.net/cherries....
The only way to use sour cherries is to add sugar.........but they will still taste like sour cherries.If you don't like the sour taste there probably isn't any recipe that you would like.
OMG I LOVE sour cherry jelly. My grandma used to make it for me until her sour cherry tree froze and died one winter.
I've been trying and trying to find sour cherries! :)
I would definitely try to make jelly with it!!
I don't have her recipe but here are a couple I found online:
http://www.kraftfoods.com/recipes/jamsje...
http://www.superluminal.com/cookbook/pud...
sorry I don't ever cook with sour cherries because they are one of my favs just to eat! I once piced over 5lbs and my aunt and myself ate all of them!
Make a pie...
Cherry Pie (with almond extract and tapioca)
2 cans (16 oz. each) unsweetened sour cherries, drained, or 4 cups frozen unsweetened sour cherries, thawed and drained
1 cup sugar
3 T. quick-cooking tapioca
1/4 tsp. almond extract
2 T butter or margarine
pastry for a 2-crust 9" pie (Crisco double crust)
Preparation -
In a medium bowl, combine the cherries, sugar, tapioca and almond extract. Stir to mix well. Let the mixture stand for about 15 minutes. Line a 9" pie pan with the bottom pastry. Fill it with the cherry mixture. Dot with butter. Cover with the top pastry. Crimp the edges together and cut slits in the top crust for steam to escape. Or, cut the top pastry into strips to make a lattice top. Bake in a preheated oven at 375o for 50 to 55 minutes or until the crust is golden brown and the cherry filling is thickened and bubbly.
http://www.bellaonline.com/articles/art3...
Classic Crisco Pie Crust
Single Crust
1 1/3 level cups PILLSBURY BEST? All-Purpose Flour
1/2 level teaspoon salt
1/2 Crisco? All-Vegetable Shortening Stick or 1/2 level cup Crisco? All-Vegetable Shortening
3 tablespoons cold water
Double Crust
2 level cups PILLSBURY BEST? All-Purpose Flour
1 level teaspoon salt
3/4 Crisco? All-Vegetable Shortening Stick or 3/4 level cup Crisco? All-Vegetable Shortening
5 tablespoons cold water
9-inch Deep Dish Double Crust or Two 10-inch Double Crust
2 2/3 cups PILLSBURY BEST? All-Purpose Flour
1 teaspoon salt
1 cup Crisco? All-Vegetable Shortening
7 to 8 tablespoons cold water
Spoon flour into measuring cup and level.Mix flour and salt in medium bowl. Cut in Crisco using pastry blender (or 2 knives) until all flour is blended in to form pea-size chunks. Sprinkle with water, one tablespoon at a time. Toss lightly with fork until dough will form ball. Divide dough in half, if making double crust. Press between hands to form one or two 5 to 6-inch pancakes.
Flour dough lightly. Roll into circle between sheets of waxed paper on dampened countertop. Peel off top sheet. For single crust, trim one inch larger than inverted 9-inch pie plate. Flip into pie plate. Remove other sheet and press pastry to fit. Fold edge under. Flute. For double crust, flour each half of dough lightly. Roll into circles between sheets of waxed paper on dampened countertop. Peel off top sheet for bottom crust. Transfer bottom crust to pie plate. Remove other sheet and press pastry to fit. Trim edge even with pie plate. Add desired filling to unbaked pie crust. Remove top sheet from top crust. Lift top crust onto filled pie. Remove other sheet. Trim to 1/2-inch beyond edge of pie plate. Fold top edge under bottom crust. Flute. Cut slits in top crust to allow steam to escape.
Bake according to specific recipe instructions.
For single baked pie shell, heat oven to 425oF. Thoroughly prick bottom and sides with fork (50 times) to prevent shrinking. Bake at 425oF for 10 to 15 minutes or until lightly browned. For recipe calling for unbaked pie shell, follow baking directions given in that recipe.
http://www.crisco.com/scripts/display_re...
Fresh Cherry Cobbler
INGREDIENTS
* 1/2 cup butter
* 1 cup all-purpose flour
* 1 cup white sugar
* 1 teaspoon baking powder
* 1 cup milk
*
* 2 cups pitted sour cherries
* 3/4 cup white sugar
* 1 tablespoon all-purpose flour
DIRECTIONS
1. Preheat the oven to 350 degrees F (175 degrees C). Place the butter in a 9x13 inch baking dish, and place in the oven to melt while the oven is preheating. Remove as soon as butter has melted, about 5 minutes.
2. In a medium bowl, stir together 1 cup of flour, 1 cup of sugar, and baking powder. Mix in the milk until well blended, then pour the batter into the pan over the butter. Do not stir.
3. Rinse out the bowl from the batter, and dry. Place cherries into the bowl, and toss with the remaining 3/4 cup of sugar and 1 tablespoon of flour. Distribute the cherry mixture evenly over the batter. Do not stir.
4. Bake for 50 to 60 minutes in the preheated oven, until golden brown. A toothpick inserted into the cobber should come out clean.
http://allrecipes.com/recipe/fresh-cherr...
Fresh Cherry Crisp
INGREDIENTS
* 4 cups pitted sour cherries
* 1 1/2 cups white sugar
* 4 tablespoons all-purpose flour
*
* 1 1/2 cups all-purpose flour
* 1 cup old-fashioned oats
* 1 cup brown sugar
* 1/2 cup butter
* 1/2 cup shortening
DIRECTIONS
1. Preheat oven to 375 degrees F (190 degrees C).
2. In a large bowl, combine cherries, 1 1/2 cups white sugar, and 4 tablespoons flour. Pour into 9x13 inch baking dish. In a medium bowl, combine 1 1/2 cups flour, oats, and brown sugar. Cut in butter and shortening until crumbly. Sprinkle over cherries.
3. Bake in preheated oven for 45 to 50 minutes, or until topping is golden brown.
http://allrecipes.com/recipe/fresh-cherr...