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1) Pit cherries then add 10% sugar based on the weight of pitted cherries. Stir and leave in the fridge overnight.

2) Strain mixture and arrange cherries in the dehydrator. Process for 10hrs.

Ingredients
makes 5 x 250mL
1) 1127g pitted sour cherries
1) 5 cup (925g) sugar

assume 1 cup of cherries is 225g, 1127g ÷225g = 5 cup

Ratio of cherry to sugar is 1:1

Process pitted cherries in food processor to desired size.

Boil cherries and sugar until thick (~1 hr)

Ingredients
1) 331g pitted sour cherries
1) ¼ cup cherry juice
1) 6 tbsp. sugar
1) 1 tsp. cornstarch

In a sauce pan combine (1) and heat to desired consistency.

Ingredients
Makes ~5.5 cups
1) 1362g (3 lbs) pitted sour cherries
1) 250g sugar
1) 36g (4 tbsp.) tapioca starch

In saucepan heat (1) until thickened.

Final weight 1352g, 47.7oz

1 cup cherry filling = 248g, 8.7oz

Ingredients
375F, 13x18 (Half Sheet) pan with parchment paper
1) 3½ cup (503g) all-purpose flour
1) 1¼ cup (232g) sugar
1) 1¼ tsp. (5g) baking powder
1) ½ tsp. (3g) salt
1) 1¼ cup (283g) unsalted butter
2) 2 large egg yolks, beaten
2) 2 tsp. vanilla extract
3) 4 cup (992g) cherry pie filling

Process (1) in food processor until it resembles coase meal then add in (2). Want the flour mixture to be loose.

Save 2 cups (267g) of the flour mixture and spread the rest onto 13x18 pan lined with parchment paper. Press the crust firmly down using a metal spatula.

Spread (3) on top of the crust then top off with reserved flour mixture.

Bake at 375F for 55 minutes.

Refrigerate cooled squares for 1 hour to make it easier to cut.

Ingredients
350F, 9x13 pan with parchment paper
1) 3 cup (435g) all-purpose flour
1) ¾ tsp. salt
1) 1½ tsp. baking powder
2) 1¾ cup (324g) granulated sugar
2) 1 cup (226g) unsalted butter
3) 3 large eggs
3) 1 tsp. vanilla extract
4) 1 can (21oz) cherry pie filling
Glaze
5) 1 cup (120g) Icing sugar
5) ½ tsp. vanilla
5) 2½ tbsp. milk

Combine (1) set aside.

In a mixing bowl cream (2) then add (3) mix throughly then gradually add (1) in 3 portions.

Save 25% of the dough and spread the rest onto the pan, then top off with (4) then drop spoonfuls of dough on top.

Bake at 350F for 35 minutes.

Ingredients
350F, 9x9 square pan with parchment paper
1) 1½ cup (217g) all-purpose flour
1) ¼ tsp. salt
1) ¾ tsp. baking powder
2) ¾+⅛ cup (162g) granulated sugar
2) ½ cup (113g) unsalted butter
3) 1 large egg
3) 1 tsp. vanilla extract
4) 360g (12.7oz) cherry pie filling
Glaze
5) 1 cup (120g) Icing sugar
5) ½ tsp. vanilla
5) 2½ tbsp. milk

Combine (1) set aside.

In a mixing bowl cream (2) then add (3) mix throughly then gradually add (1) in 3 portions.

Save 25% of the dough and spread the rest onto the pan, then top off with (4) then drop spoonfuls of dough on top.

Bake at 350F for 35 minutes.