Wisconsin
Cherry Recipes
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Wisconsin Cherry Recipes |
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Door County Cherry Pie |
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1/2 cup Shortening |
Cut shortening and butter into flour and salt mixture with pastry blender until thoroughly mixed. Add vinegar to milk and combine with flour mixture. Divide into two parts and refrigerate for ten minutes. Flour flat surface and rolling pin, roll one half out to pie tin size, transfer to greased pie tin. Add pie filling, top with second crust, slit top, and bake at 425° for 25-30 minutes until golden brown. Cool completely before cutting. |
| 1/2 cup Butter | |
| 2 cups Flour | |
| 1 tsp salt | |
| 1/3 cup Milk | |
| 1 TBS Vinegar | |
| 32 oz Door County Cherry Pie Filling | |
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Easy as pie has never been more true. |
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Door County Cherry Cake |
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16 oz pitted tart red Cherries |
Drain Cherries; reserve liquid. Combine flour, sugar, nuts, baking soda, cinnamon, and salt. Add egg, cherries and melted butter; mix well. Pour into greased 8-inch square pan. Bake at 350°, 40 minutes. Add enough water to reserved cherry juice to make 1 cup. Combine with sugar, cornstarch, melted butter, and salt. Stir over medium heat until sauce is thickened. Cut cake into squares. Top each serving with ice cream and warm sauce. Serves 12. |
| 1 Cup Flour | |
| 1 Cup Sugar | |
| 1/2 Cup Nuts, chopped | |
| 1 tsp Baking Soda | |
| 1 tsp Cinnamon, ground | |
| 1/2 tsp Salt | |
| 1 Egg, beaten | |
| 1 Tbsp Butter, melted | |
| 1/2 Cup Sugar | |
| 1 Tbsp Cornstarch | |
| 1 Tbsp Butter | |
| Dash Salt | |
| Vanilla Ice Cream | |
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Junior League of Milwaukee's Be Our Guest cookbook 1976 recipe by Winona Bell Meyer |
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