1/2 cup seedless raisins

6 thin orange slices

6 thin lemon slices

1/4 cup lemon juice

1 stick cinnamon

2 cups water

2 cups sliced fresh peaches

1 1/2 cups pitted sour cherries

3/4 cup sugar (approximately)

1 1/2 tablespoons cornstarch

In saucepan, combine first 6 ingredients. Simmer for 20 minutes. Remove cinnamon stick. Add peaches, cherries and sugar. Bring to a boil. Blend cornstarch with a little water. Add to fruit mixture. Cook, stirring about one minute or until clear. Adjust sugar for tartness of sour cherries. Serve chilled. If desired, garnish with sour cream. Makes 6 servings.

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Select bright, red cherries of uniform ripeness and free from spots. Use as soon after picking as possible for peak flavor Store uncovered in refrigerator for up to 5 days Do not wash until ready to use; any dampness will hasten mildew.

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Freeze cherries as soon after picking as possible. This will insure a high quality product. Stem and sort cherries. Wash in cold water. Drain and pit. Pack into containers, using one of the following methods:

1/2 cup butter

1 cup self-rising flour

1 cup sugar

1 cup milk

1/4 teaspoon almond extract

4 cups pitted, tart, red cherries

2 tablespoons butter

1/4 cup sliced almonds

Preheat oven to 350F. In 9" oven-proof dish, melt  1/2 cup butter in oven. Sauté almonds in 2 tablespoons of butter for a few minutes to soften. Stir in cherries and set aside. Blend well flour, 2/3 cup sugar, milk and almond extract. Remove the pan with melted butter from the oven; add batter and spread to smooth. Top with cherry/almond mixture and sprinkle with remaining 1/3 cup sugar. Return to oven and bake 25 to 35 minutes or until batter is golden brown and puffed around the fruit. Makes 6 servings. 
NOTE: If a moister cobbler is desired, add 1/3 cup orange juice or water to batter.

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Pastry for 8" or 9" double crust pie.

2 quarts pitted, tart read cherries

1 1/2 cups sugar

1/3 cup flour

Dash of salt

2 tablespoons butter or margarine

In large bowl, combine cherries, sugar, flour, and salt. Toss lightly to mix. Turn into pastry lined pie pan. Dot with butter. Cover with top crust. (Cut slits to allow steam to escape.) Seal and flute edge. Bake at 425F oven for 35 to 45 (or more) minutes or until juice begins to bubble through slits in crust and the crust is a golden brown.

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Pastry for one 9" lattice top pie

1.10oz package frozen or fresh red raspberries

3/4 cup sugar

3 tablespoons cornstarch

1/4 teaspoon salt

2 cups pitted, tart, red cherries

Thaw, drain, and reserve syrup form frozen raspberries. Add water to make 1 cup. In saucepan, mix sugar, cornstarch and salt. Stir in reserved syrup and cherries. Cook and stir over low heat until mixture comes to a boil and boils one minute. Remove from heat; stir in raspberries.

Fit half of pastry into 9" pie pan. Fill with slightly cooled cherry mixture. Arrange lattice top. Seal and flute edges high. Cover edge of pie with foil. Bake in 375F oven for 35 to 40 minutes. Remove foil after about 20 minutes.

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1 egg beaten

1 1/4 cups sugar

1 tablespoon butter, melted

1 cup flour

1 teaspoon baking soda

1 teaspoon cinnamon
1/2 cup milk

2 cups pitted sour cherries ( if using thawed frozen cherries, decrease the milk to 1/4 cup and add the juice from the cherries as part of the liquid up to 1/2 cup)

1/2 teaspoon almond extract

1/2 cup chopped pecans

In medium bowl combine sugar, butter, eggs and milk. Beat until smooth. Combine flour, baking soda, and cinnamon. Add to egg mixture. Blend well.. By hand, gently fold in cherries and almond extract. Add pecans. Pour into greased and floured 9" x 9" pan. Bake 375F for 40 to 45 minutes. Cool; cut into squares. Top with whipped cream, if desired.

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