With the National Cherry Blossom Festival going on, we’ve got more than springtime blooms on our minds. Yes, we’re thinking of cherries! Here are simple cherry recipes for the collegiette cook to try this spring.
Chocolate-Covered Cherries
This recipe is simple, but when it’s so nice outside, less time in the kitchen = more time to enjoy the weather.
You’ll Need:
• ¼ cup semisweet chocolate chips
• 1 tsp. shortening
• a handful of cherries
Melt the chocolate and shortening in the microwave on high for 30 second intervals. Stir after each interval to avoid scorching the chocolate chips. After chocolate is thoroughly melted and stirred smooth, dip the cherries halfway (or all the way if you’re feeling ambitious) and arrange on wax paper. Refrigerate for 20 minutes to allow the chocolate to set.
Cherry Limeade
This is sure to be a refreshing alternative to lemonade during the upcoming hot DC days.
You’ll Need:
• 2-liter bottle lemon-lime soda
• 1 cup fresh squeezed lime juice
• 1 cup sugar
• One 10-ounce jar maraschino cherries, with juice
• Thin lime slices
Chill all ingredients before mixing. When cold, combine the lemon-lime soda, lime juice, sugar, cherries with their juice and lime slices in a large pitcher and stir. Refrigerate for 30 minutes. Pour over ice and enjoy!
Dark Chocolate Chunk and Dried Cherry Oatmeal Cookies
These cookies are a sure crowd pleaser. The tart dried cherry combined with chocolate and oatmeal is a match made in heaven.
You’ll Need:
• 1 c. butter
• 1 c. brown sugar
• 2 eggs
• 1 ½ tspn. Vanilla extract
• 1 ½ c. all purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/2 teaspoon salt
• 3 cups oats
• 1 cup dried cherries
• 8 ounces semi-sweet chocolate chunks
Preheat oven to 350°. Beat butter and brown sugar together until smooth. Add eggs one at a time, mixing after each addition. Add vanilla. In a separate bowl, whisk together flour, baking soda, cinnamon, and salt. Gradually add to the butter mixture just until combined. Do not overmix. Stir in oats, cherries, and chocolate. Drop by tablespoonfuls onto lined or lightly greased baking sheets. Bake for 10 to 12 minutes, or until bottom edges are lightly browned. Cool on pans for a few minutes, then remove to wire racks to cool completely. Makes about 4 dozen cookies.
Recipes from www.cooks.com