CHERRIES JUBILEE RECIPIES

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CHERRIES JUBILEE

1 can pitted black cherries
1 tbsp. sugar
1 tbsp. cornstarch
1/4 c. warmed kirsch or cognac
1 qt. vanilla ice cream

Drain cherries, reserving juice. Mix sugar with cornstarch and add 1 cup of reserved juice, a little at a time. Cook 3 minutes, stirring constantly. Add cherries and pour kirsch over the top. Ignite kirsch and ladle the sauce over the cherries. Serve over vanilla ice cream.

Serves 6. A show - off serving of Cherries Jubilee can be done by having the cherries in a chafing dish or BRULEE pan and heat over Sterno. When the mixture is hot, pour the kirsch over the top and ignite. Lift spoon high so that the blue flame is seen and when it goes out serve over vanilla ice cream in dessert dishes.

CHERRIES JUBILEE

2 lbs. pitted Bing cherries
1 c. sugar
1/8 tsp. salt
2 tbsp. cornstarch
1 1/2 c. water
2 pts. vanilla ice cream
1/4 c. brandy
Square toasted bread cubes

Combine the sugar, salt, cornstarch and water. Add the pitted cherries and cook until thickened, stirring constantly. Soak bread squares in brandy. Scoop very hard vanilla ice cream into individual dessert cups. Pour jubilee mixture over ice cream, place brandied bread on top and ignite and serve.


CHERRIES JUBILEE

1 c. black Bing cherry juice
1 tbsp. cornstarch
1/4 c. sugar
1/2 c. black Bing cherries
1 tbsp. butter
2 tbsp. Kirsch
2 tbsp. brandy

Bring juice to a boil. Mix cornstarch, sugar and a little of the juice and add to the boiling mixture. Boil 1 minute. Add the cherries. Remove from heat; add butter, Kirsch and Brandy. Serve hot over vanilla ice cream. If you wish to ignite it, pour Cognac over and light. Serves 6.

CHERRIES JUBILEE

2 (10 oz.) pkgs. frozen Bing cherries
2 tsp. cornstarch
2 tsp. sugar
1/4 c. brandy or rum
Vanilla ice cream or lime sherbet

Thaw cherries as directed on package; drain, reserving syrup. Combine sugar and cornstarch in pan, add syrup, heat and stir constantly until sauce is thick and clear. Remove from heat, add cherries. Pour into chafing dish or heat proof dish. Keep hot. Pour in brandy and ignite. Spoon over ice cream or sherbet and serve.

JUBILEE CHERRY PIE

1 (9 inch) pie shell, baked
2 (1 lb. 3 oz.) cans Bing cherries
3 tbsp. cornstarch
1 tsp. salt
2 pkgs. (3 oz.) cream cheese
1/3 c. light cream
1/2 c. heavy cream, whipped

Drain cherries; add water to cherry syrup to make 2 cups. Mix cornstarch and salt in saucepan; add syrup gradually. Stir and cook until thick and clear. Add cherries and food coloring if desired. Cool.

Mash cheese, add light cream and blend. Spread on bottom of pie shell. Cover with cherry mixture and chill. Spread with whipped cream.

CHERRIES JUBILEE

2 (16 oz.) cans dark sweet cherries
3 tbsp. cornstarch
1 tbsp. lemon juice
3/4 c. sugar

Drain juice from 2 cans cherries. Place juice, cornstarch, lemon juice, sugar in saucepan over low heat. Heat until thickens. Put cherries in mixture. Cool.

When ready to serve over VANILLA ICE CREAM, heat sauce cherry mixture before putting on top of ice cream.

CHERRY JUBILEE SALAD

1 sm. pkg. cherry Jello
1 c. boiling water
1 c. cold water
21 oz. can cherry pie filling
Whipping cream for garnish

Combine the cherry Jello and boiling water, stirring until Jello is dissolved. Add cold water, stirring well. Add cherry pie filling, mixing well. Chill in refrigerator until set. Garnish with whipping cream.

MARCHING JUBILEE CHERRY'S IN THE SNOW

2 angel food cakes
2 (8 oz.) cream cheese, softened
1 1/2 c. confectioners sugar
1/2 c. milk
16 oz. Cool Whip
2 (16 oz.) cans cherry pie filling
1 sheet cake pan

Mix cream cheese, confectioners sugar, and milk; blend in mixer. Fold in Cool Whip.

Line bottom of cake pan with torn pieces of one white angel food cake. Spread mixture on top. Layer second torn angel food cake on top of mixture layer. Top with two cans of cherry pie filling. Refrigerate.

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