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Northern Cherry Puffs

 Northern Cherry Puffs
Michigan is the top cherry-producing state in the country. This is one of my family's favorite cherry recipes.
4 ServingsPrep: 25 min. Bake: 20 min. + cooling

Ingredients

  • 1 cup fresh or frozen pitted dark sweet cherries, thawed and drained
  • 1 tablespoon lemon juice
  • 1-1/2 teaspoons almond extract, divided
  • 1/4 teaspoon red food coloring, optional
  • 1/3 cup shortening
  • 2/3 cup sugar
  • 1 egg
  • 1 cup King Arthur Unbleached All-Purpose Flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/3 cup milk
  • SAUCE:
  • 1/2 cup sugar
  • 4-1/2 teaspoons cornstarch
  • 1/4 cup water
  • 2 cups fresh or frozen pitted dark sweet cherries
  • 1/4 teaspoon red food coloring, optional
  • Whipped cream or vanilla ice cream

Directions

  • In a small bowl, combine cherries, lemon juice, 1/2 teaspoon extract
  • and food coloring if desired; toss to coat. Spoon into four greased
  • 10-oz. custard cups or ramekins.
  • In a small bowl, cream shortening and sugar. Beat in egg and

2 of 2

Northern Cherry Puffs (continued)

Directions (continued)

  • remaining extract. Combine flour, baking powder and salt; add to the
  • creamed mixture alternately with milk. Spoon over cherry mixture.
  • Bake, uncovered, at 375° for 20-25 minutes or until golden brown.
  • Cool in cups for 10 minutes.
  • Meanwhile, in a large saucepan, combine sugar and cornstarch. Stir in
  • water until blended. Add cherries and food coloring if desired.
  • Bring to a boil over medium heat; cook and stir for 2 minutes or
  • until thickened. Invert puffs onto dessert plates; top with warm
  • cherry sauce and whipped cream. Yield: 4 servings.
Nutritional Facts: 1 serving equals 608 calories, 19 g fat (5 g saturated fat), 56 mg cholesterol, 372 mg sodium, 104 g carbohydrate, 3 g fiber, 7 g protein.