Back to Northern Cherry Puffs

Print Options

 
 
 

Card Sizes

 
 
 
 Print
Northern Cherry Puffs Recipe

Northern Cherry Puffs Recipe

Michigan is the top cherry-producing state in the country. This is one of my family's favorite cherry recipes.
TOTAL TIME: Prep: 25 min. Bake: 20 min. + cooling YIELD:4 servings

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 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

  • 1. 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.
  • 2. In a small bowl, cream shortening and sugar. Beat in egg and remaining extract. Combine flour, baking powder and salt; add to the creamed mixture alternately with milk. Spoon over cherry mixture.
  • 3. Bake, uncovered, at 375° for 20-25 minutes or until golden brown. Cool in cups for 10 minutes.
  • 4. 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.

Reviews for Northern Cherry Puffs

Sort By :
MY REVIEW
Reviewed Jul. 8, 2012

"I have made these twice and am going to make them again. The only thing I changed was using 8 smaller ramekins because the 10 oz ones were too big to eat by myself. This gives you more servings to share with friends and family as well. Enjoy!!!"

MY REVIEW
Reviewed Apr. 18, 2010

"My husband loved this recipe, light, tart and tasty. It is a recipe that I will make over and over again."

Loading Image