Northern Cherry Puffs

Name: Northern Cherry Puffs
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
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

Michigan is the top cherry-producing state in the country. This is one of my family's favorite cherry recipes.

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

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 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.

Nutrition Facts

1 each: 608 calories, 19g fat (5g saturated fat), 56mg cholesterol, 372mg sodium, 104g carbohydrate (74g sugars, 3g fiber), 7g protein.

Originally published as Northern Cherry Puffs in Country June/July 2000

Reviews

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Average Rating:

PrplMonky5

Jul 30, 2016

I cut the recipe in half, then put them in three 7oz ramekins. Worked perfectly! I ran out of almond extract, so I used just a tad of vanilla. Cutting an egg in half was...interesting....I think next time I will chop up the cherries (I used fresh) more for the bottom of the ramekin. My cherries were pretty large and even cut in half they weren't covering the bottom. For the sauce, I again cut the cherries in half and I think that worked well. I felt like the sauce was a bit too sugary for me, but my husband loved it, and I think most people will (I'm just not a huge fan of sugar). I might try to lower the sugar next time. I still think this is a 5 star recipe though, as it is only my preference for lower sugar. I will make this again.
KarlynnR

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!!!
kristiie

Apr 18, 2010

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