Best Michigan Cherry Drops Recipes

MICHIGAN CHERRY SALAD

Michigan Cherry Salad image

This recipe reminds me what I love about my home state: picking apples with my children, buying greens at the farmers market and tasting cherries on vacations. -Jennifer Gilbert, Brighton, Michigan

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 12

Ingredients

7 ounces fresh baby spinach (about 9 cups)
3 ounces spring mix salad greens (about 5 cups)
1 large apple, chopped
1/2 cup coarsely chopped pecans, toasted
1/2 cup dried cherries
1/4 cup crumbled Gorgonzola cheese
1/4 cup fresh raspberries
1/4 cup red wine vinegar
3 tablespoons cider vinegar
3 tablespoons cherry preserves
1 tablespoon sugar
2 tablespoons olive oil

Steps:

In a large bowl, combine the first 6 ingredients., Place raspberries, vinegars, preserves and sugar in a blender. While processing, gradually add oil in a steady stream. Drizzle over salad; toss to coat.

Nutrition Facts : Calories 172 calories, Fat 10g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 78mg sodium, Carbohydrate 21g carbohydrate (16g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

MICHIGAN CHERRY PIE

Michigan Cherry Pie image

This tart Michigan cherry pie is delicious with the streusel topping but even better crowned with a scoop of vanilla ice cream. -Diane Selich, Vassar, Michigan

Provided by Taste of Home

Categories Desserts

Time 1h5m

Yield 8 servings.

Number Of Ingredients 15

Ingredients

Pastry for single-crust pie (9 inches)
5 cups frozen pitted tart cherries, thawed and drained or fresh tart cherries, pitted
1-1/4 cups dried cherries
1 tablespoon lemon juice
1/2 teaspoon grated lemon zest
1/2 teaspoon almond extract
1 cup sugar
1/4 cup cornstarch
TOPPING:
3/4 cup old-fashioned oats
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/3 cup butter, melted
1/4 teaspoon salt
Vanilla ice cream, optional

Steps:

On a lightly floured surface, roll pie dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. , Meanwhile, preheat oven to 375°. In a large bowl, toss tart and dried cherries with lemon juice, lemon zest and almond extract. In a small bowl, mix sugar and cornstarch; add to cherry mixture and toss to coat. In a small bowl, mix topping ingredients until crumbly. Transfer cherry filling to crust; sprinkle topping over filling. , Bake on a lower oven rack 45-55 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. If desired, serve with ice cream.

Nutrition Facts : Calories 590 calories, Fat 20g fat (12g saturated fat), Cholesterol 50mg cholesterol, Sodium 298mg sodium, Carbohydrate 99g carbohydrate (65g sugars, Fiber 4g fiber), Protein 5g protein.

MICHIGAN CHERRY COBBLER

Michigan Cherry Cobbler image

Grandma made this recipe every year when cherries were ripe. Its so good warm with ice cream.

Provided by Kathie Carr

Categories Fruit Desserts

Time 35m

Number Of Ingredients 16

Ingredients

FRUIT:
1/2 c sugar
1 Tbsp plus 1 teaspoon cornstarch
1 c water
1 lb cherries, cleaned and pitted
2 Tbsp butter
1 tsp lemon juice
3 drops red food coloring, optional
COBBLER:
1 c flour
1 Tbsp sugar
2 tsp baking powder
1/4 tsp salt
1/2 tsp cinnamon
1/4 c oil
1/3 c milk

Steps:

1. For fruit mixture: Mix together sugar, cornstarch, and water. Bring to a boil. Add cherries and boil 1 minute over medium heat. Stir in butter, lemon juice and food coloring. Remove from heat and pour into a 10 by 6 inch baking dish or casserole dish.
2. For cobbler topping: Mix together together flour, sugar, baking powder, salt, and cinnamon. Stir in oil. Add milk and mix well. Drop by small teaspoonfuls onto hot cherry mixture. Bake at 400 degrees for 20 minutes. Serve warm with ice cream.
3. Notes: I like to sprinkle a little cinnamon sugar on top of the cobbler topping before baking. You can use 1 (16 ounce) can of canned cherries instead of fresh. Drain them and use drained juice in place of water called for in recipe.