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There’s nothing more Michigan than cherries, both tart and sweet. This yummy cherry crisp, made with two kinds of cherries, is the perfect way to celebrate our lovely state and Traverse City MI – Cherry Capital of the World! It’s fast and easy to make, and perfect for a summer dinner dessert. Serve it warm with either vanilla or cherry vanilla ice cream… perfect!
Mix together all crumb topping ingredients by hand or a pastry blender until crumbly. Mix all filling ingredients in a medium size bowl. Pour into a buttered 9 or 10 inch pie pan. Sprinkle crumb topping on top. Bake 350 for 30-40 minutes until light brown on top and filling bubbles over. Yum!
Submitted by Linda Hundt
Summer is the time when there are tons of fresh veggies available. This recipe is quick to make and super delicious. You can mix up whatever summer veggies you like, you could also use, tomatoes and asparagus!
Cook vegetables in butter, olive oil, and wine on medium heat until crisp tender. Add garlic salt and pepper to taste. Combine bread crumbs and cheese and sprinkle on veggies. Heat thoroughly. Serve immediately.
Submitted by Gail Junion-Metz
The three cherry trees in my backyard are blooming right now. Pretty soon they’ll be full of rich red cherries that the birds and I will enjoy. Cherries are one of my favorite fruits and these cookies are one of my favorite ways to enjoy cherries. I hope you’ll try them… they’re worth the time they take to make. (They also make awesome holiday cookies!)
In a medium saucepan, simmer ingredients, stirring often, 5-8 min. until most of the water is absorbed. Put into a food processor and whiz until smooth. Refrigerate. (But bring up to room temp. before using.)
In a medium bowl, combine flour, powder, soda, salt, and cinnamon. In a large bowl combine rest of ingredients and mix with mixer until fluffy. Add flour mixture ½ at a time to large bowl until dough is well blended. Divide dough in half. Press each half into a rough square. Place between 2 -12” long sheets of waxed paper. Roll each into an even 11” square of dough. Refrigerate dough flat (still in waxed paper) at least 30 minutes, or until firm.
Take dough and filling out of fridge, remove top waxed paper, spread with room temp. filling. Roll dough up tightly, peeling off the second piece of waxed paper as you go. When all rolled up, wrap again in waxed paper or plastic wrap and put in the freezer for at least 3 hours (or until the rolls are firm enough to cut easily.
Preheat oven to 375. Coat cookie sheets with non-stick spray, or use parchment paper. Using a large, sharp knife cut the semi-frozen cookies ¼” thick (remove the waxed paper/plastic wrap first!) Place 1” apart on cookie sheets. Bake 10-13 minutes. (You may have to rotate the cookie sheets to make sure cookies brown evenly.) Remove immediately from cookie sheet to wire rack to cool. Enjoy!!!
The Sweetie-licious' staff is thrilled to share some of their treasured family recipes with all of you. So friends, here is to making our lives meaningful, our homes happy and our palates joyous!