More Cherry Recipes from Door County

Ronnie’s cherry pies are acting out; they refuse to set up and insist on being a bit “runny.”  Because fruit differs in water content, this is a common problem, Ronnie, and we sympathize with you.  Below is the recommended pie filling for a traditional Door County Cherry Pie [made with Montmorency cherries, the pie cherry, of course.]

Filling:

4 cups pitted, fresh or frozen tart cherries

1/4 teaspoon almond extract

1 1/4 cups sugar

1 1/2 tablespoons cornstarch

To make filling, combine cherries and almond extract in a medium bowl.  In a separate bowl, stir together sugar and cornstarch.  Gently toss sugar mixture into cherries to combine.  Pour filling in prepared pastry crust and cover with top crust.  Pinch edges and seal; trim excess dough.  Cut several slits in top crust to allow steam to escape.  Bake 35-45 minutes, or until crust is golden brown and filling is bubbly.

*If using frozen cherries, drain and reserve 1/4 cup of the juice.  Combine cherries and reserved juice.

~~~~~~~~~~~~~~~~

You know, Ronnie.  It occurred to me that maybe it is your cooking time [?]  That is another cause of runny filling.  The pie isn’t done until the juice is bubbling out of the top crust.  We sometimes take a pie out too soon because the top crust is getting too brown.  To keep the crust from over-browning but still cook the filling long enough, I cover my pies with aluminum foil for at least the last 10 minutes of baking. 

Here is the Door County Coffee Cake recipe you also requested.  We are returning to the Door the end of August, and I can’t wait.  Oh how I love to eat breakfast at the charming White Gull Inn in Fish Creek, waking up with a hot cup of coffee and a large square of their warm, fruity coffee cake in front of me.  Ah, bliss…

Cherry Coffee Cake

Yield:  12 servings

Topping:

1 cup brown sugar

1 1/2 tablespoons cinnamon

1/2 cup chopped walnuts

Coffee cake:

2 cups sour cream

2 teaspoons baking soda

4 cups flour

1 tablespoon baking powder

1 cup (2 sticks) butter, softened

1 1/2 cups granulated sugar

4 eggs

2 teaspoons vanilla extract

*2 cups pitted, frozen tart cherries, thawed and drained

Preheat oven to 350 degrees.  Spray a 13 x 9-inch baking pan with non-stick cooking spray.

To make topping, mix together brown sugar, cinnamon and walnuts in a small bowl; set aside.

Stir together sour cream and baking soda in a small bowl.  In a separate bowl, mix flour and baking powder.  In a medium mixing bowl, cream butter and sugar.  Add eggs to creamed mixture, one at a time.  Stir in vanilla and beat until fluffy.  Add sour cream and flour mixtures alternately to creamed mixture; blend thoroughly.

 Spread one half of batter in prepared pan and cover with cherries.  Sprinkle one-third of reserved topping over cherries.  Spread remaining half of batter on top and sprinkle remaining two-thirds topping evenly over cake.  Bake 60-75 minutes.  Cover with foil after 30 minutes if cake is browning too quickly.  Test for doneness by inserting knife in center.  Serve warm.

*Use frozen cherries in this recipe rather than fresh.  The freezing causes them to soften, making them more adaptable for the recipe.  Fresh, softer berries such as strawberries, raspberries, or blueberries may also be substituted for the frozen cherries in this recipe.  Apples should be poached or sauted’ in butter and drained for an Apple Coffee Cake; use tart apple slices such as Jonathan or Granny Smith.  Layer them with the reserved topping as for the berries and cherries.  Delicious!

If you have hints or suggestions for Ronnie, comment below.

About Sharon L. Clemens

Sharon and husband Merle and their children owned and operated a specialty shop and restaurant in a restored dairy barn for thirteen years in a village in Illinois. After closing their restaurant, they converted the barn into the family home and moved their shop to the garden level. They operated a collectable shop as a home-based business for another thirteen years before retiring to the country life. Sharon has been a special feature guest on the local NBC telelvision affiliate and has spoken professionally on topics relating to herb gardening and cottage lifestyle. In addition to conducting workshops and programs, Sharon writes a weekly cottage lifestyle e-newsletter called “Cottage Chat” and a Word Press blog: Seasons of Farm Grove. She has written five novels, The Younger Girl, Door County Cottage, Timeless-A Door County Love Story, Door County Cabin and Door County Escape, love stories with traditional values set in Door County, Wisconsin.
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5 Responses to More Cherry Recipes from Door County

  1. Angela Schiedermayer says:

    I had a recipe for Door County cherry cream cheese muffins but have lost it. Do you have one? I found it 4 years ago in a recipe booklet from Inns in Door County.

    • Sharon L. Clemens says:

      Hi Angela! Well, I checked my stash of Door County recipes but don’t have one for cherry cream cheese muffins. I am sharing with you the recipe for Cherry and Cream Cheese Stuffed French Toast, a popular breakfast indulgence on the Door. Several inns serve it. For more Door County free recipes, go to the Door County Navigator web site and click on “Door County Recipes” on the left side bar: http://www.doorcountynavigator.com/html/thankyou/html

      CHERRY AND CREAM CHEESE STUFFED FRENCH TOAST from The White Gull Inn Centennial Cookbook

      1 loaf unsliced egg bread
      2 packages [3 oz. each] cream cheese, room temperature
      1/4 cup heavy whipping cream
      1 1/4 cups tart Montmorency cherries, drained, divided
      7 eggs, beaten
      cinnamon
      powdered sugar

      Trim ends from loaf and cut bread into six 1 1/2-inch thick slices. Make a cut three-quarters down the middle of each slice. Bread will appear to have two separate slices, but will be joined together at bottom. Set aside.

      In a small bowl, beat together cream cheese, whipping cream and 3/4 cup of the cherries. Spread approximately 1/4 cup of the mixture into the pocket of each slice of bread. Gently press slices together, evenly distributing filling. Dip stuffed slices into beaten egg and coat all sides. Place immediately on a lightly oiled, heated griddle and sprinkle with cinnamon. Cook over medium heat until golden brown, turning to fry second side. Remove cooked slices from griddle and place on a cutting board. Gently make a diagonal cut through each slice, forming two triangles. Arrange three triangles on individual plates. Sprinkle with powdered sugar and remaining cherries. Serve immediately with maple syrup.

      GOOD LUCK WITH YOUR QUEST FOR THE MUFFIN RECIPE!
      Best from the Barn @ Farm Grove Collectables,
      Sharon

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  3. kate says:

    hi,
    i googled and this site came up. if you’re from Door County maybe you can help me.
    im just looking for a recipe for the cherry bars i had at the farmers market in Sister Bay.
    do you think you could help me find it. they told me that the wife of the Historical Society President makes them. i was up there last weekend and i cant stop thinking about them.
    i think ill try this recipe too.

    • Sharon L. Clemens says:

      Kate,
      I’m actually from Illinois but my husband and I try to visit the Door annually. I also write fictional novels which take place in Door County. However, I do not have the specific recipe for cherry bars you requested. Sorry! But you made my mouth water…and my heart long for a trip to my favorite peninsula to see the trees turn!
      Sharon

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