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Fresh Cherry SlicesDarlene Boomsma, Crete


step one:
  • 5 to 6 cups fresh pitted cherries, about 2 1/2 to 3 pounds (I used Bing)
  • 1/2 cup water.
  • 2 tablespoons fresh lemon juice.
  • 2/3 cup granulated sugar.
  • 4 tablespoons cornstarch.
  • 1/4 teaspoon almond extract.


step two:
  • ½ c butter, 2 sticks

  • 4 eggs

  • 1 ½ c sugar

  • 2 c flour, sifted

  • 1 T fresh lemon juice



step one:

In a saucepan over medium heat, combine cherries, water, lemon juice, sugar and cornstarch.

Bring to a boil; reduce heat to low and cook, stirring frequently, for about 10 minutes.

Stir in almond extract. Cool slightly before using as a topping.


step two:

Cream butter and add sugar gradually, adding eggs 1 at a time.  Add flour and lemon juice and mix well.  Pour into jelly roll pan and mark off 20 squares.  Place cherry pie filling in center of each square. Bake at 350° for 40-50 minutes until done.  Sprinkle with powdered sugar while still warm.  Serves 20.

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