Greensburg Daily News, Greensburg, IN

February 19, 2014

Lots to do, weather permitting, as we enjoy the rest of winter

By Eileen Fisse Daily News
Greensburg Daily News

---- — As we enjoy the rest of winter, I have a couple of things you may want to do. In your last month’s newsletter, there was a form to nominate someone for the Certificate of Distinction award. Now is the time to nominate someone; we have many qualifed people.

If you need help filling out an application call the Extension Office at 663-8388 or call our county president Marilyn Davis for help.

If the weather permits, you may want to go to the Art On The Square Gallery and see the quilt displays this month. We have some homemakers with items on display as well the many wonderful quilters we have in our area are showing their talents.

This week we celebrate George Washington’s birthday, so I am including some recipes including cherries. We all know the story about George chopping down the cherry tree.

Cherry Cherry Jell-O

2 small boxes sugar free cherry gelatin

1 1/2 c. boiling water

1 can light cherry pie filling

6 oz. Diet Coke

Boil water. Add gelatin, stirring until dissolved. Add pie filling and simmer five minutes. Remove from heat; stir in Coke. Pour into 9x9 inch dish. Chill until firm. Cut into eight servings. Top with light Cool Whip.

Sour Cream Cherry Pie

2 1/2 c. cherry pie filling

1 c. sugar

1 c. sour cream

3 oz. cream cheese

3 T. flour


1 c. flour

1/2 c. sugar

1/4 c. butter

Combine sugar and flour. Add sour cream and cream cheese. Blend well. Put fruit in unbaked pie shell. Pour mixture over fruit. Top with crumbs. Bake at 425 degrees for 15 minutes. Reduce heat to 350 degrees and bake for 25 minutes more. Note: Always have cream cheese and sour cream at room temperature before using.

Crock Pot Cherry Delight

21-oz. can cherry pie filling

1 pkg. yellow cake mix

1/2 c. butter, melted

1/3 c. chopped nuts (optional)

Place pie filling in greased slow cooker. Combine dry cake mix and butter. Mixture will be crumbly. Sprinkle over filling. Sprinkle with nuts. Cover and cook on low four hours or on high for two hours. Allow to cool, then serve in bowls with ice cream. Note: For a less rich, less sweet dessert, use on half the cake mix and only 1/4 c. melted butter.

Cherry Pecan Bars

2 c. flour

1//2 c. sugar

3/4 c. butter, cut in pieces

1/4 tsp. salt

1/2 tsp. vanilla

1/2 c. chopped pecans

1 10 oz. jar cherry preserves

Preheat oven to 350 degrees. In a mixing bowl combine flour, sugar, butter, salt and vanilla. Beat at low speed for one to two minutes; mixture will resemble small peas.

Combine nuts with 3/4 c. of mixture and set aside. Press remaining crumb mixture in a 9-inch square baking pan. Spread preserves over crumb mixture; sprinkle with nut mixture. Bake for 35 to 40 minutes until mixture is browned and preserves are bubbly. Cool and cut into 36 squares.

Cherry Rhubarb Jam

4 c. fresh or frozen rhubarb

1 1/2 c. sugar

1 pkg. cherry gelatin

1 can cherry pie filling

1/8 tsp. almond extract

In a saucepan, combine the rhubarb and sugar; let stand for 1 1/2 hrs., stirring occasionally.

Bring to a boil; cook uncovered for 10 minutes or until rhubarb is tender. Remove from the heat; stir in gelatin until dissolved. Stir in pie filling and extract. Transfer to jars; cool, cover and store in the refrigerator for up to three weeks. Makes five cups.

Have a nice week and enjoy George Washington’s birthday.