Results of the 2009 Taste of Home Cherry Recipe Contest

Grand Prize Winner for "Kid Friendly" Category
Cherry Whoopie Pies
Lesley Marie Boylan, from Centerville, IA

1 jar (10 oz.) maraschino cherries
1 pkg. (18-1/4 oz.) red velvet cake mix
3 eggs 1/2 cup canola oil
1 tsp. almond extract

FILLING:
1 can (16 oz.) cream cheese frosting
1 carton (12 oz.) frozen whipped topping, thawed
1 jar (10 oz.) maraschino cherries, drained and chopped

Cut 22 cherries in half (save remaining cherries for another use). In a large bowl, combine the cake mix, eggs, oil and extract; beat on low speed for 30 seconds. Beat on medium for 2 minutes.

Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Top each with a cherry half. Bake at 350° for 8-10 minutes or until edges are set. Cool for 2 minutes before removing to wire racks to cool completely.

For filling, beat frosting and whipped topping until blended; fold in cherries. Spread filling on the bottoms of half of the cookies; top with remaining cookies. Store in the refrigerator.

Yield: about 2 dozen.

Nutrition Facts: 1 whoopie pie equals 290 calories, 14 g fat (5 g saturated fat), 26 mg cholesterol, 198 mg sodium, 39 g carbohydrate, trace fiber, 2 g protein.

Grand Prize Winner for "Dessert" Category
Cherry-Misu
Carolyn Kumpe from El Dorado, CA

2 jars (10 oz. each) maraschino cherries
2 cartons (8 oz. each) Mascarpone cheese
1/2 cup sugar
2 Tbsp. Amaretto or brandy
1 tsp. vanilla extract
1 cup heavy whipping cream
1/2 cup water
42 crisp ladyfinger cookies
2 milk chocolate candy bars (1.55 oz. each)
grated Chocolate curls

Drain cherries, reserving juice and 9 cherries; set aside. Chop remaining cherries.

In a large bowl, combine the cheese, sugar, Amaretto, vanilla and 1 Tbsp. cherry juice. In another bowl, beat whipping cream until stiff peaks form; gently fold into cheese mixture.

Combine water and remaining cherry juice. Arrange 14 ladyfingers in an ungreased 9-in. square pan. Brush with 3/4 cup cherry juice mixture. Spread 1-1/3 cups cheese mixture over ladyfingers. Sprinkle with half of the chopped cherries and grated chocolate. Repeat layers.

Top with remaining ladyfingers and cheese mixture. Garnish with chocolate curls and reserved cherries. Refrigerate for 1 hour before serving.

Yield: 9 servings.

Editor’s Note: This recipe was prepared with Alessi brand crisp ladyfinger cookies.

Nutrition Facts: 1 piece (calculated without chocolate curls) equals 634 calories, 37 g fat (20 g saturated fat), 142 mg cholesterol, 103 mg sodium, 72 g carbohydrate, trace fiber, 8 g protein.

Grand Prize Winner for "Appetizer/Snack/Beverage" Category
Cherry Cannoli Cups
Marie Sheppard from Chicago, IL

48 wonton wrappers
1/4 cup butter, melted
1/4 cup sugar
2 cups chopped hazelnuts, divided
1 carton (15 oz.) part-skim ricotta cheese
4 oz. cream cheese, softened
3 Tbsp. confectioners' sugar
1 Tbsp. hazelnut liqueur, optional
1 tsp. vanilla extract
2 jars (one 16 oz., one 10 oz.) maraschino cherries, drained

Place wonton wrappers on a work surface; brush with melted butter. Sprinkle with sugar. Press into greased miniature muffin cups. Sprinkle each wonton cup with 1 tsp. hazelnuts.

Bake at 350° for 5-7 minutes or until lightly browned. Remove to a wire rack to cool completely.

In a large bowl, beat the ricotta, cream cheese, confectioners sugar, liqueur if desired and vanilla until smooth. Cut 24 cherries in half and set aside. Chop remaining cherries; fold into cheese mixture.

Spoon 1 Tbsp. filling into each wonton cup. Sprinkle with remaining hazelnuts. Top with a reserved cherry half.

Yield: 4 dozen.

Nutrition Facts: 1 serving equals 109 calories, 6 g fat (2 g saturated fat), 9 mg cholesterol, 71 mg sodium, 13 g carbohydrate, 1 g fiber, 3 g protein.

Diabetic Exchanges: 1 starch, 1/2 fat.