We could learn a lot from young George Washington: The first thing is to always tell the truth.
Now the story does not tell us where young George got the hatchet, because he should not have been playing with it — and certainly not one large and sharp enough to cut down a cherry tree, even a small one.
Nevertheless, to his credit, after chopping down the cherry tree he did admit it with his now-famous “I cannot tell a lie” confession.
A guide for all young people: Don’t lie, and don’t go around cutting down cherry trees.
This brings us to three recipes for January as we celebrate our first president’s birthday. Two go in the fridge, and one goes in the oven. Any of the cherry recipes would be delicious for your … Sunday Dinner.
Cherry Yum Delight
3 cups graham cracker crumbs
1 1/2 sticks of butter or margarine, melted
2 tablespoons sugar
3/4 cup sugar
8 oz. cream cheese
1 teaspoon milk
2 large packages of Dream Whip
2 15-oz. cans of cherry pie filling
Combine graham cracker crumbs, butter or margarine and the 2 tablespoons of sugar. Save about 1/2 cup and press remaining mixture into a 9×13-inch baking dish.
Cream the cream cheese, the 3/4 cup of sugar and milk. Set aside. Whip the two packages of Dream Whip, and then add the cream cheese mixture.
Pour one half of the mixture over the crackers; add the two cans of pie filling. Spread the remaining Dream Whip and sprinkle with remaining crumbs.
Chill at least two hours before serving.
Refrigerated Cherry Pudding
1/2 lb. graham crackers rolled into crumbs
1 1/3 cups cherry juice (add water if needed)
1 egg white, well beaten
1 lb. can whole or half pie cherries
1 package cherry-favored gelatin
1 cup chopped nuts
1 cup sugar
Combine rolled crumbs and nuts and set aside. Combine cherry juice and sugar in a saucepan and bring to a boil. Pour over gelatin and dissolve. Cool.
Add the well-beaten egg white to cooled gelatin and blend well. Add rolled graham crackers crumbs, drained cherries and nuts.
Refrigerate until firm. Serve with whipped cream if desired.
Cherry Pie
1 16-oz. package frozen cherries
1 cup sugar
1 teaspoon almond extract
1/2 cup flour
1 tablespoon butter
2 8-or-9-inch pie shells
Allow cherries to thaw.
Preheat oven to 400 degrees. In a large bowl, combine the flour and sugar. Combine the almond extract with the cherries and pour into the uncooked pie shells and dot with butter.
Use second pie shell to top the cherry pie, pressing edges together and press with a fork to seal.
Bake 50-55 minutes in preheated oven until top is brown and bubbling.
Note: Near end of cooking pie cover pie with aluminum foil to prevent pie from over browning.
Have a recipe? sundaydinner@@baptistcourier.com