Here’s a sweet vintage recipe folder/booklet from the New York Cherry Growers Association, I believe it was published around 1955 since it includes the 1955 prize winning recipe for Lattice Cherry Pie. Each of the recipes are typed out below as well as scans of the full sheet. It’s too long for my scanner so I scanned it in sections, click a picture to view a larger copy if you like.

NEW Recipes
for
RED CHERRIES
Tasty..Delicious

1955 PRIZE-WINNING
Lattice Cherry Pie
(23rd Annual National Cherry Pie Baking Contest)

FILLING

4 cups drained frozen cherries*
2/3 cup cherry juice
3 tablespoons cornstarch
3/4 cup sugar*
1/4 teaspoon salt
4 drops almond extract

CRUST

2 cups sifted all-purpose flour
1 teaspoon salt
2/3 cup plus 1 tablespoon lard
1/3 cup water

Filling: Mix cornstarch, sugar and salt. Add cherry juice; stir until smooth. Cook, stirring constantly, until thick. Add cherries; mix. Cool while preparing crust.

Crust: Sift flour and salt together. Remove 1/3 cup flour mixture, add to water and stir to make a smooth paste. Cut 2/3 cup lard into dry flour mixture until mixture is crumbly. Add flour-water paste; blend in with fork. Shape dough into ball; cut in half. Roll one-half of dough 1/4 inch thick. Spread surface with 1/2 tablespoon lard. Fold dough in half; roll to fit 9-inch pie pan. Line pan. Roll remaining dough in same way. Cut into strips one-half inch wide. Pour cherries into pan. Arrange pastry strips lattice fashion on cherry mixture. Flute edge. Place in hot oven (425°F.) for 20 minutes. Remove from oven, place pie tape around edge. Return pie to oven. Reduce heat to 300°F.; bake 20 minutes. Makes 1 9-inch pie. Serves 7 to 8.

*If canned red sour pitted cherries are used, increase sugar to 1 1/4 cups.

Cherry Cobbler

FILLING

1 cup sugar*
1/4 teaspoon salt
3 tablespoons cornstarch
1/2 cup water
1 cup cherry juice
2 tablespoons lemon juice
1/2 teaspoon grated lemon rind
1/4 teaspoon liquid red food color
1/4 teaspoon almond extract
2 cups drained canned red sour pitted cherries*

CRUST

1 cup prepared biscuit mix
2 tablespoons sugar
2 tablespoons melted butter or mararine
1/3 cup milk

Mix sugar, salt and cornstarch. Add remaining ingredients. Blend. Cook, stirring constantly, until thick. Pour into oblong baking dish, 9 1/2 x 5 1/4 x 2 3/4 inches. Combine biscuit mix, sugar, butter or margarine and milk. Mix well with fork. Knead lightly (about 10 strokes) on lightly floured surface. Roll into rectangle 7 x 5 inches. Cut into squares or triangles. Arrange crusts on cherries. Bake in hot oven (400°F.) until crust is browned and done, about 30 min. Serve hot or cold, plain or with whipped cream. Serves 6.

*If 2 cups of frozen cherries are substituted for drained canned red sour pitted cherries, reduce sugar to 2/3 cup and add extra water to cherry juice, as needed, to fill cup.

Cherry Upside-down Cake

2 cups drained canned red sour pitted cherries*
3/4 cup sugar*
2 tablespoons cherry juice
1 tablespoon quick cooking tapioca
1/8 teaspoon liquid red food color
1 box yellow cake mix

Mix first five ingredients. Cook over low heat, stirring constantly, until tapioca is clear. Pour into greased square (8 x 8 x 2 inch) pan. Prepare cake mix as directed on package. Pour 1/2 of the batter over cherry mixture. (Make cupcakes with remaining batter) Bake in a moderate oven (375°F.) until done, about 30 minutes. Cool 10 minutes; turn upside down on serving plate. Serve plain or with whipped cream, as desired. Serves 6.

*If frozen cherries are substituted for canned red sour pitted cherries, reduce sugar to 1/2 cup.

Cherry Ring Salad

1 envelope plain gelatin
1/4 cup cold water
1 cup cherry juice
1/2 cup orange juice
3/4 cup sugar*
1/4 teaspoon salt
1/4 teaspoon liquid red food color
2 cups drained canned red sour pitted cherries*

Soften gelatin in cold water. Combine remaining ingredients, except cherries; heat to boiling. Add gelatin; stir until dissolved. Cool until mixture starts to “set”. Fold in cherries. Pour into 1-quart mold. Chill until firm. Unmold; serve with Cream Cheese Dressing. Serves 6.

*If 2 cups of frozen cherries are substituted for drained canned red sour pitted cherries, reduce sugar to 1/2 cup and add water to cherry juice, as needed, to fill cup.

Cherry Sauce

1 cup sugar*
1/4 cup cornstarch
1/4 teaspoon salt
1 cup water
1 cup cherry juice
2 tablespoons lemon juice
1/2 teaspoon lemon rind
1/4 teaspoon liquid red food color
2 cups drained canned red sour pitted cherries*

Mix sugar, cornstarch and salt. Add remaining ingredients. Blend. Cook, stirring constantly, until thick. Serve.

*If frozen cherries are substituted for canned red sour pitted cherries, reduce sugar to 2/3 cup.

Attractive Cherry Sauce Adds Glamor and Good Eating to Every Day Foods

Serve cherry sauce on white, yellow, angel food or sponge cake, ice cream in meringue shells; it’s delicious! Add 1/8 teaspoon ground cloves and cinnamon to sauce to make a spicy cherry sauce, ideal to serve with ham or luncheon meat.

Cherry Cream Dessert

1 cup sugar*
1/4 cup cornstarch
1/4 teaspoon salt
1/2 cup water
3/4 cup cherry juice
2 tablespoons lemon juice
1/2 teaspoon lemon rind
1/4 teaspoon liquid red food color
1/4 teaspoon almond extract
2 cups drained canned red sour pitted cherries*
1 package instant vanilla pudding mix

Mix sugar, cornstarch and salt. Add remaining ingredients. Blend. Cook, stirring constantly, until thick. Pour into shallow 10 inch bowl or pyrex pie plate. Chill well. Prepare 1 package of instant vanilla pudding mix as directed on package. Chill until pudding starts to thicken. Spoon onto cherry filling. Serve plain or garnish with whipped cream and cherries. Serves 6 to 8.

*If frozen cherries are substituted for canned red sour pitted cherries, reduce sugar to 2/3 cup. Add extra water to cherry juice as needed to fill to 3/4 cup.

Chilly Cherry Pie
1 (9 inch) baked pie shell

FILLING:

1 envelope plain gelatin
1/4 cup cold water
2 cups drained canned red sour pitted cherries*
1/2 cup sugar*
1/8 teaspoon salt
3/4 cup cherry juice
1 tablespoon lemon juice
1/2 cup heavy cream, whipped

TOPPING

1/2 cup sugar*
3 tablespoons cornstarch
1 cup cherry juice
2 cups drained canned red sour pitted cherries*

To make filling: Soak gelatin in cold water 5 min. Heat cherries, sugar, salt and cherry juice. Add gelatin and stir until dissolved. Add lemon juice. Chill until thick and syrupy. Fold in whipped cream. Pour into pie shell. Chill until firm. To make topping: Mix sugar and cornstarch. Add cherry juice. Cook, stirring constanty, until thick and clear. Add cherries. Chill. Spread over pie filling. Cool. Serve plain, or with whipped cream, as desired. Makes one 9 inch pie.

*If frozen cherries are substituted for canned red sour pitted cherries, reduce sugar to 1/4 cup.

Year ‘Round Cherry Preserves

1 cup cherry juice
1/2 cup lemon juice
1/2 teaspoon cloves
1/2 teaspoon cinnamon
6 cups sugar*
1/2 teaspoon liquid red food color
4 cups drained canned red sour pitted cherries*
1 bottle (8 oz.) liquid fruit pectin
1/4 teaspoon almond extract

Combine all ingredients, except fruit pectin and almond extract, in very large saucepan. Mix well. Place over high heat. Bring to a full rolling boil; boil hard 2 minutes, stirring constantly. Turn heat off and add liquid fruit pectin at once. Stuir well. Add almond extract and mix thoroughly. Skim off foam. Stir every 5 minutes until slightly cooled. Ladle into sterilized jars or glasses. Cover at once with hot paraffin. Makes 8 8-oz. jars.

*If 4 cups of frozen cherries are substituted for the canned red sour pitted cherries, reduce sugar to 5 1/3 cups.

Frosty Cherry Float

1 cup cherry juice
1 cup orange juice
1/4 teaspoon liquid red food color
Sugar or artificial sweetener, if desired
1/2 pint fruit sherbet

Combine juices and coloring. Sweeten as desired. Chill thoroughly. Place a large scoop of sherbet in bottom of tall glass and fill with chilled fruit juice. Fills two 10 ounce glasses.

Save Cherry Juice!

Store in a covered glass container in the refrigerator for use in making quick fruit drinks. Cherry juice combined with orange, lemon or pineapple juice makes refreshing, easy and delightful thirst-quenchers.

Feather-Light Cherry Muffins

2 cups sifted all-purpose flour
3 teaspoons baking powder
1/4 cup sugar
1/2 teaspoon salt
1 egg, beaten
1/4 cup melted shortening
1 cup milk
1 cup drained canned red sour pitted cherries*

Sift first four ingredients together into mixing bowl. Combine remaining ingredients. Add to dry ingredients and stir until dry ingredients are moistened. Fill greased muffin cups 2/3 full. Bake in hot oven (400°F.) until done, about 20 min. Makes 12 large muffins (3 x 1 1/2 inches).

*If desired, drained frozen cherries may be substituted for drained canned red sour pitted cherries.

Cream Cheese Dressing

1 package (3 oz.) cream cheese
2 tablespoons salad dressing
2 tablespoons cream
1/8 teaspoon salt
1 teaspoon sugar
1/4 cup chopped nuts

Blend ingredients, except nuts, together until smooth. Fold in nuts. Makes about 1 cup of dressing.

Cherry Sweet Rolls

2 cups drained canned red sour pitted cherries*
3/4 cup sugar*
2 tablespoons cherry juice
1 tablespoon quick cooking tapioca
1/8 teaspoon liquid red food color
1/2 cup nuts
2 packages ready-made refrigerated biscuit dough

Mix first five ingredients. Cook over low heat, stirring constantly, until tapioca is clear. Fold in nuts. Put 2 tablespoons of the cherry filling into the bottoms of greased muffin tin. Take 2 packages ready-made refrigerated biscuit dough; cut each biscuit in half. Place 3 halves in each muffin cup, so that the curved edge is up. Bake in very hot oven (475°F.) for 8 to 10 minutes. Makes 12 sweet rolls.

*If frozen cherries are substituted for canned red sour pitted cherries, reduce sugar to 1/2 cup.

Cherry Ice Cream

1 cup drained canned red sour pitted cherries*
2/3 cup sugar*
1/3 cup cherry juice
1/4 teaspoon liquid red food color
2/3 cup sweetened condensed milk
1 cup heavy cream, whipped
1/2 teaspoon almond extract

Chop cherries slightly. Combine with sugar, juice and coloring. Bring to boil over low heat. Stir to dissolve sugar. Chill well. Combine with chilled sweetened condensed milk. Fold whipped cream and almond extract into mixture. Turn into freezer tray. Freeze to a firm mush, about 1 hour. Turn into chilled bowl, break into small pieces. Whip with beater until fluffy but not melted. Return to freezer tray and freeze until firm, about 2 hours. Makes 6 servings.

*If 1 cup of frozen cherries are substituted for drained canned red sour pitted cherries, reduce sugar to 1/3 cup.

Quick Cherry Braid

DOUGH

2 cups prepared biscuit mix
3 tablespoons sugar
2 tablespoons shortening
1/2 cup milk

FILLING

2 cups drained canned red sour pitted cherries*
1/4 teaspoon almond extract
2/3 cups sugar*

SYRUP TOPPING

1/2 cup light corn syrup
1/4 cup cherry juice
2 tablespoons butter or margarine

Combine biscuit mix and sugar. Cut in shortening with pastry blender until mixture resembles fine meal. Add milk; blend well. Turn onto lightly floured surface. Knead lightly (about 6 times). Roll into rectangle 12 x 10 inches. Mix cherries, extract and sugar. Pile in an even strip, 3 inch wide, down center of dough. Cut dough into 1 inch wide strips, starting 1/2 inch from cherries and extending to outside edge. Lap strips, alternating from both sides, over cherries to give the appearance of a braid. Place in greased baking dish (12 x 7 1/2 inches). Bake in a hot oven (400°F.) 20 minutes. Combine and heat corn syrup, cherry juice and butter or margarine. Spoon syrup topping over braid. Continue baking until browned, 10 to 15 minutes. Serves 6 to 8.

*If frozen cherries are used, leave recipe as is. Do not reduce the sugar.

Cherry Cheese Tarts

2 cups drained canned red sour cherries
1/2 cup sugar
1 1/3 tablespoons cornstarch
1 package pie mix, or pastry using 2 cups flour
1 (3 oz.) package cream cheese

Drain cherries and measure 1 cup juice. Combine sugar and cornstarch, stir in the 1 cup juice, heat to boiling, and boil 1 minute, stirring constantly. Meanwhile make pastry, line 4 individual pie pans and bake about 15 minutes at 425°F.

Combine cherries with cooled, thickened juice and pour into cold pie shells. Garnish top with cream cheese mixed with sufficient cream or milk to soften slightly.