We spent the last week after picking pounds upon pounds of beautiful sweet cherries canning, freezing and making jam from them! I also made some that will be good over ice cream or pancakes.

It was alot of fun picking the cherries too!



I also made cherry pie filling from it to use in desserts as well! The jars and jars in the basement sure make me feel good after that long week of canning!

i found this recipe I am eager to try with some of these cherries and I thought I would share it with you.

Cherry cheese Blintzes
2/3 c. flour
1/2 t. salt
3 eggs
1 1/2 c. milk
2 T. melted butter

Filling:
1 c. small curd cottage cheese
1 pkg 3 oz. cream cheese
1/4 c. sugar
1/2 t. vanilla

Cherry sauce:
1 pound fresh or frozen sweet cherries pitted
2/3 c. + 1 T. of water divided
1/4 c. sugar
1 T. cornstarch

In a bowl whisk first 5 ingredients. Cover and put in fridge for 2 hours. Heat a skillet and lightly grease it. Add 2 T. of batter. Tilt pan to cover pan and cook until dry and flip. Remove to wire rack and repeat until batter is gone.
in a blender process cottage cheese until smooth and then pour into bowl. Mix with cream cheese, sugar and vanilla. Spoon 1 T. in each crepe. Roll up. and put in baking pan. Bake uncovered at 350 for 10 minutes or until heated through.
Meanwhile make cherry sauce, bring cherries, 2/3 c. water and sugar to a boil over med. heat. Reduce heat and cover and simmer for 5 minutes. or until cherries are tender. Combine cornstarch with remaining water. Stir into cherry mixture. Bring to a boil, cook and stir for 2 minutes or until thickened. Serve over crepes.
Yield 9 servings!