Sunday, July 11, 2010

Rainier Cherry Muffins or Rainier Cherry Cobbler Recipe

Cobbler or muffins you choose they are both fabulous in flavor with these amazing sweet cherries. Not around long, so every year when I see them I snatch them up in a hurry. They freeze well in storage bags too!

If you haven't heard about these types of cherries and are a fan of sweet cherries your truly missing out on the best kind, rainier cherries.

A few years back a friend told me about these and said, she had tried these and never looked back at any other kind. Always guaranteed sweet, firm, and absolutely delicious flavor cherries. A bit pricey but worth every penny.

The Rainier Cherry is the sweetest of all the sweet cherries. With its characteristic cream-colored flesh, Rainier Cherry farmers will not pick them until the sugar brix (a measure of how sweet the cherry is) reach 17. But, some wait until they reach 20 brix. That is one of the reason they are so memorable -- and addictive.

The Rainier is a cross between a Bing and a Van -- two sweet-red varieties. Created by Harold Fogle in 1952, who, at the time, directed the cherry breeding program at the Washington State University.The cherries will keep in the refrigerator for up to one week.

Rainier Cherry Muffins
In a large bowl mix:
1/4 cup of sugar
1/4 cup of shortening till resembles course looking sugar
beat in :
1 egg
1 3/4 cup cake flour
4 teaspoons of baking powder
a pinch of salt
1 cup of milk to wet the dry ingredients.
Fold in one cup of washed, stemmed, pitted then chopped rainier cherries Line muffin cup pan with paper liners, fill to 3/4 full. Bake at 350 for 20 minutes.
In a separate bowl add 1 cup of confectionery sugar and water to make a thin icing. Drizzle over the tops of muffins while warm.

Rainier Cherry Cobbler
3 tablespoons butter, melted
1 cup all-purpose flour
1/4 teaspoon salt
1 teaspoon baking powder
1/2 cup milk
2/3 cup white sugar
1 tablespoons cornstarch
1 cup boiling water
3 1/2 cups fresh rainier cherries, pitted
1/2 cup white sugar
Mix 2/3 sugar, butter or margarine, flour, salt, baking powder, and milk together. Place cherries in the bottom of a 9 inch square pan. Spread dough over cherries.
In a small bowl, combine 1/2 cup sugar and cornstarch. Stir in boiling water. Pour mixture over the dough.
Bake at 375 degrees for 55 minutes or till brown on top. Serve warm with whipped cream or french vanilla ice cream.

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