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Cherry Puff

New.Wife's picture
Ingredients
  Canned pitted tart red cherries 20 Ounce, drained (1 Can, No. 2 Size / 2 1/2 Cups)
  Liquid from cherries 1⁄2 Cup (8 tbs)
  Quick cooking tapioca 2 Tablespoon
  Egg whites 2
  Salt 1 Dash
  Cream of tartar 1⁄4 Teaspoon
  Egg yolks 2
  Sugar 1⁄3 Cup (5.33 tbs)
  Sifted cake flour 1⁄3 Cup (5.33 tbs)
Directions

Chop cherries; add cherry liquid, sugar, and tapioca.
Simmer mixture 5 minutes, stirring constantly.
Beat egg whites until foamy; add salt and cream of tartar; beat stiff.
Beat egg yolks until thick and lemon-colored; add sugar gradually; beat thoroughly.
Fold egg yolks into whites.
Sift flour over, fold in.
Pour cherry mixture into 8x8x2-inch baking dish.
Pour batter on top.
Bake in slow oven (325°) 30 to 35 minutes.
Cut in squares.
Serve with ice cream.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Cherry

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