by Gail Jackson

When we overload during the holidays we think we look forward to January’s return to sane eating. When January arrives we desperately try to ignore our bodies’ continuing cravings and feel satisfied with healthy fruits and vegetables. That can last a week, or more if you are determined. If not…

Okay, enough of this sweet deprivation! Even though we, in this area, don’t have to deal with bone-chilling cold and whiteness, we still have cold weather and that can make us blue.

We must rally in this second month of the year! In the name of patriotism and health (the latest determination is dark chocolate is good for you) we must make the most of February as a “red” month!

First comes Valentine’s Day, followed by the birthday of our country’s first president. George Washington is well-connected with red also, as in “I cannot tell a lie, I did cut down the cherry tree.”

If this were a politically oriented column, you know where I would go with that. Since it is not, let me get right to cherry-containing recipes. The best of which pair the fruit with chocolate!

Cherry Chocolate Cake

1 chocolate cake mix
1 can cherry pie filling
3 eggs
1/4 cup oil
1/4 cup water
1 cup semi-sweet chocolate chips

Combine cake mix, one half of the pie-filling, oil and water. Mix thoroughly with electric mixer. Fold in remaining pie filling. Spread half of mixture into greased and floured cake pan(s), either one 9×13 inch or two layer pans.

Scatter chocolate chips evenly over batter. Top with remaining batter. Bake at 350 degrees for 30-40 minutes or until done. When cool, frost with a fudge frosting. If you want to “dress it up,” top with stemmed cherries and drizzle melted chocolate over the cake and cherries. Wouldn’t logic dictate that since dark chocolate (and semi-sweet is dark chocolate) is good for you, this additional treatment would contribute to the cake’s overall healthiness?

Tip #1:

If you would like to make a heart-shaped cake, but only have square and round cake pans, it can be done. Bake half the batter in a square pan and half in a round pan. When cooled, place the square section on a large tray in a diamond position. Cut the round layer down the center and place a half circle on each side of the “diamond.” Frost the cake generously and the seams will not be noticed.

Cherry Smash Balls

7-1/4 to 8-1/4 cups powdered sugar
1 small jar maraschino cherries (well drained and finely chopped)
1/2 can sweetened condensed milk
1/2 stick margarine (softened)
1 T. vanilla
1/8 tsp cherry flavoring oil
3-4 drops red food coloring
12 oz. semi-sweet chocolate chips
2 cups peanuts, finely chopped

Thoroughly combine the first seven ingredients. Shape into walnut-size balls and place on wax paper covered cookie sheets or trays. Chill several hours or overnight.

Melt chips over hot water in double-boiler. (I make a make-shift one by nesting a heat proof-glass bowl in a pan. It is very important that NO water drips get into the chocolate).
Stir in the finely chopped peanuts. Dip chilled balls into the chocolate mixture and return to the cookie sheet. If there is coating mix left over you may re-dip the balls or, using a teaspoon, drop additional coating over the balls as they sit on the pan. Chill until firm. Keep refrigerated until needed. Makes approximately 55 pieces.

Tip #2:

There are terrific candy “bars” throughout different areas of the country, all similar with different names. My first encounter, in my childhood, was the Cherry-O-Let. There is also the Cherry Mash, the Big Cherry and the Cherry Blossom. Trust me, none of these names do them justice. I call them Cherry Smashes hoping it will turn people off and they will just leave the plate of brown globs alone. It hasn’t worked, especially after they have tried the first one. They sound like more work than they are and the recipe makes lots.

Cherry-Pineapple Dump Cake

1 large can crushed pineapple
1 can cherry pie filling
1 box yellow cake mix
3/4 cup crushed nuts
1 stick margarine

Butter 9×13 cake pan. Dump in the undrained pineapple. Dump the cherry pie filling and spread it over the pineapple – don’t stir it in. Dump in the dry cake mix and spread over the fruit without stirring it in. Sprinkle with crushed nuts. Slice the margarine and place the slices on top of the nuts.

Bake 325 degrees for one hour. Top with whipped cream or ice cream to serve.

Simple Cherry Cheesecake

1 graham cracker crust
1 cup powdered sugar
8 oz. cream cheese, softened
1 pint heavy cream, whipped
1 can cherry pie filling

Stir powdered sugar into cream cheese, mix well. Fold in whipped cream. Pour into crust. Top with pie filling. Chill.

Tip #3:

There are 7 cups of powered sugar in a 2-lb bag. Cherry oil is available at craft stores or where ever candy making supplies are sold. It also used to be available at some pharmacies. You may add more to taste but be careful because it is strong.