Favorite Cherry Treats Are Family Pleasers for Washington’s Birthday

For Presidents’ Day, try these jewel-colored cherry treats. They will brighten the brunch table for festivities marking Washington’s birthday.

Cherry-Almond Turnovers have delicate almond paste and sweet cherries tucked into puff pastry for a light, elegant change from cherry pie.

Downside-Up Breakfast Cake creates its own topping of cherry and almond stripes as soon as the pan is inverted. A simple orange flavored glaze drizzled over the warm cake completes it.

CHERRY-ALMOND TURNOVERS

1/4 cup almond paste

1 egg, separated

Sugar

2 to 3 teaspoons water

2 tablespoons cornstarch

1/2 cup cold water

1/2 cup maraschino cherry syrup

1/2 cup maraschino cherries, halved

2 tablespoons butter or margarine

2 frozen puff pastry sheets, thawed

Combine almond paste, lightly beaten egg yolk, 1 tablespoon sugar and enough water to make thin spread. Set aside.

Combine 1/4 cup sugar and cornstarch in small saucepan. Gradually add cold water and cherry syrup. Bring to boil over medium heat, stirring constantly. Stir in cherries and butter. Remove from heat and cool.

Cut pastry sheets into 5-inch squares. Divide almond mixture evenly among squares, then spread to within 1/4-inch of edge. Drop heaping tablespoon cherry mixture in center of each square. Lightly brush edges of pastry with water.

Fold in half diagonally to form triangles, then press down edges firmly with fork. Slash top to vent. Place on lightly greased baking sheet and brush with egg white. Bake at 425 degrees 15 to 20 minutes or until golden brown. Makes 8 turnovers.

DOWNSIDE-UP BREAKFAST CAKE

1/2 cup chopped maraschino cherries

1/3 cup sliced almonds

1/4 cup butter or margarine, melted

1 egg

1/2 cup sour cream

1/4 cup milk

1 1/2 cups flour

3/4 cup granulated sugar

2 teaspoons baking powder

1/2 teaspoon salt

12/4 teaspoon almond extract

1/2 teaspoon vanilla

1 tablespoon orange juice

1 cup sifted powdered sugar

6 to 8 maraschino cherries, for garnish

Grease Kugelhopf or small Bundt pan and place chopped cherries and almonds alternately in bottom of pan to create stripes.

Blend butter, egg, sour cream and milk in large bowl. Sift together flour, granulated sugar, baking powder and salt. Add to creamed mixture and mix well. Pour batter into prepared pan. Bake at 375 degrees 20 to 30 minutes or until wood pick inserted in center comes out clean.

Meanwhile, stir together almond extract, vanilla, orange juice and powdered sugar.

Drizzle over top of cooled cake and garnish with cherries. Makes 8 to 9 servings.