3 cups Northwest fresh sweet cherries, pitted if desired
3 tbsp packed light brown sugar
2 tbsp ground cinnamon

1 pound Northwest fresh sweet cherries
1/2 cup dairy sour cream*
1/2 cup brown sugar*

18 slices (1/2-inch thick) small baguette-style bread
1 tablespoon olive oil, divided
1-1/2 cups pitted Northwest fresh sweet cherries, coarsely chopped
1/4 cup each chopped cilantro and diced yellow sweet pepper
2 tablespoons finely chopped green onions
2 tablespoons lime juice
1 teaspoon grated lime peel
1/2 teaspoon garlic salt
1/4 teaspoon ground black pepper
2 ounces fresh mozzarella cheese
1 tablespoon thinly sliced fresh basil

2 cups pitted, halved Northwest fresh sweet cherries
1/4 cup sugar
2 tablespoons cornstarch
1 tablespoon lemon juice
1 teaspoon grated lemon peel
1/2 teaspoon ground cinnamon
24 sheets phyllo dough
2 tablespoons butter, melted
6 tablespoons whipped cream cheese
1 tablespoon milk
3 Northwest fresh sweet cherries halved

1/2 cup sliced almonds, divided
Pastry for 9-inch double crust pie
1 egg, beaten
4 cups pitted Northwest fresh sweet cherries
1/3 cup sugar
3 tablespoons cornstarch
1 teaspoon ground cinnamon
1/4 teaspoon salt
2 tablespoons red wine
Red Wine Glaze, optional

2 1/2 cups fresh, sweet Northwest cherries (about 1 pound), pitted
2 1/2 cups fresh or frozen tart cherries (about 1 pound), pitted
1/2 cup dried tart cherries
3/4 cup granulated sugar
2 tablespoons quick-cooking tapioca
1/2 teaspoon almond extract
1/4 teaspoon ground nutmeg
Pastry for 2-crust, 9-inch pie
1 tablespoon butter, chopped

2 cups water
3 tablespoons cornstarch
2 pounds (6 cups) pitted Northwest fresh sweet cherries
1/4 c sugar
2 teaspoons freshly grated lemon peel
1/2 teaspoon salt

Biscuit Topping:
1 3/4 cups all-purpose flour
3 tablespoons sugar
1 tablespoon baking powder
1/8 teaspoon salt
1 cup heavy cream
Milk or cream for brushing on biscuits
Sugar for sprinkling on biscuits

1 cup all-purpose flour
3/4 cup white sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup lactose-free milk or soy milk
3 tablespoons vegetable oil
2 cups frozen pitted dark sweet cherries (or two 16-ounce cans pitted dark sweet cherries, well drained)
1 cup brown sugar, packed
1 teaspoon cinnamon
1 cup boiling water
1 tablespoon lemon juice

3 cups frozen pitted dark sweet cherries (unsweetened)
3 cups frozen whole strawberries (unsweetened)
3 cups cran-cherry juice

6 pounds dark sweet Northwest cherries
1-1/2 cups sugar
1-1/3 cups water
2 tbsp. lemon juice
1-1/2 cups brandy