Maraschino cherries are easy to use and can add color and flavor to a wide rangeof recipes. (NAPSA)—While some believe that whoopie pies were first made in New England and others claim they originated as an Amish dessert, all agree that they are a delicious, all-American treat. Tradition has it that when children would find the treat in their lunch bag, they would yell “Whoopie!” A whoopie pie actually resembles a sandwich. There are two soft cookies—usually choco- late—with a fluffy cream filling—often vanilla—in between. Over time there have been variations, such as pumpkin or red velvet for the cookies. The fluffy cream center can vary as well. Here is a prize-winning twist that relies on Maraschino cherries for flavor and color. Cherry Whoopie Pies 1 jar (10 oz.) Maraschino cherries 1 pkg. (18% oz.) red velvet cake mix 3 eggs % cup canolaoil 1 tsp. almond extract Filling: 1 can (16 oz.) cream cheese frosting 1 carton (12 oz.) frozen whippedtopping, thawed 1 jar (10 oz.) Maraschino cherries, drained and chopped Cut 22 cherries in half (save remaining cherries for another use). In a large bowl, combine the cake mix, eggs, oil and extract; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Drop by tablespoonfuls 2 inches apart onto greased baking sheets. Top each with a cherry half. Bake at 350 F for 8-10 minutes or until edges are set. Cool for 2 minutes before removing to wire racks to cool completely. For filling, beat frosting and whipped topping until blended; fold in chopped cherries. Spread filling on the bottoms of half of the cookies; top with remaining cookies. Store in the refrigerator. Yield: about 2 dozen. To learn more, visit the National Cherry Growers and Industries Foundation www.nationalcherries.com. at
