Cherry Filling from GayR's Classic Black Forest Cake recipe at EPI recipe swap:
1/2 cup sugar, 3 Tbsp. cornstarch, 1 can (16 ounces) pitted red tart cherries, well drained (reserve liquid), 1/4 cup kirschwasser; few drops of red food coloring (optional--I used).
Mix sugar and cornstarch in 1-quart saucepan. Add enough water to reserved cherry liquid to measure 3/4 cup; stir into sugar mixture. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir in kirsch and food color. Cut cherries into halves; stir into filling. Refrigerate until completely chilled. Recipe from "Betty Crocker's International Cookbook"
1/2 cup sugar, 3 Tbsp. cornstarch, 1 can (16 ounces) pitted red tart cherries, well drained (reserve liquid), 1/4 cup kirschwasser; few drops of red food coloring (optional--I used).
Mix sugar and cornstarch in 1-quart saucepan. Add enough water to reserved cherry liquid to measure 3/4 cup; stir into sugar mixture. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir in kirsch and food color. Cut cherries into halves; stir into filling. Refrigerate until completely chilled. Recipe from "Betty Crocker's International Cookbook"