Cherry Spin Coffee Cake

1 1/4 cup milk
1 teaspoon salt
1/4 cup granulated sugar
1/2 cup olive oil
1 package (1/4 ounce) active dry yeast
3 1/4 cup sifted all-purpose flour
2 eggs
1/2 teaspoon vanilla
1 cup cherry preserves
1 cup powdered sugar
Milk
1/3 cup sliced almonds
Preheat oven at 375° degrees F.

Fresh Farmhouse Cherry Kuchen

2 cups + 2 tablespoons sifted all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking powder
3/4 cup butter cut in small pieces
1/2 cup sugar
1 egg
2 pounds cherries
1 teaspoon fresh grated lemon peel
1 teaspoon cinnamon
6 tablespoons sugar
Whipped cream, if desired

Chocolate Cherry Layer Cake

3/4 cup unsweetened cocoa powder
1/4 cup sugar
1/2 cup boiling water
1 package (16 oz.) angel food cake mix
1 1/4 cups water
1 can (20 oz.) lite cherry pie filling
Prepared chocolate frosting (reduced−fat if possible)
Chocolate shavings

Preheat oven to 350F. Line a jelly roll pan with wax paper
(pan should be appproximately 10 by 15 by 1 or 11 by 17 by 1). Whisk
together cocoa, sugar and boiling water. Cool mixture to lukewarm.
Prepare angel food cake mix per package directions, using 1 1/4 cup
water and adding cocoa mixture. Spread batter evenly into prepared
jelly−roll pan. Bake 20 minutes or until top looks dry. Invert
onto a large wire rack. Remove the pan and wax paper; cool. Slice
cake into three equal parts. Start with cake, top with cherry pie
filling, then top that with more cake and more pie filling and end
with cke layer. Frost and decorate with chocolate shavings.

Beef Tenderloin with Cabernet Cherry Sauce

4 small filet mignon steaks (about 1/4 pound each)
1/2 teaspoon salt
2 garlic cloves, pressed
1/2 teaspoon cracked pepper or freshly ground pepper
Cabernet Cherry Sauce:
1 1/2 cups Cabernet Sauvignon or Burgundy
3 tablespoons balsamic vinegar
4 whole cloves
8 whole pepper corns
1 bay leaf, torn into small pieces
1/2 pound fresh Bing cherries, rinsed
Salt and pepper for seasoning
Optional: 1−2 teaspoon sugar