Cherry Filling (Cornstarch) for 100

Yield: 3-1/8 quarts

1. Drain cherries. Dissolve cornstarch in juice. Set juice and cornstarch mixture aside for use in Step 4.
2. Mash cherries with wire whip 1minute at medium speed; combine with sugar and food coloring.
3. Bring to a boil in steam-jacketed kettle or stock pot stirring constantly to prevent scorching. Reduce heat. Simmer about 10 minutes.
4. Add reserved juice and cornstarch mixture to cherries while stirring. Cook 2 to 3 minutes or until clear and thickened, stirring constantly. Remove from heat; cool.

NOTE:

1. This filling may be used in a variety of sweet dough products. See Recipe Guide for Sweet Dough Make-Up, Danish Diamonds or Kolaches.

VARIATIONS:

1. CHERRY FILLING (PIE FILLING, PREPARED): Omit Steps 1 through 4. Use 7 lb
   (3 quarts—1-No. 10 can) canned prepared cherry pie filling. Mash with wire whip 1 minute
   at medium speed.

2. CHERRY FILLING (PREGELATINIZED STARCH): In Step 1, drain cherries; reserve
   juice and cherries. Omit cornstarch. In Step 2, combine sugar, food coloring and 6 ounces (1-1/3 cups) pregelatinized starch in mixer bowl. Mix at low speed until well blended. Add 1 lb 9 ounces (3 cups) cherry juice gradually to sugar mixture while beating at low speed. Scrape down bowl; beat at low speed until smooth. Fold in mashed cherries. Omit Steps 3 and 4.

3. APPLE FILLING (PIE FILLING, PREPARED): Omit Steps 1 through 4. Use 6 lb 14 ounces
   (3 quarts—1-No. 10 can) canned prepared apple pie filling. Break up large pieces with wire
   whip 1 minute at medium speed.

4. BLUEBERRY FILLING (PIE FILLING, PREPARED): Omit Steps 1 through 4. Use
   7 lb (3 quarts-No. 10 can) canned prepared blueberry pie filling.

5. RASPBERRY FILLING (PREPARED BAKERY): Omit Steps 1 through 4. Use 7 lb 4 ounces
   (7/8-No. 10 can) canned prepared bakery raspberry filling.