Play That Funky Music – Wild Cherry

Play That Funky Music – Wild Cherry

Play That Funky Music - Wild Cherry

Rob Parissi (lead vocals & guitar) was raised in the steel mill town of Mingo Junction, Ohio. Parissi graduated from Mingo High School in 1968. Rob formed the band Wild Cherry in 1970 in Steubenville, Ohio, one mile north of Mingo Junction along the Ohio River. The band’s name “Wild Cherry” was taken from a box of cough drops while Rob was recuperating from a brief hospital stay.

The band played the Ohio Valley region,Wheeling, West Virginia and the rest of the Northern West Virginia panhandle, and Pittsburgh, Pennsylvania. The original line-up included: Ben Difabbio (drums and vocals), Louie Osso (guitar, lead and background vocals) from Steubenville, Ohio, Larry Brown (bass, lead and background vocals) from Weirton, West Virginia, Larry Mader (keyboards, lead and background vocals) from East Springfield, Ohio, Over time, the band members changed, with Osso, Brown, and Mader leaving the band, replaced by Rob’s cousin, Coogie Stoddart (guitar, lead and background vocals) and Joe Buchmelter (bass). Buchmelter was soon replaced by Buckie Lusk.

Several records before “Play That Funky Music” were released under their own label during the early 1970s, including “You Can Be High (But Lay Low),” date unknown, and “Something Special On Your Mind,” in 1971. The music at this stage was pure rock music, not funk. Wild Cherry eventually gained a record contract with Brown Bag Records, owned and operated by the late Terry Knight of Terry Knight And The Pack fame, who later on without Terry became Grand Funk Railroad, who Terry also produced at the time for Capitol records. Several demos and singles on Knight’s Brown Bag label distributed by United Artists were produced including “Get Down” (1973) and “Show Me Your Badge” (1973).
The band broke up when a disillusioned Parissi left the music scene to become the manager of a local steakhouse. Rob quickly realized that the steakhouse gig was not going to cut it. As his enthusiasm for the music eventually returned, Rob decided to give the business one last shot. Read more…

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Cherry Pecan Bread

Cherry Pecan Bread

Cherry Pecan Bread
3/4 cup sugar
1/2 cup unsalted butter
softened 2 eggs
2 cups sifted flour
1 teaspoon salt
1 teaspoon baking soda
1 cup buttermilk
1 cup chopped pecans
1 (10-ounces) jar maraschino cherries, drained, juice reserved, and chopped 1 teaspoon vanilla extract 2 tablespoons powdered sugar


Preheat oven to 350 degrees  F.   Cream together sugar and butter. Add eggs and vanilla and beat on medium speed until light and fluffy.

In a separate bowl, sift together flour, baking soda and salt. Add the pecans and the cherries to the dry mixture and toss to coat.

Alternate adding the dry mixture and the buttermilk to the creamed sugar mixture until combined.

Turn batter into a well-greased 2-quart mold or bundt pan (I think a loaf pan might be better).

Bake 55-60 minutes. Cool in pan on rack for 15 minutes, then remove from pan and cool completely.

For the drizzle mix powdered sugar with maraschino cherry juice to the consistency wanted.

Drizzle over bread.
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Christmas Cherry and Fruit Cake

Christmas Cherry and Fruit Cake

Christmas Cherry and Fruit Cake


Serves: 8
  • 250g butter
  • 200g white sugar
  • 2 eggs
  • 1/2 cup (125ml) orange juice
  • 2 cups (250g) plain flour
  • 1 teaspoon baking powder
  • 375g sultanas
  • 250g halved glace cherries
  • Preparation method
    Prep: 30 minutes | Cook: 2 hours
  • Preheat oven to 150 degrees C. Grease and line a 22x13cm loaf tin with baking paper.
    Cream butter and sugar together until light and fluffy. Add beaten eggs and orange juice and mix well.
    Sift flour and baking powder. Reserve 1/3 cup of flour mixture and toss with sultanas and cherries (this will keep them from sinking to the bottom of the cake).
    Add flour mixture to batter and blend. Add floured raisins and cherries to dough and mix until just combined.
    Pour batter into prepared loaf tin. Bake in pre-heated oven for 2 1/2 hours.
    Wrap the cake in cling wrap or foil and store in a sealed tin for a couple of days before serving.