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Posts Tagged ‘cherries’

Sweet Cherry French Toast

Sweet Cherry French Toast

Ingredients
8 slices French bread (1 inch thick)
6 Eggland’s Best Eggs, lightly beaten
1-1/2 cups 2% milk
1/3 cup maple syrup
2 tablespoons sugar
1 tablespoon grated orange peel
1/8 teaspoon salt

CHERRY TOPPING:
4 cups fresh or frozen pitted sweet cherries
1/2 cup orange juice
1 tablespoon sugar
4 teaspoons cornstarch
4 teaspoons cold water
Vanilla yogurt

Directions
Place the bread in a greased 15-in. x 10-in. x 1-in. baking pan. In a large bowl, whisk the eggs, milk, syrup, sugar, orange peel and salt. Pour over bread; turn to coat. Cover and refrigerate overnight. In another large bowl, combine the cherries, orange juice and sugar. Cover and refrigerate overnight.

Transfer bread slices to another greased 15-in. x 10-in. x 1-in. baking pan. Discard any remaining egg mixture. Bake at 400° for 7-9 minutes or until golden brown.

Meanwhile, in a small saucepan, combine cornstarch and water until smooth. Stir in the reserved cherry mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over French toast; drizzle with yogurt. Yield: 4 servings.

Recipe found here: Sweet Cherry French Toast

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Black Forest Crepes

Black Forest Crepes

Ingredients
1-1/2 cups buttermilk
3 eggs
3 tablespoons butter, melted
1 cup all-purpose flour
2 tablespoons sugar
2 tablespoons baking cocoa

CHOCOLATE SAUCE:
3/4 cup sugar
1/3 cup baking cocoa
1 can (5 ounces) evaporated milk
1/4 cup butter, cubed
1 teaspoon vanilla extract
1 can (21 ounces) cherry pie filling

Directions
In a small bowl, combine the buttermilk, eggs and butter. Combine the flour, sugar and baking cocoa; add to milk mixture and mix well. Cover and refrigerate for 1 hour.

Heat a lightly greased 8-in. nonstick skillet; pour 2 tablespoons batter into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between.

For sauce, in a small saucepan, combine sugar and cocoa. Whisk in milk; add butter. Bring to a boil over medium heat, stirring constantly. Remove from the heat; stir in vanilla.

Spoon a heaping tablespoon pie filling down the center of each crepe. Fold sides of crepe over filling; place in two greased 13-in. x 9-in. baking dishes. Bake, uncovered, at 350° for 10-12 minutes or until heated through. Transfer to serving plates; drizzle with warm chocolate sauce. Yield: 10 servings (20 crepes).

Editor’s Note: Unfilled crepes may be covered and refrigerated for 2 to 3 days or frozen for 4 months.

Recipe found here: Black Forest Crepes

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Cherry Dream Cake

Cherry Dream Cake

Ingredients
1 package white cake mix (regular size)
1 package (3 ounces) cherry gelatin
1-1/2 cups boiling water
1 package (8 ounces) cream cheese, softened
2 cups whipped topping
1 can (21 ounces) cherry pie filling

Directions
Prepare cake mix according to package directions, using a greased 13-in. x 9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick comes out clean.

Dissolve gelatin in boiling water. Cool cake on a wire rack for 3-5 minutes. Poke holes in cake with a meat fork or wooden skewer; gradually pour gelatin over cake. Cool for 15 minutes. Cover and refrigerate for 30 minutes.

In a large bowl, beat cream cheese until fluffy. Fold in whipped topping. Carefully spread over cake. Top with the pie filling. Cover and refrigerate for at least 2 hours before serving. Yield: 20 servings.

Recipe found here: Cherry Dream Cake

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Cherry Bars

Cherry Bars

Ingredients
1 cup butter, softened
2 cups sugar
1 teaspoon salt
4 eggs
1 teaspoon vanilla extract
1/4 teaspoon almond extract
3 cups all-purpose flour
2 cans (21 ounces each) cherry pie filling

GLAZE:
1 cup confectioners’ sugar
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
2 to 3 tablespoons milk

Directions
Preheat oven to 350°. In a large bowl, cream butter, sugar and salt until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Gradually add flour.

Spread 3 cups batter into a greased 15x10x1-in. baking pan. Spread with pie filling. Drop remaining batter by teaspoonfuls over filling. Bake 30-35 minutes or until golden brown. Cool completely in pan on a wire rack.

In a small bowl, mix confectioners’ sugar, extracts and enough milk to reach desired consistency. Drizzle over top. Yield: 5 dozen.

Recipe found here: Cherry Bars

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Lots of Love Cherry Pies

Lots of Love Cherry Pies

Ingredients
3-3/4 cups all-purpose flour
3/4 teaspoon salt
1 cup cold butter, cubed
3/4 cup shortening
9 to 10 tablespoons cold water

FILLING:
1/3 cup sugar
1/4 cup water
2 tablespoons cornstarch
1 tablespoon lemon juice
3 cups fresh or frozen pitted dark sweet cherries, thawed, halved
1/8 teaspoon almond extract
1 egg, lightly beaten
Coarse sugar

Directions
In a large bowl, combine flour and salt; cut in butter and shortening until crumbly. Gradually add water, tossing with a fork until dough holds together when pressed. Divide dough in half; form each into a disk. Wrap separately in plastic wrap; refrigerate for 1 hour or until easy to handle.

In a large saucepan, combine the sugar, water, cornstarch and lemon juice until smooth. Add cherries. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in extract. Set aside to cool.

On a lightly floured surface, roll one portion of dough to 1/8-in. thickness. Cut out 12 hearts with a floured 4-in. heart-shaped cookie cutter. Transfer half of the hearts to a parchment-lined baking sheet. Using a floured 3/4-in. heart-shaped cookie cutter, cut out small hearts from the remaining hearts. (Discard small hearts or reserve for another use.)

Spoon 2 tablespoons cherry mixture onto the center of each solid heart. Brush edges of pastry with egg. Top with cutout hearts; press edges with a fork to seal. Brush tops with egg; sprinkle with coarse sugar.

Bake at 400° for 15-20 minutes or until crust is golden brown and filling is bubbly. While tarts are baking, repeat with remaining dough and filling.
Let pies stand for 5 minutes before removing to wire racks. Serve warm. Yield: 1 dozen.

Recipe found here: Lots of Love Cherry Pies

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Sour Cherry Turnovers

Ingredients:
1 recipe Perfectly Flakey Pie Crust or your favorite pie crust recipe
1 pint sour cherries, pitted
1/3 cup sugar
2 Tbsp. flour

Preparation:
Prepare the pie crust recipe. Divide the dough into 6 pieces and pat each one into a 1/2-inch-thick disk. Wrap the dough in plastic and chill for at least an hour and up to 2 days.

Preheat oven to 350°F. In a large bowl combine the cherries, sugar, and flour. Use your hands to toss the mixture until the juice from the cherries combines with the sugar and flour to make a sand-like mixture coating the cherries.

On a lightly floured surface, roll out the dough disks into 6-inch circles. Place 1/6 of the filling on one side of a circle, fold the dough over to cover the fruit and make a half-circle/moon-shape, crimp the edges, and repeat with the remaining dough and fruit.

Place the turnovers onto a baking sheet and bake until the fruit is bubbling and the crust is browned, about 50 minutes. Let them cool on a wire rack.

Recipe found here: Sour Cherry Turnovers

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Sour Cream Cherry Pie

Sour Cream Cherry Pie

Ingredients
3 cups pitted frozen tart cherries, thawed, drained and patted dry
1 unbaked pastry shell (9 inches)
1 tablespoon butter
1-3/4 cups plus 2 tablespoons sugar, divided
1 cup all-purpose flour
1/2 teaspoon salt
2 eggs, lightly beaten
1 cup (8 ounces) sour cream
1 tablespoon lemon juice

Directions
Arrange cherries evenly in the pastry shell. Dot with butter. In a large bowl, combine 1-3/4 cups sugar, flour and salt. Stir in the eggs, sour cream and lemon juice. Spread evenly over cherries. Sprinkle with remaining sugar.

Bake at 400° for 10 minutes. Reduce heat to 350°; bake 30 minutes longer or until topping is set. Cool for 1 hour on a wire rack. Refrigerate for 3-4 hours before cutting. Refrigerate leftovers. Yield: 8 servings.

Recipe found here: Sour Cream Cherry Pie

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