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Posts Tagged ‘cherries’

Very Cherry Crescent Ring

Ingredients
1 jar (10 ounces) maraschino cherries, drained well and chopped
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
1/2 teaspoon almond extract
3/4 cup chopped pecans
2 tubes (8 ounces each) refrigerated crescent rolls

GLAZE:
1 cup confectioners’ sugar
1 to 2 tablespoons 2% milk
1/4 teaspoon almond extract
Additional pecans

Directions
Preheat oven to 375°. Reserve 3 tablespoons cherries for topping. For filling, beat cream cheese, sugar and extract until smooth. Stir in 3/4 cup pecans and remaining cherries.

On a lightly floured surface, unroll crescent dough into one long rectangle; press perforations to seal. Fold dough lengthwise in half; roll into an 18×12-in. rectangle. Spread filling over top to within 1 in. of edges. Roll up tightly jelly-roll style, starting with a long side; pinch seam to seal.

Transfer to a greased baking sheet, seam side down; shape into a ring, pinching ends to seal. Using kitchen scissors, start at outside edge and cut two-thirds of the way through the ring at 1-in. intervals. Separate sections slightly and twist to show filling.

Bake until golden brown, 20-30 minutes. (Cover loosely with foil if it browns too quickly.)

Using two large spatulas, remove from pan to a wire rack. Mix confectioners’ sugar, milk and extract; spoon over warm coffeecake. Top with reserved cherries and, if desired, additional pecans. Yield: 16 servings

Recipe found here: Very Cherry Crescent Ring

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Mini Cherry Cobblers

Ingredients
1 can (21 ounces) cherry pie filling
1 tube (6 ounces) refrigerated buttermilk biscuits, separated into 5 biscuits
1 tablespoon butter, melted
2 teaspoons sugar
2 teaspoons brown sugar
1/8 to 1/4 teaspoon ground cinnamon

Directions
Set aside some of the pie filling, including five cherries, for garnish. Divide the remaining filling among five ungreased 6-oz. ramekins or custard cups.

Top each with a biscuit; brush with butter. Combine sugars and cinnamon; sprinkle over biscuits. Bake at 375° for 14-18 minutes or until biscuits are browned. Top with reserved pie filling. Yield: 5 servings.

Recipe found here: Mini Cherry Cobblers

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Glazed Cherry Coffee Cake

Ingredients
1 package yellow cake mix (regular size), divided
1 cup all-purpose flour
1 package (1/4 ounce) active dry yeast
2/3 cup warm water (120° to 130°)
2 eggs, lightly beaten
1 can (21 ounces) cherry pie filling
1/3 cup butter, melted

GLAZE:
1 cup confectioners’ sugar
1 tablespoon corn syrup
1 to 2 tablespoons water

Directions
Preheat oven to 350°. In a large bowl, combine 1-1/2 cups cake mix, flour, yeast and water until smooth. Stir in eggs until blended. Transfer to a greased 13×9-in. baking dish. Gently spoon pie filling over top.

In a small bowl, mix butter and remaining cake mix; sprinkle over filling.

Bake 35-40 minutes or until lightly browned. Cool on a wire rack. In a small bowl, combine confectioners’ sugar, corn syrup and enough water to achieve desired consistency. Drizzle over coffee cake. Yield: 12-16 servings.

Recipe found here: Glazed Cherry Coffee Cake

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county-fair-cherry-pie

County Fair Cherry Pie

Ingredients
1-1/4 cups sugar
2 tablespoons cornstarch
Dash salt
4 cups pitted tart cherries
Pastry for double-crust pie (9 inches)
Star cookie cutters (1/2 inch and 2 inches)
Confectioners’ sugar

Directions
In a large saucepan, combine sugar, cornstarch and salt; stir in cherries. Let stand 30 minutes.

Cook and stir cherry mixture over medium heat until mixture boils and starts to thicken.

Pour into jars or freezer containers, leaving 1/2-in. headspace. Cool. Cover with lids; refrigerate or freeze. Yield: 3 cups filling for one pie.

To make pie: Preheat oven to 375°. Line a 9-in. pie plate with bottom pastry; add filling. (If filling is frozen, thaw in the refrigerator overnight.) Flute edges of pastry. Bake 45 minutes or until crust is golden brown and filling is bubbly. Cover edges during the last 20 minutes to prevent overbrowning.

Meanwhile, cut remaining pastry into 12-14 large stars and 16-18 small stars; place on an ungreased baking sheet.

Bake at 375° 8-10 minutes or until golden brown. Remove to wire rack to cool. Sprinkle with confectioners’ sugar. Place stars randomly over cooled pie. Sprinkle edges of pie with confectioners’ sugar. Yield: 6-8 servings.

Recipe found here: County Fair Cherry Pie

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cherry-kiss-cookies

Cherry Kiss Cookies

Ingredients
1 cup butter, softened
1 cup confectioners’ sugar
1/2 teaspoon salt
2 teaspoons maraschino cherry juice
1/2 teaspoon almond extract
6 drops red food coloring, optional
2-1/4 cups all-purpose flour
1/2 cup chopped maraschino cherries
54 milk chocolate kisses, unwrapped

Directions
Preheat oven to 350°. In a large bowl, beat butter, confectioners’ sugar and salt until blended. Beat in cherry juice, extract and, if desired, food coloring. Gradually beat in flour. Stir in cherries.

Shape dough into 1-in. balls. Place 1 in. apart on greased baking sheets.

Bake 8-10 minutes or until bottoms are light brown. Immediately press a chocolate kiss into center of each cookie (cookie will crack around edges). Cool on pans 2 minutes. Remove to wire racks to cool. Yield: 4-1/2 dozen.

Recipe found here: Cherry Kiss Cookies

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swedish-tea-ring

Swedish Tea Ring

Ingredients
1 tablespoon active dry yeast
1-1/2 cups warm water (110° to 115°)
1/4 cup sugar
1/4 cup canola oil
2 egg whites, lightly beaten
1-1/4 teaspoons salt
5-1/2 to 6 cups all-purpose flour
1/2 cup chopped walnuts
1/2 cup chopped maraschino cherries, patted dry
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
2 tablespoons butter, melted

ICING:
1 cup confectioners’ sugar
1 to 2 tablespoons fat-free milk

Directions
In a large bowl, dissolve yeast in warm water. Add the sugar, oil, egg whites, salt and 1 cup flour; beat until smooth. Stir in enough remaining flour to form a soft dough.

Turn onto a lightly floured surface; knead until smooth, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise until doubled, about 1 hour.

Combine the walnuts, cherries, brown sugar and cinnamon; set aside. Punch dough down; roll into an 18-in. x 12-in. rectangle. Brush with butter; sprinkle with nut mixture to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal.

Place seam side down on a 14-in. pizza pan coated with cooking spray; pinch ends together to form a ring. With scissors, cut from outside edge two-thirds of the way toward center of ring at scant 1-in. intervals. Separate strips slightly; twist to allow filling to show. Cover and let rise until doubled, about 40 minutes.

Bake at 400° for 20-25 minutes or until golden brown. Remove from pan to a wire rack to cool.

In a small bowl, combine confectioners’ sugar and enough milk to achieve desired consistency; drizzle over tea ring. Yield: 1 ring (24 slices).

Recipe found here: Swedish Tea Ring

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ladyfinger-trifle

Ladyfinger Trifle

Ingredients
2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
1 cup confectioners’ sugar
2 cups heavy whipping cream, whipped
1 package (3 ounces) ladyfingers
1 can (21 ounces) dark cherry pie filling or filling of your choice

Directions
In a bowl, beat cream cheese and sugar until smooth. Fold in whipped cream.

Split ladyfingers; arrange on the bottom and around the edge of a 2-qt. serving bowl (about 8-in. diameter). Pour cream cheese mixture into bowl. Cover and refrigerate for 4 hours or overnight. Just before serving, spoon pie filling over cream cheese mixture. Yield: 8-10 servings.

Recipe found here: Ladyfinger Trifle

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