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Posts Tagged ‘cherries’

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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cherry-jubilee-cake

Cherry Jubilee Cake

Ingredients
2 egg whites
2 tablespoons butter, melted
3 tablespoons brown sugar
2 cans (15 ounces each) pitted dark sweet cherries, drained
3 tablespoons butter, softened
2/3 cup sugar
1 cup cake flour
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup 2% milk
1/2 teaspoon almond extract
1/4 cup slivered almonds, toasted
Whipped cream

Directions
Let egg whites stand at room temperature for 30 minutes. Pour melted butter into a 9-in. round baking pan; sprinkle with brown sugar. Arrange cherries in a single layer over sugar.

In a large bowl, beat softened butter and sugar until crumbly, about 2 minutes. Combine the flour, baking powder and salt; add to the butter mixture alternately with milk. Stir in extract. In another bowl, beat egg whites until stiff peaks form; fold into batter. Spoon over cherries.

Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before inverting onto a serving plate. Sprinkle with almonds. Serve warm with whipped cream. Yield: 8 servings.

recipe found here: Cherry Jubilee Cake

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Cherry Turnovers

Cherry Turnovers

Ingredients
2-2/3 cups all-purpose flour
1 teaspoon salt
3/4 cup shortening
6 tablespoons cold water

FILLING:
2 cups fresh or frozen pitted tart cherries, thawed
1/2 cup sugar
2 tablespoons plus 1-1/2 teaspoons cornstarch
1/4 teaspoon ground cinnamon

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

Directions
In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Wrap in plastic wrap; refrigerate for 30 minutes.

Meanwhile, in a large saucepan, combine cherries and sugar. Mash slightly; let stand for 15-20 minutes. Stir in cornstarch until blended. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cinnamon. Cool.

Divide dough into eight portions. On a lightly floured surface, roll out each portion into a 5-in. circle. Place about 3 tablespoons cherry mixture on one side of each circle; fold dough over filling. Press edges with a fork to seal. Prick tops with a fork.

Place on a greased baking sheet. Bake at 375° for 30-35 minutes or until golden brown. Meanwhile, in a small bowl, combine the confectioner’s sugar, vanilla and enough milk to achieve desired consistency. Drizzle over warm turnovers. Serve warm. Yield: 8 servings.

Recipe found here: Cherry Turnovers

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Heavenly Cherry Angel Food Trifle

Heavenly Cherry Angel Food Trifle

Ingredients
5 cups angel food cake cubes
1/4 cup cherry liqueur, optional
1 cup confectioners’ sugar
1 package (3 ounces) cream cheese, softened
8 ounces frozen non-dairy whipped topping, thawed, divided
1/2 cup toasted chopped pecans
1 can (21 ounces) cherry filling or topping

Directions
Place cake cubes in large bowl. Sprinkle with liqueur if desired; let stand 30 minutes.

In a medium bowl, combine confectioners’ sugar and cream cheese; beat until blended.

Reserve 2 tablespoons whipped topping; fold remaining topping into cheese mixture.

Stir topping mixture and pecans into cake cubes; mix well.

Spoon cake mixture into a pretty glass or crystal bowl.

Spread cherry filling evenly over top. Or, if desired, layer one-half cake mixture and cherry filling; repeat layers.)

Cover; refrigerate at least 3 hours. Garnish servings with reserved topping.

Yield: 8-10 servings.

Recipe found here: Heavenly Cherry Angel Food Trifle

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Black Forest Cheesecake

Black Forest Cheesecake

Ingredients
1 package (8 ounces) cream cheese, softened
1/3 cup sugar
1 cup (8 ounces) sour cream
2 teaspoons vanilla extract
1 carton (8 ounces) frozen whipped topping, thawed
1 chocolate crumb crust (8 inches)
1/4 cup baking cocoa
1 tablespoon confectioners’ sugar
1 can (21 ounces) cherry pie filling

Directions
In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Fold in whipped topping.

Spread half of the mixture evenly into crust. Fold cocoa and confectioners’ sugar into remaining whipped topping mixture; carefully spread over cream cheese layer. Refrigerate for at least 4 hours.

Cut into slices; top each slice with cherry pie filling. Yield: 8 servings.

Recipe found here: Black Forest Cheesecake

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Cherry Cream Cheese Coffee Cake

Cherry Cream Cheese Coffee Cake

Ingredients
2-1/4 cups all-purpose flour
3/4 cup sugar
3/4 cup cold butter, cubed
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg, lightly beaten
3/4 cup sour cream
1 teaspoon almond extract

FILLING:
1 package (8 ounces) cream cheese, softened
1/4 cup sugar
1 egg, lightly beaten
1 can (21 ounces) cherry pie filling
1/2 cup slivered almonds

Directions
In a large bowl, combine flour and sugar. Cut in butter until crumbly. Reserve 3/4 cup crumb mixture. Add the baking powder, baking soda and salt to remaining crumb mixture. Stir in the egg, sour cream and almond extract until blended. Press onto the bottom and 1 in. up the sides of an ungreased 9-in. springform pan with removable bottom.

For filling, in a large bowl, beat cream cheese and sugar for 1 minute. Add egg; beat just until combined. Spread over crust. Carefully top with pie filling. Sprinkle with almonds and reserved crumb mixture.

Bake at 350° for 50-60 minutes or until center is set. Cool on a wire rack. Carefully run a knife around edge of pan to loosen; remove sides of pan. Store in the refrigerator. Yield: 8-10 servings.

Recipe found here: Cherry Cream Cheese Coffee Cake

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