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Posts Tagged ‘cherries’

no bake cherry cheesecake

No Bake Cherry Cheesecake

Ingredients
1 (9 inch) prepared graham cracker crust
1 (8 ounce) package cream cheese, softened
1/2 cup white sugar
2 cups frozen whipped topping, thawed
1 (21 ounce) can cherry pie filling

Directions
In a medium mixing bowl, beat together softened cream cheese and sugar until light and fluffy. Fold in whipped topping and blend until mixture is smooth. Spread into graham cracker crust and spoon pie filling over top. Cover with plastic wrap and chill 2 hours before serving.

Prep: 15 minutes
Ready in 2 hours and 15 minutes

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Cherry Cobbler

Cherry Cobbler

Ingredients
5 cups pitted canned tart red cherries
1/3 cup sugar
1/3 cup packed brown sugar
2 tablespoons plus 1-1/2 teaspoons cornstarch
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons plus 1-1/2 teaspoons lemon juice

TOPPING:
1 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons cold butter
1/3 to 1/2 cup milk

Directions
Drain cherries, reserving 1-1/4 cups juice; set aside. Discard remaining juice. In a large saucepan, combine the sugars, cornstarch, cinnamon and nutmeg; stir in lemon juice and reserved cherry juice until smooth. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly.

Add cherries; pour into an ungreased 9-in. square baking pan. For topping, combine the flour, sugar, baking powder and salt; cut in butter until crumbly. Stir in enough milk to moisten. Drop by tablespoonfuls over cherries. Bake at 450° for 10-13 minutes or until golden brown. Yield: 6-8 servings.

Recipe found here: Cherry Cobbler

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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 1 hour or until easy to handle.

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

Preheat oven to 400°. 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 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 5 minutes before removing to wire racks. Serve warm. Yield: 1 dozen.

Recipe found here: Lots of Love Cherry Pies

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Overnight Cherry Danish

Overnight Cherry Danish

Ingredients
2 packages (1/4 ounce each) active dry yeast
1/2 cup warm 2% milk (110° to 115°)
6 cups all-purpose flour
1/3 cup sugar
2 teaspoons salt
1 cup cold butter, cubed
1-1/2 cups warm half-and-half cream (70° to 80°)
6 egg yolks
1 can (21 ounces) cherry pie filling

ICING:
3 cups confectioners’ sugar
2 tablespoons butter, softened
1/4 teaspoon vanilla extract
Dash salt
4 to 5 tablespoons half-and-half cream

Directions
In a small bowl, dissolve yeast in warm milk. In a large bowl, combine flour, sugar and salt. Cut in butter until crumbly. Add yeast mixture, cream and egg yolks; stir until mixture forms a soft dough (dough will be sticky).

Refrigerate, covered, overnight.

Punch down dough. Turn onto a lightly floured surface; divide into four portions. Roll each portion into an 18×4-in. rectangle; cut into 4×1-in. strips.

Place two strips side by side; twist together. Shape into a ring and pinch ends together. Place 2 in. apart on greased baking sheets. Repeat with remaining strips. Cover with kitchen towels; let rise in a warm place until doubled, about 45 minutes.

Preheat oven to 350°. Using the end of a wooden spoon handle, make a 1/2-in.-deep indentation in the center of each Danish. Fill each with about 1 tablespoon pie filling. Bake 14-16 minutes or until lightly browned. Remove from pans to wire racks to cool.

For icing, in a bowl, beat confectioners’ sugar, butter, vanilla, salt and enough cream to reach desired consistency. Drizzle over Danish. Yield: 3 dozen.

Recipe found here: Overnight Cherry Danish

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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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Cherry Chocolate Coconut Cupcakes

Cherry Chocolate Coconut Cupcakes

Ingredients
1 package (10 to 12 ounces) vanilla or white chips
1/2 cup butter, cubed
1 cup heavy whipping cream
1 teaspoon coconut extract
1 can (21 ounces) cherry pie filling
1 cup buttermilk
2 eggs
2 cups all-purpose flour
2 cups sugar
3/4 cup baking cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
6 packages (1.9 ounces each) chocolate-covered coconut candy bars
1/2 cup semisweet chocolate chips
1 teaspoon shortening
24 maraschino cherries, well drained
3-1/4 cups confectioners’ sugar
2 tablespoons coarse sugar

Directions
For ganache, place vanilla chips and butter in a large bowl. In a small saucepan, bring cream just to a boil. Pour over chip mixture; whisk until smooth. Stir in extract. Cover and refrigerate for at least 4 hours, stirring occasionally.

In a large bowl, beat the pie filling, buttermilk and eggs until well blended. Combine the flour, sugar, cocoa, baking soda, baking powder and salt; gradually beat into pie filling mixture until blended.

Fill paper-lined muffin cups one-third full. Cut candy bars in half; place half of a candy bar in center of each cupcake. Cover each with 2 tablespoonfuls batter.

Bake at 375° for 16-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Meanwhile, in a microwave, melt chocolate chips and shortening; stir until smooth. Dip cherries in chocolate mixture; allow excess to drip off. Place on a waxed paper-lined baking sheet. Refrigerate until set.

Remove ganache from refrigerator; gradually beat in confectioners’ sugar until frosting is light and fluffy. Pipe over cupcakes; sprinkle with coarse sugar. Garnish with chocolate-dipped cherries. Yield: 2 dozen.

Recipe found here: Cherry Chocolate Coconut Cupcakes

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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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