ALMOND-CHERRY MOLD
Cherry gelatin and canned sweet cherries are flavored with a touch of almond extract for a glistening ruby-red dessert or side dish.
Provided by My Food and Family
Categories Recipes
Time 5h50m
Yield 10 servings
Number Of Ingredients 7
Steps:
- Drain cherries, reserving syrup. Add enough cold water to syrup to measure 1-1/2 cups. Cut cherries in half.
- Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Stir in cherry liquid and almond extract. Refrigerate 1-1/2 hours or until thickened. Stir in cherries. Pour into 5-cup mold sprayed with cooking spray.
- Refrigerate 4 hours or until firm. Unmold. Top with COOL WHIP and nuts just before serving.
Nutrition Facts : Calories 100, Fat 0.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 80 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
CHERRY ALMOND CRISP
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h
Yield 8 individual crisps
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F.
- Start with the crumb mixture. In a medium bowl, combine the flour, brown sugar, 1/2 cup granulated sugar, cinnamon, salt and nutmeg.
- Cut the cold butter into pieces. Add the butter to the bowl and use a fork or pastry blender to cut it into the flour mixture. The mixture should resemble a moist, coarse meal. Add the slivered almonds and combine thoroughly.
- Place the still-frozen cherries in a bowl, add the remaining 1/2 cup granulated sugar, cornstarch and almond extract and gently stir the cherries to combine.
- Divide the cherries between 8 ramekins (about 1/2 cup each). Top with the crumb mixture, evening out the surface.
- Bake until the topping is crisp and golden brown, about 45 minutes. If the topping appears underdone, continue baking in 10 minute increments until it's done.
- To serve: Add the heavy cream and granulated sugar to the bowl of an electric mixer fitted with the whisk attachment and whip. Keep in the fridge until ready to serve.
- Serve the individual crisps warm or at room temperature with a dollop of freshly whipped cream or vanilla ice cream.
ALMOND CHERRY COBBLER
This bubbling cherry cobbler is one of my favorite dishes. Serve warm with vanilla ice cream or whipped cream. -Melissa Wagner, Eden Prairie, Minnesota
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Place cherries in an 8-in. square baking dish coated with cooking spray., In a small bowl, mix flour, 1/4 cup sugar, baking powder and salt. Add milk and melted butter; stir in just until moistened. Spread over cherries., In another bowl, mix cornstarch, cinnamon and remaining sugar; sprinkle over batter. Mix boiling water and almond extract; pour slowly over top. Bake, uncovered, 45-50 minutes or until top is golden brown and filling is bubbly. Serve warm.
Nutrition Facts : Calories 297 calories, Fat 6g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 225mg sodium, Carbohydrate 59g carbohydrate (36g sugars, Fiber 1g fiber), Protein 3g protein.
CRANBERRY-CHERRY MOLD
This luminous gelled ring alludes to the canned cranberries of midcentury holiday tables. We've amplified the flavor with cherries.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 13h20m
Number Of Ingredients 13
Steps:
- Combine cranberries, cherries with juices, granulated sugar, vanilla bean and seeds, 1/4 teaspoon salt, 1 cup cherry juice, and 2 cups water in a large pot. Bring to a boil and cook until cranberries burst and mixture is slightly thickened, 10 to 15 minutes.
- Strain mixture in batches through a fine-mesh sieve, gently stirring but not pressing on solids; discard solids. (You should have 4 cups liquid; add more water, if necessary.)
- Return half of strained liquid to pot and bring to a simmer. Sprinkle gelatin over remaining 1 cup cherry juice in a bowl; let soften 2 minutes. Add a ladleful of hot liquid to gelatin mixture, then pour gelatin mixture into hot liquid in pot, stirring until gelatin is dissolved. Add rest of strained liquid; let cool completely. Pour mixture into a 4-to-6-cup mold lightly coated with cooking spray; refrigerate until set, at least 12 hours and up to 3 days.
- Brush both sides of sage sprigs (including stems) with egg whites and sprinkle generously with sanding sugar. Let dry on a baking sheet lined with an oiled wire rack, at least 8 hours and up to 3 days.
- Dip bottom of mold into warm water, 30 seconds, then run a thin knife around edge to loosen. Invert mold onto a platter, then lift to remove bowl. (If mold does not release, return to warm water 20 seconds more.) Serve, garnished with gooseberries and sugared sage sprigs.
CHERRY-ALMOND DUMP CAKE
This is the dump cake I made at Carolina Beach in July 2020.
Provided by TENNESSEEPAM
Categories Dump Cake From a Mix
Time 1h
Yield 12
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- Stir 1/2 teaspoon almond extract into each can of pie filling.
- Pour both cans of pie filling into the prepared baking dish. Sprinkle cake mix evenly over pie filling. Grate cold butter over top, distributing it as evenly as possible.
- Bake in the preheated oven until topping is golden brown, 50 to 60 minutes.
Nutrition Facts : Calories 338.4 calories, Carbohydrate 55.9 g, Cholesterol 21.1 mg, Fat 11.9 g, Fiber 1 g, Protein 2 g, SaturatedFat 5.5 g, Sodium 255.4 mg
CHERRY ALMOND CHEWS
I make these attractive cherry coconut cookies every Christmas for family and friends. During that busy time of year, I appreciate the fact that they freeze well, so I can make them ahead.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 7 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream shortening and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine flour, baking soda and salt; gradually add to the creamed mixture and mix well. Stir in coconut and nuts if desired. , Drop by rounded teaspoonfuls 2 in. apart onto lightly greased baking sheets. Place a cherry half in the center of each. Bake at 350° for 12-14 minutes or until lightly browned. Remove to wire racks to cool.
Nutrition Facts : Calories 152 calories, Fat 7g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 106mg sodium, Carbohydrate 22g carbohydrate (16g sugars, Fiber 0 fiber), Protein 1g protein.
CHERRY-CHEESE MOLD
Cherries and honey-roasted almonds add a subtle sweet flavor to a spread featuring three cheeses.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 1h30m
Yield 24
Number Of Ingredients 8
Steps:
- In food processor, place cheeses, onion and liqueur. Cover; process until smooth and well mixed; spoon into large bowl. Chop 3/4 cup of the cherries. Reserve remaining 1/4 cup cherries and 2 tablespoons of the almonds. Stir chopped cherries and remaining almonds into cheese mixture until well mixed and mixture is pink.
- Line 3-cup bowl or heart-shaped mold with double layer of cheesecloth. Spoon cheese mixture into mold. Cover; refrigerate at least 1 hour but no longer than 24 hours.
- Unmold cheese mixture onto serving plate. Cut reserved cherries in half. Garnish top of cheese mold with halved cherries and reserved almonds. Serve with mini toasts.
Nutrition Facts : Calories 140, Carbohydrate 11 g, Cholesterol 20 mg, Fat 1, Fiber 1 g, Protein 5 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 2 g, TransFat 0 g
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