BLACK CHERRY SWIRL FUDGE
This colorful treat is sure to satisfy the sweetest tooth in any family! It's always been a favorite with my nine kids, eight grandkids and my Bible study group. I vary the soft-drink flavors to get colors that match other holidays during the year. -Pauletta Bushnell, Lebanon, Oregon
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 3 pounds (117 pieces).
Number Of Ingredients 6
Steps:
- Line a 13-in. x 9-in. pan with foil and grease the foil with 1-1/2 teaspoons butter; set aside. In a heavy saucepan, combine the sugar, cream and remaining butter. Bring to a boil over medium heat, stirring constantly. Cook and stir for 4 minutes., Remove from the heat; stir in vanilla chips and marshmallow creme. Pour 1 cup into a bowl; set aside. Stir black cherry drink mix into the remaining marshmallow mixture. Pour into prepared pan. Spoon reserved marshmallow mixture over top; cut through mixture with a knife to swirl., Refrigerate for 1 hour or until firm. Using foil, lift fudge out of pan. Discard foil; cut into 1-in. squares. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 55 calories, Fat 3g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 14mg sodium, Carbohydrate 8g carbohydrate (8g sugars, Fiber 0 fiber), Protein 0 protein.
TRICIA'S FANTASTIC FUDGE PIE
Great pie for chocolate lovers. Very rich. Easy and delicious! Serve hot with vanilla ice cream and a sprinkling of nuts if desired.
Provided by Tricia Oxford
Categories Desserts Pies Custard and Cream Pie Recipes
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- In a medium bowl combine eggs, melted butter or margarine, and sugar. Stir in vanilla extract. Set mixture aside.
- In a separate bowl mix together flour and cocoa powder. Pour egg mixture into flour mixture and stir until thoroughly combined. Fold in chocolate chips if desired. Pour into pastry shell.
- Bake in preheated oven for 30 to 40 minutes. Serve hot.
Nutrition Facts : Calories 425.5 calories, Carbohydrate 51.1 g, Cholesterol 77 mg, Fat 24.4 g, Fiber 2.7 g, Protein 4.8 g, SaturatedFat 12.5 g, Sodium 202.2 mg, Sugar 38 g
BLACK FOREST TRIFLE
A trifle layered in a glass bowl that makes a beautiful display. Rich, yet light. Simple, yet still impressive and colorful. I've made it several times for family holidays and it is always a hit!
Provided by BRENDAJST
Categories Desserts Specialty Dessert Recipes Trifle Recipes
Time 2h15m
Yield 16
Number Of Ingredients 4
Steps:
- Put about half of the pound cake cubes into the bottom of a glass trifle bowl; top with 1 can cherry pie filling, half of the hot fudge, and 2 cups whipped topping. Repeat layers.
- Drizzle some of the hot fudge over the top layer of whipped topping. Dollop small amounts of the cherry pie filling decoratively over the whipped topping.
- Cover bowl with plastic wrap and refrigerate at least 2 hours.
Nutrition Facts : Calories 298.3 calories, Carbohydrate 47.7 g, Cholesterol 46.4 mg, Fat 11.3 g, Fiber 1.1 g, Protein 2.2 g, SaturatedFat 7.5 g, Sodium 152.9 mg, Sugar 18.9 g
CHERRY PIE
Make this classic pie whilst cherries are in season. It's the perfect summer dessert served just warm with plenty of cream or ice cream
Provided by Cassie Best
Categories Dessert
Time 1h40m
Yield Serves 8-10
Number Of Ingredients 10
Steps:
- First, make the pastry. Tip the flour, 50g almonds, butter, sugar and ¼ tsp salt into a food processor. Blend until the mixture resembles breadcrumbs. Beat the egg yolks with 2 tbsp cold water, drizzle over the flour and butter mixture and blend again until the dough starts to clump together. Tip onto a work surface and knead briefly to bring everything together into a smooth dough. Divide into two pieces and shape each lump into a puck shape. Wrap and chill for 30 mins. Will keep, wrapped and chilled, for up to two days.
- Remove the stones from the cherries - either cut them in half and pop out each stone, or use a cherry stoner. Toss the cherries with the jam, sugar and cornflour until there are no floury patches.
- If the pastry has been chilled for longer than 30 mins, bring it out of the fridge 20 mins or so before rolling, as it will be very firm. Heat the oven to 200C/180C fan/gas 6. Dust a surface with a little flour, then unwrap one piece of pastry. Carefully roll it out until it's large enough to line the base and sides of a 25cm pie dish, skillet pan or cake tin. The pastry will be very delicate, if any cracks appear when rolling, squash them back together and keep going. Lift the pastry over the rolling pin and into the dish - don't worry if it breaks, just patch it up by pushing it into the corners and up the sides and closing any holes. There should be a little overhang around the edges. Sprinkle the reserved 2 tbsp almonds over the base, then spread the cherries on top to fill the pie in an even layer.
- Roll out the remaining pastry so it's large enough to cover the pie. Brush a little beaten egg white around the pastry edge. Top the pie with the pastry lid as it is (piercing a hole in the centre for the steam to escape), or make a lattice topping. To do this, cut the pastry into strips, however wide you like. Arrange half the strips in one direction over the pie, leaving a few centimetres gap between each. Weave the remaining strips under and over these in the opposite direction, creating a lattice pattern. Squash the pastry together around the edge, then trim the excess with a sharp knife.
- Crimp the edge for a neat finish, or use any pastry scraps to make shapes to run around the edge - we used a piping nozzle to cut small circles. Stick them on with a little more egg wash, then brush the whole pie with a thin layer of egg wash. Sprinkle over a little caster sugar. Bake for 55 mins-1 hr, checking the pie after 40 mins. The edges may brown more quickly than the centre, if this happens, wrap a little kitchen foil around the edge to protect it.
- Remove from the oven and leave to cool for 1 hr. If you cut it too soon, the fruit juice will be very runny and flood the pie. Best served just warm with cream or ice cream.
Nutrition Facts : Calories 523 calories, Fat 25 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 32 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.6 milligram of sodium
ERNIE'S FUDGE PIE
This is the ultimate family favorite desert. It is my Aunt Norma's specialty and I remember getting so excited to go to her house for Thanksgiving or Christmas and feast on this pie. I added the melted white chocolate and dark chocolate drizzle to "fancy" up the looks of an otherwise unattractive pie. But once you taste it, you won't care what it looks like. The baking is a little fussy in that the time varies with your oven and knowing when to take it out is tricky. If you bake it too long the filling will cool and harden, if you don't bake it long enough the filling will be soupy. Its done when the top looks dry and the outer portion is set while the center still shakes a little bit like custard. NOTE: The filling is actually a tad underbaked in my photo, the optimal texture is a little more dry, I should have baked it for a few more minutes but nevertheless it tastes MARVELOUS either way!
Provided by shimmerchk
Categories Dessert
Time 40m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter and chocolate together on low heat or in double boiler.
- Meanwhile, put eggs in mixing bowl and beat until light and pale in color.
- Beat remaining ingredients into eggs, than add slightly cooled chocolate mixture.
- Mix thoroughly and pour into pie shell.
- Bake at 350 for 25-30 minutes or until top appears dry and filling is set but still somewhat soft inside.
- Do not over bake; pie should shake like custard so it will not be too stiff when cool. It really shouldn't take any longer than 30 minutes.
- For white chocolate drizzle, place baking square in small resealable plastic bag; seal bag.
- Heat in microwave oven at MEDIUM (50% power) 1 minute.
- Turn bag over; heat at MEDIUM 1 to 2 minutes or until melted. (Depending on the chocolate you use, sometimes you may need to add a little shortening for a smoother glaze.).
- Knead bag until white chocolate is smooth.
- Cut off very tiny corner of bag; pipe or drizzle white chocolate onto pie.
- For chocolate drizzle, place chocolate chips in small resealable plastic bag; seal bag.
- Heat in microwave oven at HIGH 1 minute.
- Turn bag over; heat at HIGH 1 to 2 minutes or until chocolate is melted.
- Knead bag until chocolate is smooth.
- Cut off tiny corner of bag; pipe or drizzle chocolate onto pie.
- Let pie stand until chocolate drizzles are set.
- Serve at room temperature or slightly warm without the drizzle.
- This is great served plain, or with a topping of vanilla ice cream.
Nutrition Facts : Calories 524.2, Fat 30, SaturatedFat 15.2, Cholesterol 110.3, Sodium 314.3, Carbohydrate 64.5, Fiber 2.6, Sugar 46, Protein 5.8
BLACK CHERRY FUDGE PIE
This is delicious! From one of my church cookbooks. Warning: This is another one of those take it to a potluck and save your figure recipes!
Provided by Recipe Junkie
Categories Frozen Desserts
Time 2h
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- For crust:.
- Crush cookies in blender and put in pie plate.
- Add melted margarine and press crumb mixture up sides of pan.
- Refrigerate awhile to set.
- Make topping next as it must cool before putting on the ice cream.
- Cook all the topping ingredients in double boiler until thick.
- Place pan in sink filled with cool water or ice cubes for fast cooling.
- Soften ice cream. Press it into pie shell and top with cooled chocolate sauce.
- Freeze until firm.
Nutrition Facts : Calories 202.9, Fat 11.8, SaturatedFat 4.2, Cholesterol 6.6, Sodium 155.7, Carbohydrate 24.4, Fiber 1.3, Sugar 15.8, Protein 2.6
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