CHERRIMISU
Inspired by traditional Italian tiramisu, this easy dessert dresses up a prepared angel food cake with a cherry cream filling and frosting. Dust the top with baking cocoa for a decadent finishing touch. -Kelly Byler, Goshen, Indiana
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- Drain cherries; reserving 1/4 cup juice. In a large bowl, beat ricotta cheese, cream cheese, confectioners' sugar and extract until blended. Gradually beat in cream and reserved cherry juice until stiff peaks form., Using a long serrated knife, cut cake horizontally in half. Place one cake layer on a serving plate; spread with 1 cup whipped cream mixture. Arrange cherries over cream layer. Top with remaining cake layer. Frost top and sides of cake with remaining cream mixture. Dust with cocoa.
Nutrition Facts : Calories 235 calories, Fat 15g fat (10g saturated fat), Cholesterol 48mg cholesterol, Sodium 192mg sodium, Carbohydrate 23g carbohydrate (12g sugars, Fiber 0 fiber), Protein 4g protein.
TIRAMISU
For a classic Italian dessert, try Giada De Laurentiis' Tiramisu recipe: ladyfingers soaked in espresso and rum and laced with creamy mascarpone.
Provided by Giada De Laurentiis
Categories dessert
Time 2h25m
Yield 6 servings
Number Of Ingredients 7
Steps:
- In a large bowl, using an electric mixer with whisk attachment, beat egg yolks and sugar until thick and pale, about 5 minutes. Add mascarpone cheese and beat until smooth. Add 1 tablespoon of espresso and mix until thoroughly combined.
- In a small shallow dish, add remaining espresso and rum. Dip each ladyfinger into espresso for only 5 seconds. Letting the ladyfingers soak too long will cause them to fall apart. Place the soaked ladyfinger on the bottom of a 13 by 9 inch baking dish, breaking them in half if necessary in order to fit the bottom.
- Spread evenly 1/2 of the mascarpone mixture over the ladyfingers. Arrange another layer of soaked ladyfingers and top with remaining mascarpone mixture.
- Cover tiramisu with plastic wrap and refrigerate for at least 2 hours, up to 8 hours.
- Before serving, sprinkle with chocolate shavings.
TIRAMISU
Provided by Food Network Kitchen
Categories dessert
Time 40m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Line an 8-inch-square baking dish with plastic wrap, leaving a 3-inch overhang on all sides. Fill a large bowl with ice water.
- Make the custard: Whisk the egg yolks and sugar in a heatproof bowl set over a saucepan of barely simmering water (do not let the bowl touch the water) until the sugar dissolves. Slowly whisk in the milk and cook, whisking constantly, until the custard is light and foamy, about 10 minutes (a thermometer inserted into the mixture should register 170 degrees F).
- Remove the bowl from the saucepan and set in the bowl of ice water; whisk until the custard is cool, about 1 minute. Put the mascarpone in a large bowl. Fold the custard into the mascarpone with a rubber spatula until almost combined, then whisk until just smooth (do not overmix or the custard will be grainy).
- Combine the espresso and brandy in a shallow bowl. One at a time, dip the ladyfingers in the espresso mixture until soaked but not soggy; arrange 2 rows of about 5 biscuits each in the baking dish. Spread one-third of the mascarpone custard over the ladyfingers. Repeat with a second layer of espresso-dipped ladyfingers, arranging them in the opposite direction. Top with another one-third of the custard. Repeat with the remaining ladyfingers, alternating directions. Spread the remaining custard on top and dust with the cocoa powder. Cover with plastic wrap; refrigerate at least 4 hours, or overnight.
- Invert a plate on top of the tiramisu, then flip the tiramisu with the plate. Remove the baking dish and plastic wrap. Invert a serving plate on top of the tiramisu and flip again so it is cocoa-side up. Remove the remaining plastic wrap. Shave curls of chocolate on top with a vegetable peeler.
- Photograph by Con Poulos
CHERRY COOKIES
Make and share this Cherry Cookies recipe from Food.com.
Provided by Diana Adcock
Categories Dessert
Time 25m
Yield 3 dozen cookies (or so)
Number Of Ingredients 6
Steps:
- Pre heat oven to 375 and grease well cookie sheets.
- Combine butter, sugar, vanilla, salt and flour.
- Will be stiff.
- Stir in chopped cherries.
- Form into balls and place on sheets 2 inches apart.
- Bake for 15 minutes, DO NOT LET BROWN.
FRIED CHEERIOS
EDITED TO ADD: This is just a family recipe and treat. It is not exact, it will not be to everyone's liking. I have never had them turn out soggy or so bad they had to be thrown out. All I can say is cut down the butter or add more cheerios and maybe not everyone will llike them. I've seen many recipes posted her that were not exact and just family recipes. I'm sorry it has not worked out for a couple of posters, but it is not an exact recipe with proper instructions, its something mom made us as a snack to stretch money that was not there. Thanks for trying it but if your set against something absoulutely turning out perfect and to your liking with exact measurements and a science to it, you may want to pass this recipe by. Not a health conscience snack, my mom made these for us because her family could not afford popcorn when they were growing up and this was their alternative not a healthy snack but not only do I love it but also my kids love to have something nana use to have
Provided by Pumpkie
Categories Lunch/Snacks
Time 20m
Yield 1 bowlful
Number Of Ingredients 3
Steps:
- melt butter in a frying pan.
- add cheerios and brown stirring to coat cheerios. Cheerios should be browned but dry not soggy. You should let them fry up and get crispy.
- then salt as you would when making popcorn.
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CHERRY TIRAMISU - CANADIAN COOKING ADVENTURES
From canadiancookingadventures.com
Cuisine ItalianTotal Time 30 minsCategory DessertsCalories 436 per serving
- In a medium saucepan add 4 cups of pitted cherries, lemon juice, water and cornstarch. Whisk over medium heat for 5 minutes until the cherries start to turn a bright pink. Make sure there is no lumps from the cornstarch, turn the heat down to low and allow the cherries to simmer for another 5 minutes. Remove from the heat, place into a cold bowl in the fridge and allow the cherries to cool completely.
- You will want two separate bowls "ideally metal mixing bowls" in one bowl add the mascarpone cheese, vanilla extract, lemon and sugar. In the other bowl add the whipped cream. Start by whipping the mascarpone cheese bowl till blended then remove the filling from the whisks and whisk the whipped cream till light and fluffy. Then fold in the whip cream into the mascarpone cheese.
- Without wasting any time. In a medium size bowl add the brewed espresso and rum liquor of your liking together in a bowl and whisk to combine. Them open your dry lady fingers and dip them in the expresso. Do not leave the ladyfingers in the expresso too long otherwise they will fall apart. Place each soaked Lady Finger into the bottom of a 9 x 9 baking dish and repeat until the bottom of the dish is covered.
- Now comes the fun part, with a spatula start to pour half of the mascarpone and whipping cream mixture overtop the first layer of ladyfingers. And spread evenly over top of them with a spatula, then using a sieve dust 2 tbsp of cocoa powder overtop. Then empty the chilled cherry filling overtop and spread out evenly.
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