CHERRY-ALMOND TRIFLE
Unless you're looking for an argument, don't ask which layer's best. With chocolate sandwich cookies, airy pudding and sweet cherries, things (though not your dessert) could get heated.
Provided by My Food and Family
Categories Home
Time 1h20m
Yield Makes 12 servings, 2/3 cup each.
Number Of Ingredients 8
Steps:
- Beat pudding mixes and milk in large bowl with whisk 2 min. Stir in 1 cup COOL WHIP and sour cream.
- Cover bottom of 2-1/2-qt. bowl with cookies; top with pudding mixture. Mix cherry pie filling and extract; spoon over pudding mixture. Cover with remaining COOL WHIP.
- Refrigerate 1 hour. Sprinkle with nuts just before serving.
Nutrition Facts : Calories 320, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 10 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
NOODLE PUDDING
This noodle pudding is a family favorite. The recipe has been passed to many friends. It can also be frozen and it travels well. Can be baked for 30 minutes, allowed to cool and then be frozen. Cut into serving size pieces before freezing. Defrost after freezing and then bake at 350 degrees for 30 minutes or until hot.
Provided by AGK1
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Time 1h45m
Yield 20
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a large casserole dish.
- Bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes or until al dente; drain.
- Blend together cottage cheese and cream cheese until smooth. Mix in sour cream, vanilla, sugar and eggs. When noodles are done stir together 1/2 cup butter and noodles in a large bowl. Combine cheese mixture and noodles; Blend well. Place all in one large casserole dish.
- To make the topping: Mix together graham cracker crumbs, butter and sugar until it looks like large crumbs. Sprinkle evenly over top of noodle mixture.
- Bake at 350 degrees for 15 minutes. Lower oven to 325 degrees and continue baking for 45 minutes more. Allow to cool before cutting and serve warm.
Nutrition Facts : Calories 385.7 calories, Carbohydrate 37.6 g, Cholesterol 122.2 mg, Fat 22.4 g, Fiber 0.9 g, Protein 9.5 g, SaturatedFat 12.8 g, Sodium 276.1 mg, Sugar 18.1 g
APPLE-CHERRY NOODLE PUDDING
Steps:
- Cook the noodles in the milk, cream, Tokai, and 1/2 cup of the sugar until very soft, about 20 minutes.
- In a bowl, mix the eggs, egg yolks, sour cream and the remaining 1/4 cup sugar together. Temper the noodles into the eggs by adding a little of the hot liquid to the eggs to raise the temperature and then adding the eggs to the noodles with the heat off.
- Preheat oven to 375 degrees F.
- In a bowl, whisk together the cornstarch, rum, vanilla and apple juice concentrate. In a saute pan, melt the butter over high heat. Add the brown sugar to melt, then the apples. Saute for 1 minute. Add the slurry and cook until thickened. Stir in the cherries.
- In a 2 1/2-quart buttered casserole, alternate the noodle mixture and the fruit in 5 layers (3 noodle and 2 fruit). Bake until browned on top, about 35 minutes.
CHERRY ALMOND RICE PUDDING
This is from my Eat Well Stay Well cookbook. I haven't tried it yet, but it looks like a great way to use up leftover rice. Dried cranberries or blueberries can be used in place of the cherries. 4 servings.
Provided by dicentra
Categories Breakfast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook the rice until tender.
- Add the evaporated milk, brown sugar and orange zest; cover and cook for 10 minutes.
- Uncover and cook, stirring frequently, for 10 minutes or until the rice is very creamy and most of the liquid has been absorbed.
- Stir in the milk, vanilla and almond extracts and remove from heat.
- Cool to room temperature, stir in the cherries and almonds and refrigerate for 2 hours or until chilled.
Nutrition Facts : Calories 371.6, Fat 5, SaturatedFat 1.1, Cholesterol 7.7, Sodium 411.2, Carbohydrate 69, Fiber 1.5, Sugar 27.7, Protein 12.1
RICE PUDDING WITH ALMONDS AND CHERRY SAUCE
Categories Milk/Cream Mixer Dairy Fruit Nut Rice Dessert Christmas Cherry Almond Winter Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 9
Steps:
- Combine milk, 5 tablespoons sugar and rice in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean and bring to boil. Reduce heat to medium and simmer until rice is tender and mixture is thick, stirring frequently, about 35 minutes. Discard vanilla bean. Mix in almonds. Pour rice pudding into 13x9x2-inch metal baking pan; cool completely.
- Using electric mixer, beat cream and 2 tablespoons sugar in medium bowl until medium peaks form. Fold cream into rice pudding mixture in pan. Cover and refrigerate until cold, about 4 hours. (Can be made 1 day ahead. Keep refrigerated.)
- Cook cherries, lemon and remaining 3/4 cup sugar in heavy medium saucepan over medium heat until cherries are tender, stirring occasionally, about 5 minutes. Add cornstarch mixture and bring to boil, stirring constantly. Discard lemon. Spoon pudding into bowls. Spoon hot cherry sauce over.
CHERRY BAKEWELL SPONGE PUDDING
Cherry and almond is a heavenly combination. This fruity dessert has a sponge top and crunchy finish. Serve with plenty of custard
Provided by Cassie Best
Categories Dessert
Time 1h20m
Number Of Ingredients 11
Steps:
- Heat the oven to 180C/160C fan/gas 4. Tip the syrup from the cherries and the jam into a saucepan. Boil for 10-15 mins until the liquid has reduced by half and is thick and syrupy, and add the cherries to the pan. Pour into a baking dish, roughly 18 x 25cm, then set aside.
- In a large bowl, mix the butter, sugar, eggs, flour, almonds, almond extract and a pinch of salt with an electric whisk until combined. Dollop the sponge mixture over the cherries and spread to a smooth layer, trying not to disturb the cherries underneath too much. Scatter over the flaked almonds, then bake for 45 mins until a skewer inserted into the sponge layer comes out clean. Leave to cool for 5 mins, then dust with icing sugar and serve with cream or, better yet, custard.
Nutrition Facts : Calories 549 calories, Fat 36 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 43 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.6 milligram of sodium
CHERRY BREAD PUDDING
Not only is bread pudding a great use of leftover bread, it's rich, satisfying, and delicious comfort food. The juice from the baked cherries makes this a very moist, tender, and sweet bread pudding. Good served with a scoop of ice cream or a dollop of whipped cream.
Provided by lutzflcat
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 2h10m
Yield 6
Number Of Ingredients 10
Steps:
- Combine milk, sugar, butter, vanilla, cinnamon, and salt in a small saucepan over low heat. Cook just until butter has melted and set aside to cool.
- Grease an 8x8-inch baking dish or spray with cooking spray.
- Add bread cubes to the baking dish. Whisk eggs into the butter mixture until well combined and pour over the bread cubes, pressing down a bit so bread cubes are submerged. Stir cherries into the bread cube mixture and distribute evenly. Let soak for 30 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Sprinkle cinnamon sugar over the bread pudding.
- Bake until the top is golden brown and the custard is set in the center, about 65 minutes. Bread pudding will puff up but drop shortly after coming out of the oven, just like a souffle. Place on a baking rack and cool for 10 minutes. Serve warm or at room temperature.
Nutrition Facts : Calories 302.8 calories, Carbohydrate 40.3 g, Cholesterol 138.1 mg, Fat 12.6 g, Fiber 1.7 g, Protein 7.5 g, SaturatedFat 4.4 g, Sodium 345.1 mg, Sugar 18.8 g
CHERRY ALMOND BREAD PUDDING WITH WHISKEY SAUCE
Make and share this Cherry Almond Bread Pudding With Whiskey Sauce recipe from Food.com.
Provided by La Dilettante
Categories Dessert
Time 45m
Yield 12 , 12 serving(s)
Number Of Ingredients 13
Steps:
- Beat eggs with milk, sugar, and all seasonings.
- Pour mixture over bread cubes; stir.
- Soften dried cherries in 1 cup boiling water for 15 minutes. Drain well and add to bread mixture. Toss well, and let "sit" for a few minutes; overnight is even better.
- Pour into well-buttered 1 1/2-quart casserole baking dish.
- Toss sliced almonds with a bit of melted butter and the sugar, and sprinkle over pudding.
- Bake at 350 for about 35 minutes, or until nice and puffy.
- Make whiskey sauce (many good recipes available here!) and spoon over the warm pudding!
Nutrition Facts : Calories 281.2, Fat 12.7, SaturatedFat 5.4, Cholesterol 81.3, Sodium 460, Carbohydrate 35.2, Fiber 1.8, Sugar 18.3, Protein 7.2
CHERRY & ALMOND SPONGE WITH PISTACHIO CRèME FRAîCHE
Mix textures and flavours with moist, creamy sponge cake, tart fruit and a sweet, nutty cream - a Bakewell with a difference
Provided by Gerard Baker
Categories Afternoon tea, Dessert
Time 55m
Number Of Ingredients 13
Steps:
- Heat a large frying pan. When hot, add the cherries, lemon juice, orange zest and sugar. Allow the cherries to cook and release their juices for 4-5 mins until they are tender and the juices are syrupy.
- Transfer the cherries to the base of a 20-22cm diameter ceramic pie dish. At this point, you can chill the dish until half an hour before you want to eat, then finish it.
- Heat oven to 180C/160C fan/gas 4. To make the topping, put the eggs and sugar in a large bowl and beat until light and foamy - an electric whisk is best for this. Add the extract and orange flower water as you whisk.
- When the mixture is very light and airy, whisk in the cream. Finally, sieve in the flour and a pinch of salt. Carefully fold them into the egg mixture with a large metal spoon until there are no lumps.
- Pour the sponge mixture over the cherries and use the back of a spoon to cover evenly. Bake for 20 mins until well risen and evenly browned.
- While the sponge is baking, stir the chopped pistachios into the crème fraîche and spoon into a serving dish. When the sponge is cooked, remove it from the oven and let it cool for 10 mins before dusting with icing sugar and serving with the pistachio crème fraîche.
Nutrition Facts : Calories 501 calories, Fat 25 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 51 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.1 milligram of sodium
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