CHERRY-ALMOND TEA MIX
Our family enjoys giving homemade gifts for Christmas, and hot beverage mixes are especially popular. This flavored tea is a favorite. -Andrea Horton, Kelso, WA
Provided by Taste of Home
Time 10m
Yield 40 servings (2-1/2 cups tea mix)
Number Of Ingredients 5
Steps:
- Place tea mix, Kool-Aid mix and extract in a food processor; pulse until blended. Store in an airtight container in a cool, dry place up to 6 months. To prepare tea: Place 1 tablespoon tea mix in a mug. Stir in 1 cup boiling or cold water until blended.
Nutrition Facts : Calories 41 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 10g carbohydrate (10g sugars, Fiber 0 fiber), Protein 0 protein.
TINY CHERRY AND ALMOND TEA CAKES
Each of these charming tea cakes is baked with a whole cherry inside -- stem, pit, and all. Be sure to warn guests about the pits, or remove the stems and pits before baking.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 30
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. Brush 30 cups of 2 mini-muffin tins with butter, and dust lightly with flour.
- Melt butter in a medium skillet over medium-high heat. When it begins to sputter, reduce heat to medium. Cook, swirling skillet occasionally, until butter has lightly browned. Skim foam from top, and remove skillet from heat.
- Whisk together flour, ground almonds, sugar, and salt in a bowl. Add egg whites, and whisk until smooth. Stir in kirsch. Pour in butter, leaving any dark-brown sediment in skillet, and whisk to combine. Let stand for 20 minutes.
- Ladle 1 tablespoon batter into each buttered muffin cup, filling about halfway. Push a cherry into each, keeping stem end up. With a small spoon, smooth batter over cherries to cover. Bake until a toothpick comes out clean and cakes are golden brown, 12 to 15 minutes. Let cool 10 minutes. Run a knife around edges to loosen, and unmold. Cakes can be stored in airtight containers at room temperature overnight.
CHERRY-ALMOND COFFEE CAKE
Categories Cake Fruit Breakfast Brunch Bake Cherry Almond Fall Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Butter 10-inch-diameter springform pan. Beat sugar and butter in large bowl until light. Add eggs, vanilla extract and almond extract and beat well. Sift flour, baking powder, baking soda and salt into medium bowl. Mix half of dry ingredients into butter mixture. Mix in sour cream, then remaining dry ingredients.
- Pour 2/3 of batter (about 2 cups) into prepared pan. Drop pie filling by tablespoons evenly over batter. Drop remaining batter by spoonfuls over pie filling. Using back of spoon, carefully spread batter over filling. Sprinkle with almonds. Bake until tester inserted into center of cake comes out clean, about 1 hour 5 minutes. Cool in pan on rack. (Can be prepared 1 day ahead. Cover with foil and store at room temperature.) Cut around sides of pan. Remove pan.
CHERRY ALMOND CUPS
"To create these attractive mini-tarts, I adapted a bar cookie recipe I had been making for the holidays for many years," writes Christine Kneebone of Hilbert, Wisconsin. "If you like almond flavor, this cookie is for you!"
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 3 dozen.
Number Of Ingredients 17
Steps:
- In a small bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Combine the flour and salt; gradually add to creamed mixture and mix well. Roll into 1-in. balls. , Press dough onto the bottoms and up the sides of well-greased miniature muffin cups. Bake at 350° for 8-10 minutes or until lightly browned. Cool in pans on wire racks. , In a small bowl, beat the almond paste, butter and sugar until smooth. Beat in eggs. Spoon 2 teaspoonfuls into each cooled cup; top each with a cherry. , Bake at 350° for 16-18 minutes or until lightly browned and filling is set. Cool for 10 minutes before removing from pans to wire racks to cool completely. , In a microwave, melt chocolate and butter; stir until smooth. Add the confectioners' sugar, vanilla and enough milk to achieve desired consistency. Drizzle over cookies.
Nutrition Facts : Calories 117 calories, Fat 7g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 63mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 1g fiber), Protein 2g protein.
CHERRY ALMOND GINGER COOKIES
Make and share this Cherry Almond Ginger Cookies recipe from Food.com.
Provided by Steve P.
Categories Dessert
Time 45m
Yield 30 cookies, 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325ºF.
- In a food processor, mix the flour, sugar, butter, Cherries, ginger, salt and baking soda until it forms little balls.
- Add the eggs and almond extract.
- Roll out the dough on floured surface. Cut with 2 1/2 inch cookie cutter.
- Place on greased cookie sheet. Bake for 25 minutes. makes about 30 cookies.
Nutrition Facts : Calories 372.4, Fat 19.7, SaturatedFat 12, Cholesterol 91.1, Sodium 237.5, Carbohydrate 44.1, Fiber 0.8, Sugar 20.3, Protein 4.7
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