CHERRY BLINKS
In just one holiday cheery blink, these cookies can disappear. Double the recipe for the hungry holidays.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 40m
Yield 36
Number Of Ingredients 13
Steps:
- Heat oven to 375°F. Crush cereal; set aside. In large bowl, mix sugar, shortening, milk, vanilla and egg. Stir in flour, baking powder, baking soda and salt. Stir in raisins and nuts.
- Drop dough by teaspoonfuls into crushed cereal; roll gently until completely coated. Place cookies about 2 inches apart on ungreased cookie sheet. Press cherry into each cookie.
- Bake 10 to 12 minutes or just until set. Immediately remove from cookie sheet to wire rack.
Nutrition Facts : Calories 70, Carbohydrate 10 g, Cholesterol 5 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 50 mg
CHERRY WINKS
Cookies are rolled in crushed corn flakes and topped with a quarter of a maraschino cherry.
Provided by Sally
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Yield 30
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease baking sheets.
- Cream the shortening with the sugar. Blend in the eggs, milk and vanilla.
- Sift together the flour, baking powder, baking soda and salt. Add the flour mixture to the creamed mixture and mix well. Stir in the chopped pecans, chopped dates and 1/3 cup maraschino cherries.
- Shape teaspoonful sized chunks of dough into balls. Roll each ball in the crushed corn flakes. Place balls on the prepared baking sheets and top each cookie with 1/4 maraschino cherry.
- Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes. Let cool completely before storing in airtight containers.
Nutrition Facts : Calories 164.2 calories, Carbohydrate 21.6 g, Cholesterol 12.5 mg, Fat 8.2 g, Fiber 1.1 g, Protein 2 g, SaturatedFat 1.6 g, Sodium 98.3 mg, Sugar 10.3 g
CHERRY VANILLA BLINTZES
Provided by Food Network
Categories dessert
Time 3h5m
Yield 8 blintzes to serve 4
Number Of Ingredients 16
Steps:
- Put the milk, water, eggs, and flour into a food processor or blender and process until smooth, about 10 seconds. If necessary, scrape down any solids that stick to the sides. Add the butter and process for a few more seconds to blend. Refrigerate, covered, for at least 2 hours or overnight. Set a 10-inch, non-stick crepe pan over moderately high heat, then spray with non-stick vegetable spray. When the pan is hot, remove the pan from the heat and add 2 tablespoons of batter, swirling to coat the bottom of the pan. Cook for 1 1/2 minutes and lightly browned. Set aside on a plate, cooked side up, and continue with the remainder of the batter.
- Place 2 tablespoons of Cherry Filling in the lower center of the blintz. Fold up once from the bottom then fold over the sides. Roll up the rest of the way. Repeat with the rest. Heat 1 tablespoon of canola oil and 1 tablespoon of butter in a pan. In 4 small batches, fry the blintzes fold side down until golden brown. Gently flip to fry the other side. Serve with sour cream or yogurt.
- In a small saucepan, cover the cherries with water and bring to a boil. Remove from the heat and let rest. In a bowl, mix together the cream cheese, vanilla, sugar and egg until blended. Gently mix in the pot, farmer or cottage cheese. Drain the cherries and fold in.
CHERRY BOMBS
You'll win praise for these clever cherry bombs. Serve them for a special occasion with a knife and dessert spoon. -Linda Triplett, Renton, Washington
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Line two muffin cups with plastic wrap. Divide ice cream between cups. Press a chocolate-covered cherry into each; smooth ice cream over cherries. Freeze overnight or until firm., Invert ice cream onto a waxed paper-lined plate; remove and discard plastic wrap. Spread jam over ice cream; freeze until firm., Place a wire rack over a sheet of waxed paper. Using a fork, transfer ice cream to rack. Pour ice cream topping over each to coat. Transfer to dessert plates; freeze until serving. Serve with whipped cream and chocolate syrup.
Nutrition Facts : Calories 622 calories, Fat 38g fat (20g saturated fat), Cholesterol 50mg cholesterol, Sodium 98mg sodium, Carbohydrate 72g carbohydrate (64g sugars, Fiber 2g fiber), Protein 5g protein.
CHERRY BELL COOKIES
My mother, who was an avid collector of cookie recipes, always baked this cookie for Christmas. It is one of the many had in her special recipe book, which held only her favorite recipes.
Provided by Robin J.
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Yield 30
Number Of Ingredients 15
Steps:
- Sift together: 3 cups flour, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon ginger and 1/2 teaspoon instant coffee. Put aside.
- Cream 1 cup butter or margarine. Add 1 1/4 cups brown sugar. Cream well. Blend in dark corn syrup, egg, and cream. Add dry ingredients and mix well.
- Roll out dough, 1/3 at a time on floured board to 1/8 inch thickness. Cut cookies into 2 1/2 inch rounds. Place on ungreased cookie sheet.
- To Make Filling: Combine 1/3 firmly packed brown sugar, 1 tablespoon butter, 3 tablespoons cherry juice. Stir in 1 1/2 cups chopped nuts, chopped fine.
- Place 1/2 teaspoon filling in center of each round. Shape into a bell by folding sides of dough to meet over the filling using spatula to fold over sides. Make top of bell narrower than at the clapper end. Place 1/2 of a maraschino cherry (cut side down) at open end of each bell for clapper. Bake at 350 degrees F for 12-15 minutes.
Nutrition Facts : Calories 214.2 calories, Carbohydrate 28.1 g, Cholesterol 24.2 mg, Fat 10.8 g, Fiber 0.9 g, Protein 2.5 g, SaturatedFat 4.7 g, Sodium 116.8 mg, Sugar 12.4 g
CHERRY CHEESE BLINTZES
These elegant blintzes can be served as an attractive dessert or a brunch entree. The bright cherry sauce gives them a delightful flavor. I sometimes substitute other fruits, such as raspberries, blueberries or peaches. -Jessica Vantrease, Anderson, Alaska
Provided by Taste of Home
Categories Breakfast Brunch Desserts
Time 40m
Yield 9 servings.
Number Of Ingredients 15
Steps:
- In a small bowl, combine the milk, eggs and butter. Combine flour and salt; add to milk mixture and mix well. Cover and refrigerate for 2 hours., Heat a lightly greased 8-in. nonstick skillet; pour 2 tablespoons batter into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter. When cool, stack crepes with waxed paper or paper towels in between. Wrap in foil; refrigerate., In a blender, process cottage cheese until smooth. Transfer to a small bowl; add cream cheese and beat until smooth. Beat in sugar and vanilla. Spread about 1 rounded tablespoonful onto each crepe. Fold opposite sides of crepe over filling, forming a little bundle. , Place seam side down in a greased 15x10x1-in. baking pan. Bake, uncovered, at 350° for 10 minutes or until heated through., Meanwhile, in a large saucepan, bring cherries, 2/3 cup water and sugar to a boil over medium heat. Reduce heat; cover and simmer for 5 minutes or until heated through. Combine cornstarch and remaining water until smooth; stir into cherry mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with crepes.
Nutrition Facts : Calories 245 calories, Fat 10g fat (6g saturated fat), Cholesterol 97mg cholesterol, Sodium 306mg sodium, Carbohydrate 31g carbohydrate (21g sugars, Fiber 1g fiber), Protein 8g protein.
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- Position an oven rack in the center of they oven and preheat the oven to 375 F degrees. Lightly grease 2 to 3 cookie sheets or for easy cleanup, line them with parchment paper.
- In a large bowl, beat the shortening, butter, sugar and egg with an electric mixer on medium speed until creamy. Stir in the milk and vanilla until well blended.
- Fluff up your flour with a fork or whisk and then dip a 1 cup measuring cup into the flour and level off with the straight edge of a butter knife or spatula. (Do not tap the cup or pack more flour into the cup before leveling it off.) Pour the flour into a medium bowl. Add the baking powder, baking soda and salt to the flour and whisk to blend well.
- Stir the flour mixture into the wet mixture just until blended and then stir in the raisins and nuts until they are mixed into the cookie dough.
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