CHERRY TORTE
As a pastor's wife, I am invited to many good dinners and get the chance to collect lots of recipes. This dessert comes from a cookbook put together years ago by my home church in Arkansas.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 10-12 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine flour and salt; cut in shortening until the mixture resembles coarse crumbs. Add enough water to shape dough into a ball. , On a lightly floured surface, roll dough to fit a 12-in. pizza pan. Flute edges; prick bottom and sides with a fork. Bake at 425° for 10-12 minutes or until lightly browned; remove from the oven. Reduce heat to 350°. , In a small bowl, beat the cream cheese, sugar, eggs and vanilla until smooth; spread over crust. Bake for 10-12 minutes or until center is set. Cool completely on a wire rack. , Combine pie filling and almond extract; spoon over the cream cheese layer. Spread whipped topping over filling. Chill until ready to serve. Sprinkle with pecans.
Nutrition Facts :
OLD-FASHIONED CHERRY TORTE
When my mom was a little girl, my great-grandma Alice would make this easy dessert. The torte, with its sweet-salty combination of cherries, meringue and a saltine crust is still a favorite today. -Danielle Brandt, Ruthton, Minnesota
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- Combine cracker crumbs and butter; press onto the bottom of a greased 13-in. x 9-in. baking dish., In a large bowl, beat the egg whites, vinegar and vanilla on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread meringue evenly over crust. Bake at 400° for 10 minutes or until golden brown. Cool completely on a wire rack., Spread pie filling over meringue. Top with whipped cream. Refrigerate for at least 2 hours.
Nutrition Facts : Calories 244 calories, Fat 15g fat (9g saturated fat), Cholesterol 44mg cholesterol, Sodium 153mg sodium, Carbohydrate 26g carbohydrate (20g sugars, Fiber 0 fiber), Protein 2g protein.
CHERRY LINZERTORTE
Categories Cookies Food Processor Fruit Nut Dessert Bake Christmas Cherry Winter Hazelnut Party Jam or Jelly Pastry Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Butter 9-inch-diameter tart pan with removable bottom. Combine nuts and 1/3 cup flour in processor; finely chop nuts. Transfer mixture to large bowl. Add remaining 2 cups flour and next 5 ingredients to bowl; whisk to blend. Add butter. Using electric mixer at low speed, blend ingredients until coarse meal forms (this will take several minutes). Add egg yolks and vanilla. Beat until moist clumps form. Gather dough into ball. Press 1 1/2 cups (packed) dough over bottom and up sides of prepared pan; spread preserves in dough. Roll remaining dough on sheet of parchment paper to 13x10-inch rectangle. Freeze rectangle 5 minutes to firm. Cut twelve 1/2-inch-wide strips lengthwise from rectangle. Arrange 6 strips across torte, spacing evenly. Arrange 6 more strips across torte in opposite direction, forming lattice. Seal ends of strips to dough edge, trimming excess. Reserve all dough scraps to make cookies, if desired.
- Bake torte until crust is golden brown and preserves are bubbling thickly, about 40 minutes. Cool torte completely on rack. (Can be made 2 days ahead. Cover with foil; store at room temperature.)
- Push bottom of pan up to free torte from pan. Sift powdered sugar over edge of torte, if desired, and serve.
EASY CHERRY DELIGHT DESSERT (NO-BAKE)
This is a really great dessert, plan ahead this needs to chill for a minimum of 3 hours or overnight is even better.
Provided by Kittencalrecipezazz
Categories Dessert
Time 25m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Prepare a 9 x 9" baking pan.
- In a bowl, mix the graham cracker crumbs, melted butter and 1 tbsp sugar; spread on bottom of prepared baking pan to form a crust.
- Mix the Dream Whip topping according to directions on the package, then beat in the softened cream cheese into the Dream Whip a little at a time.
- Add the remaining sugar and vanilla until well blended.
- Smooth on top of the crust.
- Top with the cherry pie filling.
- Chill at least 3 hours (overnight is even better) if storing in the fridge overnight, cover with plastic wrap.
THE BEST UNBAKED CHERRY CHEESECAKE EVER
Light and fluffy unbaked cheesecake. Very fast and easy to make. Husband refuses to eat baked cheesecake after eating this!
Provided by LuCynda
Categories Desserts Cakes Cheesecake Recipes No-Bake Cheesecake Recipes
Time 2h30m
Yield 12
Number Of Ingredients 8
Steps:
- Mix together graham cracker crumbs, margarine, and sugar in a bowl until well incorporated and crumbly. Press into a pie plate, going up the sides as much as possible.
- Beat together the cream cheese, sugar, and vanilla in a bowl until smooth and spreadable. Whisk whipped cream into cream cheese mixture until smooth. Pour cream cheese into prepared crust. Smooth the top with a spatula, and refrigerate until firm, about 2 to 3 hours. Spread the cherry pie filling over the top, and refrigerate until serving.
Nutrition Facts : Calories 295.8 calories, Carbohydrate 30.7 g, Cholesterol 47.7 mg, Fat 18.5 g, Fiber 0.4 g, Protein 2.6 g, SaturatedFat 9.5 g, Sodium 165 mg, Sugar 17.3 g
CHERRY TORTE
This is my husband's grandmother's recipe. If you love cherries, you should love this. Prep time does not include cooling and chilling time.
Provided by CookingONTheSide
Categories Dessert
Time 45m
Yield 12-15 serving(s)
Number Of Ingredients 10
Steps:
- Beat egg whites and cream of tartar until stiff peaks form.
- Add 2 cups sugar, nuts, vanilla and crushed cracker crumbs.; mix well.
- Pour into a greased 9x13 baking dish.
- Bake at 350 degrees for about 25 minutes.
- Let crust cool completely.
- Beat whipping cream until it thickens.
- Add sugar and, if using, vanilla.
- Beat well.
- Cover crust with whipped cream mixture.
- Add cherry pie filling on top of whipped cream mixture.
- Refrigerate 2-3 hours.
- Note: In place of the whipping cream, 4 T sugar and vanilla, I sometimes use 1 container (16 ounces) of Cool Whip.
Nutrition Facts : Calories 503.2, Fat 22, SaturatedFat 9.9, Cholesterol 54.3, Sodium 141.1, Carbohydrate 73.4, Fiber 1.5, Sugar 38, Protein 5.2
CHERRY TART
Provided by Food Network
Categories dessert
Time 1h20m
Yield One 9-inch/23-cm tart
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees F/180 degrees C
- For the pastry: Put the flour, sugar and salt in a large bowl. Add the butter pieces, and pinch with the fingers to create a crumb texture. Make a well in the middle, and add the eggs. Quickly work in the flour mixture to create dough. Do not over-mix. Pat into a disk and refrigerate 15 minutes before rolling out. Fit into a 9-inch tart pan.
- For the filling: Arrange the cherries in the crust. Beat the eggs with the sugar, and then stir in the creme fraiche and vanilla. Pour the custard over the cherries. Bake until set, about 25 minutes. Cool before serving.
CHERRY TART
Provided by Julia Reed
Categories dessert, side dish
Time 1h
Yield 8 servings
Number Of Ingredients 21
Steps:
- Make the pastry shell. Mix the flour, sugar, salt and lemon peel in a bowl or food processor. Cut the butter into 1/2-inch slices and work them into the flour mixture with your fingers, or use the pulse motion of your processor, until the pastry is mostly cornmeal-size pieces and the mixture begins to hold together. Combine the water and vanilla and work them into the mixture just until the pastry is well blended and will hold together if you press it. Press the dough evenly over the bottom and up the sides of a 9-inch tart pan. Wrap in foil and freeze for 30 minutes or overnight.
- Preheat the oven to 375 degrees. Lightly press foil to line the bottom and sides of the pastry shell and fill with pie weights or dried beans. Bake for about 25 minutes, or until the pastry edges are golden brown. Carefully lift off the weights and foil. Bake the pastry 5 minutes longer. Cool the pan on a wire rack.
- While the pastry bakes, make the cherry filling. Combine 6 tablespoons of the sugar, the wine and the lemon juice in a medium-size saucepan and stir until the sugar is dissolved. Heat to boiling. Drop in the cherries and simmer for 5 minutes, or until they are just tender. Cool in the syrup for 30 minutes. Then drain, saving the syrup for another use. (It can be kept covered in the refrigerator for up to 2 weeks.)
- Meanwhile, make the almond custard. Whisk the egg and egg yolk in a mixing bowl until blended and gradually whisk in the sugar until the mixture is pale yellow. Whisk in the flour. Heat the milk to boiling in a small saucepan and whisk it into the egg mixture in a thin stream. Whisk until smooth. Pour into a medium-size saucepan and cook over medium heat, whisking slowly, until the mixture coagulates into lumps. Whisk vigorously until the custard is smooth. Lower the heat and beat with a wooden spoon 2 to 3 minutes longer to cook the flour thoroughly. Remove from the heat; beat in the butter, Cognac and extracts. Fold in the almonds and the drained cherries.
- Preheat the broiler. Spread the cherry filling in the tart shell. Sprinkle the remaining 3 tablespoons of sugar over the tart and broil 2 to 3 minutes to caramelize the sugar lightly.
Nutrition Facts : @context http, Calories 514, UnsaturatedFat 10 grams, Carbohydrate 65 grams, Fat 23 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 11 grams, Sodium 102 milligrams, Sugar 44 grams, TransFat 1 gram
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