SOUR CHERRY BUTTER
Sour cherry butter is a thick and lightly sweet spread perfect for toast, pancakes, ice cream and more.
Provided by Kathie N. Lapcevic
Categories Food Preservation
Time 3h30m
Number Of Ingredients 3
Steps:
- Combine the pureed cherries, juice and honey in a slow cooker.
- Cook on high, leaving the lid off, until the butter is thick. Stir occasionally. It should mound on a spoon. The time it takes for this will depend on the water content of the cherries and heat of the slow cooker.
- Alternatively, combine everything in a large stock pot and simmer on the stove, stirring almost constantly until thick. This will likely be faster but the constant stirring to avoid scorching is more hands-on.
- Get water bath canner, jars, lids, and rings ready.
- Pour the cherry mixture into jars leaving 1/2" headspace. Wipe rims. Place lids and rings.
- Process in half pints for 15 minutes (adjusting for elevation).
- Alternatively, freeze the jars.
Nutrition Facts : Calories 17 calories, Carbohydrate 4 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1 Tablespoon, Sodium 1 milligrams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
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.
SOUR CHERRY PIE
This is a sour cherry pie recipe that is SO simple I can put it together and get in the oven in less than 10 minutes. The hardest thing about this pie is tracking down canned sour cherries but if you look carefully, you can find them in most grocery stores. When the pie is served, top with vanilla ice cream to add the element of sweet to the sour!
Provided by Lisawas
Categories Desserts Pies Fruit Pie Recipes
Time 2h50m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Press one of the pie crusts into a 9 inch pie plate. Stir together the cherries, tapioca, sugar, and almond extract in a bowl. Let the mixture stand for 3 to 5 minutes. Meanwhile, cut the other pie crust into 1/2 inch strips to make a lattice top. Pour the cherry mixture into the pie shell. Lay the strips across the pie in a lattice pattern, and pinch the edges to seal.
- Bake in the preheated oven 40 to 50 minutes until the crust is golden brown. Allow to cool before serving.
Nutrition Facts : Calories 458.7 calories, Carbohydrate 76.3 g, Fat 16.3 g, Fiber 3.5 g, Protein 4.2 g, SaturatedFat 4.1 g, Sodium 264.2 mg, Sugar 49.5 g
CHERRY VANILLA
This cherry and vanilla-flavored cocktail is a refreshing addition to your party.
Provided by 7UP
Categories Trusted Brands: Recipes and Tips 7UP Recipes
Yield 1
Number Of Ingredients 2
Steps:
- Serve over 1 cup ice.
Nutrition Facts : Calories 141.5 calories, Carbohydrate 19.2 g, Fiber 2.7 g, Sodium 21.3 mg
SOUR CHERRY CHARLOTTE
Whereas a traditional charlotte starts with ladyfingers lining a special mold, our version call for thin-sliced bread tucked into a jumbo-muffin tin. Each oven-baked serving, offered with extra sour cherry compote, is buttery crisp outside and sweet-tart inside.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Yield Makes 6
Number Of Ingredients 6
Steps:
- Toss together cherries, sugar, and cornstarch in a medium bowl. Set aside; let cherries thaw slightly, about 35 minutes.
- Preheat oven to 350 degrees. Using a pastry brush, generously brush one side of each slice of bread with the butter. Reserve 6 slices; cut remaining slices in half to form 36 rectangles. Line sides and bottom of each cup of a jumbo (6-cup) muffin tin with 6 rectangles, overlapping bread and placing buttered side against tin.
- Toss cherry mixture to combine. Spoon into bread-lined cups. Top each with a reserved bread square, buttered side down; press firmly onto cherries.
- Bake charlottes until tops and sides are golden and crisp, 35 to 40 minutes. Transfer tin to a wire rack; let stand until charlottes have cooled slightly and are just firm, 15 to 20 minutes. Using an offset spatula or knife, loosen sides of charlottes from tin, and unmold; invert onto serving plates. Serve warm, with warm sour cherry compote on the side.
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