Sugared Cherry Jewels Recipes

SUGARED CHERRY JEWELS

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in the corn syrup, egg yolks and vanilla. Gradually add the flour and mix well. Cover and refrigerate for 1 hour or until easy to handle. , Roll into 1-in. balls; roll each ball in additional sugar. Place 2 in. apart on ungreased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each. Press a cherry half in the center. , Bake at 325° for 14-16 minutes or until lightly browned. Remove to wire racks to cool.

CHERRY NUT JEWEL BARS

Steps:

• Combine flour and 1/3 cup brown sugar.
• Cut butter into mixture until it resembles course crumbs.
• Press into uingreaded 13 x 9 inch baking pan.
• Bake at 350 for 5 minute.
• Beat eggs slightly in large bowl.
• Stir in 2/3 cup brown sugar and salt.
• Add nuts, cherries and chippits.
• Toss to coat.
• Spoon fruit mixture over baked layer.
• Bake another 20 minutes.

SUGARED CHERRY JEWELS

Steps:

• IN large bowl cream butter and sugar until light and fluffy. Beat in corn syrup, egg yolks and vanilla. Gradually add in flour and mix well. Cover and refrigerate for 1 hour. Roll in 1 inch balls, roll in additional sugar. Place in ungreased cookie sheet 2 inches apart.Using the end of a wooden spoon handle, make an indentation in the center of cookie. Press cherry half. Bake at 325F for 14-16 mins or untill lightly brown. (they are pale)Remove from and cool on wire rack.

SUGARED CHERRY JEWELS

Steps:

• In a mixing bowl, cream butter and sugar. Beat in corn syrup, egg yolks and vanilla. Gradually add the flour. Cover and refrigerate for 1 hour or until easy to handle. Roll into 1-in. balls. Beat egg whites until foamy; roll balls in egg whites, then in sugar. Place 2 in. apart on ungreased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each. Press a cherry half in the center. Bake at 325 degrees F for 14-16 minutes or until lightly browned. Remove to wire racks to cool.

CHERRY JEWEL BARS

Steps:

• PREHEAT oven to 350 degrees.
• COMBINE flour with 1/3 cup brown sugar. Cut in margarine until mixture resembles coarse crumbs. Press mixture evenly and firmly onto bottom of ungreased 15 x 10 jelly roll pan or large baking tin. Bake for 15 minutes.
• MEANWHILE, beat egg slightly in large bowl. Stir in remaining 1/3 cup brown sugar and salt. Add nuts cherries and chocolate chips. Toss mixture evenly to coat.
• SPOON this mixture evenly over the baked layer. Press down firmly to adhere layers.
• BAKE an additional 20 minutes.
• COOL and cut into 1 1/2 by 2 inch bars. Do NOT let this cool too much or you will never get them out of the pan in nice pieces.

SURE.JELL® FOR LESS OR NO SUGAR NEEDED RECIPES - SOUR CHERRY JELLY

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
• Stem and pit cherries. Finely chop or grind fruit. Place in large saucepan; add water. Bring to boil. Reduce heat to low; cover and simmer 10 min., stirring occasionally. Place three layers of damp cheesecloth or a jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 4-1/2 cups juice into 6- or 8-qt. saucepot. (If necessary, add up to 1/2 cup water to get exact measure.)
• Mix 1/4 cup of the sugar (from the measured amount in bowl) and pectin in small bowl. Add to fruit juice in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in remaining 2-1/4 cups sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

PECAN CANDIED JEWELS

Steps:

• Heat oven to 350°F. Line cookie sheet with cooking parchment paper or silicone baking mat.
• In large bowl, beat butter, 1/2 cup brown sugar and the granulated sugar with electric mixer on medium-high speed. Add eggs, one at a time, beating after each. On medium-low speed, beat in apple juice, flour, baking soda, cloves, nutmeg and cinnamon. Stir in nuts and fruit until incorporated (mixture will be stiff and sticky).
• On cookie sheet, drop dough by heaping teaspoonfuls about 2 inches apart.
• Bake 10 to 12 minutes or until edges are golden brown. Remove from cookie sheet to cooling rack; cool 10 minutes.
• In 1-quart saucepan, heat all glaze ingredients to boiling; cook and stir until sugar is dissolved. Brush over tops of cookies.