GLUTEN FREE CHERRY QUICK BREAD
A recipe for gluten free Cherry Quick Bread or traditional cherry quick bread can be made in a loaf pan or in muffins tins. Baking with frozen cherries makes this an easy recipe for any time of year.
Provided by Holly Baker
Categories Bread
Time 1h10m
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Prepare a 9 inch loaf pan with parchment and baking spray.
- If using frozen cherries, let them thaw in a strainer for ten minutes. Toss with one tablespoon of gluten free flour. Set aside.
- Mix the dry ingredients of gluten free flour, salt, baking powder and nutmeg. Set aside.
- Beat the sugar and the butter until fluffy. Add the eggs one at a time. Add the vanilla and the milk.
- Gently fold the wet and dry ingredients together. Fold the cherries into the batter. Do not overmix.
Nutrition Facts : Calories 171 calories, Carbohydrate 20 grams carbohydrates, Cholesterol 64 milligrams cholesterol, Fat 8 grams fat, Fiber 1 grams fiber, Protein 5 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1 slice, Sodium 395 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
CHERRY/ALMOND QUICK BREAD
This wonderful bread is great with coffee as a dessert or, as my husband likes it, with a glass of milk for a late-night snack. It's also easy to make.
Provided by Taste of Home
Time 1h25m
Yield 1 loaf.
Number Of Ingredients 10
Steps:
- In a large bowl, cream sugar and butter. Add eggs, one at a time, beating well after each addition. Blend in extract. Combine dry ingredients; blend into creamed mixture alternately with the buttermilk. Stir in almonds and cherries. Pour into a greased and floured 9x5-in. loaf pan. Bake at 350° for about 70 minutes or until loaf tests done. Remove from pan and cool on a wire rack.
Nutrition Facts : Calories 233 calories, Fat 11g fat (4g saturated fat), Cholesterol 43mg cholesterol, Sodium 235mg sodium, Carbohydrate 31g carbohydrate (18g sugars, Fiber 1g fiber), Protein 5g protein.
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.
SOUR CHERRY TEA BREAD
This unusual bread is absolutely delicious. I don't remember the cookbook this came from -- it was years ago -- but I do remember the author's comment , "You'll relish every bite."
Provided by Lorraine of AZ
Categories Breads
Time 1h20m
Yield 1 loaf
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Grease a 9x5x3-inch loaf pan and reserve.
- Drain the cherries very well and pulp in the blender. Do not puree.
- Cream the butter and sugar in a large bowl.
- Remove 1 tablespoon of flour and reserve.
- Combine remaining flour, baking soda, and salt in another bowl. Add these dry ingredients to creamed mixture, alternately with the buttermilk.
- Add the beaten eggs, almond extract and pulped cherries to the batter. Stir the reserved tablespoon of flour into the nuts, coating well. Add the floured nuts to the batter. Stir to incorporate all ingredients.
- Bake in prepared loaf pan in preheated oven for 50 to 60 minutes. Cool in pan 10 minutes and remove.
Nutrition Facts : Calories 4041.9, Fat 184.7, SaturatedFat 69.1, Cholesterol 668.8, Sodium 4444.1, Carbohydrate 564.6, Fiber 24.5, Sugar 346.8, Protein 55.4
CHERRY TEA BREAD
Make and share this Cherry Tea Bread recipe from Food.com.
Provided by Mom2Rose
Categories Quick Breads
Time 1h27m
Yield 8-10 slices, 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Sift the 2 cups flour (set aside reserved 1/4 cup for cherries), baking powder, baking soda, and salt together into a bowl.
- In a second bowl, toss the cherries with the reserved 1/4 cup flour.
- In the bowl of an electric mixer, cream the butter until it is light and fluffy; add the sugar and honey gradually, beating the mixture until it is very light.
- Add the eggs, one at a time.
- With mixer at lowest speed, add the flour mixture.
- Fold the floured cherries into the batter.
- Turn the batter into a buttered and floured loaf pan, approximately 9 x 5 x 3 inches.
- Bake the bread in the center of the oven for 1 hour.
- Cool the loaf for 15 minutes in the pan; unmold the bread on a rack to cool completely.
- Wrap the cherry bread loaf in plastic wrap and keep for a day before serving for best flavor.
Nutrition Facts : Calories 353.2, Fat 13.1, SaturatedFat 7.7, Cholesterol 83.4, Sodium 256.2, Carbohydrate 54.5, Fiber 1, Sugar 27.6, Protein 5.4
CHERRY TARTS
At our house, we celebrate George Washington's birthday with this cherry dessert.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Add enough water until dough forms a ball. Refrigerate for 30 minutes., Preheat oven to 450°. On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut out eight 5-in. circles. Place each over an inverted custard cup on an ungreased 15x10x1-in. baking pan; flute edges. , Bake 10-11 minutes or until golden brown. Cool 5 minutes before removing tart shells from custard cups; cool completely on wire racks., For filling, in a large saucepan, combine sugar and cornstarch. Drain cherries, reserving 1 cup juice. Set cherries aside. Stir reserved juice into sugar mixture until smooth. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat; stir in cherries, butter, almond extract and food coloring if desired. Cool to room temperature. Spoon about 1/4 cup filling into each tart shell.
Nutrition Facts : Calories 331 calories, Fat 14g fat (4g saturated fat), Cholesterol 4mg cholesterol, Sodium 166mg sodium, Carbohydrate 49g carbohydrate (28g sugars, Fiber 1g fiber), Protein 3g protein.
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