Pretty Cherry Parfaits Recipe

4-6 Servings / Prep/Total Time: 20 min.

Ingredients:

• 1 can (21 ounces) cherry pie filling
• 1/4 teaspoon almond extract
• 1 cup (8 ounces) sour cream
• 1 cup cold milk
• 1 package (3.4 ounces) instant Vanilla pudding mix
• Whipped topping, sliced almonds and fresh mint, optional

Directions:

1. Combine pie filling and extract; set aside. In a large bowl, combine sour cream and milk. Stir in pudding mix; beat on low speed for 2 minutes or until thickened.
2. Spoon half into parfait glasses; top with the pie filling. Repeat with remaining pudding mixture. Garnish with whipped topping, almonds and mint if desired. Refrigerate until serving. Yield: 4-6 servings.

Nutrition Facts: 1 serving (1 each) equals 276 calories, 8 g fat (5 g saturated fat), 31 mg cholesterol, 283 mg sodium, 46 g carbohydrate, 1 g fiber, 3 g protein.

Duncan Hines Recipe: Cherries in the Snow

Hands-On Time: 20 minutes / Total: 1 hour and 45 minutes / Servings: Makes 16 to 20 servings.

Recipe Description: Luscious layers of a cream cheese filling alternate with light-as0air Duncan Hines Angel Food Cake. Crown this Cherries in the Snow Dessert with whipped topping and cherry pie filling - what a masterpiece!

Ingredients:

• 1 pkg Duncan Hines Angel Food Cake Mix
• 1 (8 oz.) pkg cream cheese
• 1 cup confectioners’ sugar
• 1 (12 oz) container frozen non-dairy whipped topping, thawed
• 1 can (21 ounces) Comstock or Wilderness Cherry Pie Filling

Baking Instructions:

1. Preheat oven to 350 degrees F. Prepare bake and cool cake following package directions. Cut cake into 16 slices.
2. Combine cream cheese and confectioners’ sugar in small bowl. Beat at medium speed with electric mixer until smooth.
3. To assemble, spread half the whipped topping in bottom of 13x9-inch pan. Arrange 8 cake slices on whipped topping: press lightly. Spread with cream cheese mixture. Arrange remaining cake slices on cream cheese mixture; press lightly. Spread with remaining whipped topping. Spoon cherry pie filling evenly over top. (Pan will be filled to the brim.) Refrigerate for 2 hours or until ready to serve. Cut into squares.

Candied Cherry Opera Fudge

Prep: 20 minutes / Cook: 20 minutes / Stand: 20 minutes

Ingredients:

• 2 cups sugar
• 1/2 cup milk
• 1/2 cup half-and-half or light cream
• 1 Tbsp. light-colored corn syrup
• 1/2 tsp. salt
• 1 Tbsp. butter
• 1 tsp. vanilla
• 1/3 cup coarsely chopped candied red cherries
• Halved candied red cherries (optional)

Directions:

1. Line a 5-3/4x3x2-inch loaf pan with foil, extending foil over the edges of the pan. Butter the foil; set aside.
2. Butter the sides of a heavy 2-quart saucepan. In the saucepan combine the sugar, milk, half-and-half, corn syrup and salt. Cook over medium heat, stirring constantly, until sugar dissolves and mixture comes to a boil. Clip a candy thermometer to sides of pan.
3. Continue boiling at a moderate, steady rate, stirring occasionally, until thermometer registers 236 degrees F, soft ball state, (about 20 minutes). Adjust heat as necessary to maintain a steady boil.
4. Remove saucepan from heat. Add butter and vanilla but do not stir. Cool, without stirring, to 170 degrees F (about 20 minutes). Remove thermometer from saucepan. Beat mixture vigorously with a wooden spoon for 5 minutes. Add 1/3 cup cherries. Beat mixture vigorously for 1 minute more. Pour into prepared pan, spreading evenly. Let stand until firm. Use foil to lift fudge from pan; remove foil. To serve, top with additional cherries. Cut fudge into thick slices. Makes 20 servings.

Nutrition Facts: 

Cherry Bonbon Cookies Recipe

36 Servings / Prep: 20 min. Bake: 15 min./batch + cooling

Ingredients:

• 36 maraschino cherries
• 1 cup butter, softened
• 1-1/2 cups confectioners’ sugar
• 1 tablespoon whole milk
• 3 tablespoons Spice Island Pure Vanilla Extract
• 2-3/4 cups all-purpose flour
• 1/4 teaspoon salt

Christmas Glaze:

• 1-1/4 cup confectioners’ sugar
• 1 to 2 tablespoons water
• red and green liquid food coloring
• Colored sprinkles

Chocolate Glaze:

• 1 cup confectioners’ sugar
• 1 to 2 tablespoons water
• 1 ounce unsweetened chocolate, melted
• 1 teaspoon Spice Island Pure Vanilla Extract
• 1/2 cup chopped pecans or walnuts

Directions:

1. Pat cherries dry with paper towels; set aside. In a large bowl, cream butter and confectioners’ sugar until light and fluffy. Beat in milk and vanilla. Combine flour and salt; gradually add to creamed mixture.
2. Shape a tablespoonful of dough around each cherry, forming a ball. Place 2 in, apart on ungreased baking sheets. Bake at 350 degrees for 14-16 minutes or until bottoms are browned. Remove to wire racks to cool.
3. For Christmas glaze, in a small bowl, combine confectioners’ sugar and enough water to achieve a dipping consistency. Transfer half of the glaze to another bowl; tint one bowl green and the other red. Dip the tops of nine cookies in green glaze and nine cookies in red glaze, then decorate with sprinkles. Let stand until set.
4. For chocolate glaze, in a small bowl, combine confectioners’ sugar and enough water to achieve dipping consistency. Stir in chocolate and vanilla. Dip the tops of remaining cookies in glaze, then sprinkle with nuts. Let stand until set. Yield: 3 dozen.

Nutrition Facts: 1 cookie equals 155 calories, 7 g fat (4 g saturated fat), 13 mg cholesterol, 53 mg sodium, 23 g carbohydrate, 1 g fiber, 1 g protein.

Chocolate-Cherry Banana Bread

Servings: 16

Banana bread is arguably the favorite among quick breads, and this recipe takes the delicious standard to a whole new level. Miniature chocolate pieces and bits of maraschino cherries are scattered throughout the bread. Walnuts are a traditional addition that add toasty flavor and a bit of nice crunch. Take this jazzed up banana bread as a gift the next time you head to a dinner party, or serve it as part of a brunch buffet.

Ingredients:

• Nonstick cooking spray
• 1-1/2 cups all-purpose flour
• 2/3 cup sugar or sugar substitute blend* equivalent to 2/3 cup sugar
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 cup refrigerated or frozen egg product, thawed, or 1 egg, beaten
• 1/4 cup fat-free dairy sour cream
• 1/4 cup fat-free milk
• 2 teaspoons cooking oil
• 1 teaspoon vanilla
• 2/3 cup mashed banana (about 2 medium bananas)
• 8 maraschino cherries, drained and chopped
• 1/4 cup chopped walnuts
• 2 tablespoons miniature semisweet chocolate pieces

Directions:

1. Preheat oven to 350 degrees F. Lightly coat the bottom and 1/2 inch up sides of a 9x5x3-inch loaf pan with nonstick cooking spray; set aside.
2. In a large bowl, stir together all-purpose flour, sugar, baking powder, and baking soda. Make a well in center of flour mixture; set aside.
3. In a medium bowl, combine sour cream, milk, egg, and oil. Stir in mashed banana and vanilla.
4. Add sour cream mixture all at once to flour mixture; stir just until moistened (batter should be lumpy). Fold in chopped cherries, walnuts, and chocolate chips.
5. Spoon batter into prepared pan. Bake for 35 to 40 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove bread from pan. Cool completely on wire rack. Makes 16 slices.
6. *Sugar Substitutes: Choose from Spenda Sugar Blend or Baking or Equal Sugar Lite. Follow the package directions to use the amount equivalent to 2/3 cup sugar.

Easy Cherry Strudels Recipe

10 Servings / Prep: 15 min. Bake: 20 min.

Ingredients:

• 1 can (14-1/2 ounces) pitted tart cherries
• 1 cup sugar
• 1/2 cup dried cranberries or raisins
• 1 tablespoon butter
• 3 tablespoons cornstarch
• 1-1/2 cups chopped walnuts
• 1 package (17.3 ounces) frozen puff pastry, thawed
• 1 egg, lightly beaten

Directions:

1. Drain cherries, reserving 1/3 cup juice. In a large saucepan, combine the cherries, sugar, cranberries and butter. Cook and stir over medium heat until heated through. Combine cornstarch and reserved juice and add to the pan. Bring to a boil. Cook and stir 1-2 minutes longer or until thickened. Remove from the heat; stir in walnuts.
2. Unfold one pastry sheet and cut in half. Mound half of the cherry mixture on one pastry half to within 1/2 in. of edges. Top with remaining pastry half; pinch edges to seal. Repeat with remaining pastry and filling.
3. Place on a greased foil-lined baking sheet. With a sharp knife, cut diagonal slits tops of strudels; brush with egg. Bake at 400 degrees for 20-25 minutes or until golden brown. Yield: 2 strudels (5 slices each).

Nutrition Facts: 1 slice equals 506 calories, 25 g fat (5 g saturated fat), 24 mg cholesterol, 180 mg sodium, 65 g carbohydrate, 5 g fiber, 9 g protein.

Cherry Tassies

Better Home & Garden

Ingredients:

• Nonstick cooking spray
• 1-1/4 cups butter, room temperature
• 2-1/4 cups powdered sugar, divided
• 1 teaspoon salt
• 1 teaspoon peppermint extract
• 1 teaspoon vanilla
• 1 egg
• 2-1/2 cups all-purpose flour
• 1/2 cup finely crushed striped peppermint candies (about 18),(I pulverized them with my food processor)
• 48 red maraschino cherries with stems, drained
• Coarse sugar

Preparation:

1. Preheat oven to 350 degrees F. Generously coat a mini-muffin pan with cooking spray; set aside.
2. In a large mixing bowl beat butter on medium to high speed 30 seconds. Gradually beat in 1-1/2 cups of powdered sugar, baking powder and salt. Beat in peppermint extract, vanilla and egg. Beat in as much of the flour as you can. Using a spoon, stir in any remaining flour and candies.
3. Place remaining 3/4 cup powdered sugar in a shallow dish. Shape the dough into 1” balls; roll in powdered sugar. Press each ball into bottom and up sides of prepared muffin cups.
4. Place cherry, stem side up. In each cup (cherry will not fill cup). Bake about 12 minutes or until pastry is browned. Sprinkle with coarse sugar. Cool 10 minutes in pan.
5. Using a small, sharp knife, loosen tassies from cups. Transfer to wire rack. Cool completely. Makes about 48 tassies.

Cherry Coconut Oatmeal Scones

Makes 8

Ingredients:

• 2 cups whole wheat pastry flour
• 1/3 cup maple sugar, or granulated sugar
• 2 1/2 tsp baking powder
• 1 tsp cinnamon
• 1/2 tsp cardemom
• 1/4 tsp nutmeg
• 1/4 tsp salt
• 1 stick cold organic butter, cut into chunks
• 1 cup toasted large flake coconut, toasted

-

• 1/2 cup regular rolled oats
• 1 cup cold full fat coconut milk (chilled in the fridge is best), mixed well
• 1 Tbsp pure vanilla extract
• 16 oz fresh organic cherries, quartered
• coconut milk for brushing
• turbinado sugar for sprinkling

Directions:

1. Preheat oven to 425 degrees with the rack set at the middle postition. Line a baking sheet with parchment. In a large bowl, combine the flour, sugar, baking powder, and salt. Cut in the butter with a pastry blender or 2 knives until the mixture starts to clump into pea sized pieces. Mix in the coconut and oats. In a small bowl, stir the vanilla into the coconut milk. Add the milk to the dough, and stir a few times, but do not overmix. The dough should hold together when squeezed, but still be clumpy. Fold in cherries until evenly distributed. Place dough on a floured work surface, and shape into a 4 inch wide log. Use a bench scraper to cut into triangles. There should be about 8. Place scones on the prepared baking sheet, reshaping slightly if necessary. Brush the tops with the coconut milk, and sprinkle with turbinado sugar. Bake for about 15 minutes or until golden brown. Cool on a wire rack. Makes 8.

Black Forest Cupcakes

Cook: 22 min / Yield: 24 cupcakes

Ingredients:

• 1 (18.25-ounce) box devil’s food cake mix
• 1 1/3 cups black cherry soda
• 1/2 cup vegetable oil
• 3 eggs
• 1 container vanilla frosting
• 2 teaspoons cherry extract
• 1 to 2 drops pink food coloring
• 24 whole maraschino cherries with stems

Directions:

1. Preheat oven to 350 degrees F. Line 2 (12-cup) muffin tins with paper liners.
2. In a large bowl combine cake mix, soda, vegetable oil and eggs. Using a hand mixer combine all ingredients, batter will still be somewhat lumpy. Pour batter into muffin cups. Bake 19 to 22 minutes, turning the pans halfway through baking. Remove to a rack and allow to cool completely.
3. In a large bowl combine frosting, extract and pink food coloring. When cupcakes are cool ice with pink cherry frosting and top each with a maraschino cherry.

Cherry Chocolate Floats Recipe

7 Servings / Prep/Total Time: 30 min.

Ingredients:

• 1 cup water
• 3/4 cup sugar
• 2 cups carbonated water, chilled
• 3 tablespoons maraschino cherry juice
• Chocolate syrup
• 14 scoops chocolate ice cream
• Whipped cream in a can
• 7 maraschino cherries

Directions:

1. In a large saucepan, bring water and sugar to a boil. Reduce heat; simmer for 5 minutes. Cool. Stir in carbonated water and cherry juice.
2. Drizzle chocolate syrup in each of seven chilled glasses. Place two scoops of ice cream in each glass. Pour carbonated water mixture over ice cream; top each with whipped cream and a cherry. Serve immediately. Yield: 7 servings.

Nutrition Facts: 1 serving (calculated without chocolate syrup and whipped cream) equals 240 calories, 7 g fat (4 g saturated fat), 22 mg cholesterol, 51 mg sodium, 44 g carbohydrate, 1 g fiber, 3 g protein.