How To make Cherry City Amaretto Cherry Cream Pie Part 2
See part 1 for ingredients 1. For crust, prepare and bake Crisco Single Crust. Cool
completely. 2. For cream layer, combine 2/3 cup granulated sugar, 1/4
cup cornstarch and salt in medium saucepan. Stir in cream and milk. Cook and stir on medium heat until mixture comes to a boil. Boil 1 minute. Remove from heat. Stir half of mixture into beaten egg yolks. Mix well. Return mixture to saucepan. Blend well. Boil and stir 1 minute. Remove from heat. Stir in Golden Crisco Shortening and almond extract. Cool to room temperature. Refrigerate. 3. For filling, drain cherries, reserving 1/2 cup liquid.
Pat cherries with paper towels. Combine 2/3 cup granulated sugar, 2 tablespoons cornstarch, flour and salt in medium saucepan. Mix until smooth. Cook and stir on medium heat until mixture is thickened and clear. Add cherries. Cook and stir on low heat 10 to 15 minutes. Remove from heat. Stir in Amaretto, food colour, lemon juice, vinegar and Golden Crisco Shortening. Cool to room temperature. 4. For topping, combine gelatin and water in very small
saucepan. Cook and stir on low heat until gelatin dissolves. Cool until warm, but still liquid. 5. Beat whipping cream in medium bowl at high speed of
electric mixer until soft peaks form. Beat in gelatin slowly. Beat in icing sugar and almond extract. 6. To assemble pie, spread cream layer in cooled pie
crust. Cover with cherry filling. Pipe topping over filling in decorative fashion. Sprinkle with shaved chocolate and slivered nuts. Refrigerate. -----
How To make Cherry City Amaretto Cherry Cream Pie Part 2's Videos
How to make the PERFECT CHEESECAKE with Cherry Sauce
Homemade cheesecake is easy and everyone will be impressed with this New York Cheesecake Recipe. The secret to a perfect cheesecake is using the water bath method!
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
CHEESECAKE CRUST INGREDIENTS:
►1 1/2 cups graham cracker crumbs (from 12 crackers)
►6 Tbsp unsalted butter, melted
►1 Tbsp granulated sugar
CHEESECAKE INGREDIENTS:
►2 1/4 lb (4.5 8-oz packages) cream cheese, room temperature
►1 1/4 cups granulated sugar
►6 large eggs, room temperature
►1/4 cup sour cream
►1/2 Tbsp vanilla extract
???? PRINT RECIPE HERE:
CHERRY SAUCE INGREDIENTS:
►4 cups sweet cherries (fresh or frozen), pitted*
►1/4 to 1/3 cup water
►1 Tbsp cornstarch
►1 Tbsp lemon juice
►2 Tbsp sugar
????PRINT INSTRUCTIONS:
Vanilla Extract Recipe:
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How To Make Chocolate Covered Cherry Cookies with a Cherry Surprise Inside!
#ChocolateCoveredCherryCookies #Cookies #ChristmasDesserts
If you like Chocolate Covered Cherries you will like these cookies! They are Chocolate Covered Cherries in a cookie form and perfect for Christmas, Valentine's Day or anytime you are in the mood for one. I have listed the recipe below should you decide to make them. Enjoy!
CHOCOLATE COVERED CHERRY COOKIES
INGREDIENTS:
1/2 cup softened butter
1 cup sugar
1 large egg
1 1/2 tsp. vanilla extract
1 1/2 cups all purpose flour
1/2 cup unsweetened cocoa
1/4 tsp. salt
1/4 tsp. baking powder
1/4 tsp. baking soda
30 to 48 Maraschino Cherries -blotted - ampoule will depend on the size cookie you make.
CHOCOLATE FROSTING:
1 cup semisweet chocolate morsels
1/2 cup sweetened condensed milk
2-4 tsps. Maraschino cherry juice from the jar
INSTRUCTIONS:
In a stand mixer cream together the butter and the sugar until light and fluffy.
Next beat in the egg and the vanilla extract.
In a separate bowl combine your dry ingredients.
Gradually add your dry ingredients to the creamed mixture and mix thoroughly.
Shape the dough into 1 inch round balls.
Place them on the cookie sheet.
Use your thumb to make a well in the center of the ball.
Place one cherry on each cookie in the well you make.
Bake the cookies for 10 minutes.
While the cookies are baking make your frosting by melting your chocolate chips and your condensed milk together. I use the microwave and check every 15 or 20 seconds by stirring to make sure the chocolate doesn't burn.
Next add your cherry juice to the chocolate mixture. Stir until smooth.
As soon as your cookies come out of the oven while still hot spoon one teaspoon of the frosting over the cherry covering it completely.
Allow your cookie to cool completely and make sure the chocolate is set before storing them in an airtight container.
I store mine is a single layer.
Enjoy!
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New York Style Cheesecake Recipe | PHILADELPHIA Cream Cheese
Change up your dessert with this awesome New York Style Cheesecake recipe made with PHILADELPHIA Cream Cheese! You can never go wrong with a tried-and-true classic! For this recipe and more like it visit
Prep Time: 15 Min.
Total Time: 5 Hr. 25 Min.
Servings: 16
INGREDIENTS
- 20 OREO Cookies, finely crushed (about 2-1/4 cups)
- 3 Tbsp. butter or margarine, melted
- 5 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
- 1 cup sugar
- 3 Tbsp. flour
- 1 Tbsp. vanilla
- 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
- 4 eggs
- 1 can (21 oz.) cherry pie filling
Jam Making with Al
Join Al Chisholm, owner of Al's Backwoods Berrie, as he discusses the production of jam making (including some unusual flavors - Twisted Apple with Whiskey, Strawberry Champagne, Pineapple Ghost Pepper Bourbon Sauce, and others); how alcohol infusion changes the flavor of the product; as well as how he started in the business. Marketing, pricing and sales will also be discussed.
Check out Al's Backwoods Berrie's website!
Recipe: Cherry Pina Colada Pops
These sweet vegan popsicles are a must-try this summer. They might be low in fat and calories, but they’re 100% deliciously refreshing. Get the recipe here:
Cherry Pina Colada Pops
Prep time: 15 min.
Freezing time: 4 to 6 hr.
Total time: 6 hr., 15 min.
Yield: 10 pops
1 cup (250 mL) roughly chopped fresh pineapple
1 can (520 mL) coconut water
3 tbsp (45 mL) sugar
1 tbsp (15 mL) lime juice
1/2 cup (125 mL) halved ground cherries (also known as physalis or cape gooseberries)
Directions:
1. Place pineapple in food processor, pulse until finely chopped. Pour into bowl and stir in coconut water, sugar and lime juice. Let stand for about 5 min. or until sugar dissolves.
2. Divide halved cherries among ten 1/3-cup (75-mL) ice pop moulds. Pour pineapple mixture evenly into each mould. Freeze for 4 to 6 hr., or until firm.
Tip: Substitute ground cherries with pitted and halved Rainier cherries, if desired.
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