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White Chocolate Cranberry Cheesecake Cookie Bars
Dessert

White Chocolate Cranberry Cheesecake Cookie Bars

4.0

Prep
20 min
Cook
35 min
Total
115 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  2. 2 Beat brown sugar and butter together in a bowl using an electric mixer until smooth and creamy. Add 1 egg, 1 teaspoon vanilla extract, and almond extract; mix until combined. Stir flour and salt into creamed mixture until crust mixture is well combined; fold in white chocolate chips and dried cranberries. Press crust mixture into the prepared baking dish.
  3. 3 Beat sweetened condensed milk and cream cheese together in a bowl using an electric mixer until well combined. Add 2 eggs, lemon zest, and 1 teaspoon vanilla extract; beat well. Spread cream cheese mixture over crust mixture.
  4. 4 Whisk cherry preserves in a small bowl until runny. Drop spoonfuls of cherry preserves over cream cheese mixture layer. Lightly draw a knife through cream cheese mixture creating a swirling pattern.
  5. 5 Bake in the preheated oven until cheesecake is lightly browned and crust pulls away from sides of dish, 35 to 40 minutes. Cool and refrigerate before serving, at least 1 hour.

By shackbart

Ravioli Dolci (Sweet Ravioli)
Dessert Italian

Ravioli Dolci (Sweet Ravioli)

4.6

Prep
Cook
10 min
Total
10 min

Instructions

  1. 1 In a medium bowl, cream together the butter and sugar until smooth. Beat in the egg, then stir in the vanilla and almond extracts and lemon zest. Combine the flour, baking soda and salt; stir into the creamed mixture until a smooth dough forms. Divide dough into halves. Roll each portion out between two sheets of waxed paper into a 12 inch square. Refrigerate for at least one hour.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  3. 3 Remove one piece of the dough from the refrigerator, remove the top layer of waxed paper, and cut into 1 1/2 inch squares. Place about 1/4 teaspoon of the cherry preserves into the center of the first sheet of squares. Set aside. Remove the remaining piece of dough from the refrigerator, remove top layer of waxed paper, and cut into 1 1/2 inch squares also. Poke holes for venting in these squares using a fork. Place each vented square over one of the filled squares, and gently seal the edges by pressing with the tines of a fork. Place cookies 2 inches apart onto prepared cookie sheets.
  4. 4 Bake for 9 to 11 minutes in the preheated oven, or until the edges are lightly browned. Allow cookies to cool for 5 minutes on the baking sheets before removing to wire racks to cool completely. Dust cookies with confectioners' sugar while they are still warm.

By Justin Sinclair

Cream Cheese-Filled Coffeecake With Fruit Preserves and Crumble Topping
Dessert

Cream Cheese-Filled Coffeecake With Fruit Preserves and Crumble Topping

4.2

Prep
Cook
Total

Instructions

  1. 1 Adjust oven rack to lower-middle position and heat oven to 375 degrees. Spray a 9-inch square metal baking pan with cooking spray. Fold a 17-inch length of heavy-duty foil to 8 1/2 inches wide and fit in the pan bottom and up 2 sides, so you can use the foil overhang as a handle to pull the baked cake from the pan.
  2. 2 Topping: Use hands to thoroughly mix ingredients in a medium bowl, pressing together to form large clumps; set aside.
  3. 3 Cream cheese filling: Beat cream cheese and sugar with an electric mixer until thoroughly mixed. Beat in egg and vanilla until smooth; set aside.
  4. 4 Cake: Mix flour, baking powder, baking soda and salt in a medium bowl; set aside.
  5. 5 Beat butter and sugar with an electric mixer set on medium-high until light and fluffy. Beat in egg until smooth. Beat in half the dry ingredients, then the remaining yogurt. Beat until ingredients are fully incorporated.
  6. 6 Spread batter evenly over prepared pan. Spread cream cheese filling over batter. Dollop fruit filling (or sprinkle chocolate chips) over cream cheese filling. Finally, sprinkle evenly with crumble topping, pressing on it lightly to adhere.
  7. 7 Bake until batter is fully set and topping is golden brown, about 45 minutes. Transfer pan to a wire rack to cool for 5 minutes. Run a thin-bladed knife around the sides, then use foil handles to pull cake from pan onto the wire rack. Cool to room temperature and serve. Can be covered with foil and stored at room temperature for one day.

By USA WEEKEND columnist Pam Anderson

Mazurek (Polish Easter Cake)
Dessert European

Mazurek (Polish Easter Cake)

Prep
40 min
Cook
30 min
Total
135 min

Instructions

  1. 1 Make cake: Combine 1 1/2 cups plus 2 tablespoons butter, sugar, and egg in a large bowl; beat with an electric mixer until creamy. Beat in mashed egg yolks until incorporated. Add flour, ground almonds, and lemon zest. Knead into a dough. Cover and refrigerate for 1 hour.
  2. 2 Preheat the oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with parchment paper.
  3. 3 Roll out 2/3 of the dough on a lightly floured surface into a rectangle the size of the baking sheet. Lay onto the prepared baking sheet. Roll remaining dough into finger-thick rolls. Press dough rolls onto cake in a diamond-shaped pattern. Brush rolls with beaten egg.
  4. 4 Bake in the preheated oven until golden brown, 20 to 25 minutes.
  5. 5 Make decoration: Pour water into a small saucepan. Sprinkle gelatin powder on top. Let stand until softened, about 1 minute. Place over low heat; stir constantly until granules are completely dissolved, about 3 minutes.
  6. 6 Heat cherry and apricot preserves in 2 separate small pots over low heat until hot. Strain through a fine-mesh sieve into 2 separate bowls. Mix 1/2 of the dissolved gelatin into each flavor.
  7. 7 Alternate filling the diamond shapes of cake with the 2 different flavors. Arrange almonds and candied cherries into flower shapes on top.

By mar_janna

"Bowl Full of Cherry" Ham Glaze

"Bowl Full of Cherry" Ham Glaze

4.8

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Stir cherry preserves, red wine, brown sugar, and allspice together in a saucepan.
  2. 2 Place over medium heat and bring to a simmer. Reduce heat to low, stirring often, until glaze thickens, about 10 minutes.

By Shannon

Cherry Buttercream Frosting

Cherry Buttercream Frosting

4.8

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Cream butter in a bowl with an electric mixer on medium speed until fluffy. Beat in confectioners' sugar gradually until light and fluffy.
  2. 2 Beat in heavy cream, 1 tablespoon at a time, until frosting reaches spreading or piping consistency. Mix in cherry preserves and vanilla extract.

By mocrosby

Cherry Bacon Jam with Thyme and Cloves

Cherry Bacon Jam with Thyme and Cloves

3.0

Prep
10 min
Cook
40 min
Total
50 min

Instructions

  1. 1 In large heavy-bottomed skillet over medium-low heat, cook bacon until just crisp, turning as needed. Remove bacon from pan and drain on paper towels until cooled. Drain all but 2 tablespoons of bacon fat from pan. Increase heat to medium and cook onions for 8-10 minutes or until soft and translucent.
  2. 2 Add preserves and sugar to pan and cook over medium heat until hot and sugar has dissolved, stirring occasionally. Add in vinegar, cloves, salt and pepper and cook for 8-10 minutes or until thickened and syrupy, stirring occasionally.
  3. 3 Meanwhile finely chop bacon while jam is reducing. Add bacon and thyme to pan and stir to combine, cooking until desired consistency. Let jam cool and store in airtight jars for up to two weeks.

By Smithfield®

Cherry Ham Glaze
Pantry American

Cherry Ham Glaze

4.7

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Stir together water, vinegar, corn syrup, preserves, cinnamon, cloves, and nutmeg in a saucepan over medium-high heat. Bring to a boil, then reduce heat to low and simmer for 2 minutes.
  2. 2 Brush 1/4 to 1/3 cup of this glaze over your ham about 30 minutes before it is finished baking. Stir any ham drippings into the remaining glaze and serve alongside the sliced ham.

By DTINUSA

Cherry, Pear, and Pecan Salad
Dinner American

Cherry, Pear, and Pecan Salad

5.0

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Combine balsamic vinegar and cherry preserves for vinaigrette in a small bowl. Gradually whisk in olive oil until emulsified. Season with salt and pepper.
  2. 2 Toss mixed greens, pears, cherries, pecans, red onion, and vinaigrette in a large salad bowl.
  3. 3 Evenly distribute salad among four individual salad bowls and top with Gorgonzola cheese.

By Mommy Epstein

Cherry-Chipotle Glazed Back Ribs
Dinner

Cherry-Chipotle Glazed Back Ribs

4.0

Prep
10 min
Cook
210 min
Total
280 min

Instructions

  1. 1 About one hour before smoking, make the dry rub. Combine all ingredients in small bowl; mix well. Pat ribs dry with paper towels; generously coat both sides of ribs with rub. Set aside at room temperature for 1 hour.
  2. 2 Meanwhile, make the glaze. Combine all ingredients except cherry preserves in medium saucepan; bring to a boil over medium-high heat. Reduce heat and simmer 20 minutes until slightly thickened, stirring frequently. Remove from heat; stir in preserves. Set aside to cool.
  3. 3 Heat charcoal or gas grill for indirect cooking at 250 to 300 degrees F. Add drained wood chips, if using.
  4. 4 Place the ribs, meaty side down, over a drip pan and cook for 2 hours spraying both sides of ribs with apple juice every 20 to 30 minutes. Add about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat.
  5. 5 Remove ribs from grill. Double-wrap each rack in heavy-duty aluminum foil. Return wrapped ribs to the grill and cook for 1 1/2 to 2 hours more over indirect heat, until very tender. Add more coals as needed to maintain temperature for a charcoal grill.
  6. 6 Remove ribs from grill and unwrap. Place ribs over direct heat on grill and brush with glaze. Cook for about 5 minutes until the glaze is set. Turn ribs and repeat with more glaze.
  7. 7 Serve ribs with remaining glaze.

By Smithfield®