Type what you have

Ingredients

• ✓ tart cherry
• all-purpose flour
• baking powder
• margarine
• margarine
• sugar
• vanilla extract
• egg
• cocoa powder
• cornstarch
• white sugar
• milk
• vanilla extract
• semisweet chocolate chip
• vegetable oil

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with parchment paper.
2. 2 To make the cake layers: Sift flour and baking powder together into a bowl; set aside. Beat 1 cup plus 2 tablespoons butter with an electric mixer in a large bowl until light and fluffy. Beat in white sugar, vanilla extract, and 5 egg yolks. Stir in flour mixture until just combined.
3. 3 Beat egg whites in a glass, metal, or ceramic bowl until foamy; continue to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape.
4. 4 Gently fold 1/3 of the egg whites into the batter, keeping as much volume as possible. Add the remaining egg whites, folding just until incorporated.
5. 5 Pour half of the batter into a separate bowl. Sift cocoa powder into one bowl of batter; stir until just combined.
6. 6 Pour white cake batter into the prepared baking dish, then spread chocolate cake batter on top. Pat cherries dry with paper towels, and sprinkle them evenly on top.
7. 7 Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 25 to 30 minutes; set aside to cool.
8. 8 To make the custard filling: Whisk cornstarch and 1/2 cup sugar together in a small bowl. Heat milk in a small saucepan just until hot but not boiling. Whisk in cornstarch mixture until smooth; bring mixture to a boil, whisking constantly, until mixture is thick and easily coats the back of a spoon, about 2 to 3 minutes. Remove from heat and stir in vanilla.
9. 9 Spread custard filling over cooled cake; press a piece of plastic wrap directly onto the surface of the custard filling so it doesn't form a skin. Refrigerate until set, at least 2 hours to overnight.
10. 10 To make the chocolate glaze: Place chocolate chips in a microwave-safe bowl. Heat at 30 second intervals, stirring each time, until just melted and smooth. Stir in oil until glossy.
11. 11 Spread chocolate glaze over chilled custard layer. When the glaze has set slightly, about 10 minutes, drag a fork lightly across the surface in wavy lines to create a wave pattern on the chocolate.
12. 12 Let glaze set completely before slicing cake into squares. Enjoy!

By CobaltSerenity

Ingredients

• ✓ tart cherry
• white sugar
• vodka

Instructions

1. 1 Put cherries in a clean, 1-quart glass jar; add sugar. Fill the rest of the jar with vodka. Place lid on jar and shake. Cherries will float in the beginning and will settle in time.
2. 2 Store jar in a cool, dark area for 1 to 4 months, shaking jar occasionally.

By Crockpot Kerry

Ingredients

• ✓ tart cherry
• sugar
• cornstarch

Instructions

1. 1 Gather the ingredients.
2. 2 Place cherries into a saucepan over medium heat. Cover and cook, stirring often, until cherries release their juices and come to a simmer, 10 to 15 minutes.
3. 3 Whisk sugar with cornstarch in a bowl until combined; pour mixture into hot cherries and juice. Stir until thoroughly combined.
4. 4 Bring to a simmer over low heat; cook until thickened, about 2 minutes. Remove from heat and let cool before using as pie filling.

By mrsC

Ingredients

• ✓ tart cherry
• sugar
• white wine
• almond extract
• salt

Instructions

1. 1 Place pitted cherries into the work bowl of a food processor, and process until pureed, about 1 minute. Add sugar, white wine, almond extract, and salt to the pureed cherries; process to mix well, about 30 seconds.
2. 2 Pour the mixture into a 6-cup freezer container with a flat bottom. Cover the sorbet, and freeze until partially frozen, 3 to 4 hours. Stir and scrape the frozen sorbet into the soft part of the sorbet to mix well; cover and freeze 2 to 3 more hours. Repeat stirring and scraping, cover again, and freeze overnight.

By xvc

Ingredients

• ✓ tart cherry
• brown sugar
• white sugar
• tapioca
• almond extract
• cinnamon
• salt
• butter
• pastry
• milk

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 In a large bowl, gently stir the cherries, brown sugar, and white sugar until all the sugar has dissolved. Mix in the tapioca, almond extract, cinnamon, and salt. Let stand 15 minutes. Pour into a 9x13 inch baking dish, and dot with butter.
3. 3 Roll our pie pastry into a rectangle slightly larger than the baking dish, and place over the cherries. Tuck in corners, and make several slits in the dough. Brush with milk.
4. 4 Bake 45 minutes in the preheated oven, until crust is lightly browned and filling is bubbly. Cool 1 hour before serving.

By s warren

Ingredients

• ✓ tart cherry
• all-purpose flour
• sugar
• milk
• vegetable oil
• baking powder
• sugar
• almond extract

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
2. 2 In a bowl, stir together flour, 1 cup sugar, milk, oil, and baking powder to make a smooth batter; scrape batter into the prepared baking dish.
3. 3 In a separate bowl, stir cherries with 1 cup sugar and almond extract; spoon over batter.
4. 4 Bake in the preheated oven until cake is lightly browned and a toothpick inserted into the center of the cake comes out clean, about 30 minutes.

By xvc

Ingredients

• ✓ tart cherry
• wooden pop stick
• sugar
• cornstarch
• water
• almond extract
• pie crust
• confectioners sugar
• milk
• vanilla extract
• candy sprinkle

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Soak wooden pop sticks in water.
2. 2 Place the cherries into a saucepan, and stir in white sugar, cornstarch, water, and almond extract. Stirring constantly, bring the mixture to a boil over medium heat, and cook until thick, about 2 minutes. Remove from heat and let cool.
3. 3 On a floured surface, unroll the pie crusts, and roll each crust out to an 11-inch circle. Cut each crust into 18 rectangles about 1 1/2-inch by 2 inches.
4. 4 Place 18 squares onto the prepared baking sheet about 1 inch apart, and place a wooden pop stick onto each square so that about 1 inch of the stick is on the dough rectangle. Spoon about 1 teaspoon of the cherry filling into center of each dough rectangle. Top each tart with a second rectangle of dough, and crimp the edges of the little tarts with a fork. Press dough around stick to help hold the stick in place.
5. 5 Bake in the preheated oven until the tarts are lightly browned at the edges, 10 to 12 minutes. Allow to cool.
6. 6 Make the glaze by stirring confectioners' sugar with milk and vanilla extract until smooth and pourable (not thin). Spread a coating of glaze over each tart, and sprinkle the tarts with candy sprinkles. Allow the glaze to set for several hours before serving.

By Cheri

Ingredients

• ✓ tart cherry
• water
• white sugar
• cinnamon
• water
• cornstarch

Instructions

1. 1 Bring 3/4 cup water, sugar, and cinnamon to a boil in a saucepan; reduce heat and simmer until sugar is dissolved, 3 to 4 minutes. Add cherries; bring back to a boil. Reduce heat and simmer until cherries soften, about 5 minutes.
2. 2 Mix 2 tablespoons water and cornstarch together in a small bowl; pour over the cherry mixture in the saucepan. Stir until thickened, 1 to 2 minutes. Let cool, 10 to 15 minutes. Transfer to a container and refrigerate for up to 3 days.

By trixie_stardust73

Ingredients

• ✓ tart cherry
• apple
• chicken broth
• walnut
• herb-seasoned dry bread stuffing mix
• celery
• onion
• butter
• pork loin chop
• olive oil
• salt
• black pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Butter a 2 1/2-quart casserole dish.
2. 2 Mix apple, chicken broth, cherries, walnuts, stuffing mix, celery, onion, and melted butter together in a large bowl; transfer to the prepared casserole dish.
3. 3 Season pork chops with salt and black pepper.
4. 4 Heat olive oil in a large, non-stick skillet over medium-high heat. Cook pork chops in hot oil until browned on one side, 2 to 3 minutes. Arrange the chops atop the stuffing mixture with the browned side facing up; press into the stuffing. Cover dish with aluminum foil.
5. 5 Bake in preheated oven for 25 minutes. Remove aluminum foil and continue baking until pork chops are cooked through, about 10 to 15 minutes more. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

By Bibi

Ingredients

• ✓ tart cherry
• butter
• white sugar
• brown sugar
• egg
• vanilla extract
• almond extract
• all-purpose flour
• baking soda
• white chocolate chip
• almond

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Combine butter, white sugar, brown sugar, eggs, vanilla extract, and almond extract in a large mixing bowl; beat with an electric mixer on medium speed until thoroughly mixed.
3. 3 Combine flour and baking soda in a separate bowl; gradually add to the butter mixture, mixing until incorporated. Stir in white chocolate chips, cherries, and almonds. Drop teaspoonfuls of dough onto ungreased baking sheets.
4. 4 Bake in the preheated oven until golden brown, 12 to 15 minutes.

By Jill from Michigan

Ingredients

• ✓ tart cherry
• rolled oat
• puffed rice cereal
• coconut flakes
• almond
• honey
• peanut butter
• brown sugar
• coconut oil
• vanilla extract
• salt
• semisweet chocolate chip

Instructions

1. 1 Line a 9x13-inch baking pan with a piece of parchment paper that is large enough to go up all sides of the pan.
2. 2 Combine oats, rice cereal, coconut, almonds, and cherries in a large mixing bowl and set aside.
3. 3 Combine honey, peanut butter, brown sugar, coconut oil, vanilla extract, and salt in a small saucepan. Heat over medium heat until brown sugar is melted; continue to simmer for 1 minute more. Pour heated mixture into the dry ingredients and stir to fully combine. Stir in chocolate chips.
4. 4 Pour granola into the prepared baking pan and press firmly with a nonstick spatula or lightly oiled hands to tightly compact and distribute evenly throughout.
5. 5 Refrigerate for 2 hours.
6. 6 Remove from the refrigerator and slice into 20 equal portions. Tightly wrap individually in plastic wrap or serve immediately.

By Collette Duck

Ingredients

• ✓ tart cherry
• cream cheese
• cherry jam
• wonton wrapper
• water
• cooking spray
• sugar
• cinnamon

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C).
2. 2 Whisk together cream cheese and jam in a small bowl; stir in dried cherries.
3. 3 Place a wonton wrapper on a work surface with a corner pointing toward you. Moisten edges with water. Spoon a rounded teaspoon of cherry mixture just below center of wrapper. Fold bottom corner over filling, tucking it under on the other side. Fold side corners over filling; roll egg roll away from you toward remaining corner. Repeat with remaining wrappers and filling.
4. 4 Coat both sides of egg rolls with cooking spray. Arrange egg rolls, in batches if necessary, in a single layer in the air fryer basket.
5. 5 Cook in the preheated air fryer until well browned, 4 to 5 minutes.
6. 6 Meanwhile, whisk together sugar and cinnamon in a shallow bowl.
7. 7 Remove egg rolls from the air fryer and immediately roll in cinnamon sugar, using two forks. Cool on a wire rack for 5 to 10 minutes. Serve warm.

By Allrecipes

Ingredients

• ✓ tart cherry
• salt
• black pepper
• thyme
• garlic powder
• rosemary
• paprika
• butter
• cornish game hen
• white wine
• red wine
• orange juice
• brown sugar
• butter
• all-purpose flour

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Combine sea salt, black pepper, thyme, garlic powder, rosemary, and paprika in a bowl. Place hens on a baking sheet and evenly brush with 5 tablespoons butter. Rub hens with spice mixture.
3. 3 Bake hens in preheated oven until no longer pink at the bone and the juices run clear, about 1 1/2 hours, basting every 1/2 hour with white wine. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C).
4. 4 Mix cherries, red wine, orange juice, and brown sugar in a saucepan; bring to a boil for 2 to 3 minutes. Reduce heat to medium-low, stir in 2 tablespoons butter, and cook until sugar is dissolved and butter is melted, about 10 minutes. Sprinkle flour into the sauce; whisk until thickened, 2 to 3 minutes. Drizzle cherry sauce over cooked hens.

By Slim Cooker

Ingredients

• ✓ tart cherry
• cornstarch
• lemon juice
• maple syrup
• almond extract
• vanilla extract
• egg
• maple syrup
• whole milk greek yogurt
• butter
• nutmeg
• salt
• baking powder
• baking soda
• cinnamon
• almond
• flax meal
• almond flour
• rolled oat

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x9-inch glass baking pan.
2. 2 Mix oats, almond flour, flax meal, sliced almonds, cinnamon, baking soda, baking powder, salt, and nutmeg together in a large bowl until well combined.
3. 3 Whisk melted butter, Greek yogurt, maple syrup, egg, vanilla, and almond extract in a small bowl or measuring cup until thoroughly combined and no lumps of yogurt remain. Add wet ingredients to dry, and stir until mixture is well combined. Set aside.
4. 4 Place frozen cherries into the prepared baking pan. Add 1/3 cup maple syrup, lemon juice, and cornstarch. Toss to combine until there are no dry clumps of cornstarch remaining. Spread cherry mixture evenly into the pan.
5. 5 Use a small measuring cup or ice cream scoop to place 9 even dollops of the oat mixture on top of the cherries.
6. 6 Bake in the preheated oven until topping in browned and cherries are bubbling, 35 to 40 minutes. Tent the pan with aluminum foil if the topping begins to brown too quickly. Cool for 10 to 15 minutes before serving; the filling will thicken as it cools.

By Kim

Ingredients

• ✓ tart cherry
• white sugar
• brandy
• cooking spray
• milk
• all-purpose flour
• egg
• vanilla extract
• lemon zest
• salt
• allspice
• confectioners' sugar

Instructions

1. 1 Combine cherries, 1/3 cup white sugar, and brandy in a bowl; soak for 1 hour.
2. 2 Preheat the oven to 450 degrees F (230 degrees C). Coat a 9-inch pie plate with cooking spray.
3. 3 Transfer cherries to the prepared pie plate using a slotted spoon; pour brandy mixture into a blender. Add remaining 1/3 cup white sugar, milk, flour, eggs, vanilla extract, lemon zest, salt, and allspice to the blender; pulse until batter is smooth, then pour over cherries.
4. 4 Bake in the preheated oven for 5 minutes. Reduce heat to 350 degrees F (175 degrees C); continue baking until golden and puffy, 45 to 50 minutes. Cool slightly; dust with confectioners' sugar.

By MONIQUEWS

Ingredients

• ✓ tart cherry
• lime zest
• salt
• brown sugar
• butter
• vanilla extract
• egg
• butter
• sugar
• salt
• baking soda
• baking powder
• all-purpose flour
• pineapple juice
• pineapple slice
• vanilla extract
• salt
• lime zest
• egg
• lime juice
• evaporated milk
• sweetened condensed milk

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 10-inch fluted tube pan (such as Bundt®).
2. 2 Combine condensed milk, evaporated milk, lime juice, eggs, lime zest, salt, and vanilla extract for flan in a large bowl; whisk until thoroughly combined. Pour mixture into the prepared pan.
3. 3 Remove 4 pineapple slices and 1/2 cup pineapple juice from the can of pineapple. Cover and place in the refrigerator to reserve for the caramel topping.
4. 4 Place remaining pineapple slices and juice in the bowl of a food processor; blend until smooth. This should result in approximately 1 1/4 cups pureed pineapple.
5. 5 Whisk flour, baking powder, baking soda, and salt together in a small bowl until combined.
6. 6 Cream sugar and butter in a large bowl until light and fluffy. Beat in eggs, 1 at a time, mixing well after each addition. Mix in vanilla. Add 1/2 of the dry ingredients, and mix until just combined. Stir in 1/2 of the pineapple puree until just combined. Continue adding dry ingredients alternately with pineapple puree, mixing until just combined. Place large spoonfuls of cake batter over the flan layer as evenly as possible; don't worry if they mix, they will separate during baking. Cover the Bundt® pan tightly with lightly greased aluminum foil and place it into a large roasting pan.
7. 7 Place in the preheated oven and fill the roasting pan with enough water to come 1/3 of the way up the sides of the Bundt® pan, or at least 1 inch deep. Bake in the hot water bath until a toothpick inserted into the center comes out clean, about 1 1/2 hours.
8. 8 Remove from the water bath, remove aluminum foil, and allow cake to cool in the pan for 1 hour. Carefully run a table knife around the edges to loosen. Invert carefully onto a serving plate or platter and allow to cool to room temperature, about 30 minutes. Loosely cover cake and place into the refrigerator for 4 hours to overnight.
9. 9 Shortly before you are ready to serve the cake, combine butter and brown sugar for caramel topping in a large skillet over medium-low heat. Cook, stirring often, until bubbling and sugar has melted, about 2 minutes. Pour in reserved 1/2 cup pineapple juice; cook and stir until mixture is bubbling and thoroughly combined, about 2 minutes. Add reserved pineapple slices and cook, stirring the sauce frequently, about 3 minutes. Flip pineapple slices over; cook and stir until sauce has thickened and turned a slightly deeper golden brown color, about 3 minutes more.
10. 10 Quickly and carefully place the pineapple slices on top of the cooled cake. Spoon caramel sauce over top of the pineapple slices and cake. Garnish with lime zest and cherries.

By Kim

Ingredients

• ✓ tart cherry
• brown sugar
• all-purpose flour
• oat
• butter
• cinnamon
• water
• sugar
• cornstarch
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine brown sugar, flour, oats, butter, and cinnamon in a bowl until crumbly; press ½ crust mixture into the bottom of an 8x8-inch pan. Top crust with cherries.
3. 3 Combine water, white sugar, cornstarch, and vanilla extract in a saucepan over medium heat; bring to a simmer. Cook and stir until sugar dissolves and syrup is clear, about 5 minutes. Pour syrup over cherries; top with remaining crust mixture.
4. 4 Bake in the preheated oven until topping is brown and filling is bubbling, 30 to 35 minutes.

By luvs2cook

Ingredients

• ✓ tart cherry
• all-purpose flour
• baking soda
• salt
• butter
• butter flavored shortening
• white sugar
• brown sugar
• egg
• vanilla extract
• almond extract
• walnut
• pecan
• semi-sweet chocolate chunk

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease baking sheets. Whisk together flour, baking soda, and salt; set aside.
2. 2 Beat unsalted butter, butter flavored shortening, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Add eggs one at a time; beat in vanilla extract and almond extract with last egg. Mix in flour mixture until just incorporated. Fold in cherries, walnuts, pecans, and chocolate chunks, mixing just enough to evenly combine. Drop by rounded spoonfuls onto the prepared cookie sheets.
3. 3 Bake in the preheated oven until browned around the edges, 11 to 13 minutes. Cool on cookie sheet for 2 minutes; remove cookies to a wire rack to cool completely.

By Pat B

Ingredients

• ✓ tart cherry
• all-purpose flour
• lard
• water
• egg
• white vinegar
• salt
• white sugar
• tapioca
• raspberry
• lemon juice
• almond extract
• egg
• heavy cream
• sugar

Instructions

1. 1 Put flour in a bowl and cut in lard. Mix ice water, egg, vinegar, and salt together in a separate bowl. Add to flour-lard mixture and mix until well combined. Divide pastry in half, wrap in plastic, and chill for at least 1 hour.
2. 2 Combine 1 1/2 cups sugar and tapioca in a bowl. Add raspberries, cherries, lemon juice, and almond extract. Let fruit filling stand 15 minutes.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch glass pie plate.
4. 4 Roll out one pastry to fit the pie plate. Place bottom crust in the pie plate. Roll remaining dough into a 10-inch circle and cut into 1/2-inch strips. Add filling to the pie plate. Moisten rim of bottom crust with water. Starting with longest strips, lay 2 in an 'X' in center of pie. Alternate horizontal and vertical strips, weaving in a lattice pattern. Use shortest strips for edges. Fold edge strips under rim of bottom crust. Flute crust edges.
5. 5 Stir egg and cream together in a bowl. Brush lattice with egg mixture and sprinkle with coarse sugar.
6. 6 Bake in the preheated oven until filling is bubbly and crust is golden, about 1 hour. Remove from oven and cool on a wire rack.

By Mama Fresh

Ingredients

• ✓ tart cherry
• white sugar
• lemon juice
• cornstarch
• all-purpose flour
• cocoa powder
• baking soda
• baking powder
• salt
• brown sugar
• butter
• white sugar
• egg
• vanilla extract
• sour cream
• coffee
• butter
• powdered sugar
• vanilla extract
• salt
• heavy cream

Instructions

1. 1 Bring cherries, 1/2 cup white sugar, and lemon juice to a simmer in a medium pot over medium-low heat. Cook until sugar is dissolved, stirring frequently. Transfer 2 tablespoons cherry juice from pot to a small bowl; stir in cornstarch until thoroughly combined. Stir cornstarch mixture into the pot; simmer until thickened and slightly reduced, about 5 minutes.
2. 2 Cool compote completely. Measure 1 cup compote for cupcake batter; reserve remaining compote, about 6 tablespoons, for frosting.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Line cups of two standard 12-cup muffin tins with paper liners or grease cups.
4. 4 Whisk flour, cocoa powder, baking soda, baking powder, and 1/2 teaspoon salt together in a medium bowl. Set aside.
5. 5 Beat brown sugar, 1/2 cup butter, and 1/2 cup white sugar together in a large bowl until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Stir in 2 teaspoons vanilla extract. Add flour in 3 batches, alternating with sour cream and cooled coffee, beginning and ending with flour mixture and mixing after each addition until just combined.
6. 6 Stir until batter is smooth, but do not overmix. Gently fold in reserved 1 cup cherry compote. Spoon batter into the prepared muffin cups, filling each 2/3 full.
7. 7 Bake in the preheated oven until tops spring back lightly when touched, 15 to 18 minutes. Cool in tins 3 to 5 minutes before transferring to a wire rack to cool completely.
8. 8 Meanwhile, beat 1 cup butter in a large bowl with an electric mixer until light and fluffy. Add confectioners' sugar, 1 cup at a time, beating well after each addition. Beat in 1 teaspoon vanilla extract and 1/4 teaspoon salt. Add 2 tablespoons reserved cherry compote; beat on medium-high speed until thoroughly combined. Repeat twice more with remaining 4 tablespoons cherry compote, beating well after each addition. Add heavy cream; beat until frosting is fluffy, 2 to 3 minutes.
9. 9 Spread or pipe frosting over cooled cupcakes.

By Kim