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Sweet Washington Cherry Pie
Dessert American

Sweet Washington Cherry Pie

4.8

Prep
40 min
Cook
35 min
Total
90 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C).
  2. 2 Combine cherries, cherry juice, brown sugar, white sugar, flour, and almond extract in a large bowl until sugar has dissolved. Set aside while preparing pastry dough, about 15 minutes.
  3. 3 Place bottom crust in a 9-inch pie plate; fill with cherry filling and dot with butter. Place top crust over filling; crimp edges to seal. Cut several steam vents in top crust with a paring knife. Cover pie edges with aluminum foil during the first 20 minutes of baking to prevent browning too quickly.
  4. 4 Bake in the preheated oven until filling is bubbling and thick, and crust is browned, 35 to 40 minutes. Cool before serving.

By Jill

Fresh Cherry Cake
Dessert American

Fresh Cherry Cake

4.6

Prep
20 min
Cook
40 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a deep 9x13-inch baking dish.
  2. 2 Whisk flour, baking powder, and salt together in a bowl.
  3. 3 Beat 1 cup sugar and butter in a separate bowl with an electric mixer until light and fluffy, 4 to 5 minutes. Stir in milk and vanilla. Add flour mixture and mix until batter is well blended and thick, 2 to 3 minutes.
  4. 4 Spread batter in the prepared baking dish. Arrange cherries over the batter, then drizzle cherry juice over top. Sprinkle remaining 1/2 cup sugar over the surface.
  5. 5 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 40 to 45 minutes.

By sonomo

Christmas Rum Punch
Drink American

Christmas Rum Punch

4.7

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 In a punch bowl, combine sugar, orange juice, and lemon juice; stir until sugar dissolves. Add cherries, triple sec, light rum, orange slices, lemon slices, and pineapple chunks. Refrigerate for 1 to 2 hours to allow flavors to blend.
  2. 2 Just before serving, pour in carbonated water and add ice.

By lv

Vegan Gelatin
Dessert

Vegan Gelatin

3.5

Prep
10 min
Cook
Total
250 min

Instructions

  1. 1 Dissolve the cornstarch in the water in a small cup or bowl and set aside. In a saucepan, combine 1 1/2 cups of cherry juice and agar-agar powder. Let stand for 5 minutes to soften. Set heat to medium-high and bring to a simmer. Simmer for 1 minute.
  2. 2 Remove from the heat and stir in the remaining juice along with the cornstarch mixture until no longer cloudy. Pour into small serving cups and refrigerate for 4 hours before serving.

By Cordelia Wylde-LaRue

Cherry Bread

Cherry Bread

3.8

Prep
20 min
Cook
60 min
Total
80 min

Instructions

  1. 1 Preheat an oven to 325 degrees F (165 degrees C).
  2. 2 Whisk together the eggs, shortening, milk, cherry juice, and vanilla extract in a bowl until evenly blended; set aside. Stir together the flour, sugar, baking powder, and salt in a separate large bowl; make a well in the center of the flour mixture. Pour the cherry juice mixture into the well and stir just until combined. Fold in the cherries. Pour the batter into a loaf pan.
  3. 3 Bake in the preheated oven until golden and the top springs back when lightly pressed, about 1 hour. Allow to cool completely on a wire rack before cutting to serve.

By RebeccaO

Cherry Dump Pudding Cake
Dessert

Cherry Dump Pudding Cake

4.7

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease a 10x10-inch baking dish.
  2. 2 In large bowl, combine flour, salt, baking powder and 1 cup sugar; stir. Add butter, milk and vanilla; beat with electric mixer for 2 minutes, or until smooth. Pour mixture into pan and cover evenly with cherries.
  3. 3 Heat cherry juice in microwave or in small saucepan, until just simmering. Sprinkle 1/2 cup of sugar over cherries, and pour hot cherry juice on top. Bake 40 to 45 minutes, or until pick inserted in center comes out clean.

By Stephanie Auld

Triple Berry Sorbet
Dessert French

Triple Berry Sorbet

5.0

Prep
10 min
Cook
10 min
Total
270 min

Instructions

  1. 1 Bring sugar and water to a boil in a saucepan over medium heat until sugar dissolves. Stir in cranberries; cook 5 minutes. Add raspberries; simmer until raspberries soften and cranberries pop, about 5 minutes more.
  2. 2 Strain mixture through a sieve; discard solids. Refrigerate cranberry-raspberry liquid for 2 hours.
  3. 3 Stir cherry juice, lime juice, and orange juice concentrate into chilled mixture.
  4. 4 Pour fruit juice mixture into an ice cream maker and freeze according to manufacturer's instructions. Transfer to an airtight container and freeze until firm, about 2 hours. Remove from the freezer 10 minutes before serving.

By larkspur

Singapore Sling Slush
Drink

Singapore Sling Slush

5.0

Prep
30 min
Cook
1440 min
Total
1470 min

Instructions

  1. 1 Dissolve the sugar in the water in a gallon-sized, freezer-safe container. Stir in the grenadine, cherry juice, lemon juice, cherry brandy, gin, pineapple juice, and lemonade concentrate. Freeze for 24 hours, stirring at least twice during this time.
  2. 2 To serve, place 1/4 cup of the slush in a a glass, and top with lemon-lime soda. Garnish with a cherry to serve.

By Kris

White Chocolate-Cherry Bread Pudding
Dessert

White Chocolate-Cherry Bread Pudding

4.7

Prep
25 min
Cook
30 min
Total
55 min

Instructions

  1. 1 Combine dried cherries, juice and 2 tablespoons sugar in a saucepan and bring to a boil. Reduce heat and stir a minute or two until sugar dissolves.
  2. 2 Remove from heat and set aside. (Note: If you use Grand Marnier instead, combine cherries and liqueur in a bowl, cover and allow to sit overnight to soak.)
  3. 3 Heat oven to 350 degrees F.
  4. 4 In a saucepan, combine white chocolate, half & half, milk and sugar, heating over medium heat about 5 to 7 minutes, stirring until chocolate melts and is thoroughly combined.
  5. 5 Add cinnamon and nutmeg and reduce heat to simmer.
  6. 6 Stir a little of the hot mixture into the beaten eggs and stir well to temper the eggs. Slowly add the tempered eggs into the white-chocolate mixture and stir to combine.
  7. 7 Drain cherries and reserve the liquid.
  8. 8 Butter a 9x9-inch baking pan or 8 ramekins.
  9. 9 Place half the cubed buns in the pan or ramekins, top with half of the cherries. Follow with the rest of the cubed buns and the remaining cherries.
  10. 10 Ladle the white chocolate liquid over the bread and cherries. Press down slightly to make sure the liquid soaks into the bread thoroughly.
  11. 11 Bake for 30 to 40 minutes or until a knife inserted into the center comes away clean. Remove from oven and allow to rest for 10 minutes.
  12. 12 Make topping by combining creme fraiche, confectioner's sugar and 1 to 2 tablespoons of the reserved cherry liquid, stirring well.
  13. 13 Top the bread pudding with the creme and serve warm.

By Ball Park Buns

Cherry Bell Cookies
Dessert

Cherry Bell Cookies

4.5

Prep
Cook
Total

Instructions

  1. 1 Sift together: 3 cups flour, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon ginger and 1/2 teaspoon instant coffee. Put aside.
  2. 2 Cream 1 cup butter or margarine. Add 1 1/4 cups brown sugar. Cream well. Blend in dark corn syrup, egg, and cream. Add dry ingredients and mix well.
  3. 3 Roll out dough, 1/3 at a time on floured board to 1/8 inch thickness. Cut cookies into 2 1/2 inch rounds. Place on ungreased cookie sheet.
  4. 4 To Make Filling: Combine 1/3 firmly packed brown sugar, 1 tablespoon butter, 3 tablespoons cherry juice. Stir in 1 1/2 cups chopped nuts, chopped fine.
  5. 5 Place 1/2 teaspoon filling in center of each round. Shape into a bell by folding sides of dough to meet over the filling using spatula to fold over sides. Make top of bell narrower than at the clapper end. Place 1/2 of a maraschino cherry (cut side down) at open end of each bell for clapper. Bake at 350 degrees F for 12-15 minutes.

By ROBIN JOYE

Beer Cake II
Dessert

Beer Cake II

4.6

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift flour, baking soda and salt. Set aside.
  2. 2 In a large bowl, cream 2/3 cup butter and white sugar until light and fluffy. Add 2 eggs and 2 squares melted chocolate. Add flour mixture alternately with beer, buttermilk and cherry juice. Mix until smooth, then fold in cherries and chopped nuts. Pour batter into a 9x13 inch pan.
  3. 3 Bake at 350 degrees F (175 degrees C) for 45 to 60 minutes, or until a toothpick inserted into the center of cake comes out clean.
  4. 4 To make frosting: in a large bowl, combine 2/3 cup butter, 1 egg, 4 squares melted chocolate, confectioners sugar and milk. Beat until smooth. Spread on top of cooled cake.

By Chris and Carole Koceja