Pastry Ingredients:
1 c flour
1/2 c butter
3 T powdered sugar
Pastry Instructions:
Mix till crumbly. Press into a 9x12x2" baking dish. Bake 15 minutes at 350 degrees.
Filling Ingredients:
2 eggs, beaten
1/3 c flour
1/4 t salt
3/4 c chopped nuts
1/2 c maraschino cherries, halved
1 c sugar
2 t baking powder
1 t vanilla
1/2 c coconut
Filling Instructions:
Mix and carefully spread into baked crust. Bake 20 minutes at 350 degrees. Cool, and cut into bars.
Showing posts with label Cherries. Show all posts
Showing posts with label Cherries. Show all posts
Friday, December 17, 2010
Peeling Bells
Ingredients:
2 c flour
1 1/2 t baking powder
6 T butter, softened
1/3 c shortening
3/4 c sugar
1 egg
1 T milk
1 t vanilla
25 maraschino cherries, halved and drained
Instructions:
Mix together flour and baking powder in bowl and set aside.
Cream butter, shortening and sugar. Beat until fluffy. Add egg, milk and vanilla, beating well. Gradually add dry ingredients. Mix well. Cover and chill for 30 minutes, in the bowl.
Shape dough into 8 inch rolls, wrapping rolls in waxed paper, and then chill.
Cut rolls into 1/4 inch slices and place each on an ungreased cookie sheet. Place a cherry half on bottom half of cookie slice (this is the clapper of the bell). Fold in the upper left and upper right, overlapping in center and concealing just the top of the cherry- so that it looks like a bell.
Bake at 350 degrees for 12-14 minutes or until done. Cool on a wire rack.
2 c flour
1 1/2 t baking powder
6 T butter, softened
1/3 c shortening
3/4 c sugar
1 egg
1 T milk
1 t vanilla
25 maraschino cherries, halved and drained
Instructions:
Mix together flour and baking powder in bowl and set aside.
Cream butter, shortening and sugar. Beat until fluffy. Add egg, milk and vanilla, beating well. Gradually add dry ingredients. Mix well. Cover and chill for 30 minutes, in the bowl.
Shape dough into 8 inch rolls, wrapping rolls in waxed paper, and then chill.
Cut rolls into 1/4 inch slices and place each on an ungreased cookie sheet. Place a cherry half on bottom half of cookie slice (this is the clapper of the bell). Fold in the upper left and upper right, overlapping in center and concealing just the top of the cherry- so that it looks like a bell.
Bake at 350 degrees for 12-14 minutes or until done. Cool on a wire rack.
Thursday, December 16, 2010
White Fruit Cookies
Ingredients:
1/2 c shortening
1 1/4 c sugar
1/4 t salt
1/2 c maraschino cherries, quartered
1/2 c coconut
2 T milk
1 3/4 c flour
1 t baking powder
1/2 c nuts
1 t almond extract
2 egg whites, beaten stiff
Instructions:
Cream the shortening and sugar together. Add the dry ingredients. Slowly add milk, almond extract, cherries, coconut and nuts. Beat the egg whites till stiff, then slowly fold into batter. Drop by spoonfuls onto cookie sheets.
Bake at 350 degrees for 12-14 minutes.
1/2 c shortening
1 1/4 c sugar
1/4 t salt
1/2 c maraschino cherries, quartered
1/2 c coconut
2 T milk
1 3/4 c flour
1 t baking powder
1/2 c nuts
1 t almond extract
2 egg whites, beaten stiff
Instructions:
Cream the shortening and sugar together. Add the dry ingredients. Slowly add milk, almond extract, cherries, coconut and nuts. Beat the egg whites till stiff, then slowly fold into batter. Drop by spoonfuls onto cookie sheets.
Bake at 350 degrees for 12-14 minutes.
Cherry Rhubarb Pie
Ingredients:
2 pie pastries
1 can dark, sweet cherries
4 c rhubarb, cut into 1 inch segments
1 1/2 c sugar
1/3 c flour
dash salt
Instructions:
Use a couple T of juice, add cherries, rhubarb, flour and salt and pour into pastry shell.
Dot the top with butter. If the contents are too soupy, add a little flour.
Create a lattice pastry top, and flute edges.
Bake at 400 degrees for 50 minutes.
2 pie pastries
1 can dark, sweet cherries
4 c rhubarb, cut into 1 inch segments
1 1/2 c sugar
1/3 c flour
dash salt
Instructions:
Use a couple T of juice, add cherries, rhubarb, flour and salt and pour into pastry shell.
Dot the top with butter. If the contents are too soupy, add a little flour.
Create a lattice pastry top, and flute edges.
Bake at 400 degrees for 50 minutes.
Cherry Peach Pie
Ingredients:
2 pie pastries
3/4 c sugar
1/4 c flour
1/4 c juice from the canned cherries
14.5 oz can of red tart pitted cherries
29 oz can sliced peaches
1/4 t almond extract
Instructions:
Combine sugar and flour, and pour half in bottom of pie pastry. In a bowl, mix together juice, cherries, peaches and almond extract and then pour into pastry.
Evenly pour remaining flour/sugar mixture over the fruit, and dot top with butter.
Top with pastry formed into a lattice design and flute the edges.
Bake at 400 degrees for 40-50 minutes.
2 pie pastries
3/4 c sugar
1/4 c flour
1/4 c juice from the canned cherries
14.5 oz can of red tart pitted cherries
29 oz can sliced peaches
1/4 t almond extract
Instructions:
Combine sugar and flour, and pour half in bottom of pie pastry. In a bowl, mix together juice, cherries, peaches and almond extract and then pour into pastry.
Evenly pour remaining flour/sugar mixture over the fruit, and dot top with butter.
Top with pastry formed into a lattice design and flute the edges.
Bake at 400 degrees for 40-50 minutes.
Cherry Kijafa Cake
Cake Ingredients:
1 package chocolate cake mix
1 small package cherry jello
1/2 c oil
1 c hot water
4 eggs
Cake Instructions:
Mix all ingredients together for 4 minutes.
Bake as directed on cake package.
Poke the top with fork, thoroughly.
Topping Ingredients:
2 c powdered sugar
1/2 c cherry kijafa
Pour or spoon topping mixture over the cake, while warm.
1 package chocolate cake mix
1 small package cherry jello
1/2 c oil
1 c hot water
4 eggs
Cake Instructions:
Mix all ingredients together for 4 minutes.
Bake as directed on cake package.
Poke the top with fork, thoroughly.
Topping Ingredients:
2 c powdered sugar
1/2 c cherry kijafa
Pour or spoon topping mixture over the cake, while warm.
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