CHERRY ALMOND CRISP
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h
Yield 8 individual crisps
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F.
- Start with the crumb mixture. In a medium bowl, combine the flour, brown sugar, 1/2 cup granulated sugar, cinnamon, salt and nutmeg.
- Cut the cold butter into pieces. Add the butter to the bowl and use a fork or pastry blender to cut it into the flour mixture. The mixture should resemble a moist, coarse meal. Add the slivered almonds and combine thoroughly.
- Place the still-frozen cherries in a bowl, add the remaining 1/2 cup granulated sugar, cornstarch and almond extract and gently stir the cherries to combine.
- Divide the cherries between 8 ramekins (about 1/2 cup each). Top with the crumb mixture, evening out the surface.
- Bake until the topping is crisp and golden brown, about 45 minutes. If the topping appears underdone, continue baking in 10 minute increments until it's done.
- To serve: Add the heavy cream and granulated sugar to the bowl of an electric mixer fitted with the whisk attachment and whip. Keep in the fridge until ready to serve.
- Serve the individual crisps warm or at room temperature with a dollop of freshly whipped cream or vanilla ice cream.
CHERRY-ALMOND CUPS
Enjoy these baked cookies filled with almond paste and topped with cherries - perfect dessert for a crowd.
Provided by Pillsbury Kitchens
Categories Dessert
Time 2h30m
Yield 48
Number Of Ingredients 11
Steps:
- In large bowl, mix butter and 1/2 cup sugar until well blended. Stir in almond extract and 1 egg. Stir in flour and salt until well mixed. Cover; refrigerate 1 hour if necessary for easier handling.
- Heat oven to 350°F. In small microwavable bowl, microwave almond paste on High 15 to 20 seconds or until warm. Stir in 1/4 cup sugar until well mixed. Add 1 egg; mix well. (Mixture may be lumpy.)
- Divide crust dough into 4 pieces; divide each into 12 pieces. Roll each piece into ball. Place 1 ball in each of 48 ungreased miniature muffin cups; press in bottom and up sides of each cup.
- Spoon about 1 teaspoon filling into each cup. Sprinkle or arrange several almond slices and 1 cherry half on top of each cookie.
- Bake 17 to 22 minutes or until centers are puffed and edges are light golden brown. Cool in pans 5 minutes. With tip of knife, lift cookies from cups. Cool completely, about 10 minutes.
Nutrition Facts : Calories 90, Carbohydrate 11 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 60 mg, Sugar 6 g
CHERRY ALMOND JAM RECIPE {IT'S AMAZING!!!}
Out of all the jams I've made over the years {and I've made a lot!} this recipe for cherry almond jam is HANDS DOWN my favorite all time jam recipe. Who knew, that after all these years of canning, there were still undiscovered recipes that could knock my socks off! I don't know about you, but I LOVE finding new recipes, especially ones that can make a simple hostess or last minute gift.
Provided by Mavis Butterfield
Number Of Ingredients 5
Steps:
- Bring a boiling-water canner, 3/4 full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
- In a 6 - 8 quart sauce pot, combine the first four ingredients. Bring to a boil, stirring frequently. Slowly stir in the sugar and return to a full rolling for 1 minute, making sure to stir constantly to avoid boiling over. Remove from heat and skim off any foam with metal spoon.
- Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. {Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.}
- Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. If lids spring back, lids are not sealed and refrigeration is necessary}.
- Yields {6} 1/2 pints plus a wee bit extra for snacking.
CHERRY ALMOND CUPS
"To create these attractive mini-tarts, I adapted a bar cookie recipe I had been making for the holidays for many years," writes Christine Kneebone of Hilbert, Wisconsin. "If you like almond flavor, this cookie is for you!"
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 3 dozen.
Number Of Ingredients 17
Steps:
- In a small bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Combine the flour and salt; gradually add to creamed mixture and mix well. Roll into 1-in. balls. , Press dough onto the bottoms and up the sides of well-greased miniature muffin cups. Bake at 350° for 8-10 minutes or until lightly browned. Cool in pans on wire racks. , In a small bowl, beat the almond paste, butter and sugar until smooth. Beat in eggs. Spoon 2 teaspoonfuls into each cooled cup; top each with a cherry. , Bake at 350° for 16-18 minutes or until lightly browned and filling is set. Cool for 10 minutes before removing from pans to wire racks to cool completely. , In a microwave, melt chocolate and butter; stir until smooth. Add the confectioners' sugar, vanilla and enough milk to achieve desired consistency. Drizzle over cookies.
Nutrition Facts : Calories 117 calories, Fat 7g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 63mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 1g fiber), Protein 2g protein.
CHERRY BAKED OATMEAL RECIPE
Lightly sweetened whole-grain Cherry Almond Baked Oatmeal Cups are full of flavor and make the perfect afternoon snack or easy breakfast on-the-go.
Provided by Alexis Joseph | Hummusapien
Categories Breakfast/Snack
Time 33m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat oven to 375F. Spray a muffin tin with cooking spray or line with silicone muffin liners.
- In a large bowl, whisk together almond milk, applesauce, melted butter, and almond extract.
- Add oats, coconut sugar, baking powder, cinnamon, salt, tart cherries, and almonds. Stir until just combined.
- Spoon mixture into muffin cups, filling to the top. Sprinkle slivered almonds on top of each muffin.
- Bake for 28-30 minutes, or until a fork comes out clean. Store cooled oatmeal cups in an air-tight container in the refrigerator. They freeze well!
Nutrition Facts : ServingSize 1 cup, Calories 177 calories, Sugar 11.5 g, Sodium 97 mg, Fat 3.5 g, SaturatedFat 1.7 g, TransFat 0 g, Carbohydrate 28.2 g, Fiber 2.6 g, Protein 3.4 g, Cholesterol 6.1 mg
CHERRY-ALMOND CHEESECAKE COOKIE CUPS
Need a fairly quick dessert? This is the one! Dress up these cheesecake cookie cups using silver or gold foil liners for the holidays.
Provided by Diana Adcock
Categories Cheesecake
Time 40m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees.
- Line a 12 count muffin tin with cupcake liners.
- Place 1 round of cookie dough in each lined cup.
- Bake for 10 minutes.
- Meanwhile beat cream cheese, sweetened condensed milk, egg and almond extract in a medum bowl until smooth.
- Pour 3 T.
- cream cheese mixture over each cookie in a cup.
- Bake for an additional 15 minutes or until set.
- Cool completely on a wire rack.
- Top with cherry pie filling and sprinkle with blanched almonds.
- Chill in the fridge for 1 hour.
- Garnish with chocolate curls.
CHERRY ALMOND CAKE
Cherries and almonds work well together in this cake recipe that is great for holiday baking.
Provided by Carol
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Yield 12
Number Of Ingredients 12
Steps:
- Combine cherries, almonds, and 1/2 cup flour in a bowl; mix until fruit is well coated.
- In another bowl, combine 1 3/4 cups flour, baking powder, and salt. Stir well to blend.
- Cream butter or margarine, sugar, and flavorings together until light and fluffy. Add eggs one at a time, beating for one minute with mixer on high speed after each addition. Add flour mixture to creamed mixture alternately with milk, starting and ending with flour mixture. Stir in floured fruits and nuts. Spread batter into greased and floured bundt or tube pan.
- Bake at 300 degrees F (150 degrees C) for 55 to 65 minutes, or until toothpick inserted in center comes out clean. Cool cake in pan for 10 minutes, then turn out onto wire rack to cool completely. Wrap cooled cake in aluminum foil, and store in cool place for several days to allow cake to ripen.
Nutrition Facts : Calories 424.3 calories, Carbohydrate 56.7 g, Cholesterol 103.2 mg, Fat 19.7 g, Fiber 0.9 g, Protein 5.6 g, SaturatedFat 10.5 g, Sodium 331.8 mg, Sugar 31.4 g
CHERRY ALMOND LOAF
A mist quick loaf studded with sweet cherries.
Provided by Deborah
Categories Quick Breads
Time 1h20m
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F.
- Grease an 8 x 4 inch loaf pan In one bowl, mix together the flour, ground almonds, salt and baking powder.
- In another bowl beat the butter with the sugar at medium speed with a hand or table mixer until light and fluffy.
- Add the eggs, one at a time, beating well between each.
- Add the almond extract and mix.
- Add 1/2 the flour mixture and mix briefly.
- Add the rest of the flour mixture and beat just until you can no longer see any flour.
- Add the cherries and stir them through the mixture.
- Pour the batter into your prepared loaf pan, sprinkle sliced almonds on top, and bake for about 55 minutes or until a cake tester comes out clean when inserted into the center.
- If the loaf begins to brown too much before it has completed baking, cover it loosely with aluminum foil.
- Cool 15 minutes before removing the loaf from the pan.
CHERRY ALMOND BARS
A rich tasting bar filled with maraschino cherries and chopped almonds, topped with a cherry almond flavoured frosting. Source: Chatelaine magazine, recipe by Carolyn Potts.
Provided by Elly in Canada
Categories Bar Cookie
Time 1h20m
Yield 36 bars, 36 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven 350 degrees.
- Spray 9x13 inch baking dish with oil.
- In a bowl, using a fork, stir flour with 1/2 cup icing sugar; using a pastry blender or 2 knives, cut in the 1 cup of butter until coarse crumbs form.
- OR.
- Whirl flour with icing sugar in food processor until mixed. Add butter, pulse until coarse crumbs form.
- Press mixture over bottom of baking dish.
- Bake in centre of oven until light golden around the edges, 25 - 30 minutes. Remove from oven, set aside.
- Meanwhile, in a bowl, stir flour, baking powder and salt.
- In a separate bowl, put beaten eggs then stir in brown sugar.
- Gradually stir in flour mixture, then add almonds and cherries.
- Spread over warm base.
- Bake in centre of oven until filling is set, 25 - 30 minutes.
- To prepare topping - in a small bowl, using an electric beater, beat cherry juice with 3 tblsp butter and almond extract.
- Gradually beat in 2 cups icing sugar until fluffy.
- Cover and set aside. Cool bars, then spread icing evenly over top.
- Refrigerate at least 2 hours before cutting into bars.
- Store in an airtight container, refrigerate up to 1 week or freeze up to 1 month.
- Note: if you use the cherry juice for the frosting it will be a nice pink colour!
Nutrition Facts : Calories 176.4, Fat 8.4, SaturatedFat 4.1, Cholesterol 26.4, Sodium 58, Carbohydrate 24.1, Fiber 0.6, Sugar 17.3, Protein 2
IF YOU LOVE CHERRY PIE, JOANNA GAINES'S CHERRY-ALMOND CRISP IS THE PERFECT DESSERT FOR YOU
Joanna Gaines is a master at many things: home design, farm life, and desserts . . . lots and lots of desserts. If you thought her popular chocolate chip
Provided by Kalea Martín
Categories Desserts
Time 50m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees.
- In a medium bowl, stir together the oats, brown sugar, cinnamon, and ginger to make the topping.
- Use a pastry cutter to work the butter into the oat mixture until pebbly.
- Gently stir in the almonds. Freeze until needed.
- Butter six 10-ounce ramekins and set them on a rimmed baking sheet.
- In a large bowl, make the filling by stirring together the cherries, lemon zest, lemon juice, and almond extract.
- In a small bowl, stir together the granulated sugar and cornstarch. Sprinkle the mixture over the cherries and toss to coat. Divide among the prepared ramekins.
- Divide the topping among the ramekins, covering the cherries.
- Bake on the baking sheet until the topping is deep golden brown and juices bubble around the edges, about 20 minutes.
- Cool at least 20 minutes, then serve warm or at room temperature with ice cream.
- Cover leftovers and store in the refrigerator for up to three days.
More about "cherry almond cups recipes"
3-INGREDIENT CHERRY-ALMOND PIE CUPS RECIPE - PILLSBURY.COM
From pillsbury.com
4.5/5 (29)Total Time 35 minsCategory DessertCalories 200 per serving
- Heat oven to 375°F. Spray 8 regular-size muffin cups with cooking spray. Set icing aside. Separate dough into 8 rolls. Press into and up sides of muffin cups, making sure seams of dough are pressed together.
- Spoon heaping tablespoon pie filling into each dough-lined cup. Bake 14 to 18 minutes or until golden brown; cool in pan 5 minutes.
- Transfer icing to small microwavable bowl. Microwave uncovered on High 5 to 10 seconds or until thin enough to drizzle. Loosen rolls carefully, and transfer to serving plate; drizzle icing over rolls, and garnish with almonds. Serve warm.
EASY RECIPES & EASY COOKING IDEAS - PILLSBURY.COM
From pillsbury.com
- Heat oven to 425°F. Remove crusts from pouches; unroll on work surface. With 3 1/2- or 4-inch round cutter, cut 6 rounds from each crust; discard scraps.
- Fit rounds into 12 ungreased muffin cups, pressing in gently. Spoon about 2 tablespoons pie filling into each crust-lined cup.
CHERRY-ALMOND CRISP RECIPE | MYRECIPES
From myrecipes.com
4.5/5
- Combine dried cherries with soaking liquid, 2 pounds sweet cherries, and the next 4 ingredients (through cinnamon) in a large bowl; stir well. Let stand for 15 minutes.
- Pour the cherry mixture into a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Bake at 375° for 40 minutes or until thick and bubbly.
CHERRY ALMOND BUCKLE RECIPE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
5/5 (25)Category DessertServings 8Total Time 1 hr 15 mins
- Preheat the oven to 350°F (177°C). Grease a 9-inch deep dish pie dish, a 9-inch springform pan, or an 8-inch square baking pan.
- In a large bowl using a hand mixer or stand mixer fitted with a paddle or whisk attachment, beat the butter and granulated sugar together on high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the eggs, sour cream, vanilla extract, and almond extract. Beat on medium-high speed until combined. The mixture may look curdled; that’s ok. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, mix in the dry ingredients until smooth. Do not overmix. The batter will be thick. Carefully fold in the cherries and do not overmix. The batter will likely have streaks of pink; that’s ok. Spoon and spread into prepared pan. Set aside.
- With a fork, mix the flour, brown sugar, and cinnamon together. Stir in the melted butter until crumbs form. Do not overmix because the mixture will turn into a paste. Keep it crumbly. Sprinkle the crumb mixture and sliced almonds evenly on top of batter.
CHERRY ALMOND CUPCAKES RECIPE - RECIPES.NET
From recipes.net
Cuisine AmericanCategory CupcakesServings 12Total Time 50 mins
- Preheat oven to 350 degrees F. In a mixing bowl, whisk together cake flour, baking powder, baking soda, and salt for about 30 seconds, then set aside. Cut 6 maraschino cherries into halves and set aside**.
- In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter and granulated sugar until pale and fluffy. Mix in egg then add in egg white, almond extract, and vanilla extract and blend until combined.
- In the liquid measuring cup used to measure buttermilk, combined buttermilk with maraschino cherry juice. With mixer set on low speed, working in three separate batches beginning and ending with flour mixture, add ⅓ of the flour mixture alternating with ½ of the buttermilk mixture and mixing just until combined after each addition.
- Divide mixture among 12 paper-lined muffin cups, filling each cup about ½ full. Place one cherry half in the center of each cupcake (it will sink to the bottom during baking). Bake in preheated oven for about 17 to 19 minutes until a toothpick inserted into the center of a cupcake comes out clean.
CHERRY ALMOND BISCOTTI RECIPE - SIZZLING EATS
From sizzlingeats.com
Cuisine AmericanTotal Time 55 minsCategory DessertCalories 351 per serving
- In the bowl of a stand mixer, add sugar, and butter. Mix over medium speed until the butter is fluffy. Add in the extracts, and eggs, and combine until done.
- Add in the baking powder, soda, and flour. /knead the dough over medium-high speed. Once the dough forms a solid ball around the paddle shut off the mixer, and remove the bowl. Fold in the slivered almonds and drained chopped cherries.
- Form a 1″ thick log on a parchment-lined baking sheet. Bake for 30 minutes or until the biscotti feels firm in the center. Once done, allow to cool for 15 minutes before cutting biscotti into 1- 1 1/2″ logs.
- Once biscotti are cut, rotate the pieces to toast the opposite side for an additional 15 minutes at 350 degrees Fahrenheit. Biscotti will have a deep golden brown color and a nice crunch to them.
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5/5 (4)Servings 24
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