Cherry Almond Mini Loaves Recipes

CHERRY ALMOND MINI LOAVES

Steps:

• In a large saucepan, combine milk, 1/2 cup butter, sugar and salt. Cook over low heat until butter is melted; stir until smooth. Cool to lukewarm (110°-115°). , In a large bowl, dissolve yeast in water. Stir in milk mixture, eggs and yolk. Gradually beat in 2 cups flour. Stir in raisins, cherries and orange zest. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. , Place in a large greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. , Punch down dough; divide into 12 portions. Shape each into a 6x4-in. oval. Place 2 in. apart on greased baking sheets. , For filling, crumble almond paste in a small bowl; stir in sugar and egg white until smooth. Divide filling into 12 portions; roll each into a 5-in. log. Flatten slightly; place off-center on each oval. Fold dough over filling; pinch edges to seal. Cover with a kitchen towel; let rise until doubled, about 45 minutes. , Preheat oven to 350°. Melt remaining butter; brush over each loaf. Bake until golden brown, about 20 minutes. Dust with confectioners' sugar.

MINI LOAF CHERRY CAKES

Steps:

• Preheat the oven to 350°
• In a large bowl, mix together the 1 cup + 2 TBSP of all-purpose flour and the baking powder.
• In a separate bowl, beat together the softened butter and the softened cream cheese.
• Add in the eggs one at a time and beat.
• Mix in the granulated sugar, vanilla, and lemon extract.
• Slowly beat in the flour mixture into the wet mixture and then slowly stir in the chopped cherries.
• Pour the batter evenly into 4 greased and floured mini loaf pans.
• Place in the oven and bake for 25-30 minutes. Check the center of the loaves with a toothpick to check if they are done.
• Allow the mini loaves to cool completely before glazing.
• In a small bowl, mix together the confectioner's sugar, vanilla, and milk until it is creamy.
• Drizzle over the cooled cakes and serve.
• Prepare the mini loaves as directed above.
• Set the Vortex Plus to BAKE, 300° and set the timer to 20 minutes.
• Check the center of the loaves with a toothpick, if needed bake for an additional 3-5 minutes.
• Allow the loaves to cool completely before glazing.

MARASCHINO CHERRY MINI LOAVES

Steps:

• Drain cherries, reserving 1/4 cup juice; set aside. In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk eggs and reserved juice; stir into dry ingredients just until moistened. Fold in the walnuts, chocolate chips, dates and cherries., Spoon into three greased 5-3/4x3x2-in. loaf pans. Bake at 325° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to a wire rack to cool completely. Wrap and store for 24 hours before serving.

CHERRY ALMOND LOAVES

Steps:

• Preheat oven to 350°F. Spray four mini loaf pans with no-stick cooking spray; set aside.
• In small bowl, place cherries and juice together.
• In medium bowl combine flour, baking powder and baking soda; mix well
• In a large bowl, use electric mixer to cream butter and sugar. Add eggs, sour cream and almond extract. Gradually add flour mixture to butter; mix well.
• Thoroughly drain juice from cherries. Fold in drained cherries and almonds.
• Spread batter equally in prepared pans; sprinkle with coconut.
• Bake 28 to 32 minutes or until toothpick inserted in center is clean when removed. Remove to cooling rack; cool completely.