Cherry Fruit Chews Recipes
CHERRY CHEWS
These Cherry Chews have been baked in my family for generations. They are sure to be a family favorite of yours too!
Categories Baking
Time 50m
Number Of Ingredients 24
Steps:
- Mix flour, oats, brown sugar, baking soda and salt in a large bowl. Cut in butter until mixture is crumbly. Press into greased 9 by 13 pan and bake at 350 degrees for 10 minutes.
- In a large bowl beat eggs, stir in brown sugar and almond extract
- Mix flour, baking powder and 1/2 tsp salt, and stir into eg mixture until combined.
- Fold in coconut and cherries.
- Spread mixture over prepared crust using an offset spatula
- Sprinkle with pecans
- Bake at 350 degrees for 25 minutes, until lightly browned
- Remove from oven and allow to cool while preparing frosting.
CHERRY CHEWS
A delicious square popular in our family during the holidays.
Provided by Laura
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 1h5m
Yield 24
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, stir together 1 cup flour, oats, 1 cup brown sugar, baking soda and 1/4 teaspoon salt. Rub in the 1/2 cup of butter until crumbly. Press into the bottom of a 9x13 inch baking pan.
- Bake for 10 minutes in the preheated oven. Remove and cool. Make the filling while the crust is baking. In a medium bowl, beat eggs, almond extract, 1 cup of brown sugar, 1 tablespoon of flour, baking powder and 1/2 teaspoon of salt until smooth. Stir in the coconut, cherries and pecans. Spread over the pre-baked crust.
- Bake for 25 minutes in the preheated oven, until light brown. Let cool before icing.
- To make the icing, mix together the remaining 6 tablespoons butter, confectioners' sugar and vanilla until smooth. Gradually add the reserved cherry juice until the desired consistency is reached. Drizzle over cooled bars before cutting into squares.
Nutrition Facts : Calories 288.9 calories, Carbohydrate 49.5 g, Cholesterol 33.3 mg, Fat 9.9 g, Fiber 1.1 g, Protein 2 g, SaturatedFat 5.4 g, Sodium 208.2 mg, Sugar 38.7 g
CHERRY CHEWS
Slightly nutty, slightly fruity... but always perfectly sweet! These are the ideal treat for your next bake sale or family celebration.
Provided by Ann Klyza
Categories Cookies
Number Of Ingredients 15
Steps:
- 1. Heat oven to 350 degrees. Mix flour, oats, 1 c. brown sugar, baking soda and 1/4 tstp salt. Add butter and mix until crumbly, first with a fork, then with fingers. Press mixture into bottom of greased 13X9X2 in pan. Bake for 10 minutes. Beat eggs; stir in sugar and almond extract. Mix flour, baking powder and 1/2 tsp salt together and gently stir into the egg mixture. Add coconut and cherries; stir to blend. Pour over the baked mixture and spread evenly. Sprinkle with pecans. Return to oven and bake for 25 minutes until lightly brown. Cool and ice with Cherry Almond Icing as follows:
- 2. 3 tbsp soft butter 2 cup sifted icing sugar 2 tbsp maraschino cherry juice 1/4 tsp almond extract Blend butter and sugar. Add cherry juice and almond extract, using enough juice to make the icing easy to spread. Stir until smooth. makes 2 dozen
CHERRY FRUIT CHEWS
These are rich , moist bars. They travel well. So they are good for gifts you need to send.
Provided by Pat Duran
Categories Fruit Desserts
Time 45m
Number Of Ingredients 7
Steps:
- 1. Mix butter, sugar and eggs; stir in bisquick. Gently fold in nuts, dates and cherries. Spread dough in a greased 13x9-inch baking pan. Bake at 350^, for 30 minutes; cool slightly and cut into 1 1/2- inch squares.
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HOW DO YOU MAKE FRUIT CHEWS? HERE ARE THE SIX ESSENTIAL ...
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Category Dessert, SnackTotal Time 1 hr 25 minsEstimated Reading Time 8 minsPublished 2019-06-19
- Sugar. Fruit chews are candy, and candy means sugar. No surprises there. Taffy is much less picky than some other candies about the type of sugar you use, but you’ll get the most predictable results sticking to refined or semi-refined sugar that is mostly sucrose.
- Glucose syrup. Taffy is one of those places where glucose syrup is a clearly superior choice over traditional confectionery doctors like cream of tartar or lemon juice.
- Solid fat. Solid fats do a few key things in taffy recipes. First and foremost, they shorten the texture and make for a cleaner bite, so that you can eat the taffy without it pulling out of your molars.
- Emulsifier. If you’re using any fat other than butter, you’re going to have to use a small amount of emulsifier to keep the fat from separating out.
- Flavouring (and maybe colouring). This is as huge topic, so I’ll just run through it briefly here. Fundamentally, you want to flavour your chews with something that 1) introduces zero or minimal water to the final product, 2) is intense enough to convey the flavour without having a negative effect on the texture or consistency of the taffy, and 3) tastes good.
- Your muscles (AKA pulling). As I talked about in my previous post about the history of taffy, the pulling technique is one of the defining characteristics of this candy style.
CHEWY CHERRY FRUIT BARS RECIPE - GRACE PARISI | FOOD & WINE
From foodandwine.com
Servings 32
- Preheat the oven to 325°. Combine the dried cherries, orange zest, apple juice and honey in a small nonreactive ovenproof saucepan and bring to a boil over moderate heat. Cook, stirring, for 5 minutes. Put the pan in the oven and bake for about 30 minutes, stirring, until the liquid is absorbed. Let cool slightly, then pulse in a food processor until finely chopped. Refrigerate until chilled, or for up to 4 days.
- In a medium bowl, stir together the all-purpose and whole wheat flours, the baking powder, salt and cinnamon. Using an electric mixer, beat the brown sugar and butter until combined. Add the egg and beat on high speed until thick and pale, about 5 minutes. Add the apple sauce and dry ingredients and beat on low speed until combined; the dough will be sticky. Divide the dough in half and wrap each piece in plastic. Shape each half into a 12-inch log and refrigerate until firm.
- Preheat the oven to 350°. Unwrap one log and set it between 2 pieces of plastic wrap. Roll out the dough to a 13-by-5-inch rectangle, about 1/4 inch thick. Remove the top piece of plastic. Spoon half of the cherry filling in a 1-inch-thick stripe down the center of the length of the dough, leaving a 1/2 -inch border at each end. Using the plastic wrap, fold up one side of the dough to partially cover the filling and flatten slightly. Lift the other side to cover the filling, slightly overlapping the first piece of dough, and pinch the sides together to seal. Tuck in the ends. Repeat the process with the remaining dough and filling.
- Roll the filled logs onto a baking sheet, seam sides down, and flatten to form 12-by-2-inch logs. Brush each lightly with the egg white and sprinkle with coarse sugar. Bake for about 20 minutes, or until golden and the tops begin to crack. Let cool on the baking sheet for 5 minutes. Using a serrated knife, trim the ends and slice each log into sixteen 1-inch bars.
CHEWY CHERRY FRUIT BARS RECIPE | MYRECIPES
From myrecipes.com
Servings 32
- Preheat the oven to 325°. Combine the dried cherries, orange zest, apple juice and honey in a small nonreactive ovenproof saucepan and bring to a boil over moderate heat. Cook, stirring, for 5 minutes. Put the pan in the oven and bake for about 30 minutes, stirring, until the liquid is absorbed. Let cool slightly, then pulse in a food processor until finely chopped. Refrigerate until chilled, or for up to 4 days.
- In a medium bowl, stir together the all-purpose and whole wheat flours, the baking powder, salt and cinnamon. Using an electric mixer, beat the brown sugar and butter until combined. Add the egg and beat on high speed until thick and pale, about 5 minutes. Add the apple sauce and dry ingredients and beat on low speed until combined; the dough will be sticky. Divide the dough in half and wrap each piece in plastic. Shape each half into a 12-inch log and refrigerate until firm.
- Preheat the oven to 350°. Unwrap one log and set it between 2 pieces of plastic wrap. Roll out the dough to a 13-by-5-inch rectangle, about 1/4 inch thick. Remove the top piece of plastic. Spoon half of the cherry filling in a 1-inch-thick stripe down the center of the length of the dough, leaving a 1/2 -inch border at each end. Using the plastic wrap, fold up one side of the dough to partially cover the filling and flatten slightly. Lift the other side to cover the filling, slightly overlapping the first piece of dough, and pinch the sides together to seal. Tuck in the ends. Repeat the process with the remaining dough and filling.
- Roll the filled logs onto a baking sheet, seam sides down, and flatten to form 12-by-2-inch logs. Brush each lightly with the egg white and sprinkle with coarse sugar. Bake for about 20 minutes, or until golden and the tops begin to crack. Let cool on the baking sheet for 5 minutes. Using a serrated knife, trim the ends and slice each log into sixteen 1-inch bars.
HEALTHY CHERRY FRUIT SNACKS RECIPE | NO SUGAR ADDED, PALEO ...
From dessertswithbenefits.com
Cuisine CandyTotal Time 1 hrCategory SnacksCalories 90 per serving
- In a blender, add the thawed cherries, lemon juice and stevia extract. Blend on high speed until completely smooth.
- Place the pan over medium-high heat and whisk frequently. When it starts to bubble, remove the pan from the heat.
- Fill your gummy bear molds with the mixture (I used a ¼ cup measuring cup to keep the process mess-free). Let the molds cool on the counter for 1 hour, then carefully transfer them to the fridge. Refrigerate until firm (3+ hours). Serve and enjoy!
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