http://www.babyclothingboutique.net/sweet-cherries/
Anyone know some fresh sweet cherry recipes?
I’m looking for recipes that use a lot of fresh or frozen sweet cherries. If you have any good recipes, please share. Remember, they need to use a LOT!
Thanks in advance!
Cherry Garcia Cookies
Ingredients:
* 1 cup dried cherries
* 1/4 teaspoon salt
* 1/2 teaspoon baking soda
* 1-1/2 cups flour
* 1/2 cup (1 stick) butter, at room temperature
* 1/2 cup granulated white sugar
* 1/2 cup light brown sugar, (packed)
* 1 egg
* 1-1/2 teaspoons vanilla extract
* 1/4 teaspoon almond extract
* 3/4 cup white chocolate chips
* 1/2 cup semi-sweet chocolate chips
* 1/2 cup coarsely-chopped macadamia nuts (optional)
Preparation:
Preheat oven to 350 degrees F. Line cookie sheets with parchment paper or Silpat liners.
Place dried cherries in a bowl and cover with boiling water. Let sit 30 minutes to plump up. Drain well, pat dry, and coarsely chop.
Whisk together salt, baking soda, and flour in a small bowl. Set aside.
In a large bowl, cream together butter, white sugar, and brown sugar. Beat in egg, vanilla, and almond extract. Add flour mixture to butter mixture half at a time and mix until combined. Fold in cherries, white chocolate chips, semi-sweet chocolate chips, and macadamia nuts. Refrigerate cookie dough 30 to 45 minutes to firm up.
Drop dough by the tablespoon onto prepared baking sheets, placing cookies about 1-1/2 to 2 inches apart. Bake 12 to 14 minutes until lightly browned around the edges. Cool 10 minutes on cookie sheets before removing to racks to cool completely. Store in a covered container.
Yield: about 36 cookies
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Cherry Cream Coffee Cake
Ingredients:
* Filling:
* 12 ounces (1-1/2 large 8-ounce packages) cream cheese
* 1 cup granulated white sugar
* 1 large egg
* 1 teaspoon pure vanilla extract
* 1 cup dried cherries
* 1/2 cup chopped pecans
* .
* Cake:
* 2 packages (8-count) refrigerated crescent rolls, divided use
* 1/2 cup chocolate chips
* .
* Icing Glaze:
* 1-1/2 cups powdered sugar
* 2 to 3 Tablespoons milk or cream
* 1/4 teaspoon almond extract
Preparation:
Preheat oven to 350 F. Line a 9 by 13-inch baking pan with nonstick foil.
Make the filling first by placing cream cheese, sugar, egg, and vanilla into the bowl of a food processor fitted with the metal blade. Process until combined. Add cherries and pulse until the cherries are coarsely chopped. Add pecans and pulse a couple of times, only until combined.
Open 1 tube of the crescent rolls and unroll the dough. Place in the bottom of the prepared pan and press to fit the bottom of the pan, sealing any perforations.
Spread evenly with the filling.
Open the remaining tube of crescent rolls and separate the triangles. Cut each triangle in half lengthwise so you have 16 thin triangles. Begin at one end of the pan, placing triangles across the width, stretching each dough triangle to fit the width of the pan, alternating to opposite sides of the pan. (The first triangle will stretch from top to bottom, the next from bottom to top, etc.) The top will be completely covered by the crescent dough, with the sides of the dough touching closely, but not overlapping.
Bake for 30 minutes. Remove from oven and immediately sprinkle evenly with the chocolate chips. Let cool to room temperature.
For the icing glaze, whisk together powdered sugar, milk or cream, and almond extract until smooth, adding just enough milk or cream to get to a barely drippable consistency. Spoon icing into a zip-top bag, squeeze out all the air, and seal. Snip a corner from the bottom of the bag and drizzle icing over the top of the coffee cake in a zig-zag pattern. Let sit, uncovered, for the icing to firm up about 1 hour. Cut and serve.
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