CHERRY ALMOND BARS
Steps:
- HEAT oven to 350 degrees F. Line bottom and sides of 8 x 8-inch pan with foil, extending foil over edges of pan. Coat lightly with no-stick cooking spray.
- STIR together flour, brown sugar and salt until mixed. Add oil, water and almond extract. Combine with fork until mixture resembles coarse crumbs. Pat evenly in bottom of prepared pan.
- BAKE 15 minutes.
- SPREAD preserves evenly over warm crust. Mix almonds, brown sugar and oil until mixture resembles coarse crumbs. Sprinkle over top of preserves.
- BAKE 20 minutes. Cool completely. Lift out of pan using foil. Cut into 16 bars. Store in refrigerator.
CHERRY-ALMOND DUMP CAKE
This is the dump cake I made at Carolina Beach in July 2020.
Provided by TENNESSEEPAM
Categories Dump Cake From a Mix
Time 1h
Yield 12
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- Stir 1/2 teaspoon almond extract into each can of pie filling.
- Pour both cans of pie filling into the prepared baking dish. Sprinkle cake mix evenly over pie filling. Grate cold butter over top, distributing it as evenly as possible.
- Bake in the preheated oven until topping is golden brown, 50 to 60 minutes.
Nutrition Facts : Calories 338.4 calories, Carbohydrate 55.9 g, Cholesterol 21.1 mg, Fat 11.9 g, Fiber 1 g, Protein 2 g, SaturatedFat 5.5 g, Sodium 255.4 mg
CHERRY AND ALMOND CAKE
Cherry and Almond Cake
Provided by voice1
Time 1h
Yield Makes Cake
Number Of Ingredients 10
Steps:
- Pre-heat oven to 160C/ 325F/ Gas 3.
- Line a 20cm deep cake tin with greased non-stick baking paper.
- Place the cherry halves in a small bowl and coat with 1tbs of the flour. Put to one side.
- Place the butter and sugar in a large bowl and cream together.
- Add the almond essence and then gradually add the eggs, beating well in between each addition.
- Stir in 60g of flaked almonds and the lemon rind.
- Fold in both flours and then gently fold in the cherries.
- Spoon the mixture into the prepared tin and level the surface.
- Sprinkle the remaining almonds over the surface and then bake for approximately 1 hour 10 minutes until golden.
- Remove from the oven and allow to cool on a wire rack.
CHERRY-ALMOND REFRIGERATOR COOKIES
Looking for a tasty holiday dessert? Then check out these cherry-almond cookies that can be made ahead of time.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h30m
Yield 60
Number Of Ingredients 10
Steps:
- Sprinkle almonds in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown. Cool 10 minutes. In food processor, process almonds until finely chopped; set aside.
- In large bowl, beat butter, granulated sugar and brown sugar with electric mixer on medium speed until smooth and creamy. Add egg and almond extract; beat on medium speed until smooth. On low speed, beat in flour, baking powder and salt until dough forms. Stir in cherries and chopped almonds.
- Form dough into 2 (8-inch) logs. Wrap in plastic wrap or waxed paper. Refrigerate at least 2 hours.
- Heat oven to 375°F. Cut dough into 1/8- to 1/4-inch slices. On ungreased cookie sheets, place slices 2 inches apart.
- Bake 7 to 9 minutes or until edges start to turn golden brown. Cool 1 minute; remove from cookie sheets to cooling racks.
Nutrition Facts : Calories 80, Carbohydrate 12 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 60 mg, Sugar 7 g, TransFat 0 g
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
CHERRY/ALMOND QUICK BREAD
This wonderful bread is great with coffee as a dessert or, as my husband likes it, with a glass of milk for a late-night snack. It's also easy to make.
Provided by Taste of Home
Time 1h25m
Yield 1 loaf.
Number Of Ingredients 10
Steps:
- In a large bowl, cream sugar and butter. Add eggs, one at a time, beating well after each addition. Blend in extract. Combine dry ingredients; blend into creamed mixture alternately with the buttermilk. Stir in almonds and cherries. Pour into a greased and floured 9x5-in. loaf pan. Bake at 350° for about 70 minutes or until loaf tests done. Remove from pan and cool on a wire rack.
Nutrition Facts : Calories 233 calories, Fat 11g fat (4g saturated fat), Cholesterol 43mg cholesterol, Sodium 235mg sodium, Carbohydrate 31g carbohydrate (18g sugars, Fiber 1g fiber), Protein 5g protein.
CHERRY ALMOND PIE
I grew up in northern Michigan, where three generations of my family have been cherry producers. This traditional cherry pie makes a mouthwatering dessert that always gets rave reviews.-Ramona Pleva, Lincoln Park, New Jersey
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Drain cherries, reserving 2/3 cup juice in a saucepan; discard remaining juice. To the juice, add the cherries, sugar, butter and salt. In a small bowl, combine cornstarch and water until smooth; stir into cherry mixture. Bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat; stir in the almond extract and food coloring if desired. Cool. , Line a 9-in. pie plate with bottom pastry; add filling. Make a lattice crust. Trim, seal and flute edges. Bake at 375° for 45-50 minutes or until crust is golden and filling is bubbly. Cool on a wire rack.
Nutrition Facts : Calories 436 calories, Fat 16g fat (7g saturated fat), Cholesterol 14mg cholesterol, Sodium 242mg sodium, Carbohydrate 73g carbohydrate (43g sugars, Fiber 1g fiber), Protein 3g protein.
CHERRY ALMOND DELIGHTS
A tender cream cheese dough filled with homemade almond paste and maraschino cherries makes an elegant cookie tart fit for a party.-Gilda Lester, Millsboro, Delaware
Provided by Taste of Home
Categories Desserts
Time 55m
Yield about 2 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, beat butter and cream cheese until smooth. Beat in egg. Add cookie mix; mix well (dough will be sticky). Shape dough into a disk; wrap in plastic. Refrigerate 1 hour or until firm enough to handle., Place almonds and sugar in a food processor; pulse until almonds are finely chopped. Add eggs; process until mixture forms a paste. Add butter and vanilla; process until blended., Preheat oven to 350°. Shape dough into 1-1/4-in. balls; press onto bottom and up the sides of greased mini muffin cups., Place 1 Tbsp. filling in each cup. Top each with a cherry. Bake 16-18 minutes or until edges are golden and filling is set. Cool in pans 10 minutes. Remove to wire racks to cool completely. Dust tops with confectioners' sugar before serving.
Nutrition Facts : Calories 235 calories, Fat 13g fat (5g saturated fat), Cholesterol 42mg cholesterol, Sodium 114mg sodium, Carbohydrate 27g carbohydrate (19g sugars, Fiber 1g fiber), Protein 3g protein.
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CHERRY-ALMOND MUFFINS RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.7/5 (72)Calories 290 per servingTotal Time 55 mins
- Preheat the oven to 375°F. Line with paper, or lightly grease a 12-well muffin pan., Cream the butter and sugar until fluffy.
- Beat in the eggs, one at a time. Add the almond extract., Sift together the dry ingredients and add them to butter/sugar mixture alternately with milk.
- Sprinkle each muffin with a little granulated sugar, and bake for 25 to 30 minutes, or until muffins test done., Store at room temperature for 3 days, or freeze for up to a month.
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- 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.
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