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"Cherry" ideas needed
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<blockquote data-quote="hillsdown" data-source="post: 684283" data-attributes="member: 5106"><p>What kind of cherries ILH, bing ?</p><p></p><p>Make jam/jelly ,filling for pies, cobbler, can them for topping for ice cream or cheese cake. YUMM or just eat them.. :lol: </p><p></p><p>The last price I saw for bing cherries was $4.99 a pound, no thanks.</p><p></p><p><strong>Almond Streusel-Cherry Cheesecake Bars</strong></p><p>Cookie Base and Topping </p><p>1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix </p><p>1/4 cup cold butter or margarine </p><p>4 oz (half of 8-oz package) cream cheese </p><p>1/2 cup sliced almonds </p><p>Filling </p><p>2 1/2 packages (8 oz each) cream cheese (20 oz), softened </p><p>1/2 cup sugar </p><p>2 tablespoons Gold Medal® all-purpose flour </p><p>1 teaspoon almond extract </p><p>2 eggs </p><p>1 can (21 oz) cherry pie filling (substitue your cherries)</p><p> </p><p> </p><p>1. Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray. Place cookie mix in large bowl. Cut in butter and 4 oz cream cheese, using pastry blender or fork, until mixture is crumbly. Reserve 1 1/2 cups mixture for topping. Press remaining mixture in bottom of pan. Bake 12 minutes. </p><p>2. Meanwhile, in large bowl, beat 20 oz cream cheese, the sugar, flour, almond extract and eggs with electric mixer on medium speed until smooth. </p><p>3. Spread cream cheese mixture evenly over partially baked cookie base. Spoon pie filling evenly over cream cheese mixture. Sprinkle with reserved topping and almonds. </p><p>4. Bake 40 to 45 minutes or until light golden brown. Cool 30 minutes. Refrigerate about 2 hours or until chilled. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator </p><p></p><p><strong>Almond Crumble Cherry Pie</strong>Crust </p><p>1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box </p><p>Topping </p><p>4 oz marzipan (about 1/3 cup) </p><p>3 tablespoons butter or margarine, softened </p><p>1/2 cup old-fashioned oats </p><p>2 tablespoons Gold Medal® all-purpose flour </p><p>Filling </p><p>2 cans (21 oz each) cherry pie filling (use your cherries)</p><p>1/4 teaspoon almond extract </p><p> </p><p>1. Heat oven to 375°F. Make 1 pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate. Bake 8 to 10 minutes or just until set but not brown. </p><p>2. Meanwhile, in small bowl, place marzipan and butter; with pastry blender or fork, mix until well blended. Stir in oats and flour until crumbly. In large bowl, mix filling ingredients. </p><p>3. Remove partially baked shell from oven. Spread filling in shell. Crumble topping over filling. </p><p>4. Bake 30 to 40 minutes longer or until topping is golden brown and filling is bubbly around edges. If necessary, after 15</p></blockquote><p></p>
[QUOTE="hillsdown, post: 684283, member: 5106"] What kind of cherries ILH, bing ? Make jam/jelly ,filling for pies, cobbler, can them for topping for ice cream or cheese cake. YUMM or just eat them.. :lol: The last price I saw for bing cherries was $4.99 a pound, no thanks. [b]Almond Streusel-Cherry Cheesecake Bars[/b] Cookie Base and Topping 1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix 1/4 cup cold butter or margarine 4 oz (half of 8-oz package) cream cheese 1/2 cup sliced almonds Filling 2 1/2 packages (8 oz each) cream cheese (20 oz), softened 1/2 cup sugar 2 tablespoons Gold Medal® all-purpose flour 1 teaspoon almond extract 2 eggs 1 can (21 oz) cherry pie filling (substitue your cherries) 1. Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray. Place cookie mix in large bowl. Cut in butter and 4 oz cream cheese, using pastry blender or fork, until mixture is crumbly. Reserve 1 1/2 cups mixture for topping. Press remaining mixture in bottom of pan. Bake 12 minutes. 2. Meanwhile, in large bowl, beat 20 oz cream cheese, the sugar, flour, almond extract and eggs with electric mixer on medium speed until smooth. 3. Spread cream cheese mixture evenly over partially baked cookie base. Spoon pie filling evenly over cream cheese mixture. Sprinkle with reserved topping and almonds. 4. Bake 40 to 45 minutes or until light golden brown. Cool 30 minutes. Refrigerate about 2 hours or until chilled. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator [b]Almond Crumble Cherry Pie[/b]Crust 1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box Topping 4 oz marzipan (about 1/3 cup) 3 tablespoons butter or margarine, softened 1/2 cup old-fashioned oats 2 tablespoons Gold Medal® all-purpose flour Filling 2 cans (21 oz each) cherry pie filling (use your cherries) 1/4 teaspoon almond extract 1. Heat oven to 375°F. Make 1 pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate. Bake 8 to 10 minutes or just until set but not brown. 2. Meanwhile, in small bowl, place marzipan and butter; with pastry blender or fork, mix until well blended. Stir in oats and flour until crumbly. In large bowl, mix filling ingredients. 3. Remove partially baked shell from oven. Spread filling in shell. Crumble topping over filling. 4. Bake 30 to 40 minutes longer or until topping is golden brown and filling is bubbly around edges. If necessary, after 15 [/QUOTE]
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