ar with a plastic lid in hot, soapy water, rinse well
ottom half (without icing) in an 8-inch springform pan
In prepared slow cooker greased stoneware, mix together sugar, rice, cherries, almonds, lemon
live oil, wrapping in aluminum foil. Roast in oven at 350 degrees
ar or jars lying down in a large pan. Cover completely
lace the milk and vanilla in a heavy-bottomed pan. Bring
ooth dough. Wrap the dough in plastic wrap and chill for
mix the sugar and cornstarch in a medium saucepan. Gradually whisk
ish pie plate for this recipe (mine is 10\"x 2
Pack cherries into a hot sterilized jar.
Note from the website: 'The cherries are roasted whole but can
00b0F. Place the cherry juice in a measuring cup and top
Soak the cherries in the Amaretto overnight,.
Drain the cherries and dry them with paper towels.
Melt the chocolate in a micorwave for about 15 seconds and then mix. May need another 15 seconds.
Dip the cherries into the chocolate and enjoy!
ork.
Chill.
Drain cherries letting dry for 1 hour
iners.
Thaw the frozen cherries in a bowl and save any
Marinate red cherries in Port wine to cover.
Melt the currant jelly.
Add unflavored gelatin.
Soften in 1/4 cup Port wine. Heat until gelatin is dissolved.
Set remaining wine aside.
Throw in the lemon with a dash of hope.
Combine melted dark chocolate and custard. Set aside.
Combine reserved cherry syrup and kirsch. Set aside.
Place cherries in a large trifle bowl or six individual serving dishes. Sprinkle with crumbled muffins then drizzle with kirsch syrup. Top with chocolate custard. Whip heavy cream to soft peaks then spoon over custard. Sprinkle with crushed chocolate bar. Chill until ready to serve.
Layer ladyfinger cookies and cherries in 8 serving glasses.
Combine reserved cherry syrup and kirsch then drizzle over top.
Whip heavy cream and powdered sugar to soft peaks then distribute between trifles. Garnish with chocolate curls, cover and chill overnight.
Let sit at room temperature for 15 mins before serving.
In a small dish, combine a little cherry juice with sugar and cornstarch.
In a skillet, heat the juice from the cherries over medium heat.
Add cornstarch mixture.
When juice thickens, add the cherries to warm them through.
Pour in warmed liqueur, then carefully flame the skillet to burn off the alcohol.
Remove cherries from heat.
Scoop vanilla ice cream into large cocktail glasses or dessert dishes and spoon cherries and their juice down over the ice cream.
Serve immediately.
(Some cans of cherries have a lighter, less sweet