easuring cup combine buttermilk and cherry juice; set aside.
Preheat
Put chocolate squares and milk in a microwave safe bowl for 2 min or until almost melted.
Stir in almond extract and stir until chocolate is melted and all is blended.
Pour fudge batter into an 8 x 8 baking dish lined with parchment paper and spread evenly.
Top fudge with rows of cherrys with sliced side down.
Refrigerate for atleast 2 hours and then slice after fudge is firm.
Enjoy!
Place sweetened condensed milk and chocolate chips in a microwaveable bowl.
Cook on high for three minutes.
Stir.
Cook another minute or more, until blended and creamy.
Cooking time will vary by microwave.
Add cherry juice, extract, and cherries.
Cook two more minutes.
Remove from microwave and add nuts if desired.
Line a 8 x 8 inch pan with foil.
Butter foil.
Add fudge mixture.
Allow to cool.
Remove foil from fudge and cut into 1 inch cubes.
Keep in cool place.
n remaining brown sugar and almond extract. Mix flour, baking powder
eat.
Stir in the almond extract and then the glace
b>recipe #452719 for an easier liner.).
Pour milk, egg whites, almond
herries, brown sugar, rum and cherry extract until cherries plump up
br>Meanwhile, to make the almond filling. Beat butter and sugar
Place dry ingredients into a bowl and mix together.
In another bowl, mix the wet ingredients together and stir into the flour mixture.
Mix just until all dry ingredients are incorporated.
Fold in the cherry filling and almonds.
Spoon into 12 greased muffin cups.
Bake at 350\u00b0 for 20 minutes until golden brown.
Note: I would imagine that any fruit pie filling would work very well with this recipe.
In a skillet, melt the brown sugar in the water over low heat.
Add the almonds all at once and mix together quickly.
Remove the skillet from the heat,.
drop heaping teaspoonsful of the \"fudge\" onto an ungreased tray, and let the sweets cool.
Store in a jar with a tight cover.
Note:.
This recipe uses blanched almonds, halved and lightly toasted for about 3 minutes.
ized muffins out of this recipe. Half fill any empty muffin
ith one-sixth of the almond mixture. Repeat phyllo, butter and
Slice Angel Food Bar long way into 3 equal slices put in dish large enough to hold.
Add almond extract to can of Cherry Pie Filling stir
Spoon out 1/3 of pie filling on bottom layer of Angel Food Bar, sprinkle 1/2 c almonds.
Place next layer Angel Bar spread with cherry pie filling (no almonds).
Repeat final top with cherry pie filling and almonds. Refrigerate.
WAIT TILL RIGHT BEFORE SERVING TO USE THE REDI WHIP AROUND TOP OF CAKE sprinkle with other 1/2 C almonds.
he cake mix, pie filling, almond extract, and eggs in a
Mix flour, butter and almonds to make crust and press into an 8 in pie pan.
Bake at 350 deg for about 15 minutes or until brown.
Mix sugar, 2 teaspoon almond liquor and cream cheese together thoroughly till creamy. Fold in Cool Whip.
Put mixture into pie shell. Mix 1 teaspoon of almond liquour with cherry pie filling. Top cheese mixture with cherry pie filling.
Chill 2 hours or overnight.
est, and 1/4 teaspoon almond extract.
Bring to a
eater, beat cherry juice with 3 tblsp butter and almond extract.
rumble in the almond paste, and add the almond extract.
Work
br>Filling:
Cream butter, cherry juice, and vanilla.
Gradually
aper roll a 12x8 almond portion. Flip almond portion onto red portion