f bowl). Beat in the cherry liquid and almond extract. Beat
br>Just before serving, put cherry pie filling in 5-inch
Pre-heat oven to 350 degrees in a large bowl beat butter, sugar, eggs and rum extract until light and fluffy.
Add flour cocoa, salt, baking powder and baking soda. Beat well.
Flatten about 1 tablespoon of dough.
Place a cherry in the middle of the dough and mold the dough around it.
Roll in sugar and repeat with remaining dough.
Place cookies 2 inches apart of an un-greased baking sheet.
Bake for 8 minutes and let cool on rack.
For glaze whisk ingredients together and spoon over cookies.
Heat the milk, half-and-half, chocolate syrup, and 7 tablespoons cherry juice in a large pan over medium-low heat, stirring frequently.
Beat whipping cream using an electric mixer on medium speed until foamy; gradually add powdered sugar and remaining cherry juice; beat until soft peaks form.
Pour hot chocolate into mugs and serve with whipped cream on top; garnish with a cherry.
tir in 1/3 cup cherry fruit filling, liqueur and chocolate
small bowl with the cherry liqueur to soak, the longer
Mix the cherry juice, elderflower cordial, and lemon juice in a glass. Top off with sparkling water and garnish with lemon and kiwi slices.
\"Paint\"a cherry cordial mold (it will have fairly
Place cherries and 1/5 of the pits in a gallon jar.
Pour in vodka and alcohol.
Seal tightly and store at room temperature 1 to 3 months, shaking occasionally.
Strain through cotton-filled funnel, adding 3/4 to 1 cup simple syrup.
Age mixture 4 to 6 weeks before serving.
For a drier cordial, increase the amount of vodka to taste.
Combine fruit, sugar and allspice in a bowl.
Add brandy and rum; pour into a sterilized glass jar or crock.
Allow to stand one or two months in a cool room or in the refrigerator.
When the cordial is ready for bottling, strain fruit out and bottle for storage (don't throw the fruit away -- sweeten and thicken it for serving over ice cream or cake for the big kids in the family).
Mix syrup and water together.
Pour over ice in a glass and serve.
owl; reserve 3/4 cup cherry juice.
Mix Equal(R
Preheat oven to 350\u00b0.
Grease a 10 x 15 pan.
Combine butter, eggs, sugars and extracts in a large bowl and beat at medium until well blended.
Combine flour, soda and cinnamon and mix into creamed mixture until just blended.
Stir in pie filling and chocolate chips.
Spread in pan.
Bake for 25 minutes or until lightly browned.
Cool completely in pan on wire rack.
Sprinkle with confectioner's sugar or drizzle with melted chocolate, if desired.
Cut into 2 1/2 x 2 inch bars.
n platter with bowl of Cherry Sauce in the center.
Thaw cherries completely in strainer set in bowl; reserve 3/4 cup cherry juice. Mix Equal, flour, cornstarch and nutmeg in small saucepan; stir in cherry juice. Heat to boiling over medium-high heat, stirring constantly; boil and stir 1 minute. Remove from heat and stir in cherries; stir in food color.
an is perfect for this recipes, so use that if you
tir half & half and reserved cherry juice until smooth.
If
tsp gelatin in the cherry juice and 1/2 tsp
hipped cream. Fold in the cherry puree then divide 3/4
n 1 1/2 cups Cherry pie filling, butter, almond extract