alve cherries; reserve juice for Cherry Glaze.
In a large
Drain cherries, reserving 1 cup liquid.
In a large saucepan, combine 3/4 cup of the sugar and the cornstarch.
Stir in reserved cherry liquid.
Cook over medium heat until thickened and bubbly, stirring constantly.
Cook and stir for 2 more minutes.
Remove from heat.
Stir in remaining sugar, margarine and almond extract. Stir in cherries.
Cool slightly.
Unfold puff pastry; cut into 36 squares.
Gently press squares onto the bottoms of 36 miniature muffin cups coated with cooking spray.
Bake at 375 degrees for 10 minutes.
Using the end of a wooden spoon handle, make a 1/2-inch deep indentation in the center of each.
Bake 6-8 minutes longer or until golden brown.
With spoon handle, press squares down again.
Spoon a rounded 1/2 teaspoonful of preserves into each cup.
Top with cheese; sprinkle with nuts and chives.
Bake for 3-5 minutes or until cheese is melted.
Add filling to the pastry strips; roll pastry closed around the filling
Prepare your favorite pie pastry recipe; roll it as thin as possible.
It does not have to look uniform.
Place on a cookie sheet; prick with a fork.
Brush with melted butter; sprinkle with sugar.
Tilt cookie sheet to side and tap on bottom to remove excess sugar.
Bake at 350\u00b0 until brown.
Cool, then break or cut into pieces.
Layer individual servings with freshly sliced, sweetened strawberries, peaches or your favorite fruit.
Top with whipped cream or a dairy topping.
ill be using a shortcrust pastry recipe instead of the crescent roll
Cream butter and sugar.
Add vanilla.
Stir in eggs, one at a time.
Add flour and nuts.
Mix well.
Spread 3/4 of thick batter in ungreased 13 x 9-inch pan.
Cover with cherry or other filling. Drop remaining batter by spoonfuls on filling.
Bake 45 minutes at 350\u00b0.
Cool.
Cut into squares.
Sprinkle with powdered sugar.
Mix margarine, sugar, vanilla and flour together.
Put in a 9 x 13-inch pan. Top with apple or cherry pie filling, nuts, cinnamon and sugar. Bake at 350\u00b0 for 40 minutes.
o handle.
Divide the pastry dough in half so that
loured surface, roll the prepared pastry dough out to an even
egrees F (220 C). Make pastry and refrigerate.
Drain cherries
nfold one of the puff pastry sheets onto it. Roll the
n prepared pan. Spread cherry mixture evenly over pastry, leaving a 3
large bowl, stir together cherry pie filling, cranberry sauce, raisins
For the pastry, sift flour and baking powder
Combine all ingredients except for pastry.
Let stand for 15 minutes.
Line a 9 inch pie plate with pastry, add filling, arrange top crust.
Bake at 400 degrees for 40 to 50 minutes.
To make the pastry, mix together butter, powdered sugar,
Combine juice, sugar, tapioca, salt and cherries; let stand about 15 minutes.
Line 9-inch pie pan with pastry.
Fill with cherry mixture.
Dot with butter.
Adjust top crust.
Bake at 400\u00b0 for 45 minutes to 1 hour.
d cut in shortening with pastry blender until mixture is
Line a 9-inch pie pan with pastry.
Sprinkle with 1 tablespoon sugar and 1 tablespoon cake flour.
Drain cherries, saving juice. Combine sugar, cake flour and salt.
Gradually stir in juice.
Add almond extract and lemon juice.
Combine with cherries and pour into pastry lined pan.
Dot with butter and put top crust in place. Bake 30 to 35 minutes at 425\u00b0.
(This recipe is for the 1 pound size can.)