Add 1 cup hot boiling water to jello.
Stir good.
Add 1 cup cold water.
Stir good so jello will dissolve.
Let set until almost congealed.
Add 1 cup sweet dark cherries, pecans and Cool Whip.
Mix well.
Refrigerate until ready to serve.
Brine cherries by bringing 6 cups of
Combine sugar, cornstarch, frozen dark cherries and vanilla in large bowl. Allow cherries to thaw and stir.
Line pie plate with pastry.
Distribute sliced almonds evenly on top of the crust.
Pour can of pie filling on top of almonds.
Next pour dark cherry mixture on top of filling.
Cover with second pastry.
Poke small slits on top crust.
Bake at 350 until crust is golden brown.
Mix powdered sugar and milk to create a glaze.
Distrubute over top and you are done.
Dissolve all 3 packages of Jell-O in boiling water, not cold. Stir until dissolved.
Then put in drained cherries.
Don't use liquid.
Put in pineapple with juice.
Slice bananas and put them in. Pour into mold until half full.
Put in the refrigerator for about an hour until congealed.
Then put on a layer of sour cream, then put rest of Jell-O mixture in mold and refrigerate overnight.
Drain the juice of the cherries into a saucepan.
Whisk in the cornstarch and brown sugar.
Bring mixture to a boil over high heat.
Add cherries and stir to coat. Remove from heat and add carefully the brandy or kirsch. Return to heat and cook 1 minute.
Scoop frozen yogurt into 4 bowls and spoon warm mixture on top.
Melt butter in saute pan.
Add cinnamon and cherries.
Combine some cherry juice with the tsp of cornstarch.
Add cherry brandy into saute pan.
Squeeze orange and lemon into mixture.
Mix in cornstarch mixture to thicken.
Spoon over vanilla ice cream.
ups with butter.
Put cherries in a small dish and
an on the stove, cook cherries, brown sugar, rum and cherry
toneware, mix together sugar, rice, cherries, almonds, lemon zest and salt
hocolate.
(NOTE: In other recipes, the sauce may be used
Strain syrup from Morello cherries into measuring cup.
Combine
dding dishwasher powder.
Layer cherries and sugar in the jars
-7 minutes, or until dark brown in color and slightly
0 mins. Meanwhile, thaw the cherries in a sieve over a
immer for 2 mins. Add cherries and return to a boil
ins, until sugar dissolves. Add cherries and cinnamon stick. Bring to
Spray a 13 x 9 inch glass baking dish with non-stick butter flavored baking spray and set aside.
In a non-stick skillet, melt chocolate chips and condensed milk over low heat until just smooth. Stir in vanilla, cherries and nuts and pour into glass baking dish.
Chill until firm, slice and watch it disappear!
Drain syrup from dark cherries into 2 cup measure.
Drain tart cherries, adding enough of their juice to the dark cherry syrup to make 2 cups.
Combine 3/4 cup sugar, cornstarch, cinnamon and nutmeg in large saucepan.
Gradually stir in reserved juice.
Cook over medium heat, stirring constantly, until mixture thickens and bubbles 1 minute.
Add cherries and butter.
Spoon into 8-cup shallow baking dish.
Reserve about 1/2 cup juice and mix the cornstarch in it.(4-5 tbsp, depending on how thick you like your filling)
Mix sugar with cherries and juices and cook till bubbling.
Stir constantly if cooking on stove stop.
In the microwave I cook at 5 minute intervals and stir in between.
Add the reserved juice/cornstarch mixture and stir to mix.
Cook for about 3 minutes until thickened.
Cool and use in your favorite pie crust.
Melt the dark chocolate, butter, syrup and rum in a large saucepan.
Break up the biscuit and mix it into the chocolate mixture along with the rice cereal, nuts and cherries.
Line a 7\" square tin with parchment paper. Push the mixture into the tin and then chill for 2 hours.
When set, drizzle with melted white chocolate--optional.
Cut into squares and watch them disappear before your very eyes!