Dissolve cherry gelatin in 2 cups boiling water.
Stir in tart cherry pie filling.
Pour into a 12 x 20 x 2-inch pan.
Let set. Dissolve lemon gelatin in 2 cups boiling water.
Beat together cream cheese and mayonnaise.
Gradually add lemon gelatin.
Stir in pineapple and juice.
Add whipped cream and marshmallows to gelatin mixture.
Spread on top of cherry layer.
When set, sprinkle chopped nuts on top.
Yield:
24 servings.
Dissolve cherry jello in 2 cups boiling water.
Stir in tart cherry pie filling.
Pour into 12 x 20 x 2-inch or 13 x 9-inch pan.
Let set.
ater.
Stir in the tart cherry pie filling.
Pour into
herries before using.).
Let cherry mixture stand 15 minutes.
Defrost cherries if using frozen. Drain the cherries in a
Preheat oven to 425\u00b0.
Thaw cherries; drain, reserving juices. Mix sugar, tapioca and cornstarch in saucepan; add 2/3 cup reserved tart cherry juice and 1/3 cup reserved sweet cherry juice.
Mix well.
Cook over high heat until thickened; cool.
o 7 minutes. Stir the cherry and mango into the mixture
elt. add pie filling and frozen cherries and cook for 5
Preheat oven to 375\u00b0F.
Place the frozen tart shells on two baking sheets. Place 1/2 tsp of skor bits in each tart shell. Place 1/2 tsp chocolate shavings in each shell.
In a bowl combine remaining ingredients mix with whisk. Pour into each tart shell (they will be very full).
Top each tart with a pecan half.
Bake for twenty minutes switching the baking sheets halfway through.
Keeps for a couple of days in a sealed container and also freezes well.
east 5 hours.
Sour Cherry Sauce: Combine cherries and 2
in syrup), reserve juice. Drain tart cherries, reserve juice. Add all
Mix in the chicken stock, cherry cola, and balsamic vinegar. Push
erving platter. Serve with Cherry-Onion Chutney.
Cherry-Onion Chutney: Heat
mooth. Stir into the boiling cherry mixture. Return to a boil
illing.
strain can of tart cherries, reserving liquid.
mix
minutes.
Add Morello cherry mixture and stir over medium
ven to 350\u00b0F. Line tart shell with parchment paper and
14x5 inch loose-bottomed tart pan.
Join pastry sheets
Preheat oven to 400\u00b0F.
In a stand mixer, beat butter, sugar and lemon zest until combined. Beat in eggs, 1 at a time. Stir in ground hazelnuts, flour and cinnamon. Transfer to tart shell and top with dates. Bake for 35 mins, or until firm. Brush hot tart with 1/2 the honey. Let cool in pan.
Meanwhile, to make the sesame cream, whip cream and sugar to soft peaks. Fold in remaining ingredients.
Serve tart drizzled with remaining honey and topped with sesame cream.
Drain cherries, reserving syrup.
Combine cherry syrup with remaining ingredients and dash of salt.
Bring to boil.
Reduce heat.
Simmer 15 minutes.
Stir frequently.
Remove from heat. Stir in cherries.
Cool.
Makes 2 1/2 cups.