almonds, cherries and ground almonds. Transfer to prepared pan. Cover with parchment
baking trays or line with parchment paper.
Beat butter
Combine nuts, cherries, pineapple and raisins.
Toss with the 1 cup flour
Mix cookie crumbs, almonds and 1/4 cup candied cherries; fold into ice cream.
Divide into 8 muffin cups, lined with paper cups. Decorate with candied cherries.
Freeze about 4 hours or until firm.
Makes 8 servings.
Combine cream cheese, vanilla, butter, cherries, cottage cheese, raisins and pineapple; beat until smooth.
With a moistened piece of cheesecloth, line a clean flowerpot whole.
Put in mix; put on a rack to drain in refrigerator overnight or longer.
Unmold; garnish with candied cherries.
Serves 6.
emon rind, candied fruit, raisins, dates
and pecans with remaining 1
Pour milk and apple juice over marshmallows and let stand 3 hours.
Stir occasionally.
Combine crushed vanilla wafers and gingersnaps, nuts, raisins, fruit and cherries in a large bowl. Add marshmallow mixture and mix well.
Pour into a foil lined 9 x 5 x 3-inch loaf pan.
Cover top with foil.
Refrigerate 3 to 4 days before slicing.
If desired, decorate with candied cherries and almonds.
Store, covered, in refrigerator.
In mixing bowl, prepare mix per instructions on package.
Add candied fruit, pecans and raisins.
Mix.
Spoon into 24 paper-lined cups (muffin small).
Bake at 350\u00b0 for 30 to 35 minutes.
Glaze with warm corn syrup and garnish with candied cherries.
Soak cherries in 1 cup boiling water until softened, about 10 minutes. Drain.
Whisk mayonnaise and next 3 ingredients in large bowl. Add apples, celery, grapes and cherries; toss. Season lightly with salt and pepper.
Arrange lettuce on platter. Spoon salad over. Top salad with candied pecans.
Makes 6 servings.
Dredge cut up fruit with 1/2 cup flour.
Mix cake mix as directed; add extracts.
Beat 2 minutes with beater on medium speed.
Add 1 egg at a time; beat 2 minutes longer.
Spread evenly on 2 wax paper covered and oiled bread pans or in oiled and wax paper covered angel food pan.
Bake 3 to 3 1/2 hours at 275\u00b0 with a shallow pan of water below the cake.
Cool and glaze with hot white corn syrup.
May be decorated with candied cherries or pineapple.
Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking pan with cooking spray.
Mix vanilla wafer crumbs and melted butter together in a bowl. Press crumb mixture into the bottom of the prepared baking pan. Pour sweetened condensed milk evenly over the crust. Layer chocolate chips, candied cherries, and walnuts evenly on top. Press down firmly with a fork.
Bake in the preheated oven until lightly browned, 25 to 30 minutes. Loosen from sides of pan while warm. Let cool in pan; cut into squares or diamonds.
-inch round cake pan with parchment.
For the Cake
n half and spread generously with jam. Put halves back together
Cream butter.
Gradually add powdered sugar, creaming well. Blend in unbeaten egg and vanilla.
Add flour; mix well.
Stir in pecan halves and candied cherries; cut in halves.
Chill for 1 hour.
Divide dough into thirds.
Shape into rolls.
Wrap in wax paper; chill at least 3 hours.
For quick chilling, place in freezer for 1 hour.
Cut into 1/8-inch slices and place on ungreased cookie sheets.
Bake at 325\u00b0 for 13 to 15 minutes until delicately browned on edges.
Can use half red cherries and half green cherries.
he edge of ramekins. Secure with rubber bands or string.
Cream butter; add sugar, creaming well.
Add beaten egg yolks. Stir in flavoring, rinds, lemon juice and flour.
Chill dough for 1 hour.
While dough is chilling, chop walnuts and cut up candied cherries.
Beat egg whites with a fork until foamy.
Shape chilled dough into tiny balls.
Dip top of dough in beaten egg white, then in chopped walnuts.
Press a section of cherry into the middle. Bake in a preheated 350\u00b0 oven for about 20 minutes or until slightly browned.
Pour graham cracker crumbs over 1 stick melted margarine in
a 9 x 13-inch pan.
Mix powdered sugar, eggs and 2 sticks margarine. Beat with mixer until smooth.
Spread over first layer.
Sprinkle with drained crushed pineapple.
Slice bananas over pineapple. Spread large container Cool Whip over bananas.
Top with candied cherries and chopped nuts.
Refrigerate several hours before serving.
9-inch pie pan with a 12-inch square of
Crush vanilla wafers and place in a large bowl.
Add coconut, raisins and pecans.
Mix well.
Pour Eagle Brand milk over mixture and mix thoroughly with hands until it begins to form a ball. Press firmly into pan.
Decorate top with candied cherries.
Cover and refrigerate for several hours.
bove the edges. Secure paper with staples or rubber bands around