Whisk the liquid from the cherries into the meat drippings in
bove the edges. Secure paper with staples or rubber bands around
Pack cherries into a hot sterilized jar.
immer for 2 mins. Add cherries and return to a boil
Place the milk, vanilla, cinnamon and sugar in a large saucepan. Bring to a boil over a medium heat.
Stir in the rice and reduce the heat to low. Cook, stirring occasionally, for about 1 hour, or until the rice is cooked and thickened. Remove from the heat.
Meanwhile, to make the poached fruit, place the cherries, blueberries, rind and sugar in a medium saucepan. Cook, stirring, until the sugar dissolves and the fruit is hot.
Divide warm or cooled pudding among serving bowls. Serve with poached cherries and blueberries.
Place 1-2 vanilla wafers in bottom of each cupcake baking cup, if making one large cheesecake crush wafers with spoon and fill bottom of pie plate.
Mix cream cheese with sugar.
Mix in sugar, eggs and vanilla.
Pour into cupcake cups or pie plate.
Bake at 350\u00b0F for 15-20 minutes for cupcakes or 25 minutes for pie plate.
Cover cupcakes or full size cake with canned cherries.
Drain cherries, erserving 1 cup liquid. Mix sugar and conrstarch in small sauce pan. Gradually stir in reserved liquid until smooth. Heat over medium heat, stirring constantly until mixture bubbles. Cook one more miinute until thick and clear. Remove from heat. Stir in butter, cherries, almond extract and food coloring. Pour into prepared pie crust. Cover with vented or lattice top curst. Bake at 425 for 10 minutes. Reduce heat to 350 and bake 35 more minutes until golden brown.
Mix together brown sugar, clear jell, cinnamon and almond extract.
Mix together with canned cherries and let set until pastry is prepared.
Makes 1 (10-inch) pie.
f the juice from the cherries with the cornstarch and stir to
rnish.
GLAZED CHERRIES:
Combine cherries with kirsch; let stand
erving glasses. Cover surface directly with plastic wrap then chill for
tsp of vanilla extract with an eggbeater until creamy, then
pringform pan. Line the bottom with a parchment paper circle. Beat
herry custard, combine cherry juice with 2/3 cup water. Mix
ntil finely ground. Rub pork with a little olive oil and
an. Cover surface of custard with plastic wrap and chill for
ake pan and line sides with parchment paper.
In a
Set aside 3/4 cup cherries. In a blender, combine orange
Season chicken with salt and pepper and dip
egrees F. Drain the cherries, reserving the cherries and syrup separately. Combine