Place cherries in a bowl; cover with rum. Refridgerate, covered, overnight. Drain and pat dry. (Save the rum for a mixed drink!).
In a microwave, melt chocolate and shortening at 50% power in 30 second intervals.
Stir until smooth.
Holding stems, dip cherries in chocolate mixture; allow excess to drip off. Place on waxed paper.
Let stand until set.
If desired, soak cherries in brandy or Kahlua.
Drain 1/2 juice.
Add booze and put into refrigerator for 1 week.
Soak cherries and raisins in bourbon overnight.<
toneware, mix together sugar, rice, cherries, almonds, lemon zest and salt
Drain the cherries; dry well; place in a
Mix beef cubes and recipe #458575.
Peel and cube
Drain maraschino cherries well and lay on paper towel.\tMix sugar, condensed milk, butter and vanilla.\tKnead thoroughly until like soft dough.
Roll fondant around the cherries until a ball (dust palm of hand with powdered sugar).
Lightly freeze balls as they dip better into the chocolate bark.
Melt chocolate bark in microwave and dip cherries.
Lay on buttered plate to cool.
This recipe can be doubled.
Drain cherries well.
Place in buttered Pyrex dish.
Add juice of orange.
Dot with brown sugar and butter (amount depending on how sweet you like it).
Heat thoroughly in a 375\u00b0 oven.
Serve over ice cream.
Top each serving with a lighted sugar cube that has been soaked in lemon extract.
Heat skillet until really hot, add sugar with 1/2 lemon and orange peel, stirring until sugar is caramelized.
Then add the juice of the oranges.
Let the sugar amalgamate with the juices very gradually.
Add the cherries to the sauce and let them cook for a few minutes.
Pour the cherry liqueur over it, then flame with brandy.
Serve with ice cream, whipped cream and decorate with a burning sugar cube previously soaked in rum.
Serves 4.
small bowl, soak the cherries in bourbon, stirring occasionally, until
300\u00b0F.
Cut the cherries into halves or thirds, depending
Brine cherries by bringing 6 cups of
his easy to cook Indian recipe, you are welcome to sign
ork.
Chill.
Drain cherries letting dry for 1 hour
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.
Cook cake.
Cool.
Mix pudding.
Drain pineapple.
Mix together the cream cheese and Cool Whip.
Add pudding.
Ice cake. Add pineapple, coconut, nuts and cherries as desired.
(This cake can be made ahead and frozen.)
Double recipe for larger sized cake.
iners.
Thaw the frozen cherries in a bowl and save
Combine cherries and apple slices in a large bowl. Stir together sugar, flour, and cinnamon; mix well with fruit. Let stand 15 minutes.
Spread fruit mixture into pastry lined 9 inch pie pan. Dot with butter or margarine. Cover with top crust. Seal and flute the edges. Cut slits in the crust to allow steam to escape.
Bake at 425 degrees F (220 degrees C) for 40 to 50 minutes, or until edge is golden brown and apples are tender.
repare the rest of the recipe.
Mix the paparika, cayenne
Or simmer your favorite meatball recipe in the sauce for 15