pretty presentation, ladle Sour Cherry Sauce onto 6 dessert plates, dividing evenly
ats of butter, then dried sour cherries
continue layers of
rush with half of the sour cherry glaze.
Reserve the remaining
lame.
Add saffron and sour cherries to onions; simmer for
at least 5 hours.
Sour Cherry Sauce: Combine cherries and 2
In a 9 x 13-inch buttered pan, fold in sour cherry pie filling, crushed pineapple, yellow cake mix, coconut and nut meats.
Next melt margarine.
Place melted margarine over the nut meats. Bake at 350\u00b0 for 60 minutes.
ccording to recipe directions.
Cherry Pie Filling:
In a
owl) set aside.
Heat cherry juice, one tbls flour and
In a large saucepan, combine cherry juice and pomegranate juice. Stir
Mix some more and add sour cream.
Mix more until
o 425 degrees.
For Sour Cherry Filling, combine brown and white
he cherries and any accumulated cherry juices as well as the
ragrance. Mix fragrant sugar and cherry juice together in a bowl
n amaretto liqueur.
Ladle sour cherry jam into the prepared jars
Put the cherries into a 1-quart Mason jar, and cover with the sugar.
Seal the jar and shake it several times, until the cherries are well coated with sugar.
Add the vodka, reseal, and shake the jar a few more times to mix.
Set aside in a cool, dark place for 4 weeks.
Strain the mixture through a fine sieve into a 4-cup glass measuring cup.
If desired, transfer the liqueur to a decanter.
The Sour Cherry Vodka should be ready to drink immediately and has a shelf life of 2 to 3 months.
For cherry topping: In small saucepan combine
Line a 13 x 9-inch pan with angel food slices 3/4-inch thick. Pour the 2 cans cherry or blueberry filling over the sliced angel food cake.
Mix lemon pudding and milk until thick.
Fold in sour cream; pour this over the pie filling, spreading it out so it is covered.
Top with Cool Whip.
Refrigerate overnight.
bring 1 3/4 cups cherry juice to a boil. Whisk
Place half of cake pieces in a 9 x 9 x 2-inch pan.
Reserve 1/3 cup cherry pie filling and spread remainder over cake cubes in pan.
Top with remaining cake cubes.
Combine pudding mix, milk and sour cream; beat until smooth and spoon over cake cube layer. Chill for five hours or overnight.
Cut in squares and garnish with reserved cherry pie filling.
Put 4 cups of angel food cake in a 9 x 9 x 2-inch pan.
Spoon cherry pie filling over cake.
Place 4 cups of angel food cake on top.
Combine the pudding mix, milk and sour cream.
Beat together and spoon over cake.