Cherry Cola Recipes

Steps:

• Place roast in roasting pan that can be covered tightly.
• Pour Cherry Cola over roast.
• Mix soups and garlic together. Spread evenly over roast.
• Cover tightly.
• Bake at 325º for 3-4 hours, until tender.
• Serve with something to sop up all that delicious gravy -- we love it with mashed potatoes!
• If you'd like, you can thicken the gravy with a slurry of cornstarch and cold water.

Steps:

• Chill the cherry cola and place 4 mugs or glasses in the freezer to chill.
• Once chilled, in a pitcher combine the cherry cola and vanilla extract.
• Place two scoops of fudge ripple ice cream in each of four chilled glasses.
• Pour the cola over the ice cream; top each float with whipped cream and a maraschino cherry. Enjoy!

Steps:

• Divide the cherry juice and rum between 2 glasses. Stir to combine and add ice. Top each glass with cola and garnish with a cherry.

Steps:

• In a small pan over medium heat, add the sugar and 2 cups water and stir to dissolve. Bring to a boil, remove from the heat, and cool.
• In the saucepan with the cooled sugar syrup, whisk in the maraschino cherry syrup, half-and-half, and vanilla. Pour into an 8 by 8-inch cake pan and freeze for at least 2 hours or overnight.
• Fill 4 tall glasses 3/4 full with cola. Add 2 scoops of the frozen cherry mixture to each glass and top with a cherry. Add 1-ounce vanilla vodka, if using, to each glass.
• Scrape the remaining frozen cherry mixture into a resealable freezer container and keep in the freezer for up to 1 week.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour. Chop cherries; set aside.
• In large bowl, beat cake mix, cola beverage, oil, eggs and 1/4 cup reserved cherry liquid with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in chopped cherries. Pour into pan.
• Bake 34 to 42 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
• In small bowl, mix frosting and marshmallow creme until smooth. Frost cake. Top each piece with 2 cherries with stems. Store loosely covered.

Steps:

• Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Stir in cola. Refrigerate 20 min. or until slightly thickened.
• Reserve 1/2 cup gelatin mixture. Scoop yogurt into 4 tall ice cream soda glasses; top with remaining gelatin mixture.
• Beat reserved gelatin mixture with mixer until light and fluffy; spoon over desserts. Serve immediately.

Steps:

• Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper. Divide marshmallows between pans., In a large bowl, whisk flour, sugar and baking soda. In a small saucepan, combine butter, cola and cocoa; bring just to a boil, stirring occasionally. Add to flour mixture, stirring just until moistened., In a small bowl, whisk eggs, buttermilk and vanilla until blended; add to flour mixture, whisking constantly. Pour into prepared pans, dividing batter evenly. (Marshmallows will float to the top.), Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For frosting, in a small bowl, beat butter and confectioners' sugar until smooth. Beat in marshmallow creme and juice concentrate on low speed just until blended., Place 1 cake layer on a serving plate; spread top with 1 cup frosting. Top with remaining cake layer; spread with remaining frosting. Decorate with cherries.

Steps:

• Heat oil in heavy large saucepan over medium heat. Add onions; sauté until golden, about 7 minutes. Add garlic and stir 1 minute. Stir in chili sauce, preserves, cherry cola, brown sugar, and vinegar; bring to simmer, stirring occasionally. Reduce heat to medium-low; simmer uncovered until reduced to 4 cups, stirring often to prevent scorching, about 50 minutes. Stir in 1 teaspoon hot pepper sauce. Season to taste with salt and pepper and more hot pepper sauce, if desired. Transfer to bowl and cool completely. DO AHEAD: Can be made 2 weeks ahead. Cover and refrigerate.

Steps:

• 1. Make the cake: Preheat the oven to 350°F. Grease a 9 x 13- inch cake pan.
• 2. Whisk together the cake mix, cherry cola, oil, eggs, vanilla, and the reserved cherry juice in a large bowl until well combined. Stir in the maraschino cherries. Pour the batter into the cake pan and bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Cool in the pan for at least 1 hour.
• 3. Make the frosting: Using an electric mixer, beat the butter in a large bowl until fluffy. Gradually add 2 cups of the powdered sugar. Slowly beat in the milk and vanilla, then beat in the remaining powdered sugar. Add the marshmallow crème and mix well, then fold in the cherries. Frost the cooled cake in the pan.

Steps:

• Heat oven to 350°F. Into ungreased 13x9-inch (3-quart) glass baking dish, "dump" cherries with cherry juice.
• In medium bowl, mix cake mix and carbonated beverage. "Dump" mixture over cherries.
• Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool about 15 minutes before cutting and serving cake.