CHERRY MALLOW DESSERT
For a swift sweet treat, Carol Heppner spreads a homemade graham cracker crust with canned pie filling, then tops it with a fun marshmallow and whipped cream layer. "Try it with blueberry pie filling instead," recommends the Caronport, Saskatchewan cook.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 9 servings.
Number Of Ingredients 5
Steps:
- Set aside 1 tablespoon graham cracker crumbs for topping. Place the remaining crumbs in a bowl; stir in butter until combined. Press into a greased 9-in. square baking pan. Bake at 350° for 10-12 minutes or until lightly browned. Cool completely., Spread pie filling over crust. Fold marshmallows into the whipped cream; spread over filling. Sprinkle with the reserved crumbs. Refrigerate for at least 6 hours.
Nutrition Facts : Calories 339 calories, Fat 18g fat (11g saturated fat), Cholesterol 54mg cholesterol, Sodium 183mg sodium, Carbohydrate 44g carbohydrate (29g sugars, Fiber 1g fiber), Protein 2g protein.
CHERRY CHEESECAKE
This recipe has overturned a lifetime's prejudice - which is good, but unsettling. I had always been a committed believer that the only true cheesecake was the proper, baked cheesecake, but now I'm not so sure. This improper, unbaked cheesecake, feature of many a 1970s dessert trolley, has entirely won me over. It's light, it has tang, it is rapturously good. The fact that it is speedily easy to make is more reason for general hilarity and joy. Even in the spirit of retro-accuracy, please do not be tempted to open a jar of cherry pie filling over the cake. I use some French cherry concoction that seems to be pretty universally available and has no added sugar, but anything labelled 'conserve' as opposed to 'jam' should be safe. And, if you feel like it, when cherries are in season, rather strew the top with a couple of handfuls of beautiful fruit.
Provided by Nigella Lawson : Food Network
Categories dessert
Time 3h20m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Blitz the biscuits in a food processor until beginning to turn to crumbs, then add the sugar and butter and whiz again to make the mixture clump. If using graham cracker crumbs, you can use a bowl and wooden spoon to mix the butter in, with the sugar added.
- Press this mixture into a 8-inch springform tin; press a little up the sides to form a slight ridge.
- Beat together the cream cheese, sugar, vanilla and lemon juice in a bowl until smooth.
- Lightly whip the cream, and then fold it into the cream cheese mixture.
- Spoon the cheesecake filling on top of the biscuit base and smooth with a spatula, put it in the refrigerator for 3 hours or overnight.
- When you are ready to serve the cheesecake, un-mold and spread the black cherry spread over the top.
CHERRY POUND CAKE
My grandmother always made this creamy cake for Christmas morning. It's so pretty and tastes wonderful! Now that Nana is gone, I'm continuing the tradition.
Provided by RAYNEBOW
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 1h40m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour an 8 inch tube pan. Mix together the flour, baking powder, and salt; set aside.
- In a large bowl, cream together the butter, cream cheese, and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and almond extract. Beat in the flour mixture, mixing just until incorporated. Dredge cherries in 1/4 cup flour, then fold into batter. Spread into prepared pan.
- Bake in the preheated oven for 80 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Nutrition Facts : Calories 433.4 calories, Carbohydrate 49.9 g, Cholesterol 123.2 mg, Fat 23.8 g, Fiber 0.8 g, Protein 6.1 g, SaturatedFat 14.4 g, Sodium 375.1 mg, Sugar 25.3 g
NO-BAKE CHERRY CHEESECAKE
My husband and I both work full-time, and taxiing our two teenagers around town leaves me little time in the kitchen. Using prepared graham cracker crust and canned pie filling, I can extend a no-bake mix to make two light, fancy-looking pies in less than 15 min. -Pam Noffke, Tyler, Texas
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 2 pies (6-8 servings each).
Number Of Ingredients 9
Steps:
- In a large bowl, combine the cheesecake crust mix, butter and sugar. Press onto the bottom and up the sides of an ungreased 9-in. pie plate. Refrigerate. , In another large bowl, beat cheesecake filling mix and milk on medium speed for 3 minutes. In a small bowl, beat cream cheese and confectioners' sugar until smooth. Add to cheesecake mixture and beat well. Fold in whipped topping. , Spoon half of cheesecake mixture into chilled crust; spoon the remaining half into the purchased crust. Refrigerate for at least 1 hour. Top each with pie filling.
Nutrition Facts : Calories 348 calories, Fat 17g fat (10g saturated fat), Cholesterol 36mg cholesterol, Sodium 332mg sodium, Carbohydrate 45g carbohydrate (35g sugars, Fiber 1g fiber), Protein 4g protein.
CHERRY DREAM CAKE
I serve this cherry cake for holidays because it's so festive and easy. No one will know your secret is adding a package of cherry gelatin to a boxed cake mix! -Margaret McNeil, Germantown, Tennessee
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 20 servings.
Number Of Ingredients 6
Steps:
- Prepare cake mix according to package directions, using a greased 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick comes out clean. , Dissolve gelatin in boiling water. Cool cake on a wire rack for 3-5 minutes. Poke holes in cake with a meat fork or wooden skewer; gradually pour gelatin over cake. Cool for 15 minutes. Cover and refrigerate for 30 minutes., In a large bowl, beat cream cheese until fluffy. Fold in whipped topping. Carefully spread over cake. Top with the pie filling. Cover and refrigerate for at least 2 hours before serving.
Nutrition Facts : Calories 245 calories, Fat 11g fat (5g saturated fat), Cholesterol 39mg cholesterol, Sodium 242mg sodium, Carbohydrate 34g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.
THE EXTREME CHERRY CAKE
A very cherry cake with maraschino cherries and red food color for that extra burst of color. Try it with Fluffy Boiled Icing.
Provided by GERAL1012
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 1h45m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - 9 inch round pans. Sift together the flour and baking powder. Set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and red food color. Beat in the flour mixture alternately with the cherry juice. Stir in the cherries. Pour batter into prepared pans.
- Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 434 calories, Carbohydrate 61.9 g, Cholesterol 133.7 mg, Fat 18.2 g, Fiber 0.9 g, Protein 6.6 g, SaturatedFat 10.5 g, Sodium 228.7 mg, Sugar 33.7 g
FRESH CHERRY CAKE
A white cake made with fresh cherries and cherry juice. My wife's favorite!
Provided by sonomo
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 1h5m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a deep 9x13-inch baking dish.
- Whisk flour, baking powder, and salt together in a bowl.
- Place 1 cup sugar and butter in a separate bowl; beat with an electric mixer until light and fluffy, 4 to 5 minutes. Stir in milk and vanilla extract. Add flour mixture to butter mixture; mix until batter is well blended and thick, 2 to 3 minutes.
- Spread batter in the prepared baking dish; arrange cherries on top. Drizzle cherry juice over the cherries. Sprinkle remaining 1/2 cup sugar over the surface.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 40 to 45 minutes.
Nutrition Facts : Calories 302.4 calories, Carbohydrate 54.1 g, Cholesterol 22 mg, Fat 8.7 g, Fiber 1.7 g, Protein 3.5 g, SaturatedFat 5.3 g, Sodium 244.6 mg, Sugar 36.7 g
MARASCHINO CHERRY NUT CAKE
A very good and moist cake with a lovely pink color perfect for birthdays, showers, or anniversaries.
Provided by Judy Wattenbarger
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 2h30m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and lightly flour two 8- or 9-inch round cake pans or one 9x13-inch cake pan.
- Reserve 1/4 cup maraschino cherry juice. Coarsely chop the cherries to make 1/2 cup. Set aside.
- Sift cake flour, baking powder, and 1/4 teaspoon of the salt and set aside.
- Beat shortening in a large bowl with an electric mixer on medium high speed for 30 seconds. Add the 1 1/3 cups white sugar and beat until well combined. Add the egg whites, one at a time, beating well after each.
- Combine 2/3 cup milk and reserved 1/4 cup cherry juice. Add the flour and milk mixture alternately to the shortening mixture, beating on low speed after each addition until just combined. Stir in the chopped cherries and nuts. Pour batter into prepared pans.
- In preheated oven until cake springs back when lightly touched with a finger or a tester comes out clean, 20 to 25 minutes for round cakes (or 30 to 35 minutes for a 9x13 inch pan). Cool cakes in pans on a wire rack for 10 minutes, then invert onto wire rack to cool completely.
- To make frosting: beat 3/4 cups butter in a large bowl till fluffy. Gradually add 3 cups sifted confectioners' sugar; beat well. Slowly beat in 1/3 cup milk, 1 1/2 teaspoons vanilla, and remaining 1/4 teaspoon salt. Gradually beat in the remaining 3 cups sifted confectioners' sugar. Beat in additional milk (1 to 2 tablespoons) if needed, to make frosting of spreading consistency. If desired, tint the frosting pink by adding 6 drops of red food coloring.
- Once cake is completely cool, frost with butter frosting and decorate with maraschino cherries with stems.
Nutrition Facts : Calories 676.3 calories, Carbohydrate 113.7 g, Cholesterol 32.1 mg, Fat 24.1 g, Fiber 1.2 g, Protein 4.4 g, SaturatedFat 10 g, Sodium 303.9 mg, Sugar 82.3 g
DRIED CHERRY-ALMOND FRUITCAKE
Categories Cake Berry Fruit Nut Dessert Bake Apricot Cherry Almond Winter Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 20 servings
Number Of Ingredients 18
Steps:
- For cake:
- Preheat oven to 325°F. Butter and flour 10-inch-diameter nonstick angel food cake pan. Line bottom with parchment paper. Toss first 4 ingredients with 1/2 cup flour in large bowl to coat.
- Whisk remaining 1 1/2 cups flour, baking powder, and salt in medium bowl to blend. Using electric mixer, beat butter and both sugars in another large bowl until fluffy. Beat in eggs 1 at a time, blending well after each addition. Beat in rum, maple syrup, and vanilla. Add flour mixture and beat until just combined. Stir in dried fruit mixture. Spoon batter into prepared pan, flattening to eliminate air pockets. Bake until tester inserted near center of cake comes out clean and cake is deep golden brown, about 1 hour 30 minutes. Cool in pan 15 minutes.
- For syrup:
- Whisk rum and maple syrup in bowl. Spoon half over warm cake in pan. Let stand until absorbed. Cut around cake to loosen; invert onto platter. Peel off paper. Spoon remaining syrup over cake. Let stand about 4 hours. (Can be made ahead. Cover and store at room temperature 1 day or chill up to 1 week.)
CHERRY MARSHMALLOW CAKE
The marshmallows melt and rise to the top to form a glaze on this very easy to make and convenient cake.
Provided by Lorac
Categories Dessert
Time 55m
Yield 10-12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- Grease a 13x9x2 inch baking pan.
- Prepare cake mix according to package directions.
- Spread marshmallows in the bottom of the baking pan, pour cake mix over marshmallows, spoon cherries evenly on top.
- Bake 30 to 40 minutes or until an inserted toothpick comes out clean, cool before serving.
Nutrition Facts : Calories 441.6, Fat 14.8, SaturatedFat 2.3, Cholesterol 56.8, Sodium 389.5, Carbohydrate 73.5, Fiber 0.9, Sugar 34, Protein 4.7
CHERRY MARSHMALLOW MAGIC CAKE
Hey I live near Door County, how can I not have a few cherry recipes here? This cake is cool. The cherries sink to the bottom and the marshmallows melt and rise to the top for a glaze on this easy, tasty cake! *Note: I used a Betty Crocker Super Moist White cake mix for this. Other types of Cake mixes with pudding in the mix may require additional baking time. EDIT: The marshmallow flavor isn't really pronounced. It's the magic in how they rise up make everything come together.
Provided by LilPinkieJ
Categories Dessert
Time 40m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 6
Steps:
- Prepare cake mix. Beat cake mix, water, oil, and eggs in a large bowl on LOW speed for 30 seconds, then on MEDIUM speed for 2 minutes, scraping bowl occasionally. Set aside.
- Spray a 13x9x2-inch baking pan with vegetable spray. Preheat oven to 350°F.
- Sprinkle marshmallows evenly over the bottom of the pan. Pour batter over marshmallows.
- Spoon cherry filling evenly over cake batter.
- Bake in a preheated 350°F oven 30 to 40 minutes.
- Top of cake will be bubbly and marshmallows will be sticky.
- Let cool before serving.
CHERRY-ALMOND FRUITCAKE
Steps:
- Preheat the oven to 325 degrees F. Grease an 8 x 4-inch loaf pan and line the bottom with parchment or wax paper.
- Place the raisins and sherry in a small saucepan and heat gently for 5 minutes so the raisins will absorb the sherry. Remove from the heat and stir in the cherries and 3 tablespoons of the ground almonds. Set aside.
- In a separate bowl, cream the butter and sugar until fluffy. Beat in the egg yolks and almond extract, and stir in the remaining ground almonds. Fold in the raisins and cherries.
- Beat the egg whites until they form stiff peaks and fold gently into the cherry batter with a large metal spoon.
- Pour into the prepared pan and bake for about 1 hour, or until a skewer inserted in the middle comes out clean. Cool in the loaf pan. If desired, turn the cooled cake over, poke a few holes in the bottom, and drizzle it with a few tablespoons of sweet sherry. Store in an airtight container for up to 2 weeks.
CHERRY-MALLOW CAKE
Make and share this Cherry-Mallow Cake recipe from Food.com.
Provided by internetnut
Categories Dessert
Time 45m
Yield 15 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F. Spray a 13x9x2-inch baking pan with vegetable cooking spray. Lay the marshmallows evenly over the bottom of the pan.
- Prepare the cake mix according to the package directions. Pour the batter over the marshmallows. Spoon the cherry filling evenly over the cake batter.
- Remove pan from oven and cool on wire racks.
- After the cake is cool, cut into squares.
Nutrition Facts : Calories 283.3, Fat 8.9, SaturatedFat 1.3, Cholesterol 0.7, Sodium 255.8, Carbohydrate 48.9, Fiber 0.6, Sugar 22.7, Protein 2.6
CHERRY MALLOW CAKE
Steps:
- Spray 9x13 inch baking dish with cooking spray. Cover bottom of pan with marshmallows.
- Prepare yellow cake mix according to box instructions. Pour evenly over marshmallows.
- Spoon pie filling over cake batter.
- Bake in 300 degrees F oven for approximately 40 minutes, or until cake is firm. Marshmallows will bake to the top and be brown and sticky.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
FRESH CHERRY SHORTCAKE
I had a big bag of fresh Bing cherries and wanted a fresh and different dessert for the July 4th weekend. Integrating unique spices, this twist on the traditional shortcake dessert is delish.
Provided by mkecupcakequeen
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 3h5m
Yield 6
Number Of Ingredients 18
Steps:
- Combine 6 cups cherries, 6 tablespoons sugar, and lemon zest in a bowl. Allow cherries to rest for 2 to 3 hours.
- Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Mix flour, 1/4 cup sugar, cream of tartar, baking soda, cinnamon, cardamom, and salt in a large bowl. Cut in butter with a knife or pastry blender until the mixture resembles coarse crumbs. Whisk egg and half-and-half in a small bowl; stir into the flour mixture with a fork until dough is moistened with large clumps. Add a teaspoon more half-and-half to the bowl if dough won't come together.
- Roll tennis ball size scoops of dough and place on prepared baking sheet. Press each ball down lightly to form 1/2-inch discs. Brush dough with egg white and sprinkle with 1 teaspoon sugar.
- Bake in preheated oven until golden brown, 12 to 14 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
- Slice each cake in half horizontally. Layer a generous portion of halved cherries, almonds, and whipped cream between cake halves. Top with another dollop of whipped cream, almonds, and a whole cherry.
Nutrition Facts : Calories 643 calories, Carbohydrate 85.1 g, Cholesterol 86.7 mg, Fat 30.6 g, Fiber 6.9 g, Protein 12.3 g, SaturatedFat 13.8 g, Sodium 556.4 mg, Sugar 45 g
CHERRY FRUITCAKE
This fruitcake will not be bitter because it has no citron. I got it from a good friend's Mom in the 80's. When you slice it and hold it up to the light, there is very little cake, and it looks like stained glass. Many "fruitcake haters" have been won over by this cake.
Provided by TigerJo
Categories Dessert
Time 2h
Yield 1 fruitcake
Number Of Ingredients 11
Steps:
- Using a tube pan (line bottom with two greased layers of greased waxed paper, and grease sides of pan); or using two loaf pans or eight mini-loaf pans (line bottom/sides with two greased layers of waxed paper). Be generous with shortening on the layer next to the cake.
- Cut pineapple, red and green cherries in half; cut dates in 3 pieces.Using hands, combine pineapple, cherries, dates, and pecans in a large bowl. Add sugar, mix well, and set aside for 10 minutes.
- Beat eggs& vanilla until light and fluffy; pour over fruit and nut mixture. Using hands, mix well. In a separate bowl, combine flour, baking powder, and salt. Pour on above mixture until"syrupy", again, using hands.
- Preheat oven to 275°F Add cake mixture evenly to pans and pack down tightly. Bake until a toothpick inserted in the middle of the cake comes out clean, approximately 90 minutes for a tube pan; 1 1/4 hr for 2 loaf pans; and check starting after an hour for mini-loaf pans.
- Remove cake (s) from oven, cool slightly, and remove waxed paper while still warm.
CHERRY LOAF POUND CAKE
This is a very nice loaf cake for any occasion. It is SO tasty. I have had the recipe for years, don't know where it came from. Glace cherries are candied cherries that you buy in the baking section of the store
Provided by Dorel
Categories Dessert
Time 2h10m
Yield 1 loaf cake
Number Of Ingredients 7
Steps:
- Combine flour and salt.
- Stir well to blend.
- Mix 1/2 cup flour mixture with cherries.
- Cream butter and sugar together until light and fluffy, I use a high speed on my mixer till it is REAL fluffy.
- Add eggs 1 at a time, beating well after each addition.
- Add remaining flour gradually.
- Stir in extract and floured cherries, mixing until well blended.
- Spread in greased loaf pan.
- (I use a veg. spray).
- Bake at 300DegreesF for 90-100 minutes, or until toothpick inserted in center comes out clean.
- Don't be concerned if cake cracks on top, it is supposed to.
CHERRY MALLOW TRAYBAKE
Sarah Cook's cute cakes are easy, cheap and, most importantly, fun to make
Provided by Sarah Cook
Categories Treat
Time 1h
Yield Cuts into 15 squares
Number Of Ingredients 12
Steps:
- Heat oven to 180C/160C fan/gas 4. Line a 20 x 30cm baking or roasting tin with baking parchment. Beat together the butter, flour, sugar, baking powder, eggs, yogurt and vanilla. Stir in the chopped cherries and snipped marshmallows. Scrape into the tin and bake for 25-35 mins until a skewer poked in comes out clean. Cool.
- To decorate, put the marshmallows into a pan with the milk and gently melt, stirring. Scrape into a bowl and cool, stirring occasionally, until thick enough to spread. Spread over the cake, dot over the halved cherries and slice into 15 squares.
Nutrition Facts : Calories 383 calories, Fat 16 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 40 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.52 milligram of sodium
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