Fayes Cherry Bells Recipes

Steps:

• Make the Dough: Beat the brown sugar and butter with an electric mixer at medium speed until light and fluffy, about 3 minutes. Beat in the corn syrup, egg, cream, and lemon zest. Whisk together the flour, instant espresso, ginger, cinnamon, baking soda, and salt in a separate bowl; gradually add to the butter mixture, and beat at low speed until combined. Shape the dough into a flat disk; wrap with plastic wrap. Chill the dough until firm, at least 2 hours.
• Preheat the oven to 350 degrees F.
• Make the Filling: Stir together the brown sugar, maraschino cherry juice and butter until blended; stir in the pecans.
• Roll the dough to 1/8-inch thickness on a lightly floured surface. Cut with a 2 1/2-inch round cookie cutter. Place the dough circles 2 inches apart on ungreased baking sheets.
• Place 1/2 teaspoon of the filling in the center of each dough circle. Shape into a cone by folding the edges of the dough to meet over the filling; pinch the edges together. Place 1 cherry half at the opening end of each bell for the clapper.
• Bake until golden brown, about 12 minutes. Cool on the pans for 5 minutes; remove to a wire rack to cool completely.

Steps:

• Mix thoroughly butter, icing sugar, milk, almond extract and fine coconut.
• Roll each cherry in above mixture, then in graham wafer crumbs.

Steps:

• In a bowl, cream butter and brown sugar. Beat in corn syrup, egg and cream. Combine dry ingredients; gradually add to the creamed mixture and mix well. Cover and refrigerate dough for 2-4 hours or overnight. , On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a 2-1/2-in. cookie cutter. Place 2 in. apart on ungreased baking sheets. , In a bowl, combine the first three filling ingredients; mix well. Stir in pecans. Place 1/2 teaspoon of filling in the center of each cookie. Shape into a cone by folding edges of dough to meet over filling; pinch edges together. Place a piece of cherry at open end of each bell for clapper. , Bake at 350° for 12-15 minutes or until golden brown. Immediately remove to wire racks to cool.

Steps:

• Sift together: 3 cups flour, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon ginger and 1/2 teaspoon instant coffee. Put aside.
• Cream 1 cup butter or margarine. Add 1 1/4 cups brown sugar. Cream well. Blend in dark corn syrup, egg, and cream. Add dry ingredients and mix well.
• Roll out dough, 1/3 at a time on floured board to 1/8 inch thickness. Cut cookies into 2 1/2 inch rounds. Place on ungreased cookie sheet.
• To Make Filling: Combine 1/3 firmly packed brown sugar, 1 tablespoon butter, 3 tablespoons cherry juice. Stir in 1 1/2 cups chopped nuts, chopped fine.
• Place 1/2 teaspoon filling in center of each round. Shape into a bell by folding sides of dough to meet over the filling using spatula to fold over sides. Make top of bell narrower than at the clapper end. Place 1/2 of a maraschino cherry (cut side down) at open end of each bell for clapper. Bake at 350 degrees F for 12-15 minutes.

Steps:

• 1. SIFT DRY INGREDIANTS
• 2. CREAM- BUTTER, BROWN SUGAR,KARO SYRUP, EGG, AND CREAM. MIX DRY INGREDIANTS. DIVIDE DOUGH IN FOURTHS AND CHILL FOR ATLEAST 4 HOURS. ROLL DOUGH 1/3 AT A TIME TO 1/8IN. CUT INTO ROUNDS. PLACE 1/2 TO 1 TSP. FILLING IN MIDDLE OF COOKIE FOLD OVER SIDES. PLACE 1/2 CUT CHERRY ON THE EDGE OF FILLING. BAKE AT 350 FOR 12-15 MIN.
• 3. FILLING- MIX BROWN SUGAR, BUTTER, CHERRY JUICE AND PECANS.

Steps:

• For dough:.
• Sift together flour, baking soda, salt, ginger and coffee. Cream butter and gradually add firmly packed brown sugar. Mix well.
• Blend in dark corn syrup, egg and heavy cream. Beat well. Add dry ingredients and mix thoroughly.
• Refrigerate dough for at least one hour. Roll out dough, 1/3 at a time on floured surface to 1/8 inch thickness. Cut into 3-inch rounds. Place on cookie sheet lined with parchment paper.
• For filling:.
• Combine all filling ingredients and mix well. Place 1/2 teaspoons of filling in the center of each round. Shape into a bell by folding the two upper edges of dough toward the center, covering all but the lower edge of the filling, using a spatula if necessary. Place 1/4 or 1/2 of a maraschino cherry just below lower edge of filling for the clapper. Bake at 350 degrees 12-15 minutes.

Steps:

• 1. Drain cherries and set aside.
• 2. Cream the softened butter and confectioners' sugar. I used my hand mixer.
• 3. Blend in the coconut and cream; mix well. Chill for 15 minutes.
• 4. Take a piece of mixture in your hand, about a tablespoonful, flatten, add cherry and roll in your hand to completely cover the cherry.
• 5. Roll in graham cracker crumbs or nuts to coat. Refrigerate for 2 hours to chill and firm.

Steps:

• Dry the cherries on paper towel.
• Cream the butter and gradually mix in the icing sugar and orange juice.
• Add coconut and mix well.
• Note: this mixture will be soft.
• Roll a small portion of the coconut mixture evenly around each cherry and then roll in graham wafer crumbs.
• Place on wax paper and keep cool.

Steps:

• pre heat oven to 350. Spray 9x13 pan with non stick spray. combine cake mix, eggs, almond extract, pie filling in bowl. mix until blended it should be lumpy. pour into pan. bake 25 minutes, do not overbake.
• frosting; 1 cup sugar, 5 tablespoons butter, 1/3 cup milk, 6 oz chocolare chips. in small saucepan combine sugar, butter, and milk. bring to a boilboil 1 minute stirring constantly. remove from heat stir in chocolate chips until melted. pour on cake