Almond Maraschino Cherry Nut Bread Food

CHERRY NUT BREAD

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks and vanilla. Combine the flour, baking soda, baking powder and salt; add to the creamed mixture alternately with buttermilk just until blended (batter will be thick). , In a small bowl, beat egg whites until stiff peaks form. Fold into batter. Fold in cherries and pecans., Transfer to four greased and floured 8x4-in. loaf pans. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean and loaves are golden brown. Cool for 10 minutes before removing from pans to wire racks.

CHERRY/ALMOND QUICK BREAD

Steps:

• In a large bowl, cream sugar and butter. Add eggs, one at a time, beating well after each addition. Blend in extract. Combine dry ingredients; blend into creamed mixture alternately with the buttermilk. Stir in almonds and cherries. Pour into a greased and floured 9x5-in. loaf pan. Bake at 350° for about 70 minutes or until loaf tests done. Remove from pan and cool on a wire rack.

MARASCHINO CHERRY NUT BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x5-inch loaf pan.
• Combine sugar, shortening, eggs, and salt in a large bowl; beat with an electric mixer until well combined.
• Mix flour and baking powder together in a medium bowl. Add flour mixture to shortening mixture in 2 or 3 batches, alternating with maraschino cherry juice, mixing batter well after each addition.
• Cut each cherry into 4 pieces; stir into batter with pecans. Spoon mixture into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan for 10 minutes. Run a table knife around the edges to loosen and invert loaf onto a wire rack. Let cool completely.

MARASCHINO CHERRY NUT CAKE

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.

MARASCHINO CHERRY ALMOND BREAD

Steps:

• Drain cherries, reserving juice; add enough water to juice to measure 1/2 cup.
• Cut cherries into quarters; blot dry and set aside.
• In a big bowl, cream the butter and sugar until light and fluffy.
• Add eggs, one at a time, beating well after each addition.
• Beat in vanilla.
• Combine flour, baking powder and salt in another bowl; gradually add to creamed mixture alternatly with reserved juice.
• Fold in the cherries and almonds.
• Pour into a greased 9 x 5 inch loaf pan.
• Bake in a preheated 350° oven for 50-60 minutes or until a pick comes out clean.
• Cool for 10 minutes before removing from pan to a wire rack to cool completely.
• In a small bowl, combine almond butter ingredients; serve with bread.

MARASCHINO CHERRY ALMOND BREAD

Steps:

• Drain cherries, reserving juice; add enough water to juice to measure 1/2 cup. Cut cherries into quarters; blot dry and set aside. , In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture alternately with reserved juice. Fold in cherries and almonds., Pour into a greased 9x5-in. loaf pan. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , In a small bowl, combine the almond butter ingredients. Serve with bread.

MARASCHINO CHERRY MINI LOAVES

Steps:

• Drain cherries, reserving 1/4 cup juice; set aside. In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk eggs and reserved juice; stir into dry ingredients just until moistened. Fold in the walnuts, chocolate chips, dates and cherries., Spoon into three greased 5-3/4x3x2-in. loaf pans. Bake at 325° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to a wire rack to cool completely. Wrap and store for 24 hours before serving.

CHERRY BREAD WITH ALMONDS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x5x3-inch loaf pan.
• Stir flour, white sugar, brown sugar, baking powder, and salt together in a large mixing bowl.
• Stir milk, egg, oil, and almond extract together in a small bowl until well combined. Add to dry mixture all at once. Stir until just moistened. Fold in cherries and almonds. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center of the bread comes out clean, about 1 hour. Cool in the pan on a wire rack for 10 minutes. Remove loaf from the pan and cool completely on the wire rack, about 30 minutes. Wrap and store for 8 hours to overnight before slicing and serving.

CHERRY MANDLBRODT

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
• Beat the vegetable oil and sugar with an electric mixer in a large bowl. Add the room-temperature eggs one at a time, allowing each egg to blend into the sugar mixture before adding the next. Combine flour, salt, and baking powder in a small bowl. Stir flour mixture into sugar mixture until just incorporated. Fold in the pecans and cherries; mixing just enough to evenly combine.
• Using lightly greased hands, divide dough into 2 equal portions. Form 2 loaves about 10 inches long and 3 inches wide and place on the prepared baking sheet. Sprinkle with cinnamon sugar.
• Bake in the preheated oven until firm, 25 to 30 minutes. Remove from oven and allow to cool slightly. Cut each loaf into 3/4 inch slices. Place slices cut side up, back on the baking sheet. Increase oven heat to 400 degrees F (200 degrees C) and return mandlebrodt to the oven. Toast until edges become golden brown, about 5 minutes.
• Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Store in an airtight container.