Cherries Jubilee Whipped Cream Fruit Salad Food

CHERRIES JUBILEE

Steps:

• Melt butter in 10-inch skillet over medium-high heat; add sugar. Continue cooking, stirring constantly, 2-2 1/2 minutes or until mixture just begins to brown around edges.
• Add reserved cherry juice and cinnamon stick pieces. Continue cooking, stirring occasionally, 1-2 minutes or until mixture is reduced by half.
• Add cherries, vanilla and lemon zest. Bring mixture to a boil; stir in cherry liqueur. Add brandy. Shake pan to ignite brandy; continue cooking until flames subside. (If using electric stove or preparing table side, ignite brandy in pan with a long match.)
• Place ice cream into individual bowls. For each serving, spoon generous 2 tablespoons of cherries and sauce over ice cream.

CLASSIC CHERRIES JUBILEE

Steps:

• Whisk together the sugar and cornstarch in a wide saucepan. Stir in the water and orange juice; bring to a boil over medium-high heat, whisking until thickened. Stir in the cherries and orange zest, return to a boil, then reduce heat, and simmer for 10 minutes. While the cherries are cooking, spoon the ice cream into serving bowls.
• Remove the cherries from the heat, and stir in the cherry extract. Pour in the brandy, and ignite with a long lighter. Gently shake the pan until the blue flame has extinguished itself. Spoon the cherries over the bowls of ice cream.

CHERRIES JUBILEE

Steps:

• Evenly scoop the ice cream into 4 dishes or decorative glasses and put in the freezer until ready to serve (this can be done up to 4 hours ahead).
• Wash and pit the cherries. Put the cherries and sugar in a large skillet. Peel 2 strips of zest from the lemon in wide strips with a peeler and add to the cherries. Squeeze the juice of half the lemon over the top. Stir to combine evenly. Cover and cook the cherries over medium-low heat until the sugar dissolves, about 4 minutes. Uncover and cook over medium-high until cherries get juicy, about 5 minutes more.
• To flambe the rum: If cooking over a gas flame, pull the pan off the heat and add the rum. Ignite the alcohol with a long match or one held with tongs. Swirl the pan slightly until the flames subside, about 30 seconds.
• If cooking over an electric stove, put the rum in a small saucepan. Warm it over medium-low heat and carefully light it with a long match or one held with tongs. Pour the lit rum over the cherries, and swirl the pan lightly until the flames subside, about 30 seconds.
• Ladle the cherries and their juices over prepared ice cream scoops. Serve immediately.

CHERRIES JUBILEE (WHIPPED CREAM FRUIT SALAD)

Steps:

• In huge bowl mix all ingredients until blended well. (I'm not crazy about nuts, so I only use a small bit of pecans.).
• Variations: add another can of cherry pie filling and/or cocount flakes.
• If you can resist, it is best after chilled for a couple of hours.

CHERRIES JUBILEE CRISP

Steps:

• FILLING: Combine cherries, liqueur and cornstarch in medium saucepan, mix until dissolved.
• Cook and stir over medium heat until mixture has thickened, about 3 minutes.
• Remove from heat and cool for 10 minutes.
• TOPPING: Combine flour, sugar, rolled oats and nutmeg in a small bowl.
• Add butter and mix with fingers or fork until crumbly.
• Place filling in a 3-4 cup shallow baking dish (or individual baking dishes).
• Sprinkle topping over fruit.
• Bake until topping is golden, about 20 minutes.
• Serve warm or at room temperature with whipped cream.
• Sprinkle with nutmeg.

EASY CHERRIES JUBILEE

Steps:

• Bring pie filling, cherries and concentrate to simmer in a 12-inch skillet. Add 1/2 cup of the brandy; simmer to blend and concentrate flavors, 3 to 5 minutes. Remove from heat.
• Stir in almond extract; pour in remaining brandy. Carefully ignite to burn off alcohol.
• In each of eight bowls, put 1/2 cup scoop of ice cream; spoon sauce over ice cream. Serve.

FRUIT SALAD WITH MARSHMALLOWS AND WHIPPED CREAM

Steps:

• Combine the drained fruit cocktail, apple, banana, marshmallows, and raspberries in a large bowl.
• In a separate bowl, whip the cream with the powdered sugar and vanilla using a stand mixer or handheld mixer fitted with a whisk attachment until light and soft.
• Add the whipped cream to the mixed fruit and marshmallows and fold to combine. Serve immediately or keep chilled in the fridge. Best served the day it is made.

CHERRIES JUBILEE

Steps:

• In a small dish, combine a little cherry juice with sugar and cornstarch. In a skillet, heat juice from cherries over moderate heat. Add cornstarch mixture. When juice thickens, add cherries to warm through. Pour in warmed liqueur, then flame the pan to burn off alcohol. Remove cherries from heat. Scoop vanilla ice cream into large cocktail glasses or dessert dishes and spoon cherries down over ice cream.

CHERRIES JUBILEE SALAD

Steps:

• 1. Mix together cherry pie filling, drained pineapple, eagle brand milk, and coconut flakes.
• 2. Fold in cool whip and mix well with previous ingredients, then mix in marshmallows.
• 3. Chill in fridge 3 hours or overnight.

CREAMY CHERRY WHIP SALAD RECIPE

Steps:

• In a large mixing bowl, beat together cream cheese and sweetened condensed milk until smooth and creamy.
• Stir in cherry pie filling and crushed pineapple. Fold in Cool Whip and 1/2 cup chopped walnuts.
• Pour into a 9 x 13 inch pan and refrigerate for at least 2 hours (or overnight) before serving.
• Top with additional crushed walnuts and 15 cherries spread evenly over the top of the salad.