CHERRY ALMOND COFFEECAKE
This cake recipe uses cherry pie filling and sliced almonds to help deliver a very impressive cake with a simple glaze!
Provided by Glenda
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Generously grease and flour one 15 1/2x 10 1/2 inch jelly roll pan.
- Mix sour cream, water and eggs. Stir in cake mix until moistened. You will notice the batter will be lumpy. Spread into pan. Drop pie filling by large spoonfuls onto batter.
- Bake at 350 degrees F (175 degrees C) for 25 minutes or until cake tests done. Sprinkle cake with almonds and drizzle with glaze.
- To Make Glaze: Mix confectioner's sugar, milk and vegetable oil. Stir in a few extra drops of milk if necessary. Stir until mixture is smooth and of a desired consistency. Drizzle over still warm cake.
Nutrition Facts : Calories 184.8 calories, Carbohydrate 31.7 g, Cholesterol 27.6 mg, Fat 5.5 g, Fiber 0.4 g, Protein 2.4 g, SaturatedFat 1.9 g, Sodium 160.3 mg, Sugar 19.1 g
CHERRY CREAM CHEESE PIE
This is one of my favorite and easiest recipes. It is always a hit at parties, bake sales, and pot-lucks. I have modified the original to decrease the fat and calories. It is still delicious.
Provided by Linda B. Rawls
Categories Desserts Pies No-Bake Pie Recipes
Time 4h45m
Yield 8
Number Of Ingredients 6
Steps:
- Beat cream cheese until light and fluffy. Gradually add sweetened condensed milk, and continue beating until smooth and combined. Add lemon juice and vanilla; mix well.
- Fill graham cracker crust evenly. Refrigerate until set; this will take between 2 to 4 hours. Just before serving, spread the cherry pie filling over the top of the pie.
Nutrition Facts : Calories 492.2 calories, Carbohydrate 68.7 g, Cholesterol 47.5 mg, Fat 21.5 g, Fiber 0.9 g, Protein 7.6 g, SaturatedFat 10.4 g, Sodium 329.2 mg, Sugar 38.5 g
CHERRY CREAM CHEESE COFFEE CAKE
You'll like the texture of this tender coffee cake. The sour cream pairs well with the cherries, and the crunchy almonds make a nice accent. With a sweet streusel topping, it's hard to eat only one slice. -Linda Guiles, Belvidere, New Jersey
Provided by Taste of Home
Time 1h15m
Yield 10 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine flour and sugar. Cut in butter until crumbly. Reserve 3/4 cup crumb mixture. Add the baking powder, baking soda and salt to remaining crumb mixture. Stir in the egg, sour cream and almond extract until blended. Press onto the bottom and 1 in. up the sides of an ungreased 9-in. springform pan with removable bottom. , For filling, in a large bowl, beat cream cheese and sugar for 1 minute. Add egg; beat just until combined. Spread over crust. Carefully top with pie filling. Sprinkle with almonds and reserved crumb mixture. , Bake at 350° for 50-60 minutes or until center is set. Cool on a wire rack. Carefully run a knife around edge of pan to loosen; remove sides of pan. Store in the refrigerator.
Nutrition Facts : Calories 532 calories, Fat 29g fat (16g saturated fat), Cholesterol 116mg cholesterol, Sodium 440mg sodium, Carbohydrate 61g carbohydrate (36g sugars, Fiber 2g fiber), Protein 8g protein.
CHERRY ALMOND MOUSSE PIE
Treat your loved ones to a luscious pie with chocolate, cherries and nuts in a creamy vanilla mousse. It's a sweet yet refreshing dessert. -Dorothy Pritchett, Wills Point, Texas
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- In a small saucepan over low heat, cook and stir 1/2 cup milk and the chocolate until chocolate is melted and mixture is thickened, about 4 minutes. Stir in 1/4 teaspoon extract. Pour into pie shell; set aside. , Set aside eight whole cherries for garnish. Chop the remaining cherries; set aside. In a large bowl, beat cream cheese until fluffy. Gradually beat in water and remaining milk. Beat in pudding mix and remaining extract. Fold in whipped cream. Stir in chopped cherries and almonds. , Pour over pie. Chill 4 hours or until set. Garnish with whole cherries and, if desired, chopped chocolate.
Nutrition Facts : Calories 469 calories, Fat 26g fat (14g saturated fat), Cholesterol 59mg cholesterol, Sodium 339mg sodium, Carbohydrate 55g carbohydrate (41g sugars, Fiber 1g fiber), Protein 8g protein.
CHERRY CREAM CHEESE GALETTE
Provided by Valerie Bertinelli
Categories dessert
Time 2h15m
Yield 6 servings
Number Of Ingredients 13
Steps:
- For the crust: Pulse the flour, sugar and salt together in a food processor. Add the butter and pulse until the mixture resembles a coarse meal with some pea-size lumps. Drizzle in the vinegar and 4 tablespoons of the water; pulse until a dough starts to come together. If the mixture is too dry, add more water, a teaspoon at a time.
- Turn the dough out onto a piece of plastic wrap, form into a disk and wrap well. Refrigerate until firm, at least 1 hour.
- For the filling: Beat the cream cheese, egg yolk, 2 tablespoons of the granulated sugar, and the vanilla in a bowl with an electric mixer until smooth.
- In another bowl, toss the cherries with the cornstarch and the remaining 1 tablespoon granulated sugar.
- Finish the galette: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Lightly dust a work surface with flour and roll the dough out to a 12-inch round. Transfer to the prepared baking sheet.
- Spread the cream cheese mixture evenly over the dough, leaving a 1 1/2-inch border. Spoon the cherries over the cream cheese, leaving any excess juice in the bowl. Fold the edges of the dough over so they just barely cover some of the filling.
- Beat the egg white with a splash of water and brush it over the crust. Sprinkle the Demerara sugar evenly over the filling and crust.
- Bake until the crust is golden brown, 30 to 35 minutes. Cool for 10 minutes before serving.
CHERRY CREAM CHEESE PIE
Cherry Cream Cheese Pie is a delightfully easy no-bake pie that is perfect year round for any occasion.
Provided by Lucy Brewer
Categories Pies
Time 10m
Number Of Ingredients 7
Steps:
- Beat cream cheese in large bowl until creamy and no lumps are showing. Add sweetened condensed milk, lemon juice, vanilla, and almond extract. Beat until smooth and creamy.
- Pour into crust and chill at least 4 hours, longer if you can.
- Top with desired amount of chilled cherry pie filling before serving. (You may not want the entire can.)
Nutrition Facts : ServingSize 10 servings, Calories 347 kcal, Carbohydrate 52 g, Protein 5 g, SaturatedFat 6 g, Cholesterol 38 mg, Sodium 244 mg, Sugar 26 g
CHERRY ALMOND MOUSSE PIE
This Cherry Almond Mousse Pie is a great addition to add to your meals!
Time 4h20m
Number Of Ingredients 16
Steps:
- Take and mix all the crust ingredients into a small pie. Once done, press the mixture into the bottom of your pie pan. Turn your stove to low heat and add in 1/2 cup sweetened condensed milk and chocolate. Heat until mixture melts and is thick. Pour the chocolate into the crust and put it into the fridge. Next, mix your cream cheese until smooth. All in water slowly and vanilla pudding mix and mix. In a separate bowl, whip together the heavy cream until it's thick. Add to the pudding mixture bowl and fold the two together. Add in the sliced almonds and cherries and fold. Once done, put in the fridge for 4 hours or overnight until it sets.
Nutrition Facts : Calories 649 calories, Carbohydrate 74 grams carbohydrates, Cholesterol 93 milligrams cholesterol, Fat 36 grams fat, Fiber 3 grams fiber, Protein 11 grams protein, SaturatedFat 20 grams saturated fat, ServingSize 1, Sodium 274 grams sodium, Sugar 63 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 14 grams unsaturated fat
CHERRY-ALMOND CREAM CHEESE POUND CAKE
Make and share this Cherry-Almond Cream Cheese Pound Cake recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 2h5m
Yield 14 serving(s)
Number Of Ingredients 13
Steps:
- Add cherries and kirsch to a small bowl; let stand for 20 minutes.
- Position oven rack in the center of oven; preheat to 325°; grease the inside of a 10-inch Bundt pan; dust the pan with flour.
- Sift together the flour, baking powder, baking soda, and salt into a bowl; whisk to blend and set aside.
- In the bowl of an electric stand mixer, using the paddle attachment, beat the butter and cream cheese on medium speed until creamy, about 1 minute.
- Gradually add the sugar and beat on med-high speed until well blended and light, about 2 minutes.
- Add in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
- Beat in the vanilla and almond extract.
- Add the flour mixture at low speed, mixing just until blended.
- Add in cherries, along with any remaining liquid, and mix until blended.
- Scrape batter into prepared pan.
- Bake the cake for 55-65 minutes, until a pick comes out clean.
- Cool the cake in the pan on a wire rack for 15 minutes.
- Dust the cake lightly with powdered sugar right before serving.
Nutrition Facts : Calories 418.2, Fat 20.8, SaturatedFat 12.5, Cholesterol 128.2, Sodium 241.9, Carbohydrate 52.2, Fiber 0.5, Sugar 28.9, Protein 6
CHERRY CREAM CHEESE CAKE
This luscious pound cake has a nutty top crust, and is moist and flavorful. Makes a great gift. You can use halved maraschino cherries instead, if you prefer.
Provided by Carol
Categories Desserts Cakes Pound Cake Recipes
Yield 14
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Cream the cream cheese, butter or margarine, sugar, and vanilla together until smooth. Beat in eggs one at a time. Sift together 2 1/4 cup flour, baking powder, and salt; fold into cream cheese mixture. Dredge cherries in 1/4 cup flour, and fold into batter.
- Sprinkle pecans over the bottom of an ungreased 10 inch angel food tube pan. Bottom should be completely covered. Add a few more pecans if necessary. Spoon batter into pan on top of nuts.
- Bake for about 75 minutes, or until an inserted wooden pick comes out clean. Allow cake to cool in pan. Run knife around outside edge and center tube. Ease cake out of pan, and onto plate.
Nutrition Facts : Calories 417.7 calories, Carbohydrate 47.3 g, Cholesterol 105.6 mg, Fat 23.4 g, Fiber 1 g, Protein 5.8 g, SaturatedFat 12.6 g, Sodium 241.7 mg, Sugar 27.8 g
CHERRY ALMOND CHEESECAKE
Cherry marbling and topping bring a holiday look to this lovely dessert. Its graham cracker crust includes ground almonds, which give it a crunchy texture. The nutty flavor complements the cream cheese filling nicely.
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, combine almonds and cracker crumbs; stir in butter. Press onto the bottom of a greased 9-in. springform pan; set aside. In a bowl, beat the cream cheese and milk until smooth. Add eggs, beat on low just until combined. Pour into prepared crust., Refrigerate 1/2 cup pie filling for garnish. Drop remaining pie filling by teaspoonfuls onto cream cheese mixture; cut through batter with a knife to swirl the filling. Bake at 325° for 50-55 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Chill overnight. Remove sides of pan. Cut cheesecake into slices; garnish with reserved pie filling. Refrigerate leftovers.
Nutrition Facts : Calories 337 calories, Fat 19g fat (9g saturated fat), Cholesterol 95mg cholesterol, Sodium 175mg sodium, Carbohydrate 36g carbohydrate (31g sugars, Fiber 1g fiber), Protein 8g protein.
CHERRY ALMOND PIE
I grew up in northern Michigan, where three generations of my family have been cherry producers. This traditional cherry pie makes a mouthwatering dessert that always gets rave reviews.-Ramona Pleva, Lincoln Park, New Jersey
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Drain cherries, reserving 2/3 cup juice in a saucepan; discard remaining juice. To the juice, add the cherries, sugar, butter and salt. In a small bowl, combine cornstarch and water until smooth; stir into cherry mixture. Bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat; stir in the almond extract and food coloring if desired. Cool. , Line a 9-in. pie plate with bottom pastry; add filling. Make a lattice crust. Trim, seal and flute edges. Bake at 375° for 45-50 minutes or until crust is golden and filling is bubbly. Cool on a wire rack.
Nutrition Facts : Calories 436 calories, Fat 16g fat (7g saturated fat), Cholesterol 14mg cholesterol, Sodium 242mg sodium, Carbohydrate 73g carbohydrate (43g sugars, Fiber 1g fiber), Protein 3g protein.
CHERRY CHEESE PIE
Make and share this Cherry Cheese Pie recipe from Food.com.
Provided by Graybert
Categories Pie
Time 4m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- In larger bowl, beat cream cheese until fluffy.
- Gradually add in Eagle Brand; blend thoroughly.
- Stir in Lemon juice and vanilla.
- Pour into prepared crust.
- Chill 3 hours or until set.
- Top with desired amount of pie filling and almonds before serving.
CHERRY CREAM PIE
Make and share this Cherry Cream Pie recipe from Food.com.
Provided by MouseyKing
Categories Pie
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Cream first three ingredients together. Blend until smooth.
- Add 1 cup whipped cream.
- Pour into pie shell.
- Pour can of cherry filling over the top and refrigerate until ready to serve. About an hour.
Nutrition Facts : Calories 384.2, Fat 21.4, SaturatedFat 9.7, Cholesterol 36.9, Sodium 261.1, Carbohydrate 43.6, Fiber 1.5, Sugar 8.1, Protein 4.5
ALMOND CHERRY PIE
Apples, almonds and cherries, oh my! My Food and Family's Almond Cherry Pie is as easy to make as it is delicious. Apple and cherry make a fruity combination for a delicious Almond Cherry Pie.
Provided by My Food and Family
Categories Pie
Time 6h10m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Add boiling water to gelatin in large bowl; stir 2 min. until completely dissolved. Stir in cold water. Refrigerate 1-1/2 hours or until thickened.
- Meanwhile, whisk cream cheese and sugar in medium bowl until blended. Stir in COOL WHIP and extract. Spread onto bottom of crust. Refrigerate until ready to use.
- Stir apples and nuts into thickened gelatin. Refrigerate 10 to 15 min. or until set but not firm.
- Spoon over cream cheese layer in crust. Refrigerate 4 hours or until firm.
Nutrition Facts : Calories 310, Fat 13 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 10 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
CHERRY ALMOND CREAMY CHEESE PIE
Make and share this Cherry Almond Creamy Cheese Pie recipe from Food.com.
Provided by Rita1652
Categories Pie
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Mix flour, butter and almonds to make crust and press into an 8 in pie pan.
- Bake at 350 deg for about 15 minutes or until brown.
- Mix sugar, 2 teaspoon almond liquor and cream cheese together thoroughly till creamy. Fold in Cool Whip.
- Put mixture into pie shell. Mix 1 teaspoon of almond liquour with cherry pie filling. Top cheese mixture with cherry pie filling.
- Chill 2 hours or overnight.
ALMOND CRUSTED CHERRY CREAM PIE
This is my dad's favorite pie. It's pretty easy to prepare. If you don't feel like mixing a pie crust/making your own you can buy a store bought one and just press the almonds into the crust. It is extremely rich and yummy! I don't even like cherries and I love this pie! Cook time is chill time. For the crust I usually use Recipe #51537 and just grind the almonds up and mix them in with the dry ingredients... This has seemed to work really well for me
Provided by Schnookie Wookums
Categories Pie
Time 1h30m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Mix pie crust as directed, but add chopped almonds with water.
- Prick only the sides of the pie crust and bake as directed.
- Cool.
- Combine condensed milk, lemon juice, vanilla, and almond extract.
- Fold in whipped cream and spoon into cooled pie shell.
- Spread cherry pie filling over cream filling.
- Chill.
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From pillsbury.com
5/5 (6)Category DessertServings 11Total Time 35 mins
- Heat oven to 375°F. Line large cookie sheet with cooking parchment paper. Remove dough from can; do not unroll. Using serrated knife, cut dough roll into 11 rounds.
- Using photo as a guide, arrange dough into shape of tree on cookie sheet, spacing slightly apart, and ending with one round for the base. Gently press middle of each round to create a well for topping.
- In small bowl, mix cream cheese, 1/4 cup powdered sugar and the almond extract with spoon until mixed well. Spoon 1 rounded teaspoon cream cheese mixture on center of each dough round, spreading slightly. Top each with 1 cherry. Bake 16 to 19 minutes or until golden brown and dough is baked through.
- In small bowl, mix 1/4 cup powdered sugar and 1 teaspoon of the milk, adding more as necessary for desired drizzling consistency. Drizzle topping on top of crescent tree, and serve warm.
CHERRIES AND CREAM DESSERT SQUARES RECIPE - PILLSBURY.COM
From pillsbury.com
4/5 (1)Category DessertServings 15Total Time 3 hrs 25 mins
- In medium bowl, combine all crust ingredients; blend well. Press in bottom of ungreased 13x9-inch pan; refrigerate while preparing filling.
- In large bowl, beat cream cheese, 1 cup powdered sugar and vanilla until light and fluffy. Fold in marshmallows and whipped cream. Spread mixture over crust.
- In small bowl, combine pie filling and almond extract. Carefully spread over cream layer. Refrigerate 3 hours or until firm. Store in refrigerator.
3-INGREDIENT CHERRY-ALMOND PIE CUPS RECIPE - PILLSBURY.COM
From pillsbury.com
4.5/5 (30)Total Time 35 minsCategory DessertCalories 200 per serving
- Heat oven to 375°F. Spray 8 regular-size muffin cups with cooking spray. Set icing aside. Separate dough into 8 rolls. Press into and up sides of muffin cups, making sure seams of dough are pressed together.
- Spoon heaping tablespoon pie filling into each dough-lined cup. Bake 14 to 18 minutes or until golden brown; cool in pan 5 minutes.
- Transfer icing to small microwavable bowl. Microwave uncovered on High 5 to 10 seconds or until thin enough to drizzle. Loosen rolls carefully, and transfer to serving plate; drizzle icing over rolls, and garnish with almonds. Serve warm.
CHERRY CREAM CHEESE PIE - BETTER HOMES & GARDENS
From bhg.com
3.5/5 (13)Calories 450 per servingServings 10
- Let pie crust stand at room temperature according to package directions. For topping, in a medium saucepan stir together cherry pie filling, cherry preserves, dried cherries, and lemon juice. Stir the cornstarch into the water until cornstarch dissolves; stir into cherry mixture in saucepan. Cook and stir over medium heat until thick and bubbly; cook and stir for 2 minutes more. Remove from heat. Stir in 1/4 teaspoon of the almond extract. Cover and let stand while preparing pie.
- Preheat oven to 450°F. Unroll pie crust. On a lightly floured surface, roll dough from center to edges into a 13-inch circle. Wrap pastry circle around the rolling pin. Unroll into a 10-inch pie plate. Ease pastry into pie plate without stretching it. Fold under extra pastry even with the plate's edge. Crimp edge as desired. Line pastry with a double thickness of foil. Bake for 8 minutes. Remove foil. Bake for 2 to 4 minutes more or just until golden brown. Remove from oven. Reduce oven temperature to 350°F.
- For filling, in a medium mixing bowl crumble almond paste. Beat with an electric mixer on medium speed for 30 seconds. Add cream cheese and beat for 30 seconds more. Add the sugar, egg, and remaining 1/4 teaspoon almond extract. Beat until combined, scraping sides of bowl occasionally. Carefully spread filling over bottom of crust. Bake about 15 minutes or until set. Remove from oven. Cool on a wire rack for 30 minutes.
- Spread topping over cream cheese layer. Cover and chill for at least 4 hours or overnight. Just before serving, top pie with Amaretto Whipped Cream and sprinkle with almonds.
CHERRY ALMOND CREAM CHEESE BREAKFAST BRAID - THE RECIPE CRITIC
From therecipecritic.com
Ratings 5Calories 138 per servingCategory Appetizer, Breakfast, Dessert, Main Course
- Preheat oven to 375 degrees. Line a cookie sheet with parchment paper and roll out the crescent dough.
- In a small bowl whisk together cream cheese and sugar. Spread evenly in the middle third of the dough. Spread cherry filling over the top. One the outer two thirds, cut diagonal lines down each side. Gently fold each piece creating a braid over the top.
- In a small bowl, whisk the egg. Brush the beaten egg on the top. Bake for 15-20 minutes until the top os golden brown. Remove from the oven and let rest for 10 minutes.
- To make the glaze whisk together the powdered sugar, milk and almond extract. Drizzle over the top of the braid. Top with slivered almonds. Slice and serve.
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Category DessertCalories 346 per serving
- In a large bowl, put the cake mix, cracker crumbs and butter and mix well. Put the egg inside and stir it all with chopped almonds.
- Put the mixture on the pan, which is greased at the bottom. Bake the dish at 350o for 10-12 minutes. Wait until it has become slightly brown, take it out and let it cool completely.
- Take another small bowl, in which you have to mix sugar, cheese and cream until it is smooth. Spread it over the crust. Add the filling and sprinkle some almonds over it.
CHERRY TURNOVERS WITH ALMOND CREAM CHEESE CRUST - TINY RED ...
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Estimated Reading Time 3 mins
- Preheat oven to 425 degrees F. Line a large baking sheet with parchment, using two if necessary.
- Make the crust: Put the flour, butter, cream cheese, almond extract, and salt in a food processor. Pulse until butter is mostly pea-sized.
- Slowly drizzle in ice water while continuing to pulse until mixture comes together in a stiff dough. You’ll need a few tablespoons of water at most.
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Ratings 5Calories 326 per servingCategory Breakfast, Brunch, Dessert, Snack
- Beat with a hand mixer or wooden spoon the softened cream cheese, almond paste, and egg yolk. Set aside
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5/5 (3)Category Dessert, SnackCuisine AmericanEstimated Reading Time 6 mins
- Cut the butter into 1/2" cubes , warp it in a plastic wrap and place in the freezer for at least 30 minutes.
- Add the salt and baking powder to the flour. Place the mix in a sealed container or a plastic bag and freeze for at least 30 minutes.
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CHERRY ALMOND CHOCOLATE MOUSSE PIE - CREATIONS BY KARA
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4.8/5 (4)Total Time 30 minsCategory DessertCalories 895 per serving
- Cook 1/2 cup of the sweetened condensed milk with the chips till thickened. (I heat it in the microwave for 1-2 minutes, but you can cook it in a saucepan for 4-5 minutes.) Stir in 1/4 tsp of the almond extract and pour into the pie shell.
- Chop all but 8 of the cherries; set aside. Beat cream cheese till fluffy; slowly add water and remaining milk. Add pudding and 1/4 tsp almond extract and beat till smooth.
- Fold in whipped cream, cherries, and almonds. Pour over chocolate layer. (If you have leftovers, just chill them and eat them another day.)
- Cover the pie and chill till set, about 3 hours. Garnish with the 8 cherries and extra whipped cream if desired.
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