Cherry Chewbilees Food

CHERRY CHEWBILEES

Steps:

• Preheat oven to 350°. Line a 13x9-in. baking pan with foil, letting ends extend up sides; grease foil., Combine flour and brown sugar; cut in shortening until fine crumbs form. Stir in 1/2 cup nuts and coconut. Set aside 1/2 cup crumb mixture for topping. Press remaining mixture into prepared pan. Bake until lightly browned, 12-15 minutes., Meanwhile, for filling, beat cream cheese, sugar, eggs and vanilla until smooth. Spread over hot crust. Bake 15 minutes. Spread pie filling on top. Combine remaining nuts and reserved crumb mixture; sprinkle over cherries. Bake 15 minutes more. Cool completely on a wire rack. Refrigerate until chilled. Lifting with foil, remove mixture from pan. Cut into bars. Refrigerate leftovers.

CHERRY CHEWBILEES

Steps:

• In a large mixing bowl, cream margarine, granulated sugar, brown sugar. Add eggs and vanilla. Beat with an electric mixer on medium speed until thoroughly mixed.
• Combine flour and baking soda; gradually add flour mixture to butter mixture. Stir in white chocolate, dried cherries and cashews.
• Drop by rounded tablespoonfuls onto ungreased baking sheets.
• Bake in a preheated 350° oven 10-12 minutes, or until light golden brown. Do not overbake. Let cool on wire racks; store in a tightly covered container.
• These cookies freeze well.

CHERRY CHEWBILEES

Steps:

• Preheat the oven to 350 °F. Line a 13 by 9-inch baking dish with foil and leave the ends hang over the sides. Lightly grease the foil using cooking spray.
• Combine 1¼ cups of all-purpose flour and ½ a cup of packed brown sugar. Cut in ½ a cup of shortening until the mixture resembles fine crumbs.
• Add ½ a cup of the nuts and ½ cup of shredded coconut. Stir to combine.
• Set ½ a cup of the crumb mixture for topping. Press the remaining mixture into the prepared pan.
• Bake in the preheated oven for 12-15 minutes until lightly browned.
• Beat 2 packages of cream cheese with ⅔ cup of sugar, 2 large eggs and 2 teaspoons of vanilla extract until smooth.
• Spread the cream cheese filling over the hot crust and bake for a further 15 minutes.
• Spread the cherry pie filling on top. Combine remaining nuts and reserved dough crumbs and sprinkle these over the cherries.
• Return to the oven and bake for 15 more minutes.
• Once cooked, remove from the oven and leave to cool completely on a wire rack.
• Refrigerate until chilled. Lift the overhanging foil to remove the mixture from the pan. Cut into bars.
• Refrigerate until you are ready to serve with tea or coffee.

CHRISTMAS CHERRIES

Steps:

• In the bowl of a stand mixer with the paddle attachment, cream the butter and sugar until fluffy. Add the vanilla, egg yolks, lemon zest and juice and orange zest and mix until combined. Use a rubber spatula to scrape the bowl, then mix again. Add the sifted flour and mix until combined. Transfer the dough to a resealable plastic bag and refrigerate until firm, at least 1 hour.
• When ready to make the cookies, preheat the oven to 300 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats. Cut about 18 candied cherries in half.
• Roll the dough into small balls and set on the prepared baking sheets. Gently press 1 cherry half cut-side down into each ball. Bake about 20 minutes, removing the cookies from the oven before they brown. Cool on a wire rack.

CHERRY CHEWBILEES

Steps:

• Preheat oven to 350°. Combine flour and brown sugar. Cut in shortening with pastry blender till fine crumbs form. Add coconut and 1/2 cup nuts. Set aside 1/2 cup of crust mixture. Press remaining crust mixture in greased 9x13-inch pan. Bake 12-15 minutes till edges are slightly browned. Beat eggs, cream cheese, sugar, and vanilla till smooth. Spread over crust. Bake 15 minutes more. Spread cherry pie filling on top. Combine remaining 1/2 cup nuts with reserved crust mixture; sprinkle over cherries. Bake 15 minutes to toast nuts. Cool. Refrigerate several hours. Pretty to scoop into a bowl.

CHERRY CHEWBILEES

Steps:

• 1. Heat oven to 350 degrees, grease 13x9x2 inch pan with butter flavor shortening, set aside.
• 2. Chop 1/2 cup nuts coarsely for topping, set aside. Chop remaining nuts finely.
• 3. For Crust: combine flour and brown sugar, cut in shortening until fine crumbs form.
• 4. Add 1/2 cup finely chopped nuts and coconut and mix well. Set aside 1/2 cup for topping.
• 5. Press remaining crumbs into pan and bake 12-15 minutes, until edges are lightly browned.
• 6. For Filling: beat cream cheese, granulated sugar, eggs and vanilla in small bowl at medium speed of electric mixer until smooth. spread over hot baked crust. Return to oven and bake 15 minutes longer.
• 7. Spread cherry pie filling over cheese layer, combine reserved coarsely chopped nuts and reserved crumbs. Sprinkle evenly over cherries. return to oven and bake 15 minutes longer. Cool. Refrigerate several hours and cut into bars.

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.