Cherry Chiffon Desserts Food

CHERRY CHIFFON DESSERTS

Steps:

• In large bowl, combine all ingredients and mix well.
• Spoon into individual serving dishes or large serving bowl.
• Chill 30 minutes.
• Garnish as desired.
• Store leftovers covered in refrigerator.

CHERRY CHIFFON DESSERT

Steps:

• In a large bowl, combine the pie filling, pineapple, milk and marshmallows. Fold in whipped topping. Refrigerate until serving.

CHERRY CHIFFON DESSERT

Steps:

• In a bowl, combine the pie filling, pineapple, milk and marshmallows. Fold in whipped topping. Refrigerate until serving.

CHERRY CHIFFON DESSERT

Steps:

• combine ingredients in large bowl, folding together until blended.
• spoon into serving bowl.
• chill.

CHERRY CHIFFON GELATIN

Steps:

• In a large bowl, dissolve 1 package of gelatin in 3/4 cup boiling water. Add 1 cup cold water; stir. Refrigerate until partially set, about 1 hour. Stir in cherries. Pour into a 7-cup mold coated with cooking spray. Refrigerate for 1 hour or until firm., In a small bowl, dissolve remaining gelatin in remaining boiling water. Stir in remaining cold water. Refrigerate until partially set, about 1 hour. Fold in whipped topping. Carefully spread over top. Refrigerate for 4 hours or until firm. Unmold onto a serving platter.

CHERRY CHIFFON CAKE

Steps:

• 1. Wash angel food tube pan in hot soapy water to ensure it is totally grease free.
• 2. Sift flour, sugar, baking powder and salt into a bowl. Make a well in center. Into well, put oil, egg yolks, cherry syrup, water, vanilla and almond extract. Set aside. Do not beat yet.
• 3. Beat egg whites and cream of tartar until very stiff. Set aside.
• 4. Using same beaters, beat egg yolk-flour mixture until smooth. Fold 1/4 at a time gently into egg whites.
• 5. Add cherries. Fold in. Pour into ungreased 10 inch angel food tube pan. Bake at 325 degrees for 50 to 55 minutes. Invert pan until cake is cooled. If iced, use cherry icing and is just as good without icing .
• 6. FROSTING:
• 7. Beat all ingredients together in a bowl until smooth.

DESSERT CHERRY PIE

Steps:

• Let cherries sit in juice with 1/4 cup sugar for 2 hours. Drain cherries, reserving juice; pour juice in a small saucepan.
• Soften gelatin in the cherry juice for 5 minutes. Mix in egg yolks and salt. Cook on low heat, stirring constantly, until gelatin dissolves, about 5 minutes. Remove from heat and stir in almond extract, red food color, and cherries. Chill until room temperature, but not set.
• In a large glass or metal mixing bowl, beat egg whites until foamy. (Pasteurized egg whites take a while to whip; be patient.) Gradually add 1/4 cup sugar, continuing to beat until stiff peaks form. Fold into cherry mixture. Fold in whipped cream until no streaks remain. Pour into graham cracker crust. Chill several hours or overnight before serving.