Cherry Cream Crunch Food

CHERRY CRUNCH

Steps:

• Preheat oven to 375 degrees F (190 degrees C.)
• In a medium bowl, combine the rolled oats, flour, brown sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs.
• Sprinkle one half of crumb mixture in the bottom of a 9 inch square baking dish. Cover with cherry pie filling. Sprinkle remaining crumb mixture over pie filling.
• Bake in the preheated oven for 40 minutes, or until topping is golden brown. Serve warm.

CHERRY CREAM CRESCENTS

Steps:

• In a bowl, beat cream cheese, sugar and egg yolk. Separate dough into 16 triangles; place on lightly greased baking sheets., Spread 1 tablespoon cream cheese mixture near edge of short side of each triangle. Top with 1 tablespoon pie filling. Fold long point of triangle over filling; tuck under dough. Lightly beat egg white; brush over rolls. , Bake at 350° until golden brown, 15-20 minutes.

FRESH CHERRY CRISP

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large bowl, combine cherries, 1 1/2 cups white sugar, and 4 tablespoons flour. Pour into 9x13 inch baking dish. In a medium bowl, combine 1 1/2 cups flour, oats, and brown sugar. Cut in butter and shortening until crumbly. Sprinkle over cherries.
• Bake in preheated oven for 45 to 50 minutes, or until topping is golden brown.

CHERRY CRUNCH CAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Spread cherry pie filling in a 9x12-inch glass dish.
• Pour cake mix into a large bowl. Stir in butter slowly until mixture is crumbly. Sprinkle crumbly mixture over cherry pie filling.
• Bake in the preheated oven until top is golden, 30 to 32 minutes.

CHERRY CRUNCH

Steps:

• Combine first 4 ingredients. Cut in butter with a pastry blender until mixture is crumbly.
• Combine pie filling and almond extract in a greased 1 quart baking dish. Sprinkle with crumb mixture.
• Microwave, uncovered, at HIGH 6 minutes or until thoroughly heated. Top each serving with ice cream.

SATISFYING CHERRY CRUNCH

Steps:

• Preheat oven to 375 degrees F (190 deg C).
• In a medium bowl, combine the rolled oats, flour, brown sugar and cinnamon.
• Cut butter into mixture until it resembles coarse crumbs.
• Sprinkle one half of crumb mixture in the bottom of a 9 inch square baking dish.
• Cover with cherry pie filling.
• Sprinkle remaining crumb mixture over pie filling.
• Bake in preheated oven for 40 minutes, or until topping is golden brown.
• Serve warm.

CHERRY CREAM CRUNCH

Steps:

• Heat oven to 375. In large bowl, combine flour, brown sugar, cinnamon, dash salt, butter and vanilla; mix at low speed until crumbly. Stir in coconut, oats, and walnuts.
• Press 2 1/2 cups of crumb mixture into bottom of ungreased 12 x 8 inch baking dish or 13 x 9 inch pan; reserve remaining crumb micture for topping. Bake at 375 for 12 minutes or until light golden brown.
• In medium bowl, combine all filling ingredients except fruit pie filling. Stir until mixture thickens. Spread evenly over crust. Carefully spoon fruit pie filling evenly over lemon filling mixture. Sprinkle reserved crumb mixture over filling. Bake at 375 for an additional 15-18 minutes or until golden brown. Cool; refrigerate 2 to 3 hours before serving. Store in refrigerator.

CHERRY CREAM CHEESE DESSERT

Steps:

• Combine shortbread cookie crumbs, butter, and sugar in a small bowl; set aside.
• Combine cream cheese, yogurt, condensed milk, lemon juice, almond extract, and a pinch of salt in a bowl. Using an electric mixer, beat until smooth.
• Add about 1 tablespoon of cookie mixture to the bottom of four 8-ounce canning jars or small dessert dishes. Spoon or pipe in a layer of the cream cheese mixture, followed by a layer of cherry pie filling. Repeat this layering once more.
• Move desserts to the refrigerator to chill for at least 30 minutes or longer before serving.

CHERRY RIPPLE & ALMOND CRUNCH ICE CREAM

Steps:

• Remove the stalks and stones from 300g cherries (some garlic crushers have a cherry pitter on the handle, but if not, simply use a knife), then roughly chop. Put into a medium pan, add 85g caster sugar, then cook very gently for 10 mins until the sugar melts. Turn up the heat a little, then simmer for 15 mins until softened and surrounded by a syrupy sauce. Cool completely.
• Meanwhile, put the cream, icing sugar and Disaronno into a large bowl. Whip the cream until it just holds its shape. Fold in the custard, then churn in an ice-cream machine until very thick.
• For the almond crunch, lightly oil a baking sheet. Put 2 tbsp caster sugar into a non-stick pan, then gently heat until the sugar melts. Swirl or stir the sugar a few times if it melts unevenly, then bubble for 30 secs or until the sugar turns to amber caramel. Stir in the nuts, then pour onto the sheet. Cool completely until brittle. Snap into chunks, then put into a food bag and crush with a rolling pin.
• Spoon the soft ice cream into a freezer-proof container, then spoon over ribbons of the syrupy cherries and scatter with the crunchy nut caramel. Ripple through a few times with a knife. Freeze for at least 6 hrs, or ideally overnight. Serve with the whole cherries and almond biscotti.

CHERRY CRUNCH

Steps:

• Preheat oven to 375.
• Mix pie filing and cherries in ungreased baking dish - 8 x 8 x 2 inches.
• Spread evenly.
• Mix baking mix, nuts, sugar and cinnamon.
• cut in margarine until crumbly.
• Sprinkle over cherry mixture.
• Bake until brown, about 35 minutes.
• Serve with vanilla ice cream.

CHERRY CREAM CHEESE CAKE

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.

CHERRY NUT CRUNCH

Steps:

• Combine brown sugar, flour, and oats with butter until crumbly.
• Sprinkle one-half of crumb mixture in bottom of a 9 inch square baking dish. Pour cherry pie filling over mixture.
• Sprinkle with remaining crumb mixture over top of cherry pie filling. Sprinkle with pecans.
• Bake in a 350 degree oven for 25-30 minutes.
• Great served with ice cream!
• Enjoy!

CHERRY CRUNCH PIE

Steps:

• In 2 separate bowls, mix each of the crust ingredients together (dough will be crumbly). Press the large crust onto a non-stick sprayed cookie sheet. Press the small crust onto the bottom of a 9x13x2" non-stick sprayed baking dish. Bake separately 15 to 20 minutes in a 350 degree oven. Cool crusts to room temp. After crusts cool, crumble large crust into small pieces. Leave small crust as it is--it will be the 1st layer of your dessert.
• Cream filling:
• With cream cheese at room temperature, mix these ingredients till creamy. Mix in crumbs of large crust. Spread over small crust in baking pan. Let chill 2 hours.
• Topping:
• Spread pie filling on cream filling layer. Then its ready to serve and you are in for the treat of your life!

CHERRY CREAM CRUNCH

Steps:

• Heat oven to 375°F. In large bowl, combine flour, brown sugar, cinnamon, dash salt, margarine and vanilla mix at low speed until crumbly. Stir in coconut, oats and walnuts.Press 2 1/2 cups crumb mixture into bottom of ungreased 12 x 8-inch (2-quart) baking dish or 13 x 9-inch pan reserve remaining crumb mixture for topping. Bake at 375°F. for 12 minutes or until light golden brown.In medium bowl, combine all filling ingredients except fruit pie filling. Stir until mixture thickens. Spread evenly over crust. Carefully spoon fruit pie filling evenly over lemon filling mixture. Sprinkle reserved crumb mixture over filling. Bake at 375°F. for an additional 15 to 18 minutes or until golden brown. Cool refrigerate2 to 3 hours before serving. Store in refrigerator.Nutrition Per Serving: Calories 420 Protein 7 g Carbohydrate 62g Fat 17 g Sodium 170mgPICTURE: Top to bottom: Cherry Cream Crunch, Apricot Dessert BarsFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

CHERRY RHUBARB CRUNCH

Steps:

• Preheat oven to 350°. In a large bowl, combine oats, brown sugar, flour and salt; stir well. Cut in butter until crumbly. Pat 2 cups of mixture into a greased 13x9-in. baking dish; cover with rhubarb. , In a saucepan, combine sugar and cornstarch. Stir in water; cook until mixture is thickened and clear. Stir in extract and cherry filling; spoon over rhubarb. Combine nuts with reserved crumb mixture; sprinkle over cherries. Bake until filling is bubbly and topping is lightly browned, 40-45 minutes. If desired, serve with ice cream.