Cherry Flavored Frosting Mix Recipe 465 Food

THE BEST MARASCHINO CHERRY BUTTERCREAM FROSTING

Steps:

• In a mixer, cream together the butter and powdered sugar on low speed until the powdered sugar and butter is completely combined.
• Continue to beat on medium speed until it is creamy.
• Add the 1/4 cup Maraschino Cherry juice.
• This is a "wet" frosting, if it too thin, add 1/2 cup additional powdered sugar. Keep adding powdered sugar 1/2 cup at a time until you get until you have the frosting at the desired consistency.
• Finally gently fold in the 6-8 diced Maraschino Cherries with a spoon.

CHERRY FROSTING

Steps:

• Whip 3 cups powdered sugar and butter together.
• Stir in vanilla, cherry juice (or milk), and cherries.
• Beat until smooth and of spreading consistency.
• Add more sugar or liquid as necessary.

TIRAMISU LAYER CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 (9 inch) pans.
• Prepare the cake mix according to package directions. Divide two thirds of batter between 2 pans. Stir instant coffee into remaining batter; pour into remaining pan.
• Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. In a measuring cup, combine brewed coffee and 1 tablespoon coffee liqueur; set aside.
• To make the filling: In a small bowl, using an electric mixer set on low speed, combine mascarpone, 1/2 cup confectioners' sugar and 2 tablespoons coffee liqueur; beat just until smooth. Cover with plastic wrap and refrigerate.
• To make the frosting: In a medium bowl, using an electric mixer set on medium-high speed, beat the cream, 1/4 cup confectioners' sugar and 2 tablespoons coffee liqueur until stiff. Fold 1/2 cup of cream mixture into filling mixture.
• To assemble the cake: Place one plain cake layer on a serving plate. Using a thin skewer, poke holes in cake, about 1 inch apart. Pour one third of reserved coffee mixture over cake, then spread with half of the filling mixture. Top with coffee-flavored cake layer; poke holes in cake. Pour another third of the coffee mixture over the second layer and spread with the remaining filling. Top with remaining cake layer; poke holes in cake. Pour remaining coffee mixture on top. Spread sides and top of cake with frosting. Place cocoa in a sieve and lightly dust top of cake. Garnish with chocolate curls. Refrigerate at least 30 minutes before serving.
• To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar.

CHERRY CHICKEN

Steps:

• Heat the oil in a large skillet over medium-high heat. Season the chicken with salt and pepper, then coat with flour. Fry in the hot oil until browned, turning as needed. Reduce heat to medium, cover and cook for about 25 minutes or until meat is tender and juices run clear.
• Remove the chicken from the pan, and pour off all but 1/4 cup of the drippings. Return to medium heat and stir in the cherries, reserving some of the cherry liquid for later. Stir in sugar and bring to a boil. Dissolve the cornstarch in the reserved cherry liquid, then stir into the pan. Cook, stirring gently, until thickened.
• Add orange slices and almonds to the skillet, then return the chicken pieces to the skillet. Spoon sauce over the chicken to coat, and simmer over low heat for 5 to 10 minutes before serving.