SOUR CREAM CHOCOLATE CHIP NUT LOAF
At any point during the 1980s, you could've opened the middle pantry drawer in our kitchen and discovered a treasure trove of baked goods from our supermarket's Entenmann's display: fudge-frosted doughnuts, mini chocolate chip cookies, thick-glazed cupcakes. My father had--and still has--an epic sweet tooth that deserves a three-hundred-page volume all to itself. The king of the drawer, though, was the Sour Cream Chocolate Chip Nut Loaf, because it only made rare appearances at the supermarket, and, much to our dismay, eventually disappeared from shelves across the country. (We never did find out why.) My father and I were the biggest fans of the loaf, and in the twenty-five years since I've seen it, I don't think I've ever walked by the Entenmann's section without secretly hoping I'll spy one amid the doughnut holes and crumb cakes. Until then, I have this homemade version, which comes about as close as you can get.
Provided by Food Network
Categories dessert
Time 1h15m
Yield 1 loaf
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F. Butter a 9-by-5-inch standard loaf pan.
- Make the cinnamon sugar: In a small bowl, mix together the sugar and cinnamon
- Make the batter: In a large bowl, using an electric mixer at medium speed, beat the eggs until frothy, about 3 minutes. Add the sugar and vanilla, beating until smooth. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Add the melted butter and sour cream to the egg-and-sugar mixture; beat until well combined. At low speed, add the dry mixture to the wet mixture a spoonful at a time, beating just until smooth. Fold in the chocolate chips.
- Spread half of the batter in the prepared pan and sprinkle evenly with about two-thirds of the cinnamon sugar. Sprinkle with the walnuts. Top with the remaining batter, spreading evenly, then sprinkle with the remaining cinnamon sugar.
- Bake for 50 to 55 minutes or until a knife or skewer inserted in the center comes out clean.
CHERRY CHOCOLATE CHUNK COOKIES
I created these after a trip up north to Traverse City, Michigan's Cherry Festival. Wonderful with their dried cherries! A big hit wherever I take them!
Provided by Pat B.
Categories Desserts Cookies International Cookie Recipes American Cookie Recipes
Time 2h
Yield 42
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease baking sheets. Whisk together the flour, baking soda, and salt; set aside.
- Beat the unsalted butter, butter flavored shortening, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Add the eggs one at a time; beat in the vanilla extract and almond extract with the last egg. Mix in the flour mixture until just incorporated. Fold in the cherries, walnuts, pecans, and chocolate chunks, mixing just enough to evenly combine. Drop by rounded spoonfuls onto the prepared cookie sheets.
- Bake in the preheated oven until browned around the edges, 11 to 13 minutes. Cool on cookie sheet for 2 minutes; remove cookies to a wire rack to cool completely.
Nutrition Facts : Calories 162.3 calories, Carbohydrate 18.8 g, Cholesterol 14.7 mg, Fat 9.6 g, Fiber 1 g, Protein 2 g, SaturatedFat 3.7 g, Sodium 63.9 mg, Sugar 12.8 g
CHOCOLATE-CHERRY SOURDOUGH BREAD
This recipe for sourdough bread comes from Francisco Migoya and Nathan Myhrvold, who wrote "Modernist Bread" (The Cooking Lab, 2017). It requires an active sourdough starter and plenty of time (about 20 hours) to allow the dough to develop and proof, though very little of that time is hands-on. Rich with tart dried cherries and dark chocolate chips, and gently bitter from the coffee and cocoa powder, the complex, tangy bread is somewhere between sweet and savory, ideal as is or spread with a little salted butter. Since the dough is dark to begin with, use a thermometer to test if it's done, and make sure you allow it to cool completely before slicing it open.
Provided by Tejal Rao
Categories breads, project, side dish
Time 21h30m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- In a wide mixing bowl, whisk together the yeast and water and allow the yeast to bloom, about 1 minute. Whisk the sourdough starter into the mixture until dissolved, then add the flour, cocoa powder and coffee. Use a dough scraper to stir the ingredients into a shaggy mass. Cover with plastic wrap and set aside for 20 minutes, then add the salt, incorporating it well. Transfer to a lightly oiled plastic container and cover with plastic wrap; it will be sticky.
- Rest dough for 30 minutes, then lightly oil hands to fold: Pull one edge of the dough up and press it down into the center of the ball; repeat with the 3 other edges of the dough, then cover dough. In 30 minutes, repeat the folding, this time incorporating the chocolate chips and cherries. Repeat the folding every half-hour, for a total of 6 folds. Check for gluten development: Pinch a piece of dough between your fingers and stretch it. It should stretch out to a thin, transparent membrane before tearing. If not, repeat folding and check again.
- Turn the bread out onto a lightly floured surface and use hands to gently tuck the edges up toward the center of the dough, then flip the dough over so it's seam-side down, and gently round with your hands. Cover with plastic wrap and rest dough for 20 minutes, then tuck edges down toward the seam, to shape dough into a tighter ball. Cover with plastic wrap and rest for 10 minutes. Transfer to a flour-dusted wicker breadbasket, seam side up, pinching the seam shut if necessary. Wrap basket with plastic wrap, or slide the basket into a clean plastic bag, closing it. Proof at about 55 degrees, or in the refrigerator, for 14 to 16 hours, until dough has increased in size, and springs back slightly to the touch.
- When you're ready to bake, remove the dough from the refrigerator and transfer it, smooth side up, to a large cast-iron pot (with a lid) lined with a round of parchment paper. Be careful not to over-handle dough and lose air bubbles. Cover and bring to room temperature for 1 to 2 hours. Position a baking rack in the center of the oven and heat to 500 degrees. Using a razor or fine, sharp knife blade, score a cross on the top of dough, making a fast, clean cut about 1/8- to 1/4-inch deep.
- Bake covered for 33 minutes. Remove lid and bake for another 10 minutes, cracking open the oven door for the last 5 minutes. Push a thermometer into the bread dough; it should read 195 to 200 degrees for cooked bread. Transfer bread to a cooling rack, carefully remove the paper, and allow to cool completely at room temperature before cutting open.
Nutrition Facts : @context http, Calories 325, UnsaturatedFat 4 grams, Carbohydrate 52 grams, Fat 10 grams, Fiber 5 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 247 milligrams, Sugar 16 grams, TransFat 0 grams
CHOCOLATE CHIP AND CHERRY-BANANA BREAD
Chocolate chips and cherries go bananas in a bread that puts a new twist on a classic.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 2h25m
Yield 1
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Grease bottom only of 1 loaf pan, 9x5x3 inches, or 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, with shortening; lightly flour.
- Beat sugar and butter in large bowl with electric mixer on medium speed, or mix with spoon, until well mixed. Beat in bananas, sour cream and eggs. Stir in flour, baking soda and salt. Stir in chocolate chips, cherries and nuts. Pour into pan(s).
- Bake 45 to 55 minutes or until toothpick inserted in center comes out clean (if bread becomes too brown, cover loosely with aluminum foil about 10 minutes before end of bake time). Cool 15 minutes. Loosen sides of loaf from pan(s); remove from pan(s) to wire rack. Cool completely, about 1 hour.
Nutrition Facts : Calories 295, Carbohydrate 40 g, Cholesterol 45 mg, Fat 2 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 6 g, ServingSize 1 Slice, Sodium 230 mg
CHERRY NUT BREAD
Chopped pecans and maraschino cherries perk up this pound cake-like bread. The pretty slices are rich and moist with a crisp golden crust. This is my husband's favorite bread. -Melissa Gentner, Tecumseh, Michigan
Provided by Taste of Home
Time 1h15m
Yield 4 loaves (16 slices each).
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks and vanilla. Combine the flour, baking soda, baking powder and salt; add to the creamed mixture alternately with buttermilk just until blended (batter will be thick). , In a small bowl, beat egg whites until stiff peaks form. Fold into batter. Fold in cherries and pecans., Transfer to four greased and floured 8x4-in. loaf pans. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean and loaves are golden brown. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 148 calories, Fat 8g fat (4g saturated fat), Cholesterol 32mg cholesterol, Sodium 108mg sodium, Carbohydrate 19g carbohydrate (11g sugars, Fiber 0 fiber), Protein 2g protein.
MARASCHINO CHERRY NUT BREAD
This is a maraschino cherry bread recipe I got from my mother-in-law. It's simple, delicious, and makes great gifts. Freezes well.
Provided by CHenson
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Time 1h25m
Yield 14
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x5-inch loaf pan.
- Combine sugar, shortening, eggs, and salt in a large bowl; beat with an electric mixer until well combined.
- Mix flour and baking powder together in a medium bowl. Add flour mixture to shortening mixture in 2 or 3 batches, alternating with maraschino cherry juice, mixing batter well after each addition.
- Cut each cherry into 4 pieces; stir into batter with pecans. Spoon mixture into the prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan for 10 minutes. Run a table knife around the edges to loosen and invert loaf onto a wire rack. Let cool completely.
Nutrition Facts : Calories 191.1 calories, Carbohydrate 29.9 g, Cholesterol 23.4 mg, Fat 7.3 g, Fiber 0.9 g, Protein 2.6 g, SaturatedFat 1.4 g, Sodium 227.6 mg, Sugar 14.5 g
CHOCOLATE-CHERRY BREAD
With a prep time of 15 minutes, this easy chocolate-cherry bread will be baking before you know it!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 2h40m
Yield 12
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Grease 9x5-inch loaf pan with shortening; lightly flour. In medium bowl, mix flour, baking powder, baking soda and salt; set aside.
- In large bowl, beat sugar and butter with electric mixer on medium speed until light and fluffy, about 2 minutes. Beat in eggs until well mixed. Beat in almond extract and vanilla. On low speed, alternately add flour mixture with sour cream, beating just until blended after each addition. Stir in cherries and chocolate chips. Spread batter in pan.
- Bake 1 hour 10 minutes to 1 hour 15 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour. Wrap tightly and store at room temperature up to 4 days, or refrigerate.
Nutrition Facts : Calories 300, Carbohydrate 36 g, Fat 3, Fiber 1 g, Protein 5 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 243 mg
CHOCOLATE-CHERRY BANANA BREAD
I developed this sweet chocolate and banana bread after looking for ways to use extra dried tart cherries. It's so rich and moist, no one will guess its lighter. -Cindy Beberman of Orland Park, Illinois
Provided by Taste of Home
Time 1h15m
Yield 1 loaf (16 slices).
Number Of Ingredients 16
Steps:
- In a small bowl, pour water over cherries; let stand for 15 minutes. Meanwhile, in a large bowl, beat butter and sugar until crumbly, about 2 minutes. Beat in egg whites and egg until smooth. , In a small bowl, combine the banana, sour cream and vanilla. Combine the flour, cocoa, baking powder, baking soda, cinnamon and salt; add to butter mixture alternately with banana mixture. Drain cherries and coarsely chop; fold into batter with pecans. , Pour into a 9x5-in. loaf pan coated with cooking spray. Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Nutrition Facts : Calories 164 calories, Fat 5g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 148mg sodium, Carbohydrate 27g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.
CHERRY CHOCOLATE CHIP BREAD
This is a really sweet bread. I made it to share with co-workers and to use up my extra cherries. It tastes great with a cup of coffee or tea. You can put in up to a cup of chocolate chips, cherries or nuts; depending on your tastes. I generally use 1 cup of cherries and 3/4 cup of chocolate chips.
Provided by moonpoodle
Categories Breads
Time 1h15m
Yield 1 loaf
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees.
- Soften butter, and cream with tightly packed brown sugar.
- Stir in milk, eggs, and almond extract.
- In a seperate bowl, combine flour, baking powder, baking soda, and salt. Add to milk mixture and stir until all ingredients are moistened.
- With a spoon, stir in chocolate, cherries, and nuts.
- Add batter into a greased 9x5 baking pan. Bake for 50-60 minutes, or until toothpick comes out clean.
- Let cool before removing from pan. You may serve it warm, cold, or re-heated.
- Store in the refrigerator.
CHOCOLATE CHIP CHERRY BREAD
"Chips, cherries, bananas, pecans...Mom's quick bread is packed full of goodies," notes Terri. "We baked a triple batch for my wedding reception."
Provided by Taste of Home
Time 1h
Yield 1 loaf (16 slices).
Number Of Ingredients 10
Steps:
- In a large bowl, combine the flour, sugar, baking powder and salt. Combine the eggs, bananas and butter; stir into dry ingredients just until moistened. Fold in the chocolate chips, pecans and cherries. , Transfer to a greased 9x5-in. loaf pan. Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
Nutrition Facts :
CHERRY CHOCOLATE CHIP BREAD
Filled with chocolate chips, hazelnuts and maraschino cherries, this heavenly quick bread is a sweet way to end holiday meals. Your guests will love it as an alternative to traditional fruitcake.
Provided by Taste of Home
Time 1h15m
Yield 1 loaf (16 slices).
Number Of Ingredients 13
Steps:
- In a large bowl, combine the flour, sugars, baking powder, baking soda and salt. In a small bowl, whisk the egg, milk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in the chocolate chips, nuts and cherries. , Transfer to a greased 9x5-in. loaf pan. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
Nutrition Facts :
CHERRY NUT BARS
From Land o' Lake. I think it is unique because of the marshmallows in it. You don't really taste them (in fact everyone surprised when I said they were in there) but they add a wonderful creamy note that compliment the cherries beautifully. The oats in the more traditional shortbread crust is an excellent addition also.
Provided by Marg CaymanDesigns
Categories Bar Cookie
Time 40m
Yield 48 serving(s)
Number Of Ingredients 8
Steps:
- In large mixing bowl, mix flour, oats, sugar, pecans, baking soda and butter.
- Mix at low speed until crumbly.
- Reserve 1 1/2 cups of mixture for topping; press remainder into bottom of 9 x 13-inch baking pan.
- Bake at 350°F 12-15 minutes.
- Spoon pie filling evenly over crust.
- Sprinkle marshmallows and remaining crumbs over top.
- Return to oven 25 to 35 minutes more, or until topping is golden.
- Cut into bars when cool.
CHOCOLATE CHIP BREAD I
This is a different kind of bread that the entire family can enjoy anytime of the day. It has plenty of chocolate chips and just a hint of cinnamon.
Provided by ENEERAY
Categories Bread Yeast Bread Recipes
Time 3h
Yield 15
Number Of Ingredients 11
Steps:
- Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select 'Mix Bread' cycle or the setting that allows ingredients such as seeds or fruit to be folded into the dough; press Start. Add the chocolate chips at the signal, or about 5 minutes before the kneading cycle has finished. Remove loaf from pan to cool when bake cycle finishes.
Nutrition Facts : Calories 171.8 calories, Carbohydrate 28.1 g, Cholesterol 13.7 mg, Fat 5.1 g, Fiber 1.2 g, Protein 4.4 g, SaturatedFat 2.1 g, Sodium 189.4 mg, Sugar 9.8 g
CHERRY NUT BREAD
Make and share this Cherry Nut Bread recipe from Food.com.
Provided by MizzNezz
Categories Quick Breads
Time 1h20m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 10
Steps:
- Sift flour, soda and salt together.
- In lg mixing bowl, cream butter and sugar until fluffy.
- Add eggs, beat well.
- Alternately add flour and buttermilk, blending well.
- Add vanilla, nuts, and cherries.
- Pour batter into a greased and floured 9inch loaf pan.
- Bake at 350* for 60-70 minutes, until pick comes out clean.
- Cool in pan for 10 minutes; remove and cool on wire rack.
CHERRY-CHOCOLATE LOAF
I am very proud of my banana bread recipe, which is why I adapted it into this amazing cherry-chocolate loaf. While cherries really aren't anything like bananas, this really did work out extremely well--this loaf is a delicious option for breakfast, brunch, or dessert.
Provided by Chef John
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Time 1h50m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x4-inch loaf pan with 1 teaspoon butter and reserve.
- Whisk flour, salt, baking powder, and baking soda together in a bowl.
- Cream 1/2 cup butter and sugar together in another bowl with a spatula or an electric mixer until smooth and creamy. Beat in eggs one at a time with a whisk or an electric mixer, fully blending in the first egg before adding the next. Stir in yogurt and vanilla extract.
- Chop pitted cherries coarsely with a knife, or by pulsing on and off a few times in a food processor. Add to the wet ingredients along with the chocolate chunks and chopped walnuts. Stir briefly to combine. Batter may look curdled, but don't worry.
- Pour in the flour mixture and mix with a spatula until all the flour has disappeared. Transfer batter into the prepared loaf pan, making sure to smooth the top evenly and fill in the corners. Tap pan on the counter to release any air pockets.
- Bake in the preheated oven until nicely browned and a toothpick inserted into the center comes out clean, about 1 hour. Let bread rest in the pan for 15 minutes before removing to a wire rack.
- While bread is resting, combine powdered sugar and milk in a bowl for icing, adding more milk as needed to reach a thin, runny consistency.
- Brush icing over loaf, allowing to drip down the sides. Let cool completely before slicing and serving, about 20 minutes more.
Nutrition Facts : Calories 321.1 calories, Carbohydrate 45.3 g, Cholesterol 52.6 mg, Fat 14.5 g, Fiber 1.5 g, Protein 5 g, SaturatedFat 6.9 g, Sodium 272.3 mg, Sugar 23.3 g
CHEERY CRANBERRY CHOCOLATE CHIP BREAD
Make and share this Cheery Cranberry Chocolate Chip Bread recipe from Food.com.
Provided by RecipeNut
Categories Breads
Time 55m
Yield 3 loaves, 15 serving(s)
Number Of Ingredients 17
Steps:
- Heat oven to 350°F.
- Grease and flour three 5 3/4x3 1/4x2-inch miniature loaf pans.
- Stir together chocolate chips, cranberries, pecans and orange peel in small bowl; set aside.
- Stir together flour, sugar, baking powder, baking soda and salt in large bowl; with pastry blender, cut in shortening until mixture resembles coarse crumbs.
- Stir in orange juice, egg and reserved chocolate chip mixture just until moistened; divide evenly among prepared pans.
- Bake 40 to 45 minutes or until wooden pick inserted in center comes out clean.
- Cool 15 minutes; remove from pans to wire rack.
- Cool completely.
- Drizzle Cocoa Drizzle Glaze over top.
- -----------ChocolateDrizzle Glaze--------------.
- Microwave butter in small microwave-safe bowl at HIGH (100) 20 to 30 seconds until melted.
- Stir in cocoa and water.
- Microwave at HIGH 15 to 30 seconds or just until mixture is hot, slightly thickened and smooth when stirred.
- Do not boil.
- Gradually add powdered sugar and vanilla, beating with whisk until smooth.
- If necessary, add water, a few drops at a time, until of desired consistency.
- Makes about 1/4 cup glaze.
CHOCOLATE CHERRY QUICK BREAD
This quick bread tops my list of ways to enjoy chocolate for breakfast! I love the harmony between the smooth chocolate flavor and the tart sweetness of cherries joined together in this moist and slightly dense loaf.
Provided by Dan Langan
Categories side-dish
Time 2h15m
Yield One 8-inch loaf, enough for 8 servings
Number Of Ingredients 13
Steps:
- Position a rack in the center of the oven and preheat to 350 degrees F. Spray an 8-by-4-inch loaf pan with nonstick spray and line it with parchment paper.
- Combine the dried cherries with the 1 teaspoon cocoa powder in a small bowl. Toss to evenly coat and set aside.
- Microwave the cherry juice in a microwave-safe measuring cup until steaming, about 1 minute. Transfer to a medium bowl, add the 1/2 cup cocoa and whisk until smooth. Set aside while you prepare the dry ingredients.
- Put the flour, sugar, baking powder and salt in another medium bowl and whisk well to combine.
- Add the oil, egg, egg white and vanilla to the warm cocoa mixture then whisk to combine. Pour into the dry ingredients and stir until incorporated. Pour about 1/3 of the batter into the prepared pan. Stir the cocoa-coated cherries into the remaining batter, then pour that batter into the pan. Sprinkle the chocolate chips on top.
- Place the loaf pan on a baking sheet and bake on the center rack until a toothpick comes out with a few moist crumbs, 60 to 64 minutes. Let cool in the pan for 15 minutes then remove the quick bread to a wire rack to cool completely before slicing with a serrated knife (this will cut through the cherries easily and yield a clean slice).
- Serve or wrap the cooled loaf in plastic wrap or foil and store on the counter for up to 3 days.
CHOCOLATE CHIP CHERRY NUT BREAD
Make and share this Chocolate Chip Cherry Nut Bread recipe from Food.com.
Provided by LizCl
Categories Quick Breads
Time 1h25m
Yield 1 loaf, 16 serving(s)
Number Of Ingredients 12
Steps:
- Put butter and sugar in a large mixing bowl and beat with an electric mixer on medium speed for 3-4 minutes.
- Stir in buttermilk, eggs and almond extract; mix well.
- Combine dry ingredients. Add to the buttermilk mixture; stir just until dry ingredients are moistened.
- Stir in cherries, chocolate chips, and nuts.
- Grease and flour bottom only of 9 X 5 inch loaf pan. Pour batter into prepared pan.
- Bake in a 350 degree oven 55-65 minutes.
- Let cool in pan on wire rack 10 minutes and remove from pan. Cool.
- Wrap in plastic wrap and store in refrigerator.
- To toast almonds: Spread almonds in an ungreased pan. Bake in a 350 degree oven for 5-7 minutes, stirring occasionally, or until brown.
Nutrition Facts : Calories 205.8, Fat 9.8, SaturatedFat 5, Cholesterol 42.3, Sodium 203.7, Carbohydrate 26.8, Fiber 1.1, Sugar 13.9, Protein 3.8
CANDIED CHERRY NUT BARS
Every year at Christmas, my mother and I would make dozens of cookies, including this favorite. Now all the women in my family get together for a baking bonanza, rotating houses each year. -Barbara Wilson, Thamesville, Ontario
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 3 dozen.
Number Of Ingredients 8
Steps:
- In a small bowl, combine flour and 1/3 cup brown sugar; cut in butter until mixture resembles coarse crumbs. Press into a lightly greased 13-in. x 9-in. baking pan. Bake at 350° for 15-17 minutes or until set. , In a large bowl, beat the egg, salt and remaining brown sugar until blended. Stir in the nuts, cherries and chocolate chips. Spoon evenly over crust. , Bake 20-25 minutes longer or until topping is set. Cool on a wire rack before cutting.
Nutrition Facts : Calories 145 calories, Fat 8g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 119mg sodium, Carbohydrate 17g carbohydrate (11g sugars, Fiber 1g fiber), Protein 2g protein.
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