SATISFYING CHERRY CRUNCH
This is very good, fast and easy. You can actually use any flavor of pie filling that you like. To me this is more breakfasty but my BH likes it anytime.
Provided by Gingerbear
Categories Breakfast
Time 55m
Yield 1 nine inch square pan, 10 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 289.1, Fat 9.9, SaturatedFat 6, Cholesterol 24.4, Sodium 97.1, Carbohydrate 48, Fiber 1.6, Sugar 16.1, Protein 2.7
CHERRY PIE WITH ALMOND CRUMB TOPPING
This delicious and super easy cherry pie features a crunchy, streusel-like topping.
Provided by Chef John
Categories Desserts Pies Fruit Pie Recipes Cherry Pie Recipes
Time 1h50m
Yield 1
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
- Roll out pie crust and lay into a 9-inch pie pan.
- Combine almonds, brown sugar, oats, flour, and salt in a large bowl. Work butter into the almond mixture with your fingers, breaking up any large pieces, until incorporated completely. Cover and chill for 15 minutes.
- Combine cherries, lemon juice, white sugar, and cornstarch. Stir until well coated and no dry lumps remain, 3 to 4 minutes.
- Pour cherries and any accumulated juices into the prepared pie pan. Press down into the pan. Crumble oat mixture over the top. Place the pan on the prepared baking sheet.
- Bake in the preheated oven until cherries are bubbling and the crust and crumble topping are browned, about 1 hour 15 minutes. Let cool completely.
Nutrition Facts : Calories 3565 calories, Carbohydrate 502.5 g, Cholesterol 183.2 mg, Fat 167.4 g, Fiber 39.2 g, Protein 42.7 g, SaturatedFat 62.9 g, Sodium 3213.6 mg, Sugar 305.6 g
CHERRY RHUBARB CRUNCH
My husband's grandmother gave me this recipe, along with a bundle of rhubarb, when we were first married. I had never cared for rhubarb, but after trying this dessert, I changed my mind. Now my children dig in, too! -Sharon Wasikowski, Middleville, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 15 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 294 calories, Fat 9g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 116mg sodium, Carbohydrate 52g carbohydrate (38g sugars, Fiber 2g fiber), Protein 3g protein.
CHERRY NUT ICE CREAM
Since my husband is a cherry grower, I had our grandsons help me develop an ice cream recipe that used the fruit. This is what we came up with. Loaded with almonds, coconut, chocolate and cherries, this ice cream has become our family's all-time favorite. -Mary Lou Patrick East Wenatchee, Washington
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 1-1/2 quarts.
Number Of Ingredients 9
Steps:
- In a large saucepan, heat cream over medium heat until bubbles form around sides of saucepan; stir in sugar and salt until dissolved., Whisk a small amount of the cream into the egg yolks. Return all to the pan, whisking constantly. Cook over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly. Do not allow to boil. Remove from heat immediately., Cool quickly by placing bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Stir in extract. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight. , Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. (Refrigerate any remaining mixture until ready to freeze.) In each batch stir cherries, coconut, almonds and chocolate into the ice cream just until combined. Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm.
Nutrition Facts : Calories 682 calories, Fat 57g fat (34g saturated fat), Cholesterol 220mg cholesterol, Sodium 106mg sodium, Carbohydrate 39g carbohydrate (35g sugars, Fiber 2g fiber), Protein 6g 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
CHERRY CRUNCH
This stuff disappears at my house in a single afternoon!! It is so simple, but so yummy!! I've never tried it with any other pie filling flavor, but it would probably be just as good with blueberry, etc.
Provided by Doglover61aka Earnh
Categories Dessert
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Spread pie filling in bottom of 9" square pan.
- Sprinkle with lemon juice.
- Combine cake mix, nuts and melted butter.
- Sprinkle over pie filling.
- Bake at 350 for 40-50 minutes or til golden brown.
CHERRY CRUNCH
Make and share this Cherry Crunch recipe from Food.com.
Provided by Chemaine
Categories Dessert
Time 13m
Yield 4-6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 527.8, Fat 16.6, SaturatedFat 9.9, Cholesterol 40.6, Sodium 147.4, Carbohydrate 90.8, Fiber 3, Sugar 26.8, Protein 4.8
CHERRY NUT CRUNCH
HEAVEN!!! Wonderful nutty crunch with juicy cherry filling. This cherry dish doesn't last long in my house!! Serve warm with ice cream. Easy and quick and great for transport to a potluck.
Provided by Seasoned Cook
Categories Dessert
Time 40m
Yield 8 serving(s)
Number Of Ingredients 6
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!
Nutrition Facts : Calories 403.8, Fat 17.2, SaturatedFat 7.9, Cholesterol 30.5, Sodium 103.2, Carbohydrate 59.6, Fiber 2.5, Sugar 20.3, Protein 4.2
CHERRY CRUNCH
Cherry pie filling is lovingly sandwiched between 2 layers of crunchy oaty goodness. Substitute apple pie filling and sprinkle a little extra cinnamon over the top if you like.
Provided by Timothy S. Lindabury
Categories Desserts Crisps and Crumbles Recipes Cherry Crisps and Crumbles Recipes
Time 55m
Yield 9
Number Of Ingredients 6
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.
Nutrition Facts : Calories 321.1 calories, Carbohydrate 53.3 g, Cholesterol 27.1 mg, Fat 11 g, Fiber 1.7 g, Protein 3 g, SaturatedFat 6.6 g, Sodium 90.5 mg, Sugar 17.9 g
CHERRY NUT CRUNCH
Another way to use cherry pie filling for dessert without making a dump cake. Recipe comes from a Pillsbury Bake-Off Dessert Cookbook (1980's).
Provided by Caryn
Categories Dessert
Time 55m
Yield 1 nine inch pie pan (depends on serving sizes)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F.
- Grease a 9-inch pie pan.
- Combine flour, sugar, baking soda, cream of tarter, salt, butter, egg, lemon peel, and vanilla; mix until well blended.
- Press mixture into prepared pan (don't cover rim of pie pan).
- Spoon cherry pie filling evenly onto pressed layer.
- Sprinkle with topping and nuts.
- Bake for 35 to 40 minutes or until golden brown.
- TOPPING: Combine flour and sugar.
- Cut in butter until mixture is crumbly.
Nutrition Facts : Calories 3817.6, Fat 152.7, SaturatedFat 84.7, Cholesterol 547.1, Sodium 3105.2, Carbohydrate 566.7, Fiber 15.7, Sugar 153.6, Protein 48.1
CHERRY CHEESE DELIGHT
"You couldn't ask for anything more than a nutty crust topped with a smooth cream cheese mixture and sweet cherries," assures Kathy Branch of West Palm Beach, Florida. Since this dessert is made the night before, you don't have to worry about last-minute fuss.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 15 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a small bowl, combine the flour, pecans and brown sugar. Stir in butter until crumbly. Lightly pat into an ungreased 13-in. x 9-in. baking dish. Bake until golden brown, 18-20 minutes. Cool completely., For filling, in a large bowl, beat the cream cheese, confectioners' sugar and vanilla until smooth. Fold in whipped topping. Carefully spread filling over crust. Top with pie filling. Cover and refrigerate for at least 2 hours.
Nutrition Facts : Calories 344 calories, Fat 21g fat (11g saturated fat), Cholesterol 33mg cholesterol, Sodium 117mg sodium, Carbohydrate 35g carbohydrate (24g sugars, Fiber 1g fiber), Protein 3g protein.
CHERRY NUT CRISP
Meet the Cook: I used my favorite cherry pie recipe to create this one after my fiance - who's now my husband - asked me to make a treat for his rugby team's meeting. Since I didn't have time to roll out a crust, I just used a simple crisp crust. -Melissa Radulovich, Byers, Colorado
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 9 servings.
Number Of Ingredients 18
Steps:
- Drain cherries, reserving 3/4 cup juice. In a large bowl, combine the cherries, sugar, tapioca, extract, salt, food coloring if desired and reserved juice; set aside for 15 minutes, stirring occasionally. , In a small bowl, combine the crust ingredients. Press onto the bottom and 1 in. up the sides of a greased 9-in. square baking dish; set aside. , For topping, in another small bowl, combine the flour, brown sugar, pecans and oats Cut in butter until mixture resembles coarse crumbs. Stir cherry mixture the; pour into crust. Sprinkle with topping. , Bake at 400° for 10 minutes. Reduce heat to 375°; bake 30-35 minutes longer or filling is bubbly and topping is golden brown.
Nutrition Facts : Calories 482 calories, Fat 20g fat (10g saturated fat), Cholesterol 41mg cholesterol, Sodium 267mg sodium, Carbohydrate 74g carbohydrate (50g sugars, Fiber 2g fiber), Protein 4g protein.
MARASCHINO CHERRY NUT CAKE
A very good and moist cake with a lovely pink color perfect for birthdays, showers, or anniversaries.
Provided by Judy Wattenbarger
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 2h30m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and lightly flour two 8- or 9-inch round cake pans or one 9x13-inch cake pan.
- Reserve 1/4 cup maraschino cherry juice. Coarsely chop the cherries to make 1/2 cup. Set aside.
- Sift cake flour, baking powder, and 1/4 teaspoon of the salt and set aside.
- Beat shortening in a large bowl with an electric mixer on medium high speed for 30 seconds. Add the 1 1/3 cups white sugar and beat until well combined. Add the egg whites, one at a time, beating well after each.
- Combine 2/3 cup milk and reserved 1/4 cup cherry juice. Add the flour and milk mixture alternately to the shortening mixture, beating on low speed after each addition until just combined. Stir in the chopped cherries and nuts. Pour batter into prepared pans.
- In preheated oven until cake springs back when lightly touched with a finger or a tester comes out clean, 20 to 25 minutes for round cakes (or 30 to 35 minutes for a 9x13 inch pan). Cool cakes in pans on a wire rack for 10 minutes, then invert onto wire rack to cool completely.
- To make frosting: beat 3/4 cups butter in a large bowl till fluffy. Gradually add 3 cups sifted confectioners' sugar; beat well. Slowly beat in 1/3 cup milk, 1 1/2 teaspoons vanilla, and remaining 1/4 teaspoon salt. Gradually beat in the remaining 3 cups sifted confectioners' sugar. Beat in additional milk (1 to 2 tablespoons) if needed, to make frosting of spreading consistency. If desired, tint the frosting pink by adding 6 drops of red food coloring.
- Once cake is completely cool, frost with butter frosting and decorate with maraschino cherries with stems.
Nutrition Facts : Calories 676.3 calories, Carbohydrate 113.7 g, Cholesterol 32.1 mg, Fat 24.1 g, Fiber 1.2 g, Protein 4.4 g, SaturatedFat 10 g, Sodium 303.9 mg, Sugar 82.3 g
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