CHERRY VANILLA FUDGE RECIPE
Christmas might be over but who needs a holiday as an excuse to make this Cherry Vanilla Fudge recipe? Not me. Homemade fudge is perfect any time of the year.
Provided by Arlene Mobley - Flour On My Face
Categories Dessert
Time 30m
Number Of Ingredients 9
Steps:
- Prepare an 8 x 8-inch square baking sheet by lining it with parchment paper.
- In a large sauce pan bring the sugar, butter, salt and whipping cream to a hard boil over medium-high heat.
- Meanwhile, cut the cherries in half and set aside.
- Place the pudding, chocolate chips and marshmallow fluff in a large bowl and set aside.
- Stir the sugar mixture constantly once in comes to a boil. Boil for 4 minutes.
- Pour the sugar and cream mixture over the other ingredients.
- Stir with a wooden spoon until the chocolate chips are completely melted.
- Fold the cherries into the fudge.
- Carefully pour the fudge mixture into the 8 x 8 inch pan.
- If using sprinkle the sprinkles over the top.
- Allow fudge to harden in the refrigerator about 3 hours or overnight.
- Once fudge has hardened cut into 64 pieces.
- Place each color of candy melts into a sandwich baggie. Melt in the microwave about 60 seconds each. Trim the corner and drizzle first the red candy melts over the top of the fudge. Repeat with the white candy melts.
- Sprinkle with more sprinkles if desired.
- Store in an airtight container.
Nutrition Facts : ServingSize 2 Pieces, Calories 218 kcal, Sugar 26 g, Sodium 71 mg, Fat 11 g, SaturatedFat 7 g, TransFat 1 g, Carbohydrate 30 g, Fiber 1 g, Protein 1 g, Cholesterol 24 mg, UnsaturatedFat 4 g
VANILLA CHERRY ICE CREAM
This recipe makes classic vanilla ice cream with a slight undertone of almond and dotted throughout with fresh cherry pieces.
Provided by FutureChefShay
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 5h15m
Yield 8
Number Of Ingredients 6
Steps:
- Combine the cream, milk, and sugar in a bowl. Stir until the sugar is completely dissolved. Stir in the vanilla and almond extract. Add the cherries. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions. Transfer to a freezer-safe container and freeze for at least 2 hours before serving.
Nutrition Facts : Calories 325.4 calories, Carbohydrate 28 g, Cholesterol 84 mg, Fat 23 g, Fiber 0.8 g, Protein 2.7 g, SaturatedFat 14.2 g, Sodium 35.3 mg, Sugar 25.6 g
CHERRY VANILLA
This cherry and vanilla-flavored cocktail is a refreshing addition to your party.
Provided by 7UP
Categories Trusted Brands: Recipes and Tips 7UP Recipes
Yield 1
Number Of Ingredients 2
Steps:
- Serve over 1 cup ice.
Nutrition Facts : Calories 141.5 calories, Carbohydrate 19.2 g, Fiber 2.7 g, Sodium 21.3 mg
CHERRY VANILLA HEAVEN DESSERT
This simple dessert comes together so quickly and is always a crowd-pleaser!
Provided by Amanda Rettke-iambaker.net
Categories Dessert
Time 4h20m
Number Of Ingredients 7
Steps:
- Cut angel food cake into cubes. (This was by far the most time-consuming part of the entire recipe. Take your time and use a good serrated knife!)
Nutrition Facts : ServingSize 24 g, Calories 143 kcal
CHERRY VANILLA FUDGE
Make and share this Cherry Vanilla Fudge recipe from Food.com.
Provided by Lvs2Cook
Categories Candy
Time 1h
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- Combine sugar, salt, cream, mil, corn syrup and butter in a large heavy saucepan.
- Cook over medium heat, stirring constantly, until mixture comes to boiling.
- Continue cooking, stirring occasionally, until candy thermometer reaches 238F (soft-ball stage).
- Remove from heat, leaving thermometer in the saucepan. Cool to 100°F.
- Add vanilla. Beat briskly until fudge thickens and begins to lose its gloss.
- Stir in cherries.
- Pour into buttered 8" square pan.
- Cool. Cut into squares when firm.
CHERRY VANILLA SLAB PIE
This tender, flakey pastry is filled with delicious California sweet cherries and accented with vanilla. This recipe will feed a crowd... and, who doesn't love pie?
Provided by Mary Jenny
Categories Pie
Time 1h5m
Yield 1 pie
Number Of Ingredients 12
Steps:
- Pulse flour, butter, lard and salt in a food processor until crumbly. Whisk 1 egg with 2 tsp (10 mL) lemon juice; add enough ice water to make 2/3 cup (150 mL). Add to the flour mixture and pulse until the dough comes together. Form into an oblong disk; chill for at least 30 minutes.
- Preheat oven to 375°F (190°C). On a well-floured surface, roll dough into a large rectangle, about 1/8-inch (3 mm) thick. Trim dough into a 13 x 18-inch (32.5 cm x 45 cm) rectangle. Carefully transfer dough to a parchment-lined baking sheet.
- Stir sugar with cornstarch and lemon zest until combined. Sprinkle half of the mixture evenly down the length of one side of the rectangle, leaving a 1-inch (2.5 cm) border. Arrange cherries evenly over sugar mixture. Whisk 1 tbsp (15 mL) lemon juice with vanilla; drizzle evenly over the cherries. Sprinkle remaining sugar mixture evenly over top.
- Fold dough over to cover the filling. Fold an additional 1/2-inch (1 cm) of dough from bottom layer over top layer along the edges; crimp with a fork to seal. Whisk remaining egg with a little water; brush all over pastry. Slash 4 vent holes in top. Bake for 50 to 55 minutes or until golden. Cool completely on baking sheet.
- Optional Glaze: Blend icing sugar with milk until smooth. Drizzle evenly over the cooled pie. Makes 12 servings.
- Tip: Fold dough into thirds or roll around a rolling pin to transfer it, after trimming, to the baking sheet.
Nutrition Facts : Calories 4007.1, Fat 107.9, SaturatedFat 62.8, Cholesterol 618.2, Sodium 2138.4, Carbohydrate 708.1, Fiber 32.3, Sugar 356.2, Protein 63.7
CHERRY, ALMOND & VANILLA CUSTARD PAVLOVA
Impress family and friends with this cherry, almond and vanilla custard palova. It's the perfect summer dessert for al fresco dining
Provided by Cassie Best
Categories Dessert
Time 1h45m
Yield Serves 10-12
Number Of Ingredients 16
Steps:
- Line a large baking sheet with baking parchment. Using an 18cm round cake tin or plate as a guide, draw a circle on the parchment, then flip it over. Heat the oven to 130C/110C fan/gas ½.
- Rub the reserved lemon half around the inside of a large bowl or stand mixer, then wipe with kitchen paper to remove any butter or oil. Tip in the egg whites and whisk with an electric whisk or the mixer on a low speed until the whites form small, foamy bubbles, about 1-2 mins. Keep going until the mix looks like shaving foam, then add the sugar, 1 tbsp at a time, until it's a thick, glossy meringue. Rub some between your fingers - if you can feel any grains of sugar, keep whisking for a few minutes. Add the cornflour, lemon juice and vanilla, and whisk for another 30 seconds.
- Spoon the meringue into the centre of the circle and spread it out to the edges with a palette knife. Swipe the knife around the edge, then smooth the top.
- Bake for 1 hr 15 mins, then turn the oven down to 100C/80C fan/gas ¼ and bake for 1 hr. Turn the oven off and leave the pavlova inside to cool for at least 2 hrs, or overnight.
- When ready to serve, carefully invert the pavlova and peel away the parchment. Don't worry if it cracks a little - it will be covered by the topping.
- To make the topping, heat the double cream with the milk in a small pan until steaming. Remove from the heat. Whisk together the egg yolks, cornflour, vanilla extract and caster sugar in a bowl. Slowly pour this over the cream mixture, stirring continuously, then return the pan to a low-medium heat. Cook for 5 mins, stirring, until thickened - it should coat the back of a spoon and leave a channel when you run a finger through it. Transfer to a bowl and cover the surface with baking parchment to prevent a skin forming. Chill for at least 1 hr, until thick enough to spread.
- Pit and halve the cherries (leaving a few whole, if you like). Toss with the icing sugar and a dash of cherry liqueur or more vanilla extract, then leave to macerate for at least 30 mins. Spoon the cherry jam or compote over the centre of the pavlova, and spread it out to the edges. Beat the chilled custard briefly, then spread it over the jam. Top with the macerated cherries and scatter over the toasted flaked almonds. Best served straightaway but leftovers will keep in the fridge for two days.
Nutrition Facts : Calories 506 calories, Fat 31 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 47 grams sugar, Protein 5 grams protein, Sodium 0.1 milligram of sodium
CHERRY VANILLA JUBILEE SUNDAE
Steps:
- Place the brownies and ice cream in chilled bowls and set aside in the refrigerator. Thaw and strain the frozen cherries. In a medium saucepan, whisk together the juice from the frozen cherries, brandy and the cornstarch. In a saute pan, over high heat, melt the butter and sugar. Add the fresh and frozen cherries. Carefully pour in the brandy mixture. If it does not burst into flames spontaneously, ignite with a match. Gently swirl the pan. Soak the sugar cubes in the rum. Pour the cherries around the ice cream. Top with a glob of marshmallow cream and plant a sugar cube on top. Light the cube with a match.
- Marshmallow Cream: In a small saucepan fitted with a candy thermometer, bring the water, corn syrup, and 3/4 cup of the sugar to 246 degrees F (firm ball). In the meantime, in a completely clean, dry mixing bowl, with an electric mixer, whisk the egg whites, salt, and cream of tartar until creamy and foamy, about 2 minutes. Still whisking, sprinkle in the remaining 1 tablespoon of sugar and continue to whisk until the whites hold very soft peaks, about 2 minutes. While mixing on slow speed, carefully drizzle in the hot syrup. Turn the mixer to high and whisk until thick, fluffy, and just warm, about 7 minutes. Turn the mixer to low and whisk in the vanilla.
OLD-FASHIONED CHERRY VANILLA PIE
Steps:
- Make dough:
- Cut butter into pieces. In a bowl with a pastry blender or in a food processor blend or pulse together flour, salt, butter, and shortening until mixture resembles coarse meal. Add 5 tablespoons ice water and toss or pulse just until mixture forms a dough, adding additional ice water, a little at a time, if dough is too dry. Divide dough in half and flatten each piece into a disk. Chill dough, wrapped in plastic wrap, at least 30 minutes and up to 3 days.
- Make filling:
- In a small bowl stir together sugar, tapioca, salt, and cinnamon. In a large heavy skillet cook fresh or frozen cherries over moderately high heat, stirring, until slightly softened, about 2 minutes. With a slotted spoon transfer cherries to a heatproof bowl. Add sugar mixture to cherry juices in skillet and simmer, stirring, until thickened, about 3 minutes. Stir cherry sauce and vanilla into cherries and cool.
- Line lower rack of oven with foil and preheat oven to 400° F.
- On a lightly floured surface with a floured rolling pin roll out 1 piece dough into an 11-inch round (about 1/8 inch thick). Fit dough into a 9-inch (1-quart) pie plate, leaving a 3/4-inch overhang. Pour filling into shell and chill, loosely covered with plastic wrap.
- On a lightly floured surface roll out remaining dough into an 11-inch round (about 1/8 inch thick) and with a sharp knife or fluted pastry wheel cut into 1-inch-wide strips. Working on a sheet of wax paper set on a baking sheet, weave pastry strips in a close lattice pattern. Chill or freeze lattice on wax paper on a flat surface 20 minutes, or until firm. Brush edge of filled shell with cold water and slide lattice off wax paper and onto pie. Let lattice stand 10 minutes to soften. Trim edges flush with rim of pie plate and crimp decoratively. Gently brush lattice top with cold water and sprinkle with sugar.
- Bake pie in middle of oven 45 minutes, or until pastry is golden and filling just begins to bubble, and transfer to a rack to cool slightly. Serve pie warm with ice cream.
CHERRY-VANILLA CRISP
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Butter a 9-inch-square baking dish.
- Toss the cherries in a large bowl with 1/2 cup sugar, the rum, vanilla, cinnamon, salt and 2 tablespoons flour. Transfer to the prepared baking dish.
- Whisk the remaining 1/4 cup flour, the oats, almonds and the remaining 1/4 cup sugar in a medium bowl. Stir in the melted butter until combined, then sprinkle the mixture over the cherries. Bake until the filling is bubbling and the topping is golden brown, 50 minutes to 1 hour. Let cool slightly before serving.
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- In a small saucepan, bring the sugar, water and cherries to a boil over medium-high heat, then reduce the heat to a gentle simmer. Cook until the cherries are soft, about 5 minutes, then remove from the heat and let the cherries cool completely in the syrup.
- When cool, drain the cherries and squeeze out the pits, then chop the cherries into small 1/4-inch pieces and refrigerate until ready to add to the churned ice cream. The syrup can be saved to drizzle over ice cream, swirl into club soda, or add to lemonade where it calls for a simple syrup.
- Heat half of the sugar with the cream, milk, and salt in a saucepan over medium-high heat until the mixture approaches a bare simmer, then reduce the heat to medium.
- Meanwhile, in a separate bowl, whisk the egg yolks with the remaining sugar until light. When the cream mixture is hot, temper the eggs by whisking 1 cup of the hot liquid into the egg yolks, then add this to the rest of the hot cream mixture in the saucepan.
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- Preheat a gas grill to medium (about 350°F) on one side, or push hot coals to one side of a charcoal grill. Place butter in a 12 -inch cast-iron skillet; heat skillet on grill until butter is melted, about 10 minutes.
- Combine eggs, granulated sugar, half-and-half, flour, vanilla bean seeds, lemon zest, and salt in a blender; puree until very smooth. Pour batter into preheated skillet, and immediately arrange cherries on top. Grill, covered, until custard is set, 30 to 35 minutes. Remove from grill, and let stand 15 minutes. Dust with powdered sugar, and serve immediately.
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- Line a medium size bowl (with a 9 inch diameter) with enough plastic wrap so that the sides are completely covered and there is at least 2-3 inches overhanging on all sides.
- To make the ice cream, whisk together the heavy cream, whole milk, sugar, vanilla extract and almond extract. Pour into the bowl of a 2 quart ice cream maker and churn according to manufacturers directions. Add the cherries to the mixture about 5 minutes before the ice cream is done churning.
- When the ice cream is done, transfer the ice cream into the prepared bowl, cover with plastic wrap and freeze at least 8 hours or overnight.
- To make the brownies, preheat oven to 350 degrees and line a 9 inch round cake pan with parchment paper. The parchment can overhang the sides, it won't affect the brownies.
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