Cherry Walnut Bites Aka Raw Balls Food

CHERRY WALNUT SQUARES

Steps:

• Preheat oven to 375°. In a large bowl, cream the butter, sugars and extract until light and fluffy. Combine flour and salt; gradually add to creamed mixture and mix well. Press onto the bottom of an ungreased 13x9-in. baking pan. Bake 8-10 minutes or until edges begin to brown., Meanwhile, in a large saucepan, combine the brown sugar, butter, corn syrup, cream and salt. Bring to boil over medium heat, stirring constantly. Reduce heat; cook and stir 4 minutes or until slightly thickened., Remove from the heat. Stir in 2-1/2 cups walnuts, cherries and vanilla; spread over crust. Bake 15-20 minutes or until bubbly. Sprinkle with baking chips and remaining walnuts; lightly press into filling. Cool on a wire rack. Cut into bars.

CHERRY-WALNUT BALLS

Steps:

• Preheat oven to 325°F. Drain chopped maraschino cherries on paper towels; pat dry to remove any excess liquid. Set cherries aside.
• In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add the 1/2 cup powdered sugar, almond extract, and vanilla. Beat until combined, scraping sides of bowl occasionally. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour, the walnuts, and maraschino cherries.
• Shape dough into 1-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Bake for 18 to 20 minutes or until bottoms are light brown. Cool on cookie sheets for 5 minutes.
• If desired, stir some red edible glitter into additional powdered sugar. Roll warm cookies in the powdered sugar mixture to coat. Place cookies on wire racks; cool. If desired, roll cooled cookies in the powdered sugar mixture again before serving.

NO-BAKE ENERGY BITES WITH OATS AND DRIED CHERRIES

Steps:

• Stir honey, cinnamon, vanilla, salt, and 3 Tbsp. hot water in a medium bowl until smooth and incorporated. Stir in oats and coconut and let sit 10 minutes.
• Fold in cherries and almond butter and stir thoroughly to combine.
• Scoop mixture by the level tablespoon and roll into balls in between your palms. Transfer to a plate or rimmed baking sheet and chill at least 30 minutes before serving.
• Do Ahead
• Bites can be made 10 days ahead. Transfer to an airtight container and chill, or freeze up to 3 months.

NO-BAKE ENERGY BITES

Steps:

• Combine oats, chocolate chips, flax seed, peanut butter, honey, and vanilla extract together in a bowl; form into balls using your hands. Arrange energy bites on a baking sheet and freeze until set, about 1 hour.

CHERRY-WALNUT BALLS

Steps:

• Preheat oven to 325°F
• Drain maraschino cherries on paper towels; pat dry to remove any excess liquid.
• Set cherries aside.
• Beat butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds.
• Beat in the 1/2 cup powdered sugar, almond extract, and vanilla until combined, scraping side of bowl occasionally.
• Beat in as much flour as you can with the mixer.
• Stir in any remaining flour, nuts, and cherries with a wooden spoon.
• Shape dough into 1-inch balls.
• Place 2 inches apart on ungreased cookie sheets.
• Bake in preheated oven for 18 to 20 minutes or until bottoms are lightly brown.
• Cool 5 minutes on cookie sheets on wire racks.
• Roll warm cookies in powdered sugar to coat and transfer cookies to wire racks and cool completely.
• If desired, roll cooled cookies in additional powdered sugar before serving. Makes about 48 balls.
• *NOTE: To toast nuts, spread them in a single layer in a shallow baking pan. Bake in a preheated 325F oven for 8 to 10 minutes or until nuts are slightly golden brown, stirring once or twice. Cool completely. Chop nuts and set aside.
• TO STORE: Place cookies in layers separated by pieces of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Thaw cookies, if frozen, before serving.

CHERRY-WALNUT BITES (AKA RAW BALLS)

Steps:

• 1. Finely chop dried cherries, dates and walnuts and combine in a large mixing bowl. Add orange juice, cinnamon, chocolate chips and coconut. Mix together with hands, working into a sticky mass. Mixture should hold together; if necessary, add another chopped date or a little more juice. 2. With clean, slightly wet hands, roll mixture into walnut she'll size balls. Roll in excess shredded coconut, if desired. Gently place into an airtight container and refrigerate. They will become firmer as they cool.

CHERRY-WALNUT BITES

Steps:

• 1. *Note: Be sure to use sour cherries and *not* sweet cherries to maintain the balance of flavors: sweet/tart. Also, I replaced one tablespoon of fresh orange juice with one teaspoon of orange blossom water. If you don't have the latter, go ahead and add two tablespoons of orange juice as indicated in the original recipe.
• 2. Finely chop dried cherries, dates, and walnuts and combine in a large mixing bowl. Add orange juice, cinnamon, cardamom, chocolate chips, and coconut. Mix together with hands, working into a sticky mass. Mixture should hold together; if necessary, add another chopped date or a little more juice.
• 3. With clean, slightly wet hands, roll mixture into walnut-shell-size balls. Roll in excess shredded coconut, if desired. Gently place into an airtight container and refrigerate. They will become firmer as they cool.
• 4. Serve with tea or coffee. Best flavor at room temperature.

NO-BAKE CHERRY BALLS

Steps:

• Dry the cherries on paper towel.
• Cream the butter and gradually mix in the icing sugar and orange juice.
• Add coconut and mix well.
• Note: this mixture will be soft.
• Roll a small portion of the coconut mixture evenly around each cherry and then roll in graham wafer crumbs.
• Place on wax paper and keep cool.

CHERRY WALNUT BARS

Steps:

• In a large bowl, combine flour and sugar. Cut in butter until mixture resembles coarse crumbs. Pat into an ungreased 13-in. x 9-in. baking pan. Bake at 350° for 18-22 minutes or until edges are lightly browned., Meanwhile, in a small bowl, combine the eggs, brown sugar, salt, baking powder and vanilla. Drain cherries, reserving 2 tablespoons juice; set juice aside. Chop cherries; add to brown sugar mixture. Stir in walnuts. Pour over crust and spread evenly. Bake 20-25 minutes longer or until set. Cool completely on a wire rack., For icing, combine confectioners' sugar and butter in a bowl. Add enough reserved cherry juice to achieve desired consistency; drizzle over bars. Sprinkle with coconut if desired.