Cherry Walnut Bites Food

CHERRY-WALNUT QUICK BREAD

Steps:

• Heat oven to 350°F.
• Line 9x5-inch loaf pan with foil, with ends of foil extending over sides; spray with cooking spray. Combine 2 cups flour, baking powder and salt. Beat 1/2 cup butter and 1 cup sugar in large bowl with mixer until light and fluffy. Blend in eggs, 1 at a time. Add flour mixture alternately with sour cream, mixing well after each addition. Stir in 1 cup cherries and 1/3 cup nuts.
• Pour into prepared pan.
• Mix remaining flour, butter and sugar in medium bowl with your fingers until mixture resembles coarse crumbs. Stir in remaining nuts; sprinkle over batter in pan. Top with remaining cherries.
• Bake 1 hour to 1 hour 10 min. or until toothpick inserted into center comes out clean. Cool 20 min. Use foil handles to remove bread from pan to wire rack; cool completely.

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 BARS

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Mix together flour, white sugar and butter or margarine. Mix until crumbly. Press into a 9 x 13 inch pan. Bake for 20 minutes or until lightly browned.
• Beat eggs, sugar, salt, baking powder, and vanilla. Drain and chop cherries, reserving liquid. Stir chopped cherries, nuts, and coconut into egg mixture. Pour on top of crust.
• Bake 25 min. Cool.
• Combine 1 teaspoon butter and 1 cup confectioner's sugar with enough liquid from cherries until spreadable. Frost bars. Sprinkle with coconut when icing is set.

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.

WALNUT CHERRY DELIGHTS

Steps:

• Preheat oven to 350 degrees F (180 degrees C). Grease a 9 inch square pan.
• Mix 1 cup flour, white sugar and butter by hand. Pat into pan. Bake for 8 - 10 minutes.
• With a whisk, beat 2 eggs. Whisk in brown sugar, then add 1/4 cup flour and baking powder. Stir in nuts and cherries. Pour over baked crust.
• Bake for 20 - 25 minutes more.

A1 SAUCE SWEET AND SAVORY CHERRY WALNUT POLENTA ROUNDS #A1

Steps:

• Set oven to 400 degrees.
• Toss Walnuts in A1 Steak Sauce.
• Lay Walnuts On a Baking Pan in a Single Layer.
• Roast Walnuts in Oven for About 10 Minutes or until A1 Appears Dried on Walnuts.
• Pat Polenta Slices Dry with a Paper Towel.
• Bring Oil (coconut, peanut, oil, grapeseed, etc) to High Temperature.
• Sear Polenta Slices on High About 5 Minutes Each Side or Until They Turn Golden Brown.
• Remove from Heat and Place on a Dry Paper Towel.
• Arrange Polenta Slices on the Plate with Goat Cheese, a Drizzle of A1 Sauce, Cherries and Roasted Walnuts in that Order on Top.

BOOZY CHERRY WALNUT TART

Steps:

• Make the crust: Mix flour, sugar and salt in a medium bowl. Pour butter over the dry ingredients and, using your hands, mix together until you've got a Play-Doh-like texture.
• Press crust into a 9-inch tart pan with a removable bottom. (Alternatively, use a 9-inch cake pan lined with parchment; the crust can go about 3/4 inch up the sides of the pan.) Set aside.
• Make the filling: Heat oven to 350 degrees. Toast walnuts on a rimmed baking sheet until well browned and fragrant, 5 to 8 minutes; remove from heat and let cool.
• Pulse walnuts, butter, 1/4 cup/50 grams sugar, 2 tablespoons flour and a pinch of kosher salt in a food processor until finely ground. Add the egg and pulse just to blend. Spread walnut mixture on the bottom of the prepared crust.
• Toss cherries with bourbon, orange zest, remaining 1/3 cup/65 grams sugar, remaining 3 tablespoons flour and a pinch of salt. Scatter cherries over the walnut mixture and sprinkle with a bit more sugar to finish.
• Place tart on a rimmed baking sheet lined with foil and bake until the crust is golden brown at the edges and the cherries are thick and saucy, 55 to 65 minutes. Let cool at least 30 minutes before removing from the pan and slicing. (If you can wait an hour to let the juices fully settle, even better.)

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.

CHERRY WALNUT COOKIES

Steps:

• In bowl, beat butter with sugar until fluffy; beat in egg and vanilla.
• Then add flour and salt; stir until blended.
• Stir in cherries and walnuts.
• Divide dough into thirds; shape each into 10" (25 cm) long log.
• Wrap and chill until firm, at least 3 hours.
• Cut logs into 1/8th" or 3 mm thick rounds and place about 1 inch (2.5 cm) apart, on parchment lined baking sheets.
• Bake in top and bottom thirds of 325 deg F oven, rotating and switching pans halfway through, just until edges begin to colour, 8-10 minutes.
• These cookies brown even faster than shortbreads, so keep a close eye on them! I start checking early, and they're usually done around the 8 minute mark.
• Let cool on pan for 5 minutes, then transfer to wire rack and let cool completely before storing. Store layered with waxed paper in airtight container for up to 2 weeks, or freeze for up to one month.
• Makes about 12 dozen cookies (less, of course, if you cut them a little thicker).
• These are really delicious cookies, well worth the time it takes to make them!
• Hint: If you want to use red and green cherries do not mix the cherries in same batch, they look better if made separately!
• Note: chill time of 3 hours is not included in prep time.