DOOR COUNTY CHERRY BOUNCE
A fun way to make your own cherry-infused liquor dessert drink. Tart cherries are the real 'star' of this recipe. Warning: The cherries are very strong after a few months, so eat responsibly. Serve over ice with Sierra Mist® or Sprite® to cut liquor strength.
Provided by Crockpot Kerry
Time P19DT17h12m
Yield 10
Number Of Ingredients 3
Steps:
- Put cherries in a clean, 1-quart glass jar; add sugar. Fill the rest of the jar with vodka. Place lid on jar and shake.
- Store jar in a cool, dark area for 1 to 4 months, shaking jar occasionally.
Nutrition Facts : Calories 101.1 calories, Carbohydrate 11.5 g, Fat 0.3 g, Fiber 0.7 g, Protein 0.3 g, SaturatedFat 0.1 g, Sodium 0.2 mg, Sugar 10.8 g
DOOR COUNTY CHERRY DESSERT
This recipe I found at a bed and breakfast in Door County, Wisconsin. This area is known for it's cherry orchards. This recipe is outstanding to serve, it is quick, simple and very good.
Provided by Tom Lambie
Categories Dessert
Time 1h
Yield 1 9x13 cake pan, 24 serving(s)
Number Of Ingredients 4
Steps:
- Grease a 9x13 cake pan Preheat the oven to 350 degrees LAYER ONE: Sprinkle the cherries into the pan.
- LAYER TWO: Sprinkle the dry cake mix over the cherries.
- LAYER THREE: Drizzle the melted butter evenly over the top of the cake mix.
- LAYER FOUR: Sprinkle the chopped pecans on top of mixture.
- Bake for 50 minutes.
- Serve warm with ice cream or with cool whip.
DOOR COUNTY CHERRY BARS
This recipe is from The Back Street Deli in Eagle, Wisconsin. Eagle is in Door County, and Door County is an area known for its wonderful cherries (and it is among the major producers of cherries in the U.S.)These are a delicious bar just as they are, but they are also great when you put 1/4-1/2 cup of white baking chips on top during the last 5 minutes of baking. Of course, the original recipe calls for Door County cherries, but any sweet cherry may be used (they suggest Bing).
Provided by Vino Girl
Categories Bar Cookie
Time 1h
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F and butter an 8 x 8" square baking pan.
- BOTTOM LAYER: Combine 1 cup of flour, the butter, and the confectioners' sugar in a bowl.
- Beat until smooth.
- Pat mixture into the prepared pan with fingers, and bake for 25 minutes or until golden.
- TOP LAYER (THIS SHOULD BE MADE WHILE THE BOTTOM LAYER IS IN THE OVEN): In a small bowl, toss frozen cherries with vanilla; set aside.
- In a large bowl, slightly beat the eggs.
- Gradually add the sugar and beat until they are thick and light.
- Add the remaining 1/4 cup flour, baking powder, and salt to the bowl and stir with a spoon until blended.
- Stir in the walnuts and cherry-vanilla mixture.
- Immediately spread the cherry mixture over the hot bottom layer and return the pan to the oven.
- Bake for 25 minutes or until the bars are a deep golden brown.
- Allow to cool in the pan on a wire rack before serving.
DOOR COUNTY CHERRY BISCOTTI
Make and share this Door County Cherry Biscotti recipe from Food.com.
Provided by Spankie
Categories Dessert
Time 1h30m
Yield 36 cookies
Number Of Ingredients 14
Steps:
- Separate one egg; set aside.
- In a large mixing bowl, cream butter and 1 cup plus 2 tablespoons sugar until light and fluffy. Beat in remaining eggs and reserved egg yolk. Beat in extract.
- Combine flour, baking powder and baking soda; gradually add to the creamed mixture.
- Turn onto floured surface. Knead in cherries and almonds. Divide dough in half; spape each portion into a 12x3" rectangle. Transfer to a greased baking sheet.
- Beat reserved egg white; brush over dough. Sprinkle with remaining sugar.
- Bake at 350F for 28-30 minutes. Cool 10 minutes.
- Transfer to a cutting board; with a serrated knife, cut each rectangle diagonally into 18 slices. Place cut side down on greased baking sheet. Bake for 20-25 minutes, turning once. Remove to wire racks to cool.
- In a microwave safe bowl, melt chocolate chips and 1 tablespoon shortening; stir until smooth. Drizzle over both sides of biscotti. Place on waxed paper; let stand until set.
- Melt white chocolate and remaining 2 teaspoons shortening; stir until smooth. Drizzle over both sides of biscotti. Place on waxed paper; set stand until set. Store in an airtight container.
Nutrition Facts : Calories 162.7, Fat 7.6, SaturatedFat 3.5, Cholesterol 22.9, Sodium 45.9, Carbohydrate 21.9, Fiber 1, Sugar 11.2, Protein 2.9
DOOR COUNTY CHILLED CHERRY SOUP
I got this recipe from the Door County Coffee & Tea Co. It makes a great dessert dish. Watch your blender when mixing this because the ginger ale can get really fizzy. Did you know that you can remove cherry stains from the ceiling with lemon juice?
Provided by LilPinkieJ
Categories Dessert
Time 5m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place cherries in a food processor or blender: cover and process until smooth. Add ginger ale, milk, sugar, lemon juice, and vanilla: cover and process until blended.
- Pour into bowl: whisk in sour cream until smooth. Cover and refrigerate until thoroughly chilled, about 2 hours.
Nutrition Facts : Calories 296, Fat 12.8, SaturatedFat 7.9, Cholesterol 27.4, Sodium 56.6, Carbohydrate 43.9, Fiber 2.7, Sugar 37.3, Protein 4.2
DOOR COUNTY CHERRY BISCOTTI
"When it was announced that dried cherries would be the featured ingredient in the baking competition that year, I experimented with adding them to my recipe. I love the combination of the cherries and the chocolate drizzle."
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 3 dozen.
Number Of Ingredients 12
Steps:
- Separate one egg; set aside. In a large bowl, cream butter and 1 cup plus 2 tablespoons sugar until light and fluffy. Beat in 2 eggs and reserved egg yolk. Beat in extract. Combine the flour, baking powder and baking soda; gradually add to creamed mixture and mix well. , Turn onto a floured surface. Knead in cherries and almonds. Divide dough in half; shape each portion into a 12-in. x 3-in. rectangle. Transfer to a greased baking sheet. Beat reserved egg white; brush over dough. Sprinkle with remaining sugar. Bake at 350° for 28-30 minutes or until lightly browned. Cool for 10 minutes. , Transfer to a cutting board; with a serrated knife, cut each rectangle diagonally into 18 slices. Place cut side down on greased baking sheets. Bake for 20-25 minutes or until firm and crisp, turning once. Remove to wire racks to cool., In a microwave, melt chocolate chips and 1 tablespoon shortening; stir until smooth. Drizzle over both sides of cookies. Place on waxed paper; let stand until set., Melt white chocolate and remaining shortening at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth., Drizzle over both sides of cookies. Place on waxed paper; let stand until set. Store in an airtight container.
Nutrition Facts : Calories 323 calories, Fat 14g fat (6g saturated fat), Cholesterol 49mg cholesterol, Sodium 94mg sodium, Carbohydrate 46g carbohydrate (24g sugars, Fiber 2g fiber), Protein 6g protein.
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