Milk Chocolate And Cherry Crunch Food

CHOCOLATE COVERED CHERRIES

Steps:

• In a mixing bowl, combine sugar, butter, milk and extract; mix well.
• Knead into a large ball.
• Roll into 1-inch balls and flatten each into a 2-inch circle.
• Wrap around cherries and lightly roll in hands.
• Place with stems up on waxed paper-lined baking sheet.
• Cover loosely and refrigerate 4 hours or overnight.
• Melt the chocolate chips and shortening in a double boiler or microwave-safe bowl.
• Holding on to stem, dip cherries into chocolate; set on waxed paper to harden.
• Store in a covered container.
• Refrigerate 1-2 weeks before serving.
• Yield: about 3 dozen.

SATISFYING CHERRY CRUNCH

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.

CHERRY CRUNCH

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.

CHERRY CRUNCH COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in milk and vanilla. Combine the flour, baking powder, salt and baking soda; gradually add to creamed mixture and mix well. Stir in the pecans, dates and chopped cherries. Cover and refrigerate for 30 minutes., Shape dough into 1-in. balls; roll in cornflakes. Place 2 in. apart on ungreased baking sheets; press a cherry half into center of each. , Bake at 350° for 14-15 minutes or until golden brown. Remove to wire racks to cool.

CHERRY-CHOCOLATE ICE CREAM

Steps:

• Put the cherries, 2 tablespoons sugar and the rum in a medium saucepan and cook over medium-high heat until syrupy, about 20 minutes. Remove from the heat and let cool, then refrigerate until cold, at least 2 hours.
• Meanwhile, heat the milk and the remaining 1/2 cup sugar in a saucepan over medium-low heat, whisking to dissolve the sugar. Whisk the egg yolks in a small bowl. Gradually whisk about 1/2 cup of the warm milk mixture into the eggs, then whisk the egg mixture into the saucepan. Cook, stirring constantly, until the mixture coats a spoon and registers 168 degrees F on a candy thermometer, about 15 minutes. Remove from the heat; add the semisweet and unsweetened chocolate and the butter and set aside until the chocolate melts, about 5 minutes.
• Transfer the chocolate mixture to a blender and puree until smooth. Pour into a large bowl and stir in the heavy cream and vanilla. Refrigerate until chilled, at least 2 hours or overnight.
• Churn the chilled chocolate mixture in an ice cream maker. Strain the cherry mixture, reserving the syrup. When the ice cream is very thick, add the cherries and continue churning until incorporated. Transfer to a freezer-safe container. Drizzle in the reserved cherry syrup and swirl with a spoon. Cover and freeze until firm, at least 4 hours.

CHOCOLATE CRUNCH BARS

Steps:

• Gently melt the butter, chocolate and syrup in a pan over a low heat, stirring frequently until smooth, then cool for about 10 mins.
• Stir the biscuits and sweets into the pan until well mixed, then pour into a 17cm square tin lined with foil and spread the mixture to roughly level it. Chill until hard, then cut into fingers.

CHOCOLATE-COVERED CHERRY DELIGHTS

Steps:

• Preheat oven to 350°F, rack in middle position.
• Melt butter and mix in sugar.
• Let mixture cool.
• Add eggs, mix thoroughly.
• Add baking powder, baking soda, salt, vanilla and cocoa, stirring after each addition.
• Add flour and mix well (dough will be stiff and a bit crumbly).
• Drain cherries, remove stems, reserve juice.
• Pat dough into walnut-sized balls.
• Place on a greased cookie sheet, 12 to a standard sheet.
• Press down in center with thumb to make a deep indentation.
• Place one cherry in each indentation.
• In a saucepan, over simmering water (double boiler), combine the chocolate chips and condensed milk.
• Heat on low until the chips are melted.
• Add approximately 1/8 cup of reserved cherry juice and stir to a thick sauce.
• If sauce is too thick, carefully add a little more juice. Test with a teaspoon. If it doesn't glob off, it is too thick.
• Spoon the sauce over the center of each cookie, just enough to cover each cherry. Make sure it doesn't drip down the sides.
• Bake at 350°F for 10-12 minutes.
• Let cool on cookie sheet for 2 minutes.
• Remove to rack to finish cooling.

CHERRY CRUNCH

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.

MILK CHOCOLATE AND CHERRY CRUNCH

Steps:

• Line an 8-inch square baking pan with foil, making sure the foil is tucked into the corners and that there is at least 1-inch overhanging the top of the pan on all sides.
• Melt the chocolate chips and butter, whisking occasionally until smooth.
• Remove from heat and stir in the cereal and cherries.
• Spread the chocolate mixture across the bottom of the baking pan in an even layer with a spatula (it doesn't have to be perfect).
• Refrigerate until hardened, about 1 hour.
• Break into pieces.
• Will keep in an airtight container in the fridge for up to 3 days.