Old Fashion Sour Cherry Puddingblueberry Pudding Food

SOUR CHERRY PUDDING CAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
• In a bowl, stir together the flour, 1 cup of sugar, baking powder, milk, and vegetable oil to make a smooth batter; scrape batter into the prepared baking dish.
• In a separate bowl, stir the cherries with 1 cup of sugar and the almond extract; spoon the cherry mixture over the batter.
• Bake in the preheated oven until the cake is lightly browned and a toothpick inserted into the center of the cake comes out clean, about 30 minutes.

CHERRY OLD-FASHIONED

Steps:

• Divide the bourbon, cherry juice and bitters between 2 rocks glasses and stir. Add some ice and garnish with an orange slice and a cherry. Serve immediately.

SOUR-CHERRY OLD-FASHIONED

Steps:

• Put the cherries, orange peel, sugar and bitters in an old-fashioned glass; crush the sugar and cherries with a muddler, spoon or anything else that will get the job done. Fill the glass with ice, add the whiskey and stir until the drink is cold, about a dozen times.

BAKED CHERRY PUDDING

Steps:

• In a small bowl, combine 2/3 cup sugar, flour, baking powder and salt. Stir in milk. Spread into a greased 11x7-in. baking dish; set aside., In a small saucepan, combine the cherries, butter and remaining sugar. Bring to a boil; cook and stir for 1-2 minutes or until sugar is dissolved. Spoon over crust. Bake at 350° for 30-35 minutes or until golden brown. Serve warm.

OLD FASHIONED BAKED SOUR CHERRY PUDDING

Steps:

• Preheat oven to 350 degrees.
• Combine 2/3 cup sugar, flour, baking powder and salt in a small bowl.
• Mix milk and almond extract together and lightly stir into the flour mixture.
• Pour batter into a greased 11 x 7 " pan and set aside.
• In a small pot, add the cherries, butter and 1 cup sugar and bring to a boil.
• Cook, constantly stirring for 2 minutes until the sugar disolves.
• Add the toasted almonds, stir well and spoon the mixture over the batter.
• Bake at 350 degrees for 30 minutes or until golden brown.

OLD FASHION SOUR CHERRY PUDDING/BLUEBERRY PUDDING

Steps:

• 1 cup sugar 1/2 cup butter Cream these together until smooth 2 eggs 3/4 cup milk 1 1/2 cups flour 1 tsp. Baking Powder 1 pint sour cherries OR blueberries (washed and pitted) Mix all together and put in an 8 or 9 inch round pan that has the bottom sprayed or buttered. Bake 350 degrees for 35-40 minutes Check by toothpick in center coming out clean. Cool and cut into wedges -served with sugar and milk

FROZEN OLD FASHIONED

Steps:

• The night before, pour the cherry juice into ice cube molds and freeze.
• To a blender, add the bourbon, Simple Syrup, bitters, cherry ice cubes and regular ice cubes and blend until smooth. Pour into rocks glasses or insulated tumblers and garnish with a thick orange peel.
• Combine the sugar and water in a small saucepot and bring to a simmer. Whisk until the sugar is dissolved, then chill until ready to use.

OLD FASHION SOUR CHERRY PUDDING/BLUEBERRY PUDDING

Steps:

• 1 cup sugar 1/2 cup butter Cream these together until smooth 2 eggs 3/4 cup milk 1 1/2 cups flour 1 tsp. Baking Powder 1 pint sour cherries OR blueberries (washed and pitted) Mix all together and put in an 8 or 9 inch round pan that has the bottom sprayed or buttered. Bake 350 degrees for 35-40 minutes Check by toothpick in center coming out clean. Cool and cut into wedges -served with sugar and milk

OLD FASHIONED DATE PUDDING

Steps:

• Mix together 1 cup dates, 1 cup hot water and baking soda. Let stand several minutes.
• Add remaining ingredients (white sugar, butter, egg, flour, baking powder and pecans). Mix well.
• Pour into 9x9 inch greased pan.
• Bake at 400 degrees for 30 minutes.
• Mix brown sugar, 2/3 cup water and 2/3 cup dates in saucepan.
• Cook for 3 minutes over medium heat,stirring constantly.
• Pour on top of date pudding immediately, or it can be spooned on after it is cut into pieces.
• Top with whipped cream.

SOUR CHERRY OLD-FASHIONED

Steps:

• Place cherries in a heatproof bowl. Stir water and sugar in small saucepan to dissolve sugar. Bring to a boil, and pour over cherries. Let cool completely. Cover and refrigerate overnight.
• Drain cherries, reserving syrup. Thread 4 cherries onto each of 6 skewers. Make 3 drinks at a time: Pour 6 tablespoons whiskey, 3 tablespoons kirsch, and 4 1/2 teaspoons reserved syrup in a cocktail shaker 3/4 filled with ice. Shake and pour into chilled glasses. Garnish each with a skewer and 2 to 3 strips lemon zest. Repeat for the second batch.