Old Fashioned Baked Sour Cherry 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.

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.

CHERRY DUMP PUDDING CAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 10x10-inch baking dish.
• In large bowl, combine flour, salt, baking powder and 1 cup sugar; stir. Add butter, milk and vanilla; beat with electric mixer for 2 minutes, or until smooth. Pour mixture into pan and cover evenly with cherries.
• Heat cherry juice in microwave or in small saucepan, until just simmering. Sprinkle 1/2 cup of sugar over cherries, and pour hot cherry juice on top. Bake 40 to 45 minutes, or until pick inserted in center comes out clean.

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.

CHERRY PUDDING

Steps:

• Preheat oven to 350 degrees. Grease an 8-inch square-baking pan. Combine flour, brown sugar, baking powder, and salt in a medium bowl. Add milk, shortening, egg, and vanilla; stir just until combined. Fold in cherries and pour into greased pan. Bake 25 to 30 minutes or until center springs back when lightly pressed. Cool 15 minutes. Cut into 6 rectangles and serve warm from pan with warm milk to pour over it, if desired.

OLD FASHIONED BAKED CHERRY DUMPLINGS

Steps:

• preheat the oven to 400* in a shallow 2 quart casserole or 12x7" pan, combine the cherries, 1 cup of the granulated sugar, the brown sugar, tapioca and almond extract.
• allow this to stand while you prepare the rest of the dumplings.
• in a large mixing bowl, sift together the flour, baking powder, and salt.
• cut in 4 tbls of the butter until fine crumbs are formed.
• in a small bowl, bet the egg and add the milk.
• combine with the flour mixture and stir unti just blended.
• dot the cherries with the remaining 2 tbls of butter.
• drop the batter by heaping tablespoons on top of the cherries.
• you should have about 6 mounds.
• in a small bowl, combine the remaining 2 tblspoons of sugar with the nutmeg.
• sprinkle on top of the butter.
• bake for 25-30 minutes or until the fruit is bubbling up in the middle of the pan and the dumplings are golden brown.
• the baking time can vary quite a bit, depending on the pan you use the how big the cherries are.

SELF-SAUCING CHERRY PUDDING

Steps:

• Spread the drained cherries evenly in the bottom of a deep 9 x 9 greased baking dish.
• To prepare batter, cream together the 3/4 cup sugar and butter until well blended, then stir in milk.
• Sift 1 cup flour, baking powder, and salt over creamed ingredients. Combine thoroughly until batter is smooth.
• Turn batter over cherries and smooth evenly with back of spoon.
• To make topping, mix together 1/4 cup sugar and 2 1/2 tbsp flour. Sprinkle it evenly over top of batter.
• Pour reserved cherry liquid in a 2 cup measure and add enough water to make 1 1/2 cups of liquid.
• Heat this liquid in a saucepan until boiling, then remove from heat and stir in red food colouring.
• Slowly, with a back and forth motion, pour liquid all over top of batter.
• Bake at 350 for 45 minutes.

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.

CHERRY PUDDING

Steps:

• Preheat Oven to 350 degrees.
• Mix all but cherries together.
• Fold in cherries and pour into a 13 x 9 baking dish.
• Bake at 350 for 30 minutes until fork inserted in the center comes out clean.
• Note: You can honestly use whatever berries you have in season at the time. My great grandmother always called it cherry pudding whether she used blueberries, raspberries, strawberries or whatever was in season.

FIRESIDE STEAMED CHERRY PUDDING

Steps:

• throughly grease tube mold.
• stir together breadcrumbs, 3/4 cup sugar, flour, baking powder, and salt in a large bowl.
• stir in egg yolks one at a time,
• carefully fold in 1 1/2 cups Cherry pie filling, butter, almond extract, and food color.
• Beat egg whites in another bowluntil foamy gradually add 1/4 cup sugar.
• keep beating until stiff peaks form.
• fold about 1/3 of whites into Cherry mixture.
• blend and then fold in remaining egg.
• fold in chocolate chips.
• pour batter into tube moldif top is open close with foil.
• cover mold with wax paperand tie with string.
• place a rack in a large kettlepour water to top of rack.
• heat water to boilingplace mold on rack.
• simmer about 1 1/2 hours.
• remove from heat and cool for 5 minutes.
• remove cover unmold into serving plate serve with cherry whipped cream.
• For cherry whipped cream.
• beat cream with powdered sugar in a large bowl until stiff.
• fold in remaining pie fillingand 1/2 teaspoon almond extract.