DRIED CHERRY AND ALMOND COOKIES WITH VANILLA ICING
Provided by Giada De Laurentiis
Categories dessert
Time 2h57m
Yield 24 cookies
Number Of Ingredients 13
Steps:
- For the Cookies:
- In a large bowl, with an electric mixer, beat the butter, sugar, vanilla extract, almond extract, cinnamon, and salt until light and fluffy, about 2 minutes, then beat in the egg. Add the flour and beat on the lowest speed until just blended. Using a wooden spoon, stir in the dried cherries and almonds.
- Transfer the dough to a sheet of plastic wrap and shape it into a log, about 12-inches long and 1 1/2-inches in diameter. Wrap the dough in the plastic wrap and refrigerate for at least 2 hours. (Dough can be made up to 3 days in advance).
- Arrange an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line 2 heavy baking sheets with parchment paper.
- Cut the log crosswise into 1/2-inch thick slices. Transfer the dough slices to the prepared baking sheets, spacing them about 1-inch apart. Bake until the cookies are golden around the edges and puffed, about 15 minutes. Transfer the cookies to a wire rack to cool completely before icing, about 30 minutes.
- For the Icing:
- Put the powdered sugar in a medium bowl. Gradually whisk in the vanilla extract and water, adding more water, 1 teaspoon at a time, until the mixture becomes a drizzling consistency. (Makes about 2/3 cups icing, enough to ice both variations.)
- Put the cooled cookies on a wire rack set over a baking sheet. Using a spoon or a fork, drizzle the cookies with the icing, allowing any excess icing to drip onto the baking sheet. Allow the icing to set before serving, about 1 hour.
- Cook's Note: To toast the almonds, arrange them in a single layer on a baking sheet. Bake in a preheated 350 degree F oven for 6 to 8 minutes until lightly toasted. Cool completely before using.
- Cook's Note Alternative:
- Replace the dried cherries with 1/2 cup coarsely chopped dried apricots and add 2 tablespoons of toasted pine nuts. Also, use 1 teaspoon vanilla extract and omit the almond extract.
DRIED FIG, APRICOT, AND CHERRY SLUMP
Provided by Julie Richardson
Categories Fruit Brunch Dessert Bake Christmas Vegetarian New Year's Day Fig Apricot Cherry Winter Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield 8 to 10 servings
Number Of Ingredients 20
Steps:
- Filling:
- Combine first 9 ingredients in 12-inch broilerproof skillet with 3-inch-high sides or wide 3-quart stovetop casserole dish. Scrape in seeds from vanilla bean; add bean. Bring mixture to boil. Reduce heat to low and simmer 2 minutes. Remove from heat. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.
- Drop Biscuits:
- Whisk flour, 2 tablespoons sugar, baking soda, and sea salt in medium bowl to blend. Add butter and rub in with fingertips until very coarse meal forms (butter pieces will be reduced to size of small peas). Add buttermilk and stir just until dough comes together (dough will be slightly wet). Mix remaining 2 tablespoons sugar and cinnamon in small bowl to blend.
- Return dried fruit mixture to simmer. Using generous 1/4 cup biscuit dough for each, scoop 8 mounds of dough atop simmering fruit mixture, spacing apart. Sprinkle cinnamon sugar over each biscuit. Cover skillet tightly and simmer over medium-low heat until biscuits are puffy and cooked through (tester inserted into center of biscuits comes out clean), about 12 minutes. Remove skillet from heat. Let slump stand uncovered 15 minutes.
- Meanwhile position rack in upper third of oven at least 6 inches from heat source and preheat broiler. Broil slump just until biscuit tops are light golden, watching closely to prevent burning, 1 to 2 minutes.
- Divide fruit slump among bowls. Pour chilled cream over each and serve.
CARAMELIZED FIGS WITH VANILLA ICE CREAM AND AGED BALSAMIC VINEGAR
Categories Fruit Dessert Broil Quick & Easy Vinegar Fig Summer Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 4
Steps:
- Preheat broiler.
- Arrange figs, cut sides up, in a large shallow baking pan. Sprinkle sugar evenly over fruit and broil 2 to 3 inches from heat until most of sugar is melted and deep golden in places, 3 to 5 minutes.
- Immediately serve figs over ice cream, drizzled with vinegar.
CHERRY-FIG BARS
This unusual bar comes from the Land O Lakes Cookie Collection. Hope that you will enjoy them as much as we do.
Provided by Baby Kato
Categories Bar Cookie
Time 45m
Yield 12 bars, 12 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 325 degrees.
- Combine flour, 3/4 cup sugar, butter, eggs, baking soda and vanilla in a small bowl.
- Beat at slow speed, for 2 to 3 minutes, scraping bowl often.
- Stir in cherries and figs.
- Spread into greased and floured 9" pan.
- Sprinkle remaining sugar over top.
- Bake at 325 for 22- 30 minutes.
- Cool completely, cut into bars.
Nutrition Facts : Calories 190.4, Fat 8.7, SaturatedFat 5.1, Cholesterol 55.6, Sodium 118.9, Carbohydrate 25.6, Fiber 0.4, Sugar 13.7, Protein 2.7
CHERRY VANILLA FUDGE
Make and share this Cherry Vanilla Fudge recipe from Food.com.
Provided by Lvs2Cook
Categories Candy
Time 1h
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- Combine sugar, salt, cream, mil, corn syrup and butter in a large heavy saucepan.
- Cook over medium heat, stirring constantly, until mixture comes to boiling.
- Continue cooking, stirring occasionally, until candy thermometer reaches 238F (soft-ball stage).
- Remove from heat, leaving thermometer in the saucepan. Cool to 100°F.
- Add vanilla. Beat briskly until fudge thickens and begins to lose its gloss.
- Stir in cherries.
- Pour into buttered 8" square pan.
- Cool. Cut into squares when firm.
FIGS AND DRIED CHERRIES POACHED IN VANILLA-HONEY SYRUP WITH PISTACHIOS
Categories Berry Fruit Nut Dessert Poach Low Fat Fig Cherry Pistachio Winter Healthy Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Combine 2 cups water and sugar in heavy medium saucepan. Bring to boil over medium-high heat, stirring until sugar dissolves. Stir in honey. Scrape in seeds from vanilla bean; add bean. Add figs and bring to boil. Reduce heat to medium-low; cover and simmer 15 minutes. Add dried tart cherries; cover and simmer until figs and dried cherries are tender, about 10 minutes longer. Transfer fig mixture to bowl. Chill until cold, about 3 hours. (Fig mixture can be made 1 day ahead. Cover and keep refrigerated.) Discard vanilla bean. Divide fig mixture among 6 bowls. Top each serving with dollop of yogurt, if desired. Sprinkle with pistachios.
VANILLA FIGS AND DRIED CHERRIES
Make and share this Vanilla Figs and Dried Cherries recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 4h20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine the water, vanilla bean, honey, sugar, figs, and cherries in a slow cooker.
- Cover and cook over LOW until the figs are soft, 3-4 hours.
- Turn off the cooker, remove the lid, and let cool down a bit before serving warm or at room temperature with the whipped cream.
- To make the whipped cream-place a medium bowl and the beaters of an electric mixer in the freezer for at least 1 hour to chill thoroughly.
- Combine the cream, sugar, and rum in the chilled bowl; whip on high speed with an electric mixer until soft peaks form, about 3 minutes.
- Fold in the sour cream; serve immediately.
Nutrition Facts : Calories 363.3, Fat 18.9, SaturatedFat 11.7, Cholesterol 62.8, Sodium 29.9, Carbohydrate 48, Fiber 1.8, Sugar 43, Protein 2.1
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