Recipezaar: Cherries,Served Cold recipes

Fruit Cocktail Bread (ABM)

Wed, 16 Jul 2003 20:03:48 -0400

The coconut adds a special sweetness to this bread. This is a great dessert bread(toasted) with ice cream and your favorite toppings. -- posted by Capncrunch

Fluffy Fruity Pie

Sun, 20 Jul 2003 20:05:03 -0400

This is an easy pie that is really good. -- posted by Katrina

Cold Cherry Soup

Thu, 24 Jul 2003 20:06:26 -0400

-- posted by arakune

Mom's Fruitcake Rocks

Mon, 03 Nov 2003 20:01:29 -0500

This was the recipe Mother used for years. She really didn't use recipes, but I did find this in some old cookbooks after she passed away. She didn't write down oven temp or cook time so that is my estimate. Cook time is per cookie sheet. She also didn't write down yield, but it makes a large batch, so yield is an estimate also. Cook these around Thanksgiving, place in cookie tin with wax paper between layers and freeze. Take out just before Christmas and they are wonderful. -- posted by Jellyqueen

Plum teething for babies 6 months or older

Wed, 05 Nov 2003 20:01:21 -0500

This is from the Thursday magazine's special feature titled "Meal in a glass"! I hope it helps babies who are teething! -- posted by Charishma Ramchandani

Merry Cherry Cocktails

Fri, 07 Nov 2003 19:59:59 -0500

This is a terrific holiday party drink that is simple to make and very tasty. The drink is a light pink in color and when garnished with the whipped cream and cherries looks so festive! -- posted by Hey Jude

Creamy Eggnog Punch With Spiced Rum

Wed, 03 Dec 2003 20:00:14 -0500

This can be served with or without rum. No raw eggs. Fattening but it's the holidays. -- posted by ~Rita~

5 Layer Delicious Dessert

Tue, 09 Dec 2003 19:59:56 -0500

This is a great "light" dessert that can be made very low fat using the Lower fat versions of the cream cheese, milk, cool whips. I always make this for Pot Luck's and it is always a favorite. So many of my friends have asked me for the recipe, so here it is!!! -- posted by Melissa Nunnink

Mamma's Icebox Fruitcake

Thu, 01 Jan 2004 20:00:11 -0500

My family doesn't really like the traditional fruitcake, but will eat this like crazy. The thing I like most about it is that it freezes really good. You can make it a month in advance, freeze, defrost and serve later. Cook time is actually chill time. -- posted by Jellyqueen

Hansel Pudding

Sun, 25 Jan 2004 20:02:30 -0500

This is from my Southern Living cookbook. -- posted by southern chef in louisiana

Gin Punch

Tue, 27 Jan 2004 20:00:30 -0500

This packs a punch. -- posted by southern chef in louisiana

Cherry Chocolate Cake

Sat, 14 Feb 2004 19:59:25 -0500

A wonderful cherry chocolate cake my mother made for every single birthday I had growing up. Now I make it for myself at least once a year! The frosting is unusual, not as sweet as most, and the chilled taste is out of this world!!! It's great for parties since you can make it the night before and it remains perfect in the refrigerator until you are ready to serve! -- posted by bobena

Ground-Cherries Poached

Sun, 29 Feb 2004 19:59:28 -0500

Serve as a topping for ice cream, or serve warm over sponge cake or angel cake with whipped cream. -- posted by Dancer^

Black Forest Dessert

Thu, 11 Mar 2004 20:15:56 -0500

This recipe is VERY tasty and elegant and takes no baking!(unless you have to bake the Swiss Roll yourself) It looks divine in a clear glass bowl where one can see the layers.I found it in a South African Magazine .If you don't like the Liquer in the recipe you can make it without it still tastes divine. ..of course it is better with the liquer! -- posted by Linda in South Africa

Wild Cherry Margarita

Thu, 08 Jul 2004 20:00:05 -0400

This is like your grandmother's cherry pie, but with a kick! I told my DH it wouldn't be summer unless I created a new margarita, and let me tell you, this one rocks! -- posted by Sue L

Cherry Coconut Bars

Tue, 12 Oct 2004 20:00:23 -0400

Just another wonderful recipe from Light & Tasty that I adjusted to our taste. Although this recipe does have the coconut in it, the cherry is the most powerful flavor. I would recommend coconut extract, instead of vanilla, if you are going for the coconut taste. -- posted by Jellyqueen

Chocolate Cherry Kid Friendly Rum Balls

Tue, 15 Mar 2005 20:00:09 -0500

My family has been making these rum balls for as long as I can remember. We use light cream cheese (which MUST be block style as it is firmer than tub style) to make them lower in fat, and rum extract as that is what we prefer. My mom always let my brother and I cover the rum balls in the chocolate sprinkles which was a highlight of the holiday preparations -- posted by LUv 2 BaKE

Cherry Pig

Sat, 16 Apr 2005 17:31:35 -0400

My granny made this, we love it. It has the consistency of an old fashion date pudding. We eat with or without milk, icing sugar or granulated work as a nice topper. -- posted by Dancer^

Bittersweet Chocolate Covered Cherries

Thu, 21 Apr 2005 09:39:08 -0400

Cherries covered with chocolate. A bitter but sweet taste. -- posted by Renee14

Layered Cherries on a Cloud or Cherry Trifle

Tue, 26 Apr 2005 19:17:07 -0400

You can use either a homemade angel food cake or a store bought one. Super easy to prepare and the dish always come home licked clean. Works especially well when you need to prepare dessert for a large number of people. -- posted by Marg (CaymanDesigns)

Cherry Oat Muffins

Wed, 27 Apr 2005 16:20:55 -0400

I found this one in my email today from http://busycooks.about.com. I love everything that goes into these muffins, so they are bound to be good. -- posted by Vino Girl

Crown of Roses

Fri, 29 Apr 2005 12:06:29 -0400

This is a Kentucky Derby inspired cocktail by Crown Royal Canadian Whiskey and the Drink of the Week e-newsletter. -- posted by Vino Girl

Peach Cherry Smoothies

Mon, 09 May 2005 20:00:39 -0400

From health food magazine. -- posted by Courtly

Breakfast Smoothies

Mon, 09 May 2005 20:00:43 -0400

A rich and refreshing orange and cherry combo! -- posted by Courtly

Cherry-berry Smoothies

Mon, 09 May 2005 20:14:07 -0400

sounds yummy! -- posted by Courtly

Cheery Cherry Smoothie

Mon, 30 May 2005 08:12:39 -0400

This is a great morning smoothie with protein to keep you going! -- posted by RawFoodNut

Cherry Semifreddo

Mon, 06 Jun 2005 12:34:07 -0400

From the Creative Gourmet site... -- posted by Missy Wombat

Cherries in the Snow

Fri, 24 Jun 2005 16:08:30 -0400

A recipe my grandma Lorraine Stromgren used to make when my mom was a kid. Plan ahead, this one takes overnight and then some refrigeration the next day. -- posted by Bec

Cherry Banana Smoothie

Wed, 29 Jun 2005 20:32:12 -0400

This tangy sweet cherry and banana smoothie has a hint of almond is great for on the run breakfast, lunch, snack or dessert! -- posted by ~Rita~

Port Wine and Cherry Salad

Tue, 06 Sep 2005 19:38:38 -0400

This recipe comes from the Southern Living 1986 Annual Recipes. It sounds delicious. I'll try it for Thanksgiving or Christmas. Cook time is chill time. -- posted by JenSmith

Soft-Fruit Fool

Wed, 28 Sep 2005 16:07:31 -0400

The soft-fruit culinary sibling of the Fresh Fruit Fool. There is no foolishness about these two desserts! Traditional English fruit fools derive their name from the French word 'fouler', meaning to crush. Fortunately, this word was modified to 'fool': after all, not too many of us would be keen to be making, serving or eating 'foul' fruits! This recipe is one I have adapted from the Australian publication by Reader's Digest of a book jam-packed with traditional Australian recipes: 'Family Recipe Scrapbook: tried and trusted recipes for today's cooks'. I bought the book in preparation for the 2005 Zaar World Tour, so I could track down familiar recipes I've eaten often or heard of but not previously eaten. What I love about the recipes in this book is that from whatever decade or century past they come, they have been updated to suit C21st tastes. This is a prepare-ahead recipe, and the preparation and cooking times below do not include macerating and cooling times. BTW, 500g Australian = 455g Canadian = 1 pound American. -- posted by bluemoon downunder

Cherry Cheesecake Mousse

Thu, 08 Dec 2005 18:35:11 -0500

From taste of home. Enjoy! Chilling time is included in cook time. -- posted by Courtly

Choco-Cherry Cheesecake Bars

Tue, 07 Feb 2006 17:38:40 -0500

Looks great for Valentine's Day! They look very easy to make and yummy! Found this on the Pillsbury site. Cooling and chilling time is about an hour and a half. -- posted by Manami

Upside-Down Cherry (Or Blueberry) Cheese Tartlets

Sat, 11 Mar 2006 15:26:39 -0500

Yes, sounds weird and looks like a lot of time to prepare such a little dessert. Don't be fooled. These little beauties will be great for your next dinner party because they are individual servings and need to be made in advance to let them cool after baking, and the ingredients are relatively convenient. The "cheese" is added just before serving. -- posted by Redneck Epicurean

Florentine Cupcakes

Wed, 15 Mar 2006 12:12:04 -0500

This is one of ten cupcake recipes in the April 2006 issue of the Australian magazine 'super food ideas'. Also posted are Recipe #159665 and Recipe #159780, and I have just posted Recipe #160054. -- posted by bluemoon downunder

Cold Cherry-Raspberry Soup

Tue, 16 May 2006 21:34:46 -0400

Cherry season will soon be upon us! If you can't get your hands on fresh cherries, frozen ones will do the job too. Wonderful dessert soup to serve on a hot summer evening. Luscious and complex! Time to cook includes time to chill. -- posted by Cynna

Cherry-Tarragon Chicken Salad

Wed, 17 May 2006 17:49:51 -0400

I am a huge fan of chicken salad, as you can see by the large number of chicken salad recipe I have already shared. This version came from Southern Living and uses some of my favorite ingredients, tarragon and dried cherries. I think dried blueberries or cranberries could easily be substituted in this, but the fresh tarragon is a must. Dried tarrgon just will not taste the same. I prefer to use cooked breast meat in my chicken salads, but I will leave that up to you. -- posted by HeatherFeather

Cherry Granola

Tue, 30 May 2006 12:47:31 -0400

Serve this treat for breakfast of use it as a toppint for yogurt or ice cream. -- posted by Charlotte J

Cherry Lemonade

Tue, 30 May 2006 13:00:25 -0400

Garnish with fresh cherries. -- posted by Charlotte J

Cold Cherry Soup

Mon, 03 Jul 2006 20:23:08 -0400

From a Jewish Cooking website, this recipe sounds quite intriguing to me as I love cherries and have never seen them used in this way before. -- posted by LoriInIndiana

Poached Cherries

Tue, 04 Jul 2006 18:52:04 -0400

A French dessert recipe for poached cherries in vanilla and lemon syrup. Posted for Zaar World Tour 2006 -- posted by Charlotte J

God's Eye Fruit Truffle

Wed, 12 Jul 2006 15:42:49 -0400

Cherries, pineapple, bananas all together with sweetened milk and whipped cream. A special event salad. Serve in a glass bowl. -- posted by Montana Heart Song

Chris's Favorite Cherry Jello

Thu, 13 Jul 2006 13:26:36 -0400

A Jello recipe from my mom that she even named after me for our local cookbook. I love it for the deep cherry flavor. It works great for potlucks or as a side dish to serve with dinner. Chill time is cooking time. -- posted by Topher

Cherries in Red Wine

Fri, 14 Jul 2006 10:06:15 -0400

Posted for Zaar World Tour 2006 -- posted by Charlotte J

Rocky Road Sauce

Mon, 07 Aug 2006 21:59:48 -0400

My aunty taught me how to make this one, she says it doesn't freeze well, so I wouldn't recomend trying to. Serve with ice cream or fruit or with brownies or whatever you want -- posted by Perfect Pixie

Black Forest Mousse

Mon, 14 Aug 2006 22:07:03 -0400

From Eagle Brand. -- posted by Vino Girl

Brownie Cheesecake

Mon, 14 Aug 2006 22:11:23 -0400

No brownie mixes in this one, it's from scratch. -- posted by wildchild905

Blue Lagoon

Thu, 24 Aug 2006 19:55:58 -0400

There is a really funny story behind this one, we were in fiji a while ago and i was only just 11. my brother being a lot older than me had a traffic light, my mum asked the waiter if i could have a non-alcoholic traffic light and he nodded his head and agreed.(mum has a stong kiwi accent and is hard to understand). so my drink comes and i love it so much that i literally down it, i slept very well that night, we asked for the recipe and when we got it my parents were in complete shock to see how much alcohol was actually in it!!! LOL -- posted by Perfect Pixie

Ham and Cherry Roll-Ups

Sun, 03 Sep 2006 21:12:21 -0400

Prepare and refrigerate these easy appetizers up to 1 day ahead. These are easy roll-ups for a quick tailgate party. -- posted by Charlotte J

Sensuous Phyllo Fruit Tartlets

Tue, 03 Oct 2006 16:56:05 -0400

From SELF magazine. The recipe is credited to Personal chef Bernie Guzman, who has cooked for Jada Pinkett-Smith and Will Smith. -- posted by Vino Girl

Individual Cherry Tiramisu Dessert Cups

Thu, 05 Oct 2006 20:25:43 -0400

Pretty finish to an Italian themed meal. Also would be so lovely as a Valentine's Day treat. You will need 6 pretty clear serving dishes for this recipe. Use a food processor to turn some shortbread cookies into the 1 1/2 cups cookie crumbs needed. -- posted by HeatherFeather

Diabetic Cherry Vanilla Popsicles

Tue, 17 Oct 2006 15:49:14 -0400

The other day I got 5 cans of Splenda-sweetened cherry pie filling on the discount aisle at the market. Who knows why it was on discount, but I snatched it up like it was going out of style. I came up with these popsicles because you can't buy this kind of decadence and I was craving something cold and special. -- posted by Redneck Epicurean

Coral Cooler

Tue, 17 Oct 2006 15:54:16 -0400

This pretty drink is also refreshing. I use Fresca soda and it is one of my favorite sodas. I was thrilled when I found this because even though I like drinking it from the bottle, this is a special treat for me with two of my other favorite fruits. I usually have to use two jars of cherries to get the 1/2 cup of cherry juice. That's no problem for me, though; I keep lots of cherries on hand because I snack on them. -- posted by Redneck Epicurean

Cherry Breakfast Soup

Tue, 31 Oct 2006 21:13:18 -0500

This soup is great served either warm or cold. It comes from an old Culinary Arts Institute "All-Time Favorite Recipes" that is on its last legs but contains some great recipes. This sounds odd but is a delicious change in the breakfast routine. -- posted by sprinkledpink

Pretty Berry Cherry Punch

Sat, 18 Nov 2006 23:36:02 -0500

This is from the "Essential Christmas Cookbook". It's very pretty and tastes good too! If you want to make it a day or more in advance add everything but the ginger ale until ready to serve. -- posted by Engrossed

Banana Split Pie for a Crowd....no Raw Eggs

Tue, 28 Nov 2006 15:02:19 -0500

My neighbor Aggie is the first person to introduce me to this scrumptious recipe,she has since past away, but every time I think of the recipe I think of her. Her recipe called for the use of raw eggs, I have amended it, and my version is equally scrumptious. -- posted by chef FIFI

My Grandmother's Fruit Salad With Peach Pie Filling

Sun, 03 Dec 2006 13:42:59 -0500

The pie filling serves as a base, rather than using a cream base. I have had a lot of people ask me for this recipe. Ingredient amounts are approximate, because with my grandmother, everything is "to taste". -- posted by JenPo

Aunt Jocelyne's Igloo

Sun, 24 Dec 2006 08:23:02 -0500

Wonderful frozen treat that everyone loves. Very colorful and great for the holidays and extremely easy to make. Cooktime is long due to freezing time, as this actually just takes minutes to make. -- posted by Nat Da Brat

Valentine Chocolate-Cherry Ice Cream Bombe

Fri, 26 Jan 2007 13:42:18 -0500

Impressive and a breeze to put together. The bombe is just a layering of purchased ice cream, sorbet and cookies, and it's topped off with a store-bought fudge sauce spruced up with chocolate chips and brandy. For Valentine's Day, dress up the dessert even more with chocolate curls and maraschino cherries. Begin preparing this a day ahead as this needs to freeze for 24 hrs. -- posted by Annacia

Chocolate Cherry Heart Pie / Cheesecake

Sun, 11 Feb 2007 21:48:07 -0500

The taste-tempting flavors of hot fudge and sweetened cream cheese pair with cherries in this delectable heart-shaped dessert. Perfect for Valentine's Day, Anniversary or another special occasion. -- posted by Ginny S.

Black Forest Gateau ( Cake )

Tue, 13 Feb 2007 22:36:33 -0500

This traditional German recipe is nothing like the commercial cakes on sale these days - the ones that are cloyingly sweet with that "slick" icing. This is the real thing (and note that the sponge contains no flour). While the ingredients and directions may look out of order, I've tried to arrange them to make better use of time. If you have a stand mixer, this would be a great time to pull it out! -- posted by SusieQusie

White Wine Jelly

Mon, 19 Feb 2007 21:08:30 -0500

From THE SALAD BOOK by Michele Evans, this recipe would be spectacular if used as part of brunch, salad course or dessert. It will make a 3 1/2 cup mold as written, but can be halved or divided into smaller mold forms. (Time does not include refrigeration time) -- posted by twissis

Cherry Cream Floats

Tue, 20 Mar 2007 22:38:10 -0400

I LOVE cherries and ice cream, especially in the summer, and I was so happy when I found this recipe for homemade cherry soda. -- posted by Lainey6605

Chocolate Cherries and Cream

Mon, 21 May 2007 22:33:45 -0400

My DH and I went into a liquor store and 2 little bottles of Cruzan black cherry rum caught his eye! This rum is aromatic, sweet and smooth with a distinct character of fresh cherry. It's sweet, yet slightly tart. We brought them home and here is what I made. -- posted by ~Rita~

Cherry Cream Pie

Mon, 21 May 2007 22:36:58 -0400

Light and delicious, this tasty treat is from the Mississippi Valley chapter of the United States Regional cookbook, Culinary Arts Institute of Chicago, 1947. Preparation time is approximate and cooking time is chilling time. -- posted by Molly53

Cherries Poached in Vanilla - Cerises Pochées

Tue, 22 May 2007 23:17:37 -0400

Poached Cherries in vanilla and lemon syrup can be served straight up, garnished with whipped cream or for cakes, filling for crepes or as an ice cream topping. Pronounced: suh reez / poh sheh -- posted by ~Rita~

Cherry Gelatin Supreme

Wed, 23 May 2007 15:33:43 -0400

Yummy! -- posted by Courtly

Cherry Sorbet

Mon, 28 May 2007 22:59:21 -0400

Created by accident, it is one of the most requested deserts that I make. A mixture of Rainer and Bing cherries seem to give it an extra special something. Use a non-oak white wine for this recipe. Also, if you are ever in Northern California, near the town of Placerville, stop by Latcham Vineyards and pick up a bottle of their Muscat Canelli & Gold Rush White wines. They are the original wines used in this recipe and easily the tastiest I've used to make it. If you're not into wine, substitute the amount for your choice of pure fruit juice. -- posted by blueyedwineaux

Chocolate Cinnamon Mousse With Cherries

Thu, 12 Jul 2007 22:36:30 -0400

Found this recipe in the June 2007 issue of Bon Appetit magazine. It sounded, and looked so good. The cherry & mousse portions can be made 1 day ahead, keeping covered and chilled. Times do not include chill time. -- posted by Ducky

Cherry Ice

Tue, 17 Jul 2007 12:11:26 -0400

This simple ice makes the most of summers ripe cherries. For great color, use Black Cherries. The 4 hrs cook time is freezing time without an ice cream maker. Don't expect a hard freeze for this ice, it will remain in a semi-hard frozen state. It's delicious as it is :D -- posted by Annacia

Cherry Banana Snicker Salad

Tue, 16 Oct 2007 22:12:36 -0400

A twist on the classic version. You don't have to measure out everything exactly. Just throw it in a bowl. You can also make quite a few variations of this salad. You could put in sliced apples or grapes. -- posted by Shani Banani

Cherry and Brazil Nut Conserve

Mon, 26 Nov 2007 19:03:38 -0500

Cooking time approximate. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information. -- posted by Molly53

Extravagant and Exotic Fruit Salad

Wed, 09 Jan 2008 15:18:18 -0500

This salad came to me when my Asian roommate, Nina, introduced me to Lychees. The rest was from my experience trying fruits over the 19 years I've been alive. -- posted by Chef Penn State

Cherry Almond Cake

Tue, 29 Jan 2008 20:02:55 -0500

From Epicurious. This one is for DH! -- posted by dicentra

Pacific Northwest Bing Cherry Hazelnut Sundaes

Tue, 29 Jan 2008 20:21:23 -0500

Epicurious. The best ingredients from the PNW! -- posted by dicentra

The Raffles Hotel Original Singapore Gin Sling Cocktail

Sun, 03 Feb 2008 14:15:17 -0500

The Singapore Sling is one of those wonderful drinks that we probably have all heard of, but perhaps have never had. And because this recipe is often incorrectly recorded in most recipe books, even if you've think you've had it, you probably haven't. One of the key, and often overlooked ingredients in this drink is Benedictine. While the resulting flavour is not overly predominate, it does add a certain taste profile that would be totally missing without this secret ingredient. None dispute that the Singapore Sling was originally created by Mr. Ngiam Tong Boon for the Raffles Hotel in Singapore. However that is where the agreements end. The exact date is in question, with some people claiming it was in 1915, some 1913, while the hotel itself claims that it was created sometime prior to 1910. There is also plenty of disagreement as to how closely the current version of this drink that is served at Raffles is to what was originally served. Apparently the original recipe was lost and forgotten sometime in the 1930's, and the drink that they currently serve at the hotel's Long Bar (see recipe below) is based on memories of former bartenders, and some written notes that they were able to discover. Whatever the truth may be, this "iconic" drink is still enjoyed today, as much as it was back in the early 20th century! Maybe, the only way to really appreciate this cocktail, is to sip it slowly whilst sitting in a rattan chair, under the ceiling fans in the Long Bar at Raffles Hotel! -- posted by French Tart

Original Be-Ro Melting Moments-Afternoon Tea Biscuits or Cookies

Wed, 05 Mar 2008 18:42:55 -0500

These are great little "light as a feather" and meltingly crisp English style biscuits, or cookies. This recipe is the slightly adapted recipe from the Be-Ro Flour cookbook - they suggest lard, but I don't "do" lard! Melting Moments ALWAYS made an appearance on my grandmother and mum's afternoon tea table, and we also had them popped into our lunch boxes for school. The recipe is SO easy to rustle up and they stay crisp and fresh for up to 5 days in an airtight tin. You can roll them in coconut or oats, I prefer coconut - but I am sure they would be just as nice with oats, which is a suggested alternative. Children and "big children" love these, and they really are melting moments, great with a cuppa English tea! -- posted by French Tart

Vishnyovy Kvas (Cherry Kvass)

Mon, 17 Mar 2008 01:58:10 -0400

Traditional Russian recipe that has a multi-day process to it. Kvass is considered the tsar of thirst quenchers in Russia - low-alcohol, beer like drink full of vitamins, minerals, and amino acids that stimulates the circulation and keeps the intestines healthy. -- posted by Celticevergreen

Fresh Cherry Fruit Crunch

Thu, 29 May 2008 01:02:52 -0400

We are heading into Cherry Season soon....and I love fresh cherries! This recipe ( I think it was from Pam Anderson) is a takeoff of one for apples or pears. I use to make it in the fall and thought why not in the summer? I don't mind pitting cherries, I just slice them in half and hope that I don't eat most of them before I make this! -- posted by Happy Harry #2

Cherry Almond Nanaimo Bars

Mon, 23 Jun 2008 22:42:34 -0400

In Nanaimo, close to 200 tubbers (in every type of craft imaginable) entered the fun "bathrub race" competition in 1967 and amazingly, 47 completed the 36 mile course to Vancouver's Fisherman's Cove across the straits of Georgia. An annual event for more than 40 years, the "Great RACE" still starts and finishes in Nanaimo harbor but now covers a much more grueling course and includes a week-long celebration. Cook time includes chill time. -- posted by ~Jen~

Festival Cherry Chicken Salad

Wed, 25 Jun 2008 20:00:20 -0400

Cherry Chicken Salad Recipe from Festival Foods -- posted by Jess4Freedom

Canadian Bay Breeze

Wed, 25 Jun 2008 20:00:58 -0400

A bay breeze made Canadian with Cherry vodka. -- posted by ~Rita~

Cherry Snow Cone for Adults!

Thu, 26 Jun 2008 17:17:54 -0400

Cherry ice made with Cherry vodka. You can make 2 ways white or pink. -- posted by ~Rita~

Cherry Smoothie

Tue, 22 Jul 2008 23:46:21 -0400

from choosecherries.com -- posted by dicentra

Cherry-Ana Breakfast Shake

Wed, 23 Jul 2008 02:29:17 -0400

from choosecherries.com -- posted by dicentra

Cherry Mojito

Wed, 23 Jul 2008 02:44:07 -0400

from Martha Stewart via YumSugar -- posted by dicentra

Perfect Cherry Martini

Tue, 05 Aug 2008 16:29:53 -0400

Original recipe found at Popartdiva.com although this version came from the Martinidiva blogspot. Looks very fun for a girls night - and I love anything with champagne!! -- posted by Mommy Diva

Currant and Cherry Preserves

Wed, 01 Oct 2008 01:11:41 -0400

An old fashioned, delicious fruit spread from the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Door County Chilled Cherry Soup

Mon, 06 Oct 2008 15:33:39 -0400

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? -- posted by Jess4Freedom

Autumn Apple Salad II

Wed, 29 Oct 2008 14:44:27 -0400

This recipe is from the www.allrecipes.com website. SUBMITTED BY: daisy "A sweet, tart, crunchy side dish that is especially nice in the fall." This recipe has gotten many good reviews on that website. -- posted by senseicheryl

Prohibition Party Punch

Mon, 01 Dec 2008 19:25:02 -0500

This recipe is from an old cookbook I found. Homemade wine or beer was legal as long as it contained no more than one-half per cent alcohol. From Every Woman's Cook Book by Mrs. Chas. F. Moritz (1926) p. 617. If you can find a bootlegger in your area, I think some rum or whiskey would really perk this up. This recipe makes a LOT! Please keep this in mind when preparing this party punch for your local Speakeasy :) -- posted by Jess4Freedom

Festive English Trifle

Sun, 18 Jan 2009 01:58:45 -0500

From Diana's Desserts Special Equipment: You will need a 2 1/2 quart (litre) trifle bowl or other flat-bottomed clear glass bowl. -- posted by cismith

Olive Garden Italian Iced Maraschino

Wed, 21 Jan 2009 15:51:05 -0500

This recipe is from the files of Riserva di Fizzano and the Rocca delle Macie Winery Olive Gardens Italian Partners. -- posted by Celticevergreen

Sugar Crust Cherry Pie

Sun, 01 Mar 2009 18:03:22 -0500

Soaking the fruit in kirsch really bumps up the cherry flavour of this pie. -- posted by English_Rose

Fresh Cherry Cake

Sun, 01 Mar 2009 18:04:25 -0500

Delicious and perfect for a picnic. For a picnic, make the cake up to 24 hours ahead and return it to the clean tin when cold. Dust liberally with icing sugar, then wrap in cling film or foil. -- posted by English_Rose

Choc-Cherry Muffins

Sun, 01 Mar 2009 18:04:32 -0500

If youve got a spare half-an-hour, whip up these easy muffins and freeze them for when you need them. To freeze: Pack the cold muffins in a freezer bag, seal and freeze for up to 1 month. To serve, defrost in the bag for a couple of hours then warm through on a baking sheet in an oven at 375F for 5-8 mins. -- posted by English_Rose

Cherry Lemonade

Mon, 01 Jun 2009 13:35:35 -0400

We love it. -- posted by Marg (CaymanDesigns)

Festive Sugar Plums - Old Fashioned Sweetmeats

Tue, 01 Dec 2009 16:37:27 -0500

I love the Nutcracker Ballet and the music that accompanies it, especially the dance of the Sugar Plum Fairies! These fabulous little festive sweetmeats are based on a recipe that I adapted from Delia Smith's latest and BRILLIANT cookbook, "Happy Christmas". I have made these TWICE already - as a pre-Christmas dummy run, and they are SO easy as well as being extremely delicious! Sugar plums are mentioned in all forms of literature; most famously in The Night Before ChristmasThe children were nestled, all snug in their beds, While visions of sugar plums danced in their heads". However, they are a VERY old kind of sweet/candy, and I have traced some recipes right back to the Middle Ages in one guise or another, usually with minced meat hence sweet meat. This recipe can be made as a boozy after dinner adult treat, or with orange juice so the children can dream of them dancing in their heads! NB: These are great fun to make with the children, as they are easy as well as being "no-cook". If you plan to make them for gifts or to sell, pack them into attractive cellophane bags, glass jars or boxes and add a pretty ribbon as well as a label of ingredients and storage details. This recipe is part of my Old Fashioned Sweet Shop collection of recipes, sweets, candies, fudges, sugar plums and chocolates! -- posted by French Tart

Champagne Fruit Cup

Sun, 27 Dec 2009 19:05:00 -0500

Chic, refreshing, and oh so French! Serve this elegant champagne fruit cup garnished with a mint sprig, lemon balm, or fresh edible flowers such as violets or rose petals. Courtesy 'Famous French Cookery' by Woman's Day. -- posted by BecR

Buttermilk and Sour Cherry Scones for Afternoon Tea and Picnics

Thu, 14 Jan 2010 15:23:23 -0500

A delightful and EASY scone recipe that is perfect for a proper afternoon tea or to take on a picnic. Dried sour cherries are sensational and give a deep essence of cherry flavour to these scones, whilst the buttermilk makes them light and airy. This is a casual eating scone, easy to rustle up, and is perfect when eaten fresh from the oven with butter and maybe some cherry jam and cream too! If taking on a picnic, wrap the scone in a clean tea towel to keep it warm and pack the butter and jam separately. Makes one large scone, which is marked to split into wedges when served. -- posted by French Tart