The best Cherry Bars Dessert recipe

Cherry Bars

Cherry Bars are a wonderful all-round dessert and treat for adult gatherings as well as kids’ parties. They can also serve as tasty snacks with milk or hot tea. Elegant or fun, these bars cover it all. Give it a try and you’ll see.

Ingredients:

  • 225g (8 oz) of butter, softened
  • 400g (14 oz) of sugar
  • 4 eggs
  • 5ml (.16 fl oz) of vanilla extract
  • 1ml (.03 fl oz) of almond extract
  • 375g (13.2 oz) of all purpose flour
  • 150 gr mixed seeds
  • 6g (.20 oz) of salt
  • 1200g ( 42 oz) cherry pie filling

1 (20%) 1 glasova Sastojci za testo 200 g. integralnog brašna 5 ...

Procedure:

  1. Preheat your oven to 350 degrees F or 180 degrees C.
  2. Grease baking pan. In a mixing bowl, place butter and sugar.
  3. Cream together. Add eggs, one at a time, beating well after adding each one.
  4. Add the vanilla and almond, beating to mix. In another bowl, combine the flour and salt.
  5.  Add this to the creamed mixture. Mix together until it is combined.
  6. Spread 750ml of the batter into the greased baking pan.
  7. Spread this with the pie filling. Drop the remaining batter over the pie filling by teaspoonfuls. Bake for 30 to 35 minutes.
  8. It is done when a toothpick inserted into the center of the bars comes out clear. Cool on a wire rack.

Once you try out these recipes, you will find out just out delicious they are. The first time you serve them to others, you can bet they will be in demand for all social events unless you decide to give out your recipes to others and let them make the desserts.

Cherry Fruit Ice Cream Dessert recipe

Cherry Fruit Ice Cream

Ingredients:

  • 1250 g (44 oz) dark cherries
  • juice of 1 lemon
  • juice of 1 orange
  • 1 cup caster sugar
  • 2 teaspoons water
  • 250 ml cream. chilled
  • 1/4 cup extra caster sugar

Sladoled od višanja -expresni — Coolinarika

Procedure:

  1. Adjust the freezer of your refrigerator to coldest setting 1 hour before making the dessert.
  2. Stem, pit and rinse the cherries then place into a blender.
  3. Strain to obtain 3 cups of juice and place in a bowl with lemon and orange juice.
  4. Stir in sugar to dissolve.
  5. In a bowl, place water and freeze until icy crystals form.
  6. Add chilled cream and beat briskly, until cream has tripled and is firm and heavy.
  7. Add extra sugar and beat into stiff peaks.
  8. Put through the cherry mixture until blended, then freeze for 30 minutes.
  9. Beat again until smooth.
  10. Place into a plastic container and cover, or into ice trays, and freeze until firm.
  11. Adjust the refrigerator-freezer back to normal setting when fruit ice cream is firm.
  12. Strawberries or raspberries can be used if cherries are not available.

From: www.dessertrecipes.org.uk

Prune Fritters with Cherry Brandy Dessert Recipes

Prune Fritters with Cherry Brandy

Ingredients:

  • 16-20 preserved prunes
  • 125 ml (4.2 fl oz) water
  • 1 teaspoon cinnamon
  • 65 ml (2.2 fl oz) cherry brandy
  • 1 piece lemon peel, no pith 16-20 blanched almonds
  • icing sugar
  • 2 tablespoons candied mixed peel oil for cooking
  • 1 tablespoon cherry jam

Batter:

  • pinch of salt
  • 1 cup flour
  • 1 whole egg
  • 1/4 cup sugar
  • 1 tablespoon (20 g) butter, melted
  • 1 extra egg, separated
  • 250 ml (8.5 fl oz) white wine

prunes in cherry brandy

Procedure:

  1. For the batter: In a warm bowl, sift the flour and salt then add sugar.
  2. Beat whole egg and egg yolk together, then add to the flour, with butter, and stir briskly until blended.
  3. Stir in half the wine gradually until mixture is like very thick cream then start beating and adding the remaining wine.
  4. Batter should coat a spoon like thick cream.
  5. Set the bowl aside to rest for an hour.
  6. Beat the remaining egg white until stiff and fold into the batter.
  7. Simmer the prunes in a pan with cinnamon, cherry, water brandy and lemon peel for 12-15 minutes until plump, then set aside for 30 minutes to marinate.
  8. Lift out and drain prunes, but reserve marinade. Stuff each prune with an almond.
  9. Dip into batter and cook in deep hot oil until golden.
  10. Drain then roll in icing sugar and ground nuts and keep warm.
  11. Add cherry jam to marinade, bring to the boil, stirring, and cook until syrupy.
  12. Serve fritters topped with cherry brandy syrup.

From: www.dessertrecipes.org.uk

Cherry Bars Dessert – The best Cherry Bars Dessert recipe

Cherry Bars

Cherry Bars are a wonderful dessert and treat for adult gatherings as well as kids’ parties. They can also serve as tasty snacks with milk or hot tea. Elegant or fun, these bars cover it all. Give it a try and you’ll see.

black cherry pie recipe

Ingredients:

  • 225g (8 oz) of butter, softened
  • 400g (14 oz) of sugar
  • 4 eggs
  • 5ml (.16 fl oz) of vanilla extract
  • 1ml (.03 fl oz) of almond extract
  • 375g (13.2 oz) of all purpose flour
  • 6g (.20 oz) of salt
  • 1200g ( 42 oz) cherry pie filling

Glaze:

  • 120g (4.2 oz) confectioners’ sugar
  • 3ml (.10 fl oz) of vanilla extract
  • 3ml (.10 fl oz) of almond extract
  • 30ml (1 fl oz) of milk

Procedure:

  1. Preheat your oven to 350 degrees F or 180 degrees C.
  2. Grease baking pan. In a mixing bowl, place butter and sugar.
  3. Cream together. Add eggs, one at a time, beating well after adding each one.
  4. Add the vanilla and almond, beating to mix. In another bowl, combine the flour and salt.
  5.  Add this to the creamed mixture. Mix together until it is combined.
  6. Spread 750ml of the batter into the greased baking pan.
  7. Spread this with the pie filling. Drop the remaining batter over the pie filling by teaspoonfuls. Bake for 30 to 35 minutes.
  8. It is done when a toothpick inserted into the center of the bars comes out clear. Cool on a wire rack.
  9. Make the glaze and drizzle over the bars.

Once you try out these recipes, you will find out just out delicious they are. The first time you serve them to others, you can bet they will be in demand for all social events unless you decide to give out your recipes to others and let them make the desserts.

Back… with gratitude & vanilla rosemary cherry tomatoes

So there’s this French saying. It was the title of a comedy. La vie n’est pas un long fleuve tranquille. Life is not a long tranquil river.

Indeed.

Sometimes, we are grateful for life’s non linear, unexpected turns. Sometimes we tell ourselves they happen for a reason. Sometimes hindsight shows us the good that came out of the bad. And sometimes, we feel sorrow and mourn that long tranquil river of a life we might have imagined when we were children.

“Life is never as good, or as bad, as we thought.” Une Vie. Guy de Maupassant.

I will spare you the nitty gritty details, but there was a separation, a move, a terrible illness, a hospitalization and hours and days in critical condition, just waiting. For the body and soul to make a move. For the better or for the worse. Crisis mode. Everything else in life fades away to deal with the chaos.

And then, there’s slow improvement. Things are still difficult, still unresolved, and uncertain. The illness is still here. But life and healing are no longer hanging on by a thread. And remains the dire need for life to continue on its course, whatever that may be.

And in the midst of this past month of chaos, sanity had to be maintained. Ways to cope, to be grounded for my sake, for my son’s sake. Life is never one thing. Days have been nerve-wracking, chaotic, driven, juggling. But also joyful, through minutes spent in the present moment with Pablo. Through meals we shared in the midst of boxes, and slowly, in what has begun to feel like our new home. Through seconds of taking in the beauty surrounding us, the San Gabriel mountains, the wild parrots in our tree, the cool morning air.

How beauty and connection matter. How they heal and nourish.

So this feels like such a homecoming. I’m a little nervous. To write here, to come back to this blogging community I had to desert for a month. Resurfacing has been hard. I have been so grateful for all your messages of encouragement and comfort and support. I am so grateful for your patience, that you’re still here to read these words.

I’ve been nervous, I’ve felt stuck and afraid to have too much to express. But I’m starting to write again. To cook again. Some dust has settled on my camera. Soon.

In the meantime, I am sharing this lovely simple recipe I had cooked up before all this whirlwind of a month. A little something to quench that summer nostalgia October might bring.



Cherry tomatoes braised with vanilla & rosemary

4 servings (appetizer, or a fantastic topping for a Spanish tortilla!)

Prep time : 10 min
Cook time : 10-12 min

Age for babies:  8-10 months (peeling the tomato skins might be necessary)


1 lb cherry tomatoes
1 sprig of rosemary
3 tbsp coconut oil
1 vanilla bean
2 tsp sugar
Salt & pepper

Wash the tomatoes, wash the rosemary and take it off the sprig. Mince the rosemary leaves.

Over medium-low heat, melt the coconut oil.

Make a lengthwise incision along the vanilla bean, and with a small spoon, grate the seeds off on each side. Scrape them into the coconut oil.

Add the tomatoes and rosemary. Sprinkle the sugar on top, and let cook for about 10 minutes over medium, rolling the tomatoes around every so often by gently tilting and shaking the pan (using a spatula might make mush out of the tomatoes as they cook.)

Enjoy just like that as an appetizer or side dish with some bread. Or place on top of a quiche or Spanish tortilla.

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