PerfectCookbooks com - 360 Cherry Recipes The Big Cherry Cookbook: Jade Jones

Copyright 2015 by Usawadee Wannapho All rights reserved.

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1 1/2 cups all-purpose flour 1 teaspoon baking soda 1 cup unsalted butter, softened 3/4 cup brown sugar 3/4 cup white sugar 1 egg

1 teaspoon vanilla extract 1 1/2 cups rolled oats 1 cup dried cherries 1 cup miniature semisweet chocolate chips 1 cup toffee baking bits

Sift together the flour and baking soda; set aside. In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the egg and vanilla. Gradually stir in the sifted mixture, then mix in the oats, cherries, chocolate chips and toffee bits until evenly distributed. Divide the dough in to 3 portions and form them into logs, about 2 inches in diameter, wrap in waxed paper and refrigerate or freeze until firm.

Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets or line them with parchment paper. Slice dough logs into 3/4 inch thick slices. Place the cookies 2 inches apart onto the prepared cookie sheets.

Bake for 8to10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Baked Cherry Tomatoes with Garlic

2 cups all-purpose flour 2 cups white sugar 3/4 cup unsweetened cocoa powder

2 teaspoons baking soda

1 teaspoon baking powder 1/2 teaspoon salt

2 eggs

1 cup strong brewed coffee

1 cup milk

1/2 cup vegetable oil

2 teaspoons vanilla extract

1 (10 ounce) jar maraschino cherries, drained

2 cups miniature semisweet chocolate chips

1/2 cup butter, softened 4 cups confectioners' sugar 1/2 teaspoon salt 2 tablespoons vanilla extract tablespoons milk

Preheat oven to 350degreesF(175degreesC).Greaseandflour a 9x13 inch pan.

In a large bowl, mix flour, sugar, cocoa, baking powder, soda and salt.

Add eggs, coffee, milk, oil and vanilla. Beat until smooth (batter will be thin).

Fold in cherries and chocolate chips. Pour batter into 9x13 inch pan.

Bake at 350 degrees F (175 degrees C) for 35 minutes or until toothpick inserted into middle comes out clean. It's best to leave it in the pan, because the chips and the cherries sort of sink to the bottom and solidify and will stick big time! Frost with white buttercream.

For the frosting: In a large bowl, combine butter, confectioners sugar, 1/2 teaspoon salt and vanilla. Cream with an electric mixer. Add milk by the tablespoon until frosting is smooth.

1 (1 ounce) square unsweetened baking chocolate 1/4 cup butter 1 cup white sugar 1 egg

1/4 cup plain yogurt

1 (4 ounce) jar maraschino

cherries

1 cup sour milk

1 3/4 cups all-purpose flour

1 teaspoon baking soda

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.

In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the yogurt, melted chocolate and cherries with juice. Stir together the flour and baking soda and beat into the creamed mixture alternately with the sour milk. Pour batter into prepared pan.

Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

6 tablespoons butter 1 1/8 cups all-purpose flour 1/2 cup rolled oats 6 tablespoons packed brown sugar

1/8 teaspoon salt 1 (21 ounce) can cherry pie filling

Preheat oven to 375 degrees F (190 degrees C).

Melt butter or margarine in a large saucepan. Remove pan from heat; stir in oats, flour, brown sugar, and salt until a dry, crumbly dough forms. Press about 2/3 of the dough into the bottom of 9 inch square pan, making a firm even layer.

Spread cherry pie filling in the crust, and sprinkle with remaining crumb mixture.

Bake for 40 to 45 minutes, until top is lightly browned. Serve warm or at room temperature.

1 (14 ounce) jar cherry peppers

1/4 pound ground beef

1/4 pound sausage

1/4 cup grated Parmesan cheese

1 egg

Preheat oven to 400 degrees F (200 degrees C).

Drain peppers and remove all seeds.

In a medium mixing bowl, combine ground beef, sausage, cheese and egg; stir well. Stuff the meat mixture into peppers.

Bake for 30 minutes. The stuffed peppers are best served at room temperature.

6 egg whites

1/2 teaspoon cream of tartar 1/4 teaspoon salt

1 3/4 cups sugar FILLING: