Cherry Desserts
Today's six yummy Cherry Desserts are sure to please. Check out the Maraschino Cherry Cream Cheese Brownies, the Cherry Turnovers, and the rest of today's yumminess. Enjoy!
CHERRY SHORTCAKE
This is from Nicole Rufus, Assitant Food Editor at TheKitchn. This recipe begins, "Cherries are very high up on my list of favorite fruits, and now that cherry season is finally here, I wanted to develop a recipe that would celebrate this summer staple. Last year, I put cherries to good use in my stone fruit and burrata panzanella salad, but this year I went with something sweet.
"Strawberry shortcake is a dessert that screams summertime, and I wondered why I’d never thought to do a version using cherries instead! Thankfully, that has now been remedied with this cheerful (and giant) cherry shortcake recipe. I present to you, your new favorite summertime dessert."
Prep Time: 20 minutes; Cook Time: 45 to 50 minutes; Serves: 8
To view this online, go to https://www.thekitchn.com/cherry-shortcake-recipe-23549591.
Ingredients
For the cherry topping:
2 cups fresh or thawed frozen sour or sweet cherries
1/4 cup granulated sugar
1 tablespoon cornstarch
1 teaspoon vanilla extract or vanilla bean paste
1/4 teaspoon kosher salt
For the shortcake:
Cooking spray
2 cups all-purpose flour
1 cup granulated sugar
1 tablespoon baking powder
1 teaspoon kosher salt
8 tablespoons (1 stick) cold unsalted butter
1 cup cold heavy cream
2 teaspoons vanilla extract or vanilla bean paste
1 tablespoon turbinado sugar
For the whipped cream:
1 cup cold heavy cream
1 teaspoon vanilla extract or vanilla bean paste
Instructions
Arrange a rack in the middle of the oven and heat the oven to 350°F. Coat an 8-inch round cake pan with cooking spray. Line the bottom with parchment paper.
Make the cherry topping:
Pit 2 cups fresh cherries or thaw 2 cups frozen cherries.
Place 1/4 cup granulated sugar and 1 tablespoon cornstarch in a small saucepan and whisk to combine. Add the cherries, 1 teaspoon vanilla extract, and 1/4 teaspoon kosher salt. Toss to combine.
Cook over medium-high heat until the cherries begin to break down and the mixture begins to simmer and thicken slightly, 5 to 7 minutes. Remove the saucepan from the heat and let cool completely. Meanwhile, prepare the shortcake and whipped cream.
Make the shortcake:
Place 2 cups all-purpose flour, 1 cup granulated sugar, 1 tablespoon baking powder, and 1 teaspoon kosher salt in a large bowl and whisk to combine. Grate 1 stick cold unsalted butter on the large holes of a box grater into the flour mixture. Use your fingers to toss the butter into the flour and break up any clumps of grated butter.
Pour in 1 cup cold heavy cream and 2 teaspoons vanilla extract. Stir with a flexible spatula or wooden spoon until the dough comes together and there is no loose flour.
Transfer the dough to the cake pan. Press it down into an even layer that reaches the edges of the pan. Sprinkle with 1 tablespoon turbinado sugar.
Bake until the shortcake is golden brown, 40 to 45 minutes. Place the pan on a wire rack and let cool for 15 minutes. Flip the shortcake out of the pan onto the rack and discard the parchment. Let cool completely, about 1 hour.
Make the whipped cream:
Place 1 cup cold heavy cream and 1 teaspoon vanilla extract in the bowl of a stand mixer (or large bowl if using an electric hand mixer). Beat with the whisk attachment on medium speed until firm peaks form, 6 to 7 minutes. Refrigerate until ready to assemble the cake.
Assemble the cake:
When ready to serve, place the shortcake on a serving or cake plate. Transfer the whipped cream onto the center of the cake and spread into an even layer without going over the edges of the cake. Spoon the cherry topping on top of the whipped cream.
Recipe Notes
Make ahead: The cherry topping, shortcake, and whipped cream can be made up to 1 day in advance. Once cooled, tightly wrap the shortcake in plastic wrap and store at room temperature. Refrigerate the cherry topping and whipped cream in separate airtight containers. Let the cherry topping come to room temperature and assemble right before serving.
Storage: Once assembled, this cake is best eaten immediately, but can be covered and refrigerated for up to 3 days.
MARASCHINO CHERRY CREAM CHEESE BROWNIES
This is from Betty Crocker, and begins, “Cream cheese, maraschino cherries and Betty Crocker™ Supreme original brownie mix create a trio of delight in this fudgy irresistible treat!”
Prep Time: 15 minutes; Total Time: 2 hours 20 minutes; Servings: 16.
To view this online, click here.
Ingredients
Filling
3 oz (from 8-oz package) cream cheese, softened
1/4 cup sugar
1 tablespoon Gold Medal™ all-purpose flour
3 tablespoons chopped maraschino cherries, drained, patted dry
1 teaspoon maraschino cherry juice
1 egg, separated, yolk reserved for brownie batter
Brownies
1 box (16 oz) Betty Crocker™ Supreme original brownie mix
Water, vegetable oil and egg called for on brownie mix box
Reserved egg yolk
Directions
Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom of 9-inch square pan with shortening or cooking spray. In small bowl, mix cream cheese and sugar with spoon until smooth. Add flour, cherries, cherry juice and egg white; mix until well blended. Set aside.
Make brownie batter as directed on box adding reserved egg yolk. Reserve 3/4 cup brownie batter; set aside. Spread remaining batter in pan. Spoon filling by tablespoonful dollops evenly onto batter, making 3 rows by 3 rows. Spoon about 1 tablespoon of the reserved brownie batter in center of each filling dollop. Draw knife through mixture in four straight lines horizontally, the vertically for swirled design.
Bake 28 to 32 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool 30 minutes on cooling rack. Refrigerate at least 1 hour or until chilled. Cut into 4 rows by 4 rows. Store covered in refrigerator.
Expert Tips
Take the cream cheese out of the refrigerator about 30 minutes before stirring up the batter, allowing it to soften and warm up. Or, to quickly soften cream cheese, remove from wrapper and place on microwavable plate. Microwave uncovered on High about 10 seconds or just until softened.
To make a pinker filling, add a few drops of red gel food color when making the cream cheese filling.
Adding the extra egg yolk to the brownie batter gives structure and helps the cream cheese filling swirl throughout the brownies.
Be sure to insert toothpick in the brownie and not the cream cheese filling when testing for doneness.
To make cutting the brownies a breeze, line the baking pan with foil, allowing some to hang over edges of pan. Once the brownies are chilled, you can lift them out of the pan onto a large cutting board, peel foil away and cut into serving pieces.
3-INGREDIENT CHOCOLATE CHERRY DUMP CAKE
This yumminess comes from Betty Crocker, and begins, "This simple 3-ingredient dump cake results in an addictive chocolate-cherry combo that is best served warm and with a scoop of vanilla ice cream. If you weren’t a chocolate-cherry fan before, you will be after tasting this cake."
Prep Time: 10 minutes; Total Time: 1 hour 5 minutes; Servings: 12
To view this online, click here.
Ingredients
2 cans (21 oz each) cherry pie filling
1 box Betty Crocker™ Super Moist™ devil's food cake mix
3/4 cup butter, melted
Whipped topping or vanilla ice cream, if desired
Directions
Heat oven to 350°F. Spray bottom of 13x9-inch (3-quart) glass baking dish with cooking spray.
Spread pie filling in baking dish.
Top with dry cake mix; gently shake pan to distribute evenly.
Pour melted butter over top, tilting pan to cover as much of top with butter as possible.
Bake 42 to 45 minutes or until mostly dry on top and bubbly around edges. Cool 10 minutes before serving. Serve warm with whipped topping or ice cream.
Expert Tips
Canned cherry pie filling may contain an occasional pit. It’s helpful to take a closer look when spreading in pan, before topping with cake mix.
Dump cakes are sometimes difficult to determine doneness. It’s normal to see some wet spots, some dry cake mix and a crisp-like texture on top. Be sure fruit mixture is bubbly around edges of pan.
CHERRY TURNOVERS
This is from the January/February 2014 issue of Vegetarian Times, page 64. It begins, "The puff pastry crusts of these tasty turnovers get a quick sugar glaze when they come out of the oven." Makes 18 servings
To view this online, go to https://www.vegetariantimes.com/recipes/cherry-turnovers/.
Ingredients
1 16-oz. bag frozen cherries
1 Tbs. plus 1/2 cup sugar, divided
1 Tbs. cornstarch
1 tsp. lemon juice
1/8 tsp. almond extract, optional
1 pinch ground cinnamon, optional
1 17.3-oz. pkg. frozen puff pastry (2 sheets), thawed
Preparation
Place cherries and 1/4 cup water in medium saucepan, and bring to a boil. Reduce heat to medium-low, and boil 5 minutes, or until juices begin to thicken, crushing cherries with fork to break up.
Combine 1 Tbs. sugar and cornstarch in bowl. Whisk in lemon juice and 2 tsp. water. Stir cornstarch mixture into cherries, and cook 1 minute, or until juice is thick. Remove from heat. Stir in almond extract (if using) and cinnamon. Cool.
Preheat oven to 400˚F. Roll out 1 puff pastry sheet to 12-inch square. Transfer to parchment paper, place on baking sheet, and chill 10 minutes. Repeat with second puff pastry sheet.
On floured work surface, cut each puff pastry sheet into 9 squares. Brush edges of squares with water, then spoon 1 Tbs. cherry mixture in center of each square. Gently fold dough from corner to corner to form triangular turnovers; press dampened edges together to seal. Place turnovers upside down on parchment-lined baking sheet, and return to refrigerator to chill 10 minutes.
Remove turnovers from refrigerator, and crimp edges with fork. Score tops with 3 small, shallow knife slashes. Bake 17 to 20 minutes, or until golden brown.
Meanwhile, combine remaining 1/2 cup sugar and 1/4 cup water in small saucepan, and bring to a boil. Boil 1 minute, then remove from heat.
Remove turnovers from oven, and immediately brush with sugar syrup. Cool 15 minutes before serving warm.
CHERRY PIE COOKIE BARS
This recipe is from Ree Drummond at the Food Network.
Active Time: 15 minutes; Total Time: 1 hour 15 minutes (includes cooling time); Yield: 12 bars; Level: Easy
To view this online, click here.
Ingredients
Cookie Bars:
1-1/2 cups granulated sugar
1-1/3 cups (2 sticks plus 5 tablespoons) salted butter, softened
1/2 orange, zested
2 large eggs
1 teaspoon vanilla extract
4 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons whole milk
One 30-ounce can cherry pie filling
Glaze:
1 cup confectioners' sugar
1 tablespoon whole milk
1 lemon, zested
Directions
For the cookie bars: Preheat the oven to 375 degrees F.
Cream together the granulated sugar, butter and orange zest in the bowl of an electric mixer fitted with a paddle attachment until pale and fluffy, 1 to 2 minutes. Add the eggs one at a time, mixing in between, then the vanilla. Mix until fully incorporated.
Sift together the flour, baking powder and salt in a bowl. Add half the dry ingredients to the butter-sugar mixture, mixing, then add half the milk. Add the remaining dry ingredients followed by the remaining milk and mix until the dough comes together.
Press two-thirds of the dough into the bottom of a 9-by-13-inch glass baking dish. Pour over the cherry pie filling and spread it out evenly. Drop spoonfuls of the remaining dough over the pie filling. Bake until the edges and top are golden and the center is set, 35 to 40 minutes. Let the bars cool and set, 15 to 20 minutes.
For the glaze. Add the confectioners' sugar, milk and lemon zest to a bowl and stir until smooth. Drizzle over the bars. Cut into bars in the baking dish and serve.
CHERRY DREAM PIE
This is from the infamous long-since-forgotten emailing list.
Ingredients
1 graham cracker pie crust
3 egg yolks
1 (14 oz) can Eagle Brand sweetened condensed milk
1/3 C. lemon juice
1 (21 oz) can cherry pie filling chilled
whipped topping (optional)
Directions
Preheat oven to 350. In medium bowl, beat egg yolks; stir in sweetened condensed milk & lemon juice. Pour into prepared crust; bake 8 minutes. Cool. Chill 3 hours or overnight. Prior to serving, top with pie filling. Garnish with whipped topping. Refrigerate leftovers.
CHERRY SHORTCAKE
This is from Nicole Rufus, Assitant Food Editor at TheKitchn. This recipe begins, "Cherries are very high up on my list of favorite fruits, and now that cherry season is finally here, I wanted to develop a recipe that would celebrate this summer staple. Last year, I put cherries to good use in my stone fruit and burrata panzanella salad, but this year I went with something sweet.
"Strawberry shortcake is a dessert that screams summertime, and I wondered why I’d never thought to do a version using cherries instead! Thankfully, that has now been remedied with this cheerful (and giant) cherry shortcake recipe. I present to you, your new favorite summertime dessert."
Prep Time: 20 minutes; Cook Time: 45 to 50 minutes; Serves: 8
To view this online, go to https://www.thekitchn.com/cherry-shortcake-recipe-23549591.
Ingredients
For the cherry topping:
2 cups fresh or thawed frozen sour or sweet cherries
1/4 cup granulated sugar
1 tablespoon cornstarch
1 teaspoon vanilla extract or vanilla bean paste
1/4 teaspoon kosher salt
For the shortcake:
Cooking spray
2 cups all-purpose flour
1 cup granulated sugar
1 tablespoon baking powder
1 teaspoon kosher salt
8 tablespoons (1 stick) cold unsalted butter
1 cup cold heavy cream
2 teaspoons vanilla extract or vanilla bean paste
1 tablespoon turbinado sugar
For the whipped cream:
1 cup cold heavy cream
1 teaspoon vanilla extract or vanilla bean paste
Instructions
Arrange a rack in the middle of the oven and heat the oven to 350°F. Coat an 8-inch round cake pan with cooking spray. Line the bottom with parchment paper.
Make the cherry topping:
Pit 2 cups fresh cherries or thaw 2 cups frozen cherries.
Place 1/4 cup granulated sugar and 1 tablespoon cornstarch in a small saucepan and whisk to combine. Add the cherries, 1 teaspoon vanilla extract, and 1/4 teaspoon kosher salt. Toss to combine.
Cook over medium-high heat until the cherries begin to break down and the mixture begins to simmer and thicken slightly, 5 to 7 minutes. Remove the saucepan from the heat and let cool completely. Meanwhile, prepare the shortcake and whipped cream.
Make the shortcake:
Place 2 cups all-purpose flour, 1 cup granulated sugar, 1 tablespoon baking powder, and 1 teaspoon kosher salt in a large bowl and whisk to combine. Grate 1 stick cold unsalted butter on the large holes of a box grater into the flour mixture. Use your fingers to toss the butter into the flour and break up any clumps of grated butter.
Pour in 1 cup cold heavy cream and 2 teaspoons vanilla extract. Stir with a flexible spatula or wooden spoon until the dough comes together and there is no loose flour.
Transfer the dough to the cake pan. Press it down into an even layer that reaches the edges of the pan. Sprinkle with 1 tablespoon turbinado sugar.
Bake until the shortcake is golden brown, 40 to 45 minutes. Place the pan on a wire rack and let cool for 15 minutes. Flip the shortcake out of the pan onto the rack and discard the parchment. Let cool completely, about 1 hour.
Make the whipped cream:
Place 1 cup cold heavy cream and 1 teaspoon vanilla extract in the bowl of a stand mixer (or large bowl if using an electric hand mixer). Beat with the whisk attachment on medium speed until firm peaks form, 6 to 7 minutes. Refrigerate until ready to assemble the cake.
Assemble the cake:
When ready to serve, place the shortcake on a serving or cake plate. Transfer the whipped cream onto the center of the cake and spread into an even layer without going over the edges of the cake. Spoon the cherry topping on top of the whipped cream.
Recipe Notes
Make ahead: The cherry topping, shortcake, and whipped cream can be made up to 1 day in advance. Once cooled, tightly wrap the shortcake in plastic wrap and store at room temperature. Refrigerate the cherry topping and whipped cream in separate airtight containers. Let the cherry topping come to room temperature and assemble right before serving.
Storage: Once assembled, this cake is best eaten immediately, but can be covered and refrigerated for up to 3 days.
MARASCHINO CHERRY CREAM CHEESE BROWNIES
This is from Betty Crocker, and begins, “Cream cheese, maraschino cherries and Betty Crocker™ Supreme original brownie mix create a trio of delight in this fudgy irresistible treat!”
Prep Time: 15 minutes; Total Time: 2 hours 20 minutes; Servings: 16.
To view this online, click here.
Ingredients
Filling
3 oz (from 8-oz package) cream cheese, softened
1/4 cup sugar
1 tablespoon Gold Medal™ all-purpose flour
3 tablespoons chopped maraschino cherries, drained, patted dry
1 teaspoon maraschino cherry juice
1 egg, separated, yolk reserved for brownie batter
Brownies
1 box (16 oz) Betty Crocker™ Supreme original brownie mix
Water, vegetable oil and egg called for on brownie mix box
Reserved egg yolk
Directions
Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom of 9-inch square pan with shortening or cooking spray. In small bowl, mix cream cheese and sugar with spoon until smooth. Add flour, cherries, cherry juice and egg white; mix until well blended. Set aside.
Make brownie batter as directed on box adding reserved egg yolk. Reserve 3/4 cup brownie batter; set aside. Spread remaining batter in pan. Spoon filling by tablespoonful dollops evenly onto batter, making 3 rows by 3 rows. Spoon about 1 tablespoon of the reserved brownie batter in center of each filling dollop. Draw knife through mixture in four straight lines horizontally, the vertically for swirled design.
Bake 28 to 32 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool 30 minutes on cooling rack. Refrigerate at least 1 hour or until chilled. Cut into 4 rows by 4 rows. Store covered in refrigerator.
Expert Tips
Take the cream cheese out of the refrigerator about 30 minutes before stirring up the batter, allowing it to soften and warm up. Or, to quickly soften cream cheese, remove from wrapper and place on microwavable plate. Microwave uncovered on High about 10 seconds or just until softened.
To make a pinker filling, add a few drops of red gel food color when making the cream cheese filling.
Adding the extra egg yolk to the brownie batter gives structure and helps the cream cheese filling swirl throughout the brownies.
Be sure to insert toothpick in the brownie and not the cream cheese filling when testing for doneness.
To make cutting the brownies a breeze, line the baking pan with foil, allowing some to hang over edges of pan. Once the brownies are chilled, you can lift them out of the pan onto a large cutting board, peel foil away and cut into serving pieces.
3-INGREDIENT CHOCOLATE CHERRY DUMP CAKE
This yumminess comes from Betty Crocker, and begins, "This simple 3-ingredient dump cake results in an addictive chocolate-cherry combo that is best served warm and with a scoop of vanilla ice cream. If you weren’t a chocolate-cherry fan before, you will be after tasting this cake."
Prep Time: 10 minutes; Total Time: 1 hour 5 minutes; Servings: 12
To view this online, click here.
Ingredients
2 cans (21 oz each) cherry pie filling
1 box Betty Crocker™ Super Moist™ devil's food cake mix
3/4 cup butter, melted
Whipped topping or vanilla ice cream, if desired
Directions
Heat oven to 350°F. Spray bottom of 13x9-inch (3-quart) glass baking dish with cooking spray.
Spread pie filling in baking dish.
Top with dry cake mix; gently shake pan to distribute evenly.
Pour melted butter over top, tilting pan to cover as much of top with butter as possible.
Bake 42 to 45 minutes or until mostly dry on top and bubbly around edges. Cool 10 minutes before serving. Serve warm with whipped topping or ice cream.
Expert Tips
Canned cherry pie filling may contain an occasional pit. It’s helpful to take a closer look when spreading in pan, before topping with cake mix.
Dump cakes are sometimes difficult to determine doneness. It’s normal to see some wet spots, some dry cake mix and a crisp-like texture on top. Be sure fruit mixture is bubbly around edges of pan.
CHERRY TURNOVERS
This is from the January/February 2014 issue of Vegetarian Times, page 64. It begins, "The puff pastry crusts of these tasty turnovers get a quick sugar glaze when they come out of the oven." Makes 18 servings
To view this online, go to https://www.vegetariantimes.com/recipes/cherry-turnovers/.
Ingredients
1 16-oz. bag frozen cherries
1 Tbs. plus 1/2 cup sugar, divided
1 Tbs. cornstarch
1 tsp. lemon juice
1/8 tsp. almond extract, optional
1 pinch ground cinnamon, optional
1 17.3-oz. pkg. frozen puff pastry (2 sheets), thawed
Preparation
Place cherries and 1/4 cup water in medium saucepan, and bring to a boil. Reduce heat to medium-low, and boil 5 minutes, or until juices begin to thicken, crushing cherries with fork to break up.
Combine 1 Tbs. sugar and cornstarch in bowl. Whisk in lemon juice and 2 tsp. water. Stir cornstarch mixture into cherries, and cook 1 minute, or until juice is thick. Remove from heat. Stir in almond extract (if using) and cinnamon. Cool.
Preheat oven to 400˚F. Roll out 1 puff pastry sheet to 12-inch square. Transfer to parchment paper, place on baking sheet, and chill 10 minutes. Repeat with second puff pastry sheet.
On floured work surface, cut each puff pastry sheet into 9 squares. Brush edges of squares with water, then spoon 1 Tbs. cherry mixture in center of each square. Gently fold dough from corner to corner to form triangular turnovers; press dampened edges together to seal. Place turnovers upside down on parchment-lined baking sheet, and return to refrigerator to chill 10 minutes.
Remove turnovers from refrigerator, and crimp edges with fork. Score tops with 3 small, shallow knife slashes. Bake 17 to 20 minutes, or until golden brown.
Meanwhile, combine remaining 1/2 cup sugar and 1/4 cup water in small saucepan, and bring to a boil. Boil 1 minute, then remove from heat.
Remove turnovers from oven, and immediately brush with sugar syrup. Cool 15 minutes before serving warm.
CHERRY PIE COOKIE BARS
This recipe is from Ree Drummond at the Food Network.
Active Time: 15 minutes; Total Time: 1 hour 15 minutes (includes cooling time); Yield: 12 bars; Level: Easy
To view this online, click here.
Ingredients
Cookie Bars:
1-1/2 cups granulated sugar
1-1/3 cups (2 sticks plus 5 tablespoons) salted butter, softened
1/2 orange, zested
2 large eggs
1 teaspoon vanilla extract
4 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons whole milk
One 30-ounce can cherry pie filling
Glaze:
1 cup confectioners' sugar
1 tablespoon whole milk
1 lemon, zested
Directions
For the cookie bars: Preheat the oven to 375 degrees F.
Cream together the granulated sugar, butter and orange zest in the bowl of an electric mixer fitted with a paddle attachment until pale and fluffy, 1 to 2 minutes. Add the eggs one at a time, mixing in between, then the vanilla. Mix until fully incorporated.
Sift together the flour, baking powder and salt in a bowl. Add half the dry ingredients to the butter-sugar mixture, mixing, then add half the milk. Add the remaining dry ingredients followed by the remaining milk and mix until the dough comes together.
Press two-thirds of the dough into the bottom of a 9-by-13-inch glass baking dish. Pour over the cherry pie filling and spread it out evenly. Drop spoonfuls of the remaining dough over the pie filling. Bake until the edges and top are golden and the center is set, 35 to 40 minutes. Let the bars cool and set, 15 to 20 minutes.
For the glaze. Add the confectioners' sugar, milk and lemon zest to a bowl and stir until smooth. Drizzle over the bars. Cut into bars in the baking dish and serve.
CHERRY DREAM PIE
This is from the infamous long-since-forgotten emailing list.
Ingredients
1 graham cracker pie crust
3 egg yolks
1 (14 oz) can Eagle Brand sweetened condensed milk
1/3 C. lemon juice
1 (21 oz) can cherry pie filling chilled
whipped topping (optional)
Directions
Preheat oven to 350. In medium bowl, beat egg yolks; stir in sweetened condensed milk & lemon juice. Pour into prepared crust; bake 8 minutes. Cool. Chill 3 hours or overnight. Prior to serving, top with pie filling. Garnish with whipped topping. Refrigerate leftovers.
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