Top 50 Most Delicious Cherry Recipes [A Cherry Cookbook] (Recipe Top 50's Book 114) (5 page)

Cookies are good. Chewy cookies are great but chewy cherry chocolate cookies are mind-blowing. What are you waiting for? Go make this delightful treat.

Yields:
4 dozen

Ingredients

1 1/4 cups flour

1 cup cherries, chopped

5/8 cup butter, softened

1/2 walnuts, chopped

1 cup sugar

1 teaspoon vanilla extract

1/2 teaspoon baking soda

1 egg

1/2 teaspoon salt

6 tablespoons cocoa powder

Method of Preparation:

1. Preheat the oven to 350 degrees.
   
2. Take some cookie sheets and grease them.
   
3. Place the sugar in a bowl and incorporate the softened butter. Whisk all the ingredients together until it smoothens.
   
4. Incorporate the vanilla and egg and blend the ingredients together.
   
5. Place the baking soda in a different bowl and incorporate the salt, cocoa and flour. Combine the ingredients together.
   
6. Incorporate the dry mixture into the creamy mixture and mix to combine completely.
   
7. Take the walnuts and cherries and stir them in the dough.
   
8. By spoonful place the dough in the baking sheets.
   
9. Put it inside the oven and allow it to bake for about 10 minutes.
   
10. Let the cookies cool for about 5 minutes and then place into a wire rack where they will cool completely.
    

This delicious tart is a classic cherry recipe. But this particular recipe is better than any other you’ve ever had (including your grandma’s recipe). Don’t believe us? Prepare it and you’ll see.

Yields:
8 servings

Ingredients

3/4 cup heavy cream

1/2 teaspoon vanilla

6 tablespoons butter, melted

9 graham crackers

1 tablespoon raspberry jam, seedless

6 ounces cream cheese, room temperature

1/4 cup sugar

1 pound fresh cherries, halved and pitted

2 tablespoons sugar

Method of Preparation:

1. Preheat the oven to 350 degrees.
   
2. Place the graham crackers and 2 tablespoons sugar in a food processor and pulse it until its finely ground.
   
3. Pour the melted butter and process until its fully combined.
   
4. Take the mixture and pour it in a 9-inch tart pan.
   
5. Press the mixture into the bottom and sides of the pan.
   
6. Place in the oven and bake for about 10 minutes. It will be ready when it browns.
   
7. Allow it to cool completely.
   
8. Take the cream cheese and place it in a bowl, pour in the vanilla and 1/4 cup sugar.
   
9. Mix everything together with an electric mixer over medium speed. Whip it until fluffy and light.
   
10. Slowly incorporate the cream in small batches and whip it until soft peaks form.
    
11. Take the mixture and spread it over the baked crust.
    
12. Top with cherries.
    
13. In a saucepan place 1 teaspoon water and the jam. Heat the mixture over low heat. Allow it to liquefy. Remove from the heat.
    
14. Brush the mixture on top of the cherries with a pastry brush.
    
15. Place the tart in the refrigerator to cool for at least 30 minutes before serving.
    

Great recipe and very easy to make when you have a little bit of time. This recipe will amaze you, it is as simple as it is delightful.

Yields:
12 servings

Ingredients

1 1/4 ripe cherries, pitted and halved

1 tablespoon lemon zest, thin strips

1 Pate brisee

1 pound ricotta

1/4 cup sanding sugar

3 ounces sliced almonds, blanched

Pinch salt

1 tablespoon heavy cream

2 teaspoons lemon juice

1/4 cup granulated sugar

1 large egg yolk

Method of Preparation:

1. Place in a mesh colander 3 layers of cheese cloth. Put it over a deeper and larger bowl.
   
2. Put the ricotta on top of the colander and place it inside the refrigerator. Allow the ricotta to drain for at least 2 hours.
   
3. Preheat the oven to 350 degrees.
   
4. In a bowl, whip together the cream and the egg yolk.
   
5. Brush the mixture on the Pate brisee.
   
6. Top the egg yolk mixture sprinkling almonds and sanding sugar.
   
7. Place in the oven and bake for about 40 minutes, until it has a deep brown color.
   
8. Put it on a wire rack and allow it to cool for 1 hour.
   
9. In a bowl, toss together the lemon juice, cherries, salt and granulated sugar. Allow the ingredients to stand for about 40 to 60 minutes. Strain its juices.
   
10. Spread the crust with ricotta and top that with the cherry mixture.
    
11. Finish but sprinkling lemon zest. Cut it into rectangles and serve immediately.
    

This finger-licking dessert will be your best friend during cherry season. The best part about it is that you don’t need a lot of time or skills to make it. Yum!

Yields:
12 cakes

Ingredients

60 cherries, pitted

2 tablespoons brown sugar

2 tablespoons buttermilk

1 cup flour

2 large eggs

1/2 cup butter, at room temperature

1 teaspoon baking soda

1/4 teaspoon salt

1/2 teaspoon vanilla extract

2/3 cup brown sugar

Method of Preparation:

1. Preheat the oven to 350 degrees.
   
2. Butter a 12-cup muffin tin.
   
3. Mix together in a bowl the salt, baking soda and flour.
   
4. In another bowl place the butter and 2/3 cups brown sugar. With an electric mixer cream it.
   
5. Incorporate the eggs one at the time and continue to mix until combined.
   
6. Incorporate the vanilla and buttermilk. Beat everything together and finally incorporate the flour. Continue to mix until fully combined.
   
7. Place the dough inside the muffin tins until they are 1/3 filled.
   
8. Top each tin with 5 cherries and sprinkle the rest of the brown sugar.
   
9. Place it in the oven and allow it to bake for about 20 minutes.
   
10. Allow the cakes to cool before taking them out of the muffin tins.
    
11. Serve warm.
    

This recipe is so yummy we couldn’t come up with a better name to describe it. If you like biscotti you’re going to love these.

Yields: 
3 dozens

Ingredients

3 cups flour

1/2 cup mini chocolate chips

3/4 cup sugar

2 teaspoons baking soda

3 eggs

1/2 cup butter, softened

1/2 cup white chocolate, chopped

2 teaspoons almond extract

1/2 cup candied cherries, chopped

Method of Preparation:

1. Preheat the oven to 350 degrees.
   
2. Take a large cookie sheet and grease it.
   
3. Place the sugar and butter in a bowl and cream them together.
   
4. Incorporate the eggs one at the time and beat everything together.
   
5. Stir in the almond extract and incorporate the baking powder and flour. Stir to blend.
   
6. Incorporate the chocolate chips and cherries.
   
7. Take some flour and lightly flour your hands.
   
8. Take the dough and divide into two 10-inch loaves.
   
9. Place the rolls in the cookie sheet. With your hands, compress the loaves until they are about 2 or 3 inches wide.
   
10. Place it in the oven and bake for about 20 minutes, until a little bit golden and the dough sets.
    
11. Remove from oven and allow it to cool for 10 minutes.
    
12. Cut the loaves diagonally into slices about 1/2-inch.
    
13. Arrange the slices on cookie sheets.
    
14. Place in the oven and bake for another 10 minutes, until the pieces begin to brown.
    
15. Turn them and bake again for about 5 minutes more.
    
16. Allow them to cool completely.
    
17. Melt the white chocolate in the microwave.
    
18. Sprinkle the cookies with the melted chocolate.
    
19. Serve.
    

This is a very simple dessert that only requires patience at the end to allow it to freeze, but we can guarantee that it’s worth the wait.

Yields:
12 servings

Ingredients

1/2 cup sugar

3/4 cup almond-flavored liquor (optional)

2 pounds cherries, pitted

Whipped cream, for serving

1 tablespoon fresh lemon juice

Method of Preparation:

1. Take the cherries and place them in a blender, incorporate the lemon juice and sugar.
   
2. Process until the mixture smoothens and the sugar is completely dissolved.
   
3. Pour the mixture into a 8-inch baking dish.
   
4. Place in the freezer and allow the mixture to freeze for 6 hours.
   
5. Scrape the mixture with a fork every hour so that the mixture maintains its fluffy and icy properties.
   
6. To serve the cherry granita, pour 1 tablespoon almond-flavored liquor (optional) in a small bowl of glass.
   
7. Top that with 1/2 cup granita and some whipped cream.
   

If you don’t like baking but you love cheesecakes this recipe will work perfectly for you.

Yields:
8-10 servings

Ingredients

2 tablespoons sugar

1/8 teaspoon cinnamon

1 1/3 cups vanilla wafer, finely ground

Cooking spray

2 tablespoons butter, melted

For the filling:

1/2 cup cream cheese, room temperature

2/3 cup sugar

1/2 cup mascarpone cheese, room temperature

3/4 teaspoon vanilla extract

1/4 teaspoon lemon zest, finely ground

1 cup heavy cream

1 cup sour cream, room temperature

1/4 cup goat cheese, room temperature

For the topping:

1/2 cinnamon stick

1 pound cherries, pitted

2 teaspoon balsamic vinegar

1 tablespoon water

1 tablespoon cornstarch

1/3 cup sugar

Method of Preparation:

For the crust:

1. Take a 9-inch pan and coat it with cooking spray.
   
2. In a bowl mix together the sugar, a pinch of salt, butter, cinnamon and cookies.
   
3. Take the mixture and press it into the pan evenly.
   
4. Place in the refrigerator and allow it to cool while making the filling.
   

For the filling:

1. Place the sour cream on a bowl and incorporate the mascarpone cheese, vanilla, cream cheese, goat cheese, lemon zest, and 1/3 cup sugar.
   
2. With an electric mixer on medium speed, beat the ingredients together for about 4 or 5 minutes until it forms a smooth mixture.
   
3. Place 1/3 cup sugar and heavy cream together in a bowl and whip them together until peak forms.
   
4. Incorporate the cream mixture into the sour cream mixture. Mix all the ingredients together. Place the mixture on top of the crust and spread it.
   
5. Place the mixture in the freezer and allow to freeze for about 2 hours until it freezes.
   

For the topping:

1. Take 1/2 pound cherries and place them in a saucepan. Incorporate the vinegar, cinnamon stick and sugar.
   
2. Bring the mixture to a simmer.
   
3. Cover the pan and cook for about 5 minutes.
   
4. Take the lid off the pan and continue to cook until the cherries soften.
   
5. Incorporate the cornstarch and pour in the water.
   
6. Simmer the mixture for another minute.
   
7. Remove the mixture from the heat and incorporate the other part of the cherries.
   
8. Place in the refrigerator and allow it to cool.
   
9. Take a knife and run it around the cake to release it from the pan.
   
10. Take the cinnamon stick out of the topping.
    
11. Spoon the topping over the cake and serve.