25 cherry currant sweet Recipes

maraschino cherry juice, water, currant jelly, cornstarch, rice wine vinegar

sugar, cinnamon, cabernet sauvignon wine, sweet cherries , tips of stems cut off, but leave some of the stem attached, red currant jelly

prune, pitted and halved, sultanas (250g), currants (250g), sweet sherry, brandy, butter, brown sugar, eggs, instant coffee, water, plum jam, plain flour, self-raising flour, cocoa, cinnamon, mixed spice, nutmeg, glace cherries, dates, halved, walnut pieces

semi-sweet chocolate chips, butterscotch chips, sweetened condensed milk (save the can), pure vanilla extract, walnuts, coarsely chopped (plus more for decoration), raisins or 1/2 cup dried currant, candied red cherries, candied green cherries, to decorate top (like holly)

pie crusts, granny smith apples (about 3 large), peeled, quartered, cored, cut into 1/2-inch cubes, dried currants, golden raisins, sweetened dried cranberries, diced dried apricots, dried tart or sweet cherries, sugar, mild-flavored (light) molasses, dark rum, brandy, cornstarch, unsalted butter, grated orange peel, grated lemon peel, ground ginger, ground cinnamon, ground allspice, fine sea salt, heavy whipping cream, sugar

dried currants, marsala wine, pitted dark sweet cherries, drained with syrup reserved, ricotta cheese, white sugar, heavy cream, prepared lb cake, semisweet chocolate, chopped, marsala wine, unsalted butter

sweet potatoes, peeled and cut into 1/2 inch cubes, dijon mustard, cider vinegar, honey, vegetable oil, diced red onion, dried cranberries, dried currants , dried cherries, or raisins (optional), coarsely chopped pecans , walnuts or almonds, lightly toasted

red currant jelly, fresh sweet cherries, pitted (may use frozen), cognac or 1/4 cup good brandy, creme fraiche (for serving, optional)

pie crusts, unbaked, brown sugar, butter, chopped pecans, eggs, sugar, vanilla, nutmeg, salt, cinnamon, milk, scalded, pitted dark sweet cherries, port wine, red currant jelly, orange , rind of, grated, cornstarch , dissolved in, water

dried currants, marsala, dark sweet pitted cherries in syrup, drained (syrup reserved for frosting), ricotta cheese, sugar, whipping cream, cake, semisweet chocolate, chopped, marsala, chilled unsalted butter , cut into pieces, reserved cherry syrup

olive oil , plus, olive oil , for cooking the steaks, chopped onion, minced garlic, pitted and chopped kalamata olive, chopped fresh flat leaf parsley, chopped fresh thyme, toasted pine nuts, currants, flank steaks, kosher salt, fresh ground black pepper, tomatoes, such as sweet 100, stems removed, olive oil, fresh rosemary , about 3 inches each, fresh thyme, garlic cloves, peeled, kosher salt, fresh ground black pepper, red wine vinegar, chopped fresh thyme

red currant jelly, port wine, good quality, orange rind, grated, cherries, sweet,pitted, red currants or 1/2 cup black currants (optional), blueberries, strawberries, hulled,halved, raspberries, blackberries, mint

these vintage cake icing recipes are taken from mom s old recipe scrapbooks , circa 1929. mom often used these easy cake frosting recipes to decorate cakes for birthdays and everyday use., seven minute icing recipe, egg white , 3/4 cups white sugar, 1 tbsp corn syrup, 1/4 tsp cream of tartar, 3 tbsp water, 1/2 tsp vanilla. combine all ingredients, except flavoring, in top of double boiler and beat; place over rapidly boiling water and beat 7 minutes or until frosting is fluffy and will hold shape; remove from stove, add flavor and beat 1 minute longer; spread immediately., easy vanilla icing recipe, butter , 1-1/2 cups icing sugar, 1-1/2 tbsp milk, 1/2 tsp vanilla; beat., vanilla butter cream icing recipe, butter , 1/2 tsp salt, 2 tsp vanilla, 3 cups icing sugar, 1/4 cup milk. combine all ingredients and mix., butterscotch icing recipe, in a saucepan combine 3 tbsp butter , 3 tbsp milk, 1/2 cup dark brown sugar. heat till dissolved, beat in 1-2/3 cups icing sugar and 1/2 tsp vanilla; beat till creamy., icing recipes, these old-fashioned , homemade icing recipes are taken from the white house cook book by hugo ziemann, steward of the white house, and mrs. f. litre. gillette, a celebrated 19th-century cookbook author, published by the saalfield publishing company, new york, in 1913., cake frosting tips, in the first place , the eggs should be cold, and the platter on which they are to be beaten also cold. allow, for the white of 1 egg, 1 small teacupful of powdered sugar. break the eggs and throw a small handful of the sugar on them as soon as you begin beating; keep adding it at intervals until it is all used up. the eggs must not be beaten until the sugar has been added in this way, which gives a smooth, tender frosting, and 1 that will dry much sooner than the old way., spread with a broad knife evenly over the cake, and if it seems too thin, beat in a little more sugar. cover the cake with two coats, the second after the first has become dry, or nearly so. if the icing gets too dry or stiff before the last coat is needed, it can be thinned sufficiently with a little water, enough to make it work smoothly., a little lemon juice , or half a teaspoonful of tartaric acid, added to the frosting while being beaten, makes it white and more frothy., flavors mostly used are lemon , vanilla, almond, rose, chocolate, and orange., if you wish to ornament with figures or flowers, make up rather more icing, keep about 1-third out until that on the cake is dried; then, with a clean glass syringe, apply it in such forms as you desire and dry as before; what you keep out to ornament with may be tinted pink with cochineal , blue with indigo, yellow with saffron or the grated rind off an orange strained through a cloth, green with spinach juice and brown with chocolate, purple with cochineal and indigo. strawberry, or currant and cranberry juices color a delicate pink., cake in a cool oven with the door open to dry, or in a draught in an open window., almond frosting (marzipan icing recipe), whites of three eggs, beaten up with three cups of fine, white sugar. blanch a lb of sweet almonds, lb them in a mortar with a little sugar, until a fine paste, then add the whites of eggs, sugar and vanilla extract. lb a few minutes to thoroughly mix. cover the cake with a very thick coating of this, set in a cool oven to dry, afterwards cover with a plain icing., chocolate frosting, whites of four eggs , three cups of powdered sugar and nearly a cup of grated chocolate. beat the whites a very little, they must not become white, stir in the chocolate, then put in the sugar gradually, beating to mix it well., plain chocolate icing, put into a shallow pan four tablespoonfuls of scraped chocolate , and place it where it will melt gradually, but not scorch; when melted, stir in three tablespoonfuls of milk or cream and 1 of water; mix all well together, and add 1 scant teacupful of sugar; boil about five minutes, and while hot, and when the cakes are nearly cold, spread some evenly over the surface of 1 of the cakes; put a second 1 on top, alternating the mixture and cakes; then cover top and sides, and set in a warm oven to harden., all who have tried recipe after recipe , vainly hoping to find 1 where the chocolate sticks to the cake and not to the fingers, will appreciate the above. in making those most palatable of cakes, chocolate eclairs, the recipe just given will be found very satisfactory., tutti frutti icing, mix with boiled icing 1 oz each of chopped citron , candied cherries, seedless raisins, candied pineapple, and blanched almonds., sugar icing, extra-refined sugar add 1 oz of fine white starch ; lb finely together and then sift them through gauze; then beat the whites of three eggs to a froth. the secret of success is to beat the eggs long enough, and always 1 way; add the powdered sugar by degrees, or it will spoil the froth of the eggs. when all the sugar is stirred in continue the whipping for half an hour longer, adding more sugar if the ice is too thin., take a little of the icing and lay it aside for ornamenting afterward. when the cake comes out of the oven, spread the sugar icing smoothly over it with a knife and dry it at once in a cool oven., ornament the cake with it, make a cone of stiff writing paper and squeeze the colored icing through it, so as to form leaves, beading or letters, as the case may be. it requires nicety and care to do it with success.

dried sweetened cranberries (or other dried fruit that is sweet and a bit tart) or 1/4 cup dried cherries (or other dried fruit that is sweet and a bit tart), vegetable oil, pork loin chops, about 1 inch thick, salt, plus more, salt , to taste, fresh ground pepper, plus more, fresh ground pepper , to taste, lingonberry preserves or 1/4 cup black currant jelly, dijon mustard, white wine vinegar (get creative and substitute your favorite fruit vinegar!), light brown sugar

raisins, chopped finely, sultanas, chopped finely, currants, sugar, water, glace apricot, chopped finely, glace cherries, chopped finely, glace cherries, extra ,for decoration, water, extra, gelatin, almonds, toasted, sweet sherry, brandy, lemon juice

mixed soft fruit (red-currants, raspberries, blackberries, cherries), water, sugar (caster or superfine), vanilla essence , to taste, potato flour, sweet white wine, cream, almonds, to serve

water, sugar, mixed dried fruits (such as prunes, pears, apricots, peaches, apples and figs), cut into 1/2-inch pieces, sweet white wine (such as johannisberg riesling), orange, unpeeled, thinly sliced, lemon, unpeeled, thinly sliced, raisins, dried cherries , cranberries or currants, cinnamon sticks, seedless grapes

dark sweet cherries (16oz.), pineapple tidbits (15 1/4 oz), dried figs, dried peaches, dried apples, chopped dates, dried apricots, golden raisins, dried currants, pecan halves or pieces, brazil nuts, almonds, hazelnuts (filberts), walnuts, all purpose flour, sugar, salt, baking powder, cinnamon, nutmeg, ground ginger, orange juice, salad oil, eggs, light karo syrup