473 orange dried cherries Recipes

whole blanched almonds (about 4 oz), toasted lightly and cooled, sugar, unsalted butter, softened, eggs, separated, freshly grated orange zest, kirsch, fine-quality bittersweet chocolate (not unsweetened), broken into pieces and ground fine in a food processor, garnish: confectioners sugar, sweetened whipped cream, sour cherry compote, dried sour cherries, preferably unsweetened * (about 5 oz), kirsch, water, cherry jam or preserves (about 7 oz), cinnamon stick, broken in half, a 3-inch strip orange zest

active dry yeast, warm water (110o to 115o), eggs, lightly beaten, sour cream, sugar, butter, melted, salt, ground mace, ground cardamom, king arthur unbleached all-purpose flour, raisins , chopped candied pineapple and chopped candied cherries, brandy or orange juice, sugar, orange juice, whole candied cherries

golden raisins, chopped dried apricots, dried tart cherries, triple sec (orange-flavored liqueur) or orange juice, dry yeast (about 2 1/4 tsp), granulated sugar, warm water (100o to 110o), all-purpose flour, divided, butter or stick margarine, melted, fat-free milk, granulated sugar, salt, egg, egg yolk, pine nuts, butter or stick margarine, melted, turbinado or granulated sugar

soft bread crumbs, raisins, chopped dates, apple, shredded, carrot, shredded, brandy, dried currants, maraschino cherries, chopped almonds, red candied cherries, green candied cherries, chopped candied citron, butter, softened, brown sugar, eggs, king arthur unbleached all-purpose flour, baking soda, ground cinnamon, salt, ground nutmeg, orange juice, maraschino cherry juice, brown sugar, butter, cubed, egg yolk, half-and-half cream, salt, heavy whipping cream, brandy

unsalted butter, unsweetened cocoa powder, cake flour, unsweetened cocoa powder, baking soda, salt, unsalted butter, softened, sugar, vanilla, eggs, buttermilk, strong brewed coffee, dried cranberries or coarsely chopped dried tart cherries, cranberry or red currant jelly, or lingonberry or seedless red raspberry jam, chocolate buttercream, chocolate buttercream, semisweet chocolate, melted and cooled, unsweetened chocolate, melted and cooled, sugar (optional), refrigerated or frozen egg product, thawed, instant espresso coffee powder or instant coffee crystals, cognac , orange liqueur, kirsch, cherry brandy, creme de cassis, or water, vanilla, unsalted butter, room temperature and cut into 1-inch pieces

baby spinach leaves, washed and spun dried, dried tart cherries (read intro), toasted walnut halves, shallot , cut into thin crescents, sweet blood orange , cut into small segments (ok to substitute standard orange), honey (i ve also used agave nectar) or 2 tbsp unbleached white sugar (i ve also used agave nectar), water, white balsamic vinegar or 2 tbsp white wine vinegar, extra virgin olive oil or 1/2 tbsp grapeseed oil, orange blossom water, rose water, ground cinnamon, kosher salt , to taste, fresh cracked black pepper , to taste

water, sugar, grapefruit rind strips, orange rind strips, dried sweet cherries, whole allspice, cinnamon stick, pink grapefruit sections (about 2 large grapefruit), orange sections (about 4 oranges), tangerine sections (about 2 tangerines), orange rind strips (optional)

english cucumber, orange or red bell peppers, quartered cherry tomatoes, red red onion, rinsed and patted dry, kosher salt, orange zest, orange juice, lemon juice, extra-virgin olive oil, canadian bacon, eggs, multigrain bread, sliced 3/4 in. thick, toasted, pepper

hazelnuts, toasted, husked, coarsely chopped, pecan halves, toasted, coarsely chopped, pitted medjool dates, coarsely chopped, coarsely chopped candied orange peel, dried tart cherries, all purpose flour, stemmed dried mission figs, coarsely chopped, unsweetened cocoa powder, grated orange peel, ground cinnamon, salt, ground coriander, ground nutmeg, ground cardamom, ground white pepper, honey, sugar, butter

sugar, active dry yeast (2 1/4 tsp), unbleached all-purpose flour, unsalted butter, room temperature, sugar, salt, grated zest of 1 orange or lemon, eggs, room temperature, unbleached all-purpose flour, brandy, pure vanilla extract, dried or glaceed cherries, dark raisins, golden raisins, candied ginger or lemon or orange peel, unsalted butter, melted

active dry yeast, warm water (110o to 115o), warm milk (110o to 115o), butter, softened, sugar, eggs, beaten, salt, ground cinnamon, ground ginger, ground nutmeg, king arthur unbleached all-purpose flour, chopped mixed candied fruit, raisins, chopped walnuts, grated orange peel, sugar, grated orange peel, orange juice, red and green candied cherries

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.

king arthur unbleached all-purpose flour, sugar divided, active dry yeast, salt, milk, butter, softened, divided, eggs, almond extract, grated lemon peel, rum extract , optional, almonds, red candied cherries , candied lemon peel and candied orange peel, raisins, sugar, vanilla extract, milk

bittersweet (not unsweetened ) or semisweet chocolate, coarsely chopped, grated orange peel, walnut halves, chopped dried tart cherries or dried cranberries, chopped crystallized ginger, marshmallows

sugar, water, vanilla bean, split, frozen unsweetened strawberries, peaches, peeled and sliced, kiwifruit, peeled and sliced, mandarin oranges, undrained, maraschino cherries, undrained, unsweetened pineapple chunks, undrained, orange, thinly sliced, lime, thinly sliced, lemon, thinly sliced, dry red wine, orange juice, orange liqueur, cognac or brandy, lemon juice, lime juice, carbonated water, chilled

wild rice, rinsed, mandarin oranges, drained and dried with a paper towel, pineapple tidbits, drained and dried with a paper towel, maraschino cherries, drained and patted dry, green grapes or 1 cup red grapes, cut in half, fresh strawberries, sliced, orange jell-o, cool whip

blanched almond (3 cups), pecans (2 cups), walnuts (1 cup), citron, shredded (2 cups), lemon , rind of (1 cup), orange rind (1 cup), candied pineapple (1 cup), candied cherry (2 cups), seedless raisins (6 to 7 cups), dried fig (2 cups), dates, pitted (2 cups), dried currant (3 to 3 1/2 cups), brandy (plus more for pouring on top), cinnamon, ground, allspice, ground, nutmeg, ground, butter, at room temperature (4 sticks), brown sugar, molasses, eggs , beaten until foamy, all-purpose flour (3 1/2 to 4 cups), salt, blanched almond (for garnish ), candied cherry (for garnish )

raisins, golden raisins, dried currants, dried apricots, finely chopped, candied cherries, chopped, candied peel , orange and lemon, sliced almonds, sherry or brandy, butter, soft brown sugar, sugar, molasses, grated rind of 1 orange, grated rind of 1 lemon, cinnamon , nutmeg, ginger, ground cloves and mace, vanilla extract, eggs, enriched flour, peach or apricot wine for soaking cake, baking pan, 4-inches deep, a springform cake pan is good )