64303 pot pudding cherries almonds Recipes

ground almonds, graham cracker crumbs (about 6 squares), butter, melted, cream cheese, softened, sweetened condensed milk, eggs, cherry pie filling, divided

butter, melted, divided, sugar, ground cinnamon, frozen bread dough dinner rolls, sliced almonds, toasted, candied cherries, halved, corn syrup

dried sour cherries (packed tightly into measuring cup), almonds, dates (pitted )

flour, sugar, salt, baking powder, vanilla, sugar, butter, evaporated milk, water, egg, tart cherries, almond extract

butter, white baking chips, vanilla frosting, cherry or almond extract

master sweet dough, extra-virgin olive oil, divided, granulated sugar, sliced almonds (with or without skins ), raw sugar

water, butter, salt, all-purpose flour, eggs, cold milk, instant vanilla pudding mix, almond extract, heavy whipping cream , whipped, semisweet chocolate chips, butter, light corn syrup, milk

water, butter, salt, king arthur unbleached all-purpose flour, eggs, cold milk, instant vanilla pudding mix, almond extract, heavy whipping cream , whipped, semisweet chocolate chips, butter, light corn syrup, milk

full-fat milk, short-grained white rice (65 g), vanilla pod (reserve the other half for the sauce), whipping cream, granulated sugar, almond paste (or use almond flakes or finely chopped almonds), whole almond (more if you have several children present), frozen pitted cherries (about 185 g), lemon juice, sugar, vanilla pod, water, cold water, potato starch (corn starch can be substituted), fresh mint leaves (optional for garnish )

fat-free sweetened condensed milk, divided, unsweetened chocolate, chopped, almond extract, divided, frozen pie shell, baked, maraschino cherries, drained, fat-free cream cheese, cold water, sugar-free instant vanilla pudding mix, chopped almonds, toasted, chocolate curls , optional

whole milk, sugar, short-grain or medium-grain rice, vanilla bean , split lengthwise, sliced almonds, toasted, chilled whipping cream, frozen pitted cherries, thawed, lemon, quartered, cornstarch mixed with 1 tbsp water

whole milk, skim milk, sugar, divided, sugar, divided, short-grain rice or 3/4 cup medium grain rice, vanilla bean , split lengthwise, sliced almonds, toasted, chilled whipping cream, pitted frozen cherries, thawed, lemon, quartered, cornstarch, mixed with, water

flour, baking soda, salt, butter, at room temperature, brown sugar, granulated sugar, jello chocolate instant pudding, jello black cherry gelatin, eggs, almond extract, dried cherries, bittersweet chocolate chips

food cake mix , with pudding in the mix, almond extract, eggs, vegetable oil, cherry pie filling (i use the extra fruit kind), pineapple slices, drained and dried, chopped pecans, maraschino cherries

vegetable oil spray for misting, plain devil s food cake mix or devil s food mix with pudding, cherry pie filling, eggs, pure almond extract, sugar, butter, whole milk, semisweet chocolate chips

food cake mix with pudding, cherry pie filling, eggs, almond extract, chocolate glaze, sugar, butter, semi-sweet chocolate chips, whole milk

butter cut into pieces, flour, granulated sugar, ground almonds, cream cheese softened, prepared vanilla pudding, cherry pie filling

pastry, sugar, corn starch, salt, sour cherries, dried cherries, almond extract, prepare pastry ., prepare filling : in 3-quart saucepan combine 1/2 cup sugar, the cornstarch, and salt. drain liquid from canned cherries into the saucepan; set cherries aside. stir cherry liquid into sugar mixture until no lumps remain. heat mixture to boiling over medium heat, stirring frequently; continue cooking 1 minute until mixture is clear. stir in reserved cherries, the dried cherries, almond extract, and food coloring, if desired; set aside., heat oven to 400 degrees f. between 2 sheets of floured waxed paper, roll out 1 ball of pastry into an 11-inch round. remove top sheet of paper and invert pastry into 9-inch pie plate, letting excess extend over edge. remove remaining sheet of waxed paper. spoon cherry filling into pastry-lined plate., between sheets of floured waxed paper , roll out remaining pastry to a 9-1/2- by 7-1/2-inch rectangle. remove top sheet of paper from pastry. with fluted pastry wheel or knife, trim long edges to make them even, then cut rectangle lengthwise into fourteen 1/2-inch wide strips., make lattice crust , place 1 strip in center of pie and another at right angle to first strip. place 2 strips, 1 on each side of first strip, about 1/4-inch apart. place 2 more strips, 1 on each side of second strip. continue in this fashion, 2 strips at a time, moving toward edge of pie, until all strips have been used. trim off all strips extending more than 1 inch past rim of pie plate. lift edge of bottom crust over ends of strips. pinch together and flute edge. sprinkle remaining 1 tsp of sugar onto pastry strips. place pie on rimmed baking sheet., bake pie 35 to 40 minutes or until pastry is golden brown and the filling bubbles. cool pie on wire rack 15 to 20 minutes before cutting.