68 warm cherry almond Recipes

king arthur unbleached all-purpose flour, divided, cold butter, active dry yeast, warm milk (110o to 115o), egg, beaten, sugar, salt, almond paste, sugar, egg, egg yolk, beaten, green candied cherries, quartered, red candied cherries, quartered, sugar, water, almond extract

melted butter, ricotta cheese, vanilla sugar, warm water, unsweetened vanilla almond milk, warmed, instant yeast, flour, whole wheat flour, ground almonds, fine sea salt, dried cherries , soaked in amaretto overnight and drained, chocolate shot (sprinkles)

active dry yeast, warm water (110o to 115o), milk (110o to 115o), sugar, butter, melted, eggs, grated lemon peel, ground cardamom, salt, ground mace, king arthur unbleached all-purpose flour, coarsely chopped red candied cherries, coarsely chopped green candied cherries, sliced almonds, raisins, chopped candied pineapple, chopped candied citron, sugar, milk, butter, melted, vanilla extract, salt

active dry yeast, sugar, divided, warm water (110o to 115o), warm milk (110o to 115o), butter, softened, salt, ground cardamom, eggs plus 2 egg yolks, king arthur unbleached all-purpose flour, divided, raisins, diced citron or mixed candied fruit and peel, sliced candied cherries, melted butter, sugar, milk, blanched whole almonds and additional candied fruit

egg yolks, egg whites, sugar, warm water, cake flour, ground almonds, cocoa, cooked black cherries, stoned, cream , to which the, kirsch , have been incorporated, grated chocolate, maraschino cherry

butter, milk, sugar, vanilla extract, dry yeast, warm water, eggs, flour, unsweetened cocoa powder, salt, walnuts, almond paste, butter, almond extract, flour, powdered sugar, dried cherries, semi-sweet chocolate chips

raisins, dried currants, candied mixed citrus peel, chopped candied cherries, rum, active dry yeast, white sugar, warm water (110 degrees f/45 degrees cup), all-purpose flour, blanched slivered almonds, milk, almond extract, grated lemon zest, salt, egg, butter, diced and softened, butter, melted, sugar

bananas, well mashed (about 1 1/2 cups), vanilla extract, coconut oil , barely warm, so it isn tsp solid (or alternately, butter), rolled oats, almond meal, coconut, finely shredded & unsweetened, cinnamon, sea salt , fine grain, baking powder, carob chips, unsweetened, dried cherries, unsweetened

egg white, old-fashioned oats, chopped nuts (such as almonds, pistachios, pecans, or walnuts), coconut shavings, agave syrup, olive oil or warmed coconut oil, sesame seeds, light brown sugar, kosher salt, ground cinnamon, dried cherries or cranberries

all-purpose flour (about 3 3/4 cups), divided, salt, freshly grated nutmeg, fresh orange juice, brandy, dried cherries, golden raisins, chopped dried apricots, warm 2% reduced-fat milk (100o to 110o), granulated sugar, dry yeast, butter, melted, eggs, lightly beaten, diced candied citron, sliced almonds, toasted, grated lemon rind, reduced-fat milk, divided, egg, powdered sugar

warm milk (120of), divided, sugar, active dry yeast, all purpose flour, divided, eggs, honey, unsalted butter, very soft room temperature, grated lemon peel, grated orange peel, salt, chopped candied orange slices* or candied orange peel, raisins, chopped calimyrna figs, dried tart cherries, chopped roasted salted cashews, chopped toasted almonds, nonstick vegetable oil spray

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.

eggs, fine sugar, flour , sifted, rind of 1/2 lemon, milk, vanilla bean, egg yolks, lychees, raspberries, cream sherry, brandy, port, gelatin (to make raspberry jelly), raspberry juice (a little bit cold and 2 1/2 cups warm, to make raspberry jelly), strawberry jam, blanched almonds, cream, crystallized fruits (green and red cherries, angelicas, and apricots), toasted almonds

bread, pk active dry yeast, warm water, warm milk, sugar, ts salt (opt), eggs, shortening, flour, raisins, blanched almonds, chopped, ts vanilla, powdered sugar, ts warm water, ts grated lemon peel, ts lemon juice, paska, sweet butter, unsalted, powdered sugar, egg yolks, farmer cheesei like a sharp 1, raisins, nuts, chopped, ts vanilla, pt cream, cherries, chopped

butter, softened, plus extra for greasing, plain flour , plus a little extra, freshly grated nutmeg, ground cinnamon, unwaxed lemon , juice and zest of, glace cherries, halved, chopped mixed candied peel, sultanas, raisins, currants, golden caster sugar (superfine sugar), eggs, lightly beaten and brought to room temperature, milk, icing sugar , to dust (confectioner s sugar), almond paste (marzipan), almond paste, apricot jam, warmed, fresh african violets

raisins, dried currants, candied mixed citrus peel, chopped candied cherries, rum, active dry yeast, white sugar, warm water (110 degrees f/45 degrees cup), all-purpose flour, blanched slivered almonds, milk, almond extract, grated lemon zest, salt, egg, butter, diced and softened, butter, melted, sugar

raisins, currants, candied citrus peel (emon & orange peel), candied angelica, glace cherries, rum, warm water, active dry yeast, sugar, flour, milk, salt, almond extract, grated lemon rind, eggs, softened butter, cut small, butter, melted, almonds, blanched, powdered sugar

maraschino cherry, chopped and drained, mixed candied fruit, with peel, almonds, mincemeat, raisins or 1 cup currants, sugar, warm water, fast rising yeast, sour milk or 1 1/4 cups buttermilk, eggs, sugar, margarine, all-purpose flour, baking powder, salt, icing sugar, water