235 with dried cherries and syrup Recipes

dried sweet cherries, brown sugar, coarsely chopped walnuts, pumpkin-pie spice, granny smith apples (about 3 lb), apple juice, maple syrup, butter or stick margarine, melted

raspberries , frozen in light syrup and thawed, strawberries , frozen in light syrup, thawed and pureed with their juice, dark sweet red cherries, stemmed pitted and quartered or 1 (20 oz) can dark sweet cherries, with juice reserved separately, natural red grape juice or 1 quart cranberry juice, sugar, lemon zest, finely grated, lemon juice, freshly squeezed, cornstarch , unsifted, dry red wine (preferably german ), heavy cream, vanilla sugar

old fashioned oats, oat flour, table salt, cinnamon, brown sugar, splenda (or 2/3 cup brown sugar), sugar-free pancake syrup (or real maple syrup), butter, melted, mixed dried fruit , nuts, and seeds (apricots, cherries, raisins, blueberries, cranberries, gojis, walnuts, cashews, pistachios, sunflowe)

rolled oats, all-purpose flour, granulated sugar, ground cinnamon, ground ginger, salt, cold butter, cut into 16 pieces, eggs, lightly beaten, dried currant, candied cherry , rinsed in hot water, thoroughly drained and finely chopped, shredded coconut (or flaked ), chopped walnuts, chopped crystallized ginger, butter, melted and cooled, golden syrup, eggs, sugar, golden syrup, orange juice or 1 -2 tbsp milk

canned peach slices in heavy syrup, canned pineapple chunks in syrup, red maraschino cherries, drained, halved, granulated sugar, active dry yeast

barley (i prefer hulled to pearled), quinoa, salt, water, dried fruits (optional, such as raisins , cranberries or cherry), honey (optional) or maple syrup (optional) or sugar (optional), spices , such as cinnamon, nutmeg, cardamom (optional), milk (optional) or yogurt (optional)

fiber 1 honey clusters cereal, chopped dried cranberries (i use dried tart cherries), roasted unsalted sunflower seeds, cashew pieces, brown sugar, corn syrup (i used a lite version with great results), peanut butter (i use crunchy, but the original recipe calls for creamy), vanilla

chopped peeled mango, green seedless grape, halved, raisins, dried tart cherry, chopped dried pineapple, salt, hot cooked glutinous rice, divided, almond butter, maple syrup, divided, water, chopped almonds

salad, dried cranberries (or cherries), shredded kale, shredded cabbage, toasted pine nuts, shaved parmesan reggiano asiago cheeses, dressing, creole or other grainy mustard, lemon juice, maple syrup, olive oil

puffed brown rice cereal, dried tart cherries, whole roasted unsalted or raw almonds, chopped dried apricots, chopped bittersweet chocolate, butter, light brown sugar, brown rice syrup, creamy almond butter, salt

gin, kirsch, dry vermouth, angostura bitters, sugar syrup, ice cubes, maraschino cherry

dried sweet cherries, brown sugar, coarsely chopped walnuts, pumpkin pie spice, granny smith apples (about 3 lb), apple juice, maple syrup, butter or 1/2 cup margarine, melted

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.

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

greek yogurt (approximately-we like nancy s whole milk yogurt) or 1 cup plain yogurt (approximately-we like nancy s whole milk yogurt), rose water (i used about 1/2 tsp for 1 cup of plain yogurt) or orange blossom water, to taste (i used about 1/2 tsp for 1 cup of plain yogurt), agave or honey, for drizzling, rolled oats, wheat germ, chopped walnuts, almonds, pistachios, sunflower seeds, sesame seeds, maple syrup , and 2 tbsp demerara or 1/4 cup brown sugar, cinnamon, ground cardamom, salt, olive oil, raw agave syrup or 1/4 cup honey, filtered water, dried fruit (i added raisins, tart cherries, medjool dates and 1 tbsp barberries to equal 3/4 cup.)

pork tenderloin, dried rosemary, crushed, dried thyme, crushed, salt, black pepper, olive oil, pears, peeled and coarsely chopped, pure maple syrup, dried tart cherries, halved, dry white wine

chopped peeled mango, seedless green grapes, halved, raisins, dried tart cherries, chopped dried pineapple, salt, hot cooked glutinous rice, divided, almond butter, maple syrup, divided, water, chopped almonds

gin, cherry brandy, dry vermouth, lemon juice, simple syrup, pineapple slice