cherry – Kitchen Formula

In a large bowl, whisk together the pudding mix and 3 cups milk until smooth and well combined. Stir in the chopped chocolate. In another medium bowl, whisk to combine Cool Whip with 1/4 cup milk. In another small bowl, whisk to combine cherry preserves and 2 tablespoons water.
Spoon a tablespoon of the pudding into each popsicle mold and top with a spoonful of whipped topping. Pour the pudding mixture halfway up the molds and add a spoonful of preserves. Top off each with remaining pudding, insert popsicle sticks and freeze until firm, at least 6 hours or overnight.
Unmold and garnish with shaved chocolate and fresh cherries.

Virgin Hurricanes

Combine the juices in a pitcher. Just before serving, stir in carbonated water. Pour into hurricane or highball glasses filled with ice. Garnish with pineapple wedges and cherries.

8 tablespoons (1 stick) unsalted butter, room temperature, plus more for pie plate
1 cup all-purpose flour (spooned and leveled), plus more for pie plate
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup sugar
3 large eggs
1/2 teaspoon pure almond extract
1/2 cup sliced almonds
1 bag (12 ounces) frozen cherries, thawed and dried

Preheat oven to 350 degrees. Butter and flour a 9-inch deep-dish pie plate (4-cup capacity); set aside. In a medium bowl, whisk together flour, baking powder, and salt; set aside.
Using an electric mixer, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in almond extract. With mixer on low, blend in flour mixture (do not overmix).
Transfer batter to prepared pie plate; scatter cherries and almonds on top. Bake until a toothpick inserted in center of cake comes out clean, 45 to 50 minutes. Let cool 10 minutes before serving.

Place chilled cream in a large mixing bowl and whip with an electric mixer until stiff peaks form.
Add 1/4 cup of condensed milk and gently fold in with a spatula.
Add half of remaining milk and fold in. Add the rest of milk and vanilla and fold in until no streaks of milk are visible.
Pour the mixture into a 9″x 5″ loaf pan. Drop tablespoons of preserves and all of chocolate chunks and swirl it in.
Cover the loaf pan with saran wrap and place in the freezer.
Freeze for 4 to 6 hours.
Scoop and enjoy!

In a large bowl, cream butter and sugars until light and fluffy. Beat in the egg, milk and vanilla. Combine the flour, baking powder, salt and baking soda; gradually add to creamed mixture and mix well. Stir in the remaining ingredients.
Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Remove to wire racks to cool.