Maraschino Cherry Ice Cream

Ingredients

  • 2 cups heavy cream
  • 1 (14 ounce) can sweetened condensed milk, cold
  • 1-1/2 teaspoons vanilla extract
  • Juice from two (8 oz) or one (16 oz) jar(s) of maraschino cherries, cold
  • 1 cup chopped maraschino cherries

Cherry & Amaretti Crumble Cake

Ingredients

For the Cake
  • 175g Unsalted Butter (Softened)
  • 175g Unrefined Light Muscovado Sugar
  • 1 tsp Almond Extract
  • 1 Lemon Zest (Unwaxed)
  • 2 Eggs (Large)
  • 100g Soured Cream
  • 175g Self-Raising White Flour
  • ½ tsp Fine Sea Salt
For the Crumble
  • 150g Self-Raising White Flour
  • 100g Unsalted Butter (Cold, Cubed)
  • 75g Unrefined Light Muscovado Sugar
  • 75g Amaretti Biscuits (Crushed)
  • 40g Flaked Almonds
For The Cherry Layer
  • 250g Cherries Soaked in Kirsch

Chocolate Cherry Pops

Ingredients

  • 3 1⁄2 ounces instant chocolate pudding mix
  • 3 cups whole milk, plus 1/4 cup
  • 1⁄3 cup dark chocolate chips, chopped
  • 1 cup frozen Cool Whip Topping, thawed
  • 1⁄3 cup cherry preserves
  • Chocolate shavings (for garnish)
  • Fresh cherries (for garnish)

Directions

  1. 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.
  2. 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.
  3. Unmold and garnish with shaved chocolate and fresh cherries.

Virgin Hurricanes

Ingredients

  • 2 cups passion fruit juice
  • 1 cup unsweetened pineapple juice
  • 1 cup orange juice
  • 3/4 cup lemon juice
  • 2 cups carbonated water
  • Ice cubes
  • Pineapple wedges and maraschino cherries

Directions

  1. 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.

Warm Almond-Cherry Cake

Ingredients

  • 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

Directions

  1. 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.
  2. 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).
  3.  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.

Chocolate Cherry Ice Cream

Ingredients

  • 2 cups heavy whipping cream well chilled
  • 1 oz can sweetened condensed milk chilled, 14 .
  • 1 teaspoon pure vanilla extract
  • 3/4 cup cherry preserves
  • 1 dark chocolate bar chopped into chunks

Directions

  1. Place chilled cream in a large mixing bowl and whip with an electric mixer until stiff peaks form.
  2. Add 1/4 cup of condensed milk and gently fold in with a spatula.
  3. 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.
  4. Pour the mixture into a 9″x 5″ loaf pan. Drop tablespoons of preserves and all of chocolate chunks and swirl it in.
  5. Cover the loaf pan with saran wrap and place in the freezer.
  6. Freeze for 4 to 6 hours.
  7. Scoop and enjoy!

Cherry Chocolate Nut Cookies

Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 1 large egg
  • 1/4 cup 2% milk
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 cup (6 ounces) semisweet chocolate chips
  • 3/4 cup chopped maraschino cherries
  • 3/4 cup chopped pecans

Directions

  1. 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.
  2. 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.