We spend Thanksgiving as often with friends as we do with family and one of the best parts are the new foods we encounter from other people's family traditions. I could eat nothing but this and stuffing for T-day and be perfectly happy.
1 20 oz can crushed pineapple with juice
1/4 cup of sugar
1 packet unflavored gelatin
1/4 cup cold water
3 tbsp cherry juice
3 tbsp maraschino cherries, finely chopped (or substitute 1 pkg frozen strawberries)
1 8 oz package cream cheese, softened
1 - 2 cups of cool whip
Heat the pineapple with sugar and stir to dissolve the sugar. Meanwhile, soften gelatin in 1/4 cup cold water. Add the gelatin to the pineapple mixture and let mixture cool. Mash cream cheese with a fork, then add the cherries and cherry juice. Mix with the pineapple and chill until slightly thickened. Defrost the Cool Whip and blend into the pineapple-cheese mixture. Pour into mold or glass bowl and chill until set.
Try not to eat all of it in one sitting.
Showing posts with label cherries. Show all posts
Showing posts with label cherries. Show all posts
Sunday, February 22, 2015
Saturday, December 26, 2009
bomb-ass black forest cake
Let's start with the fact that I'm not a great baker. I'm a pretty good cook, but baking is not my thing. But that doesn't stop me from trying. I don't necessarily think that everything needs to be made from scratch. If there's a decent cake mix available I'd much rather use that than have to measure everything out.
This black forest cake started out with a gluten-free chocolate cake mix. It was a brand I hadn't used before, so I was a little hesitant, but I figured I'd go for it anyway. I made the cake mix as directed and poured it into an 8-inch square pan. I drained and added about half a jar of sour cherries, poking them into the mix so that they weren't just sitting on top. The directions said to cook it for 45 minutes, but it needed about 13 minutes more, possibly due to the addition of the cherries.
The key to this cake though was the frosting. Usually black forest cake calls for whipped cream frosting, but I was in the mood for something richer, so I used a homemade cream cheese frosting:
2 (8 ounce) packages cream cheese, softened
1/2 cup butter, softened
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract
In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator after use.
That frosting absolutely made the cake. It took a lot not to lick the frosting bowl clean.
This black forest cake started out with a gluten-free chocolate cake mix. It was a brand I hadn't used before, so I was a little hesitant, but I figured I'd go for it anyway. I made the cake mix as directed and poured it into an 8-inch square pan. I drained and added about half a jar of sour cherries, poking them into the mix so that they weren't just sitting on top. The directions said to cook it for 45 minutes, but it needed about 13 minutes more, possibly due to the addition of the cherries.
The key to this cake though was the frosting. Usually black forest cake calls for whipped cream frosting, but I was in the mood for something richer, so I used a homemade cream cheese frosting:
2 (8 ounce) packages cream cheese, softened
1/2 cup butter, softened
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract
In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator after use.
Courtesy: Allrecipes.com
That frosting absolutely made the cake. It took a lot not to lick the frosting bowl clean.
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