Cherry And Almond Crunchies Recipes

CHERRY ALMOND JAM RECIPE {IT'S AMAZING!!!}

Steps:

• Bring a boiling-water canner, 3/4 full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
• In a 6 - 8 quart sauce pot, combine the first four ingredients. Bring to a boil, stirring frequently. Slowly stir in the sugar and return to a full rolling for 1 minute, making sure to stir constantly to avoid boiling over. Remove from heat and skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. {Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.}
• Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. If lids spring back, lids are not sealed and refrigeration is necessary}.
• Yields {6} 1/2 pints plus a wee bit extra for snacking.

CHERRY ALMOND CRISP

Steps:

• Preheat the oven to 350 degrees F.
• Start with the crumb mixture. In a medium bowl, combine the flour, brown sugar, 1/2 cup granulated sugar, cinnamon, salt and nutmeg.
• Cut the cold butter into pieces. Add the butter to the bowl and use a fork or pastry blender to cut it into the flour mixture. The mixture should resemble a moist, coarse meal. Add the slivered almonds and combine thoroughly.
• Place the still-frozen cherries in a bowl, add the remaining 1/2 cup granulated sugar, cornstarch and almond extract and gently stir the cherries to combine.
• Divide the cherries between 8 ramekins (about 1/2 cup each). Top with the crumb mixture, evening out the surface.
• Bake until the topping is crisp and golden brown, about 45 minutes. If the topping appears underdone, continue baking in 10 minute increments until it's done.
• To serve: Add the heavy cream and granulated sugar to the bowl of an electric mixer fitted with the whisk attachment and whip. Keep in the fridge until ready to serve.
• Serve the individual crisps warm or at room temperature with a dollop of freshly whipped cream or vanilla ice cream.

CHERRY AND ALMOND CRUNCHIES

Steps:

• Put the butter and sugar into a small saucepan and add the syrup or honey. The best way to do this is to warm the dessertspoon under a hot running tap, take the amount of syrup you need on the spoon and literally push it off with a spatula into the pan. Next place the saucepan on a gentle heat and allow the sugar, butter and syrup to dissolve. Meanwhile sift the flour and salt into a mixing bowl then add the porridge oats and chopped dried cherries. Mix everything evenly and, when the butter, sugar and syrup have melted, pour this in to join the rest. Now, using a wooden spoon, stir and mix everything very thoroughly, then switch from the spoon to your hands to bring everything together to form a dough. If it seems a bit dry, add a few drops of cold water. Now take lumps of the dough the size of a walnut and roll them into rounds using the flat of your hand. Place them on a worktop and press gently to flatten them out into rounds 2½ inches (6 cm) in diameter, then scatter the chopped cherries and almonds on top and press these gently in. Then, using a palette knife, transfer half the biscuits on to a greased baking sheet and bake on the middle shelf of the pre-heated oven for 15 minutes. While they cook, prepare the second batch of biscuits and place these on your other baking sheet. When the biscuits are ready, leave them to cool on the baking sheet for 10 minutes and then transfer them to a wire tray to finish cooling. Store the biscuits in a sealed container - if you have any left

CHERRY-ALMOND DUMP CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Stir 1/2 teaspoon almond extract into each can of pie filling.
• Pour both cans of pie filling into the prepared baking dish. Sprinkle cake mix evenly over pie filling. Grate cold butter over top, distributing it as evenly as possible.
• Bake in the preheated oven until topping is golden brown, 50 to 60 minutes.