Cherry Chewbilees Recipes

CHERRY CHEWBILEES

Steps:

• 1. Heat oven to 350 degrees, grease 13x9x2 inch pan with butter flavor shortening, set aside.
• 2. Chop 1/2 cup nuts coarsely for topping, set aside. Chop remaining nuts finely.
• 3. For Crust: combine flour and brown sugar, cut in shortening until fine crumbs form.
• 4. Add 1/2 cup finely chopped nuts and coconut and mix well. Set aside 1/2 cup for topping.
• 5. Press remaining crumbs into pan and bake 12-15 minutes, until edges are lightly browned.
• 6. For Filling: beat cream cheese, granulated sugar, eggs and vanilla in small bowl at medium speed of electric mixer until smooth. spread over hot baked crust. Return to oven and bake 15 minutes longer.
• 7. Spread cherry pie filling over cheese layer, combine reserved coarsely chopped nuts and reserved crumbs. Sprinkle evenly over cherries. return to oven and bake 15 minutes longer. Cool. Refrigerate several hours and cut into bars.

CHERRY CHEWBILEES

Steps:

• In a large mixing bowl, cream margarine, granulated sugar, brown sugar. Add eggs and vanilla. Beat with an electric mixer on medium speed until thoroughly mixed.
• Combine flour and baking soda; gradually add flour mixture to butter mixture. Stir in white chocolate, dried cherries and cashews.
• Drop by rounded tablespoonfuls onto ungreased baking sheets.
• Bake in a preheated 350° oven 10-12 minutes, or until light golden brown. Do not overbake. Let cool on wire racks; store in a tightly covered container.
• These cookies freeze well.

CHERRIES JUBILEE

Steps:

• Evenly scoop the ice cream into 4 dishes or decorative glasses and put in the freezer until ready to serve (this can be done up to 4 hours ahead).
• Wash and pit the cherries. Put the cherries and sugar in a large skillet. Peel 2 strips of zest from the lemon in wide strips with a peeler and add to the cherries. Squeeze the juice of half the lemon over the top. Stir to combine evenly. Cover and cook the cherries over medium-low heat until the sugar dissolves, about 4 minutes. Uncover and cook over medium-high until cherries get juicy, about 5 minutes more.
• To flambe the rum: If cooking over a gas flame, pull the pan off the heat and add the rum. Ignite the alcohol with a long match or one held with tongs. Swirl the pan slightly until the flames subside, about 30 seconds.
• If cooking over an electric stove, put the rum in a small saucepan. Warm it over medium-low heat and carefully light it with a long match or one held with tongs. Pour the lit rum over the cherries, and swirl the pan lightly until the flames subside, about 30 seconds.
• Ladle the cherries and their juices over prepared ice cream scoops. Serve immediately.

CHERRY CHEWBILEES

Steps:

• 1. HEAT oven to 350. GREASE a 9x13 inch pan with butter flavored shortening.
• 2. CRUST: Combine flour and brown sugar. Cut in shortening until fine crumbs form. Add finely chopped walnuts. Press crumb mixture into the bottom of baking dish. Bake at 350 for 12-15 minutes until edges are lightly browned.
• 3. FILLING: Beat cream cheese, sugar, eggs and vanilla in a small bowl. Mix with electric mixer until smooth. Spread over hot baked crust. Bake 15 minutes longer.
• 4. Remove from oven and allow to cool a bit and finish setting up. Spread cherry pie filling over the cheese layer. Sprinkle coursely chopped walnuts over the top. Refrigerate for several hours. Cut into bars.

CLASSIC CHERRIES JUBILEE

Steps:

• Whisk together the sugar and cornstarch in a wide saucepan. Stir in the water and orange juice; bring to a boil over medium-high heat, whisking until thickened. Stir in the cherries and orange zest, return to a boil, then reduce heat, and simmer for 10 minutes. While the cherries are cooking, spoon the ice cream into serving bowls.
• Remove the cherries from the heat, and stir in the cherry extract. Pour in the brandy, and ignite with a long lighter. Gently shake the pan until the blue flame has extinguished itself. Spoon the cherries over the bowls of ice cream.

CHERRY CHEWBILEES

Steps:

• Preheat oven to 350°. Combine flour and brown sugar. Cut in shortening with pastry blender till fine crumbs form. Add coconut and 1/2 cup nuts. Set aside 1/2 cup of crust mixture. Press remaining crust mixture in greased 9x13-inch pan. Bake 12-15 minutes till edges are slightly browned. Beat eggs, cream cheese, sugar, and vanilla till smooth. Spread over crust. Bake 15 minutes more. Spread cherry pie filling on top. Combine remaining 1/2 cup nuts with reserved crust mixture; sprinkle over cherries. Bake 15 minutes to toast nuts. Cool. Refrigerate several hours. Pretty to scoop into a bowl.