Sugared Cherry Jewels Recipes

PECAN CANDIED JEWELS

Steps:

• Heat oven to 350°F. Line cookie sheet with cooking parchment paper or silicone baking mat.
• In large bowl, beat butter, 1/2 cup brown sugar and the granulated sugar with electric mixer on medium-high speed. Add eggs, one at a time, beating after each. On medium-low speed, beat in apple juice, flour, baking soda, cloves, nutmeg and cinnamon. Stir in nuts and fruit until incorporated (mixture will be stiff and sticky).
• On cookie sheet, drop dough by heaping teaspoonfuls about 2 inches apart.
• Bake 10 to 12 minutes or until edges are golden brown. Remove from cookie sheet to cooling rack; cool 10 minutes.
• In 1-quart saucepan, heat all glaze ingredients to boiling; cook and stir until sugar is dissolved. Brush over tops of cookies.

JEWEL NUT BARS

Steps:

• Preheat oven to 350°. In a large bowl, mix flour and 1/3 cup brown sugar; cut in butter until mixture resembles coarse crumbs. Press into a lightly greased 13x9-in. baking pan. Bake 15 minutes. , In a large bowl, whisk together egg and salt; stir in remaining brown sugar. Stir in nuts, cherries and chocolate chips. Spoon evenly over crust., Bake until topping is set, 20-25 minutes. Cool completely on a wire rack. Cut into bars.

SUGARED FRUIT CENTERPIECE

Steps:

• Scrub fruit in soapy water; rinse and dry completely. In a microwave-safe bowl, sprinkle gelatin over cold water; let stand for 1 minute. Microwave on high for 1-2 minutes, stirring every 20 seconds, until gelatin is completely dissolved. Whisk until slightly frothy. , Lightly brush mixture over all sides of fruit. Place on a wire rack over waxed paper. Sprinkle with sugar. Let stand at room temperature for up to 24 hours. Arrange as desired, adding leaves if desired.

CHERRY JEWEL BARS

Steps:

• PREHEAT oven to 350 degrees.
• COMBINE flour with 1/3 cup brown sugar. Cut in margarine until mixture resembles coarse crumbs. Press mixture evenly and firmly onto bottom of ungreased 15 x 10 jelly roll pan or large baking tin. Bake for 15 minutes.
• MEANWHILE, beat egg slightly in large bowl. Stir in remaining 1/3 cup brown sugar and salt. Add nuts cherries and chocolate chips. Toss mixture evenly to coat.
• SPOON this mixture evenly over the baked layer. Press down firmly to adhere layers.
• BAKE an additional 20 minutes.
• COOL and cut into 1 1/2 by 2 inch bars. Do NOT let this cool too much or you will never get them out of the pan in nice pieces.

JEWELED FRUITCAKE

Steps:

• Preheat oven to 300°. Line four greased and floured 5-3/4x3x2-in. loaf pans with waxed paper and grease the paper; set aside., In a large bowl, combine dates, nuts, cherries and coconut. Combine flour, sugar, baking powder and salt; stir into fruit mixture until well coated., In a small bowl, beat eggs and vanilla until foamy. Fold into fruit mixture and mix well. Pour into prepared pans., Bake 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely. Wrap tightly and store in a cool, dry place. Cut with a serrated knife.

SUGARPLUMS

Steps:

• In a food processor, combine the raisins, plums, mixed fruit and pecans. Cover and process until chopped. Transfer to a large bowl., Roll into 1-in. balls, then roll in sugar. Place on waxed paper and let stand at room temperature for 4 hours. Store in an airtight container. Roll in additional sugar before serving if desired.

SUGARED CHERRY JEWELS

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in the corn syrup, egg yolks and vanilla. Gradually add the flour and mix well. Cover and refrigerate for 1 hour or until easy to handle. , Roll into 1-in. balls; roll each ball in additional sugar. Place 2 in. apart on ungreased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each. Press a cherry half in the center. , Bake at 325° for 14-16 minutes or until lightly browned. Remove to wire racks to cool.