How To make Cherry City Amaretto Cherry Cream Pie Part 2
See part 1 for ingredients 1. For crust, prepare and bake Crisco Single Crust. Cool
completely. 2. For cream layer, combine 2/3 cup granulated sugar, 1/4
cup cornstarch and salt in medium saucepan. Stir in cream and milk. Cook and stir on medium heat until mixture comes to a boil. Boil 1 minute. Remove from heat. Stir half of mixture into beaten egg yolks. Mix well. Return mixture to saucepan. Blend well. Boil and stir 1 minute. Remove from heat. Stir in Golden Crisco Shortening and almond extract. Cool to room temperature. Refrigerate. 3. For filling, drain cherries, reserving 1/2 cup liquid.
Pat cherries with paper towels. Combine 2/3 cup granulated sugar, 2 tablespoons cornstarch, flour and salt in medium saucepan. Mix until smooth. Cook and stir on medium heat until mixture is thickened and clear. Add cherries. Cook and stir on low heat 10 to 15 minutes. Remove from heat. Stir in Amaretto, food colour, lemon juice, vinegar and Golden Crisco Shortening. Cool to room temperature. 4. For topping, combine gelatin and water in very small
saucepan. Cook and stir on low heat until gelatin dissolves. Cool until warm, but still liquid. 5. Beat whipping cream in medium bowl at high speed of
electric mixer until soft peaks form. Beat in gelatin slowly. Beat in icing sugar and almond extract. 6. To assemble pie, spread cream layer in cooled pie
crust. Cover with cherry filling. Pipe topping over filling in decorative fashion. Sprinkle with shaved chocolate and slivered nuts. Refrigerate. -----
How To make Cherry City Amaretto Cherry Cream Pie Part 2's Videos
Stonewall Kitchen Jam: Wild Maine Blueberry, Peach Amaretto and Sour Cherry Review
This is a taste test/review of three jams made by Stonewall Kitchen in Maine. Flavors include Wild Maine Blueberry, Peach Amaretto and Sour Cherry. The Wild Maine Blueberry and Peach Amaretto are gluten free and non-GMO. They were mailed to us from Josh in Minnesota. 1 Tbsp. (15g) = 30 calories
Music Credit: “Fearless First Kevin MacLeod (incompetech.com)
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???? About Hercules Candy
Hercules Candy has been on Steve’s side of the family since 1910(ish). When he took over in the 70’s, he anticipated after 10 years of hard work, he could move the business out of the basement and into a real storefront. Unfortunately, it took until 2018 for that to happen, but hey at least it happened! Steve and Terry own the shop, Craig (the social media manager) is their son, Cara (wrapper and shipper extraordinaire who is poised to take over the shop one day) is their daughter and Leah (who doesn’t love being on camera and is very elusive) is their oldest daughter. Karen has been working for Hercules Candy since the twins (Craig and Cara) were about 6 months old and everybody else is a new recruit. Don’t forget to subscribe and hit the ???? for more videos!
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How to make the PERFECT CHEESECAKE with Cherry Sauce
Homemade cheesecake is easy and everyone will be impressed with this New York Cheesecake Recipe. The secret to a perfect cheesecake is using the water bath method!
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
CHEESECAKE CRUST INGREDIENTS:
►1 1/2 cups graham cracker crumbs (from 12 crackers)
►6 Tbsp unsalted butter, melted
►1 Tbsp granulated sugar
CHEESECAKE INGREDIENTS:
►2 1/4 lb (4.5 8-oz packages) cream cheese, room temperature
►1 1/4 cups granulated sugar
►6 large eggs, room temperature
►1/4 cup sour cream
►1/2 Tbsp vanilla extract
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CHERRY SAUCE INGREDIENTS:
►4 cups sweet cherries (fresh or frozen), pitted*
►1/4 to 1/3 cup water
►1 Tbsp cornstarch
►1 Tbsp lemon juice
►2 Tbsp sugar
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Recipe: Cherry Pina Colada Pops
These sweet vegan popsicles are a must-try this summer. They might be low in fat and calories, but they’re 100% deliciously refreshing. Get the recipe here:
Cherry Pina Colada Pops
Prep time: 15 min.
Freezing time: 4 to 6 hr.
Total time: 6 hr., 15 min.
Yield: 10 pops
1 cup (250 mL) roughly chopped fresh pineapple
1 can (520 mL) coconut water
3 tbsp (45 mL) sugar
1 tbsp (15 mL) lime juice
1/2 cup (125 mL) halved ground cherries (also known as physalis or cape gooseberries)
Directions:
1. Place pineapple in food processor, pulse until finely chopped. Pour into bowl and stir in coconut water, sugar and lime juice. Let stand for about 5 min. or until sugar dissolves.
2. Divide halved cherries among ten 1/3-cup (75-mL) ice pop moulds. Pour pineapple mixture evenly into each mould. Freeze for 4 to 6 hr., or until firm.
Tip: Substitute ground cherries with pitted and halved Rainier cherries, if desired.
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???? Cuban Daiquiri Cocktail 2 Ways - Cocktails After Dark
Cuban Daiquiri Cocktail 2 Ways - Cocktails After Dark
The daiquiri cocktail… This is another of those cocktails that’s all over the map in the early years of its existence. The published recipes use; limes, lemons, grenadine, cherry liqueur, orange liqueur. Some strain into a cocktail glass, some into a ‘tall’ glass, some pour everything including the ice into a Manhattan glass - this last one probably gives rise to the ‘Frozen Daiquiri’ found in the 1938 cocktail book “Famous New Orleans Drinks” (the frozen daiquiri is credited to La Florida Bar bartender Constantino Ribalaigua Vert - but it appears in none of his cocktail recipe books. Curious.)
Ingredients:
1 teaspoon superfine sugar
2 ounces rum
Juice of 1 lime
Method:
Shake with cracked ice and serve in a Manhattan glass.
1938 Sloppy Joe’s Havana Cuba
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