Wednesday, July 27, 2016

Maraschino Cherry Cake with Cherry Cream Cheese Frosting


Maraschino Cherry Cake



Author said: I had an old Betty Crocker recipe for cherry cake. It was a totally from-scratch cake and involved sifting and making layers and it had a ton of frosting. A very good recipe but I wanted to make something a whole lot simpler than all of that. So, I used a boxed cake mix, added some of my on-sale (woot! woot!) maraschino cherry juice and used my own cream cheese frosting recipe (which takes this cake over the top!) and I am so pleased with how this turned out! I also added a touch of almond extract to everything because it just goes so darn well with cherries! And isn't it just purdy?

Ingredients:


Cake:
3 Eggland's Best eggs
1/2 cup oil
3/4 cup water
1/4 cup maraschino cherry juice
1/2 tsp. almond extract
1 (15.25 oz.) box vanilla cake mix
16 maraschino cherries, cut into quarters

Frosting:

1/2 block (4 oz.) cream cheese, softened to room temp.
1/3 cup butter, softened to room temp.
2 cups powdered sugar
1/2 tsp. almond extract
1 tbsp. maraschino cherry juice




Directions:
Preheat oven to 350f degrees. Spray a 9"x 13" baking dish with no-stick cooking spray. In a large bowl, using a stand mixer or an electric mixer, start mixing all the 'wet' ingredients together...

...Eggland's Best eggs, oil, water, maraschino cherry juice and almond extract


Then add in cake mix. Stir well to combine. If using a stand mixer, you will need to scrape down the sides of the bowl to make sure it mixes completely. Gently stir in the chopped maraschino cherries.

Pour batter into prepared baking dish. Bake for about 30 minutes until an inserted toothpick comes out clean. Allow cake to cool completely before making the frosting.

When ready to make the frosting, mix together the softened cream cheese and butter in a large bowl, using an electric mixer.


Then add in powdered sugar (start the mixer on slow so powdered sugar doesn't fly everywhere.)

Then add in almond extract and maraschino cherry juice.

Mix until smooth.


Then spread that yummy and pretty frosting on the cooled cake.

Top slices with maraschino cherries.

And dig in! Because of the cream cheese frosting, this does need to stay refrigerated if not all eaten immediately.






Maraschino Cherry Cake



Ingredients:

Cake:


3 Eggland's Best eggs
1/2 cup oil
3/4 cup water
1/4 cup maraschino cherry juice
1/2 tsp. almond extract
1 (15.25 oz.) box vanilla cake mix
16 maraschino cherries, cut into quarters


Frosting:

1/2 block (4 oz.) cream cheese, softened to room temp.
1/3 cup butter, softened to room temp.
2 cups powdered sugar
1/2 tsp. almond extract
1 tbsp. maraschino cherry juice

Directions:

Preheat oven to 350f degrees. 
Spray a 9"x 13" baking dish with no-stick cooking spray.

In a large bowl, using a stand mixer or an electric mixer, start mixing all the 'wet' ingredients together (eggs, oil, water, maraschino cherry juice and almond extract.)

Then add in cake mix. 
Stir well to combine. 
Gently stir in the chopped maraschino cherries.

Pour batter into prepared baking dish. 
Bake for about 30 minutes until an inserted toothpick comes out clean. 
Allow cake to cool completely before making the frosting.

When ready to make the frosting, mix together the softened cream cheese and butter in a large bowl, using an electric mixer. 
Then add in powdered sugar 
Finally, add in almond extract and maraschino cherry juice. 
Mix until smooth.

Then spread that yummy and pretty frosting on the cooled cake. 
Top slices with maraschino cherries.

Note: Because of the cream cheese frosting, this does need to stay refrigerated if not all eaten immediately.

Found at:  http://www.thecountrycook.net/2016/07/maraschino-cherry-cake.html?showComment=1469659739421#c7993794175342087499

Saturday, July 2, 2016

Apple Pie Tacos

(Add Pic from July 4th file)

4 Apples peeled & sliced
½ C Sugar
2 tsp Cinnamon
½ tsp Nutmeg
½ C Water
Tortilla’s (flour) 6″ size
Oil (for frying tortillas)
1/2 c sugar-cinnamon mixture
Whipped cream

Place apples, sugar, cinnamon, nutmeg, and water in a sauce pan.
Stir until well blended and cover and cook on medium stirring frequently
For 10 minutes or until apples are semi soft. If needed, thicken sauce using
1 Tbl of cornstarch to 3-4 Tbl of water. Mix into sauce and stir until thickened.

Heat oil on medium heat in a skillet and holding the tortilla folded in half, place the bottom on tortilla in the oil for a few seconds. Then lay it on one side until browned and then place other side down until browned. Remove from oil and Sprinkle browned tortilla with sugar-cinnamon mixture.
Fill taco shells with apple pie filling and top with whipped cream, and sprinkle a little more of sugar-cinnamon mixture on top.