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Thread: What do I do with ...

  1. #1
    Silvar Beitel Guest

    Default What do I do with ...

    3/4 of a jar of maraschino cherries?

    (Used 1/4 to decorate a good old pineapple upside-down cake.)

    --
    Silvar Beitel

  2. #2
    James Silverton Guest

    Default Re: What do I do with ...

    Silvar wrote on Tue, 27 Apr 2010 10:55:07 -0700 (PDT):

    > (Used 1/4 to decorate a good old pineapple upside-down cake.)


    They'll keep for a while and are not bad in fruit salads or on some
    types of ice-cream. If you're into cakes, there is a version of a pound
    (I think) cake that incorporates cherries.

    --

    James Silverton
    Potomac, Maryland

    Email, with obvious alterations: not.jim.silverton.at.verizon.not


  3. #3
    zxcvbob Guest

    Default Re: What do I do with ...

    Silvar Beitel wrote:
    > 3/4 of a jar of maraschino cherries?
    >
    > (Used 1/4 to decorate a good old pineapple upside-down cake.)
    >
    > --
    > Silvar Beitel



    These are very good:
    http://whatscookingamerica.net/Cooki...SunCookies.htm

    HTH, :-)
    Bob

  4. #4
    zxcvbob Guest

    Default Re: What do I do with ...

    zxcvbob wrote:
    > Silvar Beitel wrote:
    >> 3/4 of a jar of maraschino cherries?
    >>
    >> (Used 1/4 to decorate a good old pineapple upside-down cake.)
    >>
    >> --
    >> Silvar Beitel

    >
    >
    > These are very good:
    > http://whatscookingamerica.net/Cooki...SunCookies.htm
    >



    Wait, that doesn't look like the right frosting. You want a frosting
    that will harden. I'll post the recipe tonight. (the cookie part
    looks right)

    Bob

  5. #5
    Joe Guest

    Default Re: What do I do with ...


    "Silvar Beitel" <[email protected]> wrote in message
    news:[email protected]...
    > 3/4 of a jar of maraschino cherries?
    >
    > (Used 1/4 to decorate a good old pineapple upside-down cake.)
    >
    > --
    > Silvar Beitel


    Dump out about half of the "juice"

    Fill the jar with a good Rum.

    Let it sit and marinate for about 4 weeks.

    Eat them one at a time.



  6. #6
    Dave Smith Guest

    Default Re: What do I do with ...

    Silvar Beitel wrote:
    > 3/4 of a jar of maraschino cherries?
    >
    > (Used 1/4 to decorate a good old pineapple upside-down cake.)
    >
    > -

    Use them one at a time as a garnish in Manhattans, or save them for
    decorating cakes and cookies.

  7. #7
    Dan Abel Guest

    Default Re: What do I do with ...

    In article
    <[email protected]>,
    Silvar Beitel <[email protected]> wrote:

    > 3/4 of a jar of maraschino cherries?
    >
    > (Used 1/4 to decorate a good old pineapple upside-down cake.)


    ObOnTopicThread: Make chocolate covered cherries with them!

    --
    Dan Abel
    Petaluma, California USA
    [email protected]

  8. #8
    brooklyn1 Guest

    Default Re: What do I do with ...

    On Tue, 27 Apr 2010 14:07:58 -0400, " Joe" <[email protected]> wrote:

    >
    >"Silvar Beitel" <[email protected]> wrote in message
    >news:[email protected]...
    >> 3/4 of a jar of maraschino cherries?
    >>
    >> (Used 1/4 to decorate a good old pineapple upside-down cake.)
    >>
    >> --
    >> Silvar Beitel

    >
    >Dump out about half of the "juice"
    >
    >Fill the jar with a good Rum.
    >
    >Let it sit and marinate for about 4 weeks.
    >
    >Eat them one at a time.


    That's just silly and wasteful... dump all the cherries and all the
    juice into a 2 L bottle of dark rum... and why waste time... drink it
    right away, over ice with a wedge of lime. And be generous, share it
    with a conchita with huge tatas and voluptuous bootay.



  9. #9
    brooklyn1 Guest

    Default Re: What do I do with ...

    On Tue, 27 Apr 2010 14:17:18 -0400, Dave Smith
    <[email protected]> wrote:

    >Silvar Beitel wrote:
    >> 3/4 of a jar of maraschino cherries?
    >>
    >> (Used 1/4 to decorate a good old pineapple upside-down cake.)
    >>
    >> -

    >Use them one at a time as a garnish in Manhattans, or save them for
    >decorating cakes and cookies.


    Garnish a baked Virginia SPAM... I prefer the green ones with all that
    pink.

  10. #10
    Silvar Beitel Guest

    Default Re: What do I do with ...

    On Apr 27, 2:40 pm, Dan Abel <da...@sonic.net> wrote:
    > In article
    > <314d6a72-6e14-4460-a9ed-78e7b8fc5...@h11g2000vbo.googlegroups.com>,
    > Silvar Beitel <silverbee...@net1plus.com> wrote:
    >
    > > 3/4 of a jar of maraschino cherries?

    >
    > > (Used 1/4 to decorate a good old pineapple upside-down cake.)

    >
    > ObOnTopicThread: Make chocolate covered cherries with them!


    Heh.

    Yes, I followed that thread and I'm in total agreement with both the
    Sqwertz and Knuth factions :-) Sweet and sticky is good regardless -
    one's path depends on what mood one is in.

    --
    Silvar Beitel

  11. #11
    Virginia Tadrzynski Guest

    Default Re: What do I do with ...


    "Silvar Beitel" <[email protected]> wrote in message
    news:[email protected]...
    > 3/4 of a jar of maraschino cherries?
    >
    > (Used 1/4 to decorate a good old pineapple upside-down cake.)
    >
    > --
    > Silvar Beitel


    Krafts website has a pretty good recipe for caramel buns using caramel
    candies, marachino cherries and canned biscuits. Not most people's choice
    of food stuffs, but they do turn out pretty good.
    -ginny



  12. #12
    Silvar Beitel Guest

    Default Re: What do I do with ...

    On Apr 27, 2:02 pm, "James Silverton" <not.jim.silver...@verizon.net>
    wrote:
    > Silvar wrote on Tue, 27 Apr 2010 10:55:07 -0700 (PDT):
    >
    > > (Used 1/4 to decorate a good old pineapple upside-down cake.)

    >
    > They'll keep for a while and are not bad in fruit salads or on some
    > types of ice-cream. If you're into cakes, there is a version of a pound
    > (I think) cake that incorporates cherries.


    Ah, yes, I vaguely recall a (probably pound - my guess is your guess)
    cake with bits of maraschino cherries in it from my childhood. Will
    have to look for a recipe for that. It would certainly appeal to me!

    --
    Silvar Beitel


  13. #13
    merryb Guest

    Default Re: What do I do with ...

    On Apr 27, 10:55*am, Silvar Beitel <silverbee...@net1plus.com> wrote:
    > 3/4 of a jar of maraschino cherries?
    >
    > (Used 1/4 to decorate a good old pineapple upside-down cake.)
    >
    > --
    > Silvar Beitel


    Someone here posted a recipe for chocolate covered cherry cookies that
    I have made a couple of times- it was under a thread titled favorite
    cookies....they're damn good!

  14. #14
    Dave Smith Guest

    Default Re: What do I do with ...

    merryb wrote:
    > On Apr 27, 10:55 am, Silvar Beitel <silverbee...@net1plus.com> wrote:
    >> 3/4 of a jar of maraschino cherries?
    >>
    >> (Used 1/4 to decorate a good old pineapple upside-down cake.)
    >>
    >> --
    >> Silvar Beitel

    >
    > Someone here posted a recipe for chocolate covered cherry cookies that
    > I have made a couple of times- it was under a thread titled favorite
    > cookies....they're damn good!



    You can use them on Empire Cookies too.
    I love Empire cookies and used to buy one or two when I saw them in
    bakeries, but they got so expensive I stopped buying them and started
    making them myself. They are a lot more fiddly to make than the usual
    cookied, but they sure are good.

  15. #15
    Melba's Jammin' Guest

    Default Re: What do I do with ...

    In article
    <[email protected]>,
    Silvar Beitel <[email protected]> wrote:

    > 3/4 of a jar of maraschino cherries?
    >
    > (Used 1/4 to decorate a good old pineapple upside-down cake.)
    >
    > --
    > Silvar Beitel



    Leave them in your fridge. They have a 2000 year half-life.

    --
    Barb, Mother Superior, HOSSSPoJ
    http://web.me.com/barbschaller
    Updated 4-24-2010 with food story and pictures

  16. #16
    Melba's Jammin' Guest

    Default Re: What do I do with ...

    In article
    <[email protected]>,
    merryb <[email protected]> wrote:

    > On Apr 27, 10:55*am, Silvar Beitel <silverbee...@net1plus.com> wrote:
    > > 3/4 of a jar of maraschino cherries?
    > >
    > > (Used 1/4 to decorate a good old pineapple upside-down cake.)
    > >
    > > --
    > > Silvar Beitel

    >
    > Someone here posted a recipe for chocolate covered cherry cookies that
    > I have made a couple of times- it was under a thread titled favorite
    > cookies....they're damn good!


    Yes, they are!!

    Here are a couple identical recipes. I wonder if the Chicago Tribune
    contest was supposed to be for an original recipe. Hmmmmmm.

    Chocolate Covered Cherry Cookies

    Serving Size: 48

    1 jar whole maraschino cherries (10 ounce) drained,
    juice reserved
    1 1/2 cups all purpose flour
    1/2 cup cocoa
    1/4 teaspoon salt
    1/4 teaspoon baking powder
    1/4 teaspoon baking soda
    1/2 cup butter
    1 cup granulated sugar
    1 large egg
    1 1/2 teaspoons vanilla
    Baked on Frosting:
    16 ounces semi-sweet chocolate chips
    1/2 cup sweetened condensed milk

    Preheat oven to 350 degrees. Two ungreased baking sheets. Drain
    cherries, reserving juice. Pat dry.

    Sift together flour, cocoa, salt, baking powder and soda. Set aside.
    Cream butter and sugar till light. Add egg and vanilla, mixing well.
    Gradually add dry ingredients till well combines. The dough will be
    stiff. Make sure all the flour is well incorporated.

    Using hands, form dough into 1² balls, Place on cookie sheet. Make a
    well in the center of each cookie with your thumb. Place a whole cherry
    in the indentation. Set aside.

    In a small saucepan, heat the condensed milk and chocolate chips on low
    heat until chocolate is melted. (Itıs quite stiff.) Stir in 4
    teaspoons of reserved maraschino cherry juice mixing well. Spoon
    approximately 1 teaspoon of chocolate mixture over each cherry covering
    it entirely. Between batches you may need to reheat the frosting. Stir
    well after reheating. (My recollection is that this is way plenty icing
    for cookies.)

    Bake for 10 minutes, or until tops of the cookies are no longer shiny.
    Do not brown. Important: Let cookies sit for 2-3 minutes. Transfer to
    wire rack to cool completely. Store carefully in airtight container.


    Notes: Linda [email protected], posted to rec.food.cooking, 2/18/96 by
    Field of Roses ([email protected]). This recipe is called Buried
    Cherry Cookies in Better Homes & Gardens Cookies for Christmas book,
    copyright 1985.


    Chocolate Covered Cherry Cookies (1986 Winner)

    -------------------------------------------------------------------------
    -------



    Recipe By: Chicago Tribune Annual Food Guide Holiday Cookie Contest

    Serving Size: 48



    1 1/2 cups Flour
    1/2 cup Unsweetened cocoa powder
    1/4 teaspoon Salt
    1/4 teaspoon Baking powder
    1/4 teaspoon Baking soda
    1/2 cup Butter or margarine, Softened
    1 cup Sugar
    1 Egg
    1 1/2 teaspoons Vanilla
    48 Maraschino cherries
    Frosting
    6 ounces Semisweet chocolate chips
    1/2 cup Sweetened condensed milk
    Cherry juice (4 to 5 tsp)


    1. In bowl, stir together flour, cocoa, salt, baking powder and baking
    soda. In another bowl, beat butter and sugar until fluffy. Add egg and
    vanilla to butter-sugar mixture and beat well. Gradually add dry
    ingredients to butter-sugar mixture and beat until well blended.

    2. Shape dough into 1-inch balls. Place on ungreased cookie sheet and
    push down center of each ball with thumb. Drain cherries and reserve
    juice. Place 1 cherry in center of each indentation. Heat oven to 350
    degrees.

    3. For frosting, put chocolate chips and sweetened condensed milk in
    small saucepan. Heat until chocolate melts. Stir in 4 teaspoons cherry
    juice. If too thick, add more juice.

    4. Spoon 1 teaspoon frosting over each cherry. Spread to cover cherry.
    Bake 10 minutes or until done. Do not overcook. Remove to wire rack and
    cool. The cookies freeze nicely.

    From the Chicago Tribune annual Food Guide Holiday Cookie Contest
    December 4, 1986

    Brought to you by Grassroots Recipes Mastercook Collections and Deirdre
    Dee Cox

    http://www.grassrootsrecipes.com
    --
    Barb, Mother Superior, HOSSSPoJ
    http://web.me.com/barbschaller
    Updated 4-24-2010 with food story and pictures

  17. #17
    Melba's Jammin' Guest

    Default Re: What do I do with ...

    In article
    <[email protected]>,
    Dan Abel <[email protected]> wrote:

    > In article
    > <[email protected]>,
    > Silvar Beitel <[email protected]> wrote:
    >
    > > 3/4 of a jar of maraschino cherries?
    > >
    > > (Used 1/4 to decorate a good old pineapple upside-down cake.)

    >
    > ObOnTopicThread: Make chocolate covered cherries with them!


    I made this recipe once. What a PITA. My late FIL loved them. The
    centers liquefied, yust like a store-bought chocolate-covered cherry
    candy.


    Chocolate Covered Cherries

    Recipe By: Mary Hart column, Minneapolis Morning Tribune 1960s

    Serving Size: 70

    Ingredients:
    5 cups sugar
    1/2 teaspoon cream of tartar
    1/2 teaspoon glycerin
    2 cups hot water
    2 egg whites beaten very dry
    70 maraschino cherries
    almond extract
    1 cup chocolate pieces
    1/4 square paraffin wax

    Mix sugar, cream of tartar, glycerin, and hot water. Put over high heat
    until it dissolves and starts bubbling clear. Put on lid for 5 minutes
    (watch so it doesn't boil over; lower the heat). Remove cover and put
    in candy thermometer and boil to 240 degrees, not stirring much.

    Pour into a 4-sided cookie sheet that has been rinsed in cold water and
    excess water shaken off. Keep mixture level in pan and set to cool.
    When warm to touch, spread very dry egg whites on top.

    Work it all together. (Recipe submitter usually uses ice cream spade to
    get it started, sometimes her hands if it cools too much.) Work it
    until mixture loses gloss and begins to harden. Let stand a while.

    Add flavoring. For cherries, add almond extract. Just keep adding,
    mixing, and tasting until the flavor is right for you.

    Put some powdered sugar into a dish, using the sugar to keeps your hands
    dusted while you coat the cerries. Drain the cherries well on paper
    towels and wrap some of the white mixture around each cherry. Freeze
    cherries before coating for best results.

    Coat with chocolate and paraffin that have been melted together. Makes
    about 70 candies.


    --
    Barb, Mother Superior, HOSSSPoJ
    http://web.me.com/barbschaller
    Updated 4-24-2010 with food story and pictures

  18. #18
    Dimitri Guest

    Default Re: What do I do with ...


    "Silvar Beitel" <[email protected]> wrote in message
    news:[email protected]...
    > 3/4 of a jar of maraschino cherries?
    >
    > (Used 1/4 to decorate a good old pineapple upside-down cake.)
    >
    > --
    > Silvar Beitel


    Drink many many Manhattans

    Dimitri


  19. #19
    Andy Guest

    Default Re: What do I do with ...

    Silvar Beitel <[email protected]> wrote:

    > Ah, yes, I vaguely recall a (probably pound - my guess is your guess)
    > cake with bits of maraschino cherries in it from my childhood. Will
    > have to look for a recipe for that. It would certainly appeal to me!
    >
    > --
    > Silvar Beitel



    The only thing Pop ever drank was a whiskey sour at family get togethers at
    our house. He'd drop in a maraschino into his single cocktail of the day
    but he sure liked getting the rest of the family drunk, putting the liquor
    cabinet out onto the kitchen table so he wouldn't have to bartend.

    I once tried a maraschino cherry and thought it tasted vile. Too sweet and
    red dye #2 coal tar dyed, iirc. ICK!

    Andy

  20. #20
    Kalmia Guest

    Default Re: What do I do with ...

    On Apr 27, 1:55*pm, Silvar Beitel <silverbee...@net1plus.com> wrote:
    > 3/4 of a jar of maraschino cherries?
    >
    > (Used 1/4 to decorate a good old pineapple upside-down cake.)
    >
    > --
    > Silvar Beitel


    Chop fine in a food processor and mash in with cream cheese. Pawn off
    on your next ba bagel eating guests.

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