1 - 10 of 261 for fresh cherry

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Heat oven to 400 degrees. Blend 1 1/4 cup sugar and cornstarch in small pan. Stir in cherries and extract. Cook, stirring constantly until mixture ...

Combine brownie mix, ... squares. Cool thoroughly before removing from pan. Also can use 1 can cherry pie filling instead of fresh cherries. Very moist.

Pit and slice ... drained, canned sweet cherries may be used when fresh cherries are not ... May be prepared early in the morning or a day ahead of time.

In a bowl, combine tapioca and sugar. Stir in cherries and let sit for at least 15 minutes. Add almond extract and food coloring, mix well and pour ...

In a large ... pie plate with cherry mixture; dot with ... foil; bake for 25 to 30 minutes more or until golden. Cool pie on a wire rack before serving.

Mix together and let set while preparing crust. Pour into pastry lined pie plate and dot with 3 tablespoons butter. Adjust top; seal with fluted ...

Combine cherries, tapioca, ... pie shell with cherry mixture, dot with ... mixture and seal edges of pie. Bake in hot oven (425 degrees) for 30-40 minutes.

In a large ... pie plate with cherry mixture, dot with ... for 30 minutes. Remove foil, bake for 25-30 minutes more or until golden. Cool on a wire rack.

Line a pie pan with dough. Mix with: Let fruit mixture stand 15 minutes. Preheat oven to 450 degrees. Pour fruit into pie shell and dot with 2 ...

Combine cornstarch, sugar ... on top of cherry mixture; bake at ... 20 minutes or until lightly browned. Yield 6 servings. About 202 calories per serving.

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