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Categories:
sweet cherries lemon juice almond red food coloring shortening sugar egg flour baking powder salt milk sugar cornstarch water sweet cherries red food coloring cream
Viewed: 54 - Published at: 4 years agoIngredients
- 1 cup fresh or frozen pitted dark sweet cherries, thawed and drained
- 1 tablespoon lemon juice
- 1-1/2 teaspoons almond extract, divided
- 1/4 teaspoon red food coloring, optional
- 1/3 cup shortening
- 2/3 cup sugar
- 1 egg
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/3 cup milk
- 1/2 cup sugar
- 4-1/2 teaspoons cornstarch
- 1/4 cup water
- 2 cups fresh or frozen pitted dark sweet cherries
- 1/4 teaspoon red food coloring, optional
- Whipped cream or vanilla ice cream
Method
- In a small bowl, combine cherries, lemon juice, 1/2 teaspoon extract and food coloring if desired; toss to coat. Spoon into four greased 10-oz. custard cups or ramekins.
- In a small bowl, cream shortening and sugar. Beat in egg and remaining extract. Combine flour, baking powder and salt; add to the creamed mixture alternately with milk. Spoon over cherry mixture.
- Bake, uncovered, at 375° for 20-25 minutes or until golden brown. Cool in cups for 10 minutes.
- Meanwhile, in a large saucepan, combine sugar and cornstarch. Stir in water until blended. Add cherries and food coloring if desired. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Invert puffs onto dessert plates; top with warm cherry sauce and whipped cream.
