CHERRY CHIFFON ROYALE
Course: after church coffee hour, Dessert
Cuisine: American
Keyword: cake, christmas, gelatin
- 3 ounce powdered cherry gelatin
- ½ cup water
- 16 ounces can cherry pie filling
- 2 ounce package dessert topping mix
- 2 egg whites
- ¼ teaspoon cream of tartar
- ¼ cup sugar
- 2 packages ladyfingers *
In a saucepan combine gelatin and water; heat until gelatin dissolves.
Stir in pie filling.
Chill gelatin until it mounds when dropped from the spoon.
Prepare dessert topping mix according to package directions,
Beat egg whites with cream of tartar to soft peaks.
Slowly add sugar; continue beating to stiff peaks,
Fold dessert topping and beaten egg whites into gelatin mixture.
Line the bottom of an 8 x 8 X 2-inch pan with half of the ladyfingers.
Spoon 1/2 the gelatin mixture over the ladyfingers,
Make another layer of ladyfingers on top of gelatin.
Then cover with the remaining gelatin mixture.
Chill 3 to 4 hours or overnight until firm.
Cut into squares to serve.
* Pound cake cut into 1 x 3-inch pieces may be substituted for ladyfingers.
Cherry Angel Pie
Course: after church coffee hour, Dessert, pie
Cuisine: American
Keyword: Cherry, Cherry Pie, I like pie, pie
- 1 package cherry-flavored gelatin
- ½ cup sugar
- Cherry Juice & water to make 1 cup
- ½ cup cold water
- 1 cup cream
- 1⅔ cups red sour cherries drained & pitted
- Meringue crust
Dissolve gelatin and sugar in hot liquid.
Add cold water
Chill until thickened to egg white consistency.
Fold in whipped cream and cherries.
Pour into prepared crust and chill until firm.
Meringue crust
Course: after church coffee hour, Dessert
Cuisine: American
Keyword: Cherry, Cherry Pie, I like pie, pie, Pie Crust
- 2 egg whites
- ⅛ tsp cream of tartar
- ½ cup sugar
- ½ tsp vanilla
Beat 2 egg whites and ⅕ tsp cream of tartar until mixture is stiff and dry.
Add ½ cup sugar, two tablespoons at a time, beating after each addition until sugar is blended.
Add half teaspoon vanilla.
Spoon lightly into greased 9" pie plate, building up sides a little.
Bake in a 275° oven for 45-50 minutes.
Cherry Kuchen
Cuisine: German
Keyword: Kuchen
Author: Ann Bickman
- 2½ cups all purpose flour
- 1 cup sugar
- 3 tsp baking powder
- 1 cup butter
- 3 eggs
- ½ cup milk
- 1 tsp vanilla
- 21oz can cherry pie filling
Mix flour, sugar, baking powder.
Cut in butter with pastry blender.
Set aside 1 cup of crumbs.
Beat eggs, add milk and vanilla.
Add to flour crumb mixture.
Pour into a greased 9″x13″ pan.
Spoon pie filling on top.
Sprinkle with reserved crumbs.
Bake at 350° for 40 minutes.
Serve warm or cool.
random stuffs mostly vintage and found