Tuesday, April 5, 2011

Cherry Snowballs

Recipe from allrecipes.com


  • 1 cup butter (no substitutes), softened
  • 1/2 cup confectioners' sugar
  • 1 tablespoon water
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 cup quick-cooking oats
  • 1/2 teaspoon salt
  • 36 maraschino cherries, well drained
  • 2 cups confectioners' sugar
  • 1/4 cup milk
  • 2 cups flaked coconut, finely chopped


  1. In a mixing bowl, cream butter, sugar, water and vanilla. Combine flour, oats and salt; gradually add to the creamed mixture. Shape a tablespoonful of dough around each cherry, forming a ball. Place 2 in. apart on ungreased baking sheets. Bake at 350 degrees F for 18-20 minutes or until bottoms are browned. Remove to wire racks to cool. Combine sugar and enough milk to achieve smooth dipping consistency. Dip cookies, then roll in coconut.

Thursday, February 24, 2011

Giant Turnover

Nothing beats a warm dessert on a cold day! Here is a recipe for a giant fruit turnover, big enough to share!


1 lb (total) apples and pears, peeled and cored
1/4 dried cherries
1/4 cup chopped nuts
3 tbsp sugar
1 tbsp dry bread crumbs
1/4 tsp. cinnamon
1 sheet frozen puff pastry, thawed (about 8 1/2 oz)
1 egg, lightly beaten

1. Cut fruit into small cubes. Toss with cherries, nuts, sugar, bread crumbs, and cinnamon
2. Don't unfold pastry, but roll it into a 14 inch square on parchment lined baking sheet. Spoon filling onto bottom half of dough, leaving at least an inch border to close the turnover. Wet the edges with water, fold over and seal the edges with a fork. Brush the top with beaten egg. Prick turnover in 3 places.
3. Bake at 400 degrees for 15 minutes, then lower temperature to 350 degrees and bake an additional 20 minutes, or until puffed and golden.

All of the fruit for this recipe can be found at The Red Barn. You can also buy a fruit corer/slicer/peeler there as well!

Recipe by Dorie Greenspan.