3/4 of a jar of maraschino cherries?

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

--
Silvar Beitel

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

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

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

"Silvar Beitel" > wrote in message
...
> 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.

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.

In article
>,
Silvar Beitel > 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

On Tue, 27 Apr 2010 14:07:58 -0400, " Joe" > wrote:

>
>"Silvar Beitel" > wrote in message
...
>> 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.

On Tue, 27 Apr 2010 14:17:18 -0400, Dave Smith
> 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.

On Apr 27, 2:40 pm, Dan Abel > wrote:
> In article
> >,
> Silvar Beitel > 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

"Silvar Beitel" > wrote in message
...
> 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

On Apr 27, 2:02 pm, "James Silverton" >
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

On Apr 27, 10:55*am, 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

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!

merryb wrote:
> On Apr 27, 10:55 am, 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
>
> 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.

In article
>,
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


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

In article
>,
Dan Abel > wrote:

> In article
> >,
> Silvar Beitel > 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

"Silvar Beitel" > wrote in message
...
> 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

On Apr 27, 1:55*pm, 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

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

On 2010-04-27 11:17:18 -0700, Dave Smith said:

> 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...

It can't take a while, but hard work pays off.
--
If you limit your actions in life to things that nobody can possibly
find fault with, you will not do much. -- Lewis Carroll

On Apr 27, 1:02*pm, "James Silverton" >
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.
>
> --
>
> James Silverton
> Potomac, Maryland
>
> Email, with obvious alterations: not.jim.silverton.at.verizon.not

You can use it like candied fruit in Stollen or any type of fruitcake.

N.

Dave Smith wrote:
> Silvar Beitel wrote:
>
>> 3/4 of a jar of maraschino cherries?
>
> Use them one at a time as a garnish in Manhattans

And whiskey sours.

> or save them for decorating cakes and cookies.

I think "and". At the rate I go through manhattans or whiskey sours a
jar of them might last the rest of my life (or half of my twenties but
time has this way of running forward not backward) but the Yule holidays
come every winter.

Or the evil use - They go in fruit cake. It turns out there isn't just
one in the world that gets passed around each holiday!

Doug Freyburger wrote:
> Dave Smith wrote:
>> Silvar Beitel wrote:
>>
>>> 3/4 of a jar of maraschino cherries?
>> Use them one at a time as a garnish in Manhattans
>
> And whiskey sours.

Dang, I have to try one of those some day. I have never had one.
Manhattans are my favourite drink.


>
>> or save them for decorating cakes and cookies.
>
> I think "and". At the rate I go through manhattans or whiskey sours a
> jar of them might last the rest of my life (or half of my twenties but
> time has this way of running forward not backward) but the Yule holidays
> come every winter.

I have a Manhattan almost every day.

> Or the evil use - They go in fruit cake. It turns out there isn't just
> one in the world that gets passed around each holiday!

My light fruitcake recipe calls for candied cherries, not maraschino.

In article
>,
merryb > wrote:

> On Apr 27, 12:46*pm, Melba's Jammin' >
> wrote:
(snipped)
> > 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

(snipped)
> > Recipe By: Chicago Tribune Annual Food Guide Holiday Cookie Contest
(snipped)
> Thanks for posting that, Barb!


My pleasure.

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

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

I'd make whisky sours if it was me. One cherry per whisky sour. You have
the exact amount it takes to either get married, go to jail, get beat up,
beat up someone, or buy a new car.

Be careful what you choose.

Steve

visit my blog at http://cabgbypasssurgery.com watch for the book

A fool shows his annoyance at once, but a prudent man overlooks an insult.

> They'll keep for a while and are not bad in fruit salads or on some types
> of ice-cream.

I think they will keep forever. Didn't they find some in Tut's tomb?

Steve

"Dave Smith" > wrote in message
om...
> 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.

They also go good in an old fashioned.

Steve

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

Make 3 more cakes. The cherries will keep a long time.

other options:

make shirley temples
make manhattan cocktails
make fruit salad
make jello molds

Paul

Silvar Beitel wrote:
>
> 3/4 of a jar of maraschino cherries?

I've eaten my way through a ton of these pies, during the '50s nearly
every NYC eatery that was anything served a version... the Greek
diners made the best (14" diam X 6" high). They typically contained a
couple dozen quartered marachino cherries too.

Nesselrode
[NEHS-uhl-rohd]
Count Nesselrode, the 19th-century Russian diplomat, lived and ate
lavishly and had a number of rich dishes dedicated to him. The most
famous is Nesselrode pudding, developed by his head chef Mouy. It
consists of cream-enriched CUSTARD mixed with CHESTNUT puree, candied
fruits, currants, raisins and MARASCHINO LIQUEUR. This elegant mixture
is often frozen, or made into a pie or dessert sauce. Other dishes
named after the Count include a game soup and a braised sweetbread
dish, but none gained the same fame as the Nesselrode pudding.

© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.

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



Refrigerate until you crave the cake again. They keep forever.

gloria p

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

Send them to John Kuthe?

--
Jean B.

zxcvbob wrote:
> 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


Here's the recipe that I've used a couple of times:


*Chocolate Sundae Cookies*
(from http://basicallybaked.wordpress.com)

1 1/2 cup flour
1/2 tsp baking soda
1/2 tsp salt
2/3 cup brown sugar
1/2 cup butter
1 egg
2 Tbsp milk
1/4 cup maraschino cherry juice
2 oz. melted unsweetened chocolate
1/2 cup chopped walnuts
1/4 cup chopped maraschino cherries
18 large marshmallows, cut in half

Whisk together the flour, soda, and salt. Set aside. Cream the
butter and sugar; thoroughly blend in the egg. Stir in half the dry
ingredients. Add the cherry juice and milk. Stir in the remaining
dry ingredients until completely combined. Blend in the melted
chocolate. Stir in the nuts and cherries. Drop by rounded
teaspoons onto ungreased cookie sheets. Bake at 350 degrees for 10
to 12 minutes. [10 works better in my oven] Place one marshmallow
half cut-side-down on each hot cookie. Cool on wire rack. Top with
Chocolate Frosting.


*Chocolate Frosting*

Combine 1/4 cup butter, 1/4 cup milk, and 1 cup sugar in a saucepan.
Bring to a boil over medium heat, and boil for 30 seconds. Stir
in 1 cup chocolate chips until melted.


--
Bob

On Apr 27, 8:34 pm, zxcvbob > wrote:

> *Chocolate Sundae Cookies*
> *Chocolate Frosting*

Ooh, that looks good! Thanks, Bob.

And everyone else for the great advice!

--
Silvar Beitel

In article
>,
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

Just hang on to them in the refrigerator until you want to bake again.
:-) They last forever and a day! They are good chopped fine into
muffins or pancakes, or used to garnish various drinks. Also good on top
of a dish of ice cream.

Have fun!

They may also be chocolate dipped for a real treat.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine