Ingredients
1/2 cup granulated sugar
1/4 cup, plus 3 tablespoons all-purpose flour
6 cups pitted frozen cherries, thawed
1 cup quick-cooking oats
1/2 cup firmly packed brown sugar
1/4 cup butter, softened
1/2 cup sliced almonds
Directions
Preheat the oven to 350 degrees F. Lightly grease a 13 by 9-inch baking pan.
In a large bowl, combine the sugar and 3 tablespoons flour. Add the cherries, tossing gently to coat. Spoon the mixture into the prepared pan.
In a medium bowl, combine the oats, brown sugar, and remaining 1/4 cup flour. Using a pastry blender, cut in the butter until the mixture is crumbly. Stir in the almonds. Sprinkle evenly over the cherry mixture. Bake until hot and bubbly and the topping is golden brown, about 30 minutes. Let stand for 15 minutes before serving.
SOURCE
Cherry
Ingredients
3 1/2 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
2 large eggs, lightly beaten
1 cup sour cream
1 cup cooked mashed sweet potato (about 1 medium potato)
Vegetable oil, for frying
Directions
Maple Icing, recipe follows
1 cup finely chopped pecans
In a medium bowl, combine flour, sugar, baking powder, baking soda, cinnamon, and salt. In a large bowl, combine eggs, sour cream, and sweet potato. Gradually add flour mixture, stirring to combine. Turn dough out onto a heavily floured surface. Knead in flour with hands as needed (dough will be sticky). Roll out dough to 1/2-inch thickness. Cut out dough with a 2 1/4-inch round cutter. Cut out center of doughnuts with a 3/4-inch round cutter. Re-roll dough as needed.
In a Dutch oven, heat vegetable oil over medium heat to 360 degrees F. Cook doughnuts, in batches, in hot oil, 2 minutes per side, or until lightly browned. Drain on paper towels. Ice top of doughnuts with Maple Icing, and sprinkle with chopped pecans.
Maple Icing:
2 2/3 cups confectioners' sugar
3 to 4 tablespoons milk
1/4 teaspoon maple extract
In a small bowl, combine confectioners' sugar and 3 tablespoons milk; stir well. Add additional milk to reach desired consistency. Stir in maple extract.
Yield: 1 cup icing
SOURCE
Doughnuts
Ingredients
2 (3-ounce) boxes cheesecake instant pudding mix
2 cups heavy whipping cream
1 cup milk
2 cups sour cream
Vanilla Wafers
Fresh Raspberries
Whipped Cream, if desired
Directions
In medium bowl, combine pudding mix, cream, milk, and sour cream. Beat at medium speed with an electric mixer until soft peaks form. Cover and chill 2 to 3 hours.
In individual serving dishes, layer pudding mixture, vanilla wafers, and raspberries. Repeat layers, ending with raspberries, serve immediately. Top with whipped cream, if desired.
SOURCE
Raspberry Parfait
