AUNT FANNY'S SWEET CHERRY FROZEN LOAF
When I was a little girl I spent many happy weekends at my grandma's house. Grandma's Aunt Fanny - who was then in her seventies - would visit occasionally, and would always bring this dish - her speciality! This is an old classic recipe (Aunt Fanny made it in the 1960's and 1970's) that has stood the test of time! We all loved it! Representative photo by Bing; next time I make it I will 'try' to remember to take a picture!
Provided by Martha Price @karenella1
Categories Fruit Desserts
Number Of Ingredients 9
Steps:
- Drain fruits. Reserve a few cherries and orange segments for garnish. Beat cream cheese til fluffy; blend in sour cream, sugar and salt. Fold in fruits, marshmallows and pecans. Pour into 8 and 1/2-inch by 4 and 1/2-inch loaf pan and freeze 6 hours or overnight. Unmold; add garnish.
CHEERY CHERRY LOAF
You can serve this loaf year-round- but its cherries give it a pretty Christmasy look. In addition to being a lovely gift, it's something I often include in meals at home. I have also entered my loaf in fairs, where it's always a winner. I'm a widow (three grown daughters) who enjoys baking and crafting.
Provided by Taste of Home
Time 1h20m
Yield 1 loaf (16 slices).
Number Of Ingredients 11
Steps:
- Drain red cherries, reserving liquid; add water, if needed, to liquid to equal 1/3 cup. Cut up cherries; set cherries and liquid aside. , In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, whisk the eggs, milk, butter and cherry liquid; stir into dry ingredients just until combined. Fold in the red and green cherries, pecans and orange zest. , Pour into a greased 9x5-in. loaf pan. Bake at 350° for 1 hour or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to wire rack.
Nutrition Facts : Calories 226 calories, Fat 8g fat (3g saturated fat), Cholesterol 38mg cholesterol, Sodium 226mg sodium, Carbohydrate 38g carbohydrate (22g sugars, Fiber 1g fiber), Protein 4g protein.
SWEET CHERRY PIE
This pie recipe is from my Fannie Farmer cookbook. Cherry pie is normally made with sour cherries but I like sweet cherries better so, luckily for me, this recipe was in my book. Everyone who has tried it has liked it.
Provided by Zaney1
Categories Pie
Time 1h10m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 425 degrees F.
- Line pie plate with half of the pie crust dough.
- Mix together cherries, sugar and tapioca.
- Pour into lined pie plate.
- Top with the other half of the crust.
- Seal the edges and cut in vents.
- Bake 10 min at 425 F then reduce heat to 350 F and bake for 30-40 min.
- longer until crust is lightly browned.
Nutrition Facts : Calories 318.5, Fat 15.7, SaturatedFat 3.9, Sodium 270.8, Carbohydrate 42.2, Fiber 2, Sugar 17.4, Protein 3.5
CHERRY-CHOCOLATE LOAF
I am very proud of my banana bread recipe, which is why I adapted it into this amazing cherry-chocolate loaf. While cherries really aren't anything like bananas, this really did work out extremely well--this loaf is a delicious option for breakfast, brunch, or dessert.
Provided by Chef John
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Time 1h50m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x4-inch loaf pan with 1 teaspoon butter and reserve.
- Whisk flour, salt, baking powder, and baking soda together in a bowl.
- Cream 1/2 cup butter and sugar together in another bowl with a spatula or an electric mixer until smooth and creamy. Beat in eggs one at a time with a whisk or an electric mixer, fully blending in the first egg before adding the next. Stir in yogurt and vanilla extract.
- Chop pitted cherries coarsely with a knife, or by pulsing on and off a few times in a food processor. Add to the wet ingredients along with the chocolate chunks and chopped walnuts. Stir briefly to combine. Batter may look curdled, but don't worry.
- Pour in the flour mixture and mix with a spatula until all the flour has disappeared. Transfer batter into the prepared loaf pan, making sure to smooth the top evenly and fill in the corners. Tap pan on the counter to release any air pockets.
- Bake in the preheated oven until nicely browned and a toothpick inserted into the center comes out clean, about 1 hour. Let bread rest in the pan for 15 minutes before removing to a wire rack.
- While bread is resting, combine powdered sugar and milk in a bowl for icing, adding more milk as needed to reach a thin, runny consistency.
- Brush icing over loaf, allowing to drip down the sides. Let cool completely before slicing and serving, about 20 minutes more.
Nutrition Facts : Calories 321.1 calories, Carbohydrate 45.3 g, Cholesterol 52.6 mg, Fat 14.5 g, Fiber 1.5 g, Protein 5 g, SaturatedFat 6.9 g, Sodium 272.3 mg, Sugar 23.3 g
AUNT FANNIE'S DINNER
A quick and easy dinner. This goes great with garlic bread and a salad.
Provided by Diane Schwenke
Categories Main Dish Recipes Pasta
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- In a large skillet over medium heat, saute the ground beef for 5 minutes. Add the onion and saute for 5 to 10 more minutes. Season with garlic powder, salt and pepper to taste. Add the tomato sauce, stewed OR diced tomatoes, corn and cooked macaroni. Stir well and allow to heat through, about 5 to 7 minutes.
Nutrition Facts : Calories 317.6 calories, Carbohydrate 25.7 g, Cholesterol 68.9 mg, Fat 14.3 g, Fiber 2.9 g, Protein 23.2 g, SaturatedFat 5.4 g, Sodium 564.3 mg, Sugar 5.7 g
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