Cherry Almond Filling Recipes

Steps:

• In a large bowl, combine the cake mix, cracker crumbs and butter until crumbly. Beat in egg. Stir in chopped almonds. , Press onto the bottom and up the sides of a greased 14-in. pizza pan. Bake at 350° for 11-13 minutes or until lightly browned. Cool completely. , In a small bowl, beat cream cheese and sugar until smooth. Spread over crust. Top with pie filling. Sprinkle with sliced almonds. Store leftovers in the refrigerator.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Stir 1/2 teaspoon almond extract into each can of pie filling.
• Pour both cans of pie filling into the prepared baking dish. Sprinkle cake mix evenly over pie filling. Grate cold butter over top, distributing it as evenly as possible.
• Bake in the preheated oven until topping is golden brown, 50 to 60 minutes.

Steps:

• Preheat the oven to 350 degrees F.
• Start with the crumb mixture. In a medium bowl, combine the flour, brown sugar, 1/2 cup granulated sugar, cinnamon, salt and nutmeg.
• Cut the cold butter into pieces. Add the butter to the bowl and use a fork or pastry blender to cut it into the flour mixture. The mixture should resemble a moist, coarse meal. Add the slivered almonds and combine thoroughly.
• Place the still-frozen cherries in a bowl, add the remaining 1/2 cup granulated sugar, cornstarch and almond extract and gently stir the cherries to combine.
• Divide the cherries between 8 ramekins (about 1/2 cup each). Top with the crumb mixture, evening out the surface.
• Bake until the topping is crisp and golden brown, about 45 minutes. If the topping appears underdone, continue baking in 10 minute increments until it's done.
• To serve: Add the heavy cream and granulated sugar to the bowl of an electric mixer fitted with the whisk attachment and whip. Keep in the fridge until ready to serve.
• Serve the individual crisps warm or at room temperature with a dollop of freshly whipped cream or vanilla ice cream.

Steps:

• Drain cherries, reserving 2/3 cup juice in a saucepan; discard remaining juice. To the juice, add the cherries, sugar, butter and salt. In a small bowl, combine cornstarch and water until smooth; stir into cherry mixture. Bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat; stir in the almond extract and food coloring if desired. Cool. , Line a 9-in. pie plate with bottom pastry; add filling. Make a lattice crust. Trim, seal and flute edges. Bake at 375° for 45-50 minutes or until crust is golden and filling is bubbly. Cool on a wire rack.

Steps:

• Cake: Put the egg yolks in a mixer bowl & the egg whites into a small container & set aside. In a small bowl, combine the flours & the baking powder. Set aside. Grease & flour a 10x15x1 inch jelly roll pan & preheat oven to 375 degrees.
• Beat egg yolks & almond extract on high speed until thick & bright yellow (this takes several minutes) & then very slowly begin adding in the 1/3 cup of sugar, beating til nearly dissolved. Beat in the strawberry jam. Transfer this mixture to a smaller bowl & set aside.
• Wash & dry the mixer bowl & wire whip thoroughly, to remove any yolk mixture, & then add the egg whites. Beat on medium speed until soft peaks form. Slowly add the 1/2 cup sugar & beat until stiff peaks form.
• Gently fold egg yolk mixture into beaten egg whites until almost combined & then sprinkle the flour mixture in & fold everything together. Try to keep as much volume as possible during this step.
• Lightly spread batter into prepared jelly roll pan, making sure to push it into the corners too.
• Bake at 375 degrees for 12 minutes or until cake springs back when lightly touched.
• Remove from oven & gently loosen the edges of the cake from the pan.
• Lay out a large, clean kitchen towel & sprinkle the surface with powdered sugar. Quickly flip pan over onto powdered sugar & let cake fall out. Lightly dust the top with powdered sugar. From a short end, begin rolling both the cake & the towel into a log. Dusting additional powdered sugar on the underside of the towel as you go. Place rolled cake & towel on a wire rack to cool (45-60 minutes).
• Filling: Beat mascarpone cheese, cream cheese, butter & almond extract til combined. Begin adding powdered sugar, a cup at a time, until the mixture thickens but is still a spreading consistency.
• Stir in the chopped fresh cherries & a few drops of the red food coloring, if desired.
• Assembly: Unroll cake & spread filling to within one inch of the edges all the way around. Roll up cake & filling only this time, lay a medium piece (about 8") of waxed paper over the top of the roll & carefully wrap the roll in the paper. Transfer to a platter & place in the refrigerator for about an hour, turning the roll over at about 30 minutes to avoid a "flat area" from forming.
• When chilled, remove waxed paper & place roll seam side down on serving platter. Place 4 small dollops of whipped cream across the top of the roll & place one cherry on top of each dollop. Serve immediately or refrigerate until serving time.