Cherry Blinks Recipes

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CHERRY WINKS

Cookies are rolled in crushed corn flakes and topped with a quarter of a maraschino cherry.

Provided by Sally

Categories     Desserts     Fruit Dessert Recipes     Cherry Dessert Recipes

Yield 30

Number Of Ingredients 14



Cherry Winks image

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease baking sheets.
  • Cream the shortening with the sugar. Blend in the eggs, milk and vanilla.
  • Sift together the flour, baking powder, baking soda and salt. Add the flour mixture to the creamed mixture and mix well. Stir in the chopped pecans, chopped dates and 1/3 cup maraschino cherries.
  • Shape teaspoonful sized chunks of dough into balls. Roll each ball in the crushed corn flakes. Place balls on the prepared baking sheets and top each cookie with 1/4 maraschino cherry.
  • Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes. Let cool completely before storing in airtight containers.

Nutrition Facts : Calories 164.2 calories, Carbohydrate 21.6 g, Cholesterol 12.5 mg, Fat 8.2 g, Fiber 1.1 g, Protein 2 g, SaturatedFat 1.6 g, Sodium 98.3 mg, Sugar 10.3 g

¾ cup shortening
1 cup white sugar
2 eggs
2 tablespoons milk
1 teaspoon vanilla extract
2 ¼ cups sifted all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup chopped pecans
1 cup dates, pitted and chopped
⅓ cup maraschino cherries, chopped
2 ½ cups crushed cornflakes cereal
10 maraschino cherries, quartered

CHERRY VANILLA BLINTZES

Provided by Food Network

Categories     dessert

Time 3h5m

Yield 8 blintzes to serve 4

Number Of Ingredients 16



Cherry Vanilla Blintzes image

Steps:

  • Put the milk, water, eggs, and flour into a food processor or blender and process until smooth, about 10 seconds. If necessary, scrape down any solids that stick to the sides. Add the butter and process for a few more seconds to blend. Refrigerate, covered, for at least 2 hours or overnight. Set a 10-inch, non-stick crepe pan over moderately high heat, then spray with non-stick vegetable spray. When the pan is hot, remove the pan from the heat and add 2 tablespoons of batter, swirling to coat the bottom of the pan. Cook for 1 1/2 minutes and lightly browned. Set aside on a plate, cooked side up, and continue with the remainder of the batter.
  • Place 2 tablespoons of Cherry Filling in the lower center of the blintz. Fold up once from the bottom then fold over the sides. Roll up the rest of the way. Repeat with the rest. Heat 1 tablespoon of canola oil and 1 tablespoon of butter in a pan. In 4 small batches, fry the blintzes fold side down until golden brown. Gently flip to fry the other side. Serve with sour cream or yogurt.
  • In a small saucepan, cover the cherries with water and bring to a boil. Remove from the heat and let rest. In a bowl, mix together the cream cheese, vanilla, sugar and egg until blended. Gently mix in the pot, farmer or cottage cheese. Drain the cherries and fold in.

1/2 cup milk
1/2 cup water
3 large eggs
1 cup all-purpose flour
2 tablespoons melted butter
Nonstick vegetable spray
Cherry Filling, recipe follows
2 tablespoons canola oil
2 tablespoons butter
Sour cream or yogurt, as an accompaniment
1/2 cup dried cherries
1/4 pound cream cheese, at room temperature
1-teaspoon vanilla extract or 1/2 scraped vanilla bean
2 tablespoons sugar
1 large egg
1 pound (2 cups) farmer's cheese, pot cheese or cottage cheese

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