Cherry Cream Crown Recipes

Steps:

• 1. Cream butter and cream cheese at medium speed. Gradually add sugar and beat until fluffy. Add egg yolk and almond extract. Mix well. Gradually stir in flour. Cover and refrigerate for at least one hour.
• 2. Shape dough into one inch balls; dip top of ball in beaten egg white and then into the almonds. Place about 2 inches apart on a parchment lined cookie sheet. (Grease sheet if you do not have parchment.) Press a half cherry into the top of each ball.
• 3. Bake at 350° for 15 minutes. Cool on wire racks.

Steps:

• In a large bowl, beat cream cheese and pineapple. Stir in pie filling and pecans. Fold in whipped topping. Spoon into individual dessert dishes. Garnish each with additional whipped topping and a cherry if desired. Cover and chill until serving.

Steps:

• Place the cherry juice, milk, yogurt, and heavy cream into the bowl of a blender. Add the sugar, salt, cherries, and almond extract. Puree until only small bits of the cherries remain.
• Pour into a 1 1/2 quart ice cream maker and freeze according to manufacturer's directions.

Steps:

• Thaw three puff pastry sheets (save remaining sheet for another use). Unfold pastry; cut each into four squares. Gently press squares into greased jumbo muffin cups, pulling corners up and out of cups; press corners down onto muffin pan. , In a small bowl, combine the flour, pecans, brown sugar and cinnamon. Cut in butter until crumbly. Sprinkle 1 heaping tablespoonful into each muffin cup. , In a large bowl, beat cream cheese and sugar until smooth. Beat in eggs on low speed just until combined. Stir in vanilla. Spoon into pastry cups., Bake at 400° for 20-25 minutes or until filling is almost set and pastry is golden brown. Cool completely on wire racks. Refrigerate, uncovered, for 1 hour or until set. , For glaze, in a small bowl, combine confectioners' sugar and enough water to achieve a drizzling consistency. Garnish crowns with fresh berries if desired; drizzle with glaze. Refrigerate leftovers.