Chozengirl
Gold Member
- 781
Delicious Cherry Dessert Recipe for Your Festival Booth
- Thread starter Chozengirl
- Start date
Click For Summary
Discussion Overview
The thread centers around sharing and discussing various dessert recipes that incorporate cherries, particularly in the context of a Cherry Festival Booth. Participants exchange ideas and personal experiences with different cherry-based desserts.
Discussion Character
- Anecdotal
- Opinion-based
Main Points Raised
- One participant inquires about simple cherry dessert recipes for a festival booth.
- Another participant suggests lightly grilled pound cake topped with cherries.
- One participant shares a detailed recipe for Cherry Almond Angel Roll, highlighting its preparation steps and ingredients.
- Another participant mentions a Chocolate Cherry Skillet Cake, expressing enthusiasm for the recipe.
- One participant introduces a Double Chocolate Cherry Dessert Pizza, providing a step-by-step preparation method.
- Another participant recalls the cherry pizza as a delicious option and suggests Tuxedo Brownie Bites topped with cherries.
- One participant proposes a Black Forest Torte as an idea for using cherries.
- Another participant mentions a Peachy Cheese Coffee Cake that can be made with cherries, noting its popularity at shows.
- One participant expresses a fondness for cheesecake with cherries, sharing that it was a favorite recipe that drew them to Pampered Chef.
Areas of Agreement / Disagreement
Views differ on the best cherry dessert options, with multiple participants sharing various recipes and personal favorites, indicating no clear consensus on a single preferred recipe.
Contextual Notes
The discussion reflects personal experiences and preferences regarding cherry desserts, particularly in relation to festival settings.
Who May Find This Useful
Consultants looking for creative cherry dessert ideas for events or festival booths may find the shared recipes and experiences beneficial.
ChefBeckyD
Gold Member
- 20,320
DebbieSAChef
- 2,144
CherriesHere are a few I found:
Cherry Almond Angel Roll
1 package (16 oz) angel food cake mix
1 package (2.25 ounces) sliced almonds, chopped
½ cup powdered sugar
½ cup cherry preserves
1 container (8 ounces) sour cream
1 container (8 ounces) frozen whipped topping, thawed
½ teaspoon almond extract
2/4 drops red food coloring (optional)
1 package (3.4 ounces) white chocolate instant pudding and pie filling
Additional powdered sugar (optional)
Preheat oven to 350° F/ Line Stoneware Bar Pan with a 13 inch pieces of Parchment Paper. Prepare cake mix according to package directions. Pour batter over parchment Paper, Spreading evenly. Chop almonds using Food chopper; sprinkle evenly over batter. Bake 30-35 minutes or until top springs back when lightly touched with fingertip. Remove from oven.
Sprinkle powdered sugar over cake using Flour/Sugar Shaker. Place an additional 18-inch piece of parchment paper over cake. Invert Stackable Cooling Rack over paper. Carefully invert cake; remove pan. Peel Parchment Paper from bottom side of cake; discard. Starting at short end of cake, roll up cake in Parchment Paper jellyroll style. Cool completely.
Unroll cake and place on smooth side of large grooved cutting board. Spread cake with preserves. In Classic Batter Bowl, combine sour cream, whipped topping, almond extract and food coloring, if desired; mix well. Add pudding mix and whisk until thickened. Spread filling over cake to within 1 inch of edge; roll up cake. Refrigerate at least 30 minutes. Sprinkle cake with additional powdered sugar, if desired. Slice using serrated bread knife.
Yield: 12 servings.
Chocolate Cherry Skillet Cake
3 eggs, separated
1 can (21 ounces) cherry pie filling
1/4 cup water
1/2 teaspoon almond extract
1 package (18.25 ounces) devil's food cake mix
1 jar (11.7 ounces) hot fudge ice cream topping
1/3 cup sliced almonds, toasted
Frozen vanilla yogurt or thawed, frozen fat-free whipped topping(optional)
Preheat oven to 350°F. Lightly spray Family (12-in.) Skillet with
oil using Kitchen Spritzer. Separate eggs over Classic Batter Bowl
using Egg Separator; set yolks aside for another use. Lightly whisk egg
whites. Add pie filling, water and almond extract; mix well. Add cake
mix; mix until well blended using Classic Scraper. Pour batter over
bottom of skillet, spreading evenly.
Bake, uncovered, 25-30 minutes or until Cake Tester inserted in
center comes out clean. Using Oven Mitts, carefully remove from oven to
Stackable Cooling Rack; cool 10 minutes. Loosen edges of cake with
Skinny Scraper. Carefully invert cake onto Round Platter or large,
heat-safe serving plate.
Using Skinny Scraper, stir ice cream topping until smooth;
carefully spread evenly over top of cake. Sprinkle almonds evenly around top edge
of cake. Cut into wedges using Slice 'N Serve(R). Serve warm with
frozen yogurt or whipped topping, if desired.
Yield: 16 servings or 24 sample servings
You could also do a Cherry Trifle with pound cake, whipped cream and cherry pie filling.
You could also do a chocolate cherry cake in the fluted stone.
Debbie
Cherry Almond Angel Roll
1 package (16 oz) angel food cake mix
1 package (2.25 ounces) sliced almonds, chopped
½ cup powdered sugar
½ cup cherry preserves
1 container (8 ounces) sour cream
1 container (8 ounces) frozen whipped topping, thawed
½ teaspoon almond extract
2/4 drops red food coloring (optional)
1 package (3.4 ounces) white chocolate instant pudding and pie filling
Additional powdered sugar (optional)
Preheat oven to 350° F/ Line Stoneware Bar Pan with a 13 inch pieces of Parchment Paper. Prepare cake mix according to package directions. Pour batter over parchment Paper, Spreading evenly. Chop almonds using Food chopper; sprinkle evenly over batter. Bake 30-35 minutes or until top springs back when lightly touched with fingertip. Remove from oven.
Sprinkle powdered sugar over cake using Flour/Sugar Shaker. Place an additional 18-inch piece of parchment paper over cake. Invert Stackable Cooling Rack over paper. Carefully invert cake; remove pan. Peel Parchment Paper from bottom side of cake; discard. Starting at short end of cake, roll up cake in Parchment Paper jellyroll style. Cool completely.
Unroll cake and place on smooth side of large grooved cutting board. Spread cake with preserves. In Classic Batter Bowl, combine sour cream, whipped topping, almond extract and food coloring, if desired; mix well. Add pudding mix and whisk until thickened. Spread filling over cake to within 1 inch of edge; roll up cake. Refrigerate at least 30 minutes. Sprinkle cake with additional powdered sugar, if desired. Slice using serrated bread knife.
Yield: 12 servings.
Chocolate Cherry Skillet Cake
3 eggs, separated
1 can (21 ounces) cherry pie filling
1/4 cup water
1/2 teaspoon almond extract
1 package (18.25 ounces) devil's food cake mix
1 jar (11.7 ounces) hot fudge ice cream topping
1/3 cup sliced almonds, toasted
Frozen vanilla yogurt or thawed, frozen fat-free whipped topping(optional)
Preheat oven to 350°F. Lightly spray Family (12-in.) Skillet with
oil using Kitchen Spritzer. Separate eggs over Classic Batter Bowl
using Egg Separator; set yolks aside for another use. Lightly whisk egg
whites. Add pie filling, water and almond extract; mix well. Add cake
mix; mix until well blended using Classic Scraper. Pour batter over
bottom of skillet, spreading evenly.
Bake, uncovered, 25-30 minutes or until Cake Tester inserted in
center comes out clean. Using Oven Mitts, carefully remove from oven to
Stackable Cooling Rack; cool 10 minutes. Loosen edges of cake with
Skinny Scraper. Carefully invert cake onto Round Platter or large,
heat-safe serving plate.
Using Skinny Scraper, stir ice cream topping until smooth;
carefully spread evenly over top of cake. Sprinkle almonds evenly around top edge
of cake. Cut into wedges using Slice 'N Serve(R). Serve warm with
frozen yogurt or whipped topping, if desired.
Yield: 16 servings or 24 sample servings
You could also do a Cherry Trifle with pound cake, whipped cream and cherry pie filling.
You could also do a chocolate cherry cake in the fluted stone.
Debbie
dannyzmom
Gold Member
- 9,271
Chozengirl
Gold Member
- 781
pamperedlinda
Gold Member
- 10,156
this one is really good too
Double Chocolate Cherry Dessert Pizza
1 package (18 ounces) refrigerated chocolate chip cookie dough
2 packets (1 ounce each) pre-melted unsweetened chocolate flavor (can also substitute 2 squares unsweetened chocolate - melt in Classic Batter Bowl on High for 45 second, stirring every 15 seconds until smooth)
1 package (8 ounces) cream cheese, softened
¼ cup powdered sugar
1 tablespoon milk
½ teaspoon almond extract
1 container (8 ounces) frozen whipped topping, thawed, divided
1 can (21 ounces) cherry pie filling
¼ cup sliced natural almonds, toasted
1. Preheat oven to 350 degrees. Crumble cookie dough into Classic Batter Bowl. Add unsweetened chocolate; stir with Bamboo Spoon until thoroughly blended.
2. Shape cookie dough into a ball in center of Large Round Stone. Using lightly floured Baker’s Roller, roll out dough to 11 ½ inch circle, about ¼ inch thick. Bake 12 – 14 minutes or until edges of cookie are set and center is no longer moist. (Cookie will be soft, do not overbake.) Remove baking stone to Stackable Cooling Rack. Cool cookie 10 minutes. Carefully loosen cookie from baking stone using Serrated Bread Knife; cool completely on baking stone.
3. In Small Batter Bowl, mix cream cheese, powdered sugar, milk, and almond extract until well blended. Attach open star tip to Easy Accent Decorator; fill with whipped topping. Fold remaining whipped topping into cream cheese mixture.
4. Spread cream cheese mixture over cooled cookie to within ½ inch of edge using Large Spreader. Spoon pie filling over cream cheese. Pipe 16 whipped topping rosettes evenly around outside edge. Garnish with any remaining whipped topping. Sprinkle with almonds. Refrigerate 2 hours. Cut into wedges using Slice & Serve.
To toast almonds, spread almonds in a single layer in Small Bar Pan. Bake at 350 for 10 – 12 minutes or until golden brown. (These can be toasted in the oven at the same time the cookie is being baked.)
Double Chocolate Cherry Dessert Pizza
1 package (18 ounces) refrigerated chocolate chip cookie dough
2 packets (1 ounce each) pre-melted unsweetened chocolate flavor (can also substitute 2 squares unsweetened chocolate - melt in Classic Batter Bowl on High for 45 second, stirring every 15 seconds until smooth)
1 package (8 ounces) cream cheese, softened
¼ cup powdered sugar
1 tablespoon milk
½ teaspoon almond extract
1 container (8 ounces) frozen whipped topping, thawed, divided
1 can (21 ounces) cherry pie filling
¼ cup sliced natural almonds, toasted
1. Preheat oven to 350 degrees. Crumble cookie dough into Classic Batter Bowl. Add unsweetened chocolate; stir with Bamboo Spoon until thoroughly blended.
2. Shape cookie dough into a ball in center of Large Round Stone. Using lightly floured Baker’s Roller, roll out dough to 11 ½ inch circle, about ¼ inch thick. Bake 12 – 14 minutes or until edges of cookie are set and center is no longer moist. (Cookie will be soft, do not overbake.) Remove baking stone to Stackable Cooling Rack. Cool cookie 10 minutes. Carefully loosen cookie from baking stone using Serrated Bread Knife; cool completely on baking stone.
3. In Small Batter Bowl, mix cream cheese, powdered sugar, milk, and almond extract until well blended. Attach open star tip to Easy Accent Decorator; fill with whipped topping. Fold remaining whipped topping into cream cheese mixture.
4. Spread cream cheese mixture over cooled cookie to within ½ inch of edge using Large Spreader. Spoon pie filling over cream cheese. Pipe 16 whipped topping rosettes evenly around outside edge. Garnish with any remaining whipped topping. Sprinkle with almonds. Refrigerate 2 hours. Cut into wedges using Slice & Serve.
To toast almonds, spread almonds in a single layer in Small Bar Pan. Bake at 350 for 10 – 12 minutes or until golden brown. (These can be toasted in the oven at the same time the cookie is being baked.)
chefann
Gold Member
- 22,050
Chef_Jeannie
- 38
Brandi2007
- 605
The Peachy cheese coffee cake in the All The Best cookbook has an option to substitute the peaches for cherries. I made it at two different shows and people loved it! It does say to serve it warm however I brought one into work the next day cold and it was gone very quickly with lots of compliments!
Frequently Asked Questions
What ingredients do I need for the Delicious Cherry Dessert Recipe?
For the Delicious Cherry Dessert Recipe, you will need fresh or canned cherries, sugar, cornstarch, lemon juice, vanilla extract, and your choice of crust (such as graham cracker or pie crust). You may also want to have whipped cream or ice cream for serving.
How long does it take to prepare the Cherry Dessert?
The preparation time for the Delicious Cherry Dessert is approximately 15-20 minutes, while the baking time can vary from 25 to 30 minutes, depending on your oven. Overall, you should plan for about an hour from start to finish.
Can I make the Cherry Dessert ahead of time for my festival booth?
Yes, you can prepare the Cherry Dessert ahead of time. It can be made a day in advance and stored in the refrigerator. Just be sure to cover it properly to maintain its freshness. Serve it chilled or at room temperature at your festival booth.
What kitchen tools do I need to make this dessert?
To make the Delicious Cherry Dessert, you will need basic kitchen tools such as a mixing bowl, measuring cups and spoons, a saucepan for cooking the cherry filling, a baking dish for the crust, and a spatula for spreading the filling. Optional tools include a pie server for serving the dessert.
How can I make this dessert gluten-free for my festival booth?
To make the Delicious Cherry Dessert gluten-free, simply use a gluten-free crust option, such as almond flour or a gluten-free graham cracker crust. Ensure that all other ingredients, including the cherries and sugar, are certified gluten-free to avoid cross-contamination.
Similar Pampered Chef Threads
- ajhunt2 Pampered Chef Recipes
Amanda Goode
- turtle15 Pampered Chef Recipes
ChefBeckyD
- nancycookspc Pampered Chef Recipes
annew
- deanna_g Pampered Chef Recipes
rlombas
- doughmama Pampered Chef Recipes
DeannaK1022
- kaseydee Pampered Chef Recipes
wadesgirl
- Nfldfran Pampered Chef Recipes
Sheila
- forkatieb Pampered Chef Recipes
Julie Henne
- deanna_g Pampered Chef Recipes
Amanda Goode
- kcmckay Pampered Chef Recipes
Amyskitchen2