maraschino cherries

Our delicious buttercream frosting flavored with yummy cherries. If you are a cherry lover, The Best Maraschino Cherry Buttercream Frosting  is the frosting for you!

The Best Maraschino Cherry Buttercream Frosting

(2 sticks) of Butter (Softened)

Powdered Sugar

Maraschino Cherry juice

6-8 Maraschino Cherries (diced)

Decorating Bags

Wilton 2D Decorating Tip

Mixer

In a mixer, cream together the butter and...

In a mixer, cream together the butter and powdered sugar on low speed until the powdered sugar and butter is completely combined.

Continue to beat on medium speed until it...

Continue to beat on medium speed until it is creamy.

Add the 1/4 cup Maraschino Cherry juice.

This is a "wet" frosting, if it too...

This is a "wet" frosting, if it too thin, add 1/2 cup additional powdered sugar. Keep adding powdered sugar 1/2 cup at a time until you get until you have the frosting at the desired consistency.

Finally gently fold in the 6-8 diced Maraschino...

Finally gently fold in the 6-8 diced Maraschino Cherries with a spoon.

This Ambrosia Salad from Delish.com is just like the one you remember. 

Ambrosia Salad

c. Cool Whip

sour cream

c. mini marshmallows

mandarin oranges, drained

pineapple

c. shredded coconut

c. halved maraschino cherries (stems removed), drained

c. toasted pecans

Leave out the Cool Whip, coconut, and maraschino cherries (too sweet.)

Add more sour cream and marshmallows.

Now yer talking!

Four plus stars!  Sounds yummy 😋!

My mama has always made an awesome ambrosia:  1.  Oranges (navel) peal with no outer white pieces cut up in small pieces.  2. Cherries.  3. Coconut shredded.  4.  Chopped pecans.  5.  Bananas sliced last, so they will not turn brown.  6.  Mama used cherry juice and a little sugar to sweeten this wonderful ambrosia. 
If there are leftovers, place in refrigerator, and it’s delicious for a snack, or breakfast!  Yummy 😋 
PS:  I plan to make this ambrosia for Thanksgiving and probably Christmas too!  I’ll use mandarin oranges instead of navel oranges.  Thank you.  Tina in GA, 🇺🇸

My Mother and Grandmother made this delicious treat every year on Thanksgiving and Christmas, a real treat for us kids.

Brought to family reunion. Made one with sliced almonds and one without instead of the pecans and it was a hit.. every bowl gone and I tripled the recipe

Combine amaretto, lemon, egg white and cherries with ice for a classic amaretto sour. A great cocktail to impress guests at a dinner party

Amaretto sour

amaretto

3-4 lemons, juiced (you will need 120 milliliters)

cherries

Put the amaretto, lemon juice, egg white and 4 tsp of the cherry syrup into a blender (you can also do this in a large cocktail shaker, you will just need to shake it very hard without adding any ice).  Whizz up the mixture a few times at a high speed until it is pale and starting to increase in volume. If your blender is suitable for use with ice, add a few handfuls and pulse just twice more to chill the mixture. Alternatively, just stir in the ice until the outside of the jug feels cold. Pour into glasses and garnish with cherries to serve.

This fun layer cake gets its inspiration from the Blue Hawaiian cocktail.

Blue Hawaiian Layer Cake

all-purpose flour

baking powder

salt

360 ml whole milk, room temp

226 g unsalted butter, softened

granulated sugar

coconut

coconut extract

unsalted butter, softened

sugar

rum extract light rum

heavy cream

pineapple chunks

blue curacao

orange extract

royal blue gel food color

Maraschino cherries

Make the cake layers: Preheat oven to 350 degrees. Grease pans and line with parchment. Sift together flour, baking powder, and salt. Whisk together egg whites and milk in a separate bowl.

Beat butter using the paddle attachment until soft and creamy. Add sugar gradually and beat until light and fluffy. Add the cream of coconut and mix until incorporated. Scrape down the bowl as needed. Beat in coconut extract.

Add flour mixture alternately with the egg white/milk mixture. Begin and end with flour mixture and beat until smooth on medium-low speed after each addition.

Divide batter between pans. Bake 6-inch cakes for 30 minutes or 8-inch cakes for about 35-40 minutes, or until a toothpick tester comes out clean. While the cakes are still hot in the pans, place a clean lint-free towel on top of the cakes and press gently to level them. Be careful because as you press this can cause steam to release. Fold the towel in half to double thickness; this will prevent burning your hand. Let cool slightly in pan, then turn out and cool completely. Torte each cake (cut in half horizontally) when completely cooled.

Make the buttercream: In an electric mixer fitted with the whisk attachment, mix together the butter and confectioners’ sugar on low speed. Gradually add the heavy cream until the mixture comes to spreading consistency. Add the rum extract and whip until light and fluffy. Remove half of the frosting and transfer it to a piping bag with no tip or coupler attached and cover the remaining frosting with a damp towel so it doesn’t dry out.

Assemble: Drain the pineapple chunks and pat them dry with a paper towel. Use the bottom of a glass to crush the chunks slightly and then pat dry again.

Pipe a small line of frosting around the top edge of one of the cake layers. Cover with a thin layer of rum frosting and scatter pineapple on top. Add another cake layer on top. Frost this layer but do not add pineapple. Top with a third cake layer, frost and add pineapple. The six-inch cake layers should go as follows:

Layer 1 – buttercream and pineapple

Layer 2 – buttercream

Layer 3 – buttercream and pineapple

Layer 4 – buttercream

Layer 5 – buttercream and pineapple

Layer 6 – top of cake, cover with buttercream

Apply a very thin layer of frosting on the outside of the entire cake (crumb coat) and then chill until firm.

You should have leftover rum buttercream in the piping bag. Save this for later use.

Meanwhile, make the blue curacao frosting.

Add 2 tablespoons blue curacao, the orange extract and the blue food color to the remaining frosting in the mixing bowl. Whip until well incorporated. Add additional confectioners’ sugar if the icing becomes too lax with these additions. Transfer the frosting to a piping bag with no coupler or tip attached.

When the cake is well-chilled, pipe blue frosting around the outside of the cake, about 2/3 of the way up. Continue the rest of the way up with the white rum frosting. Smooth the frosting with a spatula (don’t worry if the colors mix into each other – we want that to happen!). Use a bench scraper or cake smoother to even the buttercream on the sides of the cake. When you’re satisfied with the appearance, chill the cake until firm, about 30 minutes to 1 hour. To further smooth the frosting after chilling, use a spatula warmed in hot water (wipe dry first) to run over the surface of the frosting. This melts the butter in the buttercream and levels an uneven surface.

Drop a large open star decorator tip into a disposable piping bag and squeeze leftover rum buttercream into the bag. Pipe swirls of frosting on the top edge of the cake.

Garnish the cake with maraschino cherries and fresh pineapple slices. Store the cake in the refrigerator. Bring to room temperature before serving.

This tasty pineapple upside down bundt cake is a beautiful presentation of a well-loved and popular dessert that&#39;s quick and easy to make! This easy cake mix recipe makes it even faster to get this impressive dessert ready for all to enjoy!

Pineapple Upside Down Bundt Cake

butter

brown sugar ((packed))

oz pineapple slices ((drained, reserve the juice, cut slices in half))

maraschino cherries ((stems removed))

oz yellow cake mix

eggs ((room temperature))

water ((enough to total 1 cup with pineapple juice))

prep

Preheat your oven to 350°F (175°C) and coat your bundt pan with butter and flour.

melt

Pour the first 1/4 cup portion of melted butter into your bundt pan then sprinkle the brown sugar over the melted butter. Spread evenly over the bottom of your bundt pan.

fruit

Arrange the halved pineapple slices in the bottom of your bundt pan nestled into the ridges, then place a maraschino cherry between the slices. Push gently on the cherries to firmly place them in the brown sugar.

Combine the reserved pineapple juice with enough water to make 1 total cup of liquid. Mix the cake batter as directed on the box using the second 1/4 cup of melted butter, the pineapple juice with water, and the eggs.

transfer

Pour the mixed batter into your bundt pan gently so that the pineapple slices remain upright, do not spread.

bake

Bake at 350°F (175°C) for 30-35 minutes, or until an inserted cake tester, toothpick, or butter knife comes out clean. A fully baked cake should spring back to the touch.

flip

Place a plate or serving platter over the bottom of the bundt pan and invert the cake, then set aside for 5 minutes to allow the cake to release from the pan.

cool

Remove the bundt pan and continue cooling for 25 minutes, then serve warm or store for later.

Enjoy chocolate cookie balls with a fruity twist with these Chocolate-Cherry Cookie Balls. Chocolate-Cherry Cookie Balls are filled with creamy, chocolatey goodness with a vibrant cherry in the middle. We would say a cherry on top is nice, but a cherry inside is even better!

Chocolate-Cherry Cookie Balls

pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

vanilla creme-filled chocolate sandwich cookies, finely crushed

maraschino cherries, patted dry

red food coloring

red colored sugar

Mix cream cheese and cookie crumbs until blended.

Shape into 40 (1-1/4-inch) balls; press to flatten. Top each with cherry; wrap cream cheese mixture around cherry to completely enclose cherry. Re-roll into balls. Freeze 10 min.

Mix melted chocolate and food coloring until blended. Dip balls in chocolate; place on waxed paper-covered rimmed baking sheet. Sprinkle with sugar. Refrigerate 1 hour or until firm.

These Cherry-Chocolate Volcano Cookies feature a buttery mix of chocolate and maraschino cherry liquid where the lava would normally be.

Cherry-Chocolate Volcano Cookies

maraschino cherries, drained, divided

pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, divided

eggs

brown sugar

flour

peanuts

Tbsp. maraschino cherry liquid

Reserve 7 cherries; chop remaining cherries. Melt 8 oz. chocolate as directed on package. Add 1/4 cup butter; stir until melted. Stir in sugar and eggs. Add flour and baking powder; mix well. Stir in nuts and chopped cherries. Refrigerate 1 hour.

Heat oven to 350ºF. Drop rounded tablespoons of dough, 2 inches apart, onto pachment-covered baking sheets.

Bake 12 to 14 min. or until cookies are soft to the touch but tops are still slightly shiny. Cool on baking sheets 1 min. Remove to wire racks; cool completely.

Melt remaining chocolate; mix with remaining butter and cherry liquid until blended.

Quarter reserved whole cherries. Spread 1 tsp. chocolate glaze over each cookie; top with cherry piece.

Split up and prepare our Pudding-Banana Split recipe! Everyone will love the creamy frozen pudding texture of the result of this banana split recipe.

Pudding-Banana Split

pkg. (3.4 oz.) JELL-O French Vanilla Flavor Instant Pudding

milk

thawed COOL WHIP Whipped Topping, divided

vanilla wafers, divided

bananas

Beat pudding mix and milk in large bowl with whisk 2 min. Stir in 1-1/2 cups COOL WHIP; spread onto bottom of 8-inch square pan. Freeze 3 hours or until firm enough to scoop.

Chop 16 wafers. Spoon scant tablespoonful of the chopped wafers into each of 8 parfait glasses or dessert dishes. Scoop 1/4 cup of the pudding mixture into each glass; sprinkle with remaining chopped wafers.

Cut bananas lengthwise in half, then cut each piece crosswise in half. Stand 1 banana piece in each parfait glass. Fill with remaining COOL WHIP and wafers; top with cherries.

Get the recipe for Black Forest Delight. Our Black Forest Delight recipe gives you that familiar chocolate and cherry flavor, without all the work.

Black Forest Delight

pkg. (2-layer size) devil's food cake mix

water

pkg. (3 oz.) JELL-O Cherry Flavor Gelatin

tub (8 oz.) COOL WHIP Whipped Topping, thawed

maraschino cherries, divided

BAKER'S Semi-Sweet Chocolate, melted

Prepare cake batter and bake as directed on package for 2 (8- or 9-inch) round layers. Loosen cakes from sides of pans with knife; cool in pans 15 min.

Add boiling water to gelatin mix; stir 2 min. until completely dissolved. Stir in cold water. Pierce cake layers with large fork at 1/2-inch intervals. Pour half the gelatin over each cake. Refrigerate 3 hours.

Mix sour cream and sugar in medium bowl; gently stir in COOL WHIP. Dip bottom of 1 cake pan in warm water 10 sec.; invert cake onto plate. Carefully remove pan; spread cake with 1 cup COOL WHIP mixture. Reserve a few cherries for garnish. Chop remaining cherries; sprinkle over cake on plate. Remove remaining cake layer from pan; place on first cake layer. Frost top and sides with remaining COOL WHIP mixture.

Melt chocolate as directed on package; cool slightly. Drizzle over cake. Garnish with reserved cherries.

https://www.youtube.com/watch?v=https://contenthub.kraftheinz.com/api/public/content/ca0a582a71d74b8d89fcc10cfd0d2180?v=e0934e79

Here's tartufo made simple! Get out the chocolate sandwich cookies and prepare to knock their socks off with our take on the Italian dessert.

Cookie Tartufo

triple double-stuffed vanilla creme-filled chocolate sandwich cookies, divided

vanilla ice cream

chocolate ice cream

BAKER'S Semi-Sweet Chocolate

Tbsp. oil

Crush 4 cookies finely; set aside. Scoop each flavor ice cream into 4 balls. Press 1 whole cookie halfway into center of each vanilla ice cream ball; top with chocolate ice cream ball, pressing together slightly to secure. Roll in cookie crumbs. Place on waxed paper-covered baking sheet. Freeze 2 hours or until firm.

Microwave semi-sweet chocolate and oil in small microwaveable bowl on HIGH 45 sec.; stir until chocolate is completely melted. Cool slightly.

Place wire racks over large sheets of waxed paper; top with ice cream balls. Spoon melted chocolate over ice cream balls, using about 1 Tbsp. for each. Top with cherry. Freeze 1 hour or until chocolate coating is firm.

Top 10 maraschino cherries recipes from across the web

The most viewed maraschino cherries recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

The Best Maraschino Cherry Buttercr...

Ambrosia Salad

Amaretto sour

Blue Hawaiian Layer Cake

Pineapple Upside Down Bundt Cake

Chocolate-Cherry Cookie Balls

Cherry-Chocolate Volcano Cookies

Pudding-Banana Split

Black Forest Delight

Cookie Tartufo

Top 10 maraschino cherries recipes from across the web

The most viewed maraschino cherries recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

The Best Maraschino Cherry Buttercr...

Ambrosia Salad

Amaretto sour

Blue Hawaiian Layer Cake

Pineapple Upside Down Bundt Cake

Chocolate-Cherry Cookie Balls

Cherry-Chocolate Volcano Cookies

Pudding-Banana Split

Black Forest Delight

Cookie Tartufo

The most viewed maraschino cherries recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine