Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Belgian Cherry Cakes
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- #68840
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1 cup butter or margarine, softened
6 tablespoons powdered sugar
2 teaspoons almond extract
1 pinch salt
2 cups flour
2 cups finely chopped (food processor) pecans or hazelnuts, or mixture of both
1 large container candied cherries (not maraschino!)
GLAZE
1 1/2 pound powdered sugar
3 drops red food coloring
1 teaspoon cherry extract
1 teaspoon almond extract
1 teaspoon Amaretto liqueur, optional
directions
Mix first 3 ingredients until creamy. Add flour and nuts. Refrigerate for 1 hour.
Heat oven to 250 degrees F. Form balls about the size of walnuts with candied cherries in center. Bake for 30 minutes. Do not brown!
While still hot, dip each ball into the glaze.
added by
TVanessaStuff
nutrition data
Nutritional data has not been calculated yet.
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