Wednesday, January 28, 2009

Retro Cherry Pound Cake

From Hometown Recipes for the Holidays

1 1/2 cups shortening or 1 cup shortening plus 1/2 cup margarine, softened
3 cups sugar
6 eggs
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
3 3/4 cups sifted flour
3/4 cup milk
One 10-ounce jar maraschino cherries, drained and chopped

One 3-ounce package cream cheese, softened
1/4 cup margarine or butter, softened
2 cups powdered sugar
1 teaspoon vanilla or almond extract
1/2 cup sweetened flaked coconut, optional
1/2 cup chopped nuts

Grease and flour a 9 inch tube pan. Do not preheat the oven.

To prepare the cake, combine the shortening and sugar in a large bowl; beat with a mixer at medium speed until well blended. Add the eggs, 1 at a time, and beat until well blended. Add the extracts and beat well. Add the flour alternatively with the milk, starting and ending with the flour. Beat well after each addition. Fold in half of the cherries.

Pour the batter into the prepared pan. Bake at 300 for 90 minutes or until a wooden pick inserted in the center comes out almost clean. Cool the cake in the pan on a wire rack for 10 minutes and then invert onto a plate.

To prepare the icing, combine the cream cheese, margarine, sugar, and vanilla in a medium bowl; beat with a mixer at low speed until smooth. Spread the icing on the top and sides of cake. Sprinkle the remaining cherries and nuts and coconut if using on top.

Blueberry Jello Salad

From Hometown Recipes for the Holidays by: American Profile

One 6-ounce box black cherry jello
2 cups fresh blueberries
one 16-ounce can crushed pineapple, drained
1/2 cup sugar
one 16-ounce container sour cream
one 8-0unce package cream cheese
1 cup chopped pecans, toasted

Prepare the jello according to the package directions in a large bowl. Add the blueberries and pineapple. Pour into a 13x9 inch glass dish. Refrigerate until set.

Combine the sugar, sour cream, cream cheese, and chopped pecans in a bowl; mix well to spreading consistency. Spread over the set jello and refrigerate until ready to serve.