Best Cherries Royale Magic Pan Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHERRY MARSHMALLOW MAGIC CAKE



Cherry Marshmallow Magic Cake image

Hey I live near Door County, how can I not have a few cherry recipes here? This cake is cool. The cherries sink to the bottom and the marshmallows melt and rise to the top for a glaze on this easy, tasty cake! *Note: I used a Betty Crocker Super Moist White cake mix for this. Other types of Cake mixes with pudding in the mix may require additional baking time. EDIT: The marshmallow flavor isn't really pronounced. It's the magic in how they rise up make everything come together.

Provided by LilPinkieJ

Categories     Dessert

Time 40m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 6

4 cups miniature marshmallows (about 3/4 of a 10.5-ounce package)
1 (21 ounce) can cherry pie filling
1 (18 1/4 ounce) package white cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 whole eggs

Steps:

  • Prepare cake mix. Beat cake mix, water, oil, and eggs in a large bowl on LOW speed for 30 seconds, then on MEDIUM speed for 2 minutes, scraping bowl occasionally. Set aside.
  • Spray a 13x9x2-inch baking pan with vegetable spray. Preheat oven to 350°F.
  • Sprinkle marshmallows evenly over the bottom of the pan. Pour batter over marshmallows.
  • Spoon cherry filling evenly over cake batter.
  • Bake in a preheated 350°F oven 30 to 40 minutes.
  • Top of cake will be bubbly and marshmallows will be sticky.
  • Let cool before serving.

CHERRIES ROYALE - MAGIC PAN RECIPE



Cherries Royale - Magic Pan Recipe image

Provided by á-3862

Number Of Ingredients 24

Filling:
BASIC CREPES
Makes 12 crepes
Flour 1 cup
Eggs, whole, fresh, room temperature 3
Milk 1 1/2 cup
Oil or melted butter 1/2 cup
Salt pinch
6 oz cream cheese, softened
1/2 cup sour cream
1/4 cup powdered sugar
1 Tb. lemon juice
1/8 tsp. almond extract
Topping:
1 - 1 lb can dark, sweet pitted cherries in heavy syrup, drained
(reserve syrup)
Water
1/4 cup sugar
2 Tbsp lemon juice
1 1/2 Tbsp cornstarch
1/4 cup brandy
1/4 tsp almond extract
12 crepes
1/2 cup sliced almonds, toasted

Steps:

  • Sift flour and salt together into mixing bowl. Mix thoroughly with eggs to form a thick paste. Gradually add milk, whisk until smooth-DO NOT OVER BEAT. Batter will have the consistency of thick cream. Cover bowl and refrigerate 2 hours or more (overnight.) Brush a hot crepe pan, 6½ to 7 inches in diameter, with butter or oil. Pour in 1½ to 2 Tbsp batter, tipping pan to coat it with a thin layer. When edge of crepe starts to brown, turn crepe and brown other side. Repeat process, adding oil or butter as needed. If you over beat the batter, it became foamy and if you cooked crepes with foamy batter you ended up with lots of tiny air holes in the crepes. Also, after the batter was strained it was to sit in the walk-in for several hours so that all the air would rise to the top and be eliminated. You're correct-it was strained to assure no lumps. Prepare Filling by beating cheese with sour cream. Mix in sugar, lemon juice and almond extract to blend thoroughly. Chill Prepare sauce by measuring cherry syrup and adding enough water to make 1 cup. Combine with sugar and lemon juice, bring to a simmer over medium heat. Mix cornstarch with ¼ cup water. Stir cornstarch mixture into simmering syrup mixture. Cook and stir about 5 minutes until smooth and slightly thickened. Stir in cherries, brandy, and almond extract; remove from heat and set aside. Spread about 2 tsp filling on half of each crepe. Fold each in half, then in half again to form a triangle. Place on lightly buttered baking sheet; heat 3-4 minutes in a 350º F oven just to heat through. (You can also microwave these for 22 seconds.) Place 2 filled crepes overlapping slightly on warmed individual serving plate. Spoon hot cherry mixture-if necessary, reheat slowly, stirring gently- over each serving. Sprinkle with almonds. Serve immediately.

CHERRIES ROYALE CREPES



Cherries Royale Crepes image

Sweet crepes covered with cherries jubilee - an impressive dish for any occasion!

Provided by Melanie Campbell @RossCampbell

Categories     Other Breakfast

Number Of Ingredients 14

2 cup(s) cottage cheese
2 - eggs
1/4 cup(s) sugar
1 tablespoon(s) lemon juice
- dash salt
1 cup(s) flour
2 can(s) 16 oz. cherries, (dark)
4 tablespoon(s) cornstarch
6 tablespoon(s) sugar
1/2 cup(s) water
1 - 8 oz. package cream cheese
3 tablespoon(s) sugar
1 tablespoon(s) milk
1/4 cup(s) sour cream

Steps:

  • Crepes: Beat cottage cheese until creamy. Add eggs, sugar, lemon juice, and salt. Add flour until batter is thickened (a little looser than pancake batter). Refrigerate until ready to use.
  • Topping: Drain cherries, reserving the syrup. Set cherries aside. Combine sugar, cornstarch, cherry syrup and water. Heat until thickened, stirring often. Allow to bubble for 1 minute. Add the cherries. If mixture is too thick, a more water.
  • Filling: Combine cream cheese, sugar, milk, and vanilla, and sour cream. Mix well.
  • Using butter and oil in pan, prepare crepes. Put a crepe on a plate. Place filling in center of crepe. Fold sides over. Top with cherries. Serve with additional dollop of sour cream.

CHERRIES JUBILEE



Cherries Jubilee image

Provided by Geoffrey Zakarian

Categories     dessert

Time 15m

Yield 4 servings

Number Of Ingredients 6

One 12-ounce bag frozen cherries
1/2 cup sugar
2 strips lemon zest plus 1 tablespoon fresh lemon juice
2 ounces rum
1 ounce kirschwasser
Vanilla ice cream, for serving

Steps:

  • Put the cherries, sugar and lemon zest and juice in a large skillet and stir to combine. Cover and cook over medium heat until the sugar dissolves, about 4 minutes. Uncover and cook until the cherries get juicy, about 5 minutes more.
  • Mix together the rum and kirschwasser in a measuring cup, then add to the cherries. Ignite the alcohol with a long match and swirl the pan slightly until the flames subside, about 30 seconds. Serve the warm cherries and their juices over ice cream.

CHERRIES JUBILEE



Cherries Jubilee image

This is an old school classic, making use of the woefully underutilized art of flambe. Flambeing caramelizes sugars and deepens flavors; with ripe summer cherries, that's really all you need.

Provided by Food Network Kitchen

Categories     dessert

Time 26m

Yield 4 servings

Number Of Ingredients 5

1 pint vanilla ice cream
1 pound fresh, ripe sweet cherries, such as Bing
1/2 cup sugar
1 lemon
1/3 cup golden rum

Steps:

  • Evenly scoop the ice cream into 4 dishes or decorative glasses and put in the freezer until ready to serve (this can be done up to 4 hours ahead).
  • Wash and pit the cherries. Put the cherries and sugar in a large skillet. Peel 2 strips of zest from the lemon in wide strips with a peeler and add to the cherries. Squeeze the juice of half the lemon over the top. Stir to combine evenly. Cover and cook the cherries over medium-low heat until the sugar dissolves, about 4 minutes. Uncover and cook over medium-high until cherries get juicy, about 5 minutes more.
  • To flambe the rum: If cooking over a gas flame, pull the pan off the heat and add the rum. Ignite the alcohol with a long match or one held with tongs. Swirl the pan slightly until the flames subside, about 30 seconds.
  • If cooking over an electric stove, put the rum in a small saucepan. Warm it over medium-low heat and carefully light it with a long match or one held with tongs. Pour the lit rum over the cherries, and swirl the pan lightly until the flames subside, about 30 seconds.
  • Ladle the cherries and their juices over prepared ice cream scoops. Serve immediately.

CHERRIES JUBILEE



Cherries Jubilee image

Provided by Food Network Kitchen

Categories     dessert

Time 10m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Toss 1 pound pitted cherries, 1/2 cup sugar, 2 strips lemon zest and the juice of 1/2 lemon in a skillet. Cover and cook until the sugar dissolves, 4 minutes; uncover and cook until juicy, 2 more minutes. Carefully add 1/3 cup rum; ignite and let it burn until the flame dies out. Spoon over ice cream.

Related Topics