Cherry-almond cake filling (erickson)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Unflavored gelatin |
| ¼ | cup | Water |
| 8 | ounces | Maraschino cherries, finely cut with juice |
| ½ | cup | Sugar |
| ⅛ | teaspoon | Salt |
| 2 | cups | Whipped cream |
| ⅓ | cup | Blanched almonds, finely cut |
| ¼ | teaspoon | Vanilla |
| ½ | teaspoon | Almond extract |
Directions
Soften gelatin in water for 5 minutes. Place over boiling water; stir until completely dissolved. Add maraschino cherries, sugar and salt. Chill until slightly thickened. Fold whipped cream, almonds, vanilla and almond extract into gelatin mixture. Spread on cake and chill several hours before serving.
This cookbook is so old the cover is torn off and the pages are orange.
It's published by Favorite Recipe Press and they put out a whole series of cookbooks called "Favorite Recipes of Economics Teachers"; year unknown.
This recipe was submitted for publication by Mrs. Yvonne Erickson, Senior High School, Fergus Falls, Mlnn.
Typos by Brenda Adams <adamsfmle@...> Recipe by: Fav Recipes of Home Economic Teachers Posted to MC-Recipe Digest V1 #665 by Badams <adamsfmle@...> on Jul 11, 1997