Cherry-almond cake filling (erickson)

Yield: 1 Servings

Measure 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

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

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