Best 8 Russian Walnut Cherry Latkes With Cherry Apple Sauce Recipes

RUSSIAN CHERRY TEACAKES

Steps:

• Cream the butter, sugar, and vanilla thoroughly. Sift together the flour and salt, add to the butter, and mix. Fold in the nuts and cherries and chill the dough for 1 hour.
• Preheat the oven to 400 degrees F.
• Roll the dough into 1-inch balls and place on an ungreased cookie sheet (they do not spread as they bake). Bake until set but do not brown, about 10 minutes.
• While still warm but set, roll the cookies in confectioners' sugar and cool. Roll in confectioners' sugar again and bake again for 10 to 12 minutes.

CHERRY WALNUT SQUARES

Steps:

• Preheat oven to 375°. In a large bowl, cream the butter, sugars and extract until light and fluffy. Combine flour and salt; gradually add to creamed mixture and mix well. Press onto the bottom of an ungreased 13x9-in. baking pan. Bake 8-10 minutes or until edges begin to brown., Meanwhile, in a large saucepan, combine the brown sugar, butter, corn syrup, cream and salt. Bring to boil over medium heat, stirring constantly. Reduce heat; cook and stir 4 minutes or until slightly thickened., Remove from the heat. Stir in 2-1/2 cups walnuts, cherries and vanilla; spread over crust. Bake 15-20 minutes or until bubbly. Sprinkle with baking chips and remaining walnuts; lightly press into filling. Cool on a wire rack. Cut into bars.

RUSSIAN WALNUT-CHERRY LATKES WITH CHERRY-APPLE SAUCE

Steps:

• Place cherries in small bowl with enough hot water to cover; soak until plumped, about 10 minutes. Drain. Set aside.
• Blend both cheeses, egg yolks, and vanilla extract in processor just until smooth, about 30 seconds. Add flour, sugar, and salt and mix in, using on/off turns, just until blended. Transfer batter to large bowl. Mix in reserved cherries and chopped walnuts.
• Using electric mixer, beat egg whites in large bowl until stiff but not dry. Gently fold whites into batter in 3 additions.
• Melt 1 tablespoon butter with 1 tablespoon oil in heavy large nonstick skillet over medium heat until hot but not smoking. Working in batches, drop batter by heaping tablespoonfuls into skillet and spread to 2 1/2-inch rounds. Cook until bottoms are golden, about 1 1/2 minutes per side. Using slotted spatula, transfer latkes to plates. Add more butter and oil as necessary and allow to get hot before adding more batter. Serve immediately with Cherry-Apple Sauce .

RUSSIAN WALNUT CHERRY LATKES WITH CHERRY APPLESAUCE

Steps:

• Place cherries in a bowl with enough hot water to cover. Soak until plump (about 10 minutes); drain and set aside.
• Blend cheese, egg yolks and vanilla in a processor just until smooth - about 30 seconds.
• Add the flour, sugar and salt and mix in using on/off turns, just until blended.
• Transfer to a large bowl, and mix in the walnuts and reserved cherries.
• Using an electric mixer, beat the egg whites until stiff, but not dry.
• Gradually fold beaten eggs into batter, in three additions.
• Melt 1 Tbs butter with 1 Tbs oil in heavy large nonstick pan, until hot, but not smoking.
• Working in batches, drop batter by heaping Tbs into skillet, and spread to 2 1/2-inch rounds.
• Cook until bottoms are golden; then turn and cook until golden on other side.
• Using slotted spoon, transfer latkes to hot plates.
• Add more butter and oil as necessary, and allow to get hot before adding more batter.
• Serve with the applesauce.
• To make the sauce, combine apples and juice in saucepan.
• Bring to boil, stirring occasionally.
• Cover and reduce heat to low; simmer for about 15 minutes until apples are tender.
• Remove from heat, and stir in cherry preserves.
• Mash with a fork to a chunky mixture.
• Can be made up to 2 days ahead.

CHERRY APPLESAUCE

Steps:

• In a heavy large saucepan,combine apple chunks and unsweetened apple juice.
• Bring to a boil, stirring occasionally.
• Cover, reduce the heat to low and simmer until apples are very tender, stirring occasionally, about 15 minutes.
• Remove from heat.
• Mix in the cherry preserves.
• Using a potato masher or fork, smoosh the mixture to chunky puree.
• This sauce can be prepared up to 2 days ahead.
• Cover and refrigerate.
• Serve hot or cold, garnished with ginger, if desired. Enjoy!

WALNUT CHERRY DELIGHTS

Steps:

• Preheat oven to 350 degrees F (180 degrees C). Grease a 9 inch square pan.
• Mix 1 cup flour, white sugar and butter by hand. Pat into pan. Bake for 8 - 10 minutes.
• With a whisk, beat 2 eggs. Whisk in brown sugar, then add 1/4 cup flour and baking powder. Stir in nuts and cherries. Pour over baked crust.
• Bake for 20 - 25 minutes more.

CHERRY DELIGHT WITH WALNUT CRUST

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
• Beat egg whites until stiff. Gradually add the sugar and cream of tarter; beat until sugar is dissolved.
• Add crackers, nuts and vanilla. Pour into prepared pan and bake for 25 minutes in the preheated oven.
• Remove from oven, cool and cut into squares. Top each serving with pie filling and whipped topping.

CHERRY-APPLE SAUCE

Steps:

• Combine apple pieces and unsweetened apple juice in heavy large saucepan. Bring to boil, stirring occasionally. Cover, reduce heat to low and simmer until apples are very tender, stirring occasionally, about 15 minutes. Remove from heat. Mix in cherry preserves. Using potato masher or fork, mash mixture to chunky puree. (Sauce can be prepared up to 2 days ahead. Cover and refrigerate.) Serve hot or cold.